Culinary Delights

A break

2010-04-21T21:17:00.002+01:00

Hello my dear friends,

We are moving back to India (Bangalore) for good after a 2 year stay in Glasgow. I've said this many times in the past that I started this blog as a pass time when I came here but now its become a passion. There will be a long gap before I post my dishes once again but by no means this is going to be the last :-). You know how it is to get back to your family afte so long.

So you keep posting and see you all soon.

Happy cooking and blogging :-)

My 100th post - Carrot halwa

2010-04-12T21:24:00.000+01:00

Preperation time: 20 mins | Cooking time: 90 mins

I started my blog just as a past time when I came to Glasgow. But now its turned into a passion. My blog becomes a year old, 26th of this month. I am very happy to share my recipes to a global audience. It has been a learning experience for me too. My blogger friends feedback's have only helped me to do better. Thanks a lot to everyone.

In order to celebrate this milestone here is a very famous Indian dessert.

Ingredients
Carrots-1kg
Milk-1ltr
Cardamom powder-1/2tsp
Ghee-3tbsp
Raisins-2tbsp
Cashew nuts-2tbsp
Sugar-450grms

Method
Wash and grate the carrots.
Heat ghee in a non-stick heavy bottom vessel, fry the cashews and raisins. Keep them aside.
Add the grated carrots to the ghee and saute until all the water from the carrots evaporate. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add the cardamom powder, nuts and the raisins. Mix well.

Serve cold, hot or at room temperature.

Prawn masala

2010-04-08T22:00:00.001+01:00

Prawns dishes are one of our favorites in my family. I have tasted variety of dishes and tried a few too. This recipe is from Vinolia's blog "Akal's saapadu". The dish was so tempting and also a new version to me. I used the small sized prawns. It was an instant hit in my family, thanks a lot for the lovely recipe Vinolia.

Pineapple upside down cake.

2010-04-06T22:23:00.001+01:00

I am not very comfortable when it comes to baking. But at the same time I try to make use of every opportunity that comes my way provided its simple :-).

This is one such simple cake recipe that was liked by all in my family. I hope it does the same for you as well.

Please find the recipe over here.

Chicken mughlai

2010-04-04T20:10:00.001+01:00

Preparation time: 40 mins | Cooking time: 45 mins

Ingredients
Chicken (cut into medium pieces)-1 1/2 kg
Ginger-1 1/2tbsp
Garlic-1 1/2tbsp
Green chillies-4nos
Onions(big)-3 to 4nos
Turmeric powder-1/2tsp
Chilli powder-1tsp
Coriander powder-1/2tsp
Tomato-2nos
Butter-50 gm
Kasoori methi (dried fenugreek leaves)-1/2tsp
Cumin(Jeerakam) powder-1/2tsp
Garam masala-1/2tsp
Cashew nuts-50gms
Egg-1
Fresh cream-1/2cup
Coriander leaves-as reqd

Method
Heat a pan and add 1 1/2 tbsp oil to it. Add chopped ginger, garlic and the green chillies to it. Later, add the chopped onions to it. Once the onions turns slightly brown, add turmeric powder, chilli powder and coriander powder to it. When the masala gives a nice flavour, add the tomatoes to it. Once the tomatoes are also cooked, switch-off the stove and keep it aside to cool.

When the masala is cooled down, in a mixer grinder, grind it into a thick paste. In another pan, add the entire chicken pieces, masala, with a pinch of salt and half-cup of water. Leave it to cook by closing the pan. In another pan, melt the butter. Reduce the flame and add kasoori methi, jeera powder and garam masala to it. To this, add the cooked chicken with the entire gravy. Soak the cashew nuts in water. Make the cashew nuts to a thick paste and add to the curry. Beat the egg well and mix it with the fresh cream. Add this egg-fresh cream mixture to the curry. Finally, garnish the curry with coriander leaves for additional flavour.

This dish goes well with any indian bread.

(source: Lakshmi Nair)

Tamatar egg

2010-03-30T21:21:00.000+01:00

Preparation time: 15 min | Cooking time: 30 min

I was away on a holiday with my family. We had a lovely time. Therefore I wasn't able to post any new recipes or follow my friends. Today I'm posting a simple egg recipe. (source: Sanjeev Kapoor).

Ingredients
Eggs-4
Onions (chopped)-2 medium
Tomatoes (chopped)- 2 medium
Ginger paste-1tsp
Garlic paste-1tsp
Red chilli powder-1 1/2tsp
Turmeric powder-1/4tsp
Coriander powder-2tsp
Garam masala powder-1/2tsp
Vinegar-1 tsp
Fresh coriander leaves (chopped)-2tbsp
Salt to taste
Oil-3tbsp

Method
Heat oil in a thick-bottomed pan. Add onions and saute on medium heat till light golden. Add ginger and garlic pastes and saute for a minute. Add tomatoes and salt and saute for another two to three minutes. Add red chilli powder,coriander powder and turmeric powder, mix well and cover and cook on low heat till tomatoes are done and oil surfaces on top. Add garam masala powder, vinegar and chopped coriander leaves and stir to mix well. Flatten the cooked mixture evenly in the pan and make four depressions using a spoon or a spatula.

Break each egg separately in a cup and gently slip into the above cooked mixture so that the yolks fall into the depressions. Adjust seasoning and cover and cook on low heat for two to three minutes or till eggs are done. Serve hot.

Cashew pepper chicken

2010-03-14T14:56:00.000Z

I've bookmarked quite a few recipes of my blogger friends. This is one of them from Sangeetha. It was worth the try and all of us enjoyed it. Thanks Sangee for the lovely recipe. Click here for the details of the dish.

Gotham puttu (wheat steam cake) and cherupayar

2010-03-08T18:43:00.001Z

Preparation time: 20 mins | Cooking time: 30 mins

Ingredients
Wheat flour-2cups
Coconut grated-1/2cup
Salt to taste
Water for mixing

Method
Add some salt to a cup of water and sprinkle water on the flour (little at a time) and mix it gently. The flour should be wet enough for steaming. Put wet flour in the mixer and run it just for one minute to break apart the small lumps and form a nice wet powdery texture. Put two teaspoon of grated coconut in the puttu maker and then add the flour mix till half, then add another two teaspoon of coconut and the flour mix and top it with two teaspoon of coconut. Cover with the lid and cook till steam comes out.

Serve hot with sugar or banana or kadala curry or payar and papadam.

Cherupayar
Ingredients
Green Gram(cherupayar)-1 cup
Grated coconut–1/4cup
Mustard seeds -1tsp
Red chillies -1 to 2 nos
Curry leaves-a few
Coconut oil-1tbsp
Salt to taste

Method
Cook the green gram along with salt & water until soft.

Heat oil in a pan or a kadai. Splutter mustard seeds and then add red chillies and curry leaves. Add the green gram, grated coconut and mix well. Cover the pan with a lid and cook on low flame for 5 mins. Remove the cover and mix well the whole contents again ans serve.

Note: You may mix the flour and refregirate over night for the following morning.

Aloo paratha

2010-03-07T09:43:00.000Z

Preparation time: 45 mins | Cooking time: 60 mins

Ingredients
For stuffing/filling
Potatoes-250gms
Onion(finely chopped)-1
Chilli powder (to taste)-1/2tsp
Coriander powder-1tsp
Garam Masala-1/2tsp
Cumin powder-1/4tsp
Coriander leaves(finely chopped)-3 tbsp
Oil-1tbsp
Salt to taste

For dough
Chapatti flour-400 to 500gms
Salt to taste
Ghee or oil-2tbsp
Enough water to make the dough

Method
Filling
Boil potatoes until tender. Cool, peel and mash. Heat some oil in a pan, add onions and saute for 5 mins. After 2 mins add all the spices and mix well. Now add the mashed potatoes, salt, coriander leaves and mix well and cook for 5 mins. Keep aside.

Dough
Mix the flour, salt, and 2 tbsp oil or ghee and add enough water to make a soft dough. Knead well for 5-6 minutes.(parathas will be softer when knead well and it would be easier to roll them too).
Leave to stand for 10 minutes or so. Knead briefly again.

Separate dough into approximately 10-12 portions. Keep covered with a moist cloth. Dust 1 ball with flour and roll out, 8-10 cm. in size. Take roughly 1/10th of the filling and place in the centre of the circle. Pull in edges and press in the centre, to make a ball (dumpling). Heat the griddle or tawa. Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 20 cm. in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don't worry, just remove it.

Place the paratha on the heated tawa or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface. Cook the other side the same way. Turn it over again. Brush oil on both surfaces, one by one, using a long handled spoon or ladle. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast.

Serve hot with a knob of butter, pickles of choice, natural yoghurt.

Tricolour Capsicum curry

2010-03-03T21:03:00.000Z

Preparation time: 15 mins | Cooking time: 30 mins

Ingredients
Capsicum (red, yellow, green)-1each
Onion (large)-1
Green chillies-5 to 6
Ginger-a small piece
Cumin seeds-1tsp
Yogurt-1/2cup
Cashew nuts-10
Cloves-3
Black pepper corns-6
Cinnamon stick-1"
Salt to taste
Coriander leaves for garnishing
Oil-2 tbsp

Method
Grind cashews, cloves, black pepper, cinnamon stick, green chilly and ginger well. Add yogurt to the above mixture and blend it into a fine paste. Keep it aside.

Cut capsicum and onions into thin slices of around 3 inch long. Heat oil in a pan, add cumin seeds. After the seeds crackle, add onions to it until it becomes golden brown. Now add capsicum to it and stir fry for 5 mins till it becomes tender. Add the spiced paste, salt and a cup of water and let it cook for 5-7 mins over a low flame. Garnish it with coriander leaves and serve it hot with pulav or any indian breads.

Chocolate fudge cake

2010-03-01T18:18:00.002Z

I'm a novice when it comes to baking. But I had to start somewhere :-). It was my older son's birthday and thought it to be the right opportunity.

My older son loves the chocolate flavour and so I thought I'd bake this for his birthday. He wanted his favourite super hero Ben-10 on his cake.

I followed the recipe by Nigella Lawson.

Click here to find out how to make

Thai spring roll

2010-02-26T22:35:00.000Z

Preparation time: 40 mins | Cooking time: 25 mins

This is one of the most favoured starter. Mushrooms, capsicum, sprouts etc can also be used as a filling. I've added chicken in my recipe. Either ways the taste would not be compromised. This is a very succulent dish.

Ingredients
Chicken (cooked & shredded)-1/2cup
Garlic (minced)-3cloves
Ginger (grated)-1piece
Chilli flakes-1tsp
Green onions (sliced into matchstick pieces)-2
Cabbage (shredded or finely chopped)-1/2 cup
Carrot (julienne)-1/2cup
Oil
Spring roll wrappers (thawed if frozen)-1packet

Stir-fry sauce
Light soy sauce-2tbsp
Fish sauce (if vegetarian, substitute vegetarian oyster sauce, or extra soy sauce)-2tbsp
Lime juice-2tbsp
Sugar-1/4tsp

Method
Place 2 tbsp oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, shallots, and chilli flakes. Stir-fry until fragrant (about 1 minute).
(Stir-frying tip: Add a little water to the wok/pan when it gets too dry instead of more oil).
Add cabbage, carrots and cook for 5 mins, then add the chicken. As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Do a taste test for salt, adding 1 tbsp more fish or soy sauce if not salty enough.

To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping tbsp of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.

Lift up the end nearest you and tuck over the filling, roll tightly towards the other end leaving some bit as shown. Now secure the roll by dipping your fingers in some water and wetting both the ends, fold the left and right sides of wrapper over filling, finally "pasting" it shut. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce. ENJOY!

Mushroom rice

2010-02-23T19:08:00.000Z

Preparation time: 20 mins | Cooking time: 35 mins

Ingredients
Mushrooms-200grms
Basmati Rice-2cups
Onion-1
Tomato-2
Coriander leaves-a fistful (chopped)
Mint leaves-a fistful (chopped)
Bay leaf-a small leaf
Coconut milk-1 to 2 cups (Optional)
Lemon juice-1tsp
Ghee or oil-3tbsp
Salt to taste

Grind and make a paste of:
Fennel seeds-1/2tsp
Cinnamon-2inch stick
Cloves-4
Green chilies-4 to 5 (depends how spicy you want)
Ginger-garlic paste-1tbsp

Method
Slice Onion into length-wise. Chop tomatoes finely. Cut mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak basmati rice for 15 minutes.

Heat ghee or oil in a deep bottomed vessel. Add bay leaf and fry for a minute. Add onion and fry till it turns into golden brown in color. Add ground paste and fry till raw smell goes off. Add chopped tomatoes and fry till it becomes soft. Add a little salt which makes the tomatoes soft quickly. Add mushroom pieces and fry till it becomes little soft. Add chopped coriander and mint leaves and fry till it becomes wilted. Then add soaked basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.

Add 4 cups of water(either coconut milk+water or water alone), salt and lemon juice. Cover and cook.

Serve hot with raita.

Golden fried prawns

2010-02-21T10:28:00.001Z

Preparation time: 30 mins | Cooking time: 40 mins

Ingredients
Prawns-1kg
Chilli powder-1/2tsp
Turmeric powder-1/4tsp
Coriander powder-1/2tsp
Pepper powder-1/2tsp
Lime juice-1tbsp
Oregano-1/4tsp
Garlic(minced)-2cloves
Bread crumbs-1 1/2 cups
Eggs-2
Milk-1/4cup
Oil for frying
Salt to taste

Method
Cook prawns in boiling salted water until pink. Peel and de vein the prawn. Rinse in cold water and drain on paper towels. Add lime juice, salt, chilli, turmeric & coriander powder. Mix well and keep it aside for half an hour.

Mix together pepper, oregano, garlic and bread crumbs. Beat eggs and milk. Dip the prawns in egg mixture, then in seasoned bread crumbs. Heat oil in deep skillet and fry prawn until golden brown.

Serve hot with your favourite sauce.

Grandma's special-egg omelette

2010-02-13T20:42:00.002Z

Preparation time: 5 mins | Cooking time: 10 mins

I've not been keeping too well and thus the delay in posting new recipes. Now kids are having a long weekend so I am going slow on my blogs. As I've mentioned earlier this is the omelette which I learnt from my grandmom. It is very soft and fluffy and kids would love it too.

Ingredients
Eggs-4
Shallots-5
Red chilli powder-1tsp
Cooked rice-2 tbsp
Salt as per taste
Oil

Method
Make a paste of shallots red chilli powder and the rice. Beat the eggs with salt and add the shallot paste to this, mix well. Now make omelette's as usual ones.

Kerala roast chicken

2010-02-07T18:54:00.001Z

Preparation time: 30 mins | Cooking time: 45 mins

I came across this recipe from Lakshmi nair's cookery show. The recipe was really mouth watering and wanted to cook it right away. I had a few chicken drumsticks in the freezer and decided to go for it. It came out very good.

Ingredients
Chicken-1medium(cut into 20 pieces)
Kashmiri red chilli powder-1 1/4tbsp
Crushed pepper powder-1/2 tsp
Turmeric powder-1/4tsp
Juice of 1 lime
Salt to taste

Gravy
Onion(finely chopped)-7medium
Ginger(finely chopped)-2 1/2tbsp
Garlic(finely chopped)-2 1/2tbsp
Green chillies(finely chopped)-2tbsp
Tomato(sliced)-3big
Corinader powder-1tsp
Kashmiri chilli powder-1tbsp
Turmeric powder-1/4tsp
Garam masala powder-1tsp
Tomato sauce-3tbsp
Curry leaves-2 to 3 sprigs(as per your taste)
Oil for frying(preferably coconut oil)
Salt to taste

Method
Marinate the chicken with lime juice, salt and pepper powder for about 1/2 an hour. Make a paste of turmeric powder, red chilli powder along with a little water and mix it with the marinated chicken and keep it aside for 15-20 mins.

You can either deep fry or shallow fry the chicken. Here I have shallow fried. Fry the chciken till done i.e light golden brown(don't make it crispy).

Heat some oil in a pan(you can use the one used for frying the chicken), add garlic, ginger and green chillies and fry till they are light brown in color. Now add the onions and fry till they turn brown. Then add the turmeric, red chilli and coriander powder and fry till they lose their raw smell. Add the tomatoes, salt, garam masala and cook for 5 mins. Now add the tomato sauce, curry leaves and cook until you get a thick gravy. Add the fried chicken and mix well, cook till all the masala is coated well with the chicken.

This goes well as a side dish for rice or even chapatis.

Andhra chicken fry

2010-02-02T20:35:00.000Z

Preparation time: 20 mins | Cooking time: 45 mins

This recipe comes from our famous chef Sanjeev Kapoor. The original demands green chilli paste & red chilli powder, I added only red chilli powder.

Ingredients
Chicken(cut into small pieces)-400gms
Onion(finely chopped)-1
Ginger garlic paste-1tbsp
Desiccated coconut/grated fresh coconut-2tbsp
Coriander powder-1tbsp
Red chilli powder-2tsp
Turmeric powder-1/2tsp
Garam masala powder-1tsp
Coriander leaves (finely chopped)-2tbsp
Pudina/mint leaves(finely chopped)-1tbsp
Curry leaves-10 to 12
Yogurt-3tbsp
Cashew nuts-10(optional)
Salt to taste
Oil-3tbsp

Method
In a pan, dry roast desiccated coconut. Cool it. Add yogurt, ginger garlic paste, chopped coriander leaves, chopped mint leaves, coriander powder, turmeric powder, red chilli powder & garam masala powder. Mix well.

Add chicken pieces & coat with the marination. Season it with salt. Keep aside for 1 hr.

Heat oil in a pan. Saute chopped onion & curry leaves. When the onions turn brown, add the cashews and fry for 2 mins. Now add the chicken along with the marinade and cook on low flame stirring occasionally. (It would be better to use a pan with wider circumference that allows the chicken to cook evenly). This goes well with rice or any Indian bread.

Mulaku varutha puli (seasoned tamarind soup) and awards

2010-01-27T21:14:00.001Z

Preparation time: 10 mins | Cooking time: 15 mins

This is a very simple and quick recipe. It is not a new dish but I guess it is as old as our ancestors. As far as I'm aware I've only seen this in Palakkad. It goes well with rice and some spicy side dish. My grand mom always used to prepare a special omelette that goes well with this. I will post it very soon.

Ingredients
Small onions(shallots)-10
Green chillies-3
Fenugreek seeds-1/4tsp
Mustard seeds-1/2tsp
Curry leaves-2sprigs
Tamarind-lime sized ball
Jaggery-a small piece(optional)
Salt to taste
Oil-2tsp

Method
Soak tamarind in water and extract juice from it. Heat oil in a pan, crackle mustard seeds and fry fenugreek seeds and curry leaves. To this add chopped onion and green chillies and fry till the onions become transparent. Add tamarind juice and heat it up. When it starts to froth, add jaggery and remove from heat. Perfect with hot steamed rice.

My friend Ally has shared these awards with me. I'm very honoured. Thanks a bunch.

Cabbage payasam and award

2010-01-24T21:40:00.000Z

Preparation time: 20 mins | Cooking time: 90 mins

This might sound a little weird for some but yes it is true, cabbage can also be used to make payasams. When we were invited for lunch at our cousins place, the desert was served and she asked me to guess what it was. I couldn't tell but it tasted too good. When she revealed the secret I was very surprised. I tried the same trick to many of my guests and none of them could get it right. It is really worth the effort. Take it from me :-).

Ingredients
Cabbage-1/4 kg
Milk-1 1/2 litre
Condensed milk-100ml
Cardamom-2
Ghee-1tbsp

Method
Chop the cabbage and wash it with lukewarm water(3-4 times) until it loses its smell. Squeeze the water out and saute it in the ghee for about 5-10 mins. Keep it aside.

Now boil the milk in a thick bottomed vessel until it reduces to 3/4 the quantity. Add the cabbage and cook on slow flame till it is soft. Now add the condensed milk, mix well and cook for 10 mins. When it is slightly thick, add the cardamom powder and cook for 5 mins. You can serve it hot or cold(refrigerated) but it tastes good when it is cold.

Note: You can garnish with nuts & raisins. You can use sugar instead of condensed milk.

My fellow blogger Swarna has shared this award with me. Thank you.

Trifle pudding

2010-01-20T20:32:00.000Z

This is not the original trifle recipe but I've made slight changes according to the available ingredients I had at home. This is definitely a treat for the kids.

Ingredients
Trifle sponges-4
Custard-1cup
Jam-1tbsp
Jelly-1cup (I used raspberry flavour)
Whipped cream to serve
Sugar (optional)
Glazed cherries for decoration

Method
Split the sponges in half then spread each half thinly with jam. Sandwich each half back together and cut into quarters. Place them at the base of a serving bowl. Add the jellies(cubed) and then pour some custard.

Whip the cream along with sugar (as per your taste) until slightly stiff. Spoon a little whipped cream on custard and decorate with cherries.

Note: I usually use sponge cake when I am short of trifle sponges and add fruits instead of jellies. You can make it as per your tastes.

Grilled Lamb Chops with garlic sauce

2010-01-17T21:38:00.000Z

Preparation time: 15 mins | Cooking time: 45 mins

Ingredients
Lamb loin chops-4 (inch thick)
Chilli powder-1tbsp
Coriander powder-1tbsp
Ginger-garlic paste-2tsp
Pepper powder-1tsp
Chilli flakes-1/2tsp
Oregano-2tbsp
Shallots (chopped)-1/4cup
Garlic (chopped)-1tbsp
Vegetable or chicken stock-2cups
Coriander leave (chopped)-2tbsp
Butter-2tbsp
Olive oil-1tbsp

Method
Mix chilli powder, coriander powder, pepper powder, coriander leaves, oregano, ginger-garlic paste in a small bowl. Coat lamb chops with this spice mixture. Refrigerate the lamb chops for about 8 hours or overnight.

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallots and garlic, saute for 2 minutes. Add the stock and chilli flakes. Boil until sauce is reduced to 3/4 cup. Remove sauce from heat. Add butter slowly, whisking until melted.

Preheat the oven to 250c and grill the lamb chops until desired doneness, turning the sides in between.

Place 2 lamb chops and spoon sauce over lamb and serve.

Vendakka (okra, ladyfinger) kichadi

2010-01-14T21:06:00.000Z

Preparation time: 20 mins | Cooking time: 20 mins

Kichadi is one of the side dishes served for a Kerala sadya (feast). The vegetables used may vary from paavakka (bitter gourd) to beetroot to vendakka etc. Here I've used vendakka.

Ingredients
Ladyfinger/okra (cut into thin round slices)-20
Green Chillies-4
Curd/Yogurt-1 1/2 cup
Grated coconut-1 cup
Cumin seeds-1/2 tsp
Curry Leaves-1 sprig
Coconut Oil-for frying
Mustard Seeds-1 tsp
Dry Red Chillie -1
Salt to taste

Method
Fry the vendakka/okra slices till it is light brown & crisp and keep it aside.
Make a paste of coconut, cumin seeds, green chillies and 1/2 tsp mustard seeds (add mustard seeds at the end and just run the mixer once...it would get bitter otherwise). Now cook this coconut mixture along with 1/2 a cup of water and salt. When it starts to boil, switch off the stove and let it cool. Now add the yogurt (a little sour is better) and mix well. Season it with mustard seeds, red chilly and curry leaves.

It would be better to add the ladyfinger to this mixture just before serving to keep them crunchy. Mix well and serve as a side dish for rice.

Mushroom ulli theeyal & award

2010-01-10T20:32:00.005Z

Preparation time: 20 mins | Cooking time: 30 mins

Theeyal is a well known Kerala dish. This can be cooked with only shallots or brinjal/eggplant or small onion and lady's finger or mixed veg like tomato, drumsticks or mushroom and onion, whatever ingredients you use, the preparation method is almost the same. I have tried with almost all of these combinations and always it turned out tasty. Mushroom is readily available here so I tried this version.

Ingredients
Mushroom-10
Desiccated coconut or finely grated raw coconut-1cup
Pearl onion/shallots-10 to 15 nos
Red chilly powder-1tbsp
Coriander powder-1 1/2tbsp
Turmeric powder-1/4tsp
Fenugreek powder-a pinch
Curry leaves for seasoning
Oil-3tbsp
Tamarind paste(thick)-2 tbsp
Salt to taste

Method
In a pan dry roast coconut and 2 shallots until they are evenly browned (this is very important), then add chilly & coriander powders and fry until they lose their raw smell. Cool it and then make a fine paste. Keep it aside.

Heat 2 tbsp oil in a vessel and saute thinly sliced mushroom and shallots along with turmeric powder until soft. Add the ground masala paste, fenugreek powder, enough water and salt to taste and simmer in low fire. Now add the tamarind paste and cook for about 10 mins.
Season with fried small onions, dried chillies, mustard seeds and curry leaves.

I have been awarded by Collaborative curry with 'Kreative blogger' award.

I would like to share it with

Malar of Kitchen Tantra
Preeti of Relishing recipes
Vrinda of Sankeerthanam
Sarah of Vazhayila
Sushma of Authentic Food Delights
Tina of Kaipunyam.com
Ally of What's cooking today

Rules for accepting this award:

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers

Now the hard part :-)

The 7 things people don't know about me
1. I hate a crowded place.
2. I can never give up chocolates.
3. I'm too tempted to buy colourful plastic containers.
4. I hate loneliness.
5. I do not like yellow colour dresses.
6. I love traveling.
7. I hate washing clothes.

Capsicum in peanut masala

2010-01-06T21:48:00.002Z

Preparation time: 15 mins | Cooking time: 20 mins

Ingredients
Capsicum-1
Onion-1
Tomato-1
Roasted peanuts-2tbsp
Coconut(grated-2tbsp
Cumin seeds-1/2tsp
Coriander powder-1tsp
Garam masala-1/2tsp
Red chilli powder-1tsp
Turmeric-a pinch
Oil-3tsp
Coriander leaves(chopped)-1tsp
Salt to taste

Method
Cut the capsicum and onion into pieces. Heat oil in a pan, add cumin seeds and allow it to splutter. Then add capsicum and onion, cook until they are soft. Add all the dry masalas and fry until they lose their raw smell. Now add the cubed tomatoes and saute for 2 mins. Grind the peanuts & grated coconut to a smooth paste and add to the capsicum mixture. Add salt and cook for about 10 mins.

Garnish with coriander leaves and serve hot with rotis or rice.

Peri-Peri Chicken

2010-01-03T17:32:00.001Z

Preparation time: 15 mins | Cooking time: 45 mins

Once again a happy new year to all of you. I hope everyone had a nice holiday. I'm starting off my new year with a delicious Portuguese chicken dish. I apologise for not following your posts as I was busy with my family and friends.

Peri-Peri or Piri-Piri is a type of chilli found in Mozambique (Africa) described as African bird's-eye chilli. The Portuguese-themed chicken restaurant Nando's, originated in South Africa. The restaurant uses piri-piri in many of its dishes, and helped popularise them worldwide. We visited Nando's a couple of months back and really enjoyed the chicken. The recipe is quite simple and thought of making it.

Ingredients
Chicken-1kg

Marinade
Fresh red hot chilli peppers-6 or 10
Lemon juice-4tbsp
Olive oil-4tbsp
Red chilli powder-1 tbsp
Garlic(chopped)-1tbsp
Paprika-1tbsp
Fresh or dried oregano-1/2tsp
Salt to taste

Method
Cut the chicken into large pieces.

Grind and mix the marinade ingredients into a smooth paste. Rub marinade onto the chicken and allow to marinate for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on other grilled meats.

Preheat the oven to 200C/390F. Transfer the marinated chicken to a roasting tray and roast in the oven for about 45 minutes, until cooked through, basting regularly with the remaining peri-peri marinade.

Falafel (Repost)

2009-12-28T19:13:00.000Z

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.

Ingredients
Dry chick peas-1cup
Parsley-1 bunch
Coriander leaves-1/2 bunch
Onions(medium)-2
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

Method
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.

Season's Greetings

2009-12-23T17:22:00.001Z

Wishing everyone peace and prosperity in the coming year.

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

Kodubale and Awards

2009-12-22T21:36:00.002Z

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.

Ingredients
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
Oil-2tbsp
Sesame seeds-2tsp
Asafoetida-a pinch
Salt to taste
Oil for deep fry

Method
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 :-).

Mutton fry (Kerala style)

2009-12-20T21:15:00.001Z

Preparation time: 15 mins | Cooking time: 45 mins

Ingredients
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
Cloves-3
Coconut oil-2 tbsp
Salt to taste

Method
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.

Potato fry

2009-12-18T22:12:00.002Z

Preparation time: 15 mins | Cooking time: 45 mins

Ingredients
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
Oil-2tbsp
Salt to taste

Method
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.

Palada Pradhaman

2009-12-15T20:35:00.001Z

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.

Ingredients
Rice ada-200gms
Whole milk-3ltrs
Sugar-500gms (can be varied as per taste)
Ghee-2tbsp
Cashew nuts-few
Raisins-few
Cardamom -3

Method
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.

Butter naan with chicken kurma

2009-12-13T21:15:00.002Z

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

Method
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.

OR

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
Ingredients
Chicken (cut into small pieces)-750gms
Ginger-1 1/2"piece
Garlic-5 to 6 cloves
Low fat yogurt-1/2 cup
Onions(sliced)-2
Tomatoes(chopped)-2
Chili powder-2tsp
Coriander powder-2tsp
Turmeric powder-1/2tsp
Grated coconut-1/2cup
Cloves-3
Pepper corns-10
Cinnamon-1" stick
Fennel seeds (saunf)-1/2tsp
Cashew nuts/almonds-10 to 15
Coriander leaves for garnishing
Oil-3tbsp
Salt to taste

Method
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.

Chole tikki

2009-12-10T21:36:00.002Z

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.

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

For the Tikkies
Potatoes-1/2kg
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

Method
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.

Mushroom Dopyaza

2009-12-08T19:12:00.001Z

Preparation time: 20 mins | Cooking time: 30 mins

Ingredients
Mushroom-250gms
Onions-4
Garlic-4 cloves
Tomatoes-2
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
Oil-2tbsp
Salt to taste

Method
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.

Kariveppila chicken (chicken with curry leaves)

2009-12-06T22:03:00.003Z

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.

Ingredients
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

Method
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.

Mutta avial (Kerala egg delicacy)

2009-12-03T19:35:00.002Z

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.

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

Method
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.

Pav bhaji

2009-12-01T22:01:00.001Z

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.

Ingredients
For the pav
Pavs (small squares of white bread)-8
Butter-4tbsp

For the bhaji
Potatoes(boiled and mashed-1 1/2cups
Cauliflower(finely chopped)-1cup
Green peas-1/2cup
Carrots(chopped)-1/2cup
Onion(chopped)-1cup
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

Method
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.

Aloo palak

2009-11-29T21:43:00.001Z

Preparation time: 30 mins | Cooking time: 30 mins

Ingredients
Chopped spinach-3cups
Onion(finely chopped)-2big
Potatoes(boiled and peeled)-2big
Tomato(chopped)-1
Green chillies-2
Ginger-1" piece
Lemon juice-1tsp
Red chilli powder-1tsp
Cinnamon-clove powder-1tsp
Turmeric powder-1/4tsp
Cumin seeds-1/2tsp
Garam masala-1/2tsp
Oil-3tbsp
Salt to taste

Method
Put the washed spinach in a pan, add very little water (just sprinkle) and a pinch of salt. Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
In a mixie, make a coarse paste of the spinach & green chillies. Keep aside. Cut the potatoes into big pieces. Heat oil and fry potatoes till light brown. Drain the potatoes, keep aside. In the same hot oil add the cumin seeds. When they start to splutter add the chopped ginger, onions and fry till very tender. Add the tomato and further fry for 2 minutes. Add all the dry masalas and fry till oil separates. Add spinach and potatoes. Boil for 10 mins . Add lemon juice and mix well. Serve hot with naan or parathas or even rice.

Note: You can add the potatoes without frying too, in doing so add them to the onion mixture, saute for about for 5 mins and then add the spinach puree.

Nippattu

2009-11-27T22:14:00.004Z

Preparation time: 30 mins | Cooking time: 45 mins

During tea time there's always an array of questions about snacks. This prompted me to prepare something that is easy to make. Easy in the sense, no moulds or special gadgets :-). It stays fresh for over a week when stored in an air tight container. Karnataka is the origin of this recipe. It may be called with different names in other states of India. My kids are not fond of nuts, so I haven't used it though the recipe demands it.

Ingredients
Rice flour-1 1/2cup
Maida-1/2cup
Besan-1/4cup
Roasted and coarsely powdered groundnuts-100gms
Fried gram(pottukadala) powdered coarsely-50gms
Cumin seeds-1/2tsp
White sesame seeds(till seeds)-1tbsp
Red chilli powder-2tsp
Hing(asafoetida powder)-a pinch
Hot oil-2tbsp
Salt to taste
Oil to deep fry

Method
To the dry flours add hot oil, salt, hing, chilli powder and mix well. Add rest of the ingredients, mix well, add water and knead to form a stiff but pliable dough. Take a heaped teaspoon full of the dough and roll it into a tight ball between the palms of your hands. Grease a sheet of plastic/butter paper and flatten out the ball to form a round disc of about 3 inches diameter. Prick the disc with a fork, to prevent it from puffing up while frying. Deep fry in hot oil. Flip once or twice in between and fry until golden brown.

Note: You can also do with
Maida-2 cup
Rice powder-1 cup
or
Rice powder-1 cup
Urad dal powder-2 tsp

and rest of the ingredients are the same

Parippu (moong dal curry)

2009-11-24T20:36:00.004Z

Preparation time: 10 mins | Cooking time: 30 mins

This needs no introduction to Keralites, as this is the first dish served as a main course for any
sadya (Kerala feast). There are various versions of the curry. I was introduced to this one only after my marriage.

Ingredients
Moong dal-1 cup
Turmeric powder-1 tsp
Cumin seeds -1tsp
Garlic clove-1
Fresh coconut(grated) or Desiccated coconut-1/2cup
Curry leaves-a few
Salt to taste

Method
Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and turmeric. Grind the coconut with a little water and cumin seeds. Add to the boiling dal along with the curry leaves and salt. Cook for about 5 minutes and it is ready to relish with rice, ghee & pappadam.

Chicken satay with crunchy peanut sauce

2009-11-23T19:40:00.000Z

Preparation Time : 1 hour | Cooking Time : 20 minutes

This is a Thai dish which is not very spicy. I've had this a couple of times in restaurants and always wanted to make one myself. It is a very good starter. At home the kids usually enjoy it without the sauce though these both go hand in hand.

Ingredients
Chicken breasts(boneless)-4
Fresh red chillies(chopped)-1
Soy sauce-2tbsp
Thai fish sauce- 2 tsps
Lemon juice-1 tsp
Garlic (crushed)-4 cloves
Ginger (crushed)-1 inch piece
Brown sugar-2 tsps
Honey-2tsps
Oil-2tbsp
Salt to taste

For sauce
Peanut butter-3tbsp
Onion (chopped)-1small
Ginger (crushed)-1/2inch piece
Garlic (crushed)-4cloves
Soy sauce-1tbsp
Coconut milk-4tbsp
Lemon juice-1tbsp
Honey-1tbsp
Oil- 1tbsp
Salt to taste

Method
First slice each chicken breast horizontally so that you have two thinner slices and then cut each of these into three or four strips lengthways.

Take the chicken strips in a bowl. Add salt, soy sauce, Thai fish sauce, lemon juice and mix. Add garlic, ginger, brown sugar and honey and mix. Let it marinate for an hour preferably in the refrigerator.(The more the better)

Heat oil in a griddle plate. Thread the marinated chicken strips onto satay sticks and place on the griddle plate. Pour some of the excess marinade over the chicken and cook. Turn the satay stick on the griddle to cook the other side.

For the peanut sauce heat oil in a pan, add the onion and saute. Add ginger and garlic to the onion in the pan and continue to saute. Add soy sauce, peanut butter and two tbsp of water. Mix and add coconut milk, lemon juice, salt and honey. Add fresh red chilli and mix. Take the peanut sauce off the heat.
Serve the satay with the sauce immediately.

Note: The sticks have to be immersed in water for about 15mins before cooking. You can also cook this without the satay sticks.

Chettinad mushroom gravy

2009-11-20T20:41:00.003Z

Preparation time: 30 mins | Cooking time: 30 mins

I had a craving for some spicy dish. As most of you all know 'chettinad' recipes are known for its hot & spicy flavour, I opted this dish.

Ingredients
Mushroom- 250gms
Shallots-10
Ginger-a small piece
Garlic-3 cloves
Tomato-1
Turmeric powder-1/4tsp
Curry leaves-a few
Coriander leaves-a few
Bay leaf-1
Oil-3tbps
Salt to taste

Spice mixture
Dry red chillies-2
Coriander seeds-3tsp
Cumin seeds-1/2tsp
Fennel seeds-1/2tsp
Pepper corns-1tsp
Poppy seeds-1tsp
Split roasted gram(pottukadala)-1tsp
Cardamom-1
Cinnamon-1 small stick
Clove-1
Dessicated/fresh coconut-3tsp

Method
Dry roast all the ingredients under spice mixture taking care they don't get over burnt. Saute the onions, ginger & garlic with 2 tsp oil until soft. Now make a paste of the spice mixture and sauteed onion mixture. Keep it aside.

Heat some oil in a pan, add the curry leaves and bay leaf. After 2 mins add the cleaned & sliced mushroom, turmeric powder and saute for 5 mins. Now add the ground paste and saute until they are brown in colour. Add chopped tomatoes, salt and cook until the oil separates. Add a little water and cook for 10 mins on slow flame. Mix in the chopped coriander leaves.

Vegetable casserole

2009-11-18T21:05:00.004Z

Preparation time: 20 minutes | Cooking time: 30-40 minutes

Kids usually do not favour vegetables, but if you try to do something fancy with it, they somehow relish it. :-) This is one such recipe my kids love. I've used the vegetables of their liking. You could substitute it with any of your choice.

Ingredients
Mixed vegetables-500gms
(Cauliflower, mushroom, carrot, green peas & corn kernels)
Garlic-5 cloves
Mixed herbs-1tsp
Olive oil-1tbsp
Flour-2tbsp
Butter-2tbsp
Milk-1cup
Pepper corns -1tsp
Cream cheese-4tbsp
Shredded cheddar cheese-1cup
Salt to taste

Buttered Bread Crumbs:
Fine ground bread crumbs-1cup
Butter-2tbsp

Method
Preheat the oven to 220 degrees.
Heat oil in a pan, add the crushed garlic and saute for 5 mins. Add cauliflower, a little salt and cook . Slowly add one after the other vegetables, see to that they are not overcooked(they have to be crunchy) . Add the herbs, crushed pepper and salt if needed, mix well. Place in a baking dish.

In a medium saucepan, over low heat, combine 2 tablespoons flour and 2 tablespoons butter until it makes a smooth paste. Stirring constantly, slowly add 1 cup milk and bring to boil to make a medium thick white sauce. Flavour with salt and pepper powder. Remove the white sauce from the stove and stir in the cream cheese. Stir until the cream cheese is melted and smooth without lumps.

Pour this mixture over the vegetables and stir together. Sprinkle the shredded cheddar cheese over the top of the vegetables.

In the microwave or in a small saucepan, melt 2 tbsp of butter and stir in the bread crumbs. Sprinkle the buttered bread crumbs over the top of the vegetable casserole.
Bake at 220 degrees until hot and bubbly, about 30-40 minutes.

Note: For best results serve it hot.

Creamy mushroom

2009-11-14T19:08:00.001Z

Preparation time: 20 mins | Cooking time: 30 mins

Mushroom is our staple diet :-) or should I say the most frequent item in my menu. They are also easily available over here and all of us like it a lot. At times I end up preparing something with whatever ingredients I have at home. This is one such recipe. To say the least, it was indeed a good one and so thought of sharing it with you all.

Ingredients
Mushroom-250gms
Onion(big)-1
Ginger-garlic paste-1 tsp
Green chillies-2
Tomato puree-2 tbsp
Yogurt-1 tbsp
Coriander powder-1 tsp
Garam masala- a pinch
Fresh cream-2 tbsp
Coriander leaves(chopped)-2 tsp
Salt to taste
Oil-1 tbsp

Method
Cut mushrooms into pieces. Make a paste of green chillies, ginger-garlic paste & yogurt, now marinate mushroom in this paste for about 10 minutes.
Heat oil in a pan, add the chopped onions and saute till they turn light brown in colour. Add the coriander and fry for 2 minutes. Now add the mushroom along with the marinade and saute for 5 minutes. Add the tomato puree and cook until it starts to boil. Now add a little water and cook till the mushrooms are done. At this stage add the cream, sprinkle the garam masala and cook for about 2 minutes.

Garnish it with coriander leaves. This goes well with Indian breads.

Chocolate swirl cream cake

2009-11-11T20:43:00.003Z

Preparation time: 25 mins | Cooking time: 60 mins

It was my younger son's birthday. He is very choosy when it comes to food. He likes cake but there are conditions behind it. :-) like...no icing, no fruits or nuts etc. I thought of taking the opportunity to make a cream topping cake. I didn't have any prior experience but then thought..."what the hell....there is always a first time :-)". The decorations are as per his liking. I only wrote his short name on the cake as I wasn't so sure I could write all of it, instead I used the 'happy birthday' candles. In the end result wasn't that bad as I thought. My son was very happy which is by far the greatest compliment. :-)

Ingredients
Self raising flour-300gms
Butter-300gms
Sugar-300gms
Eggs-6
Vanilla essence-2tsp
Baking powder-2tsp
Cocoa powder-2tsp
Canned pineapple-small tin
Heavy cream-300ml.

Method
Put the baking tin onto a sheet of greaseproof paper and draw around it. Cut out the shape and grease the tin with a little butter, then put the cut paper inside the tin. Grease the paper and set the oven to 180C/350F or gas mark 4. Sift the flour and baking powder into a mixing bowl. Add the butter, sugar and eggs to the bowl and mix until they are thick and creamy. Add the vanilla essence and mix well. Remove 6 tbsp of batter and place in a smaller bowl. Pour the remaining batter into the tin. Add the cocoa powder into the reserved batter and stir well with a fork. Drop the chocolate mixture in spoonfuls randomly onto the batter in the tin and using a knife swirl the chocolate mixture through the cake mix. Put the tin in the oven and bake the cake for 40-50 minutes. When the cake is cooked, take it out of the oven and leave it in the tin for 5 minutes. Turn the cake out and peel off the greaseproof paper, turn the cake over and leave it to cool.

Cut the cake in half horizontally. Drain pineapples and reserve the syrup. Beat cream in a bowl until stiff. Put the bottom cake layer on a board. Spoon the syrup over the layer (just to make it a little wet), spread the cream, now place the pineapple pieces to form a layer. Then place the other half on top. Spread a layer of whipped cream over top layer and the sides of the cake. Chill until ready to serve.

Note: Dip the knife in hot water at regular intervals while spreading the cream.

Yamy yamy potato egg delight

2009-11-08T20:00:00.001Z

Preparation time: 15 mins | Cooking time: 40 mins

Don't be startled by the long name of the dish. Its a fairly simple and quick recipe. It is one of my mother-in-law's collection of recipes which she found from one of the publications. This would get into the favourites of many, even the kids as it is a non-spicy and a creamy dish.

Ingredients
Eggs-4
Onion-1 big
Ginger-a small piece
Garlic-3cloves
Cinnamon stick-1inch
Cloves-2
Cardamom-1
Coriander powder-1tsp
Chilly powder-1 1/2tsp
Pepper powder-1/4tsp
Tomato puree (thick concentrate)-3tbsp
French fries for serving
Oil
Fresh cream-100ml
Coriander leaves to garnish
Salt to taste

Method
Beat the eggs well with a little salt and pepper powder and keep aside.

Make a paste of onion, ginger, garlic & whole garam masalas.

Heat oil in a pan, saute this paste until oil separates. Now add coriander powder and chilli powder and saute for about 2 minutes. Add tomato puree, salt and cook for about 5 minutes. Now add a little water (1/2 cup) and allow it to boil. At this stage pour the beaten eggs slowly, stirring continuously so that no lumps are formed and cook until the eggs are done. Finally add the cream and cook for about 5 minutes. Garnish with coriander leaves.

To Serve
Spread a few fries on the serving bowl, pour the gravy on top and add a few more fries on top. This actually enhances the taste of the dish. The curry goes well with any indian bread. Enjoy!!!!!

Egg molee (poached egg curry)

2009-11-05T21:00:00.001Z

Preparation time: 15 mins | Cooking time: 20 mins

Eggs are usually prepared in different ways. This dish seemed new to me and I thought I'd give it a go. I made a few variations to suit our taste and in the end the curry tasted really nice. I thought I'd share it with all of you.

Ingredients
Eggs-4
Onion (finely sliced)- 2
Ginger (chopped)-a small piece
Garlic (chopped)-3 cloves
Green chillies (slit)- 4
Coriander powder-1/2 tsp
Garam masala- 1/4 tsp
Thin coconut milk-50 ml
Thick coconut milk-50 ml
Curry leaves-a few
Oil - 3 tbsp(preferably coconut oil)
Salt to taste

Method
Heat oil in a pan. Add onion, ginger, garlic, green chillies and curry leaves and fry, till they become soft. Add coriander powder, garam masala and salt. Add the thin coconut milk and allow it to boil. When it starts boiling, break the eggs into it one by one, without disturbing the other and cover it with a lid to set. Once the eggs are cooked, add thick coconut milk. Simmer for 2-3 mins.

This goes well with chapathi, parotta and appam.

I thank Sangeetha for passing on the awards.

Cabbage Thoran

2009-11-03T20:48:00.000Z

Preparation time: 15 mins | Cooking time: 15 mins

Thoran does not need any introduction to malayalees because it is one of the most common dishes. Having said that the dish has its variations as you travel across Kerala. Thoran is one of the main dish in any sadya (feast) and 9 out of 10 times the vegetable used is cabbage.

Ingredients
Cabbage-1
Onion-1
Grated coconut or desiccated coconut-1cup
Green chillies-3
Cumin seeds-1/2 tsp
Turmeric powder-1/2 tsp
Mustard seeds-1/2 tsp
Curry leaves-few
Oil-1 tbsp
Salt to taste

Method
Heat oil in a pan. Splutter the mustard seeds, then add the curry leaves & the chopped onions, saute for 2 mins. Now add the finely chopped cabbage, salt & turmeric powder and mix well. Close with a lid & cook( do not add water). Make a coarse paste of coconut, cumin seeds and green chillies without water and add this to the cabbage, mix well. Cook on a low flame until done.

(Cabbage should never be overcooked, it tastes good when it is slightly crunchy). This goes well with rice & sambar.

Sausage rice

2009-11-01T19:15:00.001Z

Preparation time: 15 mins | Cooking time: 20 mins

My greatest dilemma is to decide what to pack for lunch for my family. I think a few of you might share my problem :-). This recipe is ideal for it because it is quick and easy at the same time taste is not compromised.

Ingredients
Sausages or frankfurters (cut in small pieces)-12
Basmati rice- 2 cups
Onions-3
Chicken cube(stock)-1
Garam masala-2 tsps
Red chilli powder -2 tsps
Coriander powder-3tsps
Garlic ginger paste-2 tsps
Soya sauce-2 tsps
Coriander leaves(chopped)-1 tbsp
Mint leaves(chopped)-1 tbsp
Oil-3 tbsp
Salt for taste

Method
In a cooker, fry the onions in oil. Once the onions are translucent, add the garam masala, coriander powder, red chilli powder, garlic-ginger paste, soya sauce, chicken cube, coriander leaves, mint leaves and let it fry for a minute on slow flame. Add the frankfurters to this, mix the ingredients and fry again for a minute. Wash the rice, add to the frankfurters mixture and mix again. Add 3 cups of boiling water and salt. Close the lid and cook. Turn off the gas after 1 whistle. Let the cooker cool on its own for 10 minutes. Open, mix everything again and serve hot with raita.

Carrot payasam (kheer)

2009-10-30T20:25:00.000Z

Preparation time: 10 mins | Cooking time: 60 mins

Oct-Nov is a birthday season in my home. My elder son's birthday falls just a few days after my husbands. I had made a few special dishes and my son kept reminding me of his and the long list of items he wanted on his birthday. He is a payasam lover and I prepared his favourite.

Ingredients
Carrots(Big)-4
Milk-5 cups
Ghee-1 tbsp
Cashew nuts-10 to 15
Cardamom-2

Method
Boil 4 cups of milk in a heavy bottom vessel(preferably nonstick). Cook on slow flame stirring constantly till it reduces to 3/4 of the quantity. Grate 2 carrots, saute this in ghee until all the water from it evaporates. Now add this to the milk and cook until the carrot is soft.

In another vessel boil the remaining carrots & cashew nuts with 1 cup milk until done, cool it and grind it to a paste. Add this paste along with the milk to the above cooked carrot milk mixture and mix well. Now add sugar, cardamom powder and cook on slow flame until it blends well and is of semi-thick consistency.( Payasam well get thicker when it gets cool, so adjust the consistency accordingly). Tastes good when served cold.

Garnish with roasted cashew nuts and raisins.

Cabbage Erissery

2009-10-28T20:41:00.001Z

Preparation time: 20 min | Cooking time: 20 min

Erissery is an authentic Kerala recipe. This is made with different vegetables like yellow pumpkin, yam & drumstick leaves. I prepared using cabbage though it is not the traditional way of cooking this dish.

Ingredients
Tuvar dal -5tbsp
Chopped cabbage-2 cups
Grated coconut-1 cup
Cumin seeds-1/2 tsp
Turmeric powder-1/4 tsp
Chilli powder-1 tsp
Mustard seeds-1/4 tsp
Red chillies-2
Curry leaves- a few
Salt to taste
Coconut oil-1 tbsp( preferably)

Method
Cook the dal until soft. Add the chopped cabbage, salt, turmeric and chilli powder to this and cook on slow flame. Keep about 2 tbsp grated coconut aside for tempering and now make a fine paste of the remaining coconut and the cumin seeds. Add this paste to the cabbage dal mixture, mix well and cook for about 15 mins.

Heat oil in a pan. Add the mustard seeds , curry leaves & red chillies, when they start to splutter, add the grated coconut and fry until it turns light brown in colour. Add this tempering to the curry and mix well.

This coconut tempering adds the flavour to the curry. This goes well with rice and chapathi.

Chicken badami

2009-10-26T20:25:00.004Z

This is an exotic dish which I learnt from my mother-in-law. It would serve as an ideal dish for any party. It reminds me of my brother-in-law because it is his favourite and relishes it to the last drop (in the literal sense :-))

Ingredients
Chicken-1kg
Onions(medium)- 3
Tomatoes(big)-2
Yogurt-4 tbsp
Ginger garlic paste- 2 tsp
Kashmiri chilli powder-3 tsp
Turmeric powder-1/2 tsp
Almonds( badam)-20
Cloves-3
Cardamom-2
Cinnamon- 2 small sticks
Chopped coriander leaves- 1 tbsp
Oil-3 tbsp
Salt to taste

Method
Clean the chicken well and cut them into medium pieces. Marinate this with turmeric and yoghurt for about 3 to 4 hours.

Heat oil in a vessel, add all the whole garam masalas. When they splutter add the finely sliced onions and saute until light brown in colour. Add the ginger garlic paste and fry for 2 mins. Add the chilli powder and fry until it loses its raw smell. Now add the chicken along with the marinade, mix well and saute for about 5 mins. At this stage add the blanched & chopped tomatoes, mix well and cook along with a little water until the chicken is 3/4th done. Now add the fine paste of blanched almonds to this , cook on slow flame taking care that it does not stick to the bottom of the vessel. When the chicken is done, garnish it with chopped coriander leaves. Serve it with any Indian bread or ghee rice. Enjoy!!!

Note: Blanching is the process of immersing a fruit or a vegetable in boiling water for a short interval. In this recipe I have blanched the tomatoes and almonds which helps to remove the skins easily.

Now the accolades.....
I am very happy to receive this appreciation from Sushma which is a great encouragement for me. Thank you Sushma and all the rest of my visitors for your valuable comments. They matter a lot to me.

I would like to pass on this award to Sangeetha & Preeti.

Mutton Biryani

2009-10-19T18:25:00.004+01:00

Preparation time: 40 mins | Cooking time: 60 mins

My 50th post :-)......

This blog is special to me for 2 reasons. First of all I'm completing half a century with this recipe, thanks to all my blogger friends for their encouragement and all the silent visitors who have dropped by. The second reason is-I cooked this for my husband's birthday, as it is the best among his favourites. :-)

Ingredients
For Gravy
Mutton-500gms
Onions-2
Ginger(chopped)-1tbsp
Garlic(chopped)-1tbsp
Green chillies-3
Coriander powder-3tsp
Chilli powder-1tsp
Garam masala-1/2tsp
Turmeric powder-1/4tsp
Tomatoes-2
Coriander leaves(chopped)-3tbsp
Mint leaves(chopped)-2tbsp
Yogurt-2tbsp
Oil-2tbsp
Salt to taste

For rice
Basmati rice-400gms (2cups)
Bay leaves-2
Cardamom-2
Cinnamon-2, 1inch stick
Cloves-3
Ghee-2tsp
Water-3 1/2cups
Salt to taste

For layering
Onion (cut into rings)-1
Cashew nuts-a few
Coriander leaves(chopped)-1tbsp
Mint leaves(chopped)-1tbsp
Garam masala-1/2tsp
Lime juice-2tbsp
Ghee-3tbsp

Method
Gravy
Clean the mutton and cut them into medium size pieces. Make a paste of ginger, garlic & green chillies and marinate the mutton in this mixture for about an hour.

Heat oil in a pan, add thinly sliced onions and saute until they are light brown in colour. Now add the mutton along with the marinade and fry until it slightly changes colour. Add all the dry masalas and fry for about 5 minutes. Add chopped tomatoes and cook until everything is blend well. Add the yoghurt, coriander & mint leaves to this. Adjust the salt and add a little water if needed, cook till the mutton is well done. The gravy should be of thick consistency.

Rice
Wash the rice well and soak for about 20 minutes, drain and keep aside. Boil water in a heavy bottom vessel. Add the whole garam masalas, ghee and salt. Now add the rice and cook on medium flame until the rice is done.

Layering and dum
Deep fry the onion rings in oil until golden brown and fry the cashews in ghee until light brown.

Smear the vessel(heavy bottom) with ghee. First add a layer of rice, top it with the mutton along with the gravy. Sprinkle some garam masala, lime juice, coriander leaves, mint leaves and the fried onions on top. Add another layer of rice and the secret lies here. Make sure that you press the rice well so that the flavour of the mutton mixes well with the rice. Repeat the same for another layer of mutton followed by rice. Finally add the fried cashews, onions and the coriander, mint leaves. Close the vessel with a tight lid or with an aluminium foil and keep it over a large pan and cook on slow flame for about 30 minutes. You may add water in the pan so that it does not get over heated. This procedure is to dum the biryani.

It should be served with raitha, papadom and lime pickle.

Fruit surprise

2009-10-18T22:14:00.000+01:00

Preparation time: 20 mins

This is a very simple one, a mixture of custard and fruits. I presented it in another way so that the kids would relish it.

Ingredients
Apple-1
Banana-1
Custard-1cup
Fresh cream-1/2cup
Sugar-1tsp

Method
Heat a sauce pan, add sugar, when it starts to melt add the chopped apple, toss it well, then add the sliced bananas, mix well and keep it aside.

Now mix the cream and the custard together. Beat well until it is thick and creamy.

To Serve
Add the fruits to the serving bowl, then top it with the custard mixture. It tastes best when it is chilled.

Cheese cake

2009-10-18T21:38:00.002+01:00

Preparation time: 30 mins

October is a month of celebration for us. Three men of my family have their birthdays. I wanted to make a cheese cake since a long time and I thought my hubby's birthday would be the right occasion. He is anyway not very fond of payasam and other sweets.

Ingredients
Base
Biscuits(choose the one that easily crumbles)-200 gms
Butter-75gms

Topping
Cream cheese-450-500gms
Cream-210 ml
sugar-250gms
Gelatin-7 tsp

Method
Line a 17-18cm(7") sandwich tin with foil, ensuring that the foil overlaps the edges of the tin.
Melt the butter in a saucepan and stir in the crumbled biscuits, mix well.
Spread the crumb mixture over the base of the tin and press down with the back of a spoon. Chill in the fridge for 15 mins, until firm.

Topping
Add about 80ml of cold boiled water to gelatin. Let it sit for 1 hour. Then bring the gelatin to a boil, but do not keep boiling. Cool it. Beat the cheese with sugar. Add gelatin and mix well. Beat the cream separately.Combine the cheese with cream. Place this mixture over the biscuit base and smooth with the back of a spoon and place in the fridge for 3-4 hours.

Remove from the tin and peel away the foil. Keep refrigerated for not more than 2 days.

Decorations can vary as per taste. Here I've decorated with chocolate gratings and cherries.

Capsicum kichadi

2009-10-18T15:26:00.000+01:00

Preparation time: 15mins | Cooking time: 15mins

Kitchadi is one of the dishes made for Kerala sadya(feast). This is not a traditional one but can be substituted for it. The preperation is slightly different and I often go for it whenever I'm short of ingredients ;-).

Ingreditents
Capsicum(green)-1
Yoghurt-1cup
Green chillies-2
Mustard seeds-1/4tsp
Red chillies-2
Curry leaves-few
Salt to taste

Method
Chop the capsicum into small pieces and deep fry until they slightly change colour. Deep fry the chopped green chillies too and keep it aside.

Beat the yoghurt along with the salt. Add the fried capsicum and green chillies into it.

Heat 2tsp oil in a pan, add mustard seeds, red chillies and curry leaves. When the mustard seeds splutter, add this to the capsicum mixture and serve immediately.

Jamaican jerked chicken

2009-10-18T15:10:00.001+01:00

Cooking time: 60 min

Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or marinated with a very hot spice mixture called Jamaican jerk spice. I combined a couple of recipes to suit our taste. It has spices different from our Indian counterpart but it is no less in taste.

Ingredients
Chicken-1.5kg
Onions(roughly chopped)-2
Red chillies (seeded and roughly chopped)-3
Garlic cloves-2
Ginger-1small 4cm piece
Thyme-1tsp
Allspice powder-½ tsp
Cinnamon-1small stick
Nutmeg-1/2tsp
Cider vinegar-100ml
Light soya sauce-100ml
Honey-1tbsp (optional)
Black pepper
Salt to taste

Method
Place the onions, chillies, garlic, ginger,cinnamon, nutmeg and thyme in a food processor and grind until well blended. Add the allspice, vinegar, soy sauce and honey(optional) and mix again until smooth. Add salt and pepper to taste.
Deeply slash the chicken quarters and place them in a large shallow dish. Pour over the sauce and chill for 2-3 hours or overnight.

Preheat the oven to 200C. Transfer the chicken to a rack and sit it inside a roasting tin. Pour over any marinade from the dish and roast for 40-45 minutes, basting occasionally with the marinade juices in the roasting tin, until the chicken is cooked through and blackened.

Carrot delight

2009-10-13T21:28:00.006+01:00

Preparation time: 10 mins | Cooking time: 30 mins

My kids are on vacation and that demands for more desserts. That's when I explored into my collection to get a quick and simple one.

Ingredients
Medium carrot(grated)-4
Milk-3cups
Ghee-2tbsp
Sugar-1/3cup
Custard powder-3tbsp
Dried fruits(almonds, pistas, raisins)-a few

Method
Mix the custard powder to one half of the milk and keep it aside.

Heat ghee in a sauce pan (preferably non-stick) and add the carrots. Saute until all the water evaporates. Add about 2tbsp sugar and stir until slightly caramelised. Now add the other half of the milk to this along with the dried fruits and cook on low flame. When the milk evaporates add the custard powder mixture into this and continue cooking on low flame stirring constantly. When it thickens add the remaining sugar and mix well.

It tastes best when served cold.

Sangeetha of Kothiyavanu has given me these sets of awards.....Thank you so much dear and it is a great encouragement for me.

Crispy chicken wings

2009-10-13T20:48:00.002+01:00

Cooking time: 60 mins

A very easy recipe and one our favourites. It can either be oil fried or baked. I took the healthier route ;-).

Ingredients
Chicken wings-4
Chilli powder-1/2tsp
Ginger-Garlic paste-1tsp
Lemon juice-1tsp
Egg(beaten)-1
Bread crumbs
Salt to taste

Method
Marinate the chicken with egg, salt, ginger-garlic paste & chilli powder for about 4-5 hours.

Roll on breadcrumbs and place them in an ovenproof dish greased with oil. Spray some oil over the chicken.

Pre-heat the oven to 220c. Bake the chicken for about 45 min turning it over once until they are golden brown.

Chicken Enchiladas

2009-10-12T20:12:00.003+01:00

Preparation time: 45 mins | Cooking time: 45 mins

We like to try new cuisines and once had an opportunity to have Mexican food. As their food is not very bland I was very fond of it. I wanted to try it out at home and it was a indeed a great family dinner.

Ingredients
Flour tortillas-4
Onion-1
Garlic-2cloves
Tomato puree-1cup
Oregano-1/2tsp
Pepper powder-1/2tsp
Olive oil-1tbsp
Cheddar cheese(grated)-1cup
Sour cream-1/2cup
Salt to taste

For filling
Boneless chicken(diced)-250gms
Mixed peppers(diced)-1cup
Onion(diced)-1
Chilli flakes-1tsp
Olive oil-2tbsp
Salt to taste

Method
Sauce
Heat the oil in a pan, add onion, garlic & saute for 5 minutes. Now add the tomato puree, oregano, pepper powder and salt, bring this to boil. Cool the mixture and grind it to a fine paste.

Chicken filling
Heat the oil in a pan, add the chicken pieces and cook until 3/4th done. Add onion, mixed pepper, salt & the chilli flakes and saute for 10 minutes. Add about a tbsp of the sauce kept ready and mix all of them together.

Heat oven to 200c/400F/Gas mark 6. Oil a large ovenproof dish.

Warm the tortillas slightly and divide the filling between them. Spread it down the centre of the tortillas and roll them up and put it in the dish, seam side down. Pour over the sauce then sprinkle on the cheese.

Bake for 15-20 minutes, until the filling is hot and the cheese has melted.

Serve with the sour cream poured over the tortillas.

Kappa puzhukku & meen curry (Tapioca with fish curry)

2009-10-11T22:15:00.006+01:00

Preperation time: 45 mins | Cooking time: 45 mins

A mouth watering combo of the century. :-) Well not for a non-keralite. This is also available in the most smallest of food stalls in Kerala, it is that famous. Tapiocas are relished in various forms. This is only one of its form that best goes with a fish curry.

Ingredients
For Puzhukku
Kappa(Tapioca)–500gms
(cut into small pieces)
Grated coconut–½cup
Cunin seeds–1/2tsp
Green chillies–2nos
Turmeric powder–½ tsp
Garlic–3cloves
Curry leaves–a few
Coconut oil-2tsp
Salt to taste

For Meen curry
Fish-500gms
Grated coconut-1cup
Red chilly powder-2tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Green chilli-1
Kodam puli (Kukum star)-2nos
Shallots-3 to 4 nos
Ginger-1/2" piece
Curry leaves-a few
Coconut oil-1tbsp
Salt to taste

Method
Puzhukku
Cook the tapioca with sufficient water until done and drain off the excess water. Add salt and turmeric, cook until they are bit mushy. Now grind coconut, cumin seeds, green chillies & garlic to a coarse paste without adding water and add this to the tapioca. Mix them well, add the curry leaves and cook for 2 minutes. Garnish with coconut oil. This as a dish alone is also very tasty but fish curry is the best combination.

Meen curry
Clean the fish and cut into medium pieces. Grind the coconut, shallots, ginger, red chilli powder & coriander powder to a smooth paste.

Traditionally meen curry is prepared in a meen chatti (clay pot) but it can be cooked in any vessel. Boil the kodam puli (kukum star) in a little water. Add the slit green chilli, a few curry leaves, turmeric powder and the ground coconut paste to this and bring it to boil. Add the fish pieces and salt, cook on a low flame until the fish is done. Garnish it with a few curry leaves and coconut oil.

Note: This curry also goes well with rice.

Channa batura

2009-10-11T21:25:00.001+01:00

Preperation time: 20 mins | Cooking time: 45 mins

The very famous north indian combo relished all over. Batura's are usually a very large puri, but in my recipe I've gone for medium sized ones.

Ingredients
For Batura
Plain flour(maida)-2cups
Curd-3tbsp
Oil-2tbsp
Baking powder-1/2tsp
Milk-1/4cup
Oil to fry
Salt to taste

For Channa
Kabuli channa-1cup
Tomato-1large
Onions-2large
Ginger/garlic paste-2tsp
Chopped coriander-1 1/2tsp
2 tbsp. oil, 1 tbsp. ghee
Bay leaves-2
Cardamom-1
Cloves-2
Cinnamon-1stick(1inch)
Cumin seeds-1tsp
Chilli powder-1tsp
Coriander powder-1tsp
Garam masala-1/2tsp
Turmeric powder-1/4tsp
Kasoori Methi(crushed)-1tsp
Oil-2tbsp
Salt to taste

Method
Batura
Sieve together flour, salt and baking powder. Add and mix in curds and oil. Add milk & water if needed to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead dough again.

Take a small portion of dough and roll into 1/4" thick 5" diameter round and fry in hot oil turning only once till very light golden in colour. Serve hot with hot channa

Channa
Soak the channa overnight. Pressure cook the channa along with salt & turmeric powder till done. (approx. 2-4 whistles). Heat oil in a pan, add whole garam masalas and cumin seeds. When they start to splutter add the well chopped onions and saute till they turn golden brown in colour. Now add the ginger garlic paste and saute for about 2 minutes. Add all the dry masalas and fry till the raw smell goes away. To this add the chopped tomato and cook until the oil separates.

Add the boiled channa to the masala and cook for about 10 minutes. By this time the channa would have blend with the gravy. Now add the kasoori methi and coriander leaves and cook for 2 minutes.

Fish fry

2009-10-09T22:35:00.000+01:00

Preperation time: 25 mins | Cooking time: 25 mins

It is very rare to find a Keralite who does not like fish in any form of food. I think we can just hand pick them. My hustand is no exception. He could have fish 3 times a day if served to him :-). My sons are his followers but I still do not fancy it too much even though I have a few morsels.

Initially we used to buy a lot of frozen fishes and tried out our authentic Kerala recipes but none tasted even close to the original. After a lot of hunting around, my husband found out a stall over here that sold fresh fishes. He bought it once just to test it out and eureka...............it was just like home if not better :-)

Ingredients
Fish-1/2kg
Shallots-5 or 1 medium onion
Ginger-1 small piece
Garlic-3cloves
Chilli powder-1tsp
Coriander powder-1tsp
Pepper corns-10
Turmeric powder-1/4tsp
Curry leaves-a few
Oil to fry
Salt to taste

Method
Clean the fish well and cut them into medium slices and keep it aside. Grind all the ingredients except curry leaves to a fine paste. Marinate the fish with this mixture adding a few curry leaves and leave it for an hour.

For shallow fry
Heat oil in a pan add few curry leaves and the fish pieces along with all the marinade. Fry them on medium flame until it is brown on both sides.

Note: There is always a fight over the meen chor (fish rice). Add rice and a little salt to the left over masala on the pan and mix them well. The result 'a nice spicy rice' to go with your fish fry. :-)
The marinated fish can be stored in the freezer for later use.

Appam with potato stew

2009-10-09T21:48:00.000+01:00

A traditional Kerala breakfast dish. This is typically made in an appa chatti (appam pan) which allows the sides of the appam to be crispy and the center soft and thick. But as always rules are bend to suit our needs ;-). We can use a dosa pan instead. There are few accompaniments with appam like kadala (brown chick peas) curry, masala curry, mutta (egg) curry and so on. In my recipe I've written about potato stew though my sons relish it with milk and sugar :-).

Ingredients
Rice(raw rice or sona masoori)-2cups
Fresh coconut(grated) or coconut powder-1cup
Cooked rice-5tbsp
Yeast-1tsp
Sugar-1tsp
Salt to taste

Method
Soak the rice for about 4 hours. Grind the rice and the cooked rice to a smooth paste. Mix sugar and the yeast in quarter glass of lukewarm water and keep it aside. Once the yeast ferments(about 10 min) grind it along with coconut and salt to a smooth mixture. Now mix this along with the rice paste and keep it overnight for fermentation.

Heat a dosa pan and smear it with a little oil. Pour the batter on the pan and spread it slightly to give it a round shape. Cover it with a lid and cook until done.

Preparation time: 10 mins | Cooking time: 30 mins

Potato Stew
Ingredients
Potatoes-2
Onion-1
Green chillies-3
Ginger(chopped)-1tsp
Curry leaves-a few
Coconut oil-2tbsp
Coconut milk-1cup
Salt to taste

Method
Heat 1tbsp of oil in a vessel, add few curry leaves, cubed potatoes and onions, slit green chillies & chopped ginger. Saute for about 5 minutes. Now cook along with salt and water until the potatoes are done. At this stage add coconut milk and cook until it just starts boiling. Remove it from the stove.

Add the curry leaves and 1tbsp of coconut oil and keep it closed so that the flavours stay intact.

Aloo bonda

2009-10-04T22:26:00.000+01:00

Preparation time: 40 mins | Cooking time: 30 mins

After a short summer, the rain is here and all of us are with our jackets and caps. The mood is very low as the weather keeps us indoors most of the time. These hot snacks is a very good substitute to revitalise a family gathering. I still remember the road side shop I used to buy from during my school days. We used to buy almost everyday on our way back home. The dish was prepared at home regularly but yet the shopkeepers 'Aloo Bonda' was one step ahead for whatever reason :-). It reminds me of my sister, coz it's her favourite and still fancies getting it from outside.

Ingredients
Potatoes (boiled and mashed)- 500gms
Onion(finely chopped)-2
Green chillies -3
Gram flour(besan)-250gms
Mustard seeds - 1 tsp
Coriander leaves(chopped)-1tbsp
Chilli powder-a pinch
Turmeric powder-a pinch
Curry leaves-a few
Salt to taste
Asafoetida (hing) powder-a pinch
Oil for frying

Method
Add salt, a pinch of chilli powder, a pinch of asafoetida to the gram flour. Mix together to make a thick and a smooth paste, using water.

Heat 3 tsp of oil in a frying pan, add mustard seeds. When it starts to splutter add the green chillies, onions and curry leaves. Fry until the onions become translucent. Add the turmeric powder and saute for sometime. Now add the mashed potatoes and salt and mix well. Add fresh coriander leaves and simmer for 2-3 mins. Let it cool for sometime.

Make small balls off the mixture, dip in the besan batter and deep fry.

Note: Serve with coconut chutney or tomato ketchup.

Mushroom & Spinach Pulao

2009-10-04T21:43:00.001+01:00

Preparation time: 20 mins | Cooking time: 30 mins

Necessity is the mother of all inventions. :-) I say this because mushrooms & spinach are abundantly available here. I started experimenting on many dishes with these ingredients. I came across this recipe from a continental cookery book. I indianised it to suit our taste. It was a hit among kids too.

Ingredients
Onions (finely sliced)-2
Garlic (crushed)- 2 cloves
Butter-50gms
Mushrooms-150gms sliced
Cinamon-1 stick
Cloves-2
Cardamom-2
Coriander powder-1tsp
Chilli powder-1/2tsp
Basmati rice-250gms
Juice of 1/2 a lemon
Veg stock- fresh cube or concentrate – 450 ml
Spinach-200gms and roughly chopped.

Method
Cook the onion and garlic in the butter in a large shallow pan until soft and golden. Add the mushrooms and cook until it softens. Add the spices and cook for 2 minutes. Now add the veg stock, rice and salt, cover and cook on a slow heat until the liquid has been absorbed. Stir through the spinach and lemon juice. Cover for 2 min until wilted & serve.

Note: To wilt spinach quickly put it in a colander and pour a kettle of boiling water.

Mutton palak

2009-10-04T21:18:00.000+01:00

Preparation time: 30 mins | Cooking time: 60 mins

The color green wasn't appealing to me when it came to dishes though I liked leafy vegetables. My husband on the contrary was very fond of them. It was he who introduced me to palak recipes. He used to order palak dishes whenever we were in restaurants. With time I also started to like it.

Ingredients
Mutton-1/2kg
Palak-2bunches
Onions-2
Tomatoes-2
Ginger/Garlic paste-1tbsp
Green chillies-2
Coriander powder-2tsp
Chilli powder-1tsp
Garam masala powder-1/2tsp
Turmeric powder-1/4tsp
Cinnamon stick-1(1 inch)
Cardamom-2
Cloves-2
Bay leaves-2
Oil
Salt to taste

Method
Clean the mutton and cut into medium size pieces.
Cook the cleaned and washed spinach with green chillies and a little salt without adding water. Cool it and grind it to a smooth paste and keep it aside.

Heat some oil in a vessel, add the whole garam masalas and when they start to splutter add the finely chopped onions and saute until it changes to light brown. Add the ginger-garlic paste and saute for some time. Now add the mutton and mix well and cook until it is slightly brown in color. To this add the turmeric, coriander and chilli powder and saute until it loses its raw smell. Add the tomatoes & salt and sufficient water for the mutton to cook. Once the mutton is almost done, mix in the spinach (palak) puree, garam masala and cook for about 5-10 minutes.

Note: You may add 2-3 tbsp of fresh cream at the final stage. Over here I haven't done it in order to retain the colour. In stead I've garnished it with butter.

Uzhunnu vada

2009-09-13T23:12:00.001+01:00

Preparation time: 30 min | Cooking time: 30 min

My family's favourite snack. We happened to meet a friend from north india. During our acquaintance they talked about south indian food and their version of the same. But they never had the opportunity to have the original home cooked one. We invited them over one day and decided to serve them south indian recipes. I really do not have words to express the way they relished all of them. Vada was one of the dishes and they enjoyed it to the last one. It was a great feeling to have a happy guest at home.

Ingredients
Black gram(urad dal)-2 cups
Rice flour-1tbsp
Cooked rice-3tbsp
Onion(chopped)-1 big
Salt to taste
Green chillies(chopped)-2
Crushed black pepper-1tsp
Curry leaves(chopped)-a few
Ginger(chopped)- 1" piece

Method
Soak the urad dal in water for 2-3 hours. Wash it well and drain the water. Grind it along with the cooked rice in 1/4 cup of water (the lesser the water the better). Now add the rest of the ingredients to this ground dal and mix well. Pat your hands with water and make balls of the paste and flatten them. Make a hole in the centre and deep fry them in oil till golden brown in colour.

Serve with chutney or sambar.

Masala dosa

2009-09-13T22:34:00.003+01:00

This does not need any introduction as it is a world renowned recipe that's a sure item in any south indian restaurant. Dosa takes precedence over idli for most of the people and our home is no exception. I have a lot of my friends from northern India who craves to have this dish cooked in the authentic southern style. Personally to me this is THE combo.

For Dosa
Ingredients
Rice-1 1/2cups
Cooked rice-1/4cup
Urad dal-1/2cup
Methi (fenugreek) seeds-1/4tsp
Oil
Salt to taste

Method
Wash the rice & urad dal. Soak the urad dal together with methi seeds for about 3 hours. Soak the rice in water for 4-5 hours. Drain the water from the urad dal and grind it in a mixie adding water until it becomes a fine & frothy mixture. Now drain the water from the rice and grind it along with the cooked rice adding water until it is smooth. Mix the ground items and allow it to ferment for 10-12 hours. The consistency of the batter should be of such that it thickly coats a spoon dipped in it. Add salt.

Heat a pan or griddle and smear it with a little oil. Spread the mix on the pan in a circular motion to make thin dosa. Cook on both the sides, if desired.

Preparation time: 30 min | Cooking time: 15 min

For masala filling
Ingredients
Potatoes-2 large
Onion (chopped)-1 medium
Mustard seed-1/2tso
Turmeric powder-1/2tsp
Urad dal-1/4tsp
Channa dal-1/4tsp
Green chili-1 to 2
Tomato (optional)-1 small
Chopped coriander leaves-2tsp
Curry leaves-few
Oil
Salt to taste

Method
Heat oil in a pan, add mustard seeds, urad dal, channa dal and curry leaves. When the mustard seeds splutter add the green chillies and the onions. Saute for about 5 minutes. Add turmeric powder and the tomatoes. Cook until the tomatoes are blend well. Now add the mashed potatoes, mix well and cook for about 5 minutes. Garnish with coriander leaves.

Preparation time: 10 min | Cooking time: 5 min

For coconut chutney
Ingredients
Grated coconut-1cup
Ginger-small piece
Green chillies-1 or 2
Roasted channa dal-1tbsp
Shallots-2
Red chillies-2
Mustard seeds-1/2tsp
Curry leaves-few
Oil for seasoning
Salt to taste

Method
Grind all the ingredients in a mixer.
Heat oil in a kadai, add the mustard seeds, curry leaves and red chillies. When the mustard seeds pops, add it to the chutney. Consistency can be varied depending on individuals taste.

Idli with mutton curry

2009-09-13T21:43:00.001+01:00

The combination for some would come as a surprise but it takes me back to my childhood memories. We had a lot of tamilian neighbours and most of them used to prepare this during diwali. It was from them that we had our first taste and there after it appeared quite frequently in our menu.

Idli
Ingredients
Raw rice or idli rice-3cups
Urad dal-1cup
Cooked rice-1/2cup
Methi (fenugreek seeds)-1/2tsp
Salt to taste

Method
Wash the rice & urad dal. Soak the urad dal together with methi seeds for about 3 hours. Soak the rice in water for 4-5 hours. Drain the water from the urad dal and grind it in a mixie adding water until it becomes a fine & frothy mixture. Now drain the water from the rice and grind it along with the cooked rice adding water until it is smooth. Mix the ground items and allow it to ferment for 10-12 hours. The batter should be of dripping consistency, just right to pour into the idli steamer. Add salt before steaming.

Then make idlis in the idli steamer. Steam the idlis for about 10 minutes.

Preperation time: 20min | Cooking time: 40 min

Mutton curry
Ingredients
Mutton-500gms
Potatoes-2
Onions(sliced)-2
Grated coconut-1/2cup
Coriander powder-3tsp
Chilli powder-1tsp
Turmeric powder-1/2tsp
Black pepper-10
Cinnamon stick(1 inch)-1
Cloves-3
Ginger(chopped)-1tsp
Garlic(chopped)-1tsp
Curry leaves-a few
Oil
Salt to taste

Method
Wash the mutton well and add the turmeric powder and a few curry leaves. Mix well and keep it aside.

Heat some oil in a pan and add cinnamon, cloves & black pepper. When the pepper starts to pop add ginger, garlic and onions and saute until onion changes the colour slightly. Now add the grated coconut and fry until coconut turns light brown. Add the coriander powder and chilli powder and roast until it loses its raw smell. Cool this mixture and grind it to a fine paste. Add this to the mutton and mix well.

Heat some oil in a pressure cooker and add the mutton. Saute for about 5 minutes. Add potatoes(pieces should be bigger) and salt. Add a glass of water and pressure cook until the mutton is done.

Egg roast

2009-09-08T21:40:00.000+01:00

Preparation time: 40min | Cooking time: 30 min

Boiled egg is not in my in list of favourites. The same with my kids too. They don't like the yoke in that form. But if prepared in this manner they really enjoy until the last bit. The same goes with myself :-)

Ingredients
Boiled eggs-6
Onions-1
Coriander powder-2tsps
Chilli powder-1tsp
Turmeric powder- a pinch
Oil-3tbsp
Few curry leaves
Salt to taste

Method
Cut the eggs into halves. Make a paste of all the masalas & salt with a little water. Spread this well over the eggs.

Heat some oil in a large frying pan, add the curry leaves and the chopped onions. Spread it evenly all over the pan. Now place the eggs carefully in the pan and cook on a slow flame until the egg turn slightly brown. Do the same for the other side. The onions will also turn brown and crispy. This goes well with plain rice & dal or curd rice.

Chicken chops

2009-09-08T20:40:00.001+01:00

Preparation time: 15 min | Cooking time: 35 min

I don't know the origin of this recipe but learnt it from my mother-in-law. It is a dry dish that goes well with chapatis and rice. This is easy and quick to prepare.

Ingredients
Chicken-1.5kg
Onions-3
Pepper (capsicum)-1
Ginger/Garlic paste-2tsp
Coriander powder-3tsp
Chilli powder-2tsp
Garam masala-1/2tsp
Turmeric powder-1/4tsp
Oil
Salt to taste

Method
Dry roast all (except turmeric powder) the masala powders. Clean and cut the chicken into medium pieces. Add the ginger garlic paste, turmeric powder and half of the roasted masalas and keep it aside for a while.

Take a pan add the marinated chicken and salt, cook until the chicken is done. In another pan add oil and the onion wedges (cut into 4 and split each layer). Now add the remaining roasted masalas and saute for 2 minutes. Add the chicken to this and mix well. The onions should not be over cooked. Then add the pepper wedges and cook for 5 - 10 min.

Mushroom badshah

2009-08-30T21:48:00.001+01:00

Preparation time: 15 min | Cooking time: 30 min

I just happened to go over my recipe book and chicken moghlai caught my eyes. Unfortunately I didn't have any chicken at home and I replaced that with mushrooms :-). There is a slight change from the original and therefore gave a new name "Mushroom Badshah". It was really a mouth watering dish and hence the new name :-).

Ingredients
Mushrooms-500gms
Onions-2
Tomato-1
Garlic(chopped)-2tsp
Ginger(chopped)-2tsp
Green chillies(chopped)-2
Chilli powder-1/2tsp
Coriander powder-1/4tsp
Roasted cumin powder-1/4tsp
Kasuri methi-1/4tsp
Garam masala-1/4tsp
Turmeric powder-1/4tsp
Butter-1tbsp
Cashew nuts-10
Chopped coriander leaves for garnishing
Oil-1tbsp
Salt to taste

Method
Heat oil in a pan and add the ginger & garlic, saute for sometime before adding the green chillies. After a while add the sliced onions and saute until they turn pink. Add coriander, turmeric, chilli powders and saute until they lose their raw smell. Add the sliced tomato and saute for about 5 minutes. Cool the mixture and grind it to a fine paste.

Heat a pan, add the mushrooms, the paste & salt. Cook until the mushrooms are done. In another pan heat the butter, add the cumin powder, kasuri methi(crushed) and garam masala. Mix it for a while and add the mushroom with the gravy to this. Cook until everything blends well. Finally add the cashew paste(soak nuts in water for 1/2 hour before grinding) and bring it to boil. Garnish with coriander leaves before serving.

This is a very good accompaniment with chappthis.

Chicken Dopiaza with jeera rice

2009-08-30T20:50:00.005+01:00

Preparation time: 20 min | Cooking time: 45 min

In Hindi, "do" means two and "piaza" means onions - hence the origin of the name of this dish, which has prominent flavours of onion. I recently happened to see a cookery show in which they add onions in two different ways to the curry. This is another interpretation of "do-piaza".

It is a very aromatic dish and goes best with parrotta, chappathi & jeera rice etc. It is an authentic dish to treat your guests at home.

Ingredients
Whole Chicken(cut into medium pieces)-1
Onions (cut into rings)-4
Tomatoes (cut into 4)-2big
Kashmiri chilli powder-1tbsp
Garam masala powder-1tsp
Roasted cumin powder-1/2tsp
Kasuri methi-3/4tsp
Ginger (julienne)-1tbsp
Green chillies (cut)-4
Cashew nuts-50gms
Coriander leaves-1tbsp
Oil-1 1/2tbsp
Salt to taste

For paste
Onions(chopped)-3
Tomato(chopped)-1
Garlic(chopped)-1 1/2tbsp
Ginger(chopped)-1tbsp
Chilli powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp

Method
Boil all the ingredients under the paste section with a little water until they are cooked well. Cool it and make a paste of it using a mixer. Now take a pan, add the chicken, the paste, 1/2tsp of garam masala, salt and cook until the chicken is done.

In another pan heat some oil, add ginger juliennes and green chillies and saute for about 5 minutes. Then add the onions cut into rings and saute until it is transparent. (do not over cook the onions). Now add the tomatoes and then add cumin powder, remaining garam masala, chilli powder and kasuri methi(should be roasted and crushed with hand) and mix well. To this add the cooked chicken along with the gravy. Mix all of them together and then add the cashew paste(soak the nuts in water for 1/2 hour before grinding) and cook until the gravy boils. If you do not prefer a thick gravy you may add a little hot water to loosen the consistency. Garnish with coriander leaves.

Here I've shown it along with jeera rice which is a quick recipe to make.

Jeera Rice
Ingredients
Basmati rice-1cup
Cumin seeds-1/2tsp
Butter or ghee-1tbsp
Water-2cups
Salt to taste

Method
Heat the butter in a vessel, add the cumin seeds, when they crackle add the rice(washed and soaked for 1/2 hour) and saute for 5 minutes. Now add salt and hot water and cook until the rice is done.

Sausage tikki

2009-08-23T22:26:00.000+01:00

Preparation time: 45 min | Cooking time: 10 min

Tikki's are very similar to cutlets. These are ideal for snacks and goes well for sandwiches too. When I was short of minced meat I thought sausages would be a good replacement. That's how this dish was prepared.

Ingredients
Sausages(large)-3
Boiled potatoes-3
Coriander powder-1tsp
Chilli powder-1/2tsp
Garam masala-1/2tsp
Turmeric powder-a pinch
Chopped coriander leaves-1tbsp
Bread slices-3
Bread crumbs
Salt to taste

Method
Mince the sausages in a mixer. Mash the potatoes well and add all the masalas and the minced sausages to it. Soak the bread slices in water, squeeze well and add to the potato mixture. Add the coriander leaves, salt and mix well.

Shape each portions into a flat round like a disc. Roll it over breadcrumbs (you can store these in the freezer for later use) and shallow fry in a medium flame until brown on both sides. You can also deep fry if needed. Serve hot with sauce or ketchup.

Note: It is always good to prepare & store the tikki's in the refrigerator an hour before frying. This is to help the crumbs bind well.

Bisibelebath

2009-08-23T21:55:00.001+01:00

Preparation time: 30 mins | Cooking time: 30 mins

This is an authentic dish of Karnataka. Many of us think it is a mixture of sambar and rice. But the recipe is slightly different. There are various versions available. I've taken a combination of them and made a recipe of my own which suits our taste.

Ingredients
Rice-200gms
Tuvar Dal-150gms
Carrots-2
Potatoes-2
Beans-10
Cauliflower-15 florets
Onions-2
Green peas-1/2cup
Tomato-1
Tamarind pulp-1tbsp
Turmeric powder-1/2tsp
Mustard seeds-1/4tsp
Curry leaves-few
Oil
Salt to taste

For Masala
Urad dal-2tsp
Channa dal-2tsp
Coriander seeds-3tsp
Red chillies-3 to 4
Pepper corns-10
Grated coconut-1/4cup
Cloves-3
Cardamom-2
Cinnamon sticks (1 inch)-1
Cumin seeds-2tsp
Aniseeds (saunf)-2tsp
Fenugreek seeds-1/4tsp

Method
Dry roast all the ingredients under masala until the coconut turns slightly brown, grind it to a fine paste and keep it aside.

First cook the dal until its half done and then add the rice, sufficient water and salt and continue cooking until the rice is almost done.

Take some oil in a pan, add the mustard seeds & curry leaves. When the seeds pop, add the onions and saute for about 5 minutes. Then gradually add the vegetables-potatoes, carrots, beans, cauliflower & peas. Season with salt and cook until the vegetables are half done. Now add the tomatoes and the masala paste. Add a little water and allow it cook for a while. Add the tamarind pulp and cook for about 5 minutes. Finally add this mixture into the rice and mix thoroughly. Cook for about 5 to 10 minutes. Take care that it is not dry but semi-watery. It tastes best when served hot.

Add some ghee before serving.

Note: You may garnish with fried cashew nuts.
Potato chips or kara boondi is the best accompaniment with this dish.

Thattada

2009-08-22T19:23:00.001+01:00

Preperation time:30 min

This is a dish I learnt from my grandmother. It is a healthy one because it contains a variety of lentils or pulses. This is ideal for a snack or breakfast. Here I'm going to explain about the spicy 'Thattada' which goes well with coconut chutney.

Ingredients
Boiled rice-1/2cup
Urad dal-1/4cup
Tuvar dal-1/4cup
Channa dal-1/4cup
Grated coconut-1/4cup
Red chillies-2-3
Asafoetida-a pinch
Ginger-small piece
Salt to taste

Method
Soak the rice and all the dals separately for about 4 to 5 hours. Grind each one of them until coarse. Add red chillies, ginger and asafoetida while grinding. Now mix all of them together and add the grated coconut and salt.

Heat the dosa pan, smear the pan with oil and pour the batter and spread it as you would for a dosa or oothappam. Pour some oil along the sides so that it is crispy. Turn it over and cook the other side. The best accompaniment for 'Thattada' is tenga chammandi (coconut chutney).

For coconut chutney
Ingredients
Grated coconut-1cup
Ginger-small piece
Green chillies-1 or 2
Shallots-2
Red chillies-2
Mustard seeds-1/2tsp
Curry leaves-few
Oil for seasoning
Salt to taste

Method
Grind all the ingredients in a mixer. Heat oil in a kadai, add the mustard seeds, curry leaves and red chillies. When the mustard seeds pops, add it to the chutney. Consistency can be varied depending on individuals taste.

Semiya Payasam

2009-08-13T21:44:00.002+01:00

Cooking time: 45 min

In Kerala there are variety of payasams either made from coconut milk or milk. The ingredients range from rice, semiya (vermicelli), lentils, bananas, jackfruits, ada(flat pieces made from rice) etc.
Jaggery usually goes with coconut milk and sugar with milk. They have 2 distinct colours brown and white respectively. My kids call it simply brown & white payasam.

This dish does not suffice in my list frequently because my husband isn't very keen with sweet dishes but this is one of mine & my kids favourites. They prefer the white ones than the brown.

Ingredients
Semiya (vermicelli)-1cup
Whole milk-4cups
Water-1cup
Sugar-1cup
Green cardamom-3
Raisins-10
Cashew nuts-10
Ghee-3tbsp

Method
Heat a thick bottom vessel, add the ghee and fry the cashew nuts & raisins until the cashews are brown and raisins are fluffy. Keep it aside. Now in the same ghee, roast the semiya until golden brown. Add the boiled milk and water and cook on medium flame until the semiya is soft (this may take about 20-30 min). Stir in the sugar and cook for about 5 minutes. Add the powdered cardamom, cashew nuts and raisins and let it boil for about 5 minutes.

It can be relished hot or cold.

Note: I usually use whole milk to have a rich & creamy taste. You can vary the consistency of the payasam according to your liking. The consistency thickens as the payasam gets colder. (you may add diluted milk in this case).

Chicken Shawarma

2009-08-12T23:16:00.007+01:00

Preparation time: 30 min | Cooking time: 60 min

This is a Lebanese dish. My husband keeps talking about relishing Lebanese foods when he was in Dubai. He had only praise for their dishes. I got a chance to taste it at a restaurant in Bangalore. It became my favourite too. The ingredients were readily available here and that's how I tried it myself.

Ingredients

Chicken thighs-4
Malt vinegar-1/4cup
Mixed spices(a traditional 7 spices)-1/2tsp
Ground cardamon-a pinch
Yoghurt-4tbsp
Oil-1/2tbsp
Salt & pepper to taste

Method
Slice the chicken into small cubes. Marinate using all the above ingredients for 4 hours or overnight in the fridge. Put the chicken with the marinade in an oven tray and bake covered in a hot oven for 30 mins, turning once. Uncover and put back in the oven for 5 more minutes, or till the chicken is well cooked. If desired, pour out the fat for a healthier option. Serve with sliced tomatoes, onions, and chopped parsley, rolled in a pitta bread topped with tarator, hummus and toum.

Note: Mixed spice is a powdered mixture of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek & ginger in equal quantity.

Tarator
Ingredients
Tahini (sesame paste)-1/4cup
Lemon juice-1 to 2tbsp
Water-1 to 2tbsp
Chopped parsley-1tbsp
Salt and pepper
Crushed garlic(optional)-1clove

Method
Mix all the above ingredients together, keep stirring till you get a nice smooth sauce, add the chopped parsley and serve.

Hummus
Ingredients
Dry chickpeas (to be rinsed and drained before use) soaked in water-1cup
Garlic crushed-2 cloves
Tahini (sesame seeds paste)-1/4cup
Lemon juice-2tbsp
Salt & pepper

Method
Drain the chick peas and rinse well, then put in a saucepan with plenty of water and cook over high heat till it starts boiling, then lower the heat and simmer covered for about one and a half hours, or until the chick peas are soft to the touch. You may pressure cook it which is a better option.
Drain the cooked chickpeas and put in a food processor with all other ingredients till they become a soft paste. Empty in a flat dish and decorate with some parsley leafs and drizzle with good quality olive oil.

Toum
Ingredients
Garlic clove crushed-6
Oil (not olive oil)-1/4 cup
Mayonnaise-2tbsp
A squeeze of lemon juice
Salt & pepper

Method
Place garlic in bowl. Add salt and lemon. Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out. Now add the mayonnaise and mix. Add more salt and pepper to taste. Once complete refrigerate it.

Vegetable Sandwich

2009-08-12T22:01:00.007+01:00

Preparation time: 10 min | Cooking time: 10 min

My kids are on vacation and they keep doing what they do best, play and make merry. They are so tired by the end of the day and need some healthy snacks to make them happy. This dish is one of their favourites. It is very easy to cook and ideal for a picnic snack.

Ingredients
Few bread slices
Chopped mushrooms-3tbsp
Chopped mix peppers-3tbsp
Chopped onions-1tbsp
Mayonnaise-2tbsp
Oil-2tsp
Salt & pepper to taste

Method
Heat a pan, add oil and saute the onions for 2 minutes. Add the chopped mushrooms & peppers and saute for about 2 minutes. Season with salt & pepper accordingly.

Add the mayonnaise and mix it well. Cut the crust of the bread slices and spread the mixture over them and make sandwiches.

Note: You may also add grated carrots & chopped cabbages.

Chilli Gobi

2009-07-13T21:41:00.000+01:00

Preperation time: 20 min | Cooking time: 45 min

The basic ingredients of this dish is of manchurian but I have indianised the recipe and christianed it as 'Chilli Gobi'

Ingredients
Cauliflower-1small
Ginger-garlic paste-1tsp
Chilli powder-1tsp
Corn flour-1tbsp
Refined flour (maida)-2tbsp
Besan (gram flour)-1tbsp
Salt to taste
Oil for frying

For the sauce
Chopped garlic-1tsp
Chopped ginger-1tsp
Chopped green chillies-1tsp
Chopped onions-2tbsp
Soya sauce-1tbsp
Tomato ketchup-1tsp
Red chilli sauce-1tsp
Spring onions or coriander leaves for garnishing
Salt to taste
Oil

Method
Cut the cauliflower into small florets, wash well and drain the water. To this add ginger-garlic paste, chilli powder and salt and steam it for about 5 minutes. I usually cook it in the microwave for 5 minutes. Remove the water from it and add corn flour, maida & besan and mix well. Deep fry the cauliflower until golden brown and keep it aside. The excess water removed after steaming can be used for the sauce.

Heat oil in a pan add ginger, garlic and the onions and saute on a high flame for about 5 minutes. Add the sauces and cook until it is blend well. Now add the fried cauliflower and mix well. Garnish with chopped spring onions or coriander leaves. If you feel the cauliflower and the sauce is not mixed well, you may sprinkle a little bit of corn flour mixed with water.

Vegetable Manchurian

2009-07-13T21:09:00.002+01:00

Preperation time: 35 min | Cooking time: 45 min

Indian vegetables are not a common commodity available here in Glasgow. I try to make the best out of the ones easily available and that's how this delicacy came into the menu.

Ingredients
For vegetable balls
Finely chopped cabbage-1cup
Grated carrot-1/2cup
Chopped garlic-1tsp
Chopped green chilli-1tsp
Refined flour (maida)-2tbsp
Corn flour-1tbsp
Salt to taste
Oil for frying

For sauce
Finely chopped garlic-1tsp
Finely chopped ginger-1 1/2tsp
Green chilli-1tsp
Soya sauce-1tbsp
Vegetable stock or water-1cup
Chopped spring onions-1tbsp
Chilli sauce-1tsp
Corn flour-1tsp
Salt to taste
Oil-2tbsp

Method
Take a bowl, mix the grated cabbage and carrot with a little salt and keep it aside for about 15 minutes. Now squeeze the water out from this mixture and add the remaining ingredients. Make small balls out of this and deep fry them until brown. (the water can be used as the stock for the sauce). If the mixture is sticky, add corn flour to make it firm.

Heat oil in a pan and chopped ginger, garlic and green chilli and saute on high flame for 2 minutes. Now add the sauces and the stock, bring it to boil. At this stage add the vegetable balls and mix well. It can be relished at this stage as a dry manchurian. For the gravy, mix corn flour to a cup of water and add. When it starts boiling mix it well and garnish with spring onions.It goes well with fried rice or noodles.

Egg fried rice with Szechuan Chicken

2009-07-12T23:38:00.001+01:00

Preperation time: 15 min | Cooking time: 10 min

Fried rice is a prominent Chinese dish that has gone through a lot of innovations as it moved to other parts of the world. For instance, the fried rice from a chinese restaurant in India would be indianised and so forth. In this recipe I've used basmati rice instead of small grain rice or jasmine rice which they use.

Ingredients
Cooked rice-1cups
Chopped carrots-1tbsp
Chopped mixed bell peppers(capsicum)-2tbsp
Chopped spring onions-2tbsp
Chopped garlic-1tsp
Eggs-2
Soya sauce-1tsp
Oyster sauce-1/2tsp
Salt & pepper as per taste.
Oil

Method
Take a wok, add oil and on high flame, add chopped garlic and the vegetables and saute for 5 minutes. Scramble the eggs and add it to this mixture. Mix them well. Season it with salt and pepper. Now add the rice and the sauces, mix it well on a high flame until the rice is hot. Sprinkle the spring onions in the end. Serve hot because fried rice is best eaten that way.

Note: It is always better to use cold rice.

Preperation time: 10 min | Cooking time: 40 min

Szechuan Chicken Ingredients
Chicken breasts(small peices)-500gms
Ginger-garlic paste-1/2tsp
Chopped ginger-2tsp
Chopped garlic-1tsp
Chilli flakes-1tsp
Egg-1
Soya Sauce-3tbsp
Chilli sauce-1tbsp
Tomato ketchup-1tbsp
Onion-1
Tomato-1
Spring onions for garnishing
Corn flour-2tbsp
Pepper-1/2tsp
Oil
Salt to taste

Method
Take a bowl, add the ginger-garlic paste, salt & pepper powder, a tbsp of soya sauce and a egg. Mix well and marinate the chicken in this for about 3 hours. Deep fry the chicken until cooked. Keep it aside.

Heat oil in a pan, add chopped ginger, garlic and onions(thinly sliced) and saute for about 2 minutes. Add chilli flakes and chopped tomatoes, saute for 5 minutes. Now add all the sauces and cook until it is well blend. Add the fried chicken to this and mix well. At this stage you can garnish with spring onions and relish it as dry Szechuan chicken or mix a tbsp of corn flour in a cup of water and add to the chicken mixture to get a thick gravy. The consistency can be adjusted as per individual taste.

Singapore noodles

2009-06-29T23:10:00.000+01:00

Preperation time: 25 min | Cooking time: 10 min

Chinese recipes are relished in my family. I often try out chinese dishes and this is one among them. This recipe was very new to me and thought of trying my hands on it.

Ingredients
Dried rice vermicelli-250gms
Cooked shredded chicken-4tbsp
Carrot-1(cut into thin strips)
Onion-1(thin slices)
Chopped ginger-1tsp
Chopped garlic-1tsp
Mix peppers-1 small cup (thin slices)
Coriander powder-1tsp
Chilli powder-1/2tsp
Cumin powder-1/4tsp
Garam masala powder-1/4tsp
Pepper powder-1/4tsp
Soya sauce-1tbsp
Eggs(beaten)-2
Oil for cooking
Salt to taste

Method
Cook the vermicelli as per instructions and keep it aside for cooling. Heat some oil in a pan, add the chopped ginger, garlic and onion. Saute for about 2 minutes then add carrot and continue to saute for another 5 minutes under high flame. Add the shredded chicken and the mix peppers with all the masalas and cook for sometime. Make sure the vegetables are crunchy and retains its fresh colour.

Heat some oil in a pan and add the beaten eggs and scramble them. Add this to the vegetable & chicken mixture and add soya sauce. Mix them well. To this add the vermicelli and cook for about 2 minutes. Server hot

Saucy fried chicken

2009-06-29T22:28:00.002+01:00

Preperation time(marination): 30 min | Cooking time: 20 min

This is an accidental dish if you ask me :-). One evening there was some chicken left and I was bored of making the routine curry's. I decided to go for my own recipe. I used my cooking skills to bring out a tangy dry chicken dish. It was an instant success in my family.

It is a good starter and also a good accompaniment with the main course.

Ingredients
Chicken-1/2kg
Ginger-garlic paste-2tsp
Coriander powder-2tsp
Garam masala powder-1/2tsp
Chilli powder-1tsp
Soya sauce-4tbsp
Red chilli sauce(optional)-2tsp
Salt to taste
Oil-3tbsp

Method
Clean the chicken and add ginger-garlic paste, masala powders, 2tbsp of soya sauce and chilli sauce. Mix well and keep it aside for half an hour. Take a pan and add the chicken and cook until it is almost done. Now add oil and remaining soya sauce. Fry the chicken until it is brown in colour.

Note: The amount of soya sauce can be varied as per individual tastes. Any other sauces can also be added. I added some oyster sauce in the dish shown.

Chicken cutlet

2009-06-17T21:25:00.004+01:00

Preperation time: 45 min | Cooking time: 25 min

This is one of the very early recipes I have tried during my college days. During our vacation my sister and I would venture into the kitchen to cook such quick snacks especially at tea time. The cutlets were a family favourite.

Ingredients
Chicken minced-250gms
Boiled potatoes-2
Ginger-garlic paste-1tsp
Onion-1
Chilli powder-1/2tsp
Garam masala-1/4tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Coriander leaves (chopped)-1tbsp
Egg white
Breadcrumbs
Salt to taste
Oil to fry

Method
Heat a pan and add oil. Add chopped onions and saute until it is translucent. Now add ginger-garlic paste and saute for 2 minutes. Add all the powdered masalas to this and further saute for 3 minutes. Add the minced chicken, some salt and cook until it is tender. Sprinkle water if needed. The mixture should be dry. Now add the coriander leaves and mashed potatoes and mix well.
Divide the mixture into small portions and set it aside.

Shape each portions into a flat round like a disc. Dip it in the egg white and roll it over breadcrumbs (you can store these in the freezer for later use) and shallow fry in a medium flame until brown on both sides. You can also deep fry if needed. Serve hot with sauce or ketchup.

Cheese corn balls

2009-06-17T20:53:00.002+01:00

Preperation time: 30 min | Cooking time: 15 min

It is always a nagging question my kids and husband keep asking on their way back from school and office.."What is for snacks today?" I'm really tired or rather out of choice as to what to make for them. In order to keep them happy, I would promise to cook something special the coming weekends. This is one among them.

Ingredients
Boiled sweet corn kernels-75gms
Boiled potatoes-100gms
Processed cheese (grated)-100gms
White pepper powder-1/2tsp
Breadcrumbs
Roasted vermicelli (semiya)
Corn flour-1tsp
Tabasco sauce-1/2tsp (optional)
Salt to taste
Oil for frying

For the batter
Maida (refined flour)-2tbsp
Water as required

Method
Add cheese and sweet corn kernels to mashed potatoes. Now add salt, white pepper powder and corn flour, Tabasco sauce and mix thoroughly. Shape the mixture into tiny balls and set aside.

Mix maida and water to make a thick batter.

Dip the tiny balls in the batter and then roll them in the breadcrumbs. Heat the oil in a pan and deep fry the cheese balls on a medium flame. Serve hot with sauce or ketchup.

Note: You may use roasted vermicelli instead of breadcrumbs. It has very crunchy outer layer.

Rava laddoo

2009-06-14T00:10:00.003+01:00

Preperation time: 15 min | Cooking time: 25 min

My childhood memories during festival times like deepavali, pongal, ganesha chaturti etc are still very clear in my mind. We were living in a neighbourhood that was predominantly occupied by tamilians. When they celebrate their festivals we used to be a part of them. My grandmother used to make sweets for us during these times. This is one among them. I make this very often since it is one of my kids favourites.

Ingredients
Rava (semolina)-2cups
Sugar-2cups
Ghee-1/2cup
Cashew nuts
Raisins
Cardamom powder-1tsp
Milk

Method
Fry the cashews and raisins in ghee and keep it aside.
Roast the rava in the remaining ghee until it turns colour slightly. Add sugar and mix well. You can powder the sugar if the granules are too big. Now add the cardamom powder, cashew nuts and raisins and mix well. Sprinkle warm milk to this mixture, smear ghee over your palms and squeeze a handful between your fingers and palm to form small balls.

Note: You can store the laddoos for about 2 to 3 days in a cool dry place.

Chicken tikka masala

2009-06-13T23:43:00.002+01:00

Preperation time: 60 min (excl marination time) | Cooking time: 40 min

I have been hearing since my marriage about this famous restaurant in Dubai "ALLAH KAIFAK" that is well known for chicken tikka masala. My husband says that no other restaurant has ever served that comes even closer to this and his cousins & family can only agree. Its been long since I wanted to try this recipe and I took the opportunity when my brother-in-law visited us. All relished the dish and the brothers rated it as the best they have ever had after "ALLAH KAIFAK".

Ingredients
Chicken boneless(1 1/2 inch piece)-800gms
Kashmiri chilli powder-2tsp
Lemon juice-2tbsp
Salt to taste

For marinade
Ginger-garlic paste-1 1/2tbsp
Yoghurt-1/2cup
Garam masala-1tsp
Oil-2tbsp

For gravy
Onions-2
Tomatoes-2
Ginger-garlic paste-2tsp
Cumin seeds-1/2tsp
Roasted cumin powder-1/2tsp
Garam masala-1/2tsp
Kashmiri chilli powder-1tsp
Coriander powder-1 1/2tsp
Fresh cream-1/4cup
Kasoori methi(crushed)-1tbsp
Oil-3tbsp
Salt to taste

Method
Mix 1tbsp of lime juice, 1tsp chilli powder and salt. Marinate the chicken in this for about 1/2 hour. Now mix the remaining chilli powder and lime juice with the marinade ingredients. Add the chicken to this and leave it for about 4 hours in the refrigerator.

You can either grill the chicken or roast it in the oven. I have roasted it in a pre-heated oven at 220c for about 45 minutes. Take a baking tray lined with foil and place the marinated chicken and cook it covered for 20 minutes. You could use the juices as a basting agent for the later part of the baking. After that remove the cover and cook it for another 25 minutes occasionally turning over the sides. The tikka is ready when it turns slightly brown.

Gravy
Heat a pan and add oil. When it is hot add cumin seeds. Add the chopped onions when the seeds change its colour. It would be better to use a chopper for the onions. Saute the onions till they are lightly brown. Now add ginger-garlic paste and saute once again for 5 minutes. Add coriander powder, chilli powder, cumin powder, garam masala and saute well. Now add the chopped tomatoes(blanched) and saute until the oil separates. At this stage add a little water and when the gravy boils add the tikkas and cook for 10 minutes on slow flame. Add the cream and kasoori methi and cook for 5 minutes.

Note: This dish goes well with any type of Indian breads.

Idli upma

2009-06-08T23:08:00.004+01:00

Preperation time: 10 min | Cooking time: 15 min

This recipe dates back to my childhood days. It was one among the many snacks my grandmother would make for us while we were back from school. Though her dishes were not exotic, she had a class of her own. The tastes still lingers in my mouth.

Ingredients
Left over idlis-5
Onion-1
Green chillies-2
Grated coconut-3tbsp
Mustard seeds-1/2tsp
Urad dal-1/2tsp
Channa dal-1/2tsp
Curry leaves
Coriander leaves(chopped)-2tbsp
Red chilli-1
Salt to taste
Oil-3tbsp

Method
Powder the idli's with your hand and make sure there are no large lumps. Take a pan, add oil. When it is hot, add mustard seeds, urad dal, channa dal, curry leaves & red chilli. Add chopped onion & green chillies when the mustard seeds splutter. Saute this for about 2 minutes. Add the powdered idli's and mix well. Adjust the salt as required. Add the grated coconuts and chopped coriander leaves. Cook for about 5 minutes. Serve hot.

Note: You may add fried cashew nuts to enhance the taste.
This is a very good snack or breakfast.
It is better to use cold idli's rather than hot ones.

Thadian, mulaku chammandi

2009-06-03T22:19:00.004+01:00

Preperation time: 30 min (minus rice fermenting time) | Cooking time: 15 min

Thadian literally means 'fat' in malayalam. This name was probably adopted due to the thickness of the pan cake. It is typically made in the 'china chatti' (pronounced cheena chatti). This recipe is famous among a particular community in Kerala. I got to know this from my mother-in-law who got it from hers. :-)

Ingredients
Raw rice-2 cups
Urad dal-1cup
Cumin seeds-1tbsp
Grated coconut-1 cup
Salt to taste
Oil

For chammandi(chutney)
Small onions(shallots) preferred-10 OR Onions-2
Red chillies-2
Salt to taste
Coconut Oil

Method
Soak the rice and urad dal separately. Grind the rice to a smooth paste and keep it overnight to ferment. (You can even use rice flour instead). Urad dal should be ground coarsely just before preparing. (To save time you may grind the urad dal early and keep it in the refrigerator). Make the batter by mixing the ground rice and urad dal. Add cumin seeds, grated coconuts & salt into this. The batter should have a thick consistency.

This is cooked on a china chatti or aapam chatti but in case it is not available you can use dosa pan instead. Heat the pan/chatti, smear the pan with oil and pour the batter and spread it as you would for a dosa or oothappam. Pour some oil along the sides so that it is crispy. Turn it over and cook the other side. The best accompaniment for thadian is mulaku chammandi (red chilly chutney).

Mulaku chammandi
Take a pan, add 4tbsp oil and fry the onions along red chillies until the onions changes color slightly. Add salt and keep it aside. Once the mixture is cold, grind it coarsely. No water needed. Transfer to a bowl and add a teaspoon of coconut oil and mix.

As you can see I have prepared it on a dosa pan and therefore the thickness is less. This is usually cooked for breakfast.

Palak Thoran

2009-06-03T21:38:00.003+01:00

Preperation time: 30 min | Cooking time: 15 min

I love greens and I have tasted and prepared different varieties of dishes. This was something new I learnt from my mother-in-law. It is very easy to cook and goes very well with rice.

Ingredients
Palak(spinach) clean & washed-250gms
Potato-1
Onion-1
Grated coconut-3tbsp
Cumin seeds-1/2tsp
Turmeric powder-1/4tsp
Green chillies-2
Mustard seeds-1/2tsp
Red chillies-2
Garlic-1 clove(optional)
Curry leaves
Oil-2tbsp
Salt to taste

Method
Take a pan add oil. When hot add mustard seeds and once it splutters add curry leaves and red chillies. Add potatoes (small cubes), a little salt and saute for sometime. Add chopped onions and cook until potato is almost done. Now make a course paste of grated coconut, garlic, cumin seeds, turmeric & green chillies without adding water. Add the chopped palak to the potato & onion mixture along with the paste. Adjust the seasoning and cook for about 10 minutes. (At this stage you may add 1 or 2 beaten eggs and scramble along with the palak mixture depending on individuals taste and is optional)

Bhindi Jaipuri

2009-06-01T22:13:00.004+01:00

Preperation time: 15 min Cooking time: 10 min

Once my husband had been to an official lunch and there he happened to have this dish. He had all praise for it and wished to have it at home. Then my mission was to make my hubby happy by trying my hands on this north Indian delicacy. It was an instant hit in our family especially the kids since its non-spicy and crispy. This is a very good starter and also a prominent side dish to accompany with rotis or rice.

Ingredients
Bhindi(lady's finger)-250gms
Coriander powder-1/2tsp
Turmeric powder-1pinch
Chilli powder-1/2tsp
Garam masala-1/4tsp
Cumin powder-1/4tsp
Amchur powder-1/4tsp
Chat masala-1pinch
Besan(chick pea flour)-2tbsp
Salt to taste
Oil for frying

Method
Wash the bhindi and pat dry them. Cut off both the ends and slit length wise without cutting them into two. Now mix all the masalas except besan and stuff the bhindis with the mixture. Set it aside for about 30 minutes. Sprinkle basin just to coat the bhindis and deep fry them until slightly brown. Drain it on to a paper towel. Sprinkle some chat masala before serving. This is the traditional recipe.

When the bhindis are not very tender you can cut it diagonally instead of slitting it as shown in the picture.

Note: This dish would still taste good with just chilli, garam masala and coriander powder. (just in case you are short of spices)

Vada Curry (Koottu curry)

2009-06-01T21:11:00.006+01:00

Preperation time: 45 min (minus urad dal soaking time) | Cooking time: 30 min

Kerala is a small state with 14 districts and each district has its own style of cooking. Some dishes have the same names but the preparations differ.This particular dish is a speciality of Thiruvanthapuram. I learnt this recipe from my mother-in-law who is from the same place.

Ingredients
For Curry
Potatoes-2
Onions-2
Chilli powder-2tbsp
Coriander powder-1 1/2tsp
Garam masala-1/2tsp
Curry leaves
Coconut milk-1/2cup
Salt to taste
Coconut oil or Sunflower oil-2tbsp

For Vada
Urad dal-1cup
Salt to taste
Chilli powder-1/2tsp
Oil for frying

For seasoning
Mustard seeds-1/2tsp
Red chillies-3
Curry leaves
Oil-2tsp

Method
For the vada soak the urad dal for 3 to 4 hours. Drain the water completely and grind it along with salt and chilli powder. The mixture need not be very smooth. Heat oil in a vessel and drop small bulbs of the mixture. Drain the vadas on to a kitchen towel. Keep it aside.

For the curry, cut potatoes and onions to medium size cubes. Heat oil in a vessel and add some curry leaves, potatoes & onions and saute for 5 minutes. Add all the masalas and fry for about 10 minutes. Now add salt and water and let it cook. Once a thick gravy is formed add the coconut milk and bring it to boil. Add the vadas at this stage. (Important: Make sure there is enough gravy because the vadas will absorb it)

For seasoning, take a pan, add oil and once its hot add the mustard seeds. When the seeds splutter add the red chillies and curry leaves. Add this to the gravy.

Note: The amount of the coconut milk & the spices can be adjusted as per individual tastes.

Chicken masala fry

2009-05-30T23:18:00.010+01:00

Preperation time: 15 min (minus marination time) | Cooking time: 45 min

I was sitting with a dilemma of choosing what to prepare for the guests arriving in 2 days. My conversation with my husband.

Me: Can you please suggest what to make for dinner?
Husband: You have so many recipes at hand, why don't you select any one of them.
Me: Those are all new recipes and I don't want to experiment it on our guests :-). I feel I should just change a few things here and there on something simple and make it presentable.
Husband: Alright, so which one have you chosen?
Me: You know the one I prepare, a chicken masala dry dish.
Husband: Ohhhhh you always go for dry dishes. :-) Well no problem go ahead.

Ingredients
Chicken-1kg
Lemon juice-2tbsp
Big onion-1
Garlic cloves-4
Chopped ginger-1tbsp
Green chillies-4
Vinegar-1tbsp
Tomato puree-4tbsp
Coriander leaves(chopped)-3tbsp
Salt to taste
Oil-4tbsp

For the masala
Coriander seeds-4tsp
Red chillies-2
Cumin seeds-1tsp
Cinnamon-1 inch stick
Cloves-3
Cardamom-1

Method
Clean the chicken, rub it with salt and lime juice and leave it for about 20 minutes. Grind the onions, garlic, ginger & green chillies with vinegar into a smooth paste. Marinate the chicken in this paste and leave it for at least 4-6 hours in the refrigerator.
Put the chicken in a large pan and simmer in its own juices for about 30 minutes stirring occasionally. Add the masala paste and cook until a thick gravy is formed.
Add oil and fry the chicken mixture until it turns brown in colour.
Add tomato puree and cook for about 5 minutes.
Garnish it with coriander leaves and serve hot.

This goes well with rice & chapati.

Kerala parotta & chicken curry

2009-05-17T22:46:00.004+01:00

This is a favourite dish among malayalees world over. We are no exception, my hubby especially. This Indian bread is not readily available in the place we live in and the main reason for the craving. That's when my hubby suggested to try this at home. I wasn't very keen though thinking it would be difficult to make. But my hubby encouraged me to add it to the list.

Ingredients:
Plain flour-2cups
Salt to taste
Water as required
Oil (vegetable oil)

Method:
Add salt & water to the flour and make a dough as for chapatis. Add about 2 tbsp of oil and knead well. Cover it with a damp cloth and keep it aside for about an hour. Make 10 potions out of it and roll each ball on a flat oiled surface as thin as possible using a rolling pin.

Now holding both ends of the longer side make pleats until the end and roll them into a spiral ball. Keep it aside for 10 minutes.

Add oil if you feel the dough is dry. Now take the spiral ball, apply oil on top and press with your palm and then use the rolling pin to bring into a round shape. Cook it on a oiled pan until brown on both sides. Once you are through with 3-4 parottas place them on a flat surface and using your hands beat them softly (as you would clap). This is to help the layers to separate. For best results serve hot with any Kerala style meat or chicken curry.

Chicken Curry
Ingredients
Chicken-1kg
Onions-2
Potatoes-2
Chopped ginger-1 tbsp
Chopped garlic-1tbsp
Slit green chillies-2
Few curry leaves
Turmeric powder-1/2tsp
Coriander powder-2tsp
Chicken masala-1tsp
Chilli powder-1tsp
Coconut/Vegetable oil-4tbsp
Coconut milk-1 cup
Salt to taste

Method:
Cut chicken into small pieces and clean them well. Add all the powder masalas, few curry leaves, 1tbsp of coconut oil and salt to the chicken and mix them well. Leave it aside for 30 minutes. (you can use garam masala instead of chicken masala).

Take oil in a pan, add thinly sliced onions, chopped ginger, garlic and green chillies. Saute well for sometime. Add the marinated chicken and saute until the onions and chicken mix well. Now add water and cook. When the chicken is half done, add the potato cubes and continue to cook. When the chicken is done add the coconut milk, cook for about 5 minutes. In the end add a tbsp of coconut oil and fresh curry leaves. This enhances the taste of the curry.

It turned out to be very delicious and all the more not so tough to make.

Egg Biryani

2009-05-12T21:33:00.004+01:00

A big good bye to the brutal winter and a warm welcome to the serene spring. We had a long weekend and planned for lunch outside one day. All of us were thrilled to go out. We had a light breakfast to keep our tummies ready for the lunch ahead. All set to go and there my husband's business mobile started screeching. Looking at my husband's facial expressions I was sure there would be some changes in our plans. There was some critical problem at work and he was engrossed in it. Our hopes gone down the drain in just a few minutes.

The kids became gloomy and to be honest, so did I. It was short lived for me because i had to cook something quick to compensate. With the available ingredients, Egg Biryani flashed my mind.

Ingredients to cook rice
Basmati Rice-2 cups
Ginger/Garlic paste-1tsp
Garam masala powder-1/2tsp
Turmeric powder-1/4tsp
Whole garam masala (cinnamon stick, cloves, cardamon & bay leaves)-2 each
Lime juice-2tsp
Salt as per taste
Oil
Ghee-1tbsp

To cook egg gravy
Hard boiled egss-6
Ginger(chopped)-1tbsp
Garlic(chopped)-1tbsp
Green chillies(slit length wise)-2
Onions(chopped)-3
Tomatoes-3
Corriander powder-3tsp
Chilli powder-1 1/2tsp
Garam masala powder-1/2tsp
Turmeric powder-1/4tsp
Coriander & mint leaves(chopped)-2tbsp
Yoghurt-1tbsp
Salt as per taste
Oil

Methods
Eggs
Make a paste of yoghurt, 1/2tsp chilli powder and salt and rub it over the slit eggs and keep it aside for 10 minutes and shallow fry them. (slit the eggs vertically without cutting them to pieces.)

Gravy
Heat oil in a pan, add onions and fry for 5 minutes. Add chopped ginger, garlic and green chillies and saute well. Now add all the masalas and saute for 5 minutes. Add the chopped tomatoes and cook for sometime until the oil separates. Add some water and when the gravy begins to boil add the fried eggs and cook it for sometime. Garnish it with coriander and mint leaves.

Rice
Wash the rice clean and soak it for 30 minutes. Take a heavy bottom vessel, add 1tbsp ghee and 2tbsp oil, add the whole garam masalas when the oil is hot and when they splutter add 1tsp ginger/garlic paste and saute for sometime. Add the rice, fry for sometime until the rice glistens. Add 4 cups of water, salt, 1/2tsp garam masala powder, 1/4tsp turmeric powder, 1tsp lime juice and cook the rice.

Dum
Smear the heavy bottom vessel with some ghee. First add a layer of the rice and on top of it a layer of the egg curry. Sprinkle a bit of garam masala powder & 1tsp lime juice, chopped coriander & mint leaves. Layer it with rice again. Repeat the layer once again.

The secret lies here. Make sure that you press the rice well so that the flavour of the curry mixes well with the rice. Close the vessel with a tight lid or with an aluminium foil and keep it over a large pan(dosa pan) and cook on slow flame for about 30 minutes. You may add water in the pan so that it does not get over heated. This procedure is to dum the biryani.

All of us relished the delicacy and there were no complains from my family.

Note: You may garnish the final product with fried onions, cashews and kismis which I avoided to make my kids happy. :-)
You may use biryani masala instead of garam masala.
You may also adjust the masalas as per individual tastes.

Prawn Biryani

2009-05-10T23:10:00.004+01:00

We have been far away from our family for about half a year and we really miss everyone a lot. The only solace we have is to keep in touch with the friends over here. In the midst of making new friends I got introduced to someone who is the wife of my husbands very old friend. I haven't met her but had numerous phone conversations (as you know women spent more time on phone than men). This recipe is a result of one such phone call. I've never made this before but my friend had all praise for this dish. I made a few changes though.

Ingredients
Large Prawns(cleaned)-250g
Basmati rice-1cup
Whole garam masala (cinnamon stick, cloves, cardamon & bay leaves)-1 each
Onions-2
Tomatos-2
Yoghurt-1tbsp
Ginger/Garlic paste-2tsp
Corriander powder-2tsp
Chilli powder-1 1/2tsp
Garam masala powder-1/2tsp
Turmeric powder-1/2tsp
Lime juice-2tsp
Corriander & Mint leaves for garnising
Oil
Ghee-2tbsp
Salt to taste

Methods
Marination
Marinate the prawns with youghurt, 1/2tsp chilli powder, 1/4tsp turmeric powder, 1tsp ginger/garlic paste & salt. Keep it aside for 2 hours. Shallow fry these prawns for about 10 minutes.

Gravy
Heat a frying pan, add oil and saute the well chopped onions until translucent. Now add the remaining ginger/garlic paste and continue sauting for about 5 minutes. Add corriander powder, chilli powder to the mixture and saute for another 2 minutes. Finally add the chopped tomatoes and saute until the oil separates. Add 1/2 a glass of water and when the gravy begins to boil add the fried prawns and cook for about 5 minutes. You may add corriander and mint leaves at this stage if required.

Rice
Wash the rice clean and soak it for 30 minutes. Take a heavy bottom vessel, add 1tbp ghee and 1tbsp oil, add the whole garam masalas when the oil is hot and when they splutter add the rice, fry for sometime until the rice glistens. Add 2 cups of water, salt, 1/4tsp garam masala powder, 1/4tsp turmeric powder, 1tsp lime juice and cook the rice.

Dum
Smear the heavy bottom vessel with the remaining ghee. First add a layer of the rice and on top of it a layer of the prawns curry. Sprinkle a bit of garam masala powder & 1tsp lime juice, chopped corriander & mint leaves. Layer it with rice again.

The secret lies here. Make sure that you press the rice well so that the flavour of the prawns mixes well with the rice. Close the vessel with a tight lid or with an aluminium foil and keep it over a large pan(dosa pan) and cook on slow flame for about 30 minutes. You may add water in the pan so that it does not get over heated. This procedure is to dum the biryani.

Note: You may garnish the final product with fried onions, cashews and kismis which I avoided to make my kids happy. :-)
You may use biryani masala instead of garam masala.
You may also adjust the masalas as per individual tastes.

Pitta Sandwich

2009-04-28T20:18:00.002+01:00

Son returns home after a long day at school. Son sees mother waiting for him at the door step. The conversation follows...

Son: "Hello amma, whats for dinner?"

Mother: "Your favourite chicken roast."

Son: With a sad face "Oh the same chicken we had last night?"

Mother: A little surprised "But you enjoyed your meal yesterday."

Son: "Yes I like it, but can't have the same today. Please amma, make something different."

Mother thought she could have the evening off from the kitchen, but her son made her think twice. Suddenly a quick recipe stroke her mind to best use the left over roast chicken.

Shredded chicken with pitta bread

Things you need

Shredded chicken-250gms
Onion(thinly sliced)-2
Green pepper (thinly sliced)-1
Coriander leaves to garnish
Oil-4 tbps
salt as per taste

Method

Heat a pan, add oil and saute the onions till they are translucent. Add the shredded chicken and the sliced green pepper and cook for 5 minutes. Make sure that the pepper is crunchy. Season with salt and garnish with coriander.

This dish would go best with pitta bread or chappati, salad and cheese spread.

Note
(As the chicken is already spicy, no extra spices are added. In this recipe the left over tikkas, kababs, fried chicken can also be used instead of roast chicken. You may add spices depending on your tastes.)

The son comes to the table for dinner. He looks at the food and smiles and hugs mother. Thank you amma.

Though we sometimes get very frustrated cooking all day, watching the kids enjoy their meal is a great satisfaction.

Roast Chicken (Indian Style)

2009-04-26T22:15:00.003+01:00

Ingredients

Whole chicken(skinned) - 1.5 kgs

To Marinate

chilli powder-2 tbsp
coriander powder-2 tbsp
Ginger-Garlic paste-2 tbsp
garam masala-1 tsp
chicken masala-1 tbsp
turmeric powder-1 tsp
unsweetened yogurt-5 tbsp
lemon juice from 1 lemon
vegetable/sunflower oil-3 tbsp
salt to taste.

To Bake

salad potatoes
onions
green pepper
baby carrots
butter -10gms

Method
Clean the chicken & pat dry. Slit the flesh so that the spices are thoroughly spread over it. Marinate with lemon juice, salt & a tbsp of chilli pwd and leave it for an hour. Now mix the rest of the ingredients from the marinate's section and rub it all over the chicken and leave it for about 5 hrs in the fridge. (you may also leave it over night to cook the following evening, longer you marinate the taste enhances).

To Bake
Preheat the oven to 200c. Place the chicken in a baking tray. Cover it with an aluminium foil and bake it for about 30 mins. Turn the chicken over and add the left over marinade. At this stage you can add potatoes and cook again for 30 mins (covered). Add the rest of the vegetables, spread the butter & bake the chicken uncovered this time for about an hour until the color changes to dark brown (turning over once and basting with the drippings).

Accompanying dip

garlic-1 clove
boiled potato-1
mayonnaise-3 tbsp
salt if required

Dip preperation
Grind all the above ingredients to a fine paste. Add a little water to smoothen the dip as per your liking.