MAVILAS KITCHEN

Mackerel (Ayila) Fry

2011-06-07T15:30:00.004-05:00

This is a simple recipe. We like our fish fry really spicy(the color says it all :)). The spice levels can be adjusted based on taste preference.
The required ingredients for this recipe are:

Chilli pd., Pepper pd.(freshly crushed), Turmeric pd., Salt, Lemon juice

Mix all the above well to make a paste. Smear the fish pieces with the masala paste and keep aside for atleast an hour.

Shallow fry till the fish is crisp and brown on both sides. Can be enjoyed with steamed rice and dal. Surely a comfort food for all fish lovers!

Ayila Kurumulaku Curry (Mackerel or Bangda Pepper Curry)

2011-05-31T22:30:00.002-05:00

This is a very spicy and flavorful curry. It tastes great if made with king fish, pomfret or shrimp as well. Tomato and garlic enhances flavor but I did not add either of them as I didn't have any in my fridge!

INGREDIENTS:

Ayila/ Mackerel - 3
Onion - 1
Tamarind paste - 1 heaped tsp
Ginger (crushed) - 1" piece
Salt - as per taste
Curry leaves - 3 sprigs
Chilli pd. (optional) - 1 tsp
Turmeric pd. - 1/2 tsp
Coconut oil - 2 tblsp

Roast & Powder the following:

Pepper - 1 tblsp
Jeera - 3/4th tsp
Methi (uluva) seeds - 1/2 tsp
Mustard - 1/4 tsp

METHOD:

1. Clean and cut fish. Chop onion.

2. Once the pepper, jeera, methi and mustard have been roasted and powdered, add little water to it and make a paste.

3. In a claypot add fish pieces, chopped onion, tamarind paste (or pulp from a lime size ball of tamarind), salt, crushed ginger, chilli powder, turmeric powder, 1 sprig curry leaves and bring to a boil or till the fish is cooked. The fish pieces have to be immersed in water, so if required add some more water.

4. Add the pepper paste. Stir gently and cover cook for 2 minutes. Check spice level and salt. Add coconut milk and gently stir. Once the curry cools it tends to get thick, so adjust the consistency by adding more water.

5. Boil on medium to low flame for 2 to 3 minutes. Add the remaining curry leaves and drizzle coconut oil. Cover the claypot.

Avil (poha/ flattened rice) Upma

2011-05-17T10:34:00.002-05:00

This is one of the easiest recipes for breakfast. A generous amount of coconut oil and grated coconut goes into this dish. Everytime I make this, it brings back lot of fond memories of my childhood days :)

INGREDIENTS:

1. Avil (thick)- 2 cups
2. Onion - 1 (finely chopped)
3. Curry leaves - 1 sprig
4. Grated coconut - 1/2 cup
5. Ginger - 1" piece (minced)
6. Green chilli - 2 (slit)
7. Dry red chilli - 1
8. Split urad dal - 1 tsp
9. Mustard seeds - 3/4th tsp
10. Salt - as per taste
11. Oil - 6 tblsp

METHOD:

1. Gently wash and drain the avil. I soak it for 2 to 3 minutes before draining.

2. Heat oil in a kadai. Add mustard seeds. Once they start spluttering add urad dal and broken dry red chilli. Wait till the dal turns golden brown.

3. Add the minced ginger, green chillis, curry leaves and onion. Saute till the onion turns soft. Add the drained avil and salt. If it seems too dry, sprinkle some water and cover cook for a minute. Mix well and add grated coconut.

4. Enjoy it hot with sugar, banana and a hot cup of tea!

Chicken Potato Curry - with a hint of Sambal Oelek

2011-05-13T22:25:00.000-05:00

INGREDIENTS:

1. Chicken thighs - 4
2. Onion - 1 large sliced
3. Tomato Paste - 1 tsp
4. Potato (big) - 1 cubed
5. Fresh ginger garlic paste - 3/4th tblsp
6. Sambal Oelek (spicy chilli paste) - 1 tsp
7. Coriander Pd - 1 heaped tblsp
8. Chilli Pd - 1 tsp
9. Jeera Pd - 1/4 tsp
10. Garam Masala Pd - 1 tsp
11. Salt - as reqd
12. Oil + Ghee - 4 to 5 tblsp
13. Cilantro - for garnish

METHOD:

1. Cut the chicken and marinate with little ginger garlic paste, chilli pd and salt (can be done the previous night).

2. Heat oil and ghee in a pressure cooker. Saute the sliced onion till soft. Add ginger garlic paste.

3. Add all the masala powders, after setting the burner to low. Give a quick mix and add the tomato paste, potato cubes, salt and sambal paste. Mix well.

4. After 2 to 3 minutes raise the heat to medium and add the marinated chicken pieces. Combine everything and pour 1 cup of warm/ hot water. Mix well and pressure cook - 2 whistles.

5. Finally, add chopped cilantro. Serve hot with steamed basmati rice or rotis!

Berry Delicious - Strawberry Smoothie

2011-05-10T16:37:00.006-05:00

Perfect way to beat a hot day!!

INGREDIENTS:

1. Strawberries - 6 to 8 large
2. Vanilla Ice-cream - 2 big scoops
3. Milk (whole or 2 percent) - 1 cup
4. Ice cubes - a few

MOTHOD:

1. Blend strawberries, ice cubes and milk.

2. Add the ice cream and whip for not more than 3 seconds, so the smoothie retains a thick consistency.

Just like any other recipe, there are so many ways to make a smootie! To make the above kid friendly, can add a variety of fruits.
For those who are watching their diet, stick to low fat milk and instead of ice cream add yogurt.

Easy Breezy Tomato Rice

2011-05-05T14:48:00.000-05:00

INGREDIENTS:

1. Rice – 2 cups
2. Tomato – 3
3. Onion – 1
4. Ginger Garlic paste – ½ tsp
5. Cilantro – a handful
6. Mint Leaves – 2 sprigs
7. Chilli Pd – 1 tsp
8. Turmeric Pd – ¼ tsp
9. Garam Masala Pd – ½ tsp
10. Chilli garlic sauce – 1 tblsp
11. Salt – as reqd
12. Oil or Ghee – 3 to 4 tblsp
13. Water – 4.5 cups

METHOD:

1. Finely chop onion and tomatoes. Rough chop cilantro and mint leaves. Wash and soak rice.

2. In a pressure cooker heat oil/ ghee. Add the onion and sauté till soft. Once soft, add GG paste.

3. Add chilli pd, turmeric pd and garam masala along with mint, cilantro and chopped tomatoes. Mix well.

4. Now in goes the rice and chilli garlic sauce. Sauté this for 2 to 3 minutes. Add salt and water.

5. Pressure cook for 2 whistles. Enjoy hot with pappad and plain yogurt!

Milk Chocolate Brownies

2011-05-04T15:59:00.005-05:00

Everytime I make this, I miss my darling nephew. This one is for you baby...

How I made the brownies:
Dunk the entire box of brownie mix (I used Pillsbury) into a large mixing bowl. Add the required amount of oil, water and eggs. For the gooey effect, I threw in 2 tblsp of chocolate chips!! Follow the baking instructions from the box.

Once cool (which requires LOT of patience:)), serve with scoops of your favorite ice cream.

Mango Pie

2011-04-07T17:59:00.007-05:00

Ingredients:

1. Mango Pulp (alphonso) - 1 can

2. Cream Cheese (room temp) - 8 oz

3. Coolwhip - 8 oz container

4. Sugar - 1/2 cup

5. Gelatin - 3 pkts

6. Pie Crust - 1

7. Warm Water - 1/2 cup

Method:

1. Dissolve gelatin in warm water.

2. In a large mixing bowl pour the mango pulp, add softened cream cheese and coolwhip. Mix.

3. Add in the sugar and gelatin mixture. Mix well with a spatula or for better texture use hand blender.

4. Pour the above into the pie crust. Refrigerate for 4 hours.

5. Serve with a scoop of ice cream or whipped cream. Enjoy!! :)

CHILLI CHICKEN

2008-11-07T14:09:00.003-06:00

Shrimp in spicy coconut sauce

2008-11-01T11:33:00.010-05:00

This dish was made within a few minutes time. Result of a sudden craving for shrimp :). I was in no mood to go through any typical recipe, so made it my own way. Well, I don't mean to brag but the end product was totally YUMMMMMM. So, here goes:

Clean and devein shrimp.

Make a paste using salt, chilli pd., turmeric pd., ginger garlic paste (very little), powder pd. and a few curry leaves. Add shrimp and marinate for a few minutes. (this is optional, depending on how hungry you are! ;))

In a food processor, blend (coarse) the following: few shallots, ginger, green chillis, curry leaves, a pinch jeera and 2 tblsps grated coconut.
Heat oil in a pan (coconut oil adds to taste). Add mustard and then the coconut mixture. Saute till the raw smell is gone and add the shrimp. Saute for 3 minutes on low flame. Move it aside.

Either in the same pan or fresh one, pour a little oil and saute sliced shallots. When they turn soft pour about 1/2 cup coconut milk (thick). When it starts bubbling add the shrimp and bring to a boil for not more than 3 to 4 minutes. Do not keep it for too long as the shrimp might turn hard (depending on the size of the shrimp cooking time may vary). Adjust the consistency.

Enjoy with a steaming plate of white rice :).

Fall Foliage

2008-10-21T22:24:00.007-05:00

KADALA CURRY

2008-03-04T12:42:00.002-06:00

INGREDIENTS:

Black channa/ kadala - 2 handfuls
Onion - 1 sliced
Ginger 1" piece - chopped fine
Green chillis (slit) - 3
Curry leaves - a few
Coriander powder - 1 tbslp
Turmeric powder - 1/4 tsp
Salt - to taste
Fennel seeds - 1/2 tsp (lightly crushed)
Meat masala/ chicken masala - 1 tsp (optional)
Oil - 3 to 4 tblsp
Mustard - 1/2 tsp
Coconut milk - 1 cup

METHOD:

Soak black channa overnight. Pressure cook with a pinch of salt.

Heat oil and add mustard. When it crackles add onion, green chillis, ginger and curry leaves. Saute till the onion turns soft.

Add crushed fennel seeds, coriander pd., turmeric pd., and saute for a minute. At this point if desired, add the meat masala. Pour the cooked channa alongwith the water used for cooking the same. Add salt and bring to a boil.

Pour the coconut milk and adjust the consistency. Boil for a minute or two. Remove from stove and garnish with some curry leaves.

Minty Dal & Cabbage Thoran

2008-02-26T09:29:00.011-06:00

Same question every morning...what do I cook today? Well, I wanted to cook something fast. Problem: I wanted a quick but a different recipe. Nothing can be faster than making dal and then I opened the fridge and was so glad to see fresh mint leaves. So, I put a few ingredients together and came with something new. The end result was definitely good. So here's how I made it...

MINTY DAL

Ingredients:

1. Tur dal - 1 cup

2. Mint leaves - 10

3. Green chillis -2

4. Curry leaves - a few

5. Garlic clove - 1 (small)

For seasoning:

1. Oil/ Ghee - 2 tblsp

2. Mustard - 1/2 tsp

3. Jeera - 1/2 tsp

4. Hing - a pinch

5. Turmeric powder - 1/4 tsp

Method:

Make a paste out of mint leaves and green chilli. Set aside.
Pressure cook dal with a pinch of turmeric powder and a few drops of oil/ ghee.
In a kadai or pan heat the oil. Add mustard, jeera, hing, curry leaves and turmeric powder. Pour the cooked dal and mint paste. Add salt. If required add some water to adjust the consistency. Mix well and boil for 3 to 4 minutes.
Serve hot with rice and pickle.
*******************************************
CABBAGE THORAN

Ingredients:

Shredded cabbage - 1/2
Onion - diced
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaves - a few
Oil - 4 tblsp
Salt - as reqd
Grated coconut - 1 tblsp

Method:
Heat oil in a kadai. Add mustard seeds, jeera, curry leaves. When it splutters add the diced onion, shredded cabbage, salt and turmeric powder. Saute for 4 minutes on medium high, as cabbage cooks fast or else it turns mushy. Add the grated coconut and mix well. Remove into a serving dish.

Brinjal Rice

2008-02-19T11:03:00.007-06:00

Ingredients:

Rice - 2 cups
Brinjals (small) - 8
Onion - 1
Capsicum (optional) - 1/2 cup
Mustard - 1 tsp
Jeera - a pinch
Turmeric powder - 1/4 tsp
Hing - a pinch
Curry leaves - 1 sprig
Coriander leaves chopped- a handful
Grated Coconut - 3 tblsp
Salt - as per taste
Ghee/ oil - 4 to 5 tblsp

Dry roast & powder:

Coriander seeds - 1 tblsp
Urad dal - 1 tblsp
Dry Red chillis - 4
Cumin - 1 1/2 tsp
Methi seeds - 1/2 tsp
Cinnamon - a small piece
Cloves - 4

Method:

1. Cook rice and keep aside to cool. Add few drops of oil during the cooking process to avoid lumps.

2. Slice brinjals and onion lengthwise. Immerse the brinjal slices in a bowl of salted water for a few minutes. This is done so they don't turn brown and it also helps in removing bitterness. Dice capsicum.

3. Heat oil in a kadai. Add mustard, jeera, hing. When they splutter add the sliced onions, curry leaves and capsicum. Saute for a minute and then add the sliced brinjals, turmeric powder and salt. Saute till the brinjals are well cooked. Add the powdered spices and mix well.

4. Add the cooked rice, coconut and coriander leaves. Mix thoroughly.

***The amount of spices can be increased according to personal preference. Also, if you like it tangy add few drops of lemon juice while adding coconut.

HAPPY VALENTINE'S DAY

2008-02-14T14:00:00.002-06:00

HAPPY VALENTINE'S DAY TO ALL MY VISITORS :)

Potato-Onion Pakoda

2008-02-08T13:44:00.000-06:00

Ingredients:

1. Besan (gram flour) - 2 cups

2. Onion (big) - 1 thinly sliced

3. Potato - 1 (cut into small cubes)

4. Salt - as per taste

5. Chilli powder - 3/4th Tblsp

6. Hing - a pinch

7. Coriander leaves - a handful (finely chopped)

8. Water - to make batter.

9. Oil for frying

Method:

1. Mix all the above ingredients except oil.

2. Heat oil in a kadai for deep frying. Pour spoonfuls of the batter. Fry till golden brown on medium low flame. Serve with tomato chilli sauce.

3. Tastes better with a cup of tea :).

Fruity Curd Rice

2008-01-23T19:25:00.000-06:00

Ingredients:

Rice - 1 cup
Yogurt - 4 cups
Coriander leaves - for garnish

For Seasoning:

Oil - 2 tblsp
Mustard seeds - 1/2 tsp
Dry Red chilly - 2
Cumin seeds - 1/2 tsp
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Hing - a pinch

To Mix in the yogurt:

Milk - 1/2 cup
Grated ginger - 1/2 tsp
Crushed green chillis - 2nos.
Salt - as required

Fruits required:

Seedless grapes
Pineapple

Method:

Cook rice and keep aside to cool.

Heat oil. Add the ingredients required for seasoning. When the dals turn golden, pour the mixture over rice. Mix well.

Combine the yogurt and rice. Just before serving, add the chopped fruits and garnish with coriander leaves.

Brinjal Cabbage Masala

2008-01-22T20:28:00.000-06:00

Ingredients:

Brinjal - 4
Onion - diced (1 cup)
Cabbage chopped - 1 cup
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - as per taste
Garam masala pd. - 3/4th tsp
Jeera - a pinch
Oil - 3 to 4 tblsp
Cilantro - for garnish

Method:

Heat oil in a kadai. Add mustard. When they splutter add jeera, diced onion, chopped cabbage and lengthwise sliced brinjals. Add all the spices and salt. Mix well and cover cook on low flame for 15-20 minutes occasionally sauteing them. Move the dish to a platter and garnish with finely chopped cilantro.

***If you want the dish to be mushy add 3/4 cup of water. You can also add lime juice or tamarind based on preference.

let it snow..let it snow..let it snow :)

2007-12-05T11:58:00.000-06:00

Mathi (sardine) Fry

2007-12-01T21:50:00.000-06:00

Friday Meal

2007-11-30T15:32:00.000-06:00

There's something about eating food out of a steel plate. Makes me feel closer to home and very saitisfied at the end of every meal :).

Left-right: Spinach curry, buttermilk, carrot mezhukupuratti, pappad, curd chillis, rice and pickle.

This is what I call fingerlicking comfort food!!!

Lemon Rice

2007-11-28T22:55:00.000-06:00

Ingredients:
1. Rice - 2 cups
2. Onion - 1 (chopped into cubes)
3. Green chillis - 4 nos.
4. Mustard seeds - 1/2 tsp
5. Jeera - 1/4 tsp
6. Hing - a pinch
7. Peanuts - a handful
8. Cashewnuts - 7 to 8
9. Turmeric Pd. - 1/4 tsp
10. Juice extracted from 1 lemon
11. Curry leaves - 1 sprig
12. Chana dal - 1 tsp
13. Oil - 3 to 4 tbsp
14. Salt - as per taste
15. Coriander leaves - a handful for garnish

Method:

1. Cook rice and keep aside to cool.

2. Heat oil. Fry the peanuts and cashews. Keep aside.

3. In the same oil add mustard. When it splutters add chana dal, jeera, chopped onion, green chillis, curry leaves, turmeric pd., salt and hing. Saute till the onion turns a little soft. Add the fried peanuts and cashews.

4. Pour the above mixture into the rice. Add lemon juice and coriander leaves and mix well. Adjust salt.

5. Enjoy this dish with papad and pickle.

In my kitchen today...

2007-11-27T09:51:00.000-06:00

Kappayum, Meenum, Kuthari chorum...yum yum yum

A very satisfying meal

IDLI - weekend breakfast

2007-11-04T12:46:00.000-06:00

Vellarika Pulinkari

2007-10-11T22:43:00.000-05:00

Pulinkari is made in different styles with different vegetables. I however religiously stick to my mother's recipe. Lots of memories tag along with this dish. I started my journey into the world of cooking with "pulinkari". To my luck it turned out good :). It's a very simple recipe. Here goes...

Ingredients:
1. Vellarika - 1
2. Chilli Pd. - 1 tblsp
3. Turmeric Pd. - 1/2 tsp
4. Salt - as reqd
5. Tamarind pulp - 1 cup extracted from lemon sized ball
6. Curry leaves - 1 sprig
7. Methi seeds - a pinch (apprx 8)
8. Mustard seeds - 1 tsp
9. Dry red chillis - 2 (broken)

For the coconut paste:
1. Grated coconut - 1.5 cups
2. Jeera - 1 tsp

Method:

1. Remove skin, deseed and make 1" cubes of vellarika. Pressure cook adding chilli pd., turmeric pd., salt and just enough water to submerge the pieces.

2. Make a paste out of coconut and jeera by adding some water. The paste need not be very smooth.

3. Once the pressure is off, add the tamarind pulp. A shortcut method would be to use tamarind paste (about 1.5 teaspoons). Add enough water and boil for 3-4 minutes.

4. Add the coconut paste. Adjust the consistency and salt. Let it boil for about 4-5 minutes.

5. Heat oil in a kadai. Add mustard seeds, methi seeds, red chillis and curry leaves. After it splutters, add to the curry.

Everytime I make pulinkari I eat it with rice and yogurt and also crush a fresh green chilli...tastes really good.

Ulli Theeyal

2007-10-10T14:01:00.000-05:00

I tasted this wonderful dish after my wedding. I am from kannur and "theeyal" is not so famous in north kerala. The first time my mother-in-law made this for me I instantly loved it. I am a big fan of rice...so anything with rice makes me happy :). Anyways, here is the way I make theeyal.

Ingredients:

1. Baby onions/ Shallots - about 15-20 nos.

2. Grated coconut - 3/4th cup

3. Coriander seeds - 2 tblsp

4. Chilli powder - 2 tsp
5. Turmeric pd. - 1/2 tsp

6. Methi seeds - 1/4 tsp

7. Mustard seeds - 1/4 tsp
8. Jeera - a pinch

9. Tamarind pulp - extracted out of a lime sized ball

10. Curry leaves - 2 sprigs

11. Salt - as per taste

12. Oil - 4 to 5 tbsp OR as reqd

(coconut oil is best for this dish)

Method:

1. If using fresh shallots peel the skin and keep aside. You can either cut them into halves or cook them whole.

2. Heat a teaspoon of oil. Add methi seeds and coriander seeds. When they turn light brown add the coconut and a few curry leaves. When the coconut turns golden brown add chilli powder and turmeric powder. Mix well and put the heat off . When this mixture cools down make a smooth paste by adding water.

3. In a kadai heat oil and add mustard seeds, jeera, shallots and a sprig of curry leaves. You can add a pinch of salt to it. Saute for 2 to 3 minutes. Pour the tamarind pulp and cover cook stirring occasionally.

4. After the shallots have been cooked in the tamarind pulp (takes about 4 minutes on medium flame), add the ground paste. Adjust the consistency by adding more water. The curry shouldn't be too watery. Add salt and stir. Boil for a few minutes. Add the remaining curry leaves and remove from heat.

Aviyal

2007-10-04T18:34:00.000-05:00

Ingredients:

1. Vegetables (drumstick, carrots, white pumpkin, raw plaintain, yam, cucumber (vellarika), snakegourd) - all to cut to 1 1/2 inch length

2. Shallots (crushed) - 2 to3

3. Curds - 1/2 cup

4. Turmeric Powder - 1/4 tsp

5. Curry leaves - 2 sprigs

6. Salt - as per taste

7. Water - enough to cook the veggies

8. Coconut oil - 2 tbsp

For coconut paste :

1. Grated coconut - 1 cup

2. Green chillis - 4

3. Jeera - a pinch

Method:

1. In a vessel take the vegetables, crushed shallots, water (do not add too much water as the vegetables might turn too soft), salt, 1 sprig of curry leaves and turmeric powder. Cover cook till the vegetables are tender.

2. Add the coconut paste ( should be coarse). Mix well gently. Cook till the water evaporates.

3. Reduce heat and add curd. Mix. After a minute or two drizzle coconut oil and add curry leaves. Remove from heat and cover the vessel so that the aroma does not escape.

Enjoy aviyal with hot rice and pappadum :).

Weekend getaway...

2007-10-01T09:17:00.000-05:00

Duluth - Minnesota

Gobi Masala

2007-09-17T11:05:00.000-05:00

Ingredients:

1. Cauliflower - 1
2. Onion - 1
3. Tomato - 2 nos.
4. Ginger garlic paste - 3/4th of a teaspoon
5. Coriander powder - 2 tbsp
6. Chilli powder - 1 tbsp
7. Turmeric powder - 1/2 tsp
8. Yogurt - 1 cup
9. Garam masala pd. - 1/2 tbsp
10. Kasoori methi - 1 tsp (lightly crushed)
11. Jeera - a pinch
12. Oil - 4 tbsp
13. Water - according to preferred consistency
14. Salt - as required
15. Coriander leaves - for garnish

Method:

1. Cut the cauliflower, chop onion and tomatoes and keep aside.

2. Heat oil in a kadai. Add jeera. When it splutters add chopped onion an saute for 2 to 3 minutes or till soft. Add the ginger garlic paste and saute for another minute.

3. Now add the chopped tomatoes along with coriander, chilli and turmeric powder. Saute well till the raw smell is gone and the tomatoes are mushy. Now add yogurt and salt and mix well.

4. Put the florets into the masala and mix such that the florets are well coated with the masala. Add the required amount of water. Check if the spice level and salt content is ok. Add kasoori methi, garam masala powder and cover cook on medium low heat for about 8 minutes.

5. Garnish with coriander leaves.

*** For a rich taste add some cream or cashew paste.

Banana Bread

2007-09-12T19:50:00.000-05:00

This is my entry to JFI. This month's JFI is being hosted by Mandira of Ahaar.

Ingredients:

1. All purpose Flour - 1 1/2 cups

2. Ripe bananas - 2

3. Butter (melted) - 1/2 cup

4. Salt - a pinch

5. Baking Soda - 1 tsp

6. Cinnamon pd. - 1/2 tsp

7. Brown sugar - 3/4th cup

8. Eggs - 2

9. Nuts of your choice - a handful

Method:

1. Preheat oven to 350° F. Grease the loaf pan.

2. In a bowl combine all the dry ingredients. In a large bowl mash bananas with a fork. Add butter, brown sugar and eggs. After mixing them well add the flour mixture and mix well with a wooden spoon. The batter will be a little lumpy because of the bananas.

3. Pour the batter into the greased loaf pan. Sprinkle the nuts (I've used slivered almonds and finely chopped walnuts) and bake for 1 hour.

4. Cool the bread and make slices. Enjoy as is or by spreading butter.

Vegetable Puffs

2007-09-11T15:34:00.000-05:00

INGREDIENTS:

1. Pepperidge farm pastry sheets
2. Potatoes - 2 (boiled and mashed)
3. Onion - 1 finely chopped

4. Green peas - a cup

5. Cumin powder - 1 tsp

6. Chilli powder - 1 tsp

7. Garam masala powder - 1/2 tsp

8. Ginger - 1/2" piece grated

9. Salt - as per taste

10. Coriander leaves - about 2 tbsp chopped

11. Egg wash (1 egg beaten alongwith a tablespoon of water)

12. Oil - 3 tbsp

13. Coriander chutney (thick) - for spreading on the pastry sheet (optional)

METHOD:

1. Heat oil in a pan. Add the chopped onion and grated ginger. Saute till the onion is soft. Add the potatoes, green peas and all the spice powders and salt. Add the coriander leaves, mix well and remove from heat.

2. Preheat oven to 350 deg F. Spread out the thawed pastry sheets. Cut each sheet into 6 pieces. Spread the coriander chutney. Put a tablespoon of the potato mixture on one side. Fold over and press with a fork (this seals the sides and also gives a good look).

3. Brush the egg wash on top of each puff. Lay out each piece on a baking sheet. Bake for 25 minutes.

4. Enjoy while the puffs are hot with a cup of tea or any other drink of your choice... :)

Gobi Manchurian

2007-09-07T11:40:00.000-05:00

Ingredients:

1. Cauliflower - 1 no

2. All purpose flour (Maida) – 2 cups

3. Corn Flour – ½ cup

4. Salt – As reqd

5. Ginger - 1" piece (finely chopped)

6. Garlic pods - 3 nos (finely chopped)
7. Green chillies - 5 nos (slit or chopped)
8. Onion (big) – 1 (cut into big cubes)
9. Capsicum (green/red/yellow) – 1 cup (cut same size as onion)
10. Ajinomoto (Sodium Glutamate) – A pinch
11. Spring onion – A small bunch (chopped)
12. Coriander leaves (chopped) – 1 cup Oil for deep frying
13. Soy sauce – ¼ cup
14. Chilli sauce – 4 - 5 tbsp
15. Ketchup – As reqd (optional)

Method:

1) Mix together maida, corn flour, salt, a few drops of soy sauce and water to form a batter.
(If you want the dish to be colorful, you can add a pinch of red color in the batter). The batter should not be too thick.

2) Dip the cauliflower pieces in the batter and deep fry till golden brown.

3) Heat up 5 tbsp of oil in the same pan used for frying the cauliflower.

4) Add ginger, green chillies, garlic, ajinomoto, capsicum, spring onion and onion and stir. (See to it that the onion and capsicum are not too soft, they have to be crunchy while eating).

5) Add the sauces and stir for a minute.

6) Add the fried cauliflower pieces.

7) Mix well without breaking the pieces.

8) Add more of the sauces, if required.

9) Garnish with coriander leaves.

:- Soy sauce is salty. See that you don’t add too much salt in the batter.

Poori Bhaji

2007-09-03T22:30:00.000-05:00

Sunday brunch - hot pooris with bhaji and of course a hot cup of "chai".

POORI

Ingredients:

Wheat flour - 2 cups
Water - enough to knead the dough (I use some warm milk too)
Salt - a pinch
Oil - 1/2 tsp (for the dough)
Oil - to deep fry the pooris

Method:

1. Mix all the ingredients from 1 to 4. Knead well to form a smooth dough. Add 1/2 tsp oil and knead again. Cover with a wet kitchen towel and keep aside for 15 minutes.

2. Divide the dough into small balls. Flatten them with a rolling pin.

3. Heat oil for deep frying in a kadai. Fry the pooris one by one and drain them on a paper towel.

4. Serve hot with bhaji.

BHAJI

Ingredients:

Potatoes (boiled, peeled and mashed) - 2 big
Onion sliced - 1
Curry leaves - 1 sprig
Green chillis slit - 3 nos.
Ginger - 1/2" piece crushed
Mustard - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - as per taste
Oil - 2 to 3 tbsp
Water - 1.5 cups

Method:

1. Heat oil in a pan or kadai. Add mustard seeds. When they crackle add the sliced onion, green chillis, crushed ginger and curry leaves.

2. When the onion turns light brown add the turmeric powder, potatoes and salt. Stir fry for 3 minutes.

3. Add water and boil for 3 to 5 minutes on medium low flame. Enjoy with hot pooris.

Veloori Fry

2007-08-17T22:32:00.000-05:00

Ingredients:

1. Veloori (white sardines) - 1 lb

2. Chilli Powder - 4 heaped tbsp

3. Turmeric powder - 3/4th tsp

4. Crushed pepper (fresh) - 1 tbsp

5. Lemon juice - 2 tbsp

6. Water - enough to make a paste of the above

7. Oil (for authentic taste use coconut oil)

8. Curry leaves - a few

Method:

1. Clean veloori and keep aside.

2. In a bowl take all the ingredients from 2 to 6 and make a smooth paste. Should not be too runny.

3. Coat the veloori with the masala paste and refrigerate for an hour or as desired.

4. Heat enough oil in a kadai for frying. Fry each side depending upon how crispy you want it to be. If its too crispy it can be eaten as is, without bothering about the bones.

5. Enjoy with steamed rice and buttermilk curry (kachiya moru) or curd rice.

Recipe uploaded

2007-08-16T13:17:00.000-05:00

Hi friends, I've uploaded the recipe for egg biryani. Check it out. Sorry for having kept you all waiting for this long. The list of ingredients seems big but the process is very easy...do try it out!

Beans Fry

2007-07-17T09:44:00.000-05:00

Ingredients:

1. Beans - 1 lb

2. Onion - 1

3. Mustard - 1/4 tsp

4. Jeera - a pinch

5. Urad Dal - 1/4 tsp

6. Asafoetida (hing) - a pinch

7. Garlic (crushed) - 1 clove

8. Salt - as required

9. Lemon juice - a few drops

10. Grated coconut - 1 tbsp

11. Oil - 4 tbsp

Method:

1. Clean and cut beans. Chop onion.
2. Put the beans in a microwavable dish, sprinkle some water, add salt and give a quick mix. Cover cook for 3 minutes in the microwave (should not be too soft).
3. Heat oil in a kadai. Add ingredients 3 to 7. When the mustard splutters and the garlic turns light brown, add the chopped onion and beans. Saute for 5 minutes on medium flame occasionally. Check if it needs more salt and turn the stove off.
4. Transfer to a serving platter. Sprinkle coconut and lemon juice just before serving.

Fried Eggplant

2007-07-13T12:11:00.000-05:00

Ingredients:

Eggplant - 1 big

Buttermilk - 1 cup

Breadcrumbs (lemon pepper flavour) - 1 cup

Self rising flour - 2 tbsp

Salt - 1 tsp

Chilli powder - 1/2 tsp

Oil - for frying

Method:

1. Wash the eggplant and make thin round slices. Sprinkle salt and chilli powder and marinate in buttermilk for 30 minutes.

2. Mix the breadcrumbs, flour and a pinch of salt.

3. Dip the eggplant slices in the breadcrumb mixture till both the sides are well coated.

4. Heat oil in a cast iron pan (an inch will do). Fry for about 3 minutes on medium low flame.

***For an Italian twist, add some dried basil and oregano in the breadcrumbs.

Egg Biryani

2007-06-14T10:27:00.000-05:00

FINALLY...:)

Ingredients:
1. Basmati Rice - 4 cups
2. Eggs - 6

3. Onion - 1 big
4. Green Chillis - 4
5. Mint leaves -a handful
6. Coriander leaves - a handful
7. Tomatoes - 3
8. Jeera - 1/2 tsp
9. Ginger garlic paste - 1 tsp
10. Cinnammon - 1" pc
11. Cloves - 4
12. Cardamom - 2
13. Coriander Pd. - 1 tbsp
14. Chilli Pd. - 2 tsp
15. Turmeric pd. - 1/2 tsp
16. Yogurt - 4 heaped tbsp
17. bayleaf - 2
18. Ghee - 3 tbsp
19. Oil - as reqd
20. Sliced onion - fried for garnish
21. Raisins - for garnish

22. Salt - as per taste

23. Water 7.5 cups

Method:
1. Wash and soak rice for 15 minutes. Chop onion lengthwise. Make a coarse paste out of green chillis, mint leaves, coriander leaves and tomatoes. Scramble 3 eggs and keep aside. Boil 3 eggs.

2. In a cooker or kadai heat 3 tbsp of ghee. Add jeera. Once they crackle add the rice and saute gently till they are a little crisp. Keep aside.

3. In a cooker heat oil. Add bayleaf, cinnammon, cardamom and cloves. Add chopped onion and saute till they are soft. Add ginger garlic paste. Pour the ground paste. Add coriander pd., chilli pd., some salt and turmeric pd. Saute for 3 minutes. Add yogurt and mix well.

4. When the above mixture starts bubbling add the scrambled eggs and fried rice. Mix well. For added taste you can add 1 tbsp of chicken biryani masala. Add water and remaining salt. Pressure cook - 2 whistles.

5. Move it to a serving bowl/ platter and granish with boiled and halved eggs, fried onions and raisins.

6. Enjoy while it's hot with raita.

Chicken Manchurian

2007-06-11T15:05:00.000-05:00

Ingredients:
1. Chicken (boneless pieces) - 1 lb
2. Corn Flour – 4 heaped tbsp
3. One egg white (optional)
4. Salt – As reqd
5. Ginger - 1.5" piece (finely chopped)
6. Garlic - 5 cloves (finely chopped)
7. Green chillies or jalapeno - 4 nos (slit or chopped)
8. Onion(big) – 1 (cut into big cubes)
9. Capsicum (green/red/yellow) – 1 cup (cut same size as onion)
10. Ajinomoto(Sodium Glutamate) – A pinch (optional)
11. Coriander leaves(chopped) – a handful for garnish
12. Oil - for deep frying
13. Soy sauce – 1/2 cup
14. Chilli sauce – 6 tbsp

Method:

1. Cut the chicken into bite size pieces. Marinate with corn flour, egg white, 3 tbsp soy sauce and salt. Soy sauce is salty, so a little salt will do.

2. Heat oil in a kadai. Deep fry the chicken pieces till golden brown. Do not overcrowd, or else you'll end up with steamed and not fried chicken pieces!

3. Once all the pieces are deep fried, move the oil into another bowl, retaining upto 5 tbsp of oil in the same pan.

4. While the oil is still hot, add ginger, green chillies/ jalapeno, garlic, ajinomoto, capsicum and onion. Saute for a few minutes. See to it that the onion and capsicum are not too soft, so that they are crunchy while eating.

5. Add the sauces and stir for a minute. Add the fried chicken pieces. Mix well without breaking the pieces.

6. Add more of the sauces, if required. Garnish with coriander leaves.

* For added taste you can add chopped spring onion while sauteing the onion and other ingredients.

Paneer Capsicum Masala

2007-06-07T13:57:00.000-05:00

Ingredients:
1. Paneer - 1 lb
2. Onion - 1
3. Ginger Garlic paste - 3/4th tsp
4. Tomato puree - 1 cup
5. Tomato Paste - 2 tbsp
6. Capsicum(red+green) - 1 cup
7. Chilli Powder - 1 tbsp
8. Turmeric Powder - 1/2 tsp
9. Coriander Powder - 3/4th tbsp
10. Cloves - 4 nos.
11. Cinnammon - 1/2"
12. Garam masala powder - 1 tsp
13. Fresh Cream - 3 tbsp
14. Kasoori Methi - a pinch
15. Coriander leaves - for garnish
16. Oil - 6 tbsp

Method:
1. Grill or fry paneer cubes. Chop capsicum the same size as the paneer.

2. Make a paste out of onion, chilli powder, turmeric powder, coriander powder, cloves and cinnammon by adding a little water.

3. In a pan saute the chopped capsicum in a tbsp of oil.

4. Heat oil (for better taste use butter instead of oil) in a kadai. Add the ground paste, ginger garlic paste and keep stirring till the raw smell of onion is gone and the paste is thick. This process takes about 10 to 15 minutes. Add the tomato puree, tomato paste and sauteed capsicum. Cook for 3 minutes.

5. Add paneer and stir well. If the consistency is too thick add half cup of water. Add salt, garam masala powder and bring to a boil.

6. Now add the cream and cook for 2 minutes on low flame. Crush kasoori methi in the palm and drop into the dish. Turn the stove off. Garnish with coriander leaves and cream.

Sauteed Red Chard

2007-05-30T10:52:00.000-05:00

Ingredients:

1. Red Chard - 1 bunch

2. Onion - 1 (medium sized)

3. Garlic (smashed ) - 2 cloves

4. Turmeric powder - 1/2 tsp

5. Green Chillis - 3 slit lengthwise

6. Salt - as per taste

7. Mustard seeds - 1/2 tsp

8. Grated coconut - 2 tbsp

9. Olive oil - 2 tbsp

Method:

1. Wash the red chard under cold running water and chop. Cut the onion into tiny cubes.

2. Heat olive oil in a pan. Add the mustard seeds. When it splutters add the chopped onion, smashed garlic and green chillis. When the garlic turns light brown and the onions are soft add the chopped red chard, turmeric powder and salt. Saute well.

3. Cover cook till all the water has absorbed. Add the grated coconut, mix well and turn the stove off.

* Do not add any water to this dish.

* Goes well with curd rice and sambar rice.

Potato Fry (Thoran)

2007-05-24T22:23:00.000-05:00

Ingredients:
1. Potatoes – 3

2. Chilli powder – 1 tsp

3. Turmeric Powder – ¼ tsp

4. Grated coconut – 4 tbsp

5. Green chillis – 2

6. Garlic – 1 big clove

7. Salt – as required

8. Mustard seeds – a pinch

Method:

1. Peel and cut potatoes into small cubes and put them in cold water for a few minutes. Crush the coconut, garlic and green chillis (can either use a coffee grinder or a small blender jar).

2. Heat oil in a non-stick kadai. When hot put the mustard seeds. When they crackle, drain and add the potato cubes. Add salt, chilli powder and turmeric powder. Stir well.

3. Cook the potatoes till they are a little crisp, stir occasionally. Add the coconut mixture and mix well. Cover and turn the stove off. The dish is ready.

*Goes well with curd rice. Can also be had as a side dish with sambar rice or dal.

Pepper Chicken

2007-05-24T09:46:00.000-05:00

Ingredients:

1. Chicken (thighs with bone) – 5 pieces
2. Onion – 1
3. Garlic – 3 (in case of small cloves use 5)
4. Chilli powder – 1/2 tbsp
5. Coriander powder – ½ tbsp
6. Turmeric Powder – ½ tsp
7. Pepper powder (fresh) – 3/4th tbsp
8. Capsicum (red+green) – 1 cup
9. Ginger garlic paste – ½ tsp
10. Green chillis- 3
11. Curry leaves – 1 sprig
12. Coriander leaves (chopped) – for garnish
13. Salt – as per taste
14. Oil – 6 tbsp

Method:

1. Make 3 pieces of each thigh. Slice onion lengthwise. Slit green chillis. Smash garlic. Chop capsicum.

2. In a bowl take the thighs and add smashed garlic, coriander powder, chilli powder, half of the pepper powder, turmeric powder and salt (save a little salt for sautéing the onions). Mix and set aside for 1 hour.

3. Heat oil in a kadai. Add the chopped onion, capsicum, green chillis, ginger garlic paste, remaining pepper powder and curry leaves. Add salt and sauté for 3 minutes.

4. Add the chicken thighs. Mix well and cover cook for 20 minutes on medium-low heat. Stir occasionally. Do not add any water for a dry finish (if gravy is required, then add 1 cup water at this point).

5. When the dish is dry, turn the stove off and move the dish onto a serving platter and garnish with coriander leaves.

* To cut down the spice level, avoid adding green chillis.

Banana Doughnut

2007-05-22T16:39:00.000-05:00

I came up with this recipe one evening when I started craving for something fried but sweet! I put a few ingredients together and the end result was good enough to satisfy my craving :). I've named it "doughnut" as it tasted a lot like the ones we find in a bakery! So here goes...

Ingredients:
1. Maida - 1cup
2. Semolina (rawa) - 1/4 cup
3. Rice flour - 1/4 cup
4. Banana (ripe) - 1
5. Sugar - 4 tbsp
6. Salt - a pinch
7. Cardamom powder - 1/4 tsp
8. Baking soda (optional) - a pinch
9. Turmeric powder - little less than 1/4 tsp
10. Water - for the batter
11. Oil - for deep frying

Method:

1. Mix all the ingredients (except oil) by adding enough water to make a semi-thick batter. Before adding the banana, mash it in a bowl with hand or fork and then add to the batter. The consistency should be such that, you should be able to scoop the batter with a spoon and drop into the oil.

2. Heat oil in a kadai for deep frying. When you see fine ripples in the oil, drop heaped tablespoons of the batter. Do not overcrowd, in order to get a crispy finish.

***I am sure it will taste even better if some dry fruits or nuts are added. I am thinking of trying it out sometime. Will update when I do.

Rawa Dosa

2007-05-21T09:50:00.000-05:00

RAWA DOSA

Ingredients:

1. Semolina - 1 cup

2. Rice Flour - 3/4 cup

3. Maida - 1/2 cup

4. Onion - 1

5. Green chillis - 3

6. Coriander leaves - a handful

7. Cumin seeds - a pinch

8. Curry leaves - a few

9. Curd/ yogurt - 3 tbsp

10. Salt - as per taste

11. Water - as required for the batter

12. Oil - required to drizzle around dosas

Method:

1. Mix all the flours together. Chop onion (if the onion is big then use just 3/4th of it), green chillis, coriander leaves and curry leaves finely. Now mix all the ingredients together in a bowl by adding sufficient water. The consistency should be neither too thick nor too thin. Keep aside for 15 minutes to half hour.

2. Heat a griddle or tawa. Pour a ladle full of batter and spread just like a normal dosa. Add a teaspoon of oil around. Wait till the bottom is golden brown. Turn over and fry for another minute.

TOMATO CHUTNEY

Ingredients:

1. Tomatoes - 3 (ripe)
2. Dry red chillis - 4
3. Coriander leaves - 3 full sprigs
4. Garlic (lightly smashed)- 1 clove
5. Cumin seeds - 1/2 tsp
6. salt - as per taste
7. Oil - 3 tbsp
8. Water - 3/4th of a cup

Method:

1. Heat oil in a kadai or pan. Add dry red chillis, chopped tomatoes and smashed garlic. Sauté for a few minutes or till the tomatoes are soft. Now add the cumin seeds and cleaned coriander leaves. Turn the stove off.

2. In a blender put the above pulp, add salt and water and blend to a smooth paste. If sweetness is desired, a small piece of jaggery or 1/4 tsp of sugar can be added.

COCONUT CHUTNEY

Ingredients:

1. Grated coconut - 1 cup
2. Green chillis - 2
3. Coriander leaves - a handful
4. Ginger - 1/2" piece

5. Salt - as per taste
6. Water - 1 cup

For seasoning:

1. Oil - 1 tbsp

2. Mustard seeds - 1/2 tsp

3. Dry red chilli - 1 (broken into 2)

4. Curry leaves - 3-4 leaves

Method:

1. Put all the ingredients in a blender and grind to a smooth paste or as per the preferred consistency. Pour into serving bowl.

2. Heat oil in a small kadai. Add the mustard seeds. When it splutters, add the broken red chilli and curry leaves. Turn the stove off and pour the seasoning into the chutney.

Stuffed Okra

2007-05-17T10:58:00.000-05:00

INGREDIENTS:

1. Okra / Bhindi - 1 lb

2. Onion - 1 (big)

3. Tomato - 2 nos.

4. Chilli powder - 1 tbsp

5. Turmeric powder - 1/2 tsp

6. Coriander powder - 1 tsp

7. Garam masala powder - 1/2 tbsp

8. Chaat masala powder - 1/4 tsp

9. Ajwain (carom seeds) - 1/2 tsp

10. Saunf (fennel seeds) - 3/4 tsp

11. Ginger-garlic paste - 1/2 tsp

12. Salt - as per taste

13. Cumin seeds - 1/2 tsp

14. Oil - 4 tbsp

METHOD:

1. Wash and wipe the okras. Cut off the tops and ends and make a slit lengthwise in the center of each one of them. Slice the onion and tomatoes lengthwise and keep aside.

2. Mix the ingredients from 4 to 12 adding a little water and lightly stuff the paste inside the slit okras. Before adding the ajwain, crush them lightly in the palm of your hand to release the flavour. Also roughly powder the saunf before adding.

3. Heat oil in a non-stick kadai. Add cumins seeds. If a non-stick kadai is not being used, then add some more oil to make sure the dish doesn't stick to the bottom.

4. When the cumin seeds crackle add the sliced onion. Saute till they are soft and light brown. Add a pinch of salt, chilli powder and turmeric powder (optional).

5. Add the stuffed okras. Cover and cook on a medium low flame for 10 minutes. Stir occasionally, but be gentle so that the okras retain their shape.

6. Add the sliced tomatoes and cover cook for 5 to 7 minutes or till the tomatoes are soft. Turn the stove off. Serve with roti /rice.

Murukku OR Chakli

2007-05-15T14:50:00.000-05:00

INGREDIENTS:

1. Rice flour - 2 cups

2. Besan (gram flour) - 1/4 cup

3. Plain flour - 1/4 cup

4. Sesame seeds (white) - 1/4 tsp

5. Jeera - 1/4 tsp

6. Ajwain (carom seeds) - a pinch

7. Butter - 1 1/2 tbsp (melted)

8. Hing - a pinch

9. Chilli powder - 1 tbsp

10. Salt - as per taste

11. Oil - to deep fry

METHOD:

1. Sift the flours together into a big bowl. Mix them along with the ingredients from 4 to 10 by adding some water to make a soft dough. The dough should easily pass through the mould, so make sure it's not too thick.

2. Heat oil for deep frying in a kadai. Meanwhile fill the mould with the dough. Squeeze chaklis on a parchment paper or a plastic wrap in a circular motion. Gently pick them up one by one and drop carefully into the oil. Fry till golden brown.

3. Remove the chaklis from oil and drain on a paper towel. Chaklis turn crisp once they are cooled, so serve after a few minutes.

Shrimp Curry

2007-05-13T15:34:00.000-05:00

INGREDIENTS:
1. Shrimp – 1 lb
2. Shallots (small onions) – 7
3. Green Chillis – 3
4. Ginger – ½” piece
5. Garlic – 2 cloves
6. Grated coconut - 2 tbsp cup
7. Coconut milk – ½ cup
8. Salt – as reqd.
9. Chilli powder – 1 tsp
10. Turmeric powder – ½ tsp
11. Curry leaves – 2 sprigs
12. Tamarind pulp – 3/4th of a cup
13. Cocum (kudam puli) – 3 pieces

METHOD:
1. Shell, devein and clean/wash the shrimp. Sprinkle some salt and a pinch of turmeric powder. Mix and set aside. Immerse the cocum in a small bowl of water.

2. Slice the shallots lengthwise, slit green chillis, finely chop ginger, and smash the garlic with the back of a knife. Put all these ingredients in a clay pot or "mann chatti" along with the shrimp, tamarind pulp (a lime sized ball squeezed in 3/4th cup of water), cocum, salt, chilli powder, turmeric powder and a sprig of curry leaf. Mix well and cook on medium heat for 5 minutes.

3. Add the grated coconut and coconut milk. At this point water can be added depending on the consistency required. Mix well and let it boil for 2 minutes. Check the salt and spice level.

4. Add the oil and the remaining curry leaves and keep covered. Turn the stove off. Enjoy with hot steamed rice and pappad.

Another method: Heat oil and saute shallots, ginger, green chillis and then add the other ingredients mentioned in method #1.

Scrambled Eggs

2007-05-11T09:53:00.000-05:00

Ingredients:
1. Eggs: 2
2. Milk -1 tbsp
3. Salt - a pinch
4. Crushed black pepper - a pinch
5. Dried Italian herbs(your choice) - 1/4 tsp
6. Butter - 1 tbsp

Method:

1. In a bowl whisk together the ingredients from 1 to 5.

2. Melt the butter in a skillet and pour the egg mixture into it. Stir constantly over medium-low heat for 2 to 3 minutes, depending on the desired firmness of the eggs.

3. Serve hot.

* The Italian herbs I used were dried thyme, basil and parsley.

Peanut Chutney

2007-05-09T17:20:00.000-05:00

INGREDIENTS:

1. Roasted Peanuts(Nelakadala) - 1 cup

2. Red chillies(medium) - 3 nos

3. Garlic pods(big) - 2 nos

4. Cumin seeds(Jeerakam) - 1/4

5. Jaggery(Sharkkara) - 1 tsp

6. Coriander leaves - 2 tbsp (use more if you like the flavour)

7. Salt - as per taste

METHOD:

1. Fry peanuts till brown and remove their skin (with skin is also ok). The already salted ones from the grocery store can also be used.

2. Grind all the ingredients together by adding sufficient water (depending on the consistency required).

3. Serve with dosa or idli.

Variation: If more quantity is desired, add a cup of grated coconut.

Mema's Cola-Float

2007-05-09T16:50:00.000-05:00

In some parts of Kerala, the father's sister is called "Mema". My sister-in-law made this drink for my son during our visit to India. So, anytime he's asked what he'd like to drink, his answer is "Mema's cola-float". He adds a prefix to a lot of things...like Achamma's light coffee, Amamma's fish fry and so on.

This is kid friendly and they enjoy it all the more since they make it own their own. Just pour a can of cola into a glass and drop a dollop of vanilla ice-cream into it and the drink is ready!!! A nice treat on a hot summer day.

Chettinad Egg Curry

2007-05-08T10:11:00.000-05:00

INGREDIENTS: 1. Hard boiled eggs - 6
2. Onion - 1 big
3. Tomatoes - 3
4. Curry leaves - a few
5. Oil - 6 tbsp
6. Salt - as per taste
7. Chilli pd. - 2 tsp
8. Turmeric pd. - 1/2 tsp

FOR PASTE:
1. Coriander seeds - 2 tbsp
2. Dry red chillis -2
3. Pepper corns- 1/2 tsp
4. Fennel seeds - 1/2 tsp
5. Jeera - 1/4 tsp
6. Ginger - 1/2" piece
7. Garlic - 2 cloves (if big in size, use 1)
8. Grated coconut - 1/2 cup

METHOD:

1. Shell eggs and cut into halves. Chop onion lengthwise. Cut tomatoes into cubes or quarters.

2. In a pan or kadai, take 1 tbsp oil. Fry all the ingredients required for the paste till coconut turns golden brown. Grind into a fine paste adding some water (till the ingredients are submerged in water).

3. In a deep dish heat the remaining oil. Saute the chopped onion till it turns soft. Add the tomatoes. Next goes the chilli powder and turmeric powder. Add a pinch of salt and cover cook on low flame till the tomotoes turn mushy.

4. Add the ground paste, eggs, curry leaves and salt. Stir gently and boil for 3 minutes on medium flame.

5. Serve hot with roti / rice.

Easy Vegetable Biryani

2007-05-04T21:40:00.000-05:00

INGREDIENTS:
1. Basmati rice – 2 cups
2. Mixed veggies (your choice) – 1 cup
3. Priya biryani masala – 4 tbsp
4. Onion – 2
5. Salt – as per taste
6. Water (hot) – 4 cups
7. Ghee/ oil – 5 to 6 tbsp

METHOD:

1. Wash rice and soak for 15 minutes. Wash and chop the desired vegetables. Chop onions lengthwise (save some for garnish).

2. In a pressure cooker take ghee/ oil or mix both. When hot add the chopped onion and vegetables. Sauté for 2 minutes.

3. Drain the rice and add it to the vegetables. Add salt and priya biryani mix and sauté for 3 minutes on medium flame. Pour hot water. Mix well and pressure cook till you hear 2 whistles.

4. Meanwhile, sauté the onion slices which were kept aside for garnish, till dark brown.

5. When done, shift the biryani to a serving bowl or platter and garnish with the sautéed onion.

6. Serve with raita.

* To make it healthier add some Soya chunks along with the vegetables.
* To enhance the taste, you can add mint leaves, either ground or as is.

Plantain Fritters/ Pazham Pori

2007-05-03T18:33:00.000-05:00

One of the popular and delicious snacks of Kerala. Very easy to make and satisfying too.

INGREDIENTS:

1. Ripe plantains/ Nendra pazham - 2 nos.

2. All purpose flour/ maida - 1 cup

3. Rice Flour - 4 tbsp

4. Cardamom (powdered) - a pinch or two

5. Sugar -3 tbsp (heaped)

6. Salt - as per taste

7. Turmeric pd. - a pinch

8. Oil - for deep frying

METHOD:

1. Cut the plantain into 2 halves. Make 4 slices out of each half.

2. Mix the rest of the ingredients (except oil) with enough water to make a semi-thick batter.

3. Heat oil in a kadai for deep frying. Dip each slice in the batter and drop into the hot oil carefully. Fry each side till golden brown.

4. Serve with hot tea.

Rasam

2007-04-30T19:44:00.000-05:00

I tasted this wonderful dish at a family friend's house in Bangalore. They are staunch brahmins, needless to say all the dishes made at their place are lip-smacking! I've tasted many kinds of rasam but I'am hooked to this one in particular and it's my all time favourite. Thanks to Aunty for the recipe.

INGREDIENTS:
1. Tuvar Dal - 1/2 cup
2. Tomatoes - 2 (ripe)
3. Turmeric pd. - 1/4 tsp
4. Salt - as per taste
5. Tamarind pulp - 1 cup (extracted from a lime sized ball)

To make a dry paste: (raw)
1. Coriander seeds - 2 tbsp
2. Methi (fenugreek) seeds - 1/2 tsp
3. Mustard - a pinch
4. Garlic - 2 cloves
5. Black peppercorns - 3/4 tsp
6. Coriander leaves - a handful (with stem)
7. Curry leaves - a few
8. Hing - a pinch
9. Dry red chillis - 1
10. Cumin (jeera) - 1/4 tsp

For Seasoning:

1. Oil or Ghee - 2 tbsp
2. Mustard - 1 tsp
3. Curry leaves - a few

METHOD:

1. Pressure cook dal. In a vessel take 6 cups water. Add crushed tomatoes ( I ususally cook the tomatoes in microwave for 2 minutes with a little water and then add it to the water), turmeric powder, tamarind pulp and salt. Bring to a boil.

2. In a blender or dry grinder (coffee grinder) put in all the dry ingredients and grind to a rough powder. Then add the other ingredients (leaves and garlic) and blend. It has to be a rough grind. Blending for a few seconds till it all comes together would be fine.

3. In a kadai take some oil or ghee (you can also mix both). When hot put the mustard. When it splutters, put in all the other ingredients reqd for seasoning. Immediately add the roughly ground paste and saute for about 10 seconds or till the aroma comes.

4. Pour the tamarind-tomato extract which was boiled into the kadai or vice versa. Also add the cooked dal and boil for 1 minute. (At this stage if you prefer a little sweetness, add a small piece of jaggery). Turn the stove off. Garnish with coriander leaves.

One of my Comfort Foods: Cucumber Raita & Spinach Dal

2007-04-26T20:18:00.000-05:00

**CUCUMBER RAITA**

Ingredients:

1. Cucumber - 1

2. Yogurt - 2cups

3. Salt - as per taste

Make a paste of:

1. Coriander leaves - a handful

2. Green chillis - 3

METHOD:

Make small cubes out of cucumber. In a bowl mix the cubed cucumber, yogurt, ground paste and salt. Mix well. [ You can substitute the coriander leaves with "mint" leaves...goes well with pulao/ biriyani]

**SPINACH DAL**

Ingredients:

1. Spinach (chopped) - 1 bunch

2. Tuvar dal (tur dal or split red gram) - 1 cup

3. Onion (sliced lengthwise)- 1

4. Tomatoes (chopped into quarters) - 2

5. Green chillis (slit)- 2 or 3 (depending on the spice level preferred)

6. Turmeric pd. - 1/2 tsp

7. Salt - as per taste

For Seasoning:

1. Oil or Ghee- 1 tbsp

2. Mustard - 1 tsp

3. Garlic (smashed) - 2

4. Dry red chillis - 1 (break into 2 pieces)

5. Hing - a pinch

6. Curry leaves - a few

Method:

1. Wash tuvar dal. In a pressure cooker take the washed dal, spinach, green chillis, onion, tomatoes, turmeric powder and salt. Add water till all the ingredients are immersed in it. Cover the cooker and cook till you hear 4 whistles.

2. When the pressure subsides, open the cooker and mix well/ mash with a serving spoon. If it's too thick add some more water. Check for salt.

3. In a kadai, heat oil or ghee. Add mustard seeds. When it splutters add smashed garlic, broken red chillis, hing and lastly curry leaves. Wait till the garlic turns gloden brown. Pour the mixture into the spinach dal. Give a quick stir.

4. Serve with roti or rice.

Variations for this recipe:

Instead of spinach you can add kale OR Methi leaves. To make it healthier substitute tuvar dal with moong dal.

Kozhi Curry

2007-04-23T20:05:00.000-05:00

INGREDIENTS:
1. Chicken - 1 lb
2. Onion - 1 big
3. Tomato Paste - 3 oz.
4. Coconut (grated) - 1 cup
5. Coriander seeds - 2 tbsp
6. Pepper (whole) - 1 tsp
7. Dry red chillis - 4
8. Methi seeds (fenugreek)- 1/ 4tsp
9.Turmeric Powder - 1/2 tsp
10. Chicken masala pd. - 1 tbsp
11. Ginger garlic paste - 1 tsp
12.Water (hot) - 2 cups
13. Coriander leaves - a handful
14. Oil - 7 tbsp
15. Salt - as per taste

METHOD:
1. Clean and cut chicken into bite size pieces. If chicken legs are being added, make a few slits so that it absorbs the masala. Chop onion lengthwise.

2. Heat 1 tbsp oil in a pan or kadai and roast the following ingredients: coriander seeds, red chillis, methi seeds, pepper and coconut. Stir everything around till the coconut turns light brown andthen turn off the stove. Wait for the mixture to cool and grind to a smooth paste adding a little water.

3. In a pressure pan heat the remaining oil. Add sliced onion. Saute till soft. Add the ginger garlic paste. Mix for a minute and then add the tomato paste. I prefer tomato paste instead of fresh tomatoes, as it adds colour and flavour to the dish. Add turmeric powder and saute for 2 minutes. Now it's time to add the ground mixture. Stir well.

4. Add the chicken pieces and mix till the masala coats all the pieces. Add 2 cups of hot water salt and chicken masala pd. Mix well. At this point check if there's enough salt and if it's not spicy enough, add some chilli powder. Put the lid on the pan with the weight and wait till it gives out 2 whistles.

5. Garnish with coriander leaves. Serve hot with rotis/ jeera rice/ white rice or have it as a snack with toasted bread.

Egg Matar Masala

2007-04-20T11:44:00.000-05:00

INGREDIENTS:
1. Eggs (boiled and shelled) - 4
2. Onion - 1 big
3. Tomato - 2
4. Green peas - 1/2 cup
5. Coriander Pd - 3 tsp
6. Chilli pd - 1 tsp
7. Turmeric pd - 1/2 tsp
8. Garam masala pd or meat masala pd - 1/2 tsp
9. Ginger garlic paste - 1/4 tsp
10. Mustard seeds - 1/2 tsp
11. Oil - 4 tbsp
12. Coriander leaves - a handful
13. Water - 1 cup
14. Salt - as per taste

METHOD:
1. Make 4 lengthwise slits on the eggs and keep aside.

2. Chop onion (long) and dice tomatoes.

3. Heat oil in a kadai. Add mustard seeds. When they splutter add the onion. Saute till they are soft. Add the ginger garlic paste and mix.

4. Lower the flame, add coriander powder, chilli powder and turmeric powder. Stir for a minute
and then add diced tomatoes and green peas. Add salt and cover cook for 2 to 3 minutes on medium flame. Stir in between.

5. Add the eggs and coat them with the masala. Pour water (depending on the consistency you prefer), mix and check for salt. Add the garam masala or meat masala and stir.

6. Cover cook for 5 minutes or till the gravy thickens a little. Turn the stove off.

7. Garnish with coriander leaves. Enjoy it with rotis/ jeera rice or plain rice.

Mushroom Fried Rice

2007-04-18T16:23:00.000-05:00

I love any dish which has mushrooms in it, so when I saw some fresh button mushrooms in the grocery store, I bought it right away. After pondering over what to make out of it, I finally decided on mushroom fried rice. It's been a while since I made this dish. It turned out good and we thoroughly enjoyed it.

INGREDIENTS:
1. Button mushrooms - 1 lb
2. Onion - 1 big
3. Capsicum - 1/2 of 1
4. Green chillis - 4
5. Ginger - 1/4"
6. Garlic - 1 clove
7. Rice (basmati) - 2 cups
8. Soy sauce - 6 tbsp
9. Hot sauce - 1 tbsp
10. Salt - as per taste
11. Water - 4 cups
12. Oil (vegetable) - 5 tbsp
13. Sesame oil - 2 tbsp
14. Egg - 1
15. Pepper powder - 1/2tsp
16. Green Onion - for garnish

METHOD:
1. Clean (peel the top layer skin after breaking the stem) and quarter mushrooms. Do not run it under water. Chop the onion into cubes. Chop capsicum the same size as onion. Slit green chillis. Finely chop ginger and garlic.

2. Soak rice in water for 15 minutes after washing it. Boil 4 cups of water. Add a pinch of salt and few drops of oil, so the rice don't stick to eachother. Drain rice and add to water. Cook till all the water has absorbed. Turn the stove off. Fluff the rice with a fork.

3. In a pan, dry scramble the egg. Keep it aside. In the same pan heat 1 tbsp of veg oil and saute the mushrooms. They have high water content, so saute till dry.

4. In a wok or pan (make sure its spacious, so that stirring is easy) heat the remaining veg oil and sesame oil. Add chopped onion, capsicum, ginger, garlic and green chillis. Don't saute for long. They have to be crunchy. Add the mushrooms. Give a quick stir.

5. Add the soy sauce, hot sauce and pepper powder. Stir and check for salt. Add the rice alongwith the scrambled egg and mix well. Turn the stove off. Plate the dish and garnish with chopped green onions.

Ada OR Valsan

2007-04-15T23:30:00.000-05:00

What a treat! I was lucky to get some plantain leaves, so decided to make this as an evening snack. Takes me back to the days when my brother and I would wait at the dining table, while mom serves hot yummy ada. I miss those days when I could just enjoy good food without any hard work!

VISHU SADHYA

2007-04-15T20:34:00.000-05:00

HAPPY VISHU

Moru Curry

2007-04-09T13:53:00.000-05:00

Anytime I ask my dear hubby about lunch ideas, he'll just have one answer..."moru curry". Today was just one of those days. I don't have much to complain about because it makes things easy for me too. I made it in a clay pot (mann chatti). It enhances the texture as well as taste.

INGREDIENTS:
1. Plain yogurt - 2 cups
2. Salt - as per taste

For Seasoning:
1. Oil (coconut preferably) - 2 tbsp
2. Shallot finely chopped (small red oinion) - 1 medium sized
3. Mustard - 1/2 tsp
4. Methi (uluva) - 1/4 tsp
5. Curry leaves - a few
6. Dry red chillis - 2
7. Turmeric pd. - 1/4 tsp
8. Chilli pd. - a small pinch ( it adds to the look of the curry...the picture didn't do justice :))

METHOD:
1. Beat the yogurt in a blender to smoothen it. keep aside.

2. Heat the clay pot or any vessel you use for cooking. Pour oil. When it heats up drop the mustard seeds. When it starts spluttering add the methi seeds, shallots, dry red chillis, curry leaves and turmeric powder. Stir.

3. When the shallots change colour to brown add the chilli powder. Pour the yogurt. Add salt. Keep on low flame, so you don't have to stir continuously. Do not boil. After about 7 to 8 minutes put the stove off.

4. Enjoy it with rice, pickle and pappad/ curd chillis.

Easy Sabudana Payasam

2007-04-08T18:47:00.000-05:00

This is a quick and easy recipe made in a pressure cooker. Doesn't need a constant eye unlike the other kheers or payasams. You can make any kind of payasam following the same procedure. I learnt this "pressure cooker" method from my co-sister, who is an excellent cook. In case of "rice payasam", add 1/2 cup more of milk. Hope it's a winner for you too.

INGREDIENTS:
1. Sabudana (sago/tapioca) - 3/4th of a cup
2. Whole milk - 3 cups
3. Condensed milk - 1 cup
4. Sugar - 3/4th of a cup
5. Kesar - 4 strands
6. Cardamom - 4 nos.
7. Cashews (split) - same as above
8. Ghee - 1 tbsp
9. Raisins - 8-10

METHOD:
1. In a pressure cooker combine all the ingredients from 1 to 6. In case of cardamoms, just drop them in as is. Give a quick stir and close the lid. Cook on medium flame. (On my stove the numbers go from 1-9...I keep it on 7).

2. When the steam just starts escaping, put the weight on. Reduce the flame to low (which in my case would be a 2). It depends on each stove. Just make sure the steam doesn't escape once the weight is put on.

3. Leave it on for exactly 20 minutes. Make sure you have the timer on, or else you might end up cleaning the kitchen for a pretty long while!!

4. Turn the stove off. After 15 minutes remove the lid. Mix and check if it needs more sugar or milk (according to your taste).

5. Heat ghee in a kadai. Drop the cashews. When they start to change colour, add the raisins. Stir till the raisins puff up. Pour into the payasam. Enjoy it hot or chilled.

Halibut Curry - Malabar Style

2007-04-07T17:42:00.002-05:00

INGREDIENTS:

Halibut - 1 lb

Onion - 1 big (chopped lengthwise)

Green Chillis - 4 nos.

Curry leaves - 2 springs

Ginger - 1" pc smashed

Tomato - 1 big

Turmeric pd. - 1/2 tsp

Red chilli pd. - 2 tbsp

Salt - as reqd

Tamarind pulp - 1 cup (extracted from a lemon sized ball)

For the coconut paste:

Grated coconut - 1 cup

Jeera - 1/2 tsp

Water - 1/2 cup

Seasoning:

Shallots (small red onion) -2 nos. chopped fine

Curry leaves - 5-6

Coconut oil - 2 tbsp

METHOD:

1. In a clay pot (meen chatti) put in cleaned and cut pieces of halibut alongwith chopped onion, crushed ginger, green chillis slit lengthwise, chopped tomato and curry leaves ( save a few for seasoning). Add chilli pd., turmeric pd., salt and gently mix with your hand.

2. Pour the tamarind extract. If needed add some water, so that the pieces are immersed in it. Cover cook till fish is done. Make sure to be very gentle while stirring occasionally, so that the pieces won't fall apart.

3. Add the ground coconut paste and bring to a boil. Check the spice level, salt etc.

4. After giving a good mix let it boil for about 3 to 4 minutes. Heat oil in a kadai. Add the finely chopped shallots and curry leaves. When shallots turn dark brown pour into the curry and turn the stove off.

ENJOYYYYYYYY !!!!

Snake Gourd (padavalanga) Thoran

2007-04-07T14:15:00.000-05:00

INGREDIENTS:
1. Snake Gourd (padavalanga) - 1
2. Onion - 1 medium sized
3. Green chillis - 3 (slit )
4. Coconut (grated) -a handful
5. Turmeric pd. - 1/4 tsp
6. Channa dal - 1/4 tsp
7. Mustard - a pinch
8. Water - 1/4 cup
9. Oil - 3 tbsp
10. Curry leaves - 6-8
11. Salt - to taste

METHOD:

1. Dice snake gourd and onion. Put the diced snake gourd in a microwave safe bowl, pour water and cover cook in the microwave for 3 minutes.

2. Heat oil. Drop the mustard seeds. When it splutters add the channa dal, onion, green chillis, turmeric pd., and curry leaves. Saute till the onion turns transparent.

3. Add the snake gourd and salt, mix and Cook on low heat till all the water has absorbed stirring occasionally.

4. Add the grated coconut. Mix well. Serve with chapathis or as a side dish with rice.

Upma

2007-04-07T13:05:00.000-05:00

The easiest dish to prepare when I'am not in one of the "rise and shine" moods. It was not one of my favorites as a child. But that's not the case anymore! Anyways, here's my recipe for the same.

INGREDIENTS:

1. Semolina - 1 cup

2. Onion chopped - 1 no.

3. Green Chillis - 4

4. Ginger chopped fine - 1" pc

5. Curry leaves - 1 sprig

6. Channa dal - 1/2 tsp

7. Turmeric pd. - a pinch

8. Salt - as per taste

9. Water - 2 cups

10. Grated coconut - 3 tbsp

11. Coriander leaves - a handful (chopped)

12. Oil or ghee - 1/4 cup

METHOD:

1. Dry fry semolina till light brown. Keep an eye, as it burns pretty fast. When done move to a plate to cool.

2. In the same pan take oil or ghee (you can mix both). When hot add in the mustard. Once the mustard is done spluttering go ahead and put in the channa dal, ginger, green chillis , turmeric pd. and curry leaves.

3. When the onion turns soft, add water and required amount of salt. Bring to a boil. Gradually add the semolina and keep stirring to avoid formation of lumps. When the water is all absorbed add the chopped corainder leaves and coconut. Mix well.

4. Serve hot with chutney. I personally like it with banana and sugar.

NOTE: You can add a few drops of lime/ lemon juice when the water is boiling.

Vegetable Kurma

2007-04-02T15:30:00.000-05:00

I made this dish with lots of gravy, so it would go well with poori as well as rice. I personally love it with white rice and yogurt. Recipe is as follows:

INGREDIENTS:

1. Mixed Veggies of your choice - 1 cup

2. Onion - 1 chopped fine

3. Grated coconut - 1/2 cup

4. Mint leaves - "

5. Coriander leaves - a handful

6. Cloves - 4

7. Cinnamon - about an inch

8. Garlic - 1 clove

9. Ginger - 1/2"

10. Green Chillis - 4

11. Saunf (perunjeerakam) - 1/2 tsp

12. Turmeric pd - 1/2 tsp

13. Oil - as reqd

14. Salt - as per taste

15. Water- 1/2 cup for the paste

METHOD:

1. Grind ingredients from 3 to 11 with some water (either fine or coarse paste, depending on how you like the consistency of the kurma).

2. Heat oil in a pressure cooker. Add the chopped onion alongwith the chopped veggies. Add turmeric powder and saute for 3 minutes.

3. Pour in the ground paste. Add salt and some water if you don't like the kurma to be too thick. Stir and cook for 1 to 2 whistles. Serve hot with pooris/ white rice/ jeera rice.