Kothiyavunu.com

Easy Masala Chicken Fry /Kozhi Masala Varattiyathu

2012-02-01T12:05:00.000-08:00

If you love spicy chicken fry bursting with flavors then this is a perfect recipe for you. Simple! & Easy!

Though there are many vivid varieties of chicken fry and everyone has their own way of perfecting it, when it comes to masala chicken fry; this particular recipe always jump top in my list, as this is the quickest and easiest of all.

What I love about this recipe is that, with just the barest of preparation you can have a tasty spicy chicken fry within few minutes. I adapted this recipe from Vanitha magazine and is already one of the hit list in my kitchen. This goes well with chapathi/roti or fried rice. I relish this with curd rice :) and of course any left-over chicken can be used in wraps or sandwiches and makes a good brunch. Make this dish as spicy as you like - it is equally delicious mild or hot.

More taste and less work! You must try out this simple yet delicious chicken fry..Enjoy!

Recipe for Easy Masala Chicken Fry /Kozhi Masala Varattiyathu

Preparation Time : 10 minutes

Cooking Time : 20 -25 minutes

Serves : 2

Ingredients:

Chicken with bones : 1 lb /1/2kg
Ginger-Garlic Paste : 3 tsp
Turmeric Powder : 1/2tsp
Red Chilli Powder : 1 1/2 tsp or according to your spice level
Coriander Powder : 2 tbsp
Garam Masala : 1/2 tsp
Fresh grounded Pepper Powder : 1 tsp or according to your spice level
Coconut Oil /Cooking Oil : 3 tbsp (preferably coconut oil)
Curry leaves : 3 sprig
Water : 3 tbsp
Salt to taste

Method of Preparation :

1. Mix the chicken with all the ingredients above, except black pepper powder and coconut oil.
2. Pour 2 tbsp of coconut oil in a heavy bottomed pan and tilt the pan in such a way that oil gets spread evenly in the pan
3. Add the chicken with 3tbsp of water; cover & cook over medium heat for 5 minutes or until the chicken start to ooze out water.
4. Now remove the lid, reduce the fire to medium-low and mix well; cook until all the water evaporates.
5. Add the remaining 1 tbsp coconut oil, pepper powder and fresh curry leaves; dry roast it in medium heat till browned up (Note : Stir in between to avoid burning. Do not close the lid after adding oil to roast the chicken.)
6. Once the chicken have attained the dark brown color then remove from the fire.
7. Tasty Chicken Masala fry is ready to serve. Serve as a side dish for Rice or with Chapathi/Roti ..Enjoy !

Related Posts :

Nadan Chicken and Potato Roast /Spicy Chicken and Potato Roast - Slow Cooked Version

Nadan Kozhi Varuthathu /Kerala Style Chicken Fry

Chicken Ularthiyathu /Ularthu /Olathu / Sauteed Chicken - Version 2

Chicken Ularthiyathu /Sauteed Chicken-Version 1

Chettinad Pepper Chicken

Microwave Chicken Drumstick Fry

Check here for more Non Vegetarian Side Dishes

Cheers !

Nadan Chammanthi Podi / Idi Chammanthi /Roasted Coconut Spice Chutney Powder - Two Versions

2012-01-30T18:50:00.001-08:00

Chammanthi Podi needs no introduction to those familiar with Kerala cuisine. I guess most Keralites love this spice rich dish. For me and my family, it's a favorite. However, for those of you who are new to this recipe let me brief.

Chammanthi podi is roasted coconut spice chutney powder and every home has a stock of their favorite ones. In the earlier days it used to be prepared in the traditional stone mortar and pestal, we call it 'Ural' and the pounding pestal is called as 'Ulaka' in malayalam. I still remember my ammuamma /grandma pounding the chammanthi podi in the stone mortar; needless to say this method of preparation adds exceptional taste to the chammanthi podi rather than one prepared using a modern mixer.

There are ton's of variations for chammanthi podi /chuntey podi and each one has unique taste according to the way of preparation of each region or each home. Today I would love to share two versions; Authentic Nadan Chammanthi Podi and Idi Chammanthi versions; one of my mom's staple recipe and I grew up eating this.

The first one very popular and regular version in all homes with shallots, gingery touch and the second one idi chammanthi are more or less the same of the nadan chammanthi podi, but consisting of lentils /urad dhal, and the tamarind are roasted together with all other ingredients; that will take away some of its moisture and gives distinct taste. Another major difference is the way it is ground. It's pounded with stone mortar /ural. Here I made it in a coffee grinder, as I don't have a stone mortar. The process of making them is simple enough, but involves a significant amount of work. Either way, it's delicious !

During my last vacation to Kerala, my mom had prepared couple of bottles for us and as usual, the bottle was empty in a few days..So I tried to recapture my family favorite chammanthi podi that my amma prepares. Now, don't ask me to compare the taste with what my amma makes..Anyway, something is better than nothing :-) It goes well Kanji /Rice Gruel and with Idli, Dosa ; also, they travel well and you can freeze them to have any time you’re in the mood for a spicy treat.

Here u go and hopefully anyone trying this recipe enjoys it too.

Version : 1
Recipe for Nadan Chammanthi Podi /Kerala Style Chammanthi Podi /Chutney Powder

Preparation Time : 30 minutes

Cooking Time : 30-45 minutes

Serves : 1 big bottle

Ingredients :

Grated Coconut : 2 1/2 cups (fresh or frozen) / 1 big coconut (fresh)
Shallots /Small Red Onions /Kunjulli /Cheriya Ulli : 2 tbsp or 6 nos (crushed)
Ginger : 1tsp (finely crushed)
Coriander Seeds : 1 tbsp
Cumin Seeds : couple of pinches
Dried Red Chillies : 20-25 or Red Chilli Powder : 1 1/2 tbsp or adjust according to your spice level
Black Pepper Powder : 1/4 tsp
Tamarind : small lemon sized ball
Curry Leaves : 2 sprig
Salt to taste

Method of Preparation :

1. Heat a non stick kadai or pan when its hot.

2. Dry roast the all ingredients except tamarind and salt, over slow-medium heat. (Note : If using red chilli powder use towards the end of cooking.)

3. Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted. It takes about 30-45 minutes.

4. Once browned, if you are using red chilli powder, then add it now and roast for couple of minutes and remove from heat and let it cool.

5. Grind it into a coarse powder together with tamarind and salt in coffee grinder or food processor or blender.

6. After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.

7. Serve with Rice, Kanji /Rice Gruel or mix with a tsp of coconut oil /cooking oil and serve as a side for Idli, Dosa or with anything as you wish. Enjoy !

Version : 2

Recipe for Idi Chammanthi /Varuthuidicha Nadan Chammanthi Podi

Preparation Time : 30 minutes

Cooking Time : 30-45 minutes

Serves : 1 big bottle

Ingredients :

Grated Coconut : 2 1/2 cups (fresh or frozen) or 1 big fresh coconut
Dried Red Chillies : 20-25 or Red Chilli Powder : 1 1/2 tbsp or adjust according to your spice level
Split Urad Dal /Black Gram / Uzhunnu parippu : 2 handsfull or 1/4 cup
Asafotida /Hing/Kayam : a big pinch
Tamarind : small lemon sized ball
Curry Leaves : 2 sprig
Salt to taste

Method of Preparation :

1. Heat a non stick kadai or pan when its hot.
2. Dry roast the grated coconut and urad dal and roast it until light brown color, when it reaches light brown in color, add the dried red chillies tamarind, asafotida, and fry over slow-medium flame. (Note : If using red chilli powder use towards the end of cooking.)
3. Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted. It takes about 30-45 minutes.
4. Once browned, if you are using red chilli powder then add it now and roast for couple of minutes andremove from heat and let it cool.
5. Grind it into a coarse powder together with salt in a coffee grinder or food processor or in a blender.
6. After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.
7. Serve with Rice, Kanji /Rice Gruel or mix with a tsp of coconut oil /cooking oil and serve as a side for Idli, Dosa or with anything as you wish. Enjoy !

Notes:

Do not use a drop of oil and water for this recipe.
I do recommend using fresh coconut, frozen preferred, but don't use dessicated.
Always try to roast the ingredients in slow medium heat as it will burn easily and do stir constantly till it is evenly roasted.
This chuntey powder has a high shelf life and keeps well for a month in room temperature and will stay long if stored in refrigerator.

Related Posts :

Unakka Chemmeen Chammanthi Podi / Dry Prawn Chutney Powder
Idili Dosa Podi /Spiced Lentil Powder for Idili & Dosa
Biryani Masala Powder

Happy Cooking!

Kumbilappam /Chakka Kumbulappam /Steamed Jackfruit Dumpling

2012-01-28T07:49:00.000-08:00

What are the recipes that take you back to a special place in your life? How long has it been since you've made it/them? For me one of them would be Kumbilappam /Jackfruit Dumpling.

During my daily routine call to my MIL, she said she is making kumbliappam for guests. At the very mention of this, I just could not get rid of the out-of-control craving and finally I ended up making it. This is one of my all time favorite snack.

Kumbilappam is seasonal authentic dish from Kerala ‘God's Own Country’ and it also goes by several names; Kumbilappam, Chakka Kumbulappam, Chakka Appam, Vazhanayappam Theraliyappam.Whatever be the name, the recipe followed is the same. This special Kerala snack can be described as tastebud-tantalizing!

Jack fruit bulbs or the Jack fruit preserve, incorporated with rice flour, grated coconut and jaggery are mixed together to prepare the dough. It is then wrapped in fresh green Vazhanayila or Edanailla /Bay Leaves shaped in the cones (Kumbils) in which it is steamed.The flavor of jackfruit and cinnamony fragrance of the bay leaves blend together give a deliciously unique taste. I bet those who have ever tasted this dish onces, would never forget the unique taste, especially the special flavor of the appam, which makes the snack so special :-)

Traditionally fresh green Vazhanayila or Edanailla /Bay Leaves are used for wrapping, but I made it with dried bay leaves because, I couldn't get fresh green leaves anywhere here in US. If you have access to fresh bay leaves use them instead for a more delicious flavor or if bay leaves /edanailla /vazhana illa are not available, you can fold it in banana leaf or in aluminium foil or in butter paper in a cone shape. But dont forget to add crushed bay leaves to the dough, so you get the cinnamony flavor into the appam.

Here it is for you to try out..

Recipe for Kumbilappam /Chakka Kumbulappam /Chakka Appam

Preparation Time : 30 minutes

Cooking Time : 30-45 minutes

Serves : 12-15 depending upon the size of the leaves

Ingredients :

Ripe Jackfruit Bulbs (finely, chopped) or Chakka Varatti /Jackfruit Preserves : 1 cup
Jaggery /Sharkkara /Molasses (Perferably the dark colored one /Karutha Sharkkara : 1/2 cup or according to the your sweet requiremnet (scraped)
Freshly Grated Coconut : 1/2 cup
Roasted Rice Flour : 1 cup
Cumin Seeds : 1/4 tsp (crushed)
Cardamom Powder : 1/4 tsp (optional)
Vazhana illa /Edana Illa /Bay Leaves : as required
Water
Salt : a pinch

Method of Preparation :

1. Melt jaggery /sharkkara with 1/2 cup of water. Remove the impurities and set it aside
2. If your using jack fruit bulbs then; in a blender add the finely chopped jackfruit and make a smooth paste without adding water.
3. Add jackfruit paste or Chakka Varatti /Jackfruit Preserves along with jaggery syrup, grated coconut, cumin seeds, cardamom powder (optiona) and combine well with your hands.
4. Add rice flour little by little and make a smooth dough. Add water if necessary or the dough is too thick. (Note : It should not be too thick or too loose. The consistency should be little looser than the chappathi dough.)

5. Now take the Vazhanayila or Ednailla /Bay leaves and make cones with it. (Note : To keep the leaves cone in shape; pin it up with toothpicks or with the stem of coconut leaves (Eerkkil). Leave the upper edge of the leaf to close the cone.)
6. Fill a tbsp of batter or more according to the size of the leaf, at middle.
7. Bend the top of the leaves and press inside to cover the top.
8. Steam it or pressure cook it, avoid inserting the weight-knob on the lid and steam for 30-45 minutes or till its done. To check if its is ready, open one and prick a tooth pick into it. If the toothpick comes out clean your kumbilappam /kumbulappam is ready to serve.. Enjoy!

Notes :

If bay leaves /edana illa /vazhana illa are not available, you can use it banana leaf or in aluminium foil or in butter paper in a cone shape and fill the dough and steam it.

Related Posts

Chakka Varatti aka Chakka Varattiyathu /Jack fruit Preserves/Jam
Chakka Pradhaman /Jackfruit Payasam /Kheer/Pudding
Kappa Kinnathappam /Tapioca Steamed Cake in a Plate

Achappam /Kerala Style Rosette Cookies
Unniappam /Neyyappam /Sweet Rice Fritters
Vattayappam /Steamed Rice Cake

Click here for Nalumani Palaharam /Tea Time Snacks

Good Day !

Indian Style Cranberry Chutney

2012-01-25T16:47:00.000-08:00

Cranberry lovers, Chutney lovers, unite! Have you noticed the brightly colored cranberries in the market lately? They're glorious...Aren't they ?

As soon as I saw cranberries at the farmers’ market, I get a little overzealous and buy lot. I set out to find a different cranberry recipe; one that was still reminiscent of the classic, but with a Indian twist.

I made these fingerling chutney a few days before and we loved them so much, I made them again for yesterday dinner just on their own, to accompany bread.

This gloriously sweet-and-tart chutney is easy to make and a perfect side for Idili ,Dosa or with Rice Gruel /Kanji , great on bread, and great on its own too. The chutney consists of fresh raw cranberries, shallots, and coconut, all put through a grinder with little sugar and salt added to macerate.

Best of all, the cranberry is chock full of health benefits. It help prevent the adhesion of bacteria associated with urinary tract and contain vitamin C, antioxidants, and other phytonutrients that helps to protect against diseases.

A balance of spicy, sweet, and sour, with a touch of saltiness is truly delicious..So why not try out this recipe? Don’t forget to give me a feedback though!

Recipe for Indian Style Cranberry Chutney

Preparation Time : 5 minutes

Cooking Time : 5-8 minutes

Serves : 1 cup

Ingredients :

Fresh Cranberry : 1 cup
Shallots /Red Small Onion : 10-15 (thinly sliced)
Garlic : 2 cloves
Green Chillies : 2 (sliced)
Asafotida /Hing/Kayam : a pinch
Dried Red Chillies : 2
Grated Coconut : 2 tbsp
Sugar : a big pinch
Salt to taste
Olive Oil : 1 tsp

For Tempering :
Olive Oil : 1 tsp
Mustard Seeds : 1/2 tsp
Curry Leaves : a sprig

Method of Preparation :

1. Heat a pan with oil on medium high, add urdal dal, asafetida and dry chilles and saute till lightly brown.
2. Add the chopped onions, garlic and saute till it becomes translucent.
3. Add green chillies, grated coconut, salt,and cook over medium flame till everything is just done.
4. Add the fresh cranberries, saute till berries turns to soft and mushy.
5. Allow to cool. Add sugar and grind in a blender using little water till smooth paste.

6. Taste and adjust salt and sugar, as needed. Garnish with crushed chillies or do the tempering with the mustard, curry leaves and pour it to the chutney.
7. Cranberry Chutney is ready! Serve with Idili or Dosa or with Rice Gruel /Kanji, great on bread too..Enjoy !

Related Posts

Click here for More Chutney Chammanthi Recipes

Have a great day!

Poached Egg Stew /Curry

2012-01-23T18:59:00.000-08:00

Are you bored of the usual egg curry and want to try different? Why don't you try this poached egg stew.

If you know my blog well, by now would have realized, how I enjoy cooking for my family and friends.

And yes, I really love the bond it builds between people, It brings me joy :-)

This yummy recipe is shared by my best friend 'M', who is terffic cook. She makes the best Egg Curries, Malai Chicken, Hyderabadi Dum Biryani, Mirchi Ka Salan and list goes on...YUM! Hopefully I will post all her yummy recipes over time, Stay Tuned!

Recently while talking to her over phone, she mentioned that this used to her Mother’s specialty and how much everyone at theirs used to enjoy it. After having a long discussion about her mom poached egg stew. I almost decided to give it a try and went with it and I should say it was pretty good.

We enjoyed this with Appam. It was a welcome change from our usual egg curry..It sure will be yummy with rice or other breads.

Here is a Poached Egg Stew which my family enjoyed having and hopefully anyone trying this recipe enjoys it too !

Recipe for Poached Egg Stew

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients :

Eggs : 6
Shallots /Red Small Onion :1 cup (thinly sliced)
Tomatoes : 2 (medium, thinly sliced)
Green Chillies : 2-3 (slit lengthwise) or to your spice level
Cardamom : 2
Cloves : 3
Cinnamon : 1" stick
Bay Leaves : 2
Curry Leaves : 1 sprig
Black Pepper Powder : 1/2 tsp
Thick Coconut Milk : 1 cup or The milk of one grated coconut (extracted by squeezing the milk with your hands, or mixing in a blender for a minutes, adding a cup of warm water)
Cornflour : 1 tbsp (optional)
Coriander Leaves : few (finely, chopped)
Oil : 2 tbsp
Water : 1/2 cup
Salt to taste

Method of Preparation :

1. In a pan, heat oil and add all the whole gram masala and saute for a minute
2. Add the sliced shallots, green chilies and saute till it turns to soft and pink in color.
3. Add the sliced tomatoes, curry leaves and saute till it is semi pulp and mushy.
4. Add salt and 1/2 cup of water; allow to boil.
5. Reduce the heat and break the eggs one by one into the pan. (Note : Leaving some space between the eggs and do not stir with a spoon to mix from this point, as it will break the eggs.)

6. Just swirl the pan in a such a way that everything is mixed together and simmer for couple of minutes or until the egg white solidifies around the yolk.

7. Add the thick coconut milk. (Note : If you are using cornflour, then stir the cornflour into the milk.)
8. Let it simmer for another couple of minutes.
9. Sprinkle the pepper powder on the top and granish with coriander leaves.
10. Delicious Pochaed Egg Stew is ready to serve..Serve with Appam, Indian Bread, Bread or Rice

and Enjoy !

Related Posts :

Ishtu / Potato Stew

Mutton Stew /Kerala Mutton Stew

Mutta Thenga Pal Curry /Egg in Coconut Milk Curry

Egg Omelette Curry /Mutta Omelette Curry

Click here for more Egg Recipes

Cheers !

Chicken Asparagus Spirals

2012-01-18T18:13:00.000-08:00

Sounds fancy, doesn’t it? Trust me floks, These little bundles of yum is simple, quick to make and a definite crowd-pleaser.

Few week before my girls had a playdate and moms had tea party :-) Some of my friends asked me to cook some snacks for playdate tea session, as it is always great pleasure to cook for my friends. It's such a wonderful time for us to hangout while our kids are playing and enjoying.

I was looking for easy snacks to make and I came across this recipe here. I'm impressed with this recipe, so I decided to give a try, with a few minor changes. They were SO GOOD. Entire batch was demolished by the end of the day, and is a fantastic recipe to have in your repertoire.

I’m fairly certain this will make an appearance on my party table near future. The original recipe calls for proscuitto, but I tweaked it a bit, omitting the proscuitto and substituted it with deli thinly sliced chicken breast. It coupled so nicely with the asparagus and puff pastry.

Do give a try, these simple and quick treat..Sure to impress any crowd. Enjoy !

Recipe for Chicken Asparagus Spirals

Preparation Time : 15 minutes + Thaw time : 40 minutes

Baking Time : 15 minutes

Serves : 30-40

Ingredients :

Puff Pastry Sheets : 1 pkg (thawed) I have used Pepperidge Farm
Cream Cheese, seasoned as desired : 6 tsp (softened)
Deli Thin Sliced Chicken Breast or Thinly Sliced Deli Ham or Prosciutto : 8 slices or as needed
Asparagus Spears : 30 medium (washed/dried/trimmed)
Egg : 1 (lightly beaten)
Water : 1 tsp

Method of Preparation :

1. Preheat oven to 400 degrees. Line baking sheet with foil.

2. Unfold thawed puff pastry sheets on a lightly floured surface and spread the cream cheese on each sheet.
3. Top each with 4 slices deli thin sliced chicken breast. Using a pizza cutter or sharp knife, Cut each into 15 strips crosswise, making 30 in all.

4. When cutting make sure you cut straight down and through the chicken slices (Note : Do not drag the knife.)
5. Tightly wrap a strip of pastry, chicken slices side in, around each piece of asparagus in a spiral manner. Place the pastries seam-side down onto to the prepared sheet pans, about 1/2″ apart.
6. Mix egg with water and brush between layers, then pinch or press together.
7. Bake for 15-20 minutes or until puff pastry is lightly golden brown; rotating the pans halfway through.
8. Let it cool until easy to handle, then serve and Enjoy !

Notes :

Make ahead; assemble and refrigerate, tightly wrapped, for up to one day then bake right from the refrigerator.
For Non-Vegetarians version, just skip the meat part and proceed.
For those who are not familiar with asparagus, buy the asparagus freshest you can find and get the fat stems over the thin. The trick for trimming asparagus, just bend the end of the stem; it will naturally snap where the fibrous bits end.
Don’t try to unfold the pastry sheet that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.
Try to keep pastry sheets from becoming too warm when working with it by only using your fingertips.

Related Posts :

Palmier /Elephant Ears /Little Hearts Biscuits
Vegetable Puffs
Egg Puffs

Click here for more Snacks Recipes

Happy Cooking !

Mutta Dosa /Egg Dosa

2012-01-16T18:58:00.000-08:00

This is a recipe that deserved a little updating, mainly in the picture.

Dosa is a fermented crepe or pancake made from rice batter and black lentil, which is a common South Indian breakfast. There are many other versions exist. Some variations include wheat dosa, rava dosa, paper dosa, egg dosa, cheese dosa, masala dosa, neer dosa, set dosa, onion dosa, ghee roast, ...yummm the list is endless..

Egg dosa is one of our regular breakfast, because they’re so quick to prepare and are the perfect protein-packed breakfast.

Lately, my girls has been asking for omelets every morning for breakfast. So after the first few days of crack eggs, whisk eggs, cook eggs. I decided to see how they’d respond to a bit of a change. They really enjoyed eating egg dosa.

Give a try, they'll be sure to be a hit with both kids and adults alike. Enjoy !

Now to the egg/mutta dosa recipe.

Recipe for Mutta Dosa /Egg Dosa

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients :
Dosa Batter : 2 cups (To make dosas follow instructions here )
Egg /Mutta : 1 for each dosa
Sesame Oil /Oil or Ghee : 1 tbsp
Black Pepper Powder : 1 tsp
Salt to taste

Method of Preparation :

To make Dosa Batter follow instructions here

1. Smear a spoon full of oil or ghee on a hot tawa, pour a dosa on tawa and spread batter to outer layer on low flame, cover with lid.
2. Lightly sprinkle with oil/ghee at the edges of dosa.
3. Beat the egg with salt and pepper, pour right above the top of batter. Then spread it thinly to all over the dosa.
4. Sprinkle pepper powder (optional). Once the batter and eggs are almost cooked and crisp on one side, flip to the other side for a minute, then back to the top.
5. Serve hot with chutney or sambar and Enjoy!!

Click here for more Dosa recipes.

Have a Good Day all !

Kaya - Achinga Payar Mezhukkupuratti / Raw Banana and Long Beans aka Asparagus Beans Stir-fry

2012-01-12T09:12:00.000-08:00

Raw Banana and Long Beans Stir Fry..tasty? Possible ! Try this recipe out.

This has been lying in my draft for long time. I made them even yesterday and thought it's high time, I brought it to you.

I always think of my friend M, whenever I make this Mezhukkupuratti / Stir fry, for it used to be our staple fav side once upon a time..So this post is dedicated to her 'M' Hope you reading this..

This stir fry is super easy and addictively-good.! Just toss with a little oil, add a few spices and cook it.

So easy, so good...Check it out!

Recipe for Kaya -Achinga Payar Mezhukkupuratti

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients :

Long Beans / Achinga Payar : 1/2 cup (cut into small pieces)
Raw Banana /Pacha Kaya: 1/2 cup (cut into small cubes)
Shallots /Small Red Onion /Cheriya Ulli : 5 (crushed)
Turmeric Powder : 1/4 tsp
Crushed Red Chilly Flakes : 1 tsp or your spice level
Curry Leaves : few
Coconut oil or Any cooking oil : 2 tbsp
Salt to taste

Method of Preparation :

1. In a cooking vessel/pan, add pachakaya /raw banana cubes and achinga payar /long beans with little water along with turmeric powder and salt, cover bring to boil and cook for 5 minutes.

2. When the pieces turn soft, uncover and keep on low fire till the water evaporates completely.
3. Heat coconut oil in a pan, add crushed shallots/small onion and saute for couple of minutes, when they turns to light pink in color, add crushed red chilli flakes and curry leaves and saute for a minute.
4. Add the cooked long beans & banana pieces; combine well and saute it on low fire for 5 minutes.
5. Serve hot with rice and Enjoy!

Notes: I perfer coconut oil for Mezhukkupuratti , since the coconut oil gives the dish a very unique flavor and taste.

Related Posts :

Click here for more Veg Side Dishes

Chemmeen /Konju Achar /Kerala Style Shrimp /Prawn Pickle

2012-01-08T13:42:00.000-08:00

Take a sneak peek into the tongue tickling Kerala Style Shrimp Pickle /Chemmeen /Konju Achar!

For most Indian cuisines, pickles accompany the main course. Indian pickles can be made from almost every vegetable and fruit, with fresh spices and herbs. Each and every family have their own version of making out..In addition to vegetable and fruit pickles, back home in Kerala, we make a good Non vegetarian pickles too; like fish pickle, prawns pickle, mussels pickle, chicken pickle, beef pickle for Non vegetarian lovers.

My kitchen condiment cupboard is always well stocked with all varieties of pickles. Pickle goes well with any dish, Really it is a delicious side for rice or roti. In our family we love to have for our breakfast too..
This pickle also suits prefectly as a spread over breads and its a real feast for spicy lovers. Usually for this preparation we are using lots of oil; if u want to prepare the low-fat version, do not add more oil, but it's good to use more oil if you want to keep the same for longer.

The whole inspiration behind making this pickle was from Sarah blog Vazhayila. I have combined her recipe and the traditional one. It tasted awesome. Thank you Honey for inspiring. :-)

A spoonful of pickle, as they say, makes life go down easy. So let me tell u how I made the delicious Kerala Cheemeen /Konju /Shrimp /Prawn Pickle.

Recipe for Chemmeen /Konju Achar /Kerala Shrimp /Prawn Pickle

Preparation Time : 30 minutes + (optional) 2 days for sun dried version

CookingTime : 30 hrs

Serves : One big bottle

Ingredients:

For Marination :
Shrimp/Prawns/Chemmeen : 1 lb /1/2 kg (fresh or forzen)
Turmeric Powder : 1/4 tsp
Red Chilly Powder : 1 tsp or to your spice level
Salt to taste
Oil : 1/4 cup or as needed for frying

To Make Paste :
Kashmiri Red Chilly Powder : 2 tsp or to your spice level
Turmeric Powder : 1/4 tsp
Vinegar : 2 tbsp

For Sauteing :
Ginger : 2 tbsp (finely sliced)
Garlic : 2 tbsp (finely, sliced)
Green Chillies : 3 (chopped)
Mustard Seeds : 1 tsp
Fenugreek Seeds : 1/4 tsp
Asafetida /Hing /Kayam : a large pinch
Curry Leaves : 2 sprig
Vinegar : 2 tbsp or as required (optional)
Gingelly Oil /Sesame Oil /Nallenna : 3 tbsp
Salt to taste

Method of Preparation :

1. If using fresh shrimp, deshell, devine and wash well or if your using frozen then just thaw it and wash well. I have used forzen cooked one.
2. Marinate with all the ingredients listed above "For Marination' and arrange it on a tray or cookie sheet and leave it open in the sun for a 2 days. This step is optional or if you don't want the sun dried version then marinate and keep it for 1/2 - 1 hour in a refrigerator. (or) Just like sarah says, To expedite the process you can also opt to bake the marinated shrimp , till it is dry and browned and fried and omit the sun drying and frying part.
3.Then deep fry the shrimp until light brown. If your don't prefer deep frying , then shallow fry it. Drain the excess oil in the paper towel and keep it aside
4. Make a fine paste using the ingredients listed above 'To make a paste'. If needed sprinkle a spoon of water and set it aside.
5. Heat little oil from the fried shrimp pan , or use sesame oil /gingelly oil /nalenna.

6. Add the mustard seed, when it's starts spluttering, add fenugreek seeds, the curry leaves.
7. Add the garlic slices, ginger slices, chopped green chilles into it and reduce the fire over medium flame saute for couple of minutes till the raw smell goes.
8. Simmer the flame. Add the above mixed chilli paste and combine well.
9. Add 1/4 cup of water and bring to a boil, when the it turns to thick.
10. Add in the fried shrimp/prawns and mix well , Saute for couple of minutes. Adjust the salt and remove from the fire and allow to cool.
12. After 4 hrs, add asafetida /hing /kayam and vinegar; combine well in a such a way that vinegar has to get into all the part.
13. Transfer it in an air tight glass jar or container and pour couple of tablespoon gingelly/sesame oil/Nalenna and keep it in a room temperature for a weeks for the flavor to set in and then refrigerated it for further use.
14. Kerala style Shrimp /Prawn Pickle/Chemmeen/ Konju Achar is ready!!
15. Serve and Enjoy with anything as you wish!! Pairs well with curd rice!

Notes :

Be cautious not to get the pickle in contact with water...Use only clean dry spoon to scoop the pickle from the jar. Do not use wet spoon which adds moisture and the pickle very easily get "fungus" and that spoils the whole pickle.
Best to use small Shrimp/Prawns. If you are using big shrimp then cut it into small pieces.
If you wish you can add any other oil, using sesame oil gives authentic & special flavor to the pickle and it helps pickle stay longer.
This pickle stay for more than two to three months, if they are conserved properly.
If the oil seems to less add boiled and cooled oil to the top of the pickle..This will prevent fungus.
Add or reduce the chilly powder to the pickle.
Avoid using steel container for storing..Always store in dry ceramic jar /bharani or a glass jar and please note to clean the bottle and caps you planning to use for pickle with hot water and wipe and dry well without any water content.

Related Posts:

Naranga Achar /Naranga Kari /Authentic Kerala Style Lemon Pickle
Manga Achar /Mango Pickle
Puli Inji /Inji Puli /Sweet Sour Ginger Pickle

Good Day All !

Pavakka Theeyal /Kaippakka Theeyal /Bitter Gourd in a Roasted Coconut Tangy Gravy

2012-01-06T12:34:00.000-08:00

Yes I know what you all thinking..this recipe looks familiar and posted it here before isn't? Yes I have posted it here on my early days, when I started my blog..

Today I decided to take down the old post and create a whole new one for this recipe for a couple of reasons. I make this often and have changed the way I prepare it a bit, also the old picture was simply terrible as many of my old photos are, so I thought it deserved a more appealing shot.

This is truly a favorite curry in my family...why do we love this dish so much? Because it’s delicious, healthy and easy...did I mention it’s delicious? I meant it..

Theeyal needs no introduction to a keralite..but for those who are not familiar with this, let me briefly explain..Theeyal is a typical kerala dish; which means deep fried dish with a combo of assorted veggies in a roasted coconut tangy gravy. The most popular being one with Shallots /Small Red Onion /Ulli Theeyal. Here we have Bitter Gourd/Pavakka /Kaipakka theeyal..

I see lots face turning off, because of the bitterness of bitter gourd..but trust me guys..sourness of tamarind; bitterness of bitter gourd with roasted coconut makes this curry taste yum! Those of you who have not tasted it.. give a shot and you will be hooked !

Serve with piping hot rice, curd, pickle and pappadam on the side. My mouth is watering just thinking of the combo..and am sure you must be watering too ;)

Ok let move the recipe now..here's the authentic way to make Nadan Pavakka Theeyal !

Recipe for Nadan Pavakka /Kaippakka Theeyal

Preparation Time : 20 minutes

CookingTime : 15 hrs

Serves : 4

Ingredients :

Bitter gourd/Pavakka /Kaypakka : 2 nos (cleaned and thinly sliced)
Shallots/Pearl Onion/Red Small Onion /Ulli : 1/2 cup
Grated Coconut : 1 cup
Tamarind Juice (extracted) : a goose berry sized ball (soaked in the water)
Turmeric Powder : 1/4 tsp
Red chilly Powder : 1 tsp or to your spice level
Coriander Powder : 1 tsp
Fenugreek Powder : 1/4 tsp
Asafetida : a pinch
Black Pepper Corn : 1/2 tsp
Dried Red Chilly : 2 nos
Mustard Seeds : 1/2 tsp
Curry Leaves : 1 sprig
Coconut Oil : 3 tbsp
Salt to taste

Method of Preparation :

1. Soak the sliced bitter gourd/pavakka in salt water for 15 minutes; drain the water and keep it aside. (Note : This reduce the bitterness of the bitter gourd.)
2. Heat coconut oil and add half of small red onion /kunjuulli, sliced bitter gourd/pavakka /kaippakka, turmeric powder, and saute on a low flame, till the shallots and bitter gourd pieces are cooked well in oil.
3. Add the tamarind juice and 1 cup of water and cook its done.
4. Take another frying pan and add 1 tsp of coconut oil, add remaining shallots, grated coconut, coriander powder, red chilly powder and fry till turns to brown in colour.
5. Remove from the fire and grind to a fine paste using a little water.

6. Add the grounded coconut paste, fenugreek powder; stir well and allow to boil for a few min on low flame till the gravy thickens. Now add pinch of asafetida and mix well.
7. Heat oil in small frying pan/kadai, splutter mustard seeds, add red chillies and curry leaves.
8. Pour the seasoning into the curry; mix well and cover the dish. Keep it aside for 10-20 minutes.
9. Serve with piping hot rice, curd, pickle and pappadam on the side and Enjoy !!!

Related Posts

Click here for more Veg Gravies and Curries

Have a wonderful day!

Fried Fish Masala Rice & Cucumber Tomato Ratia

2012-01-04T11:20:00.000-08:00

Don't you just love when a meal comes together in one pot?

I know I do! I serve this yummy yet simple fried fish and rice one pot meal with a side salad.

Back home in Kerala, among non-vegetarians, dishes of fish are most preferred ones. Yes, we the keralities are die-hard carnivores and fish for us is a staple. Be it deep fried, curried, grilled, baked. It's healthy and very convenient side dish.

Today I am sharing a recipe of 'Fried Fish Masala Rice'..though it sounds and looks like Fish Briyani /Meen Biryani, but it taste quite different and very easy to prepare.

Fish fillets seasoned with a fine flavorful combination of spices, fried and then combined with spicy masala and rice. The combination of spices gives it a unique flavor.

I had this recipe marked to try for a long time but continually passed over it. Finally I decided to just give it a go, and in no time, this dish has become one of my favorites: simple, fast, healthy, delicious.

This one pot meal makes the perfect dish to serve company. Or just whip it up for your family! Bon Appetit!

Recipe for Fried Fish Masala Rice

Preparation Time : 30 minutes

Cooking time : 30 minutes
Serves : 4

Ingredients:

For Marination :
Fish (Any fleshy fish like King fish/Tuna/Salmon : 1 lb /1/2 kg, (I used Salmon)
Ginger- Garlic paste : 1/2 tsp
Red Chilly Powder : 1 tbsp or to your spice level
Turmeric Powder : 1/4 tsp
Black Pepper Powder : 1 tsp (freshly grounded)
Fenugreek Powder : a pinch
Lemon Juice : 1/2 tsp
Curry leaves : 1 sprig
Salt to taste

Other Ingredients :
Oil : 1/4 cup or as needed for frying
Basmati Rice : 2 cups

For Masala :
Onion : 3 (finely, sliced)
Ginger : 1 1/2 tbsp (minced)
Garlic : 1 1/2 tbsp (minced)
Green Chillies : 4 (slit,lengthwise)
Turmeric Powder : 1/4 tsp
Red Chilly Powder : 1 tbsp or to your spice level
Coriander Leaves : 1/4 cup
Garam Masala Powder : 1 tsp
Lemon Juice : 1/2 tsp
Freshly Crushed Black Pepper : 1/4 tsp
Mint Leaves : 1/4 cup (finely, chopped)
Coriander Leaves : few sprig (finely, chopped)

Method of Preparation :

1. Clean and pat dry the cleaned fish using a kitchen tissue and cut depending on the kind of fish you are using.
2. Make a fine paste of all ingredients listed above ' For Marination' using either oil or bit of water.
3. Apply the masala paste on the fish pieces one by one and keep the marinated fish pieces for 1/2 hr to 1 hr in refrigerator.
4. Soak the rice in water for about 30 mins and drain.
5. Take 4 cups of water in a vessel, Add rice and salt to it and boil it till rice becomes tender; Cook the rice in such a way that each grain should be separate. (Note : Do not overcook)

6. Heat a oil in the frying pan and shallow fry the fish flipping both the sides; drain the excess oil in the paper towel and keep it aside; Make them into small pieces.
7. In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent. (Note : This gives an extra flavor to the rice.)

8. Add minced ginger, garlic and green chillies and saute for couple of minutes.
9. Add all the masala spice powders and chopped mint leaves. Saute well for a minute
10. Now add fish pieces and combine well.
11. Add the cooked rice little by little; adjust the salt and add lemon juice to this. Mix well.

12. Serve hot with Raita (recipe included here) and Enjoy !

Recipe Courtsey - Lakshmi Nair

Recipe for Cucumber Tomato Raita

Preparation Time : 5 minutes

Serves : 4

Ingredients :

Cucumber : 1/2 (chopped)
Tomato : 1 (small, chopped)
Plain Yogurt : 1 cup
Chat Masala : 1/2 tsp (optional)
Grounded Black Pepper : 1/2 tsp
Coriander Leaves /Cilantro : handful (finely, chopped)
Salt to taste

Method of Preparation :

1. Chop tomatoes and cumber and add to beaten yogurt.
2. Add salt, pepper and sprinkle the chat masala and chopped coriander leaves over,and serve with Biryani or with Paratha and Enjoy !

Related Posts

Click here for more Salad Recipes

Good Day All !

No Bake Oreo Cheese Cake

2011-12-31T18:38:00.000-08:00

Happy New Year, everyone! I hope you all had a wonderful time with friends and loved ones.

We too had a wonderful time, involving dinner outs, party at our friends’ place. Being together with loved ones and friends makes me so grateful for all the blessings in our life.

2011 was a year of both joys and sorrows for us, so I am optimistic that 2012 will be much better.

We are thrilled to mark the beginning of this 2012 with easy "No Bake Oreo Cheese Cake".

I’ve been on an oreo kick lately. After the Oreo Stuffed Chocolate Chip Cookies, I began brainstorming of other oreo desserts I could make. when I saw these on Kraftsrecipes How could I resist? Even it 's not zero calories and it’s probably not very healthy, but they sounded yum and easy, so decided to try and I knew my kids would enjoy this for sure. :-)

Oreo crust layered with cream cheese and chopped oreos. The end result is a yummy, and cream creation. I recommend putting it on your wish list and try..Enjoy!

Recipe for No Bake Oreo Cheese Cake

Preparation Time : 15 minutes

Setting Time : 4 hrs
Serves : 16

Ingredients :

Oreo Cookies : 45 /1 pkg (16.6 oz ) divided
Butter : 1/4 cup, (melted)
Cream Cheese : 4 pkg. (8 oz each), softened
Vanilla Extract : 1 tsp
Sugar : 3/4 cup
Cool Whip Whipped Topping : 3 cups, thawed

Method of Preparation :

1. Line 13×9-inch pan with foil, with ends of foil extending over sides of pan.
2. Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter.
3. Press firmly onto bottom of prepared pan and refrigerate while preparing filling.
4. Beat cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended.
5. Gently stir in cool whip whipped topping and chopped cookies.
6. Spoon over crust; cover. Refrigerate 4 hours or until firm.
7. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
8. Store leftover cheesecake in refrigerator.

Related Posts

No Bake Banana Cake
Tapioca Steamed Cake
Steamed Sweetened Rice Cake

Click here for more Desserts Recipes

Have a wonderful and year ahead!

Rava Laddu /Ladoo /Unda /Semolina Balls & Happy 2012

2011-12-30T23:08:00.000-08:00

It is almost time to ring in the New Year. Are you ready for the big countdown?

To the old, long life and treasure; To the young, all health and pleasure. Wishing everyone a blessed, prosperous, healthy & happy 2012!

Goodbye 2011! and say hello to 2012 with these yummy treat..Rava Laddu/Semolina Balls

Laddu /Ladoo is an Indian sweet made with different kinds of flour and shaped into small balls for serving as a treat for festivals and special occasions.The sweet can be made from both grain and legume flours and often has nuts or dried fruit added.One of the most popular varieties is Boondi Laddu/Ladoo

Today we are featuring Rava Laddu /Ladoo /Rava Unda. Rava laddu is made from semolina, which is roasted and mixed with milk or ghee until the mixture is dry enough to form into balls. Nuts, raisins and grated coconuts are frequent additions to rava laddu.These sweet balls are extremely easy and jiffy sweet which is prepared in no time. Roast and mix all ingredients together and the the sweet is done.

May 2012 brings you all the happiness in the world ! We are looking forward to 2012 and all of the adventures that are to come..

Recipe for Rava Laddu/Ladoo/Rava Unda /Semolina Balls

Preparation Time : 20 minutes
Baking Time : 15 minutes
Serves : Around 10 to 12 medium-large sized balls

Ingredients :

Rava /Semolina : 1 cup
Sugar : 1 cup
Ghee : 1/4 cup
Milk : 1 tbsp
Grated Fresh Coconut : 1/4 cup
Cashew nut : 10, broken into pieces
Raisins : 10 nos
Cardamom Powder : a pinch

Method of Preparation :

1. Heat 2 tbsp ghee,when its hot, fry the raisins on medium heat until they puff up and add cashew nuts and fry until golden brown, Keep it aside.

2. In same pan roast the grated coconut for couple of minutes; remove and set it aside.
3. Add the remaining ghee and add the rava /semolina/farina; reduce flame over low and roast evenly until a nice aroma starts coming out, (Note : Make sure to not burn the rava /semolina. To ensure this, keep stiring continuously.)
4. In a bowl, take all the roasted rava, nuts, coconut and add the cardamom powder.

5. Then add the sugar and mix well.
6. Slowly add the warm milk into the bowl. Make small balls out of this mixture immediately, roll it tight, check if you are able to gather as balls. if you could and then mixture is too dry, sprinkle more milk or add more warm ghee to it and make balls again (or) When you find that milk added is enough to get you laddus, transfer it back to the pan and cook over low heat for couple of minutes remove from the fire and try to gather the balls.
7. Yummy Rava Ladoos are ready to enjoy!

Notes:

While roasting the rava, make sure that heat is low, else there is a chance of the rava getting over roasted.
Add heated warm ghee and make ball immediately, so ladoo won't break easily.
Sprinkling milk will make the shelf life reduce, it's best to consume within a 3 days of making them.
If you store them in fridge, you can have them for a week.

Related Posts

Date Nuts Balls /Dry Fruit Laddu
Boondi Ladoo
Pineapple Laddu

Click here for more Sweets Recipes

Once again we wish you all a very Happy & Prosperous New Year!

Cherry Cranberry Eggnog Tea Bread with Eggnog Glaze & Wish You all a Merry Christmas!

2011-12-21T13:39:00.000-08:00

Yes the Joys of Christmas is here..I know everyone is busy with holiday shopping, wrapping presents, parties, good food, family, friends and anxiously waiting for Santa to come down the chimney...

Wait wait...take a time out because, I have one more special holiday treat to share blossom "Cherry Cranberry Eggnog Tea Bread".

My baking list is very long this year, Finally, I am done with the holiday baking and packing off to friends.We love seeing so many of our friends celebrating the joyous season.

Now, it’s my time to enjoy the festive season and I am set for holidays :-) We decided to travel this year. so I thought of posting my Christmas wishes and treat from my kitchen to you all in advance..

If you like cherry, cranberry and eggnog together, you are in for a real treat. This recipe is going to blow your mind and your taste buds!

I adapted this recipe from a cookbook called The Pampered Chef's "Celebrate"! my friend presented to me.
Of course, being me, upon receiving the book I flip right to it and start reading all the recipes but then its very hard to settle with a recipe, because each and every recipe sounds yum, finally I got stucked with this festive, cherry-studded wonderful quick bread.

The basic recipe just calls for glazed cherry and ground nutmeg, but I belive that sky is the limit for variations, so I played around added cranberry, raisins and cardamom.You can use your imagination and put your own spin on it.

They are fun, festive, and oh so delicious! The ultimate treat whether served for a brunch, an afternoon tea or as a simple dessert. My girls loved it so much, I may switch up the flavors and make it for their birthday this year. But, no matter what time of year you decide to make it, everyone will fall in love with this incredible treat!

Merry Christmas everyone! We hope you all have a safe and joyous holiday!

Recipe for Cherry, Cranberry Eggnog Tea Bread with Eggnog Glaze

Preparation Time : 25 mins
Baking Time : 1 hour 20 minutes
Serves : 12 (one large loaf)

Ingredients :

Marashino Cherries : 3/4 cup (chopped and well drained)
Dried Cranberry : 1/4 cup
Raisins : 1/4 cup
All-Purpose Flour : 2 1/4 cup
Baking Powder : 1 1/2 tsp
Ground Nutmeg : 1/2 tsp
Cardamom Powder : 1/2 tsp
Salt : 3/4 tsp
Granulated Sugar : 1/2 cup
Brown Sugar : 1/2 cup
Unsalted Butter : 3/4 cup (softened)
Eggs : 3
Eggnog : 1 cup

For Glaze :

Powdered Sugar : 1/2 cup
Eggnog : 3-4 tsp
Toasted Sliced Almonds : 1/4 cup

Method of Preparation :

1. Preheat oven to 325° C /165 ° F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. Set aside.
2. Chop the cherries and place it on a paper towel ; Pat dry.
3. In a small bowl, combine flour, baking powder, ground nutmeg powder, cardamom powder and salt, mix well and set it aside.
4. In a large bowl, using electric mixer or hand mixer; beat the granulated sugar, brown sugar and butter on high until mixture is light and fluffy.
5. On the medium speed, add eggs, one at a time, beating until blended.
6. Add one third of the flour mixture, beating on low speed just until combined.
7. Beat in half of the eggnog.
8. Add the another one third of the flour mixture, the remaining eggnog, and then the remaining flour mixture, beating after each addition just until combined.
9. Gently stir cherries into batter; pour batter into prepared loaf pan.
10. Bake 1 hour 20 minutes or until the cake tester inserted in center comes out clean and top is golden brown.
11. Cool in pan for 5 minutes. Loosen sides of the loaf; remove from the pan to cooling rack; cool completely.

Preparing Eggnog Glaze :

1. Mix the powdered sugar and eggnog until smooth; drizzle half of the mixture over cooled loaf.
2. Sprinkle evenly with almond slices; drizzle remaining glaze over almonds.

Cut into slices using serrated knife and Enjoy!!

Notes :

To make well in advance : Prepare bread as directed in steps 1 to 11. Wrap securely; freeze up to 1 month. When ready to serve, thaw bread at room temperature; unwrap. Prepare glaze and drizzle over bread as recipe directs.
To Toast the almonds, place in small pan and heat over medium heat until light golden brown, stirring constantly. Remove from the pan and cool completely.

Related Post

Traditional Eggnog

Christmas Stollen /German Christmas Fruit Bread/Cake

Christmas Fruit Cake /Kerala Plum Cake

Palmier /Elephant Ears

Almond Cookies

Again, Wish you all a very Merry Christmas !!

Peanut Butter Kisses /Peanut Butter Blossoms

2011-12-20T06:19:00.000-08:00

Yes, you read it right, PEANUT BUTTER KISSES cookies!!

You think your holiday goodie list is complete yet? think again. I recommend you make these Peanut Butter Cookies with Hershey Kisses to your goodies!

A friend of mine is crazy of these cookies, so I made a special surprise for her this wonderful holiday. She is travelling this holiday and this was given as a gift to her as a travel snack. Tam, I hope there are some left for your travel.;) Yes, you thought it right, she dived on it right away.

These cookies are soft, delicate, and full of peanut butter goodness...as long as you take them out on time. DO NOT OVERBAKE these. They are done at about ten minutes. Don’t let them fool you…they won’t look done, but I promise, they are. They will set itself!

I got this recipe from the Hershey Kiss bag and recipe calls for all purpose flour, but i thought of making it a bit healthier and substituted with whole wheat flour instead.

Try making this decadent treat for your special someone(s) or anytime of year for your friends and family and trust me, you’re going to be on everyone’s permanent party list!

Now all I really want to know is…What is your favorite cookie that you just can’t resist?

Happy Holiday Season Everyone!

Recipe for Peanut Butter Kisses/ Peanut Butter Blossoms /Hershey Kiss Cookies

Preparation Time : 20 mins
Baking Time : 10 mins
Serves : 21/2 dozen

Ingredients:

Creamy Natural Peanut Butter : 3/4 cup
Unsalted Butter : 1/2 cup (softened)
Light Brown Sugar : 1/3 cup (packed)
Natural Granulated Sugar : 1/4 cup

Baking Soda : 1 tsp

Salt : 1/4 tsp

Egg : 1
Vanilla Extract : 1 tsp
Skim Milk : 2 tbsp
Whole Wheat Flour : 1 cup
Unbleached All-Purpose Flour : 1/2 cup
Dark Chocolate Kisses : 1 bag

Method of Preparation:

1. Using your hand mixer in a large bowl, mix the butter and peanut butter together.
2. Add in the granulated sugar and brown sugar; beat until fluffy.
3. Then, mix in the egg, vanilla extract and milk; beat well.
4. Stir together flours, baking soda and salt and mix well.
5. Chill the dough in the freezer for about 20 minutes.
6. Preheat oven to 375° C /190° F; Shape the dough into 1″ balls.
7. Roll the balls in sugar.
8. Place the balls on baking sheets and with two fingers slightly push down the balls.
9. Bake for about 7 minutes. Remove from oven and push Kiss down into the middle of each cookie.
10.Return to oven and bake for 2 1/2 more minutes. Remove and let cool completely on a wire rack and enjoy!

Related Post

Oreo Stuffed Chocolate Chip Cookies

Almond Cookies

Christmas Stollen /German Christmas Fruit Bread/Cake

Christmas Fruit Cake /Kerala Plum Cake

For More Holiday Recipes Click here

Happy Baking!

Eggnog - Perfect for the Holiday season!

2011-12-15T11:04:00.000-08:00

Oh. My Lusciousness! Eggnog is something that my family looks forward to each Christmas. We tasted it for the first time at one of our friend’s place and instantly fell in love with it on first sip :-) While having this I knew I wanted to give it a try.

I just made my first batch of homemade Eggnog minutes ago and it is so delicious! The best part of making your own eggnog is the freedom of creativity.

Now let me introduce Eggnog to my friends who haven’t heard about it. Eggnog is delicious and ever-popular traditional holiday beverage. This rich creamy, frothy and easy to make, you’ll wonder why you ever bothered to buy it in the store.

Eggnog recipe is made with milk, sugar, raw eggs and spices, usually cinnamon and nutmeg and with plenty of booze; such as brandy, rum or whiskey. Of course a nog can be made without the booze too, but then it misses a certain depth of flavor, so depending on your personal taste you can spruce it up with the alcoholic beverage pretty much of your choice, or not. To know more about Eggnog read here .

Eggnog's uses don't end at the punch bowl. You can infuse Eggnog flavour into baked goods too..
Yes...it is on the way to make it to the site yet ;)...stay tuned..!!

Give this simple but delicious eggnog recipe a go at this year holiday party - with love.

This how it goes..

Recipe for Traditional Christmas Eggnog

Preparation Time : 15- 20 minutes
Serves : 5-6

Ingredients :

Eggs : 4
Sugar : 1/2 cup
Vanilla extract : 1 tsp
Salt : a pinch
Rum : 1/4 cup
Cognac or other brandy : 1/3 cup (add or reduce alcohol just to your taste) (For Non-alcoholic version, just substitute with milk for alcohol.)
Whole Milk : 2 cups
Heavy Cream : 1 cup
Powdered Cinnamon : 1/2 tsp
Freshly Ground Nutmeg : 1/2 tsp + little extra for garnishing

Method of Preparation :

1. Begin by separating the eggs yolks and whites. In a large bowl, whisk and mix together the egg yolks with half of the sugar, vanilla extract and pinch of salt until sugar dissolve and they are light and fluffy.
2. Add the rum, coganac and milk.
3. Add the cinnamon and nutmeg powder and set the mixture aside.

4. Now beat the egg whites. In the bowl of a stand mixer or in hand mixer; beat the whites until they are soft peaks and with the mixer still running gradually add the remaining sugar and beat until stiff peaks form.
5. Clean off the beaters and whip the heavy cream till nice soft stage.
6. Fold the egg whites into the milk mixture and then gently fold in the whipped cream.
7. Transfer the drink to a punch bowl and serve it in glass cups.
8. Sprinkle some nutmeg on the top for garnish and a little extra flavor. Serve and Enjoy!!

Notes :

This recipe uses raw eggs, so be sure to keep the drink cool at all times.
For non-alcoholic eggnog, simply substitute milk for the alcohol.

Recipe Courtsey : Mainly from Martha Stewart and from here

Check here for More Christmas Recipes

Happy Holidays!

Nadan Chicken and Potato Roast /Spicy Chicken and Potato Roast - Slow cooked Version

2011-12-12T12:20:00.000-08:00

Another spicy invention from my kitchen to you all ! Touch of fennel, heat from chillies, pearl onions and curry leaves, now you guess the flavor!!

One of my loyal reader and fellow blogger friend Nima, asked me to post my version of chicken with potato roast. She asked me long time back and I promised her, but it took sometime for the promise to materialize.

I am sorry Nima it took me this long to prepare this..Anyways, better late than never :-) Will post the spice-less version too soon. So here u go Nima, try and let me know how you liked it :-)

I appreciate a quick and simple meal, I also really enjoy making slow cooking, when I have the opportunity. I think that the slow cooking really brings out the flavor of the spices. I love each step to make a meal the best it can be. I know there are lots of easier versions out there, but I wanted to go for the slow cooked version.

If you enjoy Kerala style recipe with slow cooking then its a must try, I'm sure the final product is something to be proud of..Enjoy the post and happy slowcooking!

Recipe for Slow Cooked Nadan Kerala Style Spicy Chicken and Potato Roast

Preparation Time : 30 mins to 1 hour
Cooking Time : 1 hour to 11/2 hour
Serves : 4

Ingredients :

To Dry Roast & Marinate :

Chicken with Bones : 2.5 lb/11/2 kg (washed & cut into medium pieces)
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 4 tsp or as per tolerance (lightly roasted)
Coriander Powder : 2 tsp (lightly roasted)
Homemade Garam Masala Powder : 11/2 tsp (Recipe given below)
Fenugreek Powder : a pinch

Garlic : 4 cloves (crushed)

Ginger : 1" piece (crushed)

Vinegar or Lime juice : 1 tsp
Salt to taste

To Saute :

Shallots /Red Small Onions : 2 cup or Onion : 1 (large, finely sliced)
Tomato : 1 (medium, finely, chopped)
Potato : 2 (medium peeled and cubed)
Garlic : 4 cloves (crushed)
Ginger : 1" piece (crushed)
Green Chillies : 2-4 (slit lengthwise) adjust as per taste
Whole Black Pepper : 11/2 tsp (adjust as per tolerance) (freshly crushed)
Fennel Seeds /Perumjeerkam : 1/2 tsp
Cinnamon /Karugapatta : 1" stick
Cloves /Grambu : 2
Cardamom /Elakka : 2 pods
Bay Leaves /Karugailla : 1
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 1 tbsp or as per tolerance
Coriander Powder : 2 tbsp
Homemade Garam Masala : 1 tsp
Coconut slices /Thenga Kothu : 1/2 cup
Curry Leaves : 2 sprig
Oil : 2 tbsp + 3 tbsp
Water : 1/2 cup
Salt to taste

For Fresh Homemade Garam Masala :

Fennel Seeds /Perum Jeerakam : 1 tsp,

Cinnamon Stick/Karugapatta : 2 inch pieces,

Cloves/Grambu : 2,

Star anise / Takkolam : 2,

Green Cardamom /Elakka : 2 pods

Method of Preparation for Fresh Homemade Garam Masala :

1. Dry roast all the ingredients listed above for "To Make Fresh Garam Masala" and grind to fine powder and keep it aside. (Note : You can prepare this in bulk and store, but fresh masala taste too good or you can use store bought garam masala.)

Method of Preparation for Slow Cooked Nadan Chicken and Potato Roast:

1. Heat a small pan over low heat and dry roast the coriander powder, red chilli powder, fenugreek powder when its turns to darker brown, add turmeric powder and stir for a minute or two. Keep stirring while dry roasting spices without burning them.
2. Marinate the chicken pieces with the above roasted spices, crushed garlic, crushed ginger , vinegar and salt; keep in the refrigerator for 1/2-1 hrs (Note : For best result marinate overnight)
3. Pour 2 tbsp of coconut oil in a wide heavy bottomed pan and tilt the pan in such a way that oil gets spread evenly in the pan. (Note : Using heavy bottomed vessel is very important for slow cooking.)
4. Add the whole spices, fennel seeds, half of the curry leaves and saute for couple of minutes.
5. Add sliced shallots and saute till it turns to light brown in color, add crushed ginger and garlic; saute for minute or two.
6. Add in coconut silces and fry for a minute; add chopped tomato and saute till it turns to soft and mushy
7. Now add all the spice powder, (except freshly crushed pepper,) the marinated chicken pieces, cubed potato; combine everything well and saute for 5-8 minutes.
8. Add 1/2 cups of water; bring to boil and let it stand on high flame for 5 minutes.
9. Cover and cook over medium heat for 10 to 15 minutes or until the chicken start to ooze out water.
10. Now remove the lid, mix well and cook until all the water evaporates.
11. Reduce the heat to low and add the remaining 3 tbsp coconut oil, freshly crushed black pepper, curry leaves and dry roast it in low heat till browned up. Adjust the salt and spices. (Note : Check in between and give a stir to avoid burning and sticking to the bottom. It takes 45-1 hour minutes approximately. Do not close the lid after adding oil to roast the chicken.)

12. Once the chicken meat starts to fell apart and have attained the dark brown color then remove from the fire and let stand covered for 10 minutes before serving.
13. Delicious Chicken and Potato Roast is ready to serve. Serve as a side dish for Rice or with Indian breads.

Notes:-

This is a very hot dish. Increase or decrease chilli powder and pepper powder as per your tolerance. Optional - To bring down the heat, substitute red chilli powder with kashmiri chilli powder or paprika.
Using freshly ground pepper and coconut oil enhance the authentic taste and flavor.
I prefer to use shallots instead of onions as it gives a great flavor to dish.

Chicken Ularthiyathu /Sauteed Chicken

Nadan Chilli Beef /Beef Ularthiyathu /Kerala Style Chilli Beef

Chettinad Mutton Chukka /Spicy Lamb Roast

Nadan Mutta Roast /Kerala Style Egg Roast

Happy Cooking!

Palmier /Elephant Ears /Little Hearts Biscuits

2011-12-06T15:23:00.001-08:00

With the holidays around the corner, we all definitely have cookies on the mind. What kind of cookie do you plan on making this holiday season??

My holiday baking begins with easy to make, delicious and versatile French cookie, 'Palmier /Elephant Ears' - fun and different…they make the plate look pretty!

I made these especially for my friend 'M', who loves similar cookies called Little Hearts manufactured by Britannia, India. I was inspired by the Martha Stewart’s Baking Handbook and I decided to try add my personal touch to it!

Palmier is a cookie made of puff pastries, rolled and cut into a butterfly shape, and sprinkled with sugar. The easiest way to make palmier is using pre-rolled frozen puff pastries. You can make your own puff pastry from the scratch, but to save time and energy the store-bought puff pastry are used. It makes the things easy on you and never fail to impress. This is a no-stress no-mess recipe that’s perfect for a last minute sweet treat. Palmier /Elephant Ears can be served with plated desserts, topping cupcakes or simply with a cup of tea..Yum!

These crisp, sweet, buttery pastry, carmelized flakey texture, are perfect to give as a holiday gift or for a cookie party or for Valentine’s Day or just as a treat to share with you kids. So, bake a dozen or two, swap with friends and family and enjoy these yummy cookies.

Now, lets plunge into the recipe!

Recipe for Palmier /Elephant Ears

Preparation Time : 45 mins
Baking Time : 15 mins
Serves : 2 dozen

Ingredients:

Puff Pastry Sheet : 1 (defrosted )
Granulated Sugar : 1/3 cup
Cardamom : 3/4 tsp (crushed)
Optional - Almonds or Pecan, Walnut : 3 tbsp (coarsely ground)
Optional - Egg white : 1

Method of Preparation :

1. Thaw the puff pastry sheet according to package directions for 30-40 minutes.
2. Preheat the oven at 400 degree F /200 degree C.
3. Mix the sugar and cardamom; sprinkle half of the sugar evenly on a clean work surface.
4. Place the puff pastry sheet on top with the shorter edge facing towards you.
5. Mix the coarsely ground almonds or pecan into the remaining sugar cardamom mixture and sprinkle that on top of the pastry sheet.

6. Working from one end, roll the puff pastry gently into rectangle, about 1/8 inch, continually coating both sides of the sheet with sugar mixture.

7. Fold the sides of the rectangle towards the center so that they go halfway to the middle.
8. Fold them again so the two folds meet exactly at the middle of the dough. Leave a 1/4 inch space in the middle.Trim the outermost edges with a knife.
9. Wrap tightly in plastic and freeze until firm, about 15 minutes.
10. Cut the dough crosswise into that are between 1/4 -1/2 inches wide and place cut side facing upwards on a baking sheet on ungreased baking sheets, about 2 inches apart, and flatten firmly with with the palm of your hand.
11. Optional - Brush with egg white and sprinkle with additional sugar, if desired.
12. Bake for about 15-20 minutes or till both the sides turn a light brown.

Notes:

The sky is the limit for palmiers variations. You can use your imagination and put your own spin on it.You can make sweet palmiers or savory palmiers, according to your taste. Above is a cardamom flavor palmiers, since we like it this way. Some other optionals are Cinnamon, Organe, Lime Zest, etc..The basic recipe just calls for sugar and pastry sheet.
Although the puff pastries should be thawed before using, work with the pastry sheets while they are still cold. When the pastry becomes too warm, the butter inside the pastry will melt. In that case, chill it in the refrigerator for around 10 minutes.
Increase or decrease sugar acoording to your taste.
Palmiers can be stored in an airtight container up to 3 days.

Related Post

Oreo Stuffed Chocolate Chip Cookies

Almond Cookies

Christmas Stollen /German Christmas Fruit Bread/Cake

Christmas Fruit Cake /Kerala Plum Cake

For More Holiday Recipes Click here

Happy Baking!

Nadan Koonthal Roast /Kerala Kanava Roast /Spicy Squid /Calamari Roast

2011-12-05T10:43:00.001-08:00

What makes one’s mom’s recipe a winner? The secret ingredients is boundless love and the care that goes into the dish and which is often our first real taste and it's such a treasure...Aren't they?

There are a ton of recipes from my mom, I could share, this is one among them..'Nadan Koonthal Roast /Country Style Spicy Squid Rost'.

It amazes me how this recipes slip through the cracks. This is one of my old time favorite. This made me realize that there are still several more hidden within the cracks. Of course not the most earth-shattering of realizations :-)

But there is something mystical about this Spicy Squid Roast /Koonathal Roast, the aromas awakens your senses which in turn fires the appetite and it is hard for the taste buds to resist the temptation of this spice-rich preparation.

Several fresh spices are used that gives a unique aroma and flavor to this preparation and not only it's hearty but it's heatlhy too..It is low in calories, contains no saturated fat and is high in natural protein and only takes minutes to prepare.

I whipped it up for our family lunch last week, every time I make this dish we lap it up like we have been starving for days.

This is how I went about it…

Recipe for the Nadan Koonthal /Kanava Roast /Kerala Squid/Calamari Roast

Preparation Time : 1/2 hour
Cooking Time : 10-20 minute
Serves : 4

Ingredients:

For Marinade:

Squid /Calamari /Koonthal /Kanava : 1 1b / 1/2 kg (cleaned and cut the squid into rings) (Check here to see how to clean the Squid/Koonthal)

Red Chilli Powder : 1 tsp or to your tolerance level
Turmeric Powder : 1/4 tsp
Salt to taste

For Roast :

Onions : 1 large, (finely, sliced)

Garlic : 4-5 (crushed)

Ginger : small piece (crushed)

Green Chillies : 2-3 (slit lengthwise)
Tomato : 1 (medium, chopped)

Red Chilli Powder : 1/2 tsp or to your spice level
Kashmiri Chilli Powder /Paprika : 1/2 tsp
Freshly Grounded Black Pepper Powder : 1/2 tsp or to your spice level

Homemade Grama Masala : 1/4 tsp (To Make Fresh Homemade Garam Masala : Fennel Seeds /Perum Jeerakam : 1 tsp, Cinnamon Stick/karugapatta : 2 inch pieces, Cloves/Grambu : 2, Star anise / Takkolam : 2, Green Cardamom //elakka : 2 pods (or) Use Store Bought Garam Masala : 1/4 tsp)
Curry leaves : 2 sprig
Coconut oil : 3 tbsp

Salt to taste

Method of Preparation for Fresh Homemade Garam Masala :

Method of Preparation for Koonthal /Kanava /Squid/Calamari Roast :

1. Clean and cut the squid into rings and marinate it with above listed ingredients 'For Marinade' for 1/2 hr.

2. In a pan; preferably in 'manchatti' an earthen pot; heat 1 tbsp of coconut oil and add the 1 sprig of curry leaves and the marinated squid /koonthal and cook for 5 minutes, until the squid is hard. Remove from them the manchatti /eathen pot and keep it aside. (Note : Make sure not to overcook the squid /koonthal/kanava as the meat becomes rubbery.)

3. In the same pot, add a 2 tbsp of remaining coconut oil and add sliced onion, crushed ginger, crushed garlic, green chilles.

4. Saute well till the onion become light brown in color, now add the chopped tomatoes and cook till turns to soft and mushy.

5. Add all spice powders, remaining curry leaves and saute for couple of minutes. (Note : Take care not to burn the spices, add few drops of water to avoid burning the spices.)

6. Add the fried half cooked squid, mix well and roast it for 10 minutes on medium flame. Add more oil if needed.

7. Adjust the salt and drizzle little coconut oil and keep covered for 10-20 minutes, let the flavor set.

8. Delicious Spicy Koonthal/Squid Roast is ready. Serve with steamed rice, roti or with appam..Enjoy!!

Notes :

This is a very hot dish. Add or reduce chilli powder and pepper powder according to your taste. Optional - To bring down the heat, if you want can substitute red chilli powder with kashmiri chilli powder or paprika .
Using freshly ground pepper and coconut oil enhance the authentic taste and flavor.

Related Post :

Meen Ularthiyathu /Spicy Fish Roast

Nadan Mutta Roast /Kerala Egg Roast

Karal /Eeral Varuthathu /Spicy Liver Fry

Chicken Ularthiyathu /Sauteed Chicken Fry

Check here for more Fish Recipes

Have a Good day all!

Paneer Tikka Masala /Grilled Cottage Cheese Cubes in Creamy Gravy

2011-12-02T14:34:00.000-08:00

Here’s yet another simple & delicious recipe for all Paneer lovers. What is your favorite Paneer dish? Personally me, when it comes to paneer my list goes on :-) Yes I dash on all paneer dishes! Today’s featured recipe is Paneer Tikka Masala!

This is a common dish at most Indian restaurants worldwide and many of my non-Indian friends love it so much; they personally asked me to post some of these recipes, so here it is, specially dedicated to all my friends here in FL.

The eternal favorite Paneer Tikka Masala; smooth creamy gravy with all the goodness of indian spices combined with smoky flavor of paneer/cottage cheese cubes.

Ok now let me brief you about Paneer Tikka Masala. Is a very famous & classic Punjabi dish. Could also be said as vegetarian version of chicken tikka masala and one of the most popular dish in parties. The pre-marinated pieces of paneer are grilled and then added to a thick spicy tomato creamy gravy. The result is a lovely smokey and tangy flavor delicious curry, the tangy flavor comes from the way u marinated it.

Believe me, You cannot go wrong with this, try it for yourself and relish!

Recipe for Paneer Tikka Masala :

Cooking Time : 20-30 minute
Preparation Time: 1-2 hour
Serves : 4

Ingredients :

For the Paneer Tikka

Paneer : 14 0z /500 grms /2 cups (cut into 1 inch thick cubes)
Butter /Ghee : 11/2 tbsp + 1/2 tsp more for brushing
Ajwain Seeds /Carom Seeds : 1/2 tsp
Thick Yogurt /Hung Curd : 1/2 cup
Kashmiri Red Chillies /Paprika : 1 tsp or to taste
Gram Flour : 1/2 cup
Garlic Paste : 1 tsp
Ginger Paste : 1 tsp
Lemon Juice : 2 tsp
Mustard oil : 2 tbsp
Turmeric Powder : 1/4 tsp
Tandoori Masala : 1 tsp
Salt to taste

For the Gravy :

Onion : 4 medium, minced
Asafoetida : a pinch
Garlic : 6-8 cloves (chopped)
Ginger & Garlic Paste : 11/2 tsp
Tomato : 3 (large, chopped)
Tomato Puree : 1/4 cup
Cumin Seeds : 1 tsp
Turmeric powder : 1/4 tsp
Kashmiri Red Chillies/Paprika : 1 tsp or to taste
Coriander Powder : 1 tsp
Garam Masala : 1 tsp
Cumin Powder : 1 tsp
Kasoori methi : 1 tsp (crushed)
Fresh coriander leaves : 1 tbsp (finely, chopped)
Cream or Evaporated Milk : 1/4 cup
Oil : 2 tsp
Salt to taste

Method of Preparations :

For tikkas :

1. Melt butter in a pan and add the ajwain seeds and gram flour and roast it in a slow flame for a minute till you get a nice aroma. (Note : Care should be taken not to burn the gram flour; the best way is to stir continuously and take the pan off the heat, back to the heat time and again). Allow this to cool.
2. Soak the bamboo skewers in water for 5 minutes. Take them out and wipe them and set it aside or you can use metal skewers without soaking them in the water.
3. To prepare marinate : In a large blow, add 1 tbsp of above roasted gram flour mix, yogurt, kashmiri red chilli powder, ginger garlic paste, lemon juice and mix well.
4. Heat mustard oil till the smoke comes and remove from the fire, now add turmeric powder and stir well; add the turmeric oil into the above marinate mixture and combine well.
5. Mix paneer cubes into above marinate mixture and gently mix well.
6. Arrange paneer pieces on soaked bamboo skewers or metal skewers and set aside for around 1-2 hrs in a refrigerator. (Notes : As paneer is very soft and can break very easily so arrange carefully.)
7. Place the paneer tikka skewers on baking tray covered with aluminum foil, brush with little oil on top.
8. Broil the Paneer in the oven on high for 8-10 minutes each side. (Note : Temperature setting and cooking time may vary depending on oven so adjust the timing accordingly.)
(or) grill the paneer tikkas on a tandoor or barbecue grill over a moderate heat for 6-8 minutes or till light brown in color from all sides (or) Heat oil on a tawa and place the skewers on it. Cook turning the skewers a few times, so that the paneer browns evenly on all sides.(Note : Do not overcook it or the paneer will become chewy.)
9. Take the paneer cubes off the skewers, place on a plate and set aside.

For the Gravy :

1. Heat the oil in a pan. Add cumin seeds and when they begin to change colour, add asafoetida, minced onions and sauté till well browned.
2. Add garlic and sauté till lightly browned. Add ginger paste and garlic paste and continue to sauté for another minute.
3. Add chopped tomatoes, salt and cook, covered over low heat till the tomatoes are soft and pulpy.
4. Add tomato purée, red chilli powder, turmeric powder, coriander powder, cumin powder and half a cup of water and cook, covered, over medium heat for three to four minutes, or till the oil separates.
5. Stir in the coriander leaves, kasoori methi, garam masala powder and cream or evaporated milk. Cook for another couple of minutes.
6. Add paneer tikka and stir gently and serve with a dollop of butter on top.7. Serve with Naan,Chappathi,or with any Indian Bread or with Pulao and Enjoy!!

Notes :

This recipe works very well for the chicken tikka masala as well.
Paneer Tikka without gravy makes a wonderful appetizers/starter. Sprinkle chaat masala and some lemon juice on it and relish it with mint chutney and Enjoy!!

Recipe Source : Sanjeev Kapoor

Related Post :

Tandoori Paneer Tikka /Grilled Indian Cottage Cheese

Paneer Butter Masala /Panner Makhani /Butter Paneer

Paneer Capsicum Masala /Capsicum Bell Pepper with Cottage Cheese

Malai Kofta /Cottage Cheese Dumplings Simmered in Creamy Sauce

Check here for more Vegetarian Gravies

Have a Great Day All!

Pappada Vada / Pappad Fritters /Crispy Lentil Flatbread Fritters

2011-11-30T15:32:00.000-08:00

My series on my favorite snacks continues; Crispy, Super Tasty Pappada Vada!! I made this snack out of nostalgia, really. It all started with a chat I had with my sis. We were talking about my space. Suddenly she asked me, do you remember Pappada Vada? which our amma makes as our evening snack in those days. Yes it reminds me of the days we used to enjoy this crispy and tasty snack once back from school. After rewinding our memories she gave me the recipe and methods and in no time I was in my kitchen trying my luck :-)

Now let me introduce Pappada Vada to my friends who haven’t heard about the snack; Pappada Vada is a popular tea time snack in Kerala. It is very crispy and super tasty. I bet it will come out wonderful... If anyone decides to give it a try, I would love to know how it turned out! They go very nice with a cup of tea, perfect for a lazy afternoon. Enjoy!!

Recipe for Pappada Vada/Pappad Fritters

Preparation Time : 15 minutes
Cooking Time : 20 Minutes
Makes : 15

Ingredients :

Kerala Pappadam /Plain Pappads : 15
Raw Rice : 1/2 cup or Fine Rice flour :1 cup
Dry Red Chillies : 5-6 or Red Chilli Powder : 1tsp or to your tolerance level
Turmeric Powder : a pinch
Black Sesame Seeds /Ellu : 1tsp
Cumin Seeds /Jeerakam : 1 tsp
Asafoetida powder : a pinch
Salt to taste
Water : 3/4 cup or as needed
Coconut Oil /Velichenna - to deep fry : 1 cup or as needed

Method of Preparation :

1. Wash ,clean the rice and soak them in water for 15-20 minutes. Drain out water, grind the soaked rice along with dry red chillies and turmeric powder to smooth paste in a mixer adding enough water (or) If your using rice flour then, in a blow add the rice flour, turmeric powder, red chilli powder and pour in water to make a loose batter and mix well.
2. Add salt, black sesame seeds, cumin seeds, pinch of asafoetida and stir well to blend everything together.
3. Heat coconut oil in a pan/wok. Dip the pappad in the batter, one pappad at a time, press it onto the batter surface and turn to the other side. (Note : Make sure that both sides are adequately coated.)
4. Place the pappad into the oil . Fry on low to medium heat till the pappada vada turns crisp.
5. Turn the other side; deep fry till golden and crisp and drain in kitchen tissues.
6. Repeat the same to all pappads and serve hot with tea or store in airtight containers and Enjoy!!

Note :

To re-heat, microwave for 10-20 seconds.
Batter should be of pouring consistency, it should be thinner than normal dosa batter.
Do not put the pappada in the moist batter for long, it will break and becomes mushy.
Using coconut oil enhance the authentic taste and flavor.
To make more crispier, dry the pappadam /papads in sun for about 15-20 mins.

Related Post :

Uzhunnu Vada /Medu Vada /Black Gram Lentil Fritters
Beetroot Vada /Beetroot Fritters

Parippu Vada /Toor Dal Fritters /Lentil Fritters

Thayiru Vada /Dahi Vada /Black Gram Lentil Fritters in Tempered Yogurt

Check here for more Snack Recipes

Karikku /Elaneer Pudding /Tender Coconut Pudding

2011-11-28T12:13:00.000-08:00

Who doesn’t love pudding? I see no one raised their hand…This is a timeless recipe passed from family to family and one of my all time favorite pudding. This recipe is made with tender coconut pulp along with milk, sugar and condensed milk to create the perfect taste. Sounds good?

For me it is even more, it's a bowl of sweetness that sends me back in time, straight to my mom's kitchen. So, if you like coconut, you will not be disappointed with this pudding..Give it a shot! Enjoy!!

Recipe for Karikku /Elaneer Pudding /Tender Coconut Pudding :

Preparation Time : 20 minutes
Cooking Time : 20 Minutes + 2-4 hrs for setting
Serves : 4

Ingredients :

Tender Coconut (Water and Pulp) : 2
Gelatin : 5 tsp (If you don't have gelatine and replace with 10 grms china grass)

Water : 1 cup
Condensed Milk : 1 tin (reduce sugar if using condensed milk)
Vanilla Essence : ½ tsp
Milk : 1 1/2cup
Sugar : 1/2 cup or according to your taste

Method of Preparation :

1. Measure the water into a microwave-safe container and heat until steaming, about 2 minutes or in a sauce pan heat up the water until it reaches a rolling bowl.
2. Remove from the heat, while stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps and keep it aside. (Or) If your using china grass then soak china grass in 1 cup of water and stir in low flame till completely dissolved.
3. Blend together tender coconut water and the pulp of one of the coconuts in a blender and set it aside.
4. Cut the flesh of the other tender coconut into small pieces and keep aside.
5. In a pan heat milk and condensed milk; stir well.
6. Add sugar and stir till sugar is completely dissolved.
7. Add gelatin mixture or china grass, if your using china grass then strain and add to milk-sugar mixture.
8. Transfer to a dish and add the blended coconut pulp and stir well.
9. Add the thin scrapings of the tender coconut flesh to this mixture.
10. Pour into dessert bowls or cups and allow to cool down and then place in the refrigerator for at least 2-4 hours.
11. Yummy tender coconut pudding is ready to serve. Serve and enjoy!!!

Related Posts
Thai Mango Pudding
Caramel Custard /Flan

Check here for more Desserts

Happy Cooking!

Kappa Puzhungiyathu with Kanthari Mulaku Chammanthi /Boiled Tapioca /Yuca /Cassava with Hot Green Chilly Dip

2011-11-23T14:23:00.001-08:00

Tired of usual breakfast? Thinking of trying out something easy today? Here’s just what you are on the look out for - Kappayum Mulaku Chammanthium /Boiled Tapioca /Yuca /Cassava with Hot Green Chilly Dip. More taste and less work! This is a timeless and popular cuisine of Kerala that sets the mouth watering and the taste-buds tingling.

Yesterday, when I saw this recipe on Maya's blog, it reminded me that I have one in my draft folder for a long time and so I thought it was a good idea to post it before, I loose track of it. Varieties of delectable dishes can be prepared from fresh Tapioca/ Kappa among which the most popular one is Kappayum Meenum /Boiled Tapioca/Yuca with Kerala Fish Curry, or served with Kanthari Mulaku (Bird's eye chilies) Chammanthi or Ulli Chammanthi.. This can be eaten in breakfast, evening snacks or dinner...Ready to eat in less than 30 minutes! If you haven't tried this combo yet, give it a try..you and your family is sure to love it! Enjoy!!

Recipe for Kappa Puzhungiyathu / Chendamuriyan kappa / Boiled Tapioca/Yucca/Cassava

Cooking Time : 20 mins
Serves : 4

Ingredients :

Tapioca /Yuca /Cassava /Kappa : 2 large
Salt to taste
Turmeric Powder : Depending upon the quantity of the Kappa/Tapioca (optional)
Water - As required to cook

Method of Preparation :

1. Clean the impurities of tapioca/kappa and peel the skin and dice into 4-5 round long pieces.
2. Pour enough water to the cleaned tapioca so that all the pieces will be immersed completely,cook uncovered and allow to boil.
3. When the water boils, remove and drain the water and again add the same amount of water, salt and pinch of turmeric powder and cook for for 10-15 minutes or till it turns to very soft and tender
4. Remove from the fire. Drain the excess water and keep it aside.
5. Serve with Mulaku Chammanthi (recipe below) or with Spicy Fish Curry or with any curry of your choice & Enjoy!!!

Recipe for Kanthari Mulaku Chammanthi / Pacha Mulaku Chammanthi / Ulli, Pachamulaku Chathachathu /Green Chilly Dip

Serves : 6
Preparation time : 3-5 minutes ( No Cooking Involved)

Ingredients :

Bird's eye chilies or Green chiles /Kanthri Mulaku or Pacha Mulaku : 15
Shallots / Pearl Onion /Kunjulli : 10

Curry leaves : few
Coconut oil : 3 tbsp

Method of Preparation :

1. Crush the green chilies, pearl onion and curry leaves in a motor and pestle or pulse them couple of times in a food processor or in a mixer.

2. Transfer to a bowl and add salt and coconut oil and combine well .

3. Serve with boiled tapioca.

Related Post

Mashed Tapioca /Kappa Puzhukku

Kappa /Tapioca Biriyani /Ellum Kappayum /Tapioca/Yuca with Meat

Kappa Puzhungiyathu with Meen Curry /Kappayum Meenum /Boiled Tapioca /Yuca with Kerala Fish CurrySteamed Tapioca /Kappa Puttu

Kappa Kinnathappam /Steamed Tapioca Cake

Check here for more Nadan Recipes.

Cheers!

Red Cabbage Thoran /Red Cabbage Stir Fry

2011-11-16T18:45:00.001-08:00

Never tried Red Cabbage? Now is your chance! Recently, my friend re-inspired me to include more red cabbage into my diet...Red cabbage is a vegetable packed with goodness. Though its taste and smell/odor may not appeal to everyone, it is a wonder vegetable that have lots of health benefit.
Red cabbage is a low calorie nutrition powerhouse with many antioxidants that detoxify the body and which has potent anticancer properties.To know more about the health facts read here

During my childhood days I hate eating cabbage and avoided it simply without knowing its health benefits. When I grew up my food habits changed and as all of us, focused on healthy foods.

So why do you want to wait friends, head out to the market, pick up some fresh cabbage - purple, green or savoy and cook up this easy stir fry or eat them raw with your favorite dressing for a truly healthy and taste-sensational treat!

Recipe for Red Cabbage Stir fry/Thoran

Preparation time : 15 minutes
Cooking time : 15 minutes

Serves : 2

Ingredients :

Red Cabbage : 1/2 of one medium sized cabbage (shredded or finely chopped)
Small Red Onions /Shallots or Onion : 1/4 cup (finely, chopped)
Grated Coconut : 1/2 cup
Garlic : 2-3 pods (finely chopped)
Cumin Seeds : 1/4 tsp
Green Chillies : 3-4 (slit lengthwise)
Turmeric Powder : a pinch
Mustard Seeds : 1/2 tsp
Curry Leaves : a sprig
Salt to taste
Oil : 2 tbsp

Method of Preparation :

1. Using your hands mix grated coconut with turmeric powder, shallots, cumin seeds,garlic or you can just pulse 1 time everything together coarsely in blender.
2. Heat oil in a pan and splutter mustard seeds and when it starts to splutter, add curry leaves and saute for a minute.
3. Add the shredded cabbage; saute and close and cook for a minute.
4. Add the coconut mixture and mix everything together.
5. Cover the pan and cook on low heat,stirring occasionally; after 5 minutes remove the lid and stir fry for another 5 minutes.

6. Serve as side dish with rice or for roti's and Enjoy!

Note:

Cabbage should never be overcooked, it tastes good when it is slightly crunchy.
Do not add water while cooking cabbage; it will turn soggy.

Related Post

Cabbage Thoran /Cabbage Stir Fry

Mathanga Thoran /Pumpkin Stir Fry

Beetroot Thoran /Beetroot Stir Fry

Idichakka-or-Idinchakka Thoran /Tender Jackfruit Stir Fry

Check here for more Vegetarian Side Dishes

Garlic Naan /Garlic Flavored Leavened Indian Flatbread

2011-11-14T15:24:00.001-08:00

Do Naan really need introduction?? If you know Indian cuisine then you know what Naan is. Since Naan is traditionally cooked in the Tandoor (a clay oven) with extremely high temperature, most people think it’s difficult to prepare the same soft results at home without a tandoor/clay oven, but there are also a multitude of other option, which is almost close to the Naan prepared the traditional way.

You can use a tandoori oven or broil on a pizza stone in your oven, or you can use cast iron skillet/tawa. It comes out perfect and fluffy with a smoky flavor..I have posted Butter Naan earlier, today's I am sharing recipe for Garlic Naan which is made in oven. Naan can be eaten plain, but is typically brushed with butter or ghee/clarified butter. It pairs great with Butter Chicken, Rogan Josh, Malai Kofta, Panner Butter Masala, Chicken Tikka Masala, or Subzi/Curry of your choice. Try it -you'll love it!

Recipe for Indian Garlic Naan /Homemade Garlic Naan

Preparation Time : 3 1/2 hours
Cooking Time : 4-6 minutes
Makes : 8 Naans

Ingredients :

All-Purpose Flour : 4 1/2 + more for dusting and rolling
Salt : 2 tsp
Baking Powder : 1 tsp
Dry yeast : 1 envelope or 2 1/2 tsp
Warm Water : 1/ 4 cup
Sugar : 2 tbsp
Milk : 3 tbsp
Plain Unflavored Yogurt : 1 cup or 10 heapful tbsp
Vegetable Oil : 2 tbsp + more for the bowl
Garlic : 2-3 cloves, crushed and minced
Ghee /Indian-style clarified butter : 3 tbsp
Coriander leaves : few chopped

Method of Preparation for forming a dough for naan , By using hands or By Food Processor :

1. Place the sugar, yeast, along with warm water in a small bowl and let sit 5-10 minutes or until the mixture begins to froth and rise. This indicates the yeast is active. Set aside.
2. Sift flour,baking soda and salt into a bowl, add yeast mixture,milk,yogurt, 2tbsp of oil/ghee, half of the crushed or minced garlic and mix well together by using hands ,turn the dough out onto a floured surface and knead for 8-10 minutes until shiny and elastic. (Note : If necessary use some warm water)

(OR)

3. If your using food processor; put the flour,salt, and baking powder in a food processor fitted with a dough blade and blend.
4. Pour the yeast mixture, half of the minced or crushed garlic, milk, yogurt, 2 tbsp of oil, into the bowl and knead for 2-3 minutes in a processor or until the dough forms a ball that is smooth and elastic. If you think you need add to water, then add a couple of tablespoons of warm water, just enough to make a soft but not a sticky dough. If it’s sticky, add more flour. (Note : Usually I make the dough a little 'wetter' than actually required because you are going to add more flour whilst kneading which will stiffen it up slightly.)
4. Transfer the dough in a lightly-oiled large bowl. Turn the dough around to coat oil on all sides and then cover the bowl with plastic wrap and let it sit in a warm, draft-free place for 2 to 4 hrs (I put it in the oven).
5. Punch down the dough; knead again for about 4 minutes, divide the dough into 8 parts and slice it in triangles. Cover with damp kitchen towel and let rise until doubled in size for about 40 to 60 minutes.

Cooking Method :

Apparently there are many ways to cook your naan. You can heat a tandoor to 450°F, or use your oven broiler (which is what I did), or grill on medium-high heat, or you can use a hot cast iron skillet/tawa.

1. Take one divided portion, dust it with flour and roll it out to a tear drop shape; about 6-8 inches long, in a floured surface. Stretch the dough outward as you roll from the center.
2. Sprinkle the top of the naan with remaining crushed or minced garlic and chopped coriander leaves; gently press down with the rolling pin to make them stick to the dough.

Oven Method like I did : (This method comes closest to the Naan made in the tandoor.)

1.Preheat the oven at 450 degree and set the oven settings to broil and preheat pizza stone at very high temperature. If you do not have a pizza stone then pre heat your baking tray in the oven.

2. Brush the naan with little water and lay 2 pieces of rolled dough on the pizza stone with the wet side down.

3. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes.

4. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.

Tawa Naan / Skillet Method :

1. Heat a thick bottom skillet, preferably a cast iron skillet/tawa, or any kind of heavy bottom pan. The skillet should be really hot.

2. Melt a little butter on a hot skillet. Brush the naan with water and place it water-side down and cover the skillet/pan with a lid. Reduce the heat little bit and allow it to cook for couple of minutes. Large bubbles should begin to puff up within a minute.

3. Remove the skillet from the stove; using tongs, place the other side of the naan over direct flame of the gas burner (bubble side facing the fire) for another minute or so. If you do not have gas stove, and is cooking on electric, you can cook the naan on the skillet without fire roasting it.

4. Once the bubbles form on the surface, increase the heat to high and flip it over on the skillet/pan; slowly press down on the naan with the spatula for a minute.

5. Remove to a basket or plate and brush with melted butter or ghee and repeat with remaining dough.

Grill Method :

1. Brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (Note : Do not crowd the grate).
2. Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes.
3. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.

Before serving top some butter and chopped coriander leaves and serve this delicious bread hot, with popular curries like Butter Chicken, Rogan Josh, Malai Kofta, Panner Butter Masala, Chicken Tikka Masala, or Subzi/Curry of your choice and Enjoy!!

Note :

Like all bread, good kneading is the key to a good naan bread. At least 10 minutes and more if you can.
The trick to getting a soft and fluffy naan is to make sure that your baking stone & oven is very hot or use a heavy bottomed skillet which is very hot.
The cooking time is very important; it has to be done well, but overcooking it in the oven, grill or the skillet will stiffen it making it crusty. Timing setting varies depending upon one oven to other, so adjust accordingly.
To store the Naans, wrap them in foil and refrigerate them. Reheat in the oven wrapped in foil.
There are a number of optional ingredients you can use for naan like cumin seeds, sesame seed, poppy seed
Nigella seeds /Kalongi, which you can mix into the flour before making the dough or use as toppings sprinkled on before cooking.

Recipe courtesy : My friend Raksha Patel.

Related Posts :
Butter Naan /Baked Indian Flatbread
Kerala Parotta /Layered Indian Bread
Avocado Paratha /Indian Flat Bread with Avocado

Madhura Curry /Kaidachakka Eathapazham Munthiri Madhura Pachadi /Sweet Fruit Curry

2011-11-10T11:15:00.001-08:00

If you're in the mood for preparing a sweet curry then here is the one to suit everyone's taste. Fruits intake is must and necessary in daily routine for its medical values. Best way is to have it directly but occasionally I prefer serving them in curry. Mudhura Pachadi!! Madhuram stands for ‘sweet’ in Malayalam. Bite-size pieces of fruits are boiled and then combined with yogurt and chilly-coconut paste. You'll love the unique taste of this dish, as well as its healthy combination of fruits.The recipe is also quite flexible, allowing you to add your own choice of fruits depending on what you have on hand. This is one of the signature dishes of Kerala, South India, often served on Sadya- Kerala Feast. It's a true crowd pleaser, and is sure to be a hit at your table. Enjoy!!

Recipe for Madhura Curry /Kaidachakka Eathapazham Munthiri Madhura Pachadi

Ingredients :

Pineapple /Kaidachakka : 1 cup (cubed in small bite size)
Banana /Eathapazham : 1 cup (cubed in small bite size)
Black grapes /Munthiri : 8-10
Turmeric Powder : 1 tsp
Red Chilly Powder : a pinch

Yogurt : 2 tbsp

Sugar : 1 tsp

For Grinding
Grated Coconut : 1/2 cup

Green Chillies : 2
Mustard Seeds : a pinch

For Tempering
Coconut Oil : 3 tsp
Mustard seeds : 1 tsp
Whole Red chillies : 4-5
Curry leaves : a few

Method of Preparation :

1. In a nonstick pan, cook the chopped pineapple first by adding turmeric powder, red chilli powder, and salt with 3 tsp of water ,when it half cooked add the chopped bananas, and grapes.

2. Close and cook together, until it becomes tender and soft and all water is absorbed.

3. Meanwhile, grind the above listed ingredients 'For Grinding' and make a thick paste.

4. Add this grounded coconut paste to the cooked fruits and cook on low medium flame till it starts to boils. when it starts to boil, add sugar and mix well.

5. Add yogurt; adjust the salt and sugar and mix together.

6. Take a small pan, heat the coconut oil; when it gets hot add mustard seeds, when it splutters, add dry red chilly and curry leaves sauté well ,turn off the flame and add this seasoning to curry.

7. Close and let it rest it for couple of hours before serving, so that the gravy absorbs all the flavors of fruits.

8. Serve with steamed rice and Enjoy!!

Related Posts :

Pinneapple Pachadi

Cucumber Pachadi

Pacha Manga Pachadi

Carrot Pachadi

Beetroot Pachadi

Microwave Okra Masala /Bhindi Masala /Vendakka Masala / Okra sautéed with Onions and Tomatoes

2011-11-08T14:20:00.000-08:00

Another simple and quick-to-make vegetable side dish!! In our house okra is one of our favorite vegetable..this is one that I have made the most number of times in my kitchen, very simple and easy to prepare, mildly flavored and so pleasing to the palate that it leaves a persisting desire to reserve yourself as soon as you finish it!!

In addition, Okra /Bhindi/Vendakka is very healthy, low in calories, contains no cholesterol or saturated fat and loaded with numerous vitamins..Serve with any Indian Bread or as a side dish to rice and Enjoy!!

Recipe for Okra Masala /Bhindi Masala /Vendakka Masala - Microwave Version

Serves : 3-4
Preparation Time : 16 mins
Cooking Time : 16 mins

Ingredients:

Okra /Ladies finger/Bhindi /Vendakka : 1/4kg /250 grms
Red Small Onions /Shallots : 4-6 nos
Tomato : 1,medium /1/2 cup (chopped)
Ginger : 1,small piece (crushed)
Garlic : 3 cloves (crushed)-
Green chillies : 2 (slit lengthwise)
Turmeric powder : 1/4 tsp
Red Chilli powder : 1/2 tsp
Coriander powder : 1 tsp
Dried fenugreek leaves /kasuri methi : 1 tsp
Curry leaves : few
Olive Oil or Cooking Oil : 2 tbsp
Salt to taste

Method of Preparation :

1. Cut Okra/Ladies finger/Bhindi/Vendakka diagonally.
2. In a microwave-safe dish, add olive oil and microwave on high for a minute.

3. Add crushed ginger, crushed garlic, chopped shallots, green chillies, curry leaves and microwave on high for 6 minutes, uncovered and give a stir in between.
4. Add the all masala/ spice powders; mix everything well and microwave it for 2 mins in high.
5. Add the chopped okra/ladies finger, mix well; cover and microwave on high for 5 minutes.
6. Add the chopped tomatoes, kasoori meethi, and salt; microwave for another 2 minutes, so that the gravy is coated on the Okra/Bhindi.
7. Serve hot with any Indian Bread and Enjoy!!

Notes :

Cooking time may vary depending on microwave, so adjust the timing accordingly.
When making okra, first wash and dry it completely else the okra becomes sticky and stringy.

Related Posts :

Okra Stir Fry /Vendakka Mezhukkupuratti

Soya Chunk /Meal Maker Masala

Paneer Capsicum Masala /Bell Pepper with Cottage Cheese

Capsicum /Bell Pepper Peanut Masala