Sherly's MIcro Kitchen

Ada Pradhaman

2011-11-19T09:08:00.002+04:00

Recipe would be posted soon!

Chicken Fry – Kerala style ( Nadan)

2011-11-11T11:11:00.001+04:00

Chicken Fry – Kerala style ( Naadan)

Ingredients

1) Fresh Chicken - 1 kg.
2) Red Chilly Powder – 1 1/2 table spoon
3) Coriander Powder – 1/2 table spoon
4) Pepper powder – 1 table spoon.
5) Turmeric powder - 1 tea spoon
6) Fennel seeds ( perum jeerakam) – ½ table spoon
7) Green chilies - 4-5 nos.
8) Ginger - a medium sized piece
9) Garlic - 6-7 cloves.
10) Lemon juice or curd - 1 table spoon
11) Curry leaves - 2 stems
12) Salt – as required
13) Oil for frying
Method

Make a paste out of 1 to 10 ingredients and marinate the same with the cleaned chicken pieces and keep refrigerate for minimum 1-2 hour.

Finally, take a pan and heat oil and add the chicken pieces and fry it in a medium flame for about 5-7 minutes and then turn it continue frying for another side until it turns golden dark brown.

Vegetable(Nadan) Fried Rice

2011-10-19T18:28:00.006+04:00

How to make (Nadan)-(Vegetable fried rice.

Ingredients

1) Basmati Rice – Any Good Quality – 2 cups.
2) Normal Water – As required
3) Cardamom – 6 nos.
4) Black peppercorns- 10 nos.
4) Cloves – 6 nos.
6) Cinnamon stick – 1 ½” – 5- 6 pieces.
9) Salt - As required.
Other ingredients

1) Ginger – Finely chopped 1 tea spoon
2) Garlic – Finally chopped 1 tea spoon
3) Green Chilly – Finely chopped 1 tea spoon
4) Onion – Finely chopped -2 big onions.
5) Carrot – Chopped 1no.
6) Beans – Chopped few
7) Cooked green peas- as required
8) Oil – 1 – 2 table spoon

For Seasoning

1) Cashew nuts – Fried (as required)
2) Raisins – Fried (As required)
3) Big Onion - Chopped thinly and sauté until golden brown– Fried- 2 onions
4) Fresh pineapple – (as required)
5) Ghee- 2 table spoon

Method

Take a medium pot of salted water and add black peppercorns, Cinnamon sticks, Cloves & cardamom and boil it. When it starts boil add rice until it done. Drain the excess water from the rice and place it aside.

In the meantime take a pan and add some oil and fry ginger, garlic and green chilly for few seconds. Then add chopped onions and sauté until translucent, then add chopped beans and carrots and fry for few more minutes( half frying is enough to retain the crispiness of the vegetables), then add cooked green peas (cook it separate with enough water and salt) and mix all the ingredients well and remove the pan from the fire & keep it aside .

Then, heat 2 tablespoons of ghee in a separate pan. Fry raisins and cashews separately till the raisins become plump and the cashews turn light brown in color and keep aside for garnishing. In the same pan (use more oil or ghee – if required), add sliced onions and fry until it turns light golden brown

Adding fried onions to the recipe gives it a unique taste which is unmatched with any other ingredients.

Take a big vessel and grease the bottom and its sides with some ghee, then add one layer of rice, then mixed vegetables, then fried onions, then cashew& raisins and finally chopped pineapples. Repeat the processes until the ingredients are finished.

Finally, place a plain THAVA (Dosa kallu) on a medium heat and place the covered vessel over the thava for about 10-15 minutes and serve the fried rice hot with sufficient side dishes.

Kallappam

2011-10-19T18:24:00.002+04:00

Koorkka Fry

2011-06-13T22:26:00.005+04:00

Mutton Fry( semi)

2011-06-13T22:02:00.006+04:00

Mutton Fry( semi)

Ingredients

1) Fresh Mutton – 1 kg
2) Shallots – 1 ½ cup (Half portion sliced in to 2 pieces other portion whole size).
3) Garlic pods – 10 nos. ( Crushed)
4) Ginger – 1 ½” piece.( Crushed)
5) Chilly Powder (Kashmiri or Piriyan) – 1 ½ Table spoon.
6) Black Whole pepper – 1 Table spoon.( crushed)
7) Turmeric Powder – ½ tea spoon.
8) Fennel seeds/Perum Jeerakam – 1 table spoon (finely Crushed).
9) Garam Masala- ½ Table spoon.
10) Tomato’s – 1 nos.(Small)- Chopped
11) Curry Leaves – few
12) Salt to taste
13) Oil – As required
How to make Mutton curry
Method

Marinate the mutton with 3-8 ingredients and keep aside for about 30 minutes. Then pressure cook with shallots, chopped tomato for about 4- 5 whistles.( water is not necessary , if you feel to add then add just 2-3 table spoon of water- that’s enough)
Heat oil a pan and transfer the pressure cooked mutton to the pan and cook it in slow fire, keep stirring, in the mean time, you can add, curry leaves, Garam masala & salt( if necessary).

Keep stirring until the gravy is well coated with the mutton pieces (dark brown in clour). This slow and steady frying will take 15-20 mints. Switch off the stove. Your Mutton fry is ready to serve.

Semiya/Vermicelli-Payasam

2011-05-08T10:37:00.001+04:00

Recipe Would be updated Soon

Mutton Roast

2011-04-25T11:05:00.000+04:00

Recipe would be updated soon

Broccoli Stir fry

2011-02-21T19:00:00.003+04:00

Inspiration & Reference came from my blogger friend Suja. Sugathan (USA- Ohio) I did one little change to her recipe, I used 1 tomato for more taste!!!

Ingredients

1) Broccoli florets- 2 cups
2) Onion sliced- 2 nos.
3) Tomato – 1 no.
3) Minced ginger- 1 tsp
4) Fennel powder- 1/2 tsp
5) Chilly powder - 1/2 tsp
6) Mustard seeds- 1/3 tsp
7) Curry leaves- few
8) Oil - 2tsp
9) Salt- to taste

Method

Steam cook the broccoli florets till it’s become soft.

Heat oil in a pan, when splutter mustard seeds add ginger and saute for few seconds. Then add onions and sauté until it turns to light brown. Then add chilly powder and jeera powder saute again for few seconds. Then add chopped tomato’s and stir until it turns mashy and finally put broccoli florets and mix well with the ingredients, cook for few more mints. Your dish is ready.

Chicken Manchow Soup

2011-02-21T11:36:00.001+04:00

Chicken Manchow Soup

Ingredients

1) Fresh chicken breast (Chopped) – 1 piece.
2) Chopped vegetables(beans & carrots) –As required
3) Chopped coriander leaves – ½ bunch
4) Beaten egg (white) – 1 no.
5) Corn flour – 1 ½ table spoon.
6) Ajinomoto or MSG– ½ teaspoon ( optional)
7) Salt- As required
8) Sugar – ½ teaspoon
9) Fried noodles for garnish.
10) Dark soya sauce – 2- 2 ½ table spoon
11) Green chilli chopped – 4-5 nos.
12) Garlic chopped – 8 nos.
13) Ginger – ¼” – Mince
14) Spring onion (scallions) –chopped- ½ bunch.
15) Celery – chopped – 1 stem
16) Oil – 1 table spoon.
17) Pepper powder – As required
18) Water or vegetable stocks– 3 ½ cups.

Method

Heat the oil in a pan, add the garlic, ginger and green chilles and saute for 10 seconds. (Cook the chopped chicken separately in a pan with little pepper powder and salt) Then add the cooked chicken cubes and saute for few seconds. Then add chopped celery and cook till soft. Then saute vegetables, spring onion and coriander leaves for 2 minutes on high flame. Then add soya sauce, salt, pepper and MSG and saute it again for few seconds. Then add the stock and boil the soup for 5 to 7 minutes. Then add the slightly beaten egg white very slowly in to the soup and stir well .Gradually add the corn flour mixed with water and stir continuously till the soup thickens. Serve hot with fried noodles and spring onion.

Home Made ( Microwave/Grill) Tandoori Chicken

2011-02-15T10:31:00.001+04:00

Recipe would be updated soon

Kadhai Mushroom

2011-02-12T11:00:00.009+04:00

Ingredients

1) Mushroom fresh, halved – 250 Gms.
2) Onion (grated or very finely chopped) – 2 nos.
3) Garlic – 3 nos. ( chopped finely)
4) Ginger – 1 ½” piece – ( Grated or Chopped finely)
5) Green Chilly – 2 nos.( finely chopped)
6) Coriander seeds – ¾ Table spoon.
7) Dry Red Kashmir chilies- 3- 4 nos.
8) Tomato- 2 nos. ( medium size)- Chopped
9) Fenugreek – 1 teaspoon.
10) Garam masala Powder – ¼ teaspoon
11) Oil – as required
12) Salt – to taste
13) Fresh Cream/Ghee- 1 table spoon ( Optional)
14) Chopped Coriander leaves – 1 Table spoon
15) Capsicum – Chopped – ½.

Method

Dry Roast the coriander seeds, dry red Kashmir chilies and fenugreek on a hot pan for 30-40 seconds and grind well.

Heat oil in a pan, add onion and sauté till light brown. Add chopped garlic, ginger and green chilies for few seconds.

Then add ground spice powder and sauté for few seconds. Then add tomatoes and salt and continue to sauté till the tomatoes become soft & till oil separates.

Finally add mushroom&garam masala and stir well to coat the mushroom with all the ingredients. Cover and cook on a medium heat till the mushroom is done. Finally add the ghee or cream for extra taste. Serve hot, garnish with coriander leaves.

Courtesy: WKnd - Khaleej Times by Vandana Jain.

kadai chicken

2011-02-09T23:28:00.001+04:00

Ingredients

1) Fresh chicken – 1 kg
2) Coriander seeds – 2 ½ teaspoons.
3) Cumin seeds - 2 teaspoons
4) Black peppercorns – ½ teaspoon
5) Whole dry red chilly – 6 nos.
6) Ginger - 2 inch piece
7) Garlic - 12 cloves.( medium size)
8) Onion – 3 nos. ( medium)
9) Tomato – 3 nos. ( large)
10) Ghee –2 table spoon ( I did not use the ghee, because I am on diet)
11) Oil – 2 table spoon
12) Salt – to taste
13) Water – 1 cup
14) Coriander leaves – 2-3 tablespoon.
15) Capsicum (optional) - If you like add at the end.

METHOD

Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chilies, ginger and garlic to a fine paste Heat ghee and oil in a kadai (or Pan), add onion and sauté till golden brown. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste and continue to sauté for three to four minutes. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add one cup of water and stir. Cover and cook on medium heat till the chicken is done. Serve hot.

Courtesy: Chicken Kadai Indian Recipe By Sanjeev Kapoor (I did some little changes from the original recipe)

Cabbage soup

2011-02-04T01:21:00.000+04:00

Ingredients

1) Cabbage (cut into small pieces) – 2 cups.
2)Garlic – 3 pods.
3) Big onion (sliced) – ½.
4) Butter – 1 tea spoon
5) Salt – to taste
6) Pepper powder
7) Spring Onion – Chopped( As needed)

Method

Take a pan on fire and put the butter, when it melts add the ingredients 1-3 and saute well. Then add 4 cups of water in to it and cook well. Allow the mixture to cool. Blend it later in a blender and boil the mixture again in a pan for few minutes. Garnish with Spring onion, carrot and pepper powder. Serve hot.

Ash Gourd Stir Fry ( Kumbalangga Thoran)

2011-02-01T10:41:00.001+04:00

You All might be wondering!!! What is so special in making a Vegetable stir fry (Thoran), yes normally there is nothing to describe much about and it’s a very normal dish in keralaite houses!!

This Vegetable thoran became “so special” to me for some other reasons!!!

I have got this Vegetable from a farm, where they never used pesticides and the farm is having a width and length of 1 mtr x 1 mtr only.

Wondering what I am going to tell, be patient!!!

Now its time to disclose the facts!!!

My Friend Jeena Mathew gifted this Vegetable to me from her “Balcony Farm”.

She is living in a Flat, unfortunately the balcony of that flat is small compared to other flats. Even though she grows different types of vegetable in her balcony and ensures that at least one vegetable is always ripe in her balcony farm (Chilly to tomato).

But, I never expected that she would cultivate “Ash Gourd” from her Vegetable garden!!!

Hats of to you my dear darling Jeena for making wonders like this, using very limited recourses especially in the “GULF Balcony” having a temperature of 40-50 degree centigrade’s!

Last But Not Least, my balcony is 3 times bigger compared to her’s. If she was the one who had such a balcony I am sure, she would have catered to the entire vegetable requirements of UAE. (Hi Hi).

Home Made ( Microwave) Grilled Fish Fillets

2011-01-24T10:00:00.002+04:00

Ingredients

1) Fish Fillets - ½ Kg – I used Hamour Fish
2) Lime juice – ¾ Table spoon
3) Chilly Powder – ½ Table spoon.
4) Pepper powder – ½ teaspoon
5) Mint leaves – ½ Table Spoon- Chopped
6) Olive Oil - ½ Table Spoon
7) Garlic paste- ½ teaspoon ( optional)
8) Salt to taste

Method

Clean the fish well and pat dry completely using a kitchen towel. Mix the ingredients (2-8) in a bowl and smear the fish with this mixture and set aside to marinate for 30 minutes minimum.

Change the Mode to Grill in a microwave and place the fish fillets on the grill base and cook 07 minutes and turn the sides and cook again for 07 minutes.

Serve hot with vegetables or with breads etc.

Mutabal( Egg Plant Dip)

2011-01-23T16:33:00.006+04:00

My friend Jeena Mathew will definitely laugh at me once she see’s the main ingredient of this recipe!!! I have an instant dislike always for egg plant recipes since my child hood!!! I had rejected many times her recipes even before tasting it.

In this aspect, I have a doubt? Shall we acquire a taste for a specific food? And here, my friends!!! My answer is YES!!!! (Hi Hi Hi) and now I have acquired a taste of an egg plant recipe in the form of a Syrian dish (I hope, I wouldn’t hold my nose and frowning my forehead to anymore to the usual egg plant recipes!!!!).

Ingredients

1) Eggplants /Aubergine/ Brinjal - 3 nos.
2) Garlic Cloves- 2-3 pods

3) Tahina/Tahini - 1 ½ Table spoon (Ground sesame paste) I used readymade paste from the supermarket .

4) Yogurt – 3 Table spoon.
5) Lemon Juice – 1 table spoon
6) Olive Oil – 1 table spoon- to taste
7) Salt to taste

Method

Remove the head of the eggplants, and make 2-3 horizontal gashes with a knife on the eggplants.

Grill the egg plants for 25 mints or cook the same in microwave for few mints then roast in a skillet with out oil until the skin is almost baked. (For original taste we have to barbeque the egg plant, naturally it is not practical, so grilling will do for an extent.)

In the meantime, mix the Tahina with the lemon juice until it becomes a smooth light consistent paste.

Allow to cool the egg plant, then peel off the skin and take the soft flesh and make sure you don’t take any of the skin. Slightly roast the garlic also in a skillet for few minutes and make a paste. Then add all the ingredients in a blender or use a hand mixer to blend well to get a uniform consistency. Add salt and olive oil to taste.

Enjoy the Eggplant dip with Grilled meats &Arabic breads. You can even use the same as a spread in your sandwiches, chapatti’s etc.

Tabouli/ 'Tabbouleh' Recipe (Bulgur/ burghul"/Burgol-Wheat Salad) Recipe.

2011-01-23T12:39:00.004+04:00

Tabouli/ 'Tabbouleh' Recipe (Bulgur/ burghul"/Burgol-Wheat Salad) Recipe.

What is Tabouli? It’s a Middle Eastern Recipe originated in Lebanon. This salad is rich in vitamin C & Fiber full. Definitely it is a low fat recipe.

My Aerobics instructor is a lady from Lebanon, She told me this low fat recipe will keep me healthy and fit and also help to lose weight. You can enjoy this Tabouli Recipe as a side dish, appetizer or as a filling to your sandwiches.

Ingredients:

1) Fine Bulgur wheat – 1 cup
2) Onion – medium 1 no. ( Chopped)
3) Parsley Leaves- 1 bunche. ( chopped finely) - (Due to non - availability of parsley leaves, I used lettuce leaves.)
4) Medium tomato -1 no.( Chopped)
5) Medium large bunch scallions( spring Onion)- 1 bunch- Chopped
6) Lemon Juice- 1 lemon medium
7) Olive Oil – ½ Table spoon
8) Freshly ground Black pepper Powder– 1 teaspoon
9) Carrot – ½ ( Chopped-Optional)
10) Salt – to Taste

Method

Clean the bulgur with cold water and remove the excess water and add 1 cup of hot water in it and leave it for half an hour ( you can even soak the chopped onion in the same mix, if you like the bite of raw onion, you can add the onion later.)

Place bulgur wheat in a large bowl, toss with parsley, tomatoes, onions, scallions and finally add pepper, lime juice, salt and olive oil and toss gently or mix with a spoon carefully to integrate all the ingredients. Taste the same this stage and add flavors as per your taste buds, if required. Let it sit for an hour in the refrigerator for more taste.

Home Made Grilled Chicken

2011-01-19T23:28:00.006+04:00

Hi world, I'm on a diet is it ok to eat grilled chicken?

My doctor, My Trainer and the whole internet world revealed to me that “Yes” you can!

So I decided to make the grilled Chicken at home in my Microwave using its “Grill” option. Believe me it came out well. For me it’s very tastier than the usual one I am buying from the shop, I have used a fresh herb which gives a yummy wonderful aroma to my grilled chicken. So Grilled chicken is considered as nutritious food as well as in weight loss diets. ( Hip Hip Hurray!!!)

Grilled Chicken can be prepared in many ways!!! Please see my version!!!

Ingredients

1) Chicken breast (skinless) – 450 gm.2) Juice of a lime – 1 no.
3) Herbs (1 table spoon chopped Mint leaves and ½ table spoon of chopped Coriander leaves).
4) Pepper Powder – ½ teaspoon
5) Tandoori –BBQ Masala (I used Shan brand) - 1 table spoon
6) Olive Oil – ½ Table Spoon.
Method

Clean the chicken breast well and pat dry with kitchen towels and cut in to 2 inch pieces.
Marinate the chicken pieces with the ingredients 2- 6 and refrigerate minimum 2-3 hours or overnight.

Remove the marinated chicken from the fridge at least half an hour before grilling and place the chicken on the grill base or insert on to metal skewers.

Change the microwave mode to grill and cook 08 minutes and turn the same and again cook 08 minutes, repeat the process again with 07 minutes.

Serve hot with fresh vegetables, chapati and kuboose etc!!!!

Fish Stir Fry – Manchurian Style

2011-01-18T11:08:00.003+04:00

Ingredients

1) Vegetable oil –1 table spoon.
2) Fish with out bones (½ kg) - I used hamour!
3) Big Onion – 2 (cut in to cubes)
4) Pepper powder – 1 teaspoon
5) Chilly powder – ½ teaspoon
6) Ginger – 1 inch – 1 piece (chopped)
7) Garlic- 6 pieces (chopped)
8) Green chilly – 3-4 (Chopped)
9) Spring Onion- As required
10) Capsicum – 1 (small-Optional)
11) Soya sauce –1 tea spoon
12) Tomato sauce – 1 tea spoon
13 Salt – (you will get enough salt from the sauce itself……so be careful)

Method

Clean and wash the fish fillets or Cubes thoroughly. Add little salt, pepper powder, chilly powder to the fish pieces and marinate for 10 minutes and cook well with little water.

Take a pan and heat oil and fry garlic & ginger for 1 minute, then add big onion and sauté until it turns slightly golden then add green chilly, capsicum one by one and sauté for few seconds then add soya sauce, tomato sauce and cooked fish pieces. Stir well to coat the fish with all the ingredients. Remove from fire and put in a serving dish and garnish with chopped spring onions.

Caramel Bread Pudding

2010-12-10T16:03:00.011+04:00

Is Pudding making is so tough? Until yesterday my thinking was something like that!!! But believe me it is so simple!!!

Inspiration came from my colleague “Mrs. Shafina” to make this recipe, I did some add on to her recipe from my perspective which I though would best suit for this recipe!!!

Ingredients

1) Bread- 3 slices.

2) Milk- 3 cups.

3) Sugar – 5 table spoon.

4) Egg- 3 nos.

5) China-Grass- 1 ½ inch strand( optional)

6) Sweetened Condensed milk – 1cup.

7) Vanilla essence – 4-5drops

8) Ghee- ½ teaspoon.

Method

Remove the sides of the bread (roasted brown parts) and make it in to small pieces, boil the milk with 5 table spoon of sugar and keep aside for cooling, once it cools add bread pieces in to it. Meanwhile beat the eggs well. Then mix the beaten eggs with milk.

Soak the china Grass in ¼ cup of water ,which has to kept at least for half an hour before the preparation of pudding, then dissolve it using double boiling method (Take a container of water and boil it, while boiling place the soaked china grass bowl in the top of the water using a kitchen tong and stir continuously until it dissolve, add this also into the milk mix, Finally add the condensed milk & vanilla essence in to the milk mix and beat well with a hand mixer or in a blender and keep aside.

Before transferring the mix in to a mould, make steamer ready and grease the mould with little ghee in the sides of the mould.

For caramel syrup

Take 1 ½ table spoon of sugar with 4 table spoon of water and caramelize it. (Take a pan, then add the sugar syrup in to it and boil it in a medium heat, once it starts bubbling stir continuously until the bubbles turns in to light golden in clour). Then immediately transfer the same in to the mould, don’t worry if the syrup turns little hard it will spread eventually once it is cooked well!!!

You can use a steamer or a cooker (don’t use weight) to make this pudding in a double boiling method! Cook in high flame for 2 minutes and then cook the same again in 15-20 minutes in a very low flame. Use foil to cover the mould to prevent water coming inside the pudding mix while boiling.

Let it cool for sometime, then place the pudding upside down in a serving bowl. Serve it hot or cold.

Home made Fruit Custard

2010-12-08T10:27:00.001+04:00

Home made Fruit Custard

Ingredients:

1) Custard powder - 100 gms.
2) Milk - 1 liter
3) Cream – 2 -3 table spoon ( optional)
4) Sugar - 200 Gms.
5) Fruits of your choice (Banana, Pineapple, berries, peach, apple, grapes ect.)

Method

Take a pan and pour the milk in to it along with the sugar and stir well to dissolve the sugar completely, take a small bowl and add the custard powder and dilute it by adding little cold milk with out any lumps. Add this to the milk and boil in high flame and stir continuously to avoid the formation of lumps in it. When it boils, lower the flame and continue stirring until the milk becomes thick. Pour it into the bowl containing the fruits.

This custard can be eaten hot immediately, or left to cool to room temperature, or put in the fridge to make cold custard. Serve the custard with more fruits or with the whipped cream on the top.

My Mother in Law’s recipe - Pazham Gunddu/Plantain fritters

2010-11-30T14:47:00.002+04:00

Last week when I went to India for my short vacation!!! My Mother in law made this Pazham fritters/ Gunddu for me, it was so tasty, she used over ripe “pazhaynkodam pazham” for this recipe!!

Ingredients

1) Maida – 1 cup.
2) Over ripe Pazhayankodam pazham- ½ kg (Mashed).
3) Jaggery- 1 block (More or less as to taste.)
4) Cardamom- powdered- 4-5 nos.
5) Salt – A pinch.
6) Baking powder– 2 pinches
7) Oil to fry

Melt jaggery with little water and make thick syrup out of it. Then take a mixing bowl, add Maida, mashed banana, cardamom powder, salt, baking powder, jaggery syrup and mix well to form a thick batter, Let the batter sit for an hour.

Heat oil in a pan, when the oil is hot takes small portions from the dough and put in to the oil. Cook until both sides are golden brown in color. Remove and drain it to a tissue paper. Serve hot.

Chicken Hearts In PachhaKurumulaku

2010-11-28T12:15:00.003+04:00

Chicken hearts Fry in PachhaKurumulaku!

How to make Chicken Hearts Fry

Ingredients

1) Fresh Chicken hearts– 500 Gms.
2) Garlic – 5 nos. (Crushed or chopped)
3) Ginger – 1 piece. (Crushed or chopped)
4) Lime juice – 2 teaspoon.
5) Turmeric powder – ½ teaspoon.
6) Red chilly Powder (Kashmiri) – 2 teaspoon.
7) Fresh crushed Green Pepper – 2 strips.
8) Salt – to taste
9) Big onion – 1 no. (Sliced)
10) Masala Powder (Garam Masala) – 1/2 Table spoon
11) Coconut pieces – 4 table spoon.
12) Vinegar – 1 ½ teaspoon.
13) Red chilly Powder (Kashmiri) – ¼ Table spoon.
14) Fresh crushed Pepper powder – ¼ Table spoon.
15) Oil – 2-3 table spoon.
16) Mustard seeds- 2 teaspoon.
17) Curry leaves – As required

Method

Clean the Chicken hearts one by one removing the fat surrounded and cut one side fully to remove the blood clots in side the hearts, wash the same with little yogurt and vinegar in last stage, then marinate it with 2-8 ingredients and keep aside for about 30 minutes. Then cook with out water for about 10 minutes in slow fire until the water evaporate.

Heat 2-3 table spoon of oil in a thick bottom pan, pop up mustard seeds, then add big onion and coconut piece together and sauté until it becomes transparent stage. Then add 1/4 table spoon chilly powder and 1/4 table spoon of crushed pepper powder and sauté for few seconds again then add cooked chicken hearts, vinegar, Masala powder and curry leaves, then sauté until it becomes golden brown.

Cabbage with Green Peas Thoran

2010-10-27T15:58:00.001+04:00

Inspiration & Reference came from my class mate Mr. Nataraj for making this recipe.(we call him Nattu & Natt’s etc).

He told me about the combination 1 week before, while chatting. He told me his colleges also liked this combo made by him. He is a food lover as well have interest in cooking too (His wife is really lucky, I guess!!) He is planning to open a food blog in near future!

Any way it came out well, really this is too tasty and hassle free from the boring taste of normal masala’s. As a so called chef, indeed, I did some little changes (Especially, I avoid Turmeric powder to get the natural look for this dish!!!)

Recipe would be updated soon

Mushroom Manchurian

2010-10-20T10:19:00.001+04:00

Ingredients

1) Vegetable oil –1 table spoon.
2) Big Onion – 2 (cut in to cubes)
3) Ginger – 1 inch – 1 piece (chopped)
4) Garlic- 6 pieces (chopped)
5) Green chilly – 3-4 (Chopped)
6) Spring Onion- As required
7) Celery – 1 leaf (Optional)
8) Capsicum – 1 (small-Optional)
9) Soya sauce – 1 tea spoon
11) white pepper – ½ tea spoon
12) Tomato sauce – 1 tea spoon
13) Corn flour – 1tea spoon
14) Salt – (you will get enough salt from the sauce itself……so be careful)

Method

Heat oil in a pan then add garlic, ginger and sauté for 1 minute, then add big onion and sauté until it turns slightly golden then add green chilly, capsicum and celery one by one sauté for few seconds then put mushrooms and cook for few seconds in medium flame with the lid. Open the cover and add corn flour then cook the mushrooms until well coated with the gravy. Remove from fire and put in a serving dish and garnish with chopped spring onions.

Ari Payasam-Sarkkara Payasam

2010-10-17T16:21:00.002+04:00

Ingredients

1) Basmati Rice or nellukuthari (Pachha) - 1 ½ Glass.
2) Sarkkara/Jaggery – small 3 blocks.
3) Coconut Milk or grated coconut – ½ Cup
4) Cashew nut- Optional – 1 table spoon
5) Raisins – 1 table Spoon
6) Ghee – 2 table spoon
7) Cardamom Powder- ½ tsp

Method

Soak the rice for about 30 minutes, for the meantime make the Jaggery syrup in a pan with a little water and melt it by keeping on a low fire. Cook the rice with 3 cups of water, once it is done add the jaggary syrup to the rice and cook again in a slow fire. Grind coconut and add to the rice- jaggary mix. Finally add fried raisins, cardamom powder and ghee. Your Ari Paysam is ready to eat!!!!

Kalathappam/Nadan Rice Cake- How to make Kalathappam

2010-09-25T21:09:00.001+04:00

Kalathappam is a very traditional recipe, I had it once during my childhood, but could not recollect much about that. Recently, I saw the same in Amrita TV cookery show and decided to make the same.

It’s a rice cake made in a traditional way!!! Don’t except the same taste as normal cake, but surely the smell of the cake will take you to some olden era………!!!!

In this modern century!!!! Baking is not difficult, even though, if you opt a traditional way to make this, that essence will give you the perfect taste to this recipe!!!

The way I prepared it is as follows!!!

Recipe would be updated soon!!!

Bitter Gourd Stir fry

2010-09-25T20:23:00.002+04:00

Bitter Gourd Stir Fry

1) Bitter gourd – 250 Gms.

2) Big Onion – 2 nos.
3) Coconut pieces – ½ Cup.

4) Green Chilly – 4-5 nos.

5) Crushed chilly – 2 tea spoon. (Optional)

6) Salt – As required.

7) Curry leaves few.

8) Oil – 1 table Spoon

Method

Cut the bitter gourd into small thin round pieces or lengthwise Then mix it with sliced onions, green chilies, curry leaves, crushed chilies, and coconut pieces. Also add little salt and turmeric powder into this mix.

Cook covered on a low flame with out water for about 5 minutes. Then open the lid and pour 1 table spoon of oil and stir fry until the rawness of the vegetable disappears and the onion start to brown.

Raw Banana Erissery /Vazhakka Erissery

2010-09-16T11:49:00.000+04:00

Raw Banana Erissery

Ingredients

1) Raw banana – 03 big and cut it in to cubed shape.
2) Water – 3 cups.
3) Chilly powder- 1 tea spoon
4) Salt- As required
5) Turmeric Powder- ½ teaspoon
6) Garlic clove – 1 no.
7) Cumin seeds – 1 pinch
8) Green Chilly – 2-3 pieces.
9) Grated fresh coconut- ¾ Cup.
10) Shallots – 4 nos.

Method

Pressure cook the cubed banana pieces with chilly powder and salt together for around 2-3 whistles and keep aside to pressure off. Open the cooker and smash the ingredients. Pulse the ingredients 5-10in a mixer and add it in the smashed banana mix and boil it for few mints and adjust the consistency of the curry and adjust taste at this stage (if u doesn’t like the errissery in thick form- u can add more hot water to loose it).

Most important – The original taste of this dish will come out only after the seasoning with the coconut.

Note: So don’t be a miser in putting a handful of fresh coconut while seasoning.

For Seasoning

1) Grated coconut – 1 handful
2) Shallot- 5-6 pieces finely chopped.
3) Curry leaves – As required.
4) Red chilly – 1-2 pieces
5) Mustard seeds- As required.
6) Oil- As required

In a pan, heat oil and add mustard seeds, when they pop up add the dry chilies, curry leaves and add chopped onions, Sauté till the onions turns transparent and add the grated coconut and sauté till all the ingredients turns well and medium brown colour and pour it over the curry & mix well and serve hot. Enjoy with rice.

Cauliflower Thoran

2010-09-16T11:02:00.000+04:00

How to make Cauliflower Thoran

Ingredients

1) Cauliflower – 2 cups ( chopped according to your likings)
2) Fresh grated coconut – 2-3 table spoon
3) Green Chilly – 2-3 Green Chilly( chopped)
4) Garlic clove – 1 no ( chopped)
5) Cumin seeds – 1 pinch
6) Turmeric powder – 1 pinch
7) Big onion – 1 no ( small size- chopped)
8) Ginger – ¼” small piece ( chopped)
9) Black gram ( uzhunnu parippu or plain matta rice) – 2 table spoon
10) Mustard seeds – ½ teaspoon
11) Oil – 1- 2 table spoon
12) Curry leaves – As required.

Method

Pulse 2-6 ingredients 1-2 times using a blender. Heat oil in a pan pop up mustard seeds add uzhunnu parippu or raw rice until it turns a slight golden clour then add cauliflower mix (just mix, ginger and onion using your hands) and cook for few minutes with out water then add the coconut mixture and cook again for about 1-2 minutes and stir well add curry leaves. Your Thoran is ready.

Kumbil Ada/Vayana leaf/Appam

2010-09-07T09:33:00.001+04:00

Ingredients

1) Fried rice powder – 1 cup
2) Jaggery – 1 cup (powdered or melted)
3) Small Banana – 4 or jack fruit Jam – 1 cup( because of the non-availability I used Chakka Halwa)
4) Cardamom powder – 1 tsp
5) Grated coconut – 1 cup
6) Ghee – 1 table sp
7) Vayana leaf – As required.

Method

Wash the Vayana leaves thoroughly to remove any dust and wipe with a clean cotton cloth. Roll the leaves like a cone and keep aside. Now mix the ingredients 1 and 2 without forming any lumps. Then add smashed banana or jack fruit jam (chakkavaratty) and grated coconut to this mixture along with cardamom powder and mix well using your hands. If it is not mixed well, use a blender.

Now Fill the leaf cones with the dough, repeat the same with all leaves and steam cook for about 15 -20 minutes.

Ulli Vada/Onion Crackers

2010-09-02T10:29:00.001+04:00

Ingredients

1) Onion thinly chopped - 3 nos.
2) Besan powder/Kadalamavu – 1 cup or as required
3) Green chilly thinly chopped – 3 nos.
4) Ginger chopped - 1 inch piece
5) Curry leaves – a few
6) Salt as required.
7) Chilly powder – 1 ½ teaspoon.
8) Asafetida powder/Kaya podi - ½ teaspoon.
9) Oil - for frying

Method

Ulli vada (onion pakoda/ onion crackers) is a common snack in Kerala. I like to eat this with hot tea when it rains outside.

Take chopped onions, ginger, green chilly and curry leaves in a large bowl and squeeze with hands. Then add besan powder, salt, asafetida powder and chilly powder in to the onion mixture and again mix well using hands with little water, don’t make the dough watery. Make the dough in to small balls shapes and press slightly and drop the same in the hot oil until golden clour.

Soya Chunks Roast

2010-09-01T10:15:00.011+04:00

Ingredients

1)Soya Chunks – 1 ½ cups.
2)Mustard Seeds – 1/2 tsp.
3)Green Chillies – 3 nos.
4)Ginger chopped-1 tsp.
5)Garlic chopped – 1 tsp.
6)Onion chopped– 1 large.
7)Tomato chopped – 1 large.
8)Red chilly powder – 2 tsp
9)Meat Masala – 1 ½ tbsp
10)Coriander Powder – 1 tsp.
11)Turmeric Powder – 1/2 tsp.
12)Pepper Powder – 1/2 tsp.
13)Curry Leaves – a few.
14)Salt – As required.
15)Oil – As required.
16)Coconut powder – 2 ½ table spoon.

Method

Soak the chunks in hot water for about 10-15 minutes. Squeeze soya chunks very tightly to remove the water content and keep aside. Then roast 1 table spoon of garm masala, ½ table spoon of chilly powder, salt and ¼ spoon of pepper powder on low flame and marinate this powder with soya chunks. Now heat oil in a pan and splutter mustard seeds then add chopped ginger-garlic and Saute for 1 minute then add chopped onion and saute until transparent. Then add 08-13 ingredients and fry for another few minutes. Then add chopped tomato’s until it turns mashy.

Meanwhile, shallow fry the marinated soya chunks for about 2-3 minutes and mix it with the above masala, finally add the coconut milk and cook in a low flame till the gravy is fully coated on the soya pieces.

Serve with chapathi!!!!

Aloo- Partha

2010-08-29T12:47:00.008+04:00

Recipe would be updated soon

Turkey Pathiri/Mahi Special

2010-08-27T21:02:00.012+04:00

Recipe would be updated soon

Idli Podi/Gun powder/Mulaku podi

2010-08-27T20:02:00.010+04:00

Ingredients
1) Chan Dal – 1Cup
2) Urud Dal – 1 Cup
3) Basmati Rice – ¾ Cup
4) Red chilly (whole) – 15 -20 nos.
5) Pepper Corns – 1 ½ Table spoon
6) Curry leaves – Few
7) Asafoetida – ½ table spoon
8) Salt – As required.

Method
In a pan dry roast the red chilly for about 1 minute then add chana dal and fry without oil until colour changes lightly, then immediately add rice and sauté for few minutes, finally add pepper corns, Urdu dal and curry leaves and fry until the Urdu dal changes light brown and remove the pan from the fire and add asafoetida and salt. Let cool the ingredients to room temperature. Powder the above ingredients in a grinder. Store the powder in a clean jar.Put some melted ghee or oil of your choice into this powder and have it with idly’s dose or even with plain rice.

My Onam- 2010

2010-08-23T18:26:00.005+04:00

Vegetable Samosa

2010-08-20T14:38:00.008+04:00

Recipe would be updated soon

Parippu Vada

2010-08-16T09:19:00.009+04:00

Ingredients

1) Thuvar daal – 1 cup
2) Green chilly – 3 to 4 nos. ( Finally chopped)
3) Small Onion – 07 nos. ( finely chopped)
4) Ginger – Finely grated ginger 1 ½”
5) Curry leaves – few
6) Hing – 2-3 pinches.
7) Red chilly – 2 nos.
8) Salt – to taste.

Method

Soak thuvar dal in water for 3 to 4 hours. Grind the Dal with Red Chilies & Salt in a blender without adding water. Don’t grind them into a paste. Grind them coarsely. Finally add the ingredients (onions, green chilies, ginger, curry leaves and hing). Mix them together. Make a round shape with your hands running through the edges. Drop the vada into the oil. Deep fry them in hot oil until they are golden brown.

Mussels Fry (Small Size) - Kakka Erachi Fry

2010-07-04T10:00:00.004+04:00

Chakkakuru-Mangga Curry (Jackfruit seeds with Mangoes).

2010-07-04T09:51:00.004+04:00

Recipe would be updated soon.

Lemon Rice

2010-05-17T11:40:00.004+04:00

Check out something simple and quick dish that I made for my dinner yesterday.

This is a tasty recipe filled with flavour. It’s easy to make and is especially good if you have any leftover white rice.

Lemon

1) Basmathi rice- 1 cup
2) Lime- 2 nos.
3) Dry Chilly – 02 nos.
4) Green Chilly – 02 nos.
5) Ginger- ½ teaspoon
6) Urudu Daal – 1 table spoon.
7) Chana Daal- 2 table Spoon
8) Curry Leaves- 5-6 Leaves.
9) Mustard Seeds- ½ teaspoon
10) Asafoetida – 2 pinch
11) Peanuts – 3-4 table Spoon
12) Turmeric Powder- ½ teaspoon.
13) Any vegetable oil – 2 table spoon
14) Salt – to taste
15) Coriander leaves-chopped - Few

Method

Fill a large pan with water and bring to a rolling boil. Add the rice and then cook until tender but not too soft. Drain into a large strainer and leave to cool completely.

Heat oil in a pan and pop up mustard seeds, then add peanuts, chana dal, urdu dal sauté for few second, then add dry red chilies, green chilies, ginger, turmeric powder, Asafoetida and curry leaves, again sauté for few seconds, next add the cooked rice and mix well. (Without breaking the rice grains) Remove from the fire and add lime juice and enough salt again mix well. Your Lemon rice is ready to eat,

Lime Soda Juice with Basil Seeds

2010-05-16T10:18:00.008+04:00

Ingredients

1) Lime – 1 no.
2) Soda -1 can
3) Ice cubes- 03 nos.
4) Sugar- As required.
5) Basil seeds- 1 teaspoon.( optional)

Method

Wash the lime and extract the juice and add sugar till completely dissolved, put 2-3 ice cubes and the basil seeds also in to the glass and finally add the soda and decorate with lime slices and enjoy your drink.

Mango Smoothie

2010-05-14T23:49:00.004+04:00

Ingredients

1) Fresh Mango – peeled and deiced- 02 nos.
2) Yogurt – ½ Cup
3) Orange Juice – 2 table spoon or chilled orange cubes.
4) Milk – chilled cubes or fresh milk – ½ cup.
5) Chilled ice cubes- 2 nos. (Optional)
6) Sugar – 1 table spoon (optional)

Method

put all the ingredients in a blender and blends well until smooth, pour into glass and enjoy.

Melon smoothie

2010-05-13T09:26:00.004+04:00

Melon smoothie especially for summer season.

Ingredients

1) Melon – 1 ½ Cup ( Remove seed)
2) Honey – ½ Spoon (Optional)
3) Cardamom- 2 nos.( powdered)
4) Chilled Milk cube – 2 nos.( optional)

Method

Put all the ingredients in a blender and blend well until smooth, pour into glass and enjoy.

Chena Thoran\Yam Thoran

2010-05-13T09:10:00.004+04:00

Fish Fry/from the sea

2010-05-13T08:57:00.002+04:00

Chicken Sausage/Franks Fry

2010-04-26T15:07:00.002+04:00

Green Spinach Mezhukupuraty( Cheera)

2010-04-25T12:11:00.003+04:00
Ingredients

1) Spinach - Green –2 Bunch
2) Shallots (Kunjjulli) – Hand full (Chopped)
3) Green Chilly – 4-5 nos. (Chopped)
4) Turmeric powder – 2-3 pinches
5) Salt – to taste
6) Oil – 2- 3 table spoon
7) Curry leaves – As required.

Method

Cleaning of the spinach is very important. You can find too must dust and sand particles in it. So clean it thoroughly in running water one by one stem 2-3 times. Let the water drain completely you can even use kitchen towels to grab the excess water from it. Cut the spinach lengthwise (use the stem also) and keep aside. Heat oil in a pan and pop up mustard seeds then add chopped shallots, green chilies & turmeric powder then sauté until it turns transparent then add chopped spinach with sufficient salt and close the pan for few minutes and take off the lid and sauté until the water evaporated from the spinach.

squid/Kanava peera

2010-04-18T09:58:00.007+04:00

Ingredients

1) Squid/Kanava - 1/2 kg
2) Shallots – 15 nos.( sliced )
3) Grated Coconut – 1 cup
4) Ginger – 1 small piece
5) Green Chilly – 5 - 6nos.
6) Turmeric powder – 2 pinch
7) Salt - to taste
8) Curry leaves – As required.
9) Coconut oil- ½ table spoon
10) Kodam Puli – 3 pieces

Method

Soak the kudam puzhi in light hot water and keep aside, slightly crush the ingredients 2 to6, take a pan and add the crushed coconut mix, curry leaves, sufficient salt , soaked kudam puzhi & the cleaned squid( Kanava) and mix well , then add little water and cook on a medium flame until the water disappears from the fish .Be sure to stir it in between till completely dry .Finally add fresh curry leaves and ½ spoon of coconut oil, this will give a good aroma to this dish.

Mushroom Stew

2010-04-18T09:41:00.003+04:00
Will be updated Soon

Chapati Maker

2010-04-06T14:46:00.016+04:00

Making of chapati is really an art; I am not much familiar with that art. While making the chapatti’s in a traditional manner, I always got the shapes like those of “certain continents”. (Sorry, I know some are so expert in this art and may laugh at me, but I can’t help my self). So decided to buy a chapatti maker and tried twice, unfortunately the out come was really melancholic!!!!
I have decided to stop making chapthi in my “new Chapti maker” and while putting it back to the original box for keeping it in the dark corner of the store, I have found one CD in side the packet with the caption “Demo CD”. After seeing the CD, I was astonished!!!! Because my approach to the process of making the dough was little different as described in the CD and decided to give one more try…..The end result was terrific...............!!!
I have yelled like, Eureka……….!!!
Who ever talks ill of Chapatti maker, can have my advice if it is required as I have succeeded in making it perfectly. Please find the snaps below and see how I managed to make chapattis now in my new chapatti maker.!!!
Tips
a) Always use a branded “Chapatti maker” (The heating process is very important/ coil system has to be good with auto cut off) if you buy local brands ………..you can’t make perfect chapatti’s, rather you will get some pappads!( I have bought Chef Master from Kerala.)
b) Consistency of the dough is more watery than the traditional dough.

Happy Easter

2010-04-04T13:01:00.003+04:00

Easter gives hope for tomorrow, As after the winter comes Spring.Our hearts can be filled with gladness As hearts rejoice and sing.

Happy Easter!

Tomato Rice ( Thakkali choru)

2010-03-14T11:17:00.002+04:00

How to make Tomato Rice ( Thakkali choru)

1) Rice – 2 cups
2) Water – 3 cups
3) Tomato - 3 nos. ( Medium size)
4) Onion - 1 no( Big size)
5) Green Chilly – 2 nos.
6) Ginger – 1 small piece
7) Garlic – 2 nos.( small size)
8) Chilly powder – 1 teaspoon
9) Mustard seeds- 1 teaspoon
10) Whole pepper – 1 table spoon
11) Cumin seeds – ½ teaspoon (Jeerakam)
12) Salt - As reqd
13) Coriander leaves (chopped) - A few
14) Oil – 1 table spoon

Method

Heat the oil in a pressure cooker and add the mustard seeds and pop up, then and jeera and whole pepper for few seconds, then add green chillies, minced garlic, and ginger for few seconds, then add chopped onion until it turns transparent then put chopped tomatoes till soft and add chilly powder and again sauté for few seconds then add rice and fry it till all the rice is well coated with the masala’s and vegetables.

Then add water and mix well, check the salt at this stage. Let it boil and immediately cover the cooker and put the whistle and cook the rice in a medium heat for about 1 whistle only.
Keep aside the cooker to pressure off for about 15 minutes then open the lid and Garnish the rice with cashew nuts & raisins. Serve hot with salad of your choice.

Molasses Vattyappam

2010-03-14T09:44:00.012+04:00

How to make Molasses Vattyappam

Ingredients

1) Raw white rice – 2 cups
2) Grated fresh coconut – 2 cups
3) Molasses – ¾ cup (3-4 small blocks)
4) Cooked Rice - ½ cup
5) Yeast – 1 ¼ teaspoon
6) Water – ½ cup
7) Cardamom powder – ½ teaspoon
8) Salt – 2 pinches.

Method

Soak the white rice in water for about 5-6 hours, Drain the soaked rice. Grind the rice to a fine paste with coconut, Molasses, cooked rice & ½ cup of water. Be careful while adding the water, the batter should not be very watery; it has to be in the consistency of idly batter. In the last stage of grinding add yeast, salt & cardamom powder.
Keep this batter over night or let it ferment for 6-8 hours. Grease flat containers then pour the batter into it (half way of the pan only).

Garnish it with cashews and raisins (if using). Steam for about 15-20 minutes, and Take it out from the steamer. Allow it to cool in the pan for about 10 mints and loosen the sides with a knife, then gently take it out and cut it into pieces.

Green peas Mezhukku Puratty/ഗ്രീൻ പീസ് മെഴുക്കുപുരട്ടി

2010-02-03T11:50:00.004+04:00

ആവിശ്യമുള്ളസാധനങ്ങൾ

1) ഗ്രീൻ പീസ് - 200 gm.
2) സവാള - 2 എണ്ണം - നീളത്തിൽ അരിഞ്ഞത്.
3) പച്ചമുളക് - 2 എണ്ണം - നീളത്തിൽ അരിഞ്ഞത്.
4) വെളുത്തുള്ളി - 3 എണ്ണം - നീളത്തിൽ അരിഞ്ഞത്.
5) ഇഞ്ചി - ഒരു ചെറിയ കഷണം ചതച്ചത്.
6) മുളക് പൊടി - 1 ടീസ്പൂൺ
7) മഞ്ഞൾ പൊടി - 1/2 ടീസ്പൂൺ
8) മല്ലിപൊടി - 1 ടീസ്പൂൺ
9) ഗരം മസാല പൊടി - 1 ടീസ്പൂൺ
10) എണ്ണ - 3 ടേബിൾ സ്പൂൺ
11) ഉപ്പ് - ആവിശ്യത്തിന്
12) കറിവേപ്പില- ആവിശ്യത്തിന്

തയ്യാറാക്കുന്ന വിധം

8 മണിക്കൂർ ഗ്രീൻപീസ് വെള്ളത്തിൽ കുതിർക്കുക, എന്നിട്ട് പ്രഷർകുക്കറിൽ കൈവെള്ളം തളിച്ച് 3 വിസിൽ കേൾപ്പിച്ച് വാങ്ങുക.

ഒരു ചീനചട്ടിയിൽ, എണ്ണ ഒഴിച്ച് ചൂടാകുമ്പോൾ, 1 ടീ സ്പൂൺ കടുക് ഇട്ട് പൊട്ടിക്കുക, ഇഞ്ചിയും,വെളുത്തുള്ളിയും വഴറ്റുക, ഇളം ചുമപ്പ് നിറം ആകുമ്പോൾ , സവാള അരിഞ്ഞത് ഇട്ട് വഴറ്റുക, സവാ‍ള യും മൊരിഞ്ഞ് ഇളം ചുമപ്പ് നിറം ആകുമ്പോൾ , 6-9 വരെ യുള്ള പൊടികൾ മൂപ്പിക്കുക,ഇതിലേക്ക് ഗ്രീൻ പിസ് വേവിച്ചതും,ആവിശ്യത്തിനു ഉപ്പും ചേർക്കുക, എന്നിട്ട് നല്ലവണ്ണം ഇളക്കി യോജിപ്പിക്കുക. ഗ്രീൻ പീസ് മെഴുക്കുപുരട്ടി റെഡി.

Pachha Moru/പച്ച മോര്

2010-02-03T11:43:00.004+04:00

Ingredients for making Butter Milk

1) Butter milk – 3 cups.
2) Ginger – 1 Small Piece
3) Green Chilly – 2 nos.( Small)
4) Shallots – 2nos.
5) Curry Leaves – As required.
6) Salt – To Taste

How to prepare butter milk

If you don’t have ready made butter milk, make butter milk using with curd ( add 2 cups of water for 1 cup of thick curd) beat the curd in a blender for about 20 seconds then add the water slowly and mix well.

Crush the green chilly, ginger, shallots and curry leaves together, then add this mixture to the butter milk with sufficient salt and mix well. Your butter milk is ready to serve.

Matha Ela Thoran/മത്ത ഇല തോരൻ/Pumpkin Leaves

2010-02-03T11:23:00.006+04:00

Will Update Soon

Potato Theeyal/ഉരുള കിഴങ്ങ് തീയൽ

2010-02-03T11:17:00.005+04:00

Ingredients

1) Potato - 2nos. ( cut in to your desired shape)
2) Small Onion (Shallots) – 15 nos.
3) Grated coconut- As required 0r ½ 0r ¾ of coconut.
4) Red chilly – 1 table spoon.
5) Coriander powder- ¾ table spoon.
6) Tamarind/Valan puzhi – big gooseberry size take extract using water)
7) Turmeric powder – ¼ teaspoon.
8) Tomato-small- 02 nos. ( Cut in to pieces)
9) Fresh Coconut pieces – 3-4 table spoon( optional)
10) Green Chilly – 2- 3 nos.
11) Curry leaves – As required.

Method

In a pan roast the grated coconut until it turns golden brown in a medium – slow fire (only last minute add the chilly powder + coriander powder and sauté for a few seconds to remove the raw smell) let it cool for 5 minutes and grind the mixture in a mixer with out water, after getting it powdered put sufficient water and grind again (you can add the puzhi extract also while grinding).

Heat a pan and add the ground coconut mixture along with potato pieces, shallots, tomatoes & green chilly and 2 cups of water and sufficient salt then cook the theeyal in a medium slow fire until it becomes a thick batter, (Stir occasionally) do a taste test at this stage and add salt if necessary then add curry leaves. Serve hot with rice, chappathy, dosa ect.

Murigga Ela Thoran/മുരിങ്ങ ഇല തോരൻ

2010-02-03T10:54:00.006+04:00

Ingredients

1) Muringga Ela / Drum stick leaves – As required ( 2-3 bunch)
2) Grated Coconut – ½ cup
3) Garlic – 1 clove
4) Cumin seeds - ½ teaspoon
5) Turmeric powder – 2 pinch
6) Green chilly – 2 nos.
7) Chilly powder – ½ teaspoon.
8) Big onion – 1 no ( chopped)
9) Mustard seeds – 1 teaspoon
10) Whole Red chilly – 2 nos.
11) Black Gram Daal/Uzhunnu parippu (white) – 1 tablespoon.
12) Salt – To Taste
13) Curry leaves - Few

Method

Remove the leaves from the branches and clean it thoroughly in running water 2-3 times. Keep aside the leaves to drain the water completely, you can even use kitchen towels to grab the excess water from the leaves. In the mean time pulse the ingredients (2to 7) and also keep aside.

Heat oil in a pan and splutter the mustard seeds, then add black gram seeds, saute for few seconds, then add dry chill’s and saute again then add chopped big onion until transparent, then add the pulsed coconut mix and saute until the raw smell out and finally add the cleaned leaves & enough salt then mix well, Keep on stirring on medium flame until all ingredients mix well and all the water in it evaporates.

Netholi Peera

2010-02-03T10:32:00.008+04:00

Ingredients

1) Netholi -1/2 kg
2) Shallots – 15 nos.( sliced )
3) Grated Coconut – 1 cup
4) Ginger – 1 small piece
5) Green Chilly – 4 to 5 nos.
6) Turmeric powder – 2 pinch
7) Salt - to taste
8) Curry leaves – As required.
9) Kodam Puli – 3 pieces

Method

Soak the kudam puzhi in water and keep aside, slightly crush the ingredients 2 to6, take a pan and add the crushed coconut mix, curry leaves, sufficient salt , soaked kudam puzhi & the cleaned natholi fish and mix well , then add little water and cook on a medium flame until the water disappears from the fish .Be sure to stir it in between till completely dry.

Tasty Uzhunnu Vada

2009-06-28T09:48:00.006+04:00

How to Make Uzhunnu Vada

Ingredients

1) Urad Daal ( Uzhunu Parippu) – 1 cup
2) Shallots – 7 nos. ( chopped finely)
3) Ginger – 1 no( 1” piece- chopped)
4) Curry leaves – few leaves- chopped
5) Coriander leaves – few – Chopped
6) Green chilly – 3 nos.- Chopped
7) Whole pepper – 10 -15 nos.
8) Asafetida – 2 pinch
9) Salt – to taste.
10) Baking soda- ¼ teaspoon
11) Oil – as required

Method

Clean and soak the uzhunnu parippu for about 2 hours minimum. Then drain the daal and grind with out water in a grinder little by little and repeat the process until you get a thick smooth paste ( If necessary – add 1 ½ table spoon of water only. )

Add 2- 10 ingredients in the thick batter and mix well. Keep aside the batter for about 10- 15 minutes for raising. Make the mixture to patties shape and put a hole in the middle with your thumb and deep fry the vada in hot oil in a medium heat. When it become golden brown and crisp remove from the oil and drain the excess oil using the kitchen towels and Serve hot with coconut chutney.

Ghee Rice

2009-06-24T13:11:00.003+04:00

How to make Ghee Rice

Ingredients

1) Basmati Rice – 2 cups
2) Water – 4 cups.
3) Ghee – 4-6 tbsp
4) Onions – 2 nos.( Finely chopped)
5) Ginger – 1 tsp( Crushed)
6) Garlic – 1 tsp(Crushed)
7) Cashew nuts – As required
8) Raisins – As required
9) Whole pepper corns– 10nos.
10) Cinnamon- 4-5 pieces of 1 inch stick
11) Cardamom – 6 nos.
12) Bay leaves- 1 no.
13) Salt – To taste.

Method

Soak the rice in water for half an hour and wash and drain the rice and keep it aside.Heat ghee in a pan and fry half of the chopped onions till golden brown and keep aside. In the balance ghee saute cinnamon, cloves, cardamom, peppercorns, bay leaves, ginger-garlic paste, and remaining chopped onions. Add rice to it and fry for another 5-6 mints till it becomes crusty. Then add 4 cups of boiled water to rice then mix it and cover and cook until all the water is disappeared. Garnish with fried cashews, raisins and onions.

Beetroot – Potato Mezhukkupuratty

2009-06-24T13:07:00.001+04:00

Would be updated soon

Kerala Crab Roast( Njandu Roast)

2009-06-09T09:39:00.006+04:00

Ingredients

1) Crab – 1 kg
2) Red chilly powder – 4 teaspoon ( I used Kashmeeri chilly powder)
3) Coriander powder – 4 teas spoon
4) Pepper powder – 1 ½ teaspoon
5) Garam Masala powder – 2 teaspoon.
6) Garlic pods – 8 nos.
7) Ginger – ¾” pieces – 2 nos.
8) Turmeric powder - 1 ½ teas spoon.
9) Crushed whole pepper- ½ Table spoon.
10) Green chilly – 4 nos.
11) Big onion – 4 nos.
12) Tomato – 3 nos.( medium)
13) Coconut Milk – ¾ cup ( Optional)
14) Curry leaves – A required.

Method
Clean the crabs well using salt, little turmeric and lime juice so the raw smell will go completely. Then crush the half of garlic, ginger, and add turmeric powder and crushed whole pepper. Then marinate the same with the cleaned crabs for about 10 minutes. Then cook the same for about 10 minutes with very little water (no need to put more water, as the crab it self produce water.)

Heat coconut oil in a pan and add ginger, garlic, green chilly and onion one by one then sauté it until the onion turns to light brown, then add the Masalas (chilly, coriander, pepper & garam masala) and sauté again for 1 minute in slow fire then add curry leaves and chopped tomatoes and sauté until the tomato pieces are well cooked. Then add the coconut milk, when it starts boil add the cooked crabs carefully and cook in a slow fire until the Masala cover the crabs.

Take a serving dish and place the carbs and pour the balance gravy over it and enjoy the dish!!!

***********

Kozhukkatta- Rice Sweet Dumplings

2009-06-07T10:55:00.004+04:00

How to Make Kozhukkatta (Sweet rice dumplings)

Ingredients

1) Rice flour – 1.5 Cup(s)
2) Water – 1 cup
3) Jaggery – 2-3 pieces or As required
4) Grated coconut – ¾ Cup
5) Crushed cardamom – 2 nos.
6) Salt – 1 pinch

Method

Boil water in a pan with salt, once water starts boiling, switch off the gas then gradually add the rice flour and mix well with out any lumps. Allow it to cool. It should be in Chapatti consistency.

Meanwhile mix the grated coconut, grated jaggery and powdered cardamom to make the filling.

Take a big lime sized ball of the dough and shape it into a cup with your fingers. Then Put a spoon of the filling into the cups and seal it with the edge of the cup dough. Steam the kozhukkatta’s in the Idli cooker. It is usually ready in 10-12 mins. Once cooled down, serve them as a whole or cut in half.

Diet- oats prorridge

2009-05-17T09:47:00.004+04:00

Ingredients.

1) Oats – 4 table spoon( As required)
2) Water – 2 ½ glass ( As required)
3) Salt- to taste.
4) Chilly powder – ¾ teaspoon
5) Sambar powder – ½ teaspoon( optional)
6) Shallots- 5-6 nos ( chopped)
7) Curry leaves - Few
8) Mustard seeds – ½ teas spoon ( optional)
9) Oil – 2 teaspoon ( As required)

Method

Boil the water and oats together in a pan and cook for about 5-6 minutes and stir occasionally till the content become a porridge consistency and keep aside.

Then Heat oil in a pan and splutter the mustard seeds, then add chopped shallots and curry leaves, chilly powder and sambar powder one by one and sauté until the shallot becomes slight golden brown then pour this over the porridge and stir well and enjoy.

Kerala Aviyal

2009-05-17T09:46:00.001+04:00

How to make Kerala - Aviyal

Ingredients

1) vegetables 2 cups (beans, carrots, potato, drumsticks, raw bananas & any
vegetable - cut in to length wise-).
2) Cumin seeds – 2 pinch
3) Coconut – fresh grated – 1 cup
4) Green chilies - 3 nos.
5) Turmeric – 2 pinch
6) Shallots – 3-4
7) Curd – ½ cup ( you can use tomatoes instead of curd)
8) Coconut oil- 1-2 tsp (seasoning)/ any oil
9) Curry leaves – few
10) Salt – to taste.

Method:

Cook all the vegetables in a thick bottom pan with little water in low flame in the mean time grind (pulse) the coconut with green chilly, cumin seeds, turmeric powder & 4 shallots for 1-2 times. . Wait till the veggie is cooked 3/4th and then add coconut paste and salt then allow it to cook again for about 4 mints. After that, add fresh curd (consistency should be thick) and mix well. Do not cook after adding the curd. Do a taste test at this point, add salt if necessary. Finally add 3 teaspoons of coconut-oil & curry leaves and mix thoroughly and turn-off the gas your aviyal is ready.

Tasty Kerala Sambar

2009-05-17T09:44:00.004+04:00

How to make Kerala Sambar

Ingredients

1) Vegetable- Any (I have added the following veggies- The choice of vegetables are purely
according to your taste.)
a) Potato – 1 no. (Big)
b) Carrot - ½
c) Drumstick – 1 no. (Cut in to lengthwise)
d) Kani vellarikka (Cucumber- Small portion)
e) Beans – Few
f) Shallots - 12 nos. or one big onion
g) Vendakka (Lady’s finger) - 6 nos.
h) 2 Tomatoes (Medium- chopped)
i) Green Chilly – 4 (Split)
j) Garlic – 1 no. (Chopped Finely)
k) Ginger – ¼ inch piece ( Chopped finely)
l) Few pieces of Chena (Yam), Kovakka (ivy guard) and padavalangga (snake guard).

2) Toor Dal – ¾ cup
3) Water – 2 cups
4) Turmeric powder – ½ teaspoon
5) Tamarind pulp- Big gooseberry Sized ball. (Soak tamarind in ½ cup of water for some time
then squeeze and take the extract from it.)
6) Sambar Masala- 2 table spoon. (I used Eastern Sambar Powder)
7) Asafetida - 2 pinches only
8) Salt – As required

For seasoning

1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon
3) Shallot – 8 nos. (Chopped)
4) Curry leaves – As required
5) Oil- 1- 2 table spoon. (Coconut oil/ any vegetable oil).
6) Red Chilly Powder – 1 teaspoon (Optional - If you really want to see your Sambar in reddish
clour then add chilly powder.)

Soak the toor dal in water for 30 minutes then pressure Cook the Toor dal with turmeric powder in a pressure cooker for about 5 whistles( add 2 cups of water also). After pressure off mash it well.

Then add the cut vegetables, ingredients 5- 8 and water (if necessary) to the cooked dal (same pressure cooker) and mix well. Again pressure cook only for 2 whistles and open the lid after pressure off.

Heat oil in a pan and splutter mustard seeds, then add red chillies and curry leaves and fry for a minute. (Add 1 teaspoon of chilly powder at this stage – (Optional) - If you really want to look your sambar in reddish clour). Add the seasoning to the sambar & mix well. Your Sambar is ready to serve.

Chilly Sausage / franks/hot dog

2009-05-14T21:28:00.003+04:00

Ingredients

1) Chicken Franks- 1 packet
2) Garlic clove – 4 nos. (Chopped)
3) Big Onion – 2 nos. ( chopped in square shape)
4) Tomato – 1 no. ( Big)- Chopped.
5) Capsicum- 1 no.( medium size) chopped in square shape)
6) Ginger – 1 ½ ” piece ( crushed)
7) Kashmiri Chilly Powder – ½ table spoon
8) Crushed pepper corns – ½ table spoon
9) Garam masala –1 teaspoon
10) Red food clour- 1 pinch ( Optional)
11) Salt – (optional- Chicken franks have enough salt in it; if required, put little ,only after tasting the dish.)
12) Oil – 2-3 table spoon.
13) Spring onion – few for garnishing.

Method

Cut the chicken franks according to your size. (If you are extra conscious about the fat contents in the chicken franks, boil the chicken franks in a pan of water till they become big and tender for about 6-7 minutes. Then Drain off the water and chop the sausages into small pieces.

In the mean time take a pan and heat oil, put garlic and ginger and sauté for few seconds , then add chopped big onion, once it became transparent add capsicum and sauté again for few seconds then add kashmiri chilly powder, garam masala and crushed pepper corns and sauté until the raw smell out, then add tomatoes and sauté until its turns mashy. Finally add the sausage pieces and cook for few minutes with out water and finally slightly fry the same until the onion masala well coated with chicken franks pieces in a medium heat.

Dosa & Coconut Chutney/Chammanthy

2009-05-14T10:08:00.005+04:00

How to make Dosa chutney/Chammanthy

Ingredients – “A”

1) Grated Coconut - 1/2 part of a coconut.
2) Chilly powder- 1 teaspoon
3) Green chilly – 3 nos.
4) Shallots ( Kunjjully) – 5 nos.
5) Ginger – ½ inch piece.
6) Salt – to taste
7) Water – as required

For seasoning
1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon
3) Shallot – 2-3 nos. (Chopped)
4) Curry leaves – As required
5) Oil- 1- 2 table spoon. (Coconut oil/any vegetable oil).

Method

Grind all the ingredients- “A” with sufficient water and keep aside.

Heat oil in a pan and splutter the mustard seeds, then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes slight golden brown add the chutney to the pan and stir continuously until it becomes slight hot ( don’t allow to boil) and remove immediately from the fire. Serve as a dish for Dosa & Idly.

How to make Dosa Batter

Ingredients

1) Rice – 2 glass
2) Black Gram ( Uzhunnu Parippu ) – 1 glass
3) Fenugreek – 1 table spoon
4) Boiled Rice – ¾ glass
5) Water – As required

Soak 1-3 ingredients at least 7-8 hours then clean with plenty of water and drain the excess water then grind well using enough fresh water in a grinder ( batter should be thick) and keep this batter overnight ( 12 hours) before making dosa add sufficient salt and(water -if required).
Heat a plain non stick pan, put a big spoonful of batter in the center and spread with the spoon to a thin round shape and cook (both sides- you can add 1 teaspoon of ghee or oil over the sides). Your Dosa is ready to eat.

A BEST HOMEMADE RECIPE - HUMMUS

2009-05-04T21:58:00.006+04:00

Hummus is one of the most widely eaten and popular foods of the Middle East.

What is Hummus? - A thick spread made from mashed chickpeas, tahini (Sesame seeds) lemon juice and garlic.

You can buy hummus from any grocery or supermarket in UAE that’s good, But once you make it the right way at home, it may make you wonder ………….

You'd think that making perfect hummus would not be easy………..Believe me it is so easy as a normal dish…………..

Ingredients

1) Raw Chickpeas ( Kadala/chana) – 1 cup
2) Garlic clove – 1 no.
3) Tahina paste – 3-4 table spoon( make sure you buy a good quality Tahina)
4) Olive oil – 2-3 table spoon
5) Salt – to taste
6) Fresh pepper powder – ½ teaspoon
7) Red chilly powder – 1- 2 pinch
8) Cumin seeds powder – 1 pinch only( optional)
9) Lime juice – from 1 lime
10) Parsley leaves or coriander leaves – chopped for garnishing
11) Water – for smoothening the paste

Method

Soak the chickpeas in water overnight. Pressure cook the chickpeas with sufficient water until it soft & done. And keep aside to pressure off.

Take a blender add cooked chickpeas, 3-4 table spoon of tahina, salt, lime juice, pepper powder, cumin powder, red chilly powder, chopped garlic and olive oil with little water and grind it well until it become a smooth paste. If the paste is too thick add more water and also add salt or tahina if necessary

Garnish the hummus with chopped parsley leaves and olive oil.

Chakkakuru Thoran ( Jackfruit seed)

2009-04-19T15:14:00.002+04:00

How to make jackfruit seeds thorn

Ingredients

1) Jackfruit seeds - 30 nos.
2) Crushed red chilly – 1 table spoon.
3) Shallots – 7 nos.
4) Turmeric powder – 2 pinch
5) Grated coconut – ½ cup
6) Curry leaves – As required
7) Coconut oil – 1 table spoon
8) Salt – to taste

Method

Remove the skin and cut each seeds into small pieces (lengthwise). Pulse the grated coconut, shallots, turmeric powder and red chilies in a mixer 1-2 times and keep aside.

Cook chakkakuru(jack fruit seed) along with turmeric powder, salt and a little water in a vessel. When it gets cooked half way, Mix the coconut paste, and cook till the seeds are tender and dry. Remove it from fire then pour the coconut oil and curry leaves over the thoran then mix well. Serve hot with rice.

Chana/Chole/Chick pea Masala

2009-04-19T15:10:00.006+04:00

How to make Chana/chole /kadala/Chick pea Masala.

Ingredients

1) Ginger chopped – 1 table spoon
2) Garlic chopped – ¾ table spoon
3) Cashew nuts – 10 whole nut
4) Onion – 1 no. chopped very thinly ( big size)
5) Tomato puree - 3 nos. ( medium)
6) Cumin seeds – ½ teaspoon
7) Cumin powder – ½ teaspoon
8) Coriander powder – 1 teaspoon
9) Kashmiri Chilly powder – 2 teaspoon
10) Garam Masala Powder – 1 teaspoon
11) Chat masala powder – 1 teaspoon
12) Amchoor (optional) – 1 teaspoon.
13) Chick pea (cooked) - 2 ½ cups.
14) Oil – 1 table spoon
15) Butter – 1 table spoon
16) Salt – to taste
17) Coriander leaves – as required

Method

Make tomato puree first – Boil some water in a pan and put the tomatoes in the boiling water until the skin come apart. Remove the tomatoes from the water and place it on a plate. Peel off the skin. Let it cool for some time then puree the tomatoes in a mixer.

Heat oil in a pan and sauté the finely chopped onion until light golden brown then add chopped garlic & ginger and sauté again for few minutes. Then add cashew nut paste and sauté for 1 minute then add 7-10 ingredients and sauté again for few seconds. Remove from the fire and let it cool.

Add the onion mix into the mixer along with the tomato puree and 15 nos of cooked chick peas then grind for few seconds.

Heat 2 teas poon of butter in a pan and add onion- tomato mix and stir well until the gravy thickness in a medium form (If the gravy is too thick you can add some hot water in the beginning.) Then add cooked chick peas & 1 teas poon of chat masala & amchoor and mix well with gravy and cook in a low flame for about 5 minutes. Garnish with chopped coriander leaves and serve hot with chapatti, Nan.

Vettu Cake ( Sweet Cross Cake)/Chayakada Palaharam

2009-04-15T11:19:00.005+04:00

This cake is a local stuff and is available in all most all the tea shops near by road side in Kollam and Trivandrum areas.

How to make vettu cake/Sweet Cross cake

Ingredients

1) All purpose flour – 2 ¼ cup
2) Baking powder – 1 ¼ tsp
3) Sugar – ¾ cups ( Powdered)
4) Egg – 2 nos ( Beaten well)
5) Water or milk ( as required)
6) Cardamom powder or crushed - 1 teaspoon
7) Oil – For frying.

Method

Take a big bowl and mix baking powder and all purpose flour, and then add sugar, cardamom powder and beaten eggs and make tight dough using enough water or milk and keep aside for 20 minutes.

Take small portions from the dough and make rough square shapes using your hands. Then take a sharp knife to make two medium deep cuts similar to a cross. Fry it in any vegetable oil, till golden brown.

Note: If the oil is too hot the cakes outside portion gets dark quickly, while the inside portion will remain uncooked, so please fry the cake in a very medium heat.

Konju Theeyal ( Prawns Theeyal/Thengga varutharachha Curry)

2009-04-15T10:57:00.004+04:00

Konju Theeyal (prawns)

Ingredients

1) Fresh/or frozen Prawns – 500gms
2) Small Onion (Shallots) – 15 nos.
3) Grated coconut- As required 0r ½ 0r ¾ of coconut.
4) Red chilly – 1 table spoon.
5) Coriander powder- ¾ table spoon.
6) Tamarind/Valan puzhi – big gooseberry size take extract using water)
7) Turmeric powder – ¼ teaspoon
8) Tomato-small- 02 nos. ( Cut in to pieces)
9) Vegetable Drumstick (Muringgakka) – 1 no- cut to 1½ inch lengths.
10) Fresh Coconut pieces – 3-4 table spoon
11) Green Chilly – 2- 3 nos.
12) Curry leaves + Mustard for seasoningMethod

In a pan dry roast the grated coconut until it turns golden brown in medium – slow fire (last minute put the chilly powder +coriander powder in to it and sauté for a minute) and let it cool for 5 minutes and grind the mixture in a mixer with out water, after getting it powdered put sufficient water and grind again (you can add the puzhi extract also while grinding).

In a pan or an earthen pot mix prawns, tomatoes, shallots, drumstick, coconut pieces, green chilies, turmeric powder and 1 cup of water then bring to boil. Then add the coconut mixture and put sufficient salt to taste and cook the theeyal in a medium slow fire until it becomes a thick batter, (Stir occasionally) do a taste test at this stage and add salt if necessary then add curry leaves. Serve hot with rice, chappathy, dosa ect.

Healthy Wheat Payasam ( Gothambu Payasam- Whole wheat)

2009-04-14T20:03:00.005+04:00

Wheat Payasam / Wheat kheer

1) Whole wheat grains – 1 cup.
2) Water – 2 ½ cups.
3) Salt – 3 pinch.
4) Sago (Chowary/Sabudhana) – ¼ cup.
5) Jaggery - 2 Cups ( melted in 1 cup of water in medium heat and remove the impurities -
Use more or less – As per your sweet level)
6) Coconut milk thin – 1 ½ cups. ( I used coconut milk powder- For good taste use always
fresh coconut milk from fresh coconut)
7) Coconut thick milk – 1 cup.
8) Ghee (clarified butter) – 2 table spoon.
9) Fried coconut pieces – 3 table spoon
10) Roasted cashew nut & raisins – As required.
11) Cardamom & dried ginger powder – 1 ½ teaspoon.
12) Fried banana (Optional) – cut in to small pieces then sauté few minutes in a frying fan using
1 table spoon of ghee.

Method

Clean & Soak the whole wheat in water for about 3-4 hours, drain the water and pressure cook the wheat with 2 ½ cups of water and little salt for about 8 whistles and keep aside. (If it is not cooked well cook again for 1-2 whistles with little water)

Mean while make jaggery syrup, coconut milk, cardamom & ginger powder & fry coconut pieces, cashew nuts and raisins.

Take a thick bottom pan or even you can use the same pressure cooker to make the payasam. Add jaggery syrup & thin coconut milk in the cooked wheat and bring to a boil in medium heat and cook again for about 5 minutes, then add cooked Sabudhana and stir well. Let the mixture thicken to a looser consistency as normal payasam, finally add the thick coconut milk (add more or less according to your desired consistency) and simmer it for a while.

Then garnish with fried cashew nut, raisins, coconut pieces, powdered cardamom, & ginger and fried bananas. Stir well and remove from the stove immediately. serve hot or cold.

Happy Vishu Happy Vishu Happy Vishu

2009-04-14T19:58:00.002+04:00

Red Spinach ( Cheera) Thoran

2009-04-13T12:26:00.002+04:00

How to make Red spinach Thoran

Ingredients

1) Red Spinach – 2 bunches
2) Kunjjulli /shallots– 15 nos.
3) Grated coconut – 1 cups
4) Green Chilly – 3-4 nos.
5) Cumin seeds – 2 pinch
6) Garlic – 1no.
7) Turmeric powder- 2 pinch
8) Kunjjulli/shallots- 3nos.
9) Salt – to taste
10) Curry leaves – Few
11) Oil – 2 table spoon
12) Dry chilly – 1-2 nos. (Broken)
13) Mustard seeds – ½ table spoon

Method

Cleaning of the red spinach is very important. You can find too much dust and sand particles in it. So clean it thoroughly in running water one by one 2-3 times. Let the water drain completely, you can even use kitchen towels to grab the excess water from the red spinach. Then chop the spinach finely and keep aside. In the mean time pulse (1-2 times) the ingredients (3-8) and also keep aside.

Heat oil in a pan and splutter the mustard seeds then add broken dry chili’s, chopped shallots and curry leaves one by one and sauté until the shallots becomes transparent. Then add the pulsed coconut mix and sauté until the raw smell out.

Then add chopped red spinach & enough salt then mix well, Keep on stirring on medium flame until all ingredients mix well and all the water in it evaporates.

Chakkakuru – Mangga Curry (Jackfruit seed- Raw mango Curry)

2009-04-13T12:14:00.003+04:00

How to make Chakkakuru- Mangga curry (jackfruit seed & raw mango Curry)

Ingredients

1) Jackfruit seeds (chakkakuru) – 7- 8 nos. ( Cleaned and chopped)
2) Spinach stems- 5- 8 stems ( optional) – Chopped 1” pieces)
3) Drumstick tender – 1 no. ( Cut into 3 inch pieces)
4) Raw mango – 1 nos. ( chopped in to 4 pieces)
5) Shallots – 5 nos. ( Chopped in to 2 pieces)
6) Fresh Grated coconut- ¾ cup.
7) Green chilly – 3 nos.
8) Turmeric power – 2 pinches
9) Cumin seeds( Jeerakam) – 1 pinch
10) Garlic pod – ½ piece
11) Shallots – 2-3 nos.
12) Salt – to taste.
13) Water – As required

For seasoning

1) Dry Chilly – 1-2 nos ( broken)
2) Mustard seeds – 1 teaspoon
3) Shallots – 6 nos ( chopped finely)
4) Curry levees - As required
5) Oil – 1-2 table spoon

Method

Grind finely the ingredients 6-11 using little water and keep aside.

In a pan cook jackfruit seeds, drumstick, mango, spinach stem, salt and shallots with 2 cups of water (medium heat). Mash the mango pieces using the spatula once it done.

Then add the coconut mix very slowly to the curry and stir contentiously without allowing to boil until steam start rising. Remove from fire immediately and stir occasionally till cool and Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the curry. Serve the curry with Rice.

Happy Easter

2009-04-13T09:42:00.005+04:00

For Recipes Please refer:

Liver Fry - Labels / Chicken Dishes.

Appam - Labels/-Breakfasts.

Mutton Stew - Labels/- Mutton Dishes.

Vattayappam Vattayappm Vattayappam

2009-04-09T10:20:00.011+04:00

Today is Maundy Thursday (09/04/2009) on this day, Christians remember the Last Supper. During the meal Jesus took bread and wine and shared them with his disciples. Christians continue to share bread and wine as part of their worship.

Vattyappam Recipe is my 120th Post in my Blog

How to make Vattyappam

Ingredients

1) Raw white rice – 2 cups
2) Grated fresh coconut – 2 cups
3) Sugar – ¾ cup
4) Cooked Rice ( Preferably Rose matta- Optional) - ½ cup
5) Yeast – 1 ¼ teaspoon
6) Water – ½ cup
7) Cardamom powder – ½ teaspoon
8) Salt – 2 pinch

Method

Soak the white rice in water for about 5-6 hours, Drain the soaked rice. Grind the rice to a fine paste with coconut, sugar, cooked rice & ½ cup of water. Be careful while adding the water, the batter should not be very watery; it has to be in the consistency of idly batter. In the last stage of grinding add yeast, salt & cardamom powder also.

Keep this batter over night or let it ferment for 6-8 hours. Grease flat containers then pour the batter into it (half way of the pan only). Garnish it with cashews and raisins (if using). Steam for about 15-20 minutes, and Take it out from the steamer. Allow it to cool in the pan for about 10 mints and loosen the sides with a knife, then gently take it out and cut it into pieces.

Vegetable Masala Pulav

2009-04-08T09:27:00.007+04:00

Inspiration & Reference came from my friend Jeena Mathew for making this recipe .

Ingredients

1) Basmati Rice - 2 cup
2) Coriander leaves – ½ cup
3) Onions – 2 nos.( chopped finely)
4) Ginger - 1'inch piece ( chopped finely)
5) Garlic – 4 nos. ( chopped)
6) Green Chilies – 2 nos. ( chopped)
7) Potato – 1 no. Cut in to small pieces
8) Carrot – 1 no. ( cut in to small pieces)
9) Fresh green peas – 1/2 cup
10) Tomato – 2 nos. ( chopped)
11) Salt - to taste
12) Water – 3 cups.
13) Biriyani masala – 3 teaspoon (I used Eastern powder.)
14) Red chilly powder – 1 teaspoon
15) Ghee/butter – 1 table spoon.
16) Lemon juice – 1 table spoon
17) Oil – 2-3 table spoon.

Masala

1) Cinnamon – 1” piece – 4nos.
2) Cloves (Grambu) – 6 nos.
3) Bay leaf – 1
4) Cardamom – 6 nos.
5) Whole pepper - 15 nos.
6) Cumin seeds ( jeerakam) – ½ teaspoon

Method:

Soak the Basmati Rice in water for half an hour before cooking. Then wash & drain the rice.
Cut all the vegetables and keep aside.

Take a pressure cooker then heat some oil put bay leaf & whole masala’s and sauté for 1 minute then add chopped ginger, garlic, green chilly & onion one by one and sauté until the onion turns in to a golden brown clour . Then add the biriyani masala & chilly powder and sauté for few seconds then add chopped tomatoes & all vegetables one by one and sauté for few minutes. Then add rice, butter & salt. Fry it till all the rice is well coated with the masala’s and vegetables. Finally add chopped coriander leaves. Then add water and mix well, check the salt at this stage. Let it boil then immediately cover the cooker and put the whistle and cook the rice in a medium heat for about 1 whistle only. Keep aside the cooker to pressure off for about 15-20 minutes the open the lid and mix well the rice.

Garnish the rice with cashew nuts & raisins. Serve hot with salad of your choice.

Kozhukatta in Thenggapal/ Allipidi/ Kunjjundda/Rice dumplings in sweetened Coconut milk

2009-04-07T09:13:00.007+04:00

Rice dumplings in sweetened coconut milk /Kozhukatta in Thengga pal/Allipidi/Kunjundda.
This is one of the oldest recipes of Kerala. My mother in law used to do it. I tried it out yesterday and my husband liked it.Distributed some to my colleagues also they conveyed good opinion……………. Please do try this recipe and let me know the comments…….
Ingredients
1) Rice Flour – 1- cup – ( I used Nirapara appam podi)
2) Fresh grated coconut – ½ cup
3) Salt – 2 pinch
4) Cumin+cardom+dried ginger powder – ½ teaspoon
5) Water – 1 cup
For coconut Gravy
1) Water – 2 cups
2) Thick coconut milk – ¾ cups ( I used coconut powder- prefer always fresh coconut milk)
3) Sugar – 3 table spoon.
4) Salt – 1 pinch
5) Rice flour – 2 table spoon dissolved in ½ cup of water.
6) Cumin+cardom+dried ginger powder – ½ teaspoon.
Method
Boil 1 cup of water in a pan. Add a pinch of salt and ½ teaspoon powder of (ground jeera+crdomom+dried ginger). When the water boils well, switch of the gas & add the rice flour little by little and stir continuously. It will become into dough like consistency. Keep aside for few minutes, when a little cool, smear the dough with your hands using a little oil and knead the flour well. Take a small piece from the dough and make as tiny as small balls in a small goose berry shape and keep aside.
Take a thick bottom pan then boil 2 cups of water, pinch of salt, 3 table spoon of sugar & ¾ cups of thick coconut milk and boil it and add the rice dumplings and cook covered for about 12 minutes in medium heat. Lower the heat then add 1/2 table spoon of rice flour dissolved in water. Then stir continuously till the gravy thickens. Remove from fire add the freshly ground or crushed (cumin, cardamom & dried ginger) powder. Serve hot or cold.

Kerala Chicken Dry Roast

2009-04-05T11:04:00.003+04:00

Chicken Dry Roast

Ingredients

1) Chicken breast – 650 Gms.
2) Garlic clove – 4 nos. ( Crushed)
3) Coconut pieces – 4 table spoon
4) Ginger – 1 ½ ” piece ( crushed)
5) Chilly Powder – ½ table spoon
6) Coriander powder – 1 teaspoon
7) Turmeric powder - 1 teaspoon
8) Crushed pepper – ½ table spoon
9) Garam masala – ½ table spoon
10) Salt – to taste
11) Tomato – Medium – 2 nos.( Chopped)
12) Big Onion – 2 medium ( Chopped)
13) Oil – 2-3 table spoon.
14) Curry leaves – few

Method

Cut the chicken breasts according to your size then marinate it with 1-10 ingredients and keep aside for about 30- 45 minutes. Then cook the chicken with little water. Then heat oil in an another pan and sauté the chopped onion until it turns slight brown then add chopped tomatoes & curry leaves and sauté for few minutes then add cooked chicken in to this and fry till all the masala well coated with chicken pieces in a medium heat.

Special Wheat Dosa

2009-04-05T10:42:00.007+04:00

How to make Special Wheat Dosa

Ingredients

1) Wheat flour – 2 Cups.
2) Rice flour – 2 Table spoon.
3) Onion – 1- Medium size (Chopped very thinly.)
4) Green chilly – 2 nos. (Chopped very thinly.)
5) Ginger – 1 small piece – Chopped very thinly.)
6) Curry leaves – Few (Chopped very thinly.)
7) Palak leaves – As required ( Chopped very finely)
8) Curd – 3 Table spoon.
9) Mustard seeds – 1 Teaspoon.
10) Oil – 1 Table spoon
11) Salt – To taste.
12) Water – As required for the dosa consistency.

Method

Heat oil in a pan, then splutter mustard seeds, then add ginger, green chilly, onion, curry leaves & palak one by one then sauté for few minutes and keep aside to cool off.

In a bowl put curd, rice flour, wheat flour, salt and enough water and mix well using your hands with out any lumps. Then add the onion mix in to the dosa batter again mix well with spoon. Keep aside the batter for about 20 minutes.
Heat a plain non stick pan then put a big spoonful of batter in the center and spread with the spoon to a thin round shape and cook both sides- (you can add 1 teaspoon of ghee or oil over the sides- Optional) special wheat Dosa is ready and serve with mint chutney or any curry’s.

Dal-Palak Curry

2009-04-02T10:29:00.005+04:00

Dal- Palak Curry

Yesterday evening suddenly I thought off making this curry and I called my friend Jeena Mathew for this recipe she narrated the recipe very quickly. The final product was really awesome & delicious.

Jeena ………… you know the recipe of your dal- palk was a hit in my house yesterday. My hubby liked it a lot & did compliment me.

But credit goes to u only ---thanx a lot Jeena ........
Ingredients

1) Thuvara parippu/Thur Daal- 1 cup
2) Palak – 1 bunch ( cut in to 2-3” big pieces)
3) Tomato- 1 big - Chopped
4) Big Onion – 1 big _ chopped
5) Green chilly – 2-3 nos. (Chopped lengthwise.)
6) Turmeric powder – 2 pinch
7) Garlic clove – 1 no.- Chopped
8) Salt – to taste
9) Water – 2 cups

For seasoning

1) Jeerakam ( cumin seeds) – ½ teaspoon
2) Ghee- 1 table spoon
3) Red chilly powder- ¼ teaspoon ( optional)
4) Shallots – 5-6
5) Curry leaves

Method

Wash the toor dal and soak in water for about 30-40 mints. Then take a pressure cooker and combine 1- 9 ingredients and pressure cook for about 5 whistles. Allow to pressure off and open the lid, mash the dal using a wooden spatula if the dal is not cooked well. Do a taste and add salt if necessary then season the curry with the above seasoning ingredients. Enjoy the tasty, nutritious dal- palak curry with rice, dosa, appam & chappathy.

Chicken Mulakittathu in Manchatty

2009-03-30T09:11:00.004+04:00

Chicken Mulakittathu

I got this recipe from a blogger

Ingredients

1) Chicken – 1 ( cut in to pieces)
2) Big onion – 2 chopped very finely
3) Tomato – 2 chopped finely
4) Shallots – ½ cup (peeled & cut in to small pieces.)
5) Green chilly – 2
6) Turmeric powder – 1 teaspoon
7) Chilly powder – 1 table spoon
8) Garam masala – 2 teaspoon
9) Garlic cloves – 4 nos
10) Ginger – 1” piece
11) Water – 1 cup
12) Salt – to taste
13) Curry leaves

For Seasoning

1) Dry chilly – 1-2 nos. ( Broken)
2) Mustard seeds – 1 ½ teaspoon
3) Shallots – 6 nos ( chopped)
4) Curry leaves – As required
5) Oil – 1-2 table soon

Method

Grind garlic & ginger, grind or chop the shallots finely, then mix all the ingredients together with chicken and 1 cup of water, put in slow fire until chicken is done. (Add more water – if necessary)

Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the chicken curry.

Paneer Tikka Masala

2009-03-25T10:12:00.003+04:00

How to make paneer Tikka Masala.

Ingredients “A”for paneer fry

1) Paneer – 250 gms
2) Ginger & garlic paste – 1 teaspoon ( I used ginger/garlic powder)
3) Coriander powder – ½ teaspoon
4) Kashmiri chilly powder – 1 teaspoon.
5) Cumin seeds powder – ¼ teaspoon
6) Yoghurt – 1 table spoon
7) Chaat masala powder – ½ teaspoon
8) Salt - to taste

Ingredients for the paneer tikka - Gravy

1) Ginger chopped – 1 table spoon
2) Garlic chopped – ¾ table spoon
3) Cashew nuts – 10 whole nut
4) Onion – 1 no. chopped very thinly ( big size)
5) Tomato puree - 3 nos. ( medium)
6) Cumin seeds – ½ teaspoon
7) Cumin powder – ½ teaspoon
8) Coriander powder – 1 teaspoon
9) Kashmiri Chilly powder – 2 teaspoon
10) Garam Masala Powder – 1 teaspoon
11) Chat masala powder – 1 teaspoon
12) Oil – 1 table spoon
13) Butter – 1 table spoon
14) Salt – to taste
15) Coriander leaves – as required

Method

Marinate the paneer with ingredients “A” and keep aside for about 30 minutes in refrigerator.

Make tomato puree first – Boil some water in a pan and put the tomatos in the boiling water until the skin come apart. Remove the tomatoes from the water and place it on a plate. Peel off the skin. Let it cool for some time then puree the tomatoes in a mixer.

Heat oil or butter in a pan, put the marinated paneer and shallow fry until it turns slight golden brown and keep aside.

In the same pan add 1 table spoon (or as you required) oil and sauté the finely chopped onion until light golden brown then add chopped garlic & ginger and sauté again for few minutes. Then add cashew nut paste and sauté for 1 minute then add 7-10 ingredients and sauté again for few seconds. Remove from the fire and let it cool.

Add the onion mix into the mixer with the tomato puree and grind for few seconds.
Heat 2 teas poon of butter in a pan and add cumin seeds and sauté for 5 seconds then add onion- tomato mix and stir well until the gravy thickness in a medium form (If the gravy is too thick you can add some hot water in the beginning.) Then add fried paneer cubes & 1 teas poon of chat masala and mix well with gravy. Garnish with chopped coriander leaves and serve hot with chapatti, Nan.

Chicken Franks Roast

2009-03-24T09:39:00.004+04:00

How to make sausage /chicken franks/hot dog Roast

Ingredients

1) Chicken franks- 1 packet.
2) Big Onion – 1 no. Chopped finely
3) Tomato – 1 no.Chopped
4) Kashmiri chilly powder – ½ Table spoon
5) Pepper powder – 2 teaspoon
6) Turmeric powder – 1 teas poon
7) Garam masala Powder – 1 teas poon
8) Oil – as required
9) Curry leaves – few

Method

Boil the chicken franks in a pan of water till they become big and tender for about 6-7 minutes. Then Drain off the water and chop the sausages into small pieces.

Heat oil in a pan and add chopped onion till golden brown then add 4- 7 ingredients and sauté for few seconds then add chopped tomatoes until it turns mashy. Then add the sausage pieces and fry until it turns slightly brown.

Chicken Liver Fry

2009-03-22T11:11:00.002+04:00

How to make chicken liver fry

Ingredients

1) Chicken liver – 1 packet.
2) Chilly powder – 2 teas poon.
3) Coriander powder – 1 teaspoon.
4) Crushed pepper powder – ½ table spoon.
5) Turmeric powder – ½ teaspoon.
6) Curry leaves – few.
7) Salt – to taste.
8) Vinegar – ½ teaspoon
9) Oil – As required.

Method

Chop the chicken liver according to your size and wash well and drain it using a strainer. Then marinate it with 2- 5 ingredients and keep aside for about 30 minutes. Cook the marinated liver with little water in very low fame for about 6-7 minutes. Open the lid, then add enough salt & mix well it with liver then allow to vaporize the excess water in a medium heat then add oil & curry leaves again sauté until it turns light golden brown.

Banana Rolls

2009-03-22T11:07:00.003+04:00

Do you need a healthy snack idea for your children when they are home during weekend? Try this simple recipe of Banana rolls.

Ingredients

1) Ripe bananas – As required
2) Fresh Coconut – ½ cup
3) Sugar – 2-3 table spoon
4) Cardamom- 1-2 ( Crushed or powdered)
5) Ghee – 1-2 table spoon
6) Tooth pick – As required

Peel the bananas then slice it into 3 pieces (Lengthwise). Heat a pan, add the ghee and then shallow fry the sliced banana’s in a medium het for about 1-2 minute and flip over and fry the other side too. Keep aside the banana fry to cool off, in the mean time in the same pan just sauté the coconut, sugar & cardamom powder for 1-2 minutes in a medium heat.

Take the fried banana put this coconut mix slowly in the center of the banana and roll it up carefully using your hands and use a tooth pick to fix the roll.

Chicken Biriyani

2009-03-22T11:02:00.001+04:00

Would be updated soon

Palak-Egg Thoran

2009-03-22T10:53:00.003+04:00

How to make Palak – Egg Thoran

Ingredients

1) Palak – 2 bunch
2) Kunjjulli – 5 nos.
3) Grated coconut – 1 ½ cups
4) Green Chilly – 3-4 nos.
5) Cumin seeds – 1 pinch
6) Garlic – 1no.
7) Turmeric powder- 2 pinch
8) Big onion- 1 ( chopped nicely)
9) Egg – 1-2 nos.( optional)
10) Salt – to taste
11) Curry leaves – Few
12) Oil – 2 table spoon
13) Dry chilly – 1-2 nos. (Broken)
14) Mustard seeds – ½ table spoon

Method

Cleaning of the palak is very important. You can find too much dust and sand particles in it. So clean it thoroughly in running water one by one 2-3 times. Let the water drain completely, you can even use kitchen towels to grab the excess water from the palak.

Heat oil in a pan and splutter the mustard seeds then add broken dry chili’s, chopped big onion and curry leaves one by one and sauté until the onion becomes transparent. Then add the pulsed coconut mix and sauté until the raw smell out. Then add chopped palak & enough salt then mix well, Keep on stirring on medium flame until all ingredients mix well and all the water in it evaporates. Then add the beaten egg and stir well. Do a taste test and adjust the salt if necessary.

Red Gram Thoran

2009-03-16T13:43:00.004+04:00

How to make Red Gram/Van payar Thoran

Ingredients

1) Red Gram /Van Payer – 1 ½ cups
2) Water – 2-Cups
3) Shallots (Kunjjulli) – 6 nos.
4) Coconut – ¾ cup
5) Green chilly – 1 no.
6) Crushed red chilly – 3 teaspoon
7) Turmeric powder – 2 pinch
8) Cumin seeds – 1 pinch
9) Garlic – 1 no.
10) Curry leaves – As required
11) Salt – to taste

For seasoning

1) Dry chilly – 1-2 nos. (Broken)
2) Mustard seeds- 1 ½ teaspoon
3) Shallot – 2-3 nos. (Chopped)
4) Curry leaves – As required
5) Oil- 1-2 table spoon. (Coconut oil /any vegetable oil)

Wash the Red gram and pressure cook in high falme for about 6-7 whistles only, then keep aside to pressure off, in the mean time pulse the fresh coconut, green chilly, turmeric powder, cumin seeds, garlic, crushed red chilly & shallots in a blender in 2 times and keep aside.
Take a pan and transfer the cooked red gram in to it (if it is not cooked well cook again some more minutes with little water) then add the coconut mix in to it with sufficient salt & mix well, cook again for 1-2 minutes in slow fire then sauté gently for 1 minute until all the water contents disappears.

Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly , chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the Cheru payer. Your Red gram payar thoran is ready to serve. Serve it hot with rice or hot porridge, pappadam and mango pickle.

Vendekka/potato Mappas

2009-03-05T11:28:00.003+04:00

Ingredients

1) Ladyfinger /okkara/vendakka – 200 gms (cut in to 1” piece)
2) Potato – 1 no ( cut in to square shape- Optional)
3) Green chilies - 5-6 nos. ( Halved lengthwise)
4) Big onion – 1 no. ( chopped)
5) Ginger – 1 ½” piece ( chopped)
6) Tomato – 1 small ( chopped)
7) Coriander powder – 3 teaspoon
8) Red chilly powder – ¾ teaspoon
9) Turmeric powder – 2 pinch
10) Salt to taste
11) Curry leaves
12) Red chilly – 2 nos( broken)
13) Mustard seeds- 1 ½ teaspoon
14) Water – as required
15) Garam masala powder – 1 ½ teaspoon
16) Coconut Milk – 200 ml

Method

In a pan, fry vendakka till it turns golden brown. Keep aside. Heat oil in a frying pan add mustard, red chilies, curry leaves & sauté for few seconds then add ginger, green chilly and sauté again few seconds then add chopped big onions and sauté until it turns transparent and slight brown then add coriander powder, chilly powder, turmeric powder and chopped tomato’s till tomato’s become mashy . Then add chopped potato’s along with enough water and cook until it done. Then add coconut milk and simmer on low fire for 1 minute then add fried okkara along with garm masala and cook for 2 more minutes in low fire. Serve hot with Appam, Chappathy & bread.

Nadan Chicken Curry

2009-03-02T10:51:00.004+04:00

Ingredients

1) Chicken – 750 gms.
2) Big Onion – 3 nos. ( Chopped)
3) Garlic – 6-7 nos. ( crushed or chopped)
4) Ginger – 2 ½” 1 pieces.( crushed or chopped)
5) Green chilly – 3 nos.
6) Tomato’s – 2 nos.( chopped- medium big)
7) Masala Powder (Garam Masala) – ¾ Table spoon. ( Fennel seeds, cloves cardamom and
cinnamon stick)
8) Turmeric powder – ½ teaspoon.
9) Red chilly Powder ( Kashmiri) – ½ Table spoon
10) Fresh crushed Pepper powder – ¾ Table spoon.
11) Coriander powder – ¾ table spoon
12) Oil – 2-3 table spoon
13) Salt – to taste.
14) Mustard seeds- 2 teaspoon.
15) Curry leaves – As required.
16) Water – ½ cup.

Method.

Heat oil in a thick bottom pan then pop up mustard seeds add crushed garlic, ginger and green chilly then sauté for few seconds then add chopped big onion until it becomes transparent and light golden brown then add red chilly powder, garam Masala powder, coriander powder and pepper powder and sauté few seconds then add chopped tomatoes and sauté until tomatoes are cooked well with other ingredients. Then add chicken pieces and ¾ cup of water and mix well then cover the pan & cook the chicken in very slow fire for about 25-30 minutes. Then open the cover and mix well the chicken pieces with the gravy again in a medium heat until the gravy is well coated with chicken and do a taste test at this time and adjust the taste according to your wish and add fresh curry leaves and 2 pinch of garam Masala. Your Nadan chicken Curry is ready to serve.

Drumstick/Tomato Curry

2009-03-02T09:08:00.003+04:00

How to make Drumstick-Tomato Curry

Ingredients

1) Drumstick tender – 1 no. ( Cut into 3 inch piece)
2) Tomato – 2 nos. ( chopped in to 4 pieces)
3) Shallots – 5- 6 nos ( Chopped in to 2 pieces)
4) Fresh Grated coconut- ¾ cup.
5) Green chilly – 3 nos.
6) Turmeric power – 2 pinches
7) Cumin seeds( Jeerakam) – 1 pinch
8) Garlic pod – ½ piece
9) Shallots – 2-3 nos.
10) Salt – to taste.
11) Water – As required

For seasoning

1) Dry Chilly – 1-2 nos ( broken)
2) Mustard seeds – 1 teaspoon
3) Shallots – 6 nos ( chopped finely)
4) Curry levees - As required
5) Oil – 1-2 table spoon

Method

Grind finely the ingredients 4-9 using little water and keep aside.

In a pan cook drumstick, tomatoes, salt and shallots with 2 cups of water (medium heat). Mash the tomato’s using the spatula once it done. Then add the coconut mix very slowly and stir contentiously without allowing to boil until steam start rising. Remove from fire immediately and stir occasionally till cool and Then heat oil in a pan and splutter the mustard seeds then add broken dry chilly, chopped shallots and curry leaves one by one and sauté until the shallot becomes golden brown then pour this seasoning over the curry. Serve curry with Rice.

Yam Mezhukkupuratty(chena)

2009-03-02T09:03:00.003+04:00

How to make Yam (Chena Mezhukkupuratti)

Ingredients

1) Yam ( Chena) – 250 Gm
2) Turmeric Powder – ½ teaspoon
3) Crushed pepper corns – ½ table spoon
4) Salt - to taste
5) Curry leaves – as required
6) Oil – 1-2 table spoon

Method

Skin off the yam and cut it into small pieces. Mix yam, crushed pepper, turmeric powder, sufficient salt and little water then cook until it done. Heat oil in a pan and add the cooked yam then mix it gently until dry.

Sherly's MIcro Kitchen

Ada Pradhaman

Chicken Fry – Kerala style ( Nadan)

Vegetable(Nadan) Fried Rice

Kallappam

Koorkka Fry

Mutton Fry( semi)

Semiya/Vermicelli-Payasam

Mutton Roast

Broccoli Stir fry

Chicken Manchow Soup

Home Made ( Microwave/Grill) Tandoori Chicken

Kadhai Mushroom

kadai chicken

Cabbage soup

Ash Gourd Stir Fry ( Kumbalangga Thoran)

Home Made ( Microwave) Grilled Fish Fillets

Mutabal( Egg Plant Dip)

Tabouli/ 'Tabbouleh' Recipe (Bulgur/ burghul"/Burgol-Wheat Salad) Recipe.

Home Made Grilled Chicken

Clean the chicken breast well and pat dry with kitchen towels and cut in to 2 inch pieces. Marinate the chicken pieces with the ingredients 2- 6 and refrigerate minimum 2-3 hours or overnight.

Remove the marinated chicken from the fridge at least half an hour before grilling and place the chicken on the grill base or insert on to metal skewers.

Change the microwave mode to grill and cook 08 minutes and turn the same and again cook 08 minutes, repeat the process again with 07 minutes.

Serve hot with fresh vegetables, chapati and kuboose etc!!!!

Fish Stir Fry – Manchurian Style

Caramel Bread Pudding

Home made Fruit Custard

My Mother in Law’s recipe - Pazham Gunddu/Plantain fritters

Chicken Hearts In PachhaKurumulaku

Cabbage with Green Peas Thoran

Mushroom Manchurian

Ari Payasam-Sarkkara Payasam

Kalathappam/Nadan Rice Cake- How to make Kalathappam

Bitter Gourd Stir fry

Raw Banana Erissery /Vazhakka Erissery

Cauliflower Thoran

Kumbil Ada/Vayana leaf/Appam

Ulli Vada/Onion Crackers

Soya Chunks Roast

Aloo- Partha

Turkey Pathiri/Mahi Special

Idli Podi/Gun powder/Mulaku podi

My Onam- 2010

Vegetable Samosa

Parippu Vada

Mussels Fry (Small Size) - Kakka Erachi Fry

Chakkakuru-Mangga Curry (Jackfruit seeds with Mangoes).

Lemon Rice

Lime Soda Juice with Basil Seeds

Mango Smoothie

Melon smoothie

Chena Thoran\Yam Thoran

Fish Fry/from the sea

Chicken Sausage/Franks Fry

Green Spinach Mezhukupuraty( Cheera)

squid/Kanava peera

Mushroom Stew

Chapati Maker

Happy Easter

Tomato Rice ( Thakkali choru)

Molasses Vattyappam

Green peas Mezhukku Puratty/ഗ്രീൻ പീസ് മെഴുക്കുപുരട്ടി

Pachha Moru/പച്ച മോര്

Matha Ela Thoran/മത്ത ഇല തോരൻ/Pumpkin Leaves

Potato Theeyal/ഉരുള കിഴങ്ങ് തീയൽ

Murigga Ela Thoran/മുരിങ്ങ ഇല തോരൻ

Netholi Peera

Tasty Uzhunnu Vada

Ghee Rice

Beetroot – Potato Mezhukkupuratty

Kerala Crab Roast( Njandu Roast)

Kozhukkatta- Rice Sweet Dumplings

Diet- oats prorridge

Kerala Aviyal

Tasty Kerala Sambar

Chilly Sausage / franks/hot dog

Dosa & Coconut Chutney/Chammanthy

A BEST HOMEMADE RECIPE - HUMMUS

Chakkakuru Thoran ( Jackfruit seed)

Chana/Chole/Chick pea Masala

Clean the chicken breast well and pat dry with kitchen towels and cut in to 2 inch pieces.
Marinate the chicken pieces with the ingredients 2- 6 and refrigerate minimum 2-3 hours or overnight.