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Colocasia curry/Chembu Curry

February 18, 2015, 7:56 am
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Ingredients

Colocasia - 250 gms

Madras onions/kunjulli - 1/4 cup

Green chillies - 6

Ginger, chopped - 3 tsp

Salt

Curry leaves 

Coconut oil

Method

Pound together onions, green chillies, and ginger. Set this aside. 

Boil 6 cups of water, add the colocasia and cook well. Mash some of the colocasia pieces. Leave the rest whole. Now to this, add crushed masala which is set aside, salt and curry leaves. Bring this to a boil. Pour in the coconut oil and stir. Remove from fire. Serve hot with rice. 


Sending this to Remmy's Kitchen!!!
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Raw Papaya, Raw Mango and Coconut salad

February 23, 2015, 10:31 pm
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Ingredients

Raw papaya, grated - 1 cup
Raw mango, grated - 1/2 cup
Grated coconut   - 1 cup
Green chilli chopped - 1 no
Salt as needed
Curry leaves - 1 sprig

Method

Peel and grate raw papaya and raw mango. Grate the coconut.

Mix papaya, mango, coconut, green chillies, curry leaves and salt.



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Bhindi Aloo masala / Ladies finger potato masala

February 26, 2015, 12:46 am
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Aloo Bhindi masala is a delicious and easy to prepare North Indian recipe. This recipe is onion free and is good to go with chapatis and rice.



Ingredients

Ladies finger/Vendakka/Bhindi - 1/4 kg

Potatoes  - 2 medium

Oil   - 2-3 tbsp

Cumin seeds - 1/2 tsp

Green chilli chopped - 1 tsp

Curry leaves

Ginger paste - 1 tsp
Garlic paste  - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Kashmiri Chilli powder  - 1 tsp
Cumin powder - 1/4 tsp
Salt as needed
Tomatoes - 2 medium

Coriander leaves



Method

Wash and cut ladies finger into 2 pieces.

Peel potato and cut into pieces. Cook till they are three fourth done.

Heat oil in a pan. Splutter cumin seeds. Add green chillies, curry leaves, ginger paste, and garlic paste. Saute them. Add turmeric powder and ladies finger and saute for 1 minute. Close with a lid and cook for 5 minutes in low flame. Then add boiled potatoes, coriander powder, chilli powder, cumin powder and salt. Mix well. Add chopped tomatoes and saute well. Cover with a lid and cook in low flame. When the water dries up and masala is well coated with the ladies finger, switch off the stove and garnish with coriander leaves.

Serve hot with chapatis.






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Churakka Vanpayar Curry/Bottlegourd and Red Cowpeas Curry

March 1, 2015, 12:00 am
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Ingredients

Bottlegourd cut in to small pieces - 1 kg
Vanpayar - 200 gm

Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - 1 tsp
Salt  as needed
Coconut grated - 1/2 - 3/4 cup

For tempering

Coconut oil - 1/4 cup
Shallots chopped - 3 nos
Dry red chillies - 2 nos
Mustard seeds - 1 tsp

Ingredients

Grind grated coconut into smooth paste.

Pressure cook cowpeas for 2-3 whistles. Open the lid. Add bottlegourd, chilli powder, coriander powder, turmeric powder, and salt. Close the lid and cook for 1-2 whistles. Add the ground coconut paste and cook. Once cooked, switch off the stove.

Heat oil in a pan, splutter mustard seeds, add dry red chillies, and shallots. Stir fry. Pour over the curry.



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Carrot rice flour dosa/Instant dosa

March 4, 2015, 3:07 am
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This is an instant as well as a healthy dosa, great for kids and busy families alike.



Ingredients

Fine rice flour - 1 cup
Wheat flour - 1/4 cup
Grated carrot -1 cup
Green chilli, chopped - 1
Grated coconut - 1/2 cup
Yogurt   - 4 tbsp
Water  - 1 1/2 to 2 cups
Sugar - 3 tsp
Salt to taste
Oil

Method

In a bowl, mix together rice flour, wheat flour, grated carrot, grated coconut, green chillies, yogurt, salt, and water to make a batter. The consistency should be that of a dosa batter.

Heat a nonstick tawa, spread little oil. Pour some batter with a ladle. Drop some oil with a teaspoon on the sides of dosa as it is getting cooked. Cook them on both sides. Serve this with chutney of your choice.






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Seasoned Finger Millet Flour dumplings/Ragi kozhukatta

March 8, 2015, 11:23 pm
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Ingredients

Ragi/finger millet flour - 2 cups 

Boiling water - 1 1/2 to 2 cups

Salt - as required

For tempering 


Mustard seeds - 1 1/2 tsp

Urad dal - 1 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 1 sprig


Green chillies, chopped - 2 

Ginger, chopped - 1/2 tsp

Turmeric powder - 1/4 tsp

Asafoetida - 1/2 tsp

Grated coconut - 2 to 2 1/2 tsp

Oil 

Method

In a bowl, mix flour, water and salt. Mix thoroughly with the help of a spoon to form a soft dough. Cover and let it rest for 4-5 minutes. After that, roll them into balls. Place them in a steamer and steam for about 5 minutes or until cooked. 

Heat oil in pan. Splutter mustard seeds, urad dal, cumin seeds, curry leaves, green chillies, ginger, turmeric powder, and asafoetida. To this, add cooked ragi dumplings and mix well so that everything is well blended. Switch off and transfer to a serving bowl. Add grated coconut and mix. Serve immediately. 

Love Ragi, try this recipes.

Ragi drink/Finger millet drink

Ragi dosa with beetroot chutney



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Dal Drumstick Leaves Curry/Parippu muringayila Curry

March 11, 2015, 7:56 am
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Ingredients
Toor dal - 3/4 cup
Salt
Turmeric powder - 1/2 tsp

Oil
Onion  - 1 big
Ginger chopped - 1 inch piece
Garlic chopped -8 pods
Chilli powder - 2 tsp
Tomatoes chopped - 3 big
Drumstick leaves  - 1 cup
Oil  - 1 tbs
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Pearl onion - 1 tbsp
Dry red chillies - 2 nos



Method

Pressure cook toor dal with salt and turmeric powder with enough water. Set the cooked dal aside. 

Heat oil in a pan. Saute onion, ginger, and garlic. When onion turns light brown in color, add chilli powder and tomatoes. Saute well until the oil starts to float on the surface. Now add cooked dal and drumstick leaves. Cook this in low flame. When drumstick leaves are cooked, switch off the stove.

Heat oil in a pan. Splutter mustard seeds and cumin seeds. Add chopped shallots and dried red chillies. When the shallots are light brown in color, switch off the stove and pour over the curry. Serve hot with rice or chapatis.




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Chocolate Semifreddo - Indeed 500 recipes!!!

March 19, 2015, 1:28 am
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I can't believe it is 500 !!! 

"Cooking at Mayflower" was written initially for my daughter so she can cook real home food, which she is used to growing up. It reflects in my older posts for sure with bad typos and scribbling done (slowly I am correcting it), rather I could not key in a few words (I am the worst typist still). The only intention behind this blog was to make my daughter cook and eat home food. After few months or a year, being a busy grandma and my blog unattended, I got a message saying a person joined my site leaving a comment. It got me all excited and I started exploring the big world of blogging and along the way pushing others to join my site and cook. Happy to say that I am still not tired of this. 

Thanks to all my family and friends for supporting me all the way with comments, questions, e-mails and Whatsapp. You keep me going.

Now straight to the happy frozen treat for the occasion - Semifreddo 





Chocolate semifreddo is a frozen dessert. It pairs nicely with berries and nuts. The taste is like a semi-frozen chocolate mousse with nuts. 

Ingredients                                                                                                                                                    
Double cream - 2 cups

Caster sugar - 2/3 cup

Cocoa powder - 1/2 cup

Eggs, separated - 4

Rum or Brandy - 3 tbsp (Optional)

Icing sugar - 3 tbsp

Cashewnuts or hazelnuts, roughly chopped - 150 g






Method

Line a 9 x 5 inch loaf tin with strips of foil  or clingfilm with an overhang on the sides.

Heat 3/4 cup of the cream in a saucepan. In a bowl, mix caster sugar, cocoa powder and egg yolks. Pour hot cream on top and mix well. Pour back into the saucepan and cook over low heat, stirring continuously, until the mixture is thick enough to coat the back of a wooden spoon. Do not allow it to boil. Stir in the rum or brandy (if using) and remove from the heat. Cover the surface with clingfilm and cool for 30 minutes.  

Whip the egg whites in a clean dry glass bowl until stiff peaks form.

Whip the remaining cream in a large bowl until soft peaks form.

Add the icing sugar and whip until stiff and glossy. Lightly fold the chocolate custard into the cream, then fold in the egg whites. Gently fold through the chopped hazelnuts. Transfer into the tin, smooth the surface and cover with cling film. Freeze for at least 24 hours. Leave at room temperature for 5 minutes before serving in slices.







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Chilli Cauliflower

March 23, 2015, 11:17 pm
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Ingredients

Cauliflower    - 250 gm

All purpose flour/Maida  - 3/4cup
Cornflour - 3/4 cup
Water   - 3/4 cup
Salt as needed
Soda bicarbonate - 1/4 tsp
Egg white - 1

For chilli sauce

Oil - 2 tbsp
Onion chopped - 1/2 cup
Ginger chopped - 1 tsp
Red chilli flakes - 1- 2 tsp
Kashmire chilli powder - 1 tsp
Capsicum - 1/4 cup
All purpose flour/Maida - 1 tsp
Tomato sauce - 2 tbsp
Water  - 1- 11/2 cups
Vinegar - 1 tsp
Salt as needed
Sugar - 1 tsp
Celery chopped - 3 tbsp
Soya sauce   - 1 tsp













Batter for cauliflower
Cauliflower pieces







Chilli sauce gravy
Method

Mix all purpose flour, cornflour, salt, and soda bicarbonate to make a batter, Beat one egg white. Fold the egg white into the batter. Dip the cauliflower in batter and deep fry in oil. Keep this aside.

Heat oil in a pan. Saute onion and ginger. Now add chilli flakes, chilli powder, capsicum, all purpose flour, tomato sauce and lightly saute them. Now add water, vinegar, and sugar. Add celery and soya sauce. Add fried cauliflower to this. Garnish with celery.



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Mathanga Pola / Pumpkin pola

March 29, 2015, 3:15 am
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Pola is a Malabar sweet delicacy. I took Shahida's recipe from Malabar Adukkala for Carrot pola and substituted pumpkin instead of carrots. You can use substitute plaintain and make Kaipola.

Ingredients
Recipe - Shahida Faizal, Malabar Adukkala

Pumpkin - 3 cups
Eggs - 4 nos
Sugar  - 3 -4 tbsp
Milkmaid  - 4 tbsp
Milk powder - 4 tbsp
Vanilla essence - 1/4 tsp
Ghee
Cashewnuts, Raisins - Garnishing

Method

Heat ghee in a pan, fry cashewnuts and raisins. Set this aside for later use.

Peel pumpkin and cut into pieces. Cook pumpkin pieces in small amounts of water. Keep this aside to cool.

Once cooled, grind the pumpkin pieces. Now add eggs, milkmaid, milk powder and grind well. Add vanilla essence. Keep this mixture aside.

Grease 1 tbsp of ghee in a  nonstick pan. Pour the prepared mixture to this. Lower the flame and close the lid. When the mixture starts to set, add cashewnuts and raisins. Close the lid. Cook for 20-25 minutes or until it is set.

Cut in to pieces and serve.










Love Pumpkin, try this recipes.
Mathanga payasam/Pumpkin payasam

Mathanga Thoran/ Pumpkin thoran

Mathanga curry/Pumpkin curry




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Inji Curry/Ginger Curry

April 2, 2015, 4:19 am
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Ingredients

Ginger   - 250 gm
Coconut oil    - 3/4 cup
Tamarind   -  lime sized
Jaggery, grated  - gooseberry sized
Asafoetida   - 1/2 tsp
Salt as needed
Chilli powder  - 3 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Gingelly oil      - 2 tbsp


For tempering

Mustard seeds  - 1 tsp
Dry red chillies  - 3 Nos
Green chillies chopped - 3 Nos
Curry leaves few




Method

Scrape the skin of ginger and cut into thin roundels.

Heat coconut oil in a kadhai. Add ginger and saute well. When the ginger roundels become crispy, switch off the stove. Transfer this to a blender. Ground this to powder form (it's okay to have grits).

Soak tamarind in a cup of water and strain it. Add jaggery, asafoetida, and salt to the tamarind water and boil. When it starts to boil, add chilli powder, coriander powder, and turmeric powder. Allow it to boil. Now add ground ginger to this and boil . When the curry starts to thicken (pickle consistency), switch off the stove.

Heat gingelly oil in a pan. Splutter mustard seeds, saute whole dried red chillies, green chillies chopped, curry leaves. Pour this over ginger curry. Allow it to cool, once cold, bottle them and use.
After first day, refrigerate and use.






Love Ginger ! Try out these recipes

Inji Theeyal/Ginger in Roasted Coconut Gravy

Inji Puli/Ginger cooked in Tamarind and Jaggery 
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Karimeen pollichathu/Fish Cooked in Banana Leaf/Vazhayila Karimeen pollichathu

April 7, 2015, 1:25 am
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Fish cooked in banana leaf  falls in the category of toddy shop (Kallushap) foods. It is a must try for those visiting backwaters of Kerala, not to forget the houseboats. Mostly, a fish called Karimeen which is caught in backwaters are used to make this. This dish is equally enjoyed by locals and visitors. A banana leaf used in cooking gives it a distinctive flavor. Serve it with some onions, tomatoes, carrots with lemon wedges.

So on your next trip to Kerala, don't miss a trip to backwaters and don't forget to eat Karimeen Pollichathu.




Ingredients

Karimeen/Pearlspot - 1 kg
Pepper powder -1 -2 tsp
Turmeric powder - 1/2 tsp
Salt as needed

Coriander powder -2 tsp
Kashmiri chilli powder -1 tsp
Turmeric powder -1/2 tsp
Pepper powder - 1/2 tsp

Coconut oil - 3 tbsp

Shallots chopped -1 cup
Garlic chopped-10 nos
Green chilli slit - 3 nos
Curry leaves - 1 sprig
Thick coconut milk - 1 cup












Method

Clean the fish and make slits on both sides. Marinate fish with pepper powder, turmeric powder and salt . Keep it marinated for 1 hour.

Heat coconut oil in a pan, fry fish and keep this aside.

Soak coriander powder, chilli powder, turmeric powder and pepper powder in small amounts of water.

Heat oil in a pan. Splutter mustard seeds. Saute shallots and garlic .When shallots turns light brown in colour, add coriander powder, chilli powder, turmeric powder and pepper powder. Saute them well. When the raw smell of the masala leaves, add fried fish and thick coconut milk. When coconut milk is almost dried up and well coated on the fish, switch off the stove.

Cut banana leaves and spread some coconut oil over this. Now place the fried fish with all the masalas. Fold them and tie with a string. Place them on a nonstick tawa and cook them on both sides till the leaves wilt and passes a good aroma to the fish.

Note: - If you like a sour taste, add tomatoes after the onion turns brown in colour. 
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Homemade Banana Chips/Kerala Banana Chips/Kerala Nenthrapazham Chips

April 13, 2015, 12:01 am
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Ingredients

Raw Banana/ Kerala Nenthrapazham - 1/2 kg

Coconut oil/Vegetable oil - as needed

Salt as needed

Turmeric powder - 1 tsp








Method

Peel the skin of raw banana.

In a pan, add peeled banana with water and turmeric powder.Wash the banana with your hands and wipe them with a kitchen towel. 
 In a small vessel, add little salt and water. Mix well. Keep this aside. 
Heat oil in a kadai, using a grater, grate the bananas into oil. Stir constantly. When it is about the get fried, sprinkle salt water. Once fried well, remove it from the kadai. Transfer on to a kitchen towel. Care should be taken not to change the colour of the chips while frying. 
Keep this in an airtight container. 


Leftover Banana peels can be used to make thoran. 





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Raw banana peel and whole moong dal thoran/Kaya thondu cherpayar thoran

April 21, 2015, 3:30 am
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This thoran is often prepared with the leftover banana peels after making banana chips. Banana peels along with whole moong dal makes a nutrient rich thoran.

Ingredients

Raw banana peel/Pachakaya thondu - 250 gm
Whole moong dal/Green gram/ Cherupayar - 1/4 cup
Oil
Mustard seeds- 1 tsp
ginger chopped - 1 tsp
Green chillies, chopped - 2 nos
Shallots, chopped - 2 tbsp
Curry leaves
Turmeric powder -1/2 tsp
Salt as needed
Grated coconut-3/4 cup




Method

Clean and cut banana peels into small pieces.

Boil green gram dal and keep aside.

Heat oil in a pan, splutter mustard seeds. Saute chopped ginger, green chillies, onion chopped, and curry leaves.When onion turns light brown in colour, add turmeric powder, salt and banana peel. Mix well and close with a lid and cook.  When banana peels are cooked, add cooked green gram and grated coconut to this. After 3 minutes, switch off the stove.












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Chicken kuruma / Murg kurma

April 29, 2015, 2:54 am
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This is a quick and easy Kerala style chicken kuruma recipe. This mildy spicy gravy goes well with Plain rice, ghee rice, roti/ chapati etc.

Ingredients

Chicken  - 1/2 kg

chilli powder - 1 tsp
pepper powder - 1tsp
garam masala powder - 1/2 tsp
curd - 1/2 cup
coriander powder - 1 tsp

For grind
coconut - 1/4 cup
Green chillies - 2 nos
coriander leaves  - 2 tbsp
cashew nut - 10 nos
poppy seeds - 1 tsp

To saute

oil as needed
onion - 2 nos
ginger garlic paste - 1/2 tbsp

Method


Marinated chicken

For grind

Method
 Marinate chicken with chilli powder, pepper powder, garam masala powder, coriander powder, curd and salt for 30minutes. 

Grind grated coconut, coriander leaves, cashewnut, poppy seeds and green chillies with little water to a smooth paste and keep aside.

Heat oil in a pan. Add chopped onion. Saute well. Add ginger garlic paste and saute. then add chicken pieces, mix well and cover with a lid. Cook in a low flame. When chicken is cooked add ground coconut paste and boil. Switch off the stove.






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Vendakka Stew/Ladies Finger Stew/Okra Stew

May 3, 2015, 11:14 pm
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Ingredients

Vendakka/ Ladies finger/ Okra - 15 - 20 
Potato - 2 medium
Tomato, sliced thinly - 1 

Pepper corns - 1 tsp
Cardamom - 3 nos
Cinnamon - 2 small pieces
Cloves  -5 nos
Onion, sliced thinly - 1 medium
Green chillies, slit - 5 nos
Ginger - a small piece
Garlic - 5 cloves
Curry leaves
Maida - 2 tsp
Coriander leaves chopped - 2 tbsp
Oil
Salt
Grated coconut - 1 cup

Thin coconut milk - 2 1/2 cups
Thick coconut milk- 1/2 cup





Method 

Peel potato and cut into big pieces and pressure cook with 1/2 cup water and salt for 2 whistles.

Clean and wipe ladies fingers into 2 pieces. Marinate ladies fingers with 1/2 tsp salt . 

Heat oil in a kadai  Fry ladies fingers in the oil and keep aside ( do not change the green colour of ladies finger).

Heat oil in a pan, splutter peppercorns, cardamom, cinnamon and cloves. Saute onion, green chillies, ginger, garlic, and curry leaves. When onion turns light pink, add maida and saute well. Add pressure cooked potato in it and mix well. Add thin coconut milk and boil. When the stew becomes little thick, add tomatoes and fried ladies finger. Cook for 2 minutes and add thick coconut milk and coriander leaves. Switch off the stove. Enjoy the stew with appam.










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Orange Cashew Nectar

May 7, 2015, 12:48 am
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Ingredients

Fresh orange juice - 450 ml

Cashew nuts - 25 g 

Grated coconut - 2 tbsp

Honey or date syrup - Optional



Method

Place all the ingredients in a blender. Blend until creamy smooth. 

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Chakkakuru Chemmeen Manga Curry / Jack fruit seed prawns mango curry

May 11, 2015, 11:21 pm
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Lunch combo: Prawns Fry, Ladies Finger Aviyal and Jackfruit seed and Prawns with Raw Mango.

Ingredients

Jackfruit seeds, cleaned and cut lengthwise - 2 cups

Prawns, cleaned - 1 cup

Green chillies, slit - 5 nos

Turmeric powder - 1 tsp

Chilli powder - 2 tsp

Salt as needed

Grated coconut - 2 cups

Raw mango pieces -1 cup


For tempering

Oil   - 2 tbsp
Mustard seeds - 1 tsp
Shallots  - 1 tbsp
Dry red chillies - 3 nos
Curry leaves










Method

Add grated coconut in a blender with 1/2 cup of water and grind. Remove and add 1/2 cup of water and squeeze to get first extract of coconut milk, which is thick.

Now add 2 cups of water to the squeezed grated coconut again. Squeeze this again to get the second extract of coconut milk or thin coconut milk.

In an earthen pot, add jackfruit seeds, prawns. green chillies, turmeric powder, chilli powder, and salt. Mix well. Add 2 cups of second extract coconut milk and cook in low flame, Add raw mango pieces and cook. When the mangoes are cooked, add first extract of coconut milk and boil. Once boiled, switch off the stove,

Heat coconut oil in a kadai. Splutter mustard seeds. Add chopped small onions, dry red chillies and curry leaves and stir. When the onion turns brown in colour, pour it over the curry. Serve hot with rice,

The consistency of the gravy can be altered by the addition of water as desired.




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Duck in Coriander Gravy

May 13, 2015, 11:33 pm
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Ingredients


Duck   - 1kg
Pepper powder - 2 tsp
Salt as needed
Vinegar- 1 tbsp

Coriander powder- 5 tbsp
Turmeric powder- 1/2 tsp
Garam masala powder - 1 tsp
Shallots - 6 no
Garlic pods - 8

Onion thinly sliced- 2 nos
Green chilli - 6 nos
Ginger chopped - 1 tbsp
Garlic chopped - 10 pods
Potatoes - 2 nos
Tomato - 1 medium

Thin coconut milk- 1 1/2 cup
Thick coconut milk - 1 cup

Coconut oil - 1 tsp
Shallots chopped- 1/4 cup
Dry red chillies - 2 nos
Curry leaves - 2 sprigs

Method

Clean the duck clean and cut into pieces. Marinate duck with pepper powder, salt  and vinegar.

Grind shallots and garlic. Mix this paste with coriander powder, turmeric powder, garam masala by adding little water.

Heat coconut oil in a kadai. Saute onion, green chillies, chopped ginger and garlic, When onion turns brown in colour, add ground masala and saute. When the raw smell of the masala disappears, add marinated duck pieces and mix well.  Cook till the masala is coated well on to the duck. Now add second extract of coconut milk. Now transfer this to pressure cooker and pressure cook till the duck is cooked well. When cooked well, add potatoes and tomato. Cook well till the potatoes are done. Now add first extract of coconut milk and when it is starts to boil, immediately switch off the stove.

Heat oil in a pan. Add shallots, dry red chillies, and curry leaves. When shallots turn brown colour, switch off the stove and pour over the duck curry.






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Vendakka Aviyal/Okra Aviyal/Bhindi Aviyal

May 19, 2015, 11:22 pm
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Simple delicious ladies finger aviyal, Lightly saughted ladies fingers with drumstick, onion and tomatoes in coconut gravy.




Ingredients

Vendakka/ Ladies finger - 6 nos
Drumstick - 1 no
Onion, sliced - 1 no
Tomato  - 1 no
Green chillies - 4 nos

Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp

Grated coconut - 3/4 cup
Shallots - 2 nos.
Salt
Coconut oil
Curry leaves

Method

Cut ladies finger, drumstick, onion, tomato and green chillies.

Heat oil in a pan. Saute ladies finger and set aside.

Grind grated coconut and shallots into a coarse paste.

In a kadai with water, cook drumstick, onion, tomato, green chillies, chilli powder, coriander powder, turmeric powder and salt. When it is almost cooked, add ground paste and sauteed ladies finger. Cook for 5 minutes in low flame. When water is about to dry up, add coconut oil and curry leaves.









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