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Pachamanga Curry/Mango Curry/Raw Mango in Coconut Milk Curry

May 21, 2015, 10:34 pm
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In this mango season sharing a delicious and quick Raw Mango Curry. Raw mangoes cooked in coconut milk goes well with rice. In some part of Kerala for Christian Weddings, they serve this mango curry.

Ingredients
Raw mangoes, sliced - 2 nos
Green chillies - 2 nos
Onion, sliced - 1 medium
Curry leaves - 1 sprig
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - a pinch

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

For tempering
Mustard seeds - 1 tsp
Dry red chillies - 2 nos
Curry leaves


Method


Peel the skin of the mango and cut into pieces.

In an earthen pot, add raw mango slices, green chillies, onion , chilli powder, coriander powder, turmeric powder, salt  and 2 tbsp of coconut oil. Mix well and set aside for half an hour. After addthin coconut milk and cook (don't over cook the mangoes). When the mangoes are cooked, add thick coconut milk and switch off the stove.

In a tadka pan, heat 2 tsp of coconut oil.  Splutter mustard seeds. Add dry red chillies and curry leaves. Pour this over the curry.







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Kerala Egg Roast/Mutta roast

May 25, 2015, 12:04 am
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Kerala Egg Roast




Ingredients

Boiled eggs  - 6 nos

Pepper powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Oil   - 4 tsp

Onion, chopped  - 4 medium

Curry leaves

Kashmiri chilli powder  - 1 to 1  1/2 tsp

Coriander powder  - 2 tsp

Turmeric powder   - 1/4 tsp

Pepper powder     - 1/2 tsp

Fennel powder     - 1/2 tsp

Vinegar       -  1 tsp

Salt as needed


Method

Cook the eggs with salt. Remove the shell. Give vertical slits. Marinate eggs with salt, pepper powder and turmeric powder. 

Heat 2 tsp oil in a pan. Shallow fry the eggs. Set this aside.

Soak kashmiri chilli powder, coriander powder, turmeric powder, pepper powder, and fennel powder in small amounts of water. Set this aside. 


Heat oil in a pan. Saute onion and curry leaves. When the onion turns light brown, add the soaked powders, and salt. Lower the flame and saute till the raw smell of the powder leaves. Add vinegar if required. Add the shallow fried eggs to this and mix gently till all the masala is well blended to the eggs. Switch off the stove. Serve hot with appam, idiyappam, and chapati. 







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Papaya Pudding / Papaya milk pudding

May 26, 2015, 11:26 pm
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Ingredients

Ripe Papaya, cut into small pieces- 2 1/2 cups
Sugar - 4 tbsp
Milk - 500 ml
Milkmaid- 1/2 tin
Agar Agar/China grass - 10 gm
Vanilla essence - 2 drops






Method

In a pan, add papaya pieces and sugar and cook till the water dries up. Once cold, pour this to a blender and grind. Set this aside.

Soak china grass in a bowl with little water for 10 minutes.

In a pan,boil milk and milkmaid. Set aside.

In another pan, add soaked china grass with 1 to 1 1/2 cups of water and stir so that they melt well.
Now pass the melted china grass through a sieve and add it to the milk and milkmaid mixture, which is set aside earlier. Add vanilla essence. Add papaya mixture and stir well. Pour into pudding bowls or ramekins and refrigerate. You can serve this in 3-4 hours. Once set remove from the bowls and decorate with cherries and mint.

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Poha Cutlets/Aval Cutlets/Pressed Rice cutlets

May 28, 2015, 2:07 am
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Ingredients
 Aval /Poha - 1  1/2 cups

Potatoes - 2 medium

Carrot, grated - 1 no.

Onion, finely chopped - 1 medium

Green chillies, chopped - 2 nos

Ginger, chopped - 1 tsp

Pepper powder - 1 tsp

Garam masala powder - 1/2 tsp

Coriander leaves chopped - 2 tbsp

Salt as needed

Oil










Method

Cook and mash the potatoes.

Take thin poha in a bowl and sprinkle some water. Set aside.

Heat oil in a kadai.  Saute onion, green chillies, ginger, and garlic.  When onion turns brown in colour, add pepper powder and garam masala powder.  Add grated carrot and cook for 2 minutes. Switch off the stove. Now add mashed potatoes, coriander leaves, and salt.  Mix well. At last add soaked poha and mix well.

Make balls out of it and form it into patties. Heat little oil in a tawa and shallow fry.

Note:- If you are using thick poha, soak in water.






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Peechinga Parippu Ularthu / Ridge gourd chana dal stir fry

June 2, 2015, 2:45 am
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Ridge gourd chana dal  stir fry is a quick healthy and easy to prepare dry curry. This curry goes well with rice or chapatis.

Ingredients

Chana dal   - 1/2 cup
Oil  - 2 tbsp
Mustard seeds - 1/2 tsp
Shallots - 1/2 cup
Garlic pods - 20 nos
Dry red chillies - 5 nos
Turmeric powder - 1/2 tsp
Curry leaves

Ridge gourd, cut into pieces - 2 cups
Salt as needed







Method

Cook dal in required water and salt till they are half done (don't overcook the dal). Set this aside.

Using a pestle and mortar, crush shallots, garlic, and dry red chillies together, Set this aside.

Heat oil in a pan. Splutter mustard seeds. Add crushed shallots, garlic and red chillies.Now add turmeric powder and curry leaves and saute well, When the onion turns lightbrown in colour, add ridge gourd, half cooked dal, and salt. Close the lid and cook till they are done. When the water dries up and the ridge gourd is cooked, it is ready to be served.







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Chemmen cutlet/ Prawns cutlet

June 13, 2015, 2:57 am
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Ingredients
Small Prawns    - 200 gm

potatoes mashed   - 1 no

Onion chopped   - 1 no

Green chilli chopped  - 4 nos

Ginger chopped      - 1 tsp

chilli powder           - 1/2 tsp

Turmeric powder    - 1/4 tsp

Salt as needed

chopped coriander leaves  - 1/2 bunch

Egg    - 1 no
Bread crumbs as needed
Oil for fry



Method

Clean the prawns. Cook prawns, chilli powder, turmeric powder, salt along with little water. Give this a small whizz in the blender (Do not overblend).

Heat oil in a pan, saute onions, green chillies, ginger. When it is sauteed well, add prawns and coriander leaves. Now add potato mashed, . Once it is cold, mix them thoroughly with your hands. With hands, roll the mixture into mini logs. Dip them in whisked egg whites and then dip them in  breadcrumbs. 

Heat oil in a pan. Deep fry the cutlets. Transfer them to paper towels when golden brown. Serve hot with tomato ketchup or green chutney of your choice. 



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Rajma masala

June 15, 2015, 1:56 am
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This Rajma masala ( kidney beans) is protein rich ,healthy delicious curry suitable to serve with chapati ,roti etc.  

Ingredients

Rajma/ Kidney beans  - 1 cup

Cardamom - 2 nos

Cinnamon -  1 inch piece

Salt as needed

Onion, finely chopped - 1 big

Ginger chopped  - 1 tsp
Garlic chopped   - 1 tsp
Tomato   - 3 nos

Turmeric powder - a pinch
Chilli powder  - 1/2 tsp
Tomato sauce - 2 tbsp
Garam masala powder - 1/2 tsp

Onion ,coriander leaves - for garnishing

Method

Soak rajma overnight or for 8 hours.

Blanch tomatoes in boiling water, immediately drop it in cold water, take out and peel the skin. Grind it.


Pressure cook rajma with cardamom, cinnamon and salt. Care should be taken not to overcook the rajma.

Heat oil in a pan. Saute onion, ginger, and garlic. When onion turns light brown, add  ground tomatoes, turmeric powder, chilli powder, tomato sauce, and garam masala powder. Saute well. When the raw smell disappears, add cooked rajma and cook in a low flame.When the gravy thickens, switch off the stove. Garnish with onions and coriander leaves.











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Kakka Irachi Thoran/Kerala Style Clams Stir Fry

June 17, 2015, 12:12 am
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Kakka irachi are the small clams that are found in the back water of Kerala. This thoran is very tasty and spicy seafood item, goes well with rice.



Ingredients
Clams - 250 gm
                  Turmeric powder - 1/2 tsp
                                          Pepper powder    - 1/2 tsp                         
                             Salt as needed                              
Oil    - 
Madras onions/Shallots/Kunjulli, chopped - 1/2 cup
Green chillies, slit - 2 nos
Ginger, chopped - 1 tbsp  
Garlic, crushed  - 2 tbsp  
Chilli powder  - 1 tsp
Pepper powder - 2 tsp
Garam masala - 1 tsp
Grated coconut - 1/2 cup to 3/4 cup
Curry leaves

     
Method
Wash and clean clams in several changes of water. Place them in a strainer to remove any excess water. 
In a pan, cook clams with turmeric powder, pepper powder, salt and small amounts of water for 10 minutes in low flame. When the water is all dried out, switch off the stove. 
Heat oil in a pan. Saute onion, ginger and garlic. When the onion turns light brown in color, add chilli powder, pepper powder and garam masala. When the raw smell of the masala disappears, add cooked clam and mix well. Now add grated coconut and saute well in low flame. When the clam turns brown in colour, switch off the stove. 



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Meat moong dal sprouts dumplings/ Erachi payar mulapicha kozukottai

June 20, 2015, 3:58 am
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Meat moong dal sprouts dumpling, is a tasty. healthy steamed snack. It is very easy to make .This is a perfect  dish for Iftar.
Ingredients

Cooked minced meat (beef or chicken) - 1 cup

Onion, chopped - 1 large
Chillies, chopped - 2 
Ginger  - 1 piece
Turmeric powder - 1/2 tsp
Pepper powder - 2 tsp
Garam masala powder - 1/2 tsp

Moong dal sprouts - 1/2 cup
Coriander leaves
Salt
Oil  - 2 tbsp

Fine rice powder, store bought - 1 cup
boiling water- 2 cups




Method
Heat oil in a pan. Saute onion, chillies, ginger, turmeric powder, and pepper powder. Add garam masala powder. Saute for a minute. Add minced meat and salt. Mix well. Add sprouted mung dal and coriander leaves. Switch off the flame. 

In a bowl, mix rice powder and salt. To this add boiling water. Combine with a spoon to make a smooth dough like idiyappam dough. Make balls out of the dough. Flatten with your finger, stuff with minced meat mixture. Roll into balls again as in kozhukatta. 

Place them in a steamer and steam for about 15 minutes. 















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Jeeraka Kanji/Cumin and Rice Porridge

June 26, 2015, 6:27 am
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 Ingredients

Basmati rice  - 1 cup

Grated coconut  - 1/2 cup

Turmeric powder - /4 tsp

Cumin seeds/ Jeerakam -  2 tsp

Garlic  - 3 cloves

Shallots   - 2 tbsp

Ghee - 2 tsp

Salt as needed


Method

Grind grated coconut, cumin seeds, turmeric powder and shallots to a smooth paste. Keep this aside. 
Wash and soak rice for 10 minutes. In a pressure cooker, add rice and required water and cook for 2 - 3 whistles. When the pressure is released, open the cooker and mash the kanji with spoon. 
Now add the smooth paste, which is set aside, salt and sufficient water. Boil this again for few minutes. 
Heat ghee in a pan. Saute shallots. When the shallots turn brown in colour, pour this over the kanji. Serve hot. 



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Bread Nirachathu/Stuffed bread

June 27, 2015, 11:32 pm
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This is a traditional recipe from Malabar. 

Recipe - Umi Abdullah

Ingredients

Mutton minced  - 200 gm
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp
Salt to taste

Onion chopped  - 2 nos
Green chilli chopped - 4 nos
Ginger paste  - 1 tsp
Garlic paste - 1 tsp
Cashewnut - 1 tbsp chopped
Raisins - 1 tsp
Garam masala  - 1 tsp
Coriander leaves chopped  - 2 tbsp
Bread   - 1 loaf uncut
Eggs hard boiled - 2 nos
Oil  - 1 tbsp

Method

Cook mutton with coriander powder, turmeric powder and salt in sufficient water, till the mutton is soft and the water is absorbed.

Hot oil in a pan. Saute the onion and green chillies. Add the ginger and garlic paste and fry until you get an aroma. Add the minced mutton and fry till it is dry. Add cashewnuts, raisins, coriander leaves and garam masala powder. Remove from fire and keep aside.

Remove the crust from the bread. Cut a small round piece of bread from the bottom ad keep the pieces aside. Carefully scoop out the inside. Mix a little of the scooped bread with mince. Stuff the bread with mince and a whole hard boiled eggs. Close the hole with the cut out piece.

Smear the bread with the beaten egg. Shallow fry it on oil on all sides.















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Jackfruit Fry/Chakka Porichathu

July 3, 2015, 7:41 am
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Ingredients

Ripe Jackfruit - 10- 15 nos.

Maida/All purpose flour  - 1 cup

Rice flour -1/4 cup

Sugar - 2 tbsp

Salt to taste

Oil for deep frying

Method

Remove the seeds from the jackfruit. In a bowl, add maida, rice flour, salt and water to make a thick consistency batter. 

Heat oil in a kadai. Dip jackfruit in the batter and deep fry on both sides. Transfer them to a kitchen towel.









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Chicken 65

July 4, 2015, 11:55 pm
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Ingredients

Boneless chicken cut in to small cubes - 500 gm
Curd  - 1/2 cup
Lemon juice  - 1 tbsp
Rice flour  - 2 1/2 tbsp
Curry leaves
Salt as needed
Oil

For masala 

Dry red chillies - 2 nos
Kashmiri chilli -3 nos
Ginger, chopped - 1 tbsp
Garlic  - 6 cloves
Coriander seeds - 2 tbsp
Peppercorns - 2 tsp


Method

Dry roast and grind the ingredients for  masala to a fine powder. Mix the yogurt, lemon juice, rice flour, salt and 2 tablespoons of oil into the ground masala powder to make a paste.

Marinate the chicken with the masala paste. Keep it for 1 hour in a refrigerator.

Heat oil in a thick bottom pan. Add 6-8 chicken pieces and deep fry. Do this in batches of 6-8. Fry till it is golden in colour. Serve hot













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Beetroot Pulav/Beetroot Rice

July 12, 2015, 1:56 am
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Ingredients

Basmati rice - 2 cups

Ghee - 3 tbsp

Cloves  - 4 nos

Cardamom - 4 nos

Cinnamon - 1 small piece

Onion, finely chopped - 1/2 cup

Ginger, chopped - 1 tsp

Green chillies, chopped - 1 tsp

Grated beetroot - 1/2 cup

Grated cheese - 2 tbsp

Salt as needed


Method

Wash rice to remove any dirt.  Soak rice for about 10 minutes. Drain and set aside. 

Heat ghee in a kadai. Add rice and saute for 2 minutes and keep aside.

Boil 4 cups of water along with salt in a pan. Add sauteed rice to this and cook till all the water is dried out. When the rice is cooked, transfer the rice to a wide plate and allow it to cool. 

Heat ghee in a pan. Add cloves, cardamom and cinnamon. When it splutters, add onion, ginger, green chillies and saute well. Now add grated beetroot and mix well. Add salt. Fry till all the water is dried out. Now add cooked rice and mix well. Garnish with grated cheese, coriander leaves, fried cashews, and raisins.














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Avocado and Coconut Popsicle

July 14, 2015, 2:05 am
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Ingredients

Fresh ripe avocado, sliced and pitted - 1 large

Thick coconut milk - 1 cup

Honey - 2 tbsp

Sugar - 2 tbsp ( optional)

Lemon juice - 2 tbsp

Shredded coconut - 1/4 cup

Method

In a blender, add avocado, coconut milk, honey, sugar, and lemon juice, Blend together to make a smooth paste,

Pour into cupcake liners. Place in a freezer until firm, but not frozen for about 30 minutes to 1 hour.
Insert popsicle sticks and sprinkle some shredded coconut into each cup.

Return to freezer for about 4 hours until firm.


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Jackfruit Seed Stir fry/ Chakkakuru Mezhukkupuratti

July 15, 2015, 6:26 am
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Jackfruit seeds contain a good amount of protein. It contains vitamins which are good for healthy skin and hair. Jack fruit seeds are also rich in fibre, which in turn helps to prevent constipation. 

Ingredients

Jackfruit seeds, cut lengthwise  - 2 cups

Turmeric powder - 1/4 tsp

Coriander powder - 1/2 tsp

Chilli powder - 1 - 1 1/2 tsp

Garam masala powder - 1/4 tsp

Garlic pods - 4 Nos.

Pearl onions, chopped - 1/4 cup

Curry leaves







Method

In a pan, add jackfruit seeds, turmeric powder, coriander powder, chilli powder, garam masala powder, water and salt. Cook well. Switch off the stove.

In another pan, splutter mustard seeds and curry leaves. Add chopped onions and chopped garlic. Saute well. When shallots turn slightly brown, add cooked jackfruit seeds and stir well.











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Sweet and Sour Chicken

July 19, 2015, 1:24 am
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Ingredients

Boneless chicken, cut into square pieces-500 gm
Vegetable oil - 2 tsp
Garlic, crushed - 2 cloves
Ginger, chopped - 1/2 tsp
Capsicum, chopped - 1 no
Onion chopped - 1 no
Green chilli chopped - 2 nos
Carrot, finely chopped - 1 no
Vegetable oil - 1 tsp

To Marinate

Light soya sauce - 2 tbsp
Vinegar - 1 tsp
Pepper powder - 1 tsp
Salt
Oil - 1 tsp

To make Sauce

Vinegar  - 2 1/2 tbsp
Sugar - 3 tbsp
Tomato ketchup - 4 tbsp
Light soya sauce - 2 tsp


Method

Marinate chicken with light soya sauce, vinegar, pepper powder, salt and oil. Keep it for at least 20 minutes.

In a wok, heat 3 tbsp of oil and stir fry the chicken until it starts to turn golden brown. Remove and set aside.

To prepare the sauce, heat vinegar in a pan. Add sugar, light soya sauce and tomato ketchup. Stir to dissolve the sugar, then set aside.

In a wok, heat the remaining oil. Saute ginger and garlic until fragrant. Add the vegetables and cook for 2 minutes. Add the chicken and cook for 1 minute . Finally add the sauce and and stir. Switch off the stove . Serve hot with ghee rice, Fried rice etc. 

















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Aloo Poha

July 21, 2015, 12:23 am
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Ingredients

Poha   - 2 cups

Potato   - 1 no

Mustard seeds - 1 tsp

Cumin seeds  - 1 tsp

Green chillies, chopped - 2 nos

Ginger, chopped - 1 tsp

Curry leaves

Peanuts  - 2 tbsp

Onion  - 1 nos

Turmeric powder - 1/2 tsp

Sugar -  1 1/2 tsp

Salt

Oil

Method

Cook the potato. Cut into small cubes and keep aside.

Soak poha with little water and keep aside.

Heat oil in a pan. Splutter mustard seeds and cumin seeds. Add green chilles and ginger. Saute. Add peanuts and roast till crispy. Now add onion and saute. When onion turns light brown, add turmeric powder and potatoes. Mix well. Add sugar and stir. Add poha and and mix well. Serve hot.








Love Poha! Check these poha recipes.

                                    Aval Vilayichathu

                                     Aval Upma/Poha upma

                                     Aval payasam/Poha payasam

Paneer poha/ Paneer Aval upma/ Pressed rice with cottage cheese

Poha cutlets / Aval cutlets / Pressed rice cutlet



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Pavakka Mezhukkupuratti/Bittergourd Stir Fry

July 23, 2015, 1:57 am
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Ingredients

Bittergourd - 1/2 kg
Green chillies, slit - 8 nos
Turmeric powder - 1/2 tsp
Salt as needed
Coconut oil - 5 tbsp










Method

Cut bittergourd into small thin pieces. Marinate these pieces with salt and turmeric. 

Heat oil in a pan. Add bittergourd pieces and green chillies. Stir well. Close the pan with a lid and allow it to cook in low flame for 10 minutes. Open the lid and stir in between to check if it is uniformly fried. When bittergourd is almost fried, switch off the stove and transfer it to a serving plate. 
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Restaurant Style Quick Coconut Chutney

July 25, 2015, 1:05 am
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Recipe here

Ingredients


Grated coconut - 1 cup

Chana dal/Pottu kadala - 1/2 cup

Ginger chopped - 1 tbsp

Green chilli - 1 - 2 nos

Curry leaves  - 2 spring

Coconut oil - 2 tsp

Salt to taste









Method


Heat oil in a pan. Roast chana dal. Keep this aside.

To the remaining oil in a pan, add curry leaves and fry till they become crisp.

Add all ingredients in a blender. Add little water and salt. Blend this to a smooth paste.















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