Kitchen Corner-Try It

Pineapple Muffins has a great flavor and is loved especially by kids. Muffins has always been easy on the go snack and also a quick breakfast . I think muffins also helps us experiment and is good for a beginner bakers like me. This was a tasty treat inspired by the pineapple upside down cake and my family enjoyed. I enjoyed it as a tea time snack rather than as a breakfast. Ingredients All purpose flour- 2 cups Pineapple- 1 cup ( chopped) Eggs- 2 Sugar - 1/2 cup Baking powder- 1 tsp Baking soda- 1/2 tsp Sour cream-1/4 cup Butter- 2 tsp Brown sugar- 3 tsp Pine apple juice- 1/2 cup Orange zest- 1 tsp Salt- a pinch Nutmeg- a dash. Preheat oven to 350 degree F, grese muffin tray or line up paper cups and set asie. Mix flour, sugar, baking powder, soda, and salt together and keep aside. In a mixing bowl add melted butter and sugar and combine well. Mix well using a hand mixer or an electric one. Add eggs one at a time and beat well after each addition. Pour

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen. Ingredients For Rice Basmati Rice- 1 1/2 cups Water- 3 cups Cardamon-2 Cinnamon- 1 stick cloves - 2 Salt to taste Oil- 1 tsp For shrimp masala Shrimp- 1 lb onions- 1/2 cup  Garlic-ginger-green chilly paste- 3 tsp

Parippu curry is Kerala style dal curry made with moong dal and ground coconut paste. Rice and dal is a popular combo all over India, but what makes this Kerala style parippu curry special is adding a generous amount of coconut. It is the freshly ground coconut paste, curry leaves, and coconut oil that add aroma and taste to this curry. But the way it is served over steamed rice, with a tsp of ghee, mixed with pappadam and pickle makes it even tastier and is absolute comfort food. It is an everyday style healthy and filling curry that goes well with vegetarian and non-vegetarian curries. Parippu curry is also an integral part of Kerala Sadhya. Sadhya is Kerala's traditional feast served on a banana leaf and there is a colorful array of vegetarian curries, rice, and desserts. Parippu curry is very popular in South Kerala where it is served as a first course with rice, ghee, and papadam in wedding feasts and festive Sadhya's like Onam and Vishu. Today I am sharing two types o

This recipe is inspired by Mutton Chukka Varuval, popular in Tamil Nadu. It is a dry roasted mutton with less spices but with a great taste. Something similar to this is the Mutton liver Ularthal common in Kerala. Mutton varuval is very tasty and a healthy way of cooking  The basic Kerala Mutton fry is something similar to this with less spices but it is deep fried in oil. Ingredients. Mutton - 1/2 Kg Onions sliced- 2 big ( shallots taste better) Ginger- 3 tsp Garlic- 2 tsp crushed chilly powder- 2 tsp + 1/2 tsp Turmeric- 1/3 tsp fennel seeds - 1 tsp coriander leaves- 3 tsp Oil - 3 tsp salt to taste Curry leaves Roast crushed chilly, turmeric and fennel seeds in a very low flame till fennel gets a good smell, but be careful not to burn them.Make it into a fine powder and marinate the mutton for an hour. Add in salt as well. Cook it till the meat is tender, preferably in pressure cooker with one cup of water.( you c

  Beetroot Kichadi   Beetroot Kichadi is a popular side dish and is an indispensable part of Kerala Sadhya or marriage festivals. This is more popular in regions like Kollam and Thiruvannathapuram. This kichadi has a unique flavor, attractive color and taste. It is sweet and sour- a combo of beet, coconut and yogurt. This is a simple version. Ingredients Beetroot( grated)- 2 medium Coconut- 1/2 cup Yogurt- 1 cup Green chillies- 2-3 shallot- 1 or 2 Mustard seeds- 1+ 1/2 Cumin seeds 1/2 tsp Garlic- 1 pod Red Chilly- 2 Curry leaves Oil- 2 tsp salt to taste Grate beetroot and cook it along with green chilly, salt and half a cup of water. ( you can use a food processor to get finely chopped beetroot) Grind coconut and cumin into a fine paste and blend it with crushed mustard (one tsp) and garlic. Heat oil and add mustard seeds and allow to splutter.Add in diced shallots, red chilly, curry leaves. Fry them and add the coconut paste and cook them

Kerala's Red Fish Curry or the Mulaku Charu is hot and spicy fish curry. Its rich color is from Kashmiri chilly powder which is less spicy when compared to regular chilly powder. Fish curry and rice or fish curry and kappa pukku is the absolute comfort food for every malayali. The state is blessed  with long coast line, backwaters and lake and Keralites are great fish eaters. Red fish curry tastes awesome and you can find this type of fish curry everywhere-in  homes, restaurants,toddy shops or boat houses for tourists. Even though this curry is staple for the malayalis, you will still find a lot of regional variation to this recipe. Each region and each home has its own adaption of fish curry. The tamarind used in this recipe is Kudampuli/ Gambooge/Malabar tamarind. You can find this in abundance in Central and North Kerala. This souring agent has lots of medicinal value and helps aid digestion. Malayalis love adding coconut to every dish, but this curry is an exception.

Pineapple Madura pachadi is one of the traditional recipe of Kerala- a sweet dish which forms part of the Sadhya . There are lot of pineapple dishes in Kerala from pineapple pulissery which is a buttermilk curry to pineapple payasam a dessert . I love pineapple pachadi with the usual coconut, curd combo.So when i first heard of this, I felt it was more like a chutney. I tried it and it tasted nice and sweet. I used the canned pineapple and i am sure that the fresh pineapple would taste even better. Ingredients Pineapple- 20 oz can Coconut - 1/2 cup Chilly powder- 1/2 tsp Green Chilly- 2 Tamarind- small ball Jaggery- grated - 2 1/2 tsp Mustard Seeds- 1/3 tsp Red Chilly- 2 Salt- to taste Oil for tempering Curry leaves Chop pineapples into very small pieces and cook them along with tamarind water, salt, chilly powder and if necessary 1/3 cup of water till it is nicely cooked and soft Note: pineapple takes more time to cook and you need to cook it till it is re

Still remember those childhood days and the beach... enjoying the grilled corn that we buy from street vendors..salty, spicy and with a bit lemon juice rubbed on the corn. Corn recipes are often very tempting and hot corn-on- the-cob is an essential for any summer time party. This recipe I have tried with frozen corn kernels and is a good accompaniment with chapatis or flat bread. I also tried it as part of a chicken avocado tortilla wrap.  Ingredients Corn Kernels - 1 cup Tomato- 3 medium Tomato puree- 1/2 cup Sliced bell pepper- 1/2 cup Onion- 1/2 cup Chilly powder or paprika- 1/3 tsp Pepper powder- 1/3 tsp Fenugreek- 1/3 tsp sugar- 1 tsp salt to taste oil- 1 1/2 tsp butter- 1/2 tsp coriander leaves for garnish Microwave corn in high for three minutes. Saute bell pepper for a minute and keep aside. In the same pan saute onions till translucent and add in the diced tomatoes, salt and cook them till it is soft. Add in tomato puree or you

Pudina (Mint) has a cool sensation and its medicinal properties are well known.I am sure very few could resist this refreshing, pleasant flavor. It is used in curries, chutneys, salads and dressings. This chicken dish is flavorful and spicy and is perfect side dish for  ghee rice of chapathi Ingredients Chicken - 1 lb Mint- 1/2 a bunch Coriender leaves chopped-3 tbs Onion- 2 medium Ginger- 3 tsp Garlic- 3 tsp  Chilly Powder- 1 tsp Coriander Powder- 1/2 tsp Pepper - 1 tsp Garam Masala- 1 1/2 tsp Turmeric powder- 1/2 tsp Fennel seeds - 1/2 tsp Lemon Juice- 1/2 lemon Roasted coconut- 2 tsp (optional) Salt to taste Oil for frying- 3 tsp Clean and cut chicken into small pieces. Marinate it with chilly powder, turmeric powder, coriander powder, gram masala, salt and lemon juice and keep it aside for half an hour. Cut onion into thin slices and make a paste of ginger, garlic , coriander leaves and mint leaves. Heat oil in a non-stick pan an

This pickle is a sweet and sour delight which my mom used to make. It has a great flavor and great taste. Pickles is an indispensable among the 12 - 14 varieties of dishes that forms part of the Kerala sadhya and there are different varieties of pickle. There is a very popular variety of date pickle with lemon. This one is also equivalent to it in taste. This can be stored for a month. Within a week the color becomes darker and the correct sweetness which you will all love. Ingredients Grapes- 2 cups Dates - 1 cup Ginger cut into thin strips- 4-5 tsp Garlic - 15 - 20 Green Chilly- 3-4 Chilly powder- 3 - 4 tsp Fenugreek Powder- 1 tsp Asafoetida powder- 1 tsp Oil- 1/4 cup Salt- 3 tsp Sugar- 1 tsp Mustard seeds- 1/2 tsp Vinegar- 1/4 cup Wash and dry up the grapes.Cut grapes into half or you can keep it whole as you prefer. Put in salt and keep it for about 4 to 5 hours Cut ginger into strips, chop green chilly and cut garlic into half. Mix up all the powders

Fish fingers is great as an appetizer for parties. Any type of fish fillets can be used for this recipe ( boneless and skinless). Here i have used talapia fish fillets. It is very simple and easy recipe. You can increase or reduce spices as per your taste. I made a little twist to the original fish fingers that you find in restaurants served with tartar sauce. This one also tastes good and has a wonderful flavor. Ingredients Fish Fillet- 250 grams Ginger-1 inch Garlic-4-5 cloves Green Chilly- 2 Pepper powder- 1/2 tsp Chilly powder - 1/2 tsp Garlic salt ( optional)- 1/3 tsp Egg white - 2 lemon juice- 1/2 lemon bread crumbs- 3/4 cup (plain or seasoned) Parmesan Cheese- 1/2 tsp ( optional) Curry leaves- a little Salt to taste Oil for frying Clean fish fillets and cut it into thin horizontal strips and keep it aside. make a fine paste of ginger, garlic, green chilli, chilli powder, pepper power, curry leaves and lemon juice and marinate the f

Rava Badam Ladoo with Saffron Rava badam ladoo is a very simple sweet that can be easily prepared and instantly served. Children especially love to munch this soft and smooth ladoo. My son is a bit fussy about food but loves this ladoo . I have made some alteration to the basic Rava ladoo. Again the mother in me!!! I have added Badam powder and saffron to this ladoo. It tastes great and is more appealing to the eye. I thought i will share this, with those of you out there, who has children and would like to add a bit extra to their food. Ingredients Rava or Semolina- 1 cup Sugar - 3/4 cup Coconut- 1/2 cup Milk - 5-6 tsp Cardamon- 1/3 tsp Badam powder- 5 tsp Saffron - a pinch Ghee- 3 tsp Cashew nut- 6-8 Raisins- 2 tsp. Heat ghee in a pan and roast cashew nut and set aside. Now roast raisins till they are fluffy and set aside. In the same pan roast coconut till golden brown Take milk and dilute the saffron and keep aside. Take a little more of ghee an

Kootu Curry Kootu curry is an important item in Kerala Sadhya. It has a combination of vegetables and chick peas. In my home my mom was very particular to use black chickpeas. It is more appealing to the eye as well. This curry is of a semi dry consistency and has a wonderful aroma of roasted coconut. Ingredients. Yam- 1 cup Plantain- 1 cup Chickpeas- 1/2 cup Coconut- 1/2 cup for grinding Onions sliced - 2 tsp Chilly powder - 1 tsp Turmeric- 1/4 tsp Pepper powder- 1/2 tsp Cumin- 1/2 tsp mustard - 1/3 tsp oil for frying coconut for tempering - 3 tsp Ghee - 1/2 tbs Red Chilly - 2 Curry leaves Salt to taste Soak chickpeas for about 4 hours and then pressure cook it and keep aside. Note: Add water to the same level as chick peas in the pressure cooker. Since it is already soaked it will cook with 5-6 whistles in the pressure cooker. Allow it to cool down and then release the pressure. Cut yam and plantain into cubes and cook them along with

Kerala style chicken stew is very popular and a great accompaniment with appam. It is loved in several parts of Kerala as a breakfast recipe. It is made with coconut milk and had a delicate flavor and great taste. Here are the ingredients... Chicken pieces- 500 grams Potatoes- 1 cup Carrot- 1/2 cup Onions sliced- 1/2 cup ginger and garlic- 3 tsp green chilly- 2 Cinnamon- 2-3 pieces Cardamon - 3 fennel 1/2 tsp bay leaf - 1 Pepper crushed - 1 1/2 tsp Thick coconut milk- 1 cup curry leaves and coriander leaves water - 1 cup salt to taste Coconut oil - 3 tsp Cut chicken into pieces, peel potatoes and carrots and also cut it into cubes. Heat oil in a pan ( you may also use a pressure cooker) and drop in the whole spices and allow it to get roasted. Now add chopped garlic and ginger and fry them a bit. Saute onions and green chillies till the onions are slightly fried. Now add in a bit of fennel powder, salt and pepper and

Asparagus is a popular vegetable because of its delicate flavor. It is also known for its medicinal properties and being a low calorie food. I have tried this recipe many times and my family enjoys this. Garlic and lemon zest adds to its flavor . Stir fry is more Asian way of cooking. Try this easy one. Ingredients Asparagus- 1 lb Onion- 1 medium Bell pepper- 1/2 Ginger- 2 tsp fennel powder- 1/2 tsp Chilly powder 1/3 tsp pepper powder 1/3 tsp lemon zest- 1/2 tsp oil- 2tsp salt to taste Chop onions, bell pepper and ginger finely. In a pan pour in oil and when it gets hot drop in ginger and allow it to fry till it has a nice flavor and add onions and bell pepper till onions are fried and bell pepper is soft. Add in salt, chilly powder, pepper powder, fennel powder and saute for a few seconds and drop in lemon zest and finally the asparagus. Fry it for 3-4 minutes. The dish is ready!! Try it.. Hope you will all enjoy!!!!

This an easy recipe with bread and can be used as an appetizer or as a breakfast. It is also a healthy snack for children as well. Ingredients Bread- 8 slices Green peas - 3/4 cup Potato- 1/2 cup Tomato- 1/4 cup onion - half of a small onion Ginger- garlic paste- 1/2 tsp chilly powder-1/3 tsp Gram Masala- 1/3 tsp Egg- 1 Coriander leaves chopped- 1 tsp Oil- 2 tsp salt to pepper to taste To prepare the stuffing first cook green peas and potatoes until soft. Saute onions in oil and when it is golden brown add in ginger- garlic paste and saute for a few seconds add in tomatoes and salt to taste. Now add chilly powder, coriander powder and gram masala and stir in the green peas and potatoes. add in three to four tsp of water as well and let the masala cook. Beat one egg separately and pour it on top and let it stand for a few seconds. Now stir in continuously until the mixture is dry and the egg is cooked. Finally add coriander leaves. Take the bread

Need a recipe which will be loved by children. Try this one. It can be a good snack or appetizer as well an also good item children s lunch box. Ingredients..   Chicken breast - 1 pound Bread crumbs- 3/4 cup All purpose flour- 1 tbs Egg- 1 beaten Paprika/chilly powder- 1/3 tsp Pepper powder - a pinch Ginger garlic paste- 1/2 tsp Salt to taste Oil for frying Dipping Sauce Mayonnaise- 1/3 cup Capers- chopped- 1/2 tsp Dry mustard- 1/3 tsp Salt and pepper to taste (whisk all this together to make the sauce) Clean chicken and cut it into very small pieces and marinate with paprika,pepper powder,ginger-garlic paste and salt and keep aside for 5 minutes . lightly coat the chicken with all purpose flour.Beat egg fluffy. Dip chicken in egg and roll in bread crumbs.  Heat oil in a pan and fry it in medium heat till crispy and golden brown. Drain on paper towel. Serve warm with the dipping sauce or  tomato ketchup.The chicken will be small bite size and cr

I am already missing boli so much, that I decide to make it myself. Back in Trivandrum you can just purchase boli from bakeries or from sweet stalls. If you are having a get together you can pre order form caterers who make Sadhya . There is also a sweet shop in Trivandrum or Boli shop that is exclusively for Boli. Now you can figure out how much the natives of Trivandrum adore this  sweet. Boli is a traditional South Indian sweet and its variations is found in puran poli, bobbatlu etc.It is delicate thin crepes with a sweet lentil filling .If you have a sweet tooth like me you will not be able to resist these delicate warm sweet bolis. Have you ever tried boli before? It is served with sadhya along with pal payasam or semiya payasam . It is a melt in mouth sweet and is yummy on its own but with payasam it is out- of- this world experience.When I say Sadhya, I must say Trivandrum Sadhya, as this delicious combo is found in sadhyas in and around Trivandrum.The cuisine of Ker

    Fish Biryani (Updated picture) Biryani is soul-satisfying and filling meal that everyone loves. Salmon Fish Biryani is an exotic dish and is finger-licking good. Fish Biryani is popular in India like chicken or mutton biryani, and each region has its unique flair and taste. For this biryani, coconut milk and Malabar spices add a unique Kerala touch. Biryani is a  classic combo of rice and meat topped with caramelized onions, nuts, cilantro, and mint. It tastes delicious and has a great aroma which fills the air making you very hungry! Biryani with fish is the perfect one-pot meal that you will be craving for weekends. You will love every bit of this soft, flaky fish with tangy masala and fluffy rice. Biryani takes time and effort, but fish biryani cuts the time and effort in half. Fish takes very little time to cook, and there is no compromise to taste. Biryani is the most popular main dish in Indian social gatherings and feasting. I have made fish biryani several times for

Beetroot Halwa Beetroot Halwa is one of my all-time favorite recipes and there is a lot of childhood memories associated with this dessert. Hence I have decided to post it as my first recipe in this new space. I am new to blogging and am eagerly looking forward to making friends in the cyber and blogging world. Beetroot halwa has been a favorite in my family. My Mom makes this on festive occasions. Beetroot halwa is one of the most requested desserts in our home. It has a wonderful aroma and it tastes great. And best of all wonderful naturally bright color, so this dessert has no artificial colors. As a child, I was never a great fan of beetroot especially due to its overpowering earthy smell. But I am at loss for words when it comes to this halwa. As the halwa cooks beets flavors change to a rich sweet aroma that makes it so appetizing. I guess it is the combined flavor of beets, condensed milk, and ghee that makes it so unique. The recipe that my mom gave me was with who