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Showing posts from September, 2010

Shrimp in Fried Onion Masala

Shrimp masala is a spicy,semi-dry prawn dish cooked in a thick sauce of ginger,  fried onions and tamarind paste.It is a simple home-style preparation,the recipe handed over to me by my mother. It is quick and easy to make.

Whenever I cook seafood I cannot help remembering my hometown... the beautiful backwaters that adds to its beauty, the lovely boat rides ,the seashore, boats and ferries loaded with fresh catch and my grandmother hurrying to buy fresh fish as soon as the boats reaches the banks of the kayal (backwaters). It was like a ceremonious duty which my grandmother enjoyed and many times felt offended if my father offered to help or plan to go all by himself. Who will not enjoy.... beautiful dawn, light morning breeze,  little gossips and chatting with friends and finally the struggle and  tactics to get the best fish at reasonable price of which she could boast the whole day :)

Fried onion paste- 3/4 cup
Shallots chopped -4-5

Green chilly-2
Ginger- 1 inch

Chenna/Yam Pachadi

Chenna or yam pachadi is a delicious way to cook yam. I tried this recipe after I saw it in Lakshmi Nair Cookery show. This is a simple and quick recipe and she called it "instant pachadi'. I brought a little variation to the original which was like a chutney- grinding all the raw ingredients in a blender and then adding the thadka. The recipe had asked to use raw yam, but I was a it reluctant to try that since I did not get fresh yam and tried this with the frozen one.

Yam- chopped- 2 cup
Coconut- 1/2 cup
yogurt- 1 cup
Green chilly- 3 
Ginger- 1 inch thick
Jaggery- 1 tsp
Tamarind a small ball
Shallot -1
mustard seeds-1/2 tsp
Red chilly-3
Curry leaves-
Salt to taste

Chop the yam into small cubes. Cook this along with slitted green chilly, tamarind juice and salt.

Make a fine paste of coconut, ginger, a pinch of  mustard seeds. When the yam cooks add this paste and mix well. Simmer for a minute and add yogurt and heat it for a few seconds in low flames. Add jaggery powd…

Mutton Biryani

Mutton Biryani is the most loved and popular dish of India. It is an exotic dish prepared and served on all festive occasions. This is more a Kerala style of mutton biryani - a rather simplified version. It is not an authentic style as different regions of Kerala have their own subtle taste preferences and their own style of making biryani- north is milder and south seems more spicier. Anyways here is a strange blend of both styles...both my parents are from two different parts of Kerala :). I have only added green chilly in this recipe, but you can add chilly powder also as per your taste preference.

Rice- 3 cups
Ghee- 1 tsp
Salt- to taste
Water- 6 cups
Cinnamon- 2 inch
clove- 4-5
Star Ainseed - 2

Mutton - 1 1/2 lb
Onion - 2 large
Shallots- 1 cup
Green Chilly- 10- 15
Ginger- 2 inch peice
Garlic pods- 8-10
Turmeric powder- 1/2 tsp
Pepper powder-1 tsp
Poppy seed- 2 tsp
Badam/ cashew nut paste- 1 tsp
Tomato- 1
Lemon juice- 1 tbs
Yogurt- 1/2 cup
Fennel- 1 tsp
Cinnamon- 1 inch thick
Cardamon- 3

Apple Raspberry Halwa

Apple Raspberry halwa is a must try delicious sweet. This was an accidental sometimes happens in my kitchen..I started with another recipe and ended up with this one.I started with not so optimistic note and with a grim experimenting with food in  future. To begin  with it was pale and unattractive pink.But as the cooking proceeded I was surprised and once I let the halwa set I was truly happy..But my laziness reflects in these pictures..the seeds of the raspberries. I did not puree and stain them but just dumped them along with chopped apples. Anyways hubby felt that the seeds looked cute:).

Ingredients Apples - 4 Raspberries-  1 cup Sugar- 2 1/2 cup Ghee- 1/2 cup water- 1/2 cup evaporated milk- 1/2 cup rice flour- 3 tbs Cashew nuts roasted or plain- 1/3 cup Cardamon  powder - 1/2 tsp
Dice apples into thin slices or chop them and fry them in two tsp of oil.Saute till it is cooked and get easy to mash. Add in the raspberry (pureed and strained)and cook them too t…

Mathanga Erisseri/ Pumpkin Curry

Erisseri is a traditional Kerala vegetarian dish. Pumpkin erisseri is the most popular for sadhyas or feasts,  but you can use other vegetables like snake guard, yam, plantain, papaya or a combination of several of these vegetables. Erisseri is usually mashed vegetables and lentils seasoned with roasted coconut, fried curry leaves which adds to its unique flavor and taste. Personally I like pumpkin erisseri due to its mild sweet flavor and beautiful yellow color. Traditionally red beans and black eye beans are used, but you can also use green gram for this recipe. 

Pumpkin diced - 3 cups
Red bean- 3/4 cup
Shredded Coconut- 3/4 cup+ 1/3 cup
Turmeric- a pinch
Dry red chilly- 5
Jeera -1/3 tsp
Garlic- 2 pods
Curry leaves
mustard seeds- 1/3 tsp 
Salt to taste 

Soak beans for at least three hours and cook them and set aside.
Chop pumpkin into cubes and cook with 1/2 cup of water, turmeric and salt.
Roast 3 dry red chilly with a little of oil till a nice aroma comes and it is browned…

Eggplant Fry/Breaded

Fried eggplant is a simple and easy recipe. Eggplant is a wonderful vegetable but I like it best when fried and my mother had a tough time making us ( me and sister )eat this when we were kids. But we made no fuss when it was fried. This is definitely lot more calories but what is wonderful in this recipe is that it gets  fried crispy but not soggy. The best  way to fry eggplant is to use very little oil as it has a tendency to absorb and you will never get it crispy. It goes well with rice and dal/sambar, but it is also a nice snack or an appetizer.
 Try this recipe will surely love this.

Egg plant big- 1
Italian bread crumbs- 1/2 cup
Chilly powder- 3/4 tsp
Pepper powder -a pinch
corn flour- 1 tsp
Chopped coriander leaves- 2 tsp
Chopped lemon grass- 1/2 tsp
Parmesan cheese- 1 tsp
salt to taste
oil for frying

Cut eggplant into half inch thick round pieces and sprinkle a little salt after a minute place them on  paper towel and gently press down and take off the excess wate…

Simple Shrimp Curry/Chemmeen Oyichu Curry

Simple Shrimp Curry/Chemmeen Oyichu Curry
This is a simple Kerala style nadan chemmeen oyichu curry /shrimp curry with minimal ingredients. Moru curry and puliserri are usual curries served over rice in Kerala. Yet another popular curry served over rice is oyichu curry.  It is a quick coconut based gravy and is less spicy compared to the regular prawns curry. You can use fresh prawns or dried prawns. There are also vegetarian versions and different vegetables green mango, cucumber, jack fruit seeds, plantains etc can be used.Try this recipe,you will surely love it

Shrimp- 1 lb
Onion / Shallot- 1 medium/1/2 cup
Ginger - 1 inch piece
Green Chilly-3
Grated coconut- 1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Fenugreek powder- 1/2 tsp
Curry leaves
Mustard seeds-1/2 tsp
Salt to taste

Clean and marinate the  prawns with a pinch of turmeric, salt  for ten minutes.
Make a fine paste of coconut, ginger and two shallots.
Heat oil in a heavy bottom pan and allow mustard see…

Tamarind Rice/ Puliogare

Tamarind rice is a South Indian favorite. This tangy spicy rice needs no introduction.For me it is truly divine- a prasadam . I still remember relishing that small leaf bowls of tangy rice offered as prasadam in temples of Tamil nadu and Andhra. Puliogare is also a special offering during Ganesha Chathurthi. It is a festive rice and great for any occasions

This is not the authentic version. I think it is a simpler version which my mom usually makes. This one is perfect for lunch boxes or for picnics. It tastes even better the next day.

Basmathi Rice- 2 cups
Peanuts- 1/4 cup
Urad Dal- 1 tsp
Channa Dal- 2-3 tsp
Green chilly- 2
Ginger chopped- 1/2 tsp
Sesame seeds - 1 tsp
Red Chilly- 4
Turmeric powder- 1/2 tsp
Tamarind- lemon sized ball
Jaggery - 1 tsp
Fenugreek powder- 1/2 tsp
Coriander seeds- 1 tsp
Hing-a pinch
Curry leaves
Mustard seeds-1/3 tsp
Salt to taste

Sock tamarind, coriander seeds and red chillies for ten minutes and make a  fine paste.
Cook rice adding enough salt, drain and kee…

Pepper Fish Masala

Pepper Fish Masala is a simple fish preparation which can be served as a side dish for steamed rice or masala rice. It is fried fish  sauteed in masala gravy till completely dried up.It is flavorful with caramelized onion, roasted coconut and sesame seeds. I have added a little of garam masala., but  it is optional.You can use any kind of I have used King fish.

Fish - 1 lb
Onions- 2 medium
Tomatoes-1 medium
Ginger- 2 inch thick
Sesame seeds  - 2 tsp
Coconut grated- 1/3 cup
chilly powder- 1/2 tsp
Pepper powder- 1 tsp
turmeric- 1/3 tsp
coriander  powder- 1/2 tsp
Garam masala- 1/2 tsp
Lemon juice-1/2 lemon
coriander leaves
Salt to taste
oil for frying

Marinate fish pieces with turmeric,salt, half of the pepper powder and lemon juice. Keep aside  for ten minutes and then fry them till cooked and golden brown . Use boneless bite size pieces .
Roast sesame seeds and coconut till browned up and make it into a fine powder.

In the same pan in which you fried fish add ginger and curry …

Chicken Puffs

Spicy chicken puffs is a favorite tea time snack with my family..when I say spicy it is the really spicy peppery chicken puffs with hot piping tea.  This crunchy munchy tea time snack is perfect for every occasion. Puffs can be made with several types of filling. But my most favorite is this chicken filled pastry. I was so happy to find a pack of ready to roll puff pasty sheet at our local grocery store. I was really missing the spicy yummy puffs sold at the corner bakery near my home in Kerala. The aroma of the fresh baked puffs would fill the surroundings and many times we felt that he purposely baked them in the evenings when we children were coming back from school  hungry :) 

Puff Pastry sheets- 1 pack
Egg white -1
Boneless chicken- 1/2 lb
Onion- 1 medium
Ginger garlic paste- 2 tsp
Turmeric powder - a pinch
Chilly powder- 1/2 tsp
Coriander powder- 1 1/2 tsp
Pepper powder - 3/4 tsp
Tomato chopped- 1 medium
Garam Masala- 3/4 tsp
Meat Masala- 3/4 tsp
Chopped coriander leaves
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