Friday, April 30, 2010

Pineapple Muffins

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.

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 this into the dry mixture and incorporate it gently along with sour cream and pineapple juice and orange zest ( mine was a thicker batter consistency and could be scooped out)
Line up muffin baking tray with paper cups and pour this mixture. Fill only half cup.
Mix in brown sugar, pineapple and nutmeg and spoon in as much as you like into the cups( mix with sugar and put it in only last minute or it will become watery) Put in oven 350 degree F for about 10 minutes or till the muffins are lightly browned up.

Try this recipe...

Hope you will all enjoy!!!

Wednesday, April 28, 2010

Shrimp Biryani

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.

For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
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
Tomatoes- 2
Chilly powder 1/2 tsp
Coriender powder- 1/2 tsp
Turmeric- 1/3 tsp
Cardomon- 2
Cinnamon- 1
Cloves 3-4
Fennel seeds- 1/2 tsp
Biryani Masala- 1/2 tsp
Coconut milk- 1 cup
oil for frying
Ghee 1 tsp

For garnish
Onions- 1 medium (sliced and fried)
Coriander leaves and mint leaves

Clean and soak rice for half an hour. Drain out the water completely using a strainer and keep aside.
Bring three cups of water to boil and add in whole masala ( tie them using a small cloth) and one tsp of oil and salt. Add the rice and cook it till it is 75% done. Drain out water and spread out a plate gently with a fork.
Marinate shrimp with chilly powder, turmeric, coriander powder and salt for half an hour and fry them till it is half cooked and keep aside. 
In the same pan add whole garam masalas and onions and mint leaves  fry them till golden brown and add in the ginger-garlic-green chilly paste and fry for a minute. Add tomatoes and saute till it gets mashed up and oil starts separating. Add the coconut milk and let it simmer in a medium heat for a minute and finally add shrimp and cover and simmer for a minute.
Take a large pan with a proper tight lid. Grease the bottom with a little ghee and transfer half of the shrimp mixture into it. Add in a little of fried onion, coriander leaves and one layer of rice. Now repeat the same process and make a second layer. Finally garnish with fried onions and pour in a few drops of yellow food color ( this is optional).Close the lid tightly and put on the stove in a medium heat for three minutes and then simmer to low for about ten minutes.( you can also use the oven method. Arrange as said above, cover the dish with an aluminum foil and keep it in oven for 10 minutes 200 degree). Shrimp is already half done and will not take much time to cook. So do not overcook.Serve warm.

Try it...
Hope you will enjoy!!!

Parippu Curry ( Green Gram Curry)

Parippu curry or green gram curry is a common in Kerala. It is part of the traditional Sadhya recipes and is more popular in South Kerala (regions adjoining Trivandrum) where it is served as a first course with rice, ghee and papadam or papad in wedding feasts as well as Onam sadhya. It is usually made with the split variety of green gram (moong dhal). But this one is a more  homely variety; made at home by my mom, and is little greenish in color. It is made with whole green gram and is a nutritious and wholesome curry in its own right. It is also enjoyed with the same combo, rice,ghee and papadam. It is also a wonderful accompaniment with rice and chicken curry.

Green gram- 1 cup
Coconut- 1/2 coconut
Green Chilly- 2
Shallot- 2 diced
Cumin- 1/2 tsp
Fennel- 1/3 tsp
Turmeric powder 1/3 tsp
Garlic - 2
Mustard seeds 1/2 tsp
Dry Red chilly- 2
Oil - 2 tsp
Curry leaves
Salt to taste.

Dry roast the green gram till it gets a nice aroma but it should not be browned up. When it cools down a bit get this lightly crushed. ( you can use the mixer but do not powder it)
Soak it in water for a minute or two and drain out. By this process a little of the husk will be washed off but we need to retain little as it will give us a beautiful greenish yellow color. Pressure cook it till soft and can be easily mashed up.
Grind the coconut, cumin and fennel into a fine paste. Crush green chilly,and garlic and mix it to the paste and add into the cooked green gram with 1/2 cup of water and bring this to a slight boil or till the edges slightly bubble.
In a pan heat oil and crackle mustard seeds,fry shallots, red chilly and curry leaves and pour it over the curry. Serve hot.

(Note: The traditional sadhya parippu is made with split moong dal. It is almost the same recipe without garlic fennel and the tempering. You follow the same procedure and finally add fresh curry leaves and drizzle coconut oil on top. It is served in sadhya along with ghee and pappadam. Will update this post later with Sadhya katti parippu curry)

This is a very easy recipe...

Hope you will all enjoy!!!

Monday, April 26, 2010

Mutton Varuval

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.

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 can skip the next step if you wish to make Kerala Mutton fry. Just deep fry till crispy along with curry leaves)
Chop onions, garlic and ginger. Saute onions, ginger and garlic in oil till golden brown and add in the cooked mutton ( it should be dry) and saute for two minutes. Add chilly powder, fennel powder and a pinch of salt and allow the meat to get roasted in low flame for about 5-6 minutes. Garnish with coriander leaves and serve warm.

Try this easy recipe...
Hope you will all enjoy!!!

Beetroot Kichadi

  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.

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 in a low heat. Finally add in the beetroot and yogurt and mix well . Kichadi is ready.

Try this..
Hope you will enjoy!!!

Thursday, April 22, 2010

Kerala Fish Curry ( Mulaku Curry)

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. But it is seasoned with coconut oil. The curry can be kept in room temperature for up to three days. I still remember my grand mother buying fish in bulk in late evenings and making fish mulaku.It is cooked overnight and served the next day and is said to taste better... well if you have patience to wait  :). I think this is a common practice in many homes in olden times when refrigerators were not common.You can try any meaty fish to make this curry. Try this,you will surely love it.

Fish - 1 lb
Shallots diced- 1/2 cup
Ginger-cut into thin strips- 3 tsp
Garlic cut into thin strips- 3 tsp
Chilly powder- 2 tsp
Turmeric powder- 1/2 tsp
Kudampuli- 5-6 thin strips
Green chilly - 2
Curry leaves
Mustard- 1/3 tsp
Fenugreek- 1/2 tsp
Oil- 3 tsp
Salt to taste
 Kudampuli (Gambooge)

Cut and clean the fish and keep aside. Wash and soak kudam puli in water.
Make a paste of chilly powder and turmeric and keep it aside.

In a pan ( in kerala we use manchatti or earthen cooking vessels) heat oil. Add mustard followed by fenugreek seeds and them allow to splutter. Add in the diced garlic, ginger, green chillies and curry leaves. Roast it in a slow flame till the nice aroma comes out of the ginger and garlic. Add shallots and saute till golden brown.
Add the paste , mix well and fry again . This is very important part of the cooking. The paste should be roasted in low flame till the oil separates. It is this which brings in the rich red color to the curry.

Add salt,kudampuli and hot water and allow it to boil. Add fish pieces and cook it in a medium flame for three minutes and then in a low flame. It is said that it is best to cook the fish without the lid on in low flame as it will add to its rich color and taste. Don't forget to rotate the pan occasionally and do not stir using a spoon. Cook for 8-10 minutes in low flame. Finally add some curry leaves, a pinch of fenugreek powder and drizzle coconut oil on top.

Try this one..

Hope you will enjoy!

Pineapple Madura (sweet) Pachadi

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.

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 really soft to get the real flavor
When it is cooked add in the jaggery and mix well.
Grind the coconut into a fine paste and add it to the mixture. Cook it in a low flame till it slightly bubbles around the edges.
Now for tempering heat oil and add the mustard, red chilly, one shallot sliced and curry leaves and fry till golden brown. Pour it over pineapple pachadi and cover it till it is ready to be served..

Try this
Hope you will enjoy!

Wednesday, April 21, 2010

Sweet and Tangy Corn

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.


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 can add tomato paste ( 2 tsp) if you prefer. Saute this till the mixture is cooked and starts leaving the pan. Add chilly powder, pepper powder and fenugreek, sugar and corn kernels and blend it gently with the tomato mixture. Finally add butter. Serve it with the sauted bell pepper.

Try this recipe..

Hope you will all enjoy!!!

Monday, April 19, 2010

Pudina Pepper Chicken

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


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 and drop in fennel seeds and allow it to get roasted. Roast garlic-mint paste till there is a nice aroma. Add onions and saute till golden brown. Add the marinated chicken and stir fry for a minute. Cover and cook for four to five minutes. If you feel the chicken is too dry, sprinkle 2 tbs of water. Cover and cook for another 3-4 minutes. Remove the lid and contine cooking till all the water gets absorbed. Finally sprinkle roasted coconut powder(optional) and half tsp of garam masala. Serve hot with ghee rice or chapathi.

Try this..
Hope you will all enjoy!!!

Sweet and Spicy- Grapes and Dates Pickle

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.


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- 2 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 chillies and cut Garlic into half. Mix up all the powders- (chilly, asafoetida,fenugreek) and keep aside.

Heat oil in a pan and put in mustard seeds and ginger, garlic and green chillies and allow it to get roasted in a medium flame. Put off the flame and give it a few second. Add the dry ingredients when the oil is still hot and mix well. Now bring it back to stove and roast it in a very low flame. It should not get burned. Now add in grapes and dates and allow the water to evaporate. Finally add sugar and vinegar

Try this..

Hope you will all enjoy!!!

Friday, April 16, 2010

Fish Fingers

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.


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 fish for about an hour. Fish should be well coated and placed in refrigerator.

Mix together bread crumbs, Parmesan cheese and garlic salt. Beat two egg whites and dip the fish and then coat with bread crumb mixture. Shallow fry the fish in medium heat till golden brown. Serve warm with tomato ketchup or tartar sauce.

Try this..

Hope you will all enjoy!!!

Thursday, April 15, 2010

Rava Badam Ladoo with Saffron

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.

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 and roast rava till golden brown and add sugar ( powdered) and allow it to slowly melt in a low flame. Add in the badam powder, coconut and cardamon powder and now slowly pour in the milk. Add little by little and press down with the spoon. Add raisins and Cashew nut and wait till the mixture cools down a bit. Take handful and roll into small balls.

Try this recipe..

Hope you will all enjoy!!

Kootu Curry

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.

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 salt, chilly powder and turmeric and sliced green chilly. Add a little bit of oil to prevent sticking. You will need around a cup of water to cook the vegetables.

Grind coconut and jeera /cumin into a fine paste. When the vegetables are cooked and are soft add in the paste and chicken peas and mix well. Keep it in a medium heat on the stove and let it cook for another two to three minutes.

In another pan pour some oil and add mustard seed and wait till it splutters. Next add onions ( preferably shallots) and let it fry till golden. Add dry red chilly and curry leaves and grated coconut Allow the coconut to get roasted and slightly brown. Mix this with the vegetables along with 1/2 tbs of ghee and mix well.The curry is ready to be serve.

Try this traditional recipe..

Hope you will all enjoy !

Wednesday, April 14, 2010

Kerala Chicken Stew

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 the chicken pieces and saute for a few seconds. Now add potatoes and carrots and water and close the pan with a lid. Cook for 12- 15 minutes in medium heat till the potatoes can be mashed up a bit and the chicken cooked.

Pour in the coconut milk and a little bit of coconut oil ( this is optional) and stir well. Allow this to get a boil but not rolling boil and garnish with coriander leaves.

Try this recipe..

Hope you will all enjoy!!!

Tuesday, April 13, 2010

Asparagus Stir- fried

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.

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!!!!

Sunday, April 11, 2010

Stuffed Bread

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.

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 and cut off the edges. Lay it on a flat board and carefully wet the four corners of all the bread slices slightly with water. Now spoon in the mixture to the center of the bread and place the second slice on top. Carefully press down the edges and seal it completely. Grill it on a tawa and slightly butter it on both side and allow them to get roasted. Cut them into two before serving.

Try this easy recipe

Hope you will all enjoy !!!!

Wednesday, April 7, 2010

Chicken Pops

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.


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 crispy.

Try this recipe..
 Hope you will all enjoy!!!

Boli or Sweet Poli

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. Boli is a traditional South Indian sweet and its variations is found in other puran poli, bobbatlu etc.It is delicate thin crepes with a 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. When I say Sadhya, I must say Trivandrum Sadhya, as this delicious combo is found in sadhyas in and around Trivandrum.The cuisine of Kerala is diverse and so are the recipes for sadhya. My husband is from Cochin and he never tried this combination before...ya the first time he got to taste this yum combo was our Wedding day :)

Boli  adds life to Trivandrum Kalyana ( marriage) Sadhyas. When ever my cousins attended a wedding the first thing they asks is whether there is boli. If there is no boli, it means the sadhya is not complete. The obsession for boli does not end here. Huge batches are made to give as gift to bridegrooms family and relatives.
Hear is an easy recipe of this wonderful and delicious sweet.

Bengal gram- 2 cups

Sugar - 2 cups
All purpose flour - 1 1/2 cups
Gingerly oil 1/3 cup
Nutmeg powder 1/3 tsp
cardamon powder - a pinch
Rice flour- 3 tsp
yellow color - 3-4 drops
Ghee- 2 tsp

To make the filling
Cook Bengal gram ( kadala parippu) till it is soft and drain off the excess water. Take a heavy bottom pan and heat ghee.Add cooked kadala parippu and sugar. When the sugar melt and is completely absorbed into the gram add in nutmeg and cardamon powder and stir in continuously till the mixture leaves the edges of the pan and starts coming together. Allow it to cool and grind it finely without lumps using a mixer.

To make the dough
Mix all purpose flour, yellow color and a pinch of salt and knead it into a smooth dough, just like for chapathi. Flatten it in the bottom of the bowl and pour in 1/3 cup of gingerly oil on top ( like soaking it) and allow it to remain so for an hour.
Note this will make the dough soft and elastic

Roll the gram and sugar mixture into small balls. Now take small balls of dough in your hand and press it with your hand itself to make small puris. It will stretch very easily and place the gram ball it the center and seal the edges. Take rice flour for spreading on the board and dip each of the ball in rice flour. Using a rolling pin roll them out in round shape and grill it in hot tava. Turn it from one side to the other very quickly and allow both sides to cook and get slightly golden. You like you may add a bit of ghee on the top. Serve it with payasam or kheer.

Try this wonderful recipe..

Hope you will all enjoy.

Monday, April 5, 2010

Fish Biryani ( Salmon Fish)

Fish Biryani (Updated picture)

Biryani is a main course dish served in many parts of South and South East Asia. It has a yummy taste and a great aroma which fills the air making you very hungry!!! It is the most popular one in social gatherings and feasting. There are different kinds of Biryani, both vegetarian and non-vegetarian to sea food verities and different regions have their own unique styles of making Biryani. Most popular ones are Awadhi Biryani, Hyderbadi, Sindhi and also a Kerala style of biryani ; Kozhikodan and Malabar Biriyani popular among the Muslims of Kerala. Here i am sharing with you a different style of Kerala fish biryani

Hear are the ingredients..

To marinate the fish
 Salmon fish- 750 grams
Red chilly powder- 1 1/2 tsp
Turmeric - 1/2 tsp
salt -to taste
oil- 3 tsp
lemon juice- 2 tsp

For Rice
Basmathi rice-2 cups
Cinnamon - i stick
cloves and cardamon- 3 each
Raisins - 10-15
Cashews 10-15
Ghee -3 tsp

Onion -3
Tomatoes - 2 small
Green chillies -5
Chopped ginger and garlic - 2 tsp
Pepper - 1/2 tsp
Yogurt- 1/2 cup
Coconut milk - 1/4 cup
Fennel seeds -1/2 tsp
Biryani masala - 1 tsp
(Cinnamon, Cardamon, Cloves, Nutmeg, Mace)
Mint -2 tsp
Coriander leaves - 3 tsp
lemon juice -1/2 tsp
salt to taste

Heat a heavy bottom vessel or a pan and pour ghee into it. When hot add rice and stir it for some time in a low flame so that the oil coats on the rice. Pour in 6 cups of water.Add in cloves, cinnamon and cardamon( preferably tie it in a cheese cloth and put it into the boiling water). When the rice is 70% done rain it and spread it in a plate for cooling

Wash fish using salt and lemon juice.Marinate the fish with chili powder and turmeric and salt and keep it for an hour. Fry it till it is slightly roasted( not like usual fish fry).

Fry Onions till they are crispy. Roast Cashews and then add Raisins and wait till its pops out. keep this aside for tempering.

Take the same oil in which we fried fish. Add Fennel seeds and let it splutter. Now add onions and saute it this it is golden brown. Now add ginger and garlic and saute for a minute. Throw in sliced tomatoes and green chillies. Now add the masalas and chillies powder curd and coconut milk and allow the mixture to simmer. Carefully place the fish pieces, and pour in the lemon juice cover and simmer for around 5 minutes.

Arrange fish and rice in layers and sprinkle mint, coriander leaves, onion and cashews fried. Sprinkle pineapple essence or a bit of yellow color if you like.

Try it..

It is an easy recipe and onion raitha can be used as a good accompaniment.

Hope you will enjoy!!!

Beetroot Halwa

Beetroot Halwa is one of my all time favorite recipe 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 make friends in the cyber and blogging world.

Beetroot halwa has been a favorite in my family. My Mom makes this on festive occasions. It has a wonderful aroma and it tastes great with no artificial colors. 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 whole milk, but here I used a short cut with condensed milk. It is quick and easy to make and will be an instant hit especially for potluck parties.You can also try the same recipe with carrots.


Beetroot washed, peeled and grated- 500-600 grams

Milk- 3/4 cup

Condensed milk- 1/2 tin

Sugar - 100 grams

Cardamon - 1/2 tsp

Ghee - 3 tsp

Cashew, Raisin and Badam for garnishing.

Take a heavy bottom pan and when hot pour two tsp of ghee and roast the grated beetroot in a very low flame for about 8-10 minutes or till the beetroot is half done.

Next add milk cover and cook the beetroot till it is soft and can be easily mashed. Sugar and condensed milk should be added only in this stage. Let the mixture simmer till all the liquid is evaporated.

Add ghee and cardamon and stir continuously till the mixture leaves the edges of the pan. Geese a plate with two or three drops of ghee and transfer the halwa and let it cool a bit. Garnish with cashew, Rasins and Badam.

Try it...

 Hope you all will enjoy!!!
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