Thursday, October 28, 2010

Potato and Carrot Stew


Potato and carrot stew goes well with appam, idiyappam and chapatis. This is a simple and delicious recipe which is somewhat similar to the Kerala potato ishtu. It is potatoes cooked in a thick creamy coconut sauce. It has a mild and delicate flavor and is less spicy.

Ingredients
Potatoes- 3 medium
Carrots -  2 medium
Onion-      1
Green Chilly- 3
Ginger-  1 inch thick
Fennel seeds- 3/4 tsp
Turmeric powder- 1/2tsp
Thick Coconut milk- 1 cup
Mustard Seeds- 1/2 tsp
Dry Red chilly- 1
Curry leaves
Salt to taste
oil

Chop potatoes and carrots into one inch thick pieces and onions into thin slices. Mix potatoes, onion, carrot,green chilly, ginger, fennel seed powder, turmeric, salt and one cup of water and cook till vegetables are soft. Stir in thick coconut milk and allow to simmer for a minute. In a seperate pan heat oil and add mustard seeds and when it crackles add red chilly and curry leaves and fry. Add this to the stew and serve warm with appams or idiyappam. If you make it a lesser gravy it goes well with puris.

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

Monday, October 25, 2010

Coconut Ladoo


Delicious coconut balls is a true relish for sweet lovers. It has the rich flavor of coconut and cardamon. Easy to prepare sweet it hardly takes 10 minutes to put together. It is best when served warm and fresh. One of my friend loves it as a chilled  dessert. Here is the recipe.

Ingredients
Shredded Coconut- 2 cups
Sweet Condensed milk- 1 cup
Milk- 1/2 cup
Sugar - if you need extra sweetness
Cardamon powder- 1/2 tsp
Ghee- 2 tsp
Cashew nuts chopped- 2 tsp
Sweetened coconut powder- 1/4 cup

Heat a heavy bottom pan and add ghee and coconut. Roast them for a few seconds till there is a slight change in color. Do not allow the coconut to change color to brown. Add in half cup of milk and allow to cook. Now add in the condensed milk and cardamon and stir well. From a loose mass the mixture will get thick and form a single mass. Continuously stir in till the mixture leaves the edges of the pan. Spread it on a greased tray and allow to cool a bit or till it is safe to handle. make small balls or ladoos and roll on coconut powder and then allow to cool off completely.


This is a happy moment for me. I feel extremely happy and honored to receive "One Lovely Blog Award" simultaneously form Six blogger friends of mine Akhila of Learning to Cook, Deepa,Soumya, Priya of Elaichii, Akheela of Torview and Biny Anoop. 

Thank you ladies for your appreciation and support. It means a lot for my blog and for me personally. Do visit their blog for yummy recipes which you will surely be tempted to try out.

Here are the rules of the award:

1. Accept the award.
2. Pass it to 15 other bloggers.  Please don't leave it general and just invite all your blogger friends to collect the Award.  It's always nice to be nominated so please  nominate 15 friends to share the award with.

3. Contact those blog owners and let them know they’ve been chosen.


It is hard picking fifteen bloggers as there are so many who constantly encourage me and have maintained warm friendly relations both within and outside blog world. Adhering to the rules I would like to share this with


Sangeetha of Kothiyavunnu
Uma of Uma's Culinary World
Deepa of Hamaree Rasoi
Nisha of Nisha's Kitchen
Madhu of Sweet Spicy and Sour
Beena Shylesh
Reshmi of Rookie Qookie
Maya and Lakshmi of Yummy Team
Satrupa of Food for Thought
Umm of Taste of Pearl City
Kairali Sisters
Roshan of Roshan's Cuisine  
Aipi of US Masala
Sree of Sree's Recipe
Nami and Suni of Collaborative Curry


Thank you all once again...

Wednesday, October 20, 2010

Home Style Chicken Curry


Spicy chicken curry is a great accompaniment with rice, appam or chapati.This is the home style chicken the first chicken curry that mom taught me. Sometimes we used to call it standardized regular curry, which she makes every Sunday and it is only occasionally that she experiments with other chicken recipes. Sometimes myself and Sisy would sit with grim faces and declare that we are bored with this regular curry. Today far away from home in a foreign land I am trying to recreate her recipes, but only with partial success-mom's chicken curry is really special. Try this simple, spicy and aromatic Kerala style curry,you will surely love this .

Ingredients

Chicken- 1 1/2 lb
Onions-   2 medium
Shallots-  15-20
Green Chillies- 2
Ginger  -   2 inch thick
Garlic-      8-10
Tomato    1
Curry leaves
Oil
Salt to taste

Spice Mix
Chilly powder- 1 tsp
Kashmiri chilly powder-  1 tsp
(  piriyan mulaku powder)
Coriander powder- 2 1/2 tsp
Pepper powder - 1/2 to 3/4
Turmeric powder- 1/2 tsp
Fennel - 1/2 tsp
Cardamon- 2
Star anise- 1
Cinnamon - 2 inch piece
Clove- 4-5
Jeera- a pinch ( optional)
Nutmeg powder- 1/4 tsp
Javithri- a small piece


Thick coconut milk - 3/4 cup (optional)
Crushed cashews- 4-5
coriander leaves for garnish

Lightly dry roast the ingredients under the spice mix and make a fine powder. Cut, clean and marinate the chicken with this spice mix and keep aside for half an hour. 
Cut onions into thin slices and cut shallots into half's.Crush ginger and garlic into a course paste.
Heat oil in a heavy bottom pan and add curry leaves ( I add 1/2 tsp of sugar to this oil it gives a good caramelized color to onion, but this is optional) ginger and garlic paste and after a minute of sauteing add onions and fry till golden brown. Add tomatoes and salt allow it to cook and mashed up. Now add the marinated chicken and roast in a medium flame till all the masalas are well coated and the chicken starts oozing its own water. Close the lid  for two minutes and cook in a medium flame. At this stage the chicken will cook in its own juice. After two to three minutes add add 1 1/2 cup of water and check salt. Close the lid and cook for 8-10 minutes and stir occasionally. Allow the curry to reach your desired consistency and add coconut milk and crushed cashew nut. Switch off the flame after a minute and garnish with coriander leaves. Serve warm.


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

Friday, October 15, 2010

Carrot Rice


Carrot rice is another flavorful one pot quick meal. This is a simple but delicious rice similar to the pulao. Carrot and rice was cooked together. You can also cook them separate , make the masala and finally blend like the fried rice. What attracted me to this rice is its simplicity and unique aroma.

Ingredients
Basmathi Rice-2 cup
Carrot grated- 1 1/2 cup
Water- 4 1/3 cup
Onion chopped- 1 medium
Green Chilly- 4
Ginger- 1 inch thick
Bay leaf- 1
Cinnamon- 1 inch thick
Clove- 2
Cardamon-2
Fennel Seeds- a pinch
Cashew nuts- 6-7
lemon juice - a few drops
salt to taste
Oil/ghee

Heat oil/ghee in a pressure pan and add in the whole garam masala and saute till a nice aroma comes and add cashew nuts and fry till golden brown. Add onions , green chilly,salt and ginger and saute till it becomes golden brown. Add in the grated carrot and stir fry. Add rice and allow the masalas and oil to get coated and finally add water and when it starts to boil close the lid. After the first whistle reduce the flame to medium and then switch off after three whistles. Using a fork make the rice fluffy and add in lemon juice. Serve warm with raitha and any spicy side dish

sending this recipe to Akheelas of Torview wonderful event 



and Akilas DNSW: C event 


Try this..

Hope you will all enjoy..

Thursday, October 14, 2010

Potato Fry


Simple potato fry is a great side dish with rice and hot rasam. I have used boiled baby potatoes in this recipe but you can also use the regular ones. This pan- fried spicy potatoes is really delicious comfort food.

Ingredients
Baby potatoes- 10-12
Chilly powder - 1 tsp
Turmeric powder- 1/3 tsp
Tandoori masala- 3/4 tsp
Fennel powder- a pinch
lemon juice- a few drops
salt to taste
oil -2-4 tsp
corn starch or all purpose flour- 1/3 cup
Fried onions or chopped coriander for garnish


Clean potatoes and gently pierce each several times with a fork or just a tooth pick. Boil and cook potatoes with salt and enough water. Once cooked and ready to handle, peel off the skin, make a paste of the masalas the lemon juice except corn starch and gently apply on the potatoes. Let it marinate for half an hour. Heat oil in a fry pan. Put the corn starch in a zip lock bag (or on a flat plate and roll the potatoes ). Shake the potatoes in corn starch, shakes off the excess flour and fry for two to three minutes till all sides are browned up. Garnish with coriander leaves .Serve warm.

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

Monday, October 11, 2010

Rava Kesari


Rava Kesari has always been one of my most favorite sweet. This soft melt in mouth dessert is much loved and  is  considered as an auspicious prasadam or a  halwa  and in several regions it is served along with breakfast. This is a quick and easy recipe.

Ingredients
Rava or Sooji- 1 cup
Sugar- 1-11/2cup
(best is double the amount of sooji)
Water- 2 1/2 cups
(or half water and half milk)
Ghee- 1/2 cup
Cardamon-6-8
few drops of food color
Raisins-
Cashew nuts

In a heavy bottom pan heat one tsp of ghee and fry cashews till golden brown and raisins till they fluff and keep aside. Roast rava till it starts changing color to golden or till there is a nice aroma . Keep this aside. 
Bring water to boil and add food color and now add in the rava. Sprinkle and spread out evenly. At first it will look like lot of water. But will start to thicken in a minute. So at this stage mix well to avoid lumps and close lid just for a few seconds.Remove lid and  continuously stir till water evaporates and all comes together.Add sugar ,cardamon powder and the rest of the ghee. Stir till the mixture leaves the edges of the pan like a halwa .Garnish with raisins  Switch off the flame and close lid for a few more seconds.Grease plate with ghee and spread the mixture and let it get set and cool down and cut into desired shapes.


Hope you will all try and enjoy..

Friday, October 8, 2010

Egg Roast


This is a Kerala style egg roast which is a popular breakfast side dish. It goes well with appam and idiyappam. It can also be served with naan and chapati's. It is spicy and delicious egg curry.

Ingredients
Egg- 4
Onions- 3 
Tomato -1
Green chilly slit- 2
Ginger - 2 inch thick
Garlic- 4-5
Curry leaves
Garam Masala- 3/4 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp
Coriander powder- 2 tsp
oil
salt to taste


Chop onions into thin slices, chop ginger and garlic and slice tomatoes.
In a pan heat oil and saute ginger, garlic and green chillies.Add onion and salt and saute till it evenly fried and brown( not golden brown). Be patient here, onion should not get burned use only medium heat. Add tomatoes and saute till it get soft and cooked. Mix chili powder, garam masala turmeric,pepper and coriander powder with a little water( 3-4 tsp) and add into the onion tomato mixture. Fry till oil separates. Now pour in 1/2 cup of water and add cooked or hard boiled eggs and close with a tight lid. Allow to simmer for 3-4 minutes or till the water evaporates and the curry becomes semi dry. Serve warm.


Try this..


Hope you will all enjoy..

Wednesday, October 6, 2010

Fried Cake


Fried cake is inspired from Vettu cake which is a popular snack in certain parts of Kerala. I loved this snack while I was a kid,especially the one made by my grandmother.The original recipe has a beautiful golden yellow color which you get from egg yolks. It is deep fried sweet dough and has a crispy outer and a soft cake like texture in the inside.I had some leftover egg whites and had a strong inclination to try the recipe..so decided to sacrifice the bright yellow color. You can cut it into desired shapes either as a square with a cross mark on the center( as it is traditionally made and from which it got its name) or use cookie cutters to get your desired shape. I cut it into thin strips and tried knots.

Ingredients
All Purpose Flour- 2 cups
Egg-2
( I used three egg whites)
Baking powder- 1 tsp
Sugar- 1/2 cup
Butter- 2 tsp
Cardamon-   6-7
Nutmeg -1/4 tsp
salt- a pinch
thick coconut milk 1/4 cup( optional you may also use water)
oil for frying

Combine well all the dry ingredients flour,salt,cardamon and nutmeg just like you do for making cake.
Beat egg yolk and white separately. Make sure the white are light and fluffy. Add butter and sugar and beat well. Mix in the flour little by little to form a thick dough just like you do for chapati. Mix coconut milk---spoon in little by little only if  you feel that the dough needs a little more moister. Set this aside for at least an hour. Roll the dough into desired shapes and deep fry in hot oil. It will double its size.Flip and fry till both sides are golden brown. You can sprinkle with sugar if you like while hot.

Try this..
Hope you will all enjoy..

Monday, October 4, 2010

Chilly Fish


Chilly fish was an instant hit at home which I served with fried rice. This can be served as a starter too. It is definitely inspired by the Indo-Chinese version where the fish is deep fried and then added into a spicy chilly sauce. This is a quick and easy to make recipe. You can use any fish like King fish,Salmon,Grey sole or Cat fish.


Ingredients

To fry
Fish boneless- 1 lb
Soya sauce- 2 tsp
Chilly powder- 1/2 tsp
pepper powder-1/2 tsp
salt to taste
flour- 3 tsp
corn flour- 2 tsp
oil for frying


For the sauce
Soya sauce- 1 tsp
Dark soya sauce- 1/2 tsp
Oyster sauce- 1 tsp
Chilli sauce- 2 tsp
Stock or water - 1 cup
Corn starch- 1 tsp


Onion - 1 medium
Bell pepper -1 or a combination of different colors
Dry red chilly- 2
Garlic- 3 pods 
Ginger- 1 inch thick
Chopped green onions- a hand full


Clean and cut fish into medium sized cubes and marinate it with soya sauce, chilly powder, pepper powder and a pinch of salt for 10 minutes. Make a thick batter with the flour and dip the fish pieces one by one and deep fry in hot oil and set aside.
Make a  bowl mix all ingredients listed under sauce except corn starch and keep ready.
Cut onions and peppers into small cubes. Thinly dice ginger and garlic. Heat oil in a pan and add garlic and red chilly and fry for a minute add in onion and garlic and saute for another minute. Now add bell pepper and green onions. Do not over cook. Add in the sauce and allow to boil. Slide in fish pieces and simmer. Finally mix corn starch in 3-4 tsp of water and allow the sauce to thicken a bit. Serve warm.



Try this..
Hope you will all enjoy..

Friday, October 1, 2010

Yellow Rice


This is the first time that I prepared this aromatic yellow rice at home. This is a simple rice dish with a great blend of spices. The first time I read the recipe I felt it was closer to lemon rice, minus tangy taste. But when I made this I really enjoyed its delicate and unique flavor -the aroma of spices,roasted cumin and coconut. I added green peas quite generously ( gave a greenish yellow color to my rice) as my sunny boy loves it. It is just optional. Here comes the recipe.

Ingredients
Basmathi Rice- 2 cups
Green peas- 1 cup
Salt to taste
Water- 4 1/2 cups

Turmeric- 1/2 tsp
Dry red chilly -2
Green Chilly-2
Onion- 1/2 an onion
Cinnamon stick- 2 two inch piece
Clove- 4-5
Cardamon- 3
Black Jeera- a pinch
Cumin seeds- 1 tsp
Hing- 1/3 tsp
Ginger chopped- 11/2 tsp
Dry coconut- 2 tsp
Coriander leaves
Ghee- 1/2 tsp
Oil


Cook rice in four and half cups of water along with green peas, salt till all the water is evaporated.

Heat oil in a pan and add ginger and dry red chilly saute till the raw flavor disappears. Add in coconut whole garam masalas and cumin and saute till the coconut gets a golden color. Add onions and green chillies and fry till it becomes golden color. Now add turmeric and hing and after a few seconds the rice and evenly coat the masala. Finally add half tsp of ghee and garnish with coriander leaves. It goes well with any spicy curry.

Dear blogger pals Sowmya and   Sameena  has shared with me this beautiful award..I feel so happy and honored..It is lots of encouragement.Thank you. I love to share this with all my friends...



Try this..


Hope you will all enjoy..
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