Tuesday, November 30, 2010

Award Time!!!


I am so happy and thrilled to receive "The One Lovely Blog Award " from my dear friends in blog world. I feel honored and I  accept their love and appreciation with wholehearted delight.
Thanks Santosh,Kurinji,Shobha, Soumya,Love and Priya Sreeram for the One Lovely Blog Award.
Thanks Kavitha for sharing with me " The Sunshine Award" and also for the tagged award.There is no need of any special introduction of these talented bloggers. Through their enthusiasm and devotion they have created beautiful spaces where most of us including me are frequent visitors. If you have not yet, do visit and you will be amazed at their collection of unique mouthwatering  recipes.



.Thanks Santosh and Love



Thanks Kurinji and Priya
Thanks Shobha,and Soumya




Thanks Kavitha







Kavitha has also tagged me along with seven other bloggers, which also includes eight questions to be answered. Thank you so much dear..will post that soon.
With great pleasure I would like to share this with twelve of my blogger friends. It is a tough job to select a few. I would like to share this with

Akheela
Aipi
Ananda Rajashekaran
Beena Shylesh
Ganga
Jaisy James
Kairali sisters
Pushpa
Priya Elichi
Pappu Kaykay
Satrupa
Sarah
Sangeetha
Sharmeeli
Vidhya


Thank you dear friends..have a great day!

Sunday, November 28, 2010

Sweet Potato Ishtu


Sweet potato Ishtu ( Kerala Stew) is an ideal side dish for appam, idiyappam and chapathi.Ishtu is a mild and delicious potato preparation in a rich  coconut gravy. I replaced potatoes with sweet potatoes and the result was a delicious and slightly sweet gravy with a beautiful refreshing color. Try this recipe, you will surely love this.

Sweet potatoes- 2 medium size
Coconut milk thin- 1 cup
Coconut milk thick- 3/4 cup
Onion- 1
Green chilly-   3-4
Ginger- 1 inch thick
Cinnamon- 1 inch thick
Cloves- 3
Cardamon- 2
Curry leaves
salt to taste
oil


Peel and cut cooked sweet potatoes into small cubes and onions into thin slices. Heat oil in a pan and add the whole spices and saute for a few seconds and add onions curry leaves and silted green chillies. Saute for a minute till the onions gets sweated and not brown. Add the cooked sweet potatoes salt and the thin coconut milk. Cook the sweet potatoes in medium flame for two to three minutes till it can be mashed up a bit and the sauce attains a thicker consistency. Now add the thick coconut milk and allow to simmer for a minute. Garnish with fresh curry leaves and serve with appam or idiyappam.


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

Tuesday, November 23, 2010

Meen Achar/Fish Pickle



Meen achar is spicy  and delicious fish pickle which is easy to make and can be preserved in refrigerator for more than a month. This recipe is for all those spicy pickle fans like me and this truly is my favorite pickle. You can also use the same recipe to make prawns pickle. This is my mothers treasured recipe. You can use any fish without bones, but king fish is the best for this recipe


Ingredients
Boneless fish - 1 1/2 lb
Ginger- 3-4 inch thick
Garlic- 2 whole( 25-30 pods)
Green chilly- 10-15
Chilly powder- 3- 4 tsp( adjust as per taste)
Turmeric powder-3/4 tsp
Mustard powder- 1 1/2
Mustard seeds- 1 tsp
Fenu greek powder- 1 tsp
Clove- 5-6
Vinegar- 1/2cup
Curry leaves
Salt to taste
Oil


Cut fish into small cubes and drain out all excess moister( use paper towel if necessary). Marinate for 10 minutes with turmeric powder, one tsp of chilly powder and salt. Fry this in oil till cooked evenly.Drain and set aside.
Using a mixer crush ginger, garlic, cloves, green chilly and curry leaves. Do not make a paste,just a coarse mixture. Heat oil in a pan (preferably sesame oil) and add one tsp of mustard seeds. When the splutter add the gridded mixture and saute till the raw flavor disappears and browned up. Add salt, chilly powder and fry for a minute. Add mustard powder, fenu greek powder and saute and add fish and vinegar. Let the masalas get well incorporated and simmer for a minute.Allow to cool and then store in air tight container.

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


Monday, November 22, 2010

Ethakka /Plantain and Vanpayar/Red beans Thoran


Ethakka and  vanpayar or red beans together forms a delicious combination for thoran. Thoran is a Kerala style stir fry of veggies with coconut and forms a quick side dish for rice. Ethakka is one of mallu's favorite veggie  and is commonly grown in the backyards of almost every home. There are variety of dishes and this recipe is simple, quick and healthy.

Ingredients
Raw Plantain- 2
Cooked red beans- 1 cup
Coconut - 1/2 cup
Turmeric- 1/3 tsp
Cumin powder- 1/3tsp
Onion- 1 small
Green chilly3-4
Garlic -2 pods
mustard seeds- 1/3 tsp
Dry red chilly-2
Oil
Salt to taste
Curry leaves


Cook red beans and ethakka separately. Soak beans for two hours and then cook adding water a little above the soaked beans.
This can be done in advance a day before or you can make this thoran with left over beans
Peel and chop ethakka/plantain into small  peices.Cook it by adding 3/4 cup of water, salt, one tsp of oil ( to prevent it from sticking to the bottom of the pan) and green chilly and set aside.
Note: adding a little oil helps to prevent plantains  from sticking to the bottom of the pan
Grind coconut into a coarse mixture along with turmeric, cumin and garlic.
Heat oil in a pan and splutter mustard seeds and fry onions, red chilly and curry leaves till golden brown . Add the coconut mixture and fry a minute.Add the cooked veggies and red beans and stir fry  till completely dry. Serve with rice.

Try this ..
Hope you will all enjoy..

Friday, November 19, 2010

Mutton Stew


Mutton Stew is a traditional breakfast recipe of Kerala and is a great accompaniment with appam, palappam and idiyappam. It is mutton and potatoes stewed in coconut milk and flavored with whole spices. This light stew may not look very appetizing but its mild flavor and taste is a delight to the palate. I have just used potatoes and mutton, but you can also add in other veggies like carrots. You can also add Vinegar,but it is optional.


Ingredients
Mutton- 1  lb
Potato- 2 small
Onion thinly sliced- 2 medium
Ginger- 1 inch thick
Garlic- 3-4 pods
Green chilly- 7-8
Thick coconut milk- 1 cup
Thin coconut milk- 2 cup
Cinnamon- 1 stick
Clove- 4-5
Cardamon-2
Whole pepper- 8-10
Fennel seeds- 1/2 tsp
nutmeg- a pinch
Mustard seeds- 1/2 tsp
Curry leaves
salt to taste
Ghee- 1 tsp
oil

In a pan or a pressure cooker heat oil and add in whole garam masala ( Cinnamon, Cardamon, clove, pepper and fennel seeds) Once there is a nice aroma add in thinly sliced onions and saute for a few seconds( just sweating the onions)and add in slit green chilly, sliced ginger, garlic and saute till the raw flavor disappears. Add in mutton and potato pieces enough salt and thin coconut milk and close the lid and cook till the mutton is completely cooked. Add the thick coconut milk and nutmeg powder add allow the curry to get warm. Do not heat up too much. In a separate pan add one tsp of ghee and add mustard seeds and when they splutter add curry leaves and fry a bit. Add this on top of the curry and keep lid closed till it is ready to serve. Enjoy with appam.

Try this..
Hope you will all enjoy..

Wednesday, November 17, 2010

Apple Crumble


Apple Crumble is a delicious dessert. It is simple, tasty and easy to put together and is a sure winner. It will never let you down especially if you serve in parties topped with vanilla ice cream, whipped cream or custard sauce. You can also use a wide range of fillings to make crumbles. My son especially loves apple crumbles- a  little tart and a little sweet.

Ingredients
Apples- 4
Light Brown sugar- 3 tsps
Butter- 1 tsp
lemon zest- a pinch
Cinnamon powder- a pinch
Flour- 1 tsp

Topping
All purpose flour- 1 cup
Rolled oats- 3/4 cup
Butter- 6 tsp
Sugar or light brown sugar- 1/2 cup
Cinnamon or nutmeg-1/2 tsp
Chopped pecans- 1/2cup


Peel and core apple and dice into thin slices.Heat a pan and add in butter and sugar and allow to melt and lightly caramelize. Add in apples and allow it to get well coated and fry for a few minutes. Add in cinnamon and switch off the fire before it becomes marshy Sprinkle the flour and toss the mixture. Spread this mixture on a prepared greased baking pan and allow to cool.


To prepare the topping combine flour, oats, pecans and sugar and cinnamon. Into this add room temperature butter and stir in with a fork until the mixture is evenly moistened. Rub this mixture between your fingers. Layer this crumble on top of the apple mixture and spread them evenly. Do not press. Bake for 35- 40 minutes in 350 degree F. The crust should turn golden brown and also you can see bubbles in the side of the pan. Cool down a bit before serving.

Try this..
Hope you will all enjoy..

Sunday, November 14, 2010

Paneer Rice


Paneer rice is a quick and easy rice especially if you have sudden guests or a potluck party. It is a delicious milky flavored rice with soft melt in mouth cubes of fried paneer and would be loved by both vegetarians and non-vegetarians alike. You can also add in carrots, capsicum, peas or any other veggies to make it extra special and look even more appetizing.

Ingredients
Rice- 2 cups
Water - 4 cup
Cloves- 2
Cardamon- 2
Cinnamon-  1 stick
Salt to taste


Paneer- 250 grams
Tomato Puree- 1 cup ( optional)
Green peas- 1/2 cup
Onion- 1 medium
Ginger - garlic paste- 1 1/2 tsp
Green chilly- 4
Garam masala- 1/2 tsp
Coriander leaves to garnish


Sock rice for half an hour. Bring four cups of water to a boil and add the whole garam masala , salt and rice and cook till it all water is evaporated and the rice is fluffy.
Cut paneer into cubes and fry them lightly and keep aside. In the same pan saute onions till golden brown and add ginger- garlic paste, green chilly and saute till the raw flavor disappears. Add tomato puree and saute till oil separates for about two minutes. Finally add green peas and garam masala and a little of salt. Allow the green peas to cook till soft and drop in paneer and saute for another minute. Finally add cooked rice and stir fry till all the masala is uniformly coated. Garnish with coriander leaves.

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

Thursday, November 11, 2010

Chemmeen Vada/Prawns Cakes


Chemmeen Vada is a quick and easy appetizer. It is spicy and delicious. Both my mother and mother-in -law make these patties and I love both versions. It is made  by grinding cooked prawns into a coarse paste  and then shaped into the form  of vada or patties and then fried.

Ingredients
Prawns - 1 lb
Shallots- 5-8
Ginger- 2 inch thick
Green chilly- 5-6

Chilly powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Bread slices-2 
Egg white-1
Oil- 3-4 tsp
salt to taste


Clean prawns and rub in turmeric powder and salt and cook  covered in a low flame and get it half cooked. Do not add water as the prawns will get cooked in its own water. ( you can also do the uncooked version. Follow the same method with raw prawns but make thinner patties instead)
Now in a mixer add all ingredients,  except oil and make a coarse paste. Soak bread in water for a minute,squeeze off the excess water and mix with the prawns along with egg white. Take small balls and flatten them between your palms. Heat oil in pan and lay the patties and fry one side and when done slip over and fry. Drain and place on a paper towel. Serve warm.

Try this..
Hope you will all enjoy..

Monday, November 8, 2010

Kozhi thoran/Chicken Thoran


Chicken Thoran is a delicious and aromatic side dish and is a traditional Kerala recipe. It is a very popular dish in southern part of Kerala, the region adjoining Trivandrum. It is boneless stir fried chicken with grated coconut and spices. You can use very small pieces of chicken or chunks just like the size of chilly chicken  to make this dish.This dish no doubt is an example of the richness and  flavors of traditional Kerala cuisine. It is a great accompaniment with rice and pulisherri.


Ingredients
Chicken boneless- 1 lb
Shallots- 10-15
Onion- 1 medium
Ginger - 1 inch thick
Green chilly-5
garlic 2 pods
Curry leaves- 2 springs
Coconut grated- 3/4 cup
Chilly powder- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala - 1 tsp
Mustard seeds
salt to taste
oil

Clean and cut chicken into small pieces. Crush coconut, chilly powder, curry leaves and two pods of garlic using a mixer and keep aside. Crush shallots, ginger, green chilly and cut onion into thin slices. 
In a heavy bottom pan heat oil and add mustard seeds and when they splutter add the crushed shallot, green chilly mixture and saute till golden brown. Add turmeric powder and salt and after a minute of sauteing add in the chicken and the thin slices of onion. Continue to stir in a medium flame till the chicken turns white and starts shedding its own water. Pour half a cup of water, cover and cook till the chicken is almost done. Add in the coconut mixture and finally gram masala. Saute till the chicken is completely dried up. Serve as a side dish for rice.

Try this..
Hope you will all enjoy..

Thursday, November 4, 2010

Sandesh and Happy Diwali


Dear Friends Happy Diwali !

May this festival of lights bring in loads of happiness and joy to all of you. On this festive happy  occasion I made this popular delicious sweet... Sandesh

Ingredients
Fresh Paneer or Ricotta Cheese- 2 cup
Sugar- 1 1/2 cup
Cardamon- 1/2 tsp
Ghee- 1 tsp (optional)



You can use fresh home made paneer or ricotta cheese for this recipe. I used ricotta cheese. Bring it to room temperature and knead it like a dough till it becomes smooth.  Add in sugar and continue to knead for another minute.Mix in cardamon powder. Heat a non stick pan and add this mixture and cook in a low heat. The sugar will dissolve . Continue to stir for 4-5 minutes till it becomes one mass and starts leaving the sides of the pan.Add a tsp of ghee if you feel that it is sticking to bottom. Do not allow it to change color or cook paneer too much, It should remain a little soft. Let it cool down and then again knead as you did in the beginning. Make small ball and garnish with nuts or sweetened fruits. Here I have used nuts and cherries. 



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

Wednesday, November 3, 2010

Asparagus Pachadi


This is a pachadi that I tried recently with asparagus. Pachadi is a yogurt based side dish. There are popular yogurt based dip sauces for asparagus which is usually made with yogurt, herbs, prepared mustard and sometimes even garlic is added for extra flavor. Does that not sound somewhat similar to the pachadi ingredients. So  just gave this a try and my family really enjoyed. It has a unique flavor and taste which you will surely love. You can either stir fry and add to the prepared gravy or you can boil or steam the asparagus.

Ingredients
Asparagus - 1 bunch
Coconut- 4-5 tsp
Yogurt-  1 1/2 cup
Cumin- 1/3 tsp
Mustard - 1/2 tsp
Green chilly- 2
salt to taste
Garlic- 1 pod


Red chilly- 2
Oil
Curry leaves
Mustard seeds 1/3 tsp


Stir fry chopped asparagus along with green chilly and salt for a minute in medium heat.
Make a fine paste of coconut, mustard seeds and cumin and finally add crushed garlic. Mix in the yogurt and add into the cooked vegetable. Put it back in the stove and simmer Check salt as you can add at this stage. Do not allow it to boil. Heat oil in a pan and add mustard seeds. Allow it to splutter and then add curry leaves and red chilly. Allow to slightly change color and add to the curry and mix well. Serve as a side dish for rice.


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

Monday, November 1, 2010

Crab/Njandu Masala


Crab/njandu Masala  is a peppery spicy seafood delicacy. Even though a sea food lover I confess that cleaning and breaking the shells of crab is still a tough job for me and definitely I got a little help from hubby dear :). There are many who keep away, but believe me it is one of the yummiest sea food. Try this recipe,you will surely love this.

Ingredients
Crab- 2 lb
Onion- 1 large
Shallots- -6-8
Ginger- 2 inch thick
Garlic- 8-10
Green chilly-2
Chilly powder- 1 1/3 tsp
Pepper powder- 1 tsp
Garam Masala - 3/4 tsp
Turmeric powder- 1/2 tsp
Curry leaves
Oil
Salt to Taste

Clean Crab,remove the shells and cut off the legs. Cook crab with turmeric powder, pepper powder, 1/3cup of water and  salt ( be careful with salt ,add only little salt first and adjust according to taste). Crab will also shed its own water. Do not make it dry,just leave a little of the juice
Crush onion, shallot, ginger, garlic, green chilly and curry leaves. Heat oil in a pan and fry this mixture till golden brown. Add a pinch of turmeric, chilly powder and garam masala and the cooked crab along with its juice. Mix well and close  the lid for a minute or two. When dry sprinkle a few drops of coconut oil and fresh curry leaves. Serve warm with rice.

Try this..

Hope you will all enjoy...
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