Kitchen Corner-Try It

Pineapple pachadi tastes like an exotic dish full of flavor. Fruit curries like pachadi and pulisherri is an integral part of the traditional Kerala cuisine.Locally available fruits like pineapple, mango and sweet plantain are used to make some of these curries.Most of them are yogurt and coconut based curries and part of the traditional feast or  Kerala Sadhya . This pineapple pachadi is a unique dish. It is a mouthwatering delicacy which is sweet and tart,a combo of pineapple, coconut and yogurt/curd. There are different versions in different regions like pineapple mathura pachadi and pineapple tenga aracha curry . Here is two other versions which tastes equally delicious. Ingredients Pineapple chopped- 2 cup Yogurt- 1 1/2 cup Coconut- 1/2 cup Turmeric powder- 1/3 tsp Chilly powder-1/2 tsp Green chilly -1 Sugar- 1 tsp Salt as per taste Mustard seeds- 1/2tsp Curry leaves Cook pineapple with turmeric powder, chilly powder, salt and sugar and a 1 cup of water till pin

Broccoli Stir fry with ginger and fennel powder tastes delicious and is a good side dish for rice. It is healthy veggie with its vibrant green color and distinct flavor.This is a very simple and quick stir fry but you will love the simple aroma of ginger and fennel combined. Ingredients Broccoli florets- 2 cup Onion sliced- 1 Chopped ginger- 1 tsp Fennel powder- 1/2 tsp Chilly powder or flakes- 1/2 tsp Mustard seeds- 1/3 tsp curry leaves Oil - 2tsp Salt  to taste Sprinkle a few drops of water and microwave broccoli in high for two minutes till it is crisp tender. ( or steam broccoli florets in  water till cooked but it should retain its color and crispness) Heat oil in a pan and when mustard seeds splutter add ginger and curry leaves and saute for a minute till you get a nice aroma. Now add onions and saute for a minute and add chilly powder and fennel powder and a pinch of salt. Drop in the broccoli florets and toss till well coated, but not more than 30 to 4

Meen mulakittathu or mulaku chathachatu which means fish with crushed chilly flakes- is a spicy and quick side dish for rice.  It is a fish stir fry with crushed chilly flakes,ginger and shallots.It is popular in central and southern Kerala and is usually made with dry fish or dry prawns. But here I have used fresh boneless fish and this also tastes delicious. Here are the ingredients. Ingredients Boneless fish- 2 lb Shallots crushed- 1 cup Ginger - 2 inch thick Crushed chilly flakes- 3/4 tsp ( adjust according to taste) Turmeric powder- 1/3 tsp Pepper powder- a pinch clove powder- a pinch lemon juice- 1 tsp mustard seeds- 1/2 tsp curry leaves coriander leaves salt to taste coconut oil- 2 tsp Clean and cut fish into small pieces and marinate for 10 minutes with turmeric powder,a pinch of pepper powder, salt and lemon juice. Lightly fry this in oil and set aside.  In the same oil add mustard seeds. When they splutter add crushed onion, ginger, curry le

Nankattai  is a very popular Indian tea time cookie and has the perfect crumbly melt in mouth texture. It is buttery, with the inviting fragrance of cardamon. It has been my favorite cookies and still remember those inviting and beautiful round cookies arranged in glass jars in bakeries and canteens. I had no idea that it was so simple and easy to make. ya much easy than baking a cake. It has very little ingredients and can be put together quickly. Serve this with a cup of tea and enjoy :) Ingredients All purpose flour- 1 cup Corn starch or Rava-2tsp Baking powder- 1/2 tsp Baking soda- a pinch Salt- a pinch Powdered sugar- 1/2 cup Butter- one stick( 1/2 cup) Cardamon-1/2 tsp Mix and combine flour,corn starch,baking powder,baking soda and salt and set aside.  In a mixing bowl combine room temperature butter and powdered sugar till it is light and fluffy. Add cardamon powder and mix well. Add the flour mixture little by little till it is well combined

Enticing flavors of fresh baked bread is something that every one loves.This stuffed bread stick is inspired by the cheese stuffed bread sticks but an Indianised version and is a delicious appetizer or a great option for picnic. Ingredients For the stuffing  Cooked potato- 2 medium Cooked and shredded chicken - 1/2 lb Chopped carrot-1 Onion- 1 Garlic paste- 1/2 tsp Green chilly- 2 turmeric - a pinch pepper powder- 1/2 tsp Garam masala- 1/2 tsp Chopped coriander leaves salt to taste For the bread Flour - 2 cup Yeast - 2 tsp warm water- 1 cup salt - 1/2 tsp Sugar- 3/4 tsp oil - 2 tsp melted butter- 2 tsp First to make the stuffing heat oil and saute onions till translucent.Add in garlic paste and fry till raw flavor disappears. Add in chopped carrots and stir fry for a minute. Mix in cooked chicken ( cook chicken separately with 1/2 cup water, turmeric, pepper and salt) and potatoes mix well. Finally add coriander leaves and allow this to cool. For the

Carrot thoran is a delicious side dish for rice. Here you have the light sweetness of carrots and the flavor of spring onions. Spring onions add unique flavor and crunchy bite which you will surely love. This is quick and simple recipe. Ingredients Carrot chopped- 4-5 medium Spring onion chopped - 1 cup Onion- 1 medium ( optional) Green chilly- 4 Ginger - 1/2 tsp Curry leaves Mustard seeds 2)Turmeric - a pinch  Cumin- 1/2 tsp Coconut - 1/2 cup Garlic - 2 pods Salt to taste Mix all the ingredients listed under "number two" and make a course paste and keep aside. Finely chop carrots( I used a food processor). Heat oil in a pan and add mustard seeds. After  it crackles saute onion, green chilly, ginger and curry leaves  Saute for about a minute and add the chopped carrot and stir fry for a minute. Sprinkle a few drops of water and cover and cook for two to three minutes. Add the chopped spring onions and course coconut mixture continue to stir fry for one

Podimas is a south Indian favorite and is a simple and dry preparation of crumbled or somewhat scrambled vegetables,egg or meat.Here I am using fish and this is a quick and versatile dish for all fish lover and is an excellent side dish for rice.It is lightly seasoned quick dish and you go hustle and bustle as it is not strict retain their shape. Ingredients Boneless fish- 1lb Shredded Coconut- 3/4 cup Shallots- 10-12/ or one onion Green chilly- 2 Ginger- 1 inch thick Turmeric powder- 1/3 tsp Chilly powder- 1 tsp Garam Masala- 1/2 tsp coriander powder- 1/2 tsp Mustard seeds- 1/2 tsp Cumin seeds- a pinch curry leaves oil - 2 tsp Clean and cut fish into small cubes and cook this with 1/3 cup of water, 1/2 tsp of chilly powder, turmeric and salt and keep aside. In a pan heat oil add mustard seeds and cumin and when they splutter saute shallots, green chilly, ginger and curry leaves till onion becomes golden brown. Add chilly powder, coriander powder, garam masala an

Rava Idli  (semolina idli) is an instant and easy fix for breakfast, as there is no soaking,grinding or fermentation.This is a specialty of Karnataka and part of the menu in Udupi restaurants. It is healthy and quite filling and tastes delicious with chutney and sambar. Ingredients Rava or Semolina- 2 cup Yogurt - 3/4 cup Carrot- 1 medium Chana Dal- 2 tsp Urad Dal- 2 tsp Chopped ginger- 1 tsp Green chilly- 2 asafoetida - a pinch Curry leaves- a few Baking soda- a pinch Mustard seeds 1/2 tsp Oil- 2 tsp Dry roast rava till it attains a nice aroma. Allow to cool a minute and soak for half an hour in 2 1/2 cups of water. Heat oil in a pan and add mustard seeds and when it splutters add chana dal and fry for a minute, followed by urud dal, ginger, chilly, curry leaves and asafoetida and chopped carrot and fry for a minute. Allow this to cool. Add yogurt into the soaked rava along with this fried mixture. Do not add much water. The consistency should be a little more thic

Sukiyan is an amazingly delicious evening snack and is perfect for tea time munching. Tea time is like a tradition in every Indian household, usually a light meal in the late afternoon, with hot piping tea accompanied with a sweet or savory snack. Sukiyan is a traditional evening snack from Kerala. It is deep-fried cooked mung beans balls sweetened with jaggery and coconut. Jaggery has a rich molasses taste, and coconut adds a crunch. It is made somewhat like the South Indian bonda, but it is a sweet version. Recipes like this have been passed down generation after generation and devoured by young and old. If you love exploring local food, Sukiyan is a snack you need to try. These golden beauties are displayed on glass shelves in every local tea shops and thattukadas in Kerala. Sukhiyan was a snack that my mom rarely made at home. There was a local tea shop near home, which served the best sukhiyan, so we could easily buy them and enjoy with tea. But now far away from home, I ofte

Cauliflower roast is a quick and easy appetizer. Its is spicy and crispy in the outside and tender and soft in the inside. This is baked in the oven and can be called a somewhat Tandoori cauliflower. It is the same recipe as the Tandoori chicken I posted earlier. I have used the same technique and the same masala but avoided yogurt and mustard powder and instead added lemon juice. Ingredients Kashmiri Chilly powder - 1 1/2 tsp Coriander powder- 1/2 tsp Gram flour- 3 tsp Ginger garlic paste- 1 tsp Garam Masala - 3/4 tsp Kasoori methi powder- 1/3tsp Lemon Juice- 1/2 lemon Oil- 2 tsp Salt to taste Cut cauliflower into florets. Heat 1 tsp of oil and add gram flour and roast it in a slow flame for about a minute till you get a nice flavor without burning. The best way is to bring the pan to heat and then off heat and then again to heat and whisking continuously.Allow this to cool a bit.  Mix all ingredients(except oil) along with the gram flour paste and coat the cau

Prawns Pulao Aromatic prawns pulao is for sure a quick, simple and spicy rice recipe perfect for my lazy weekend  lunch in this freezing climate. This delectable pulao satisfied my craving for prawns biryani. But that is the magic of pulao- elegant  yet so simple with the wonderful aroma of spices and prawns making it a perfect meal. Ingredients Basmati Rice- 2 cups Prawns- 1 lb Onion- 1 medium Tomato- 2 small Ginger- garlic paste- 2 tsp Turmeric powder-1/2 tsp Chilly powder- 1 tsp Garam masala- 1/2 tsp Green chilly- 2 cinnamon- 1 stick star aniseed- 2-3 Clove- 3-4 oil salt to taste Cook rice with four cups of water and enough salt till it is 80% done, do not strain. Heat oil or ghee in a pan and add whole garam masala, roast for a minute and add in onion and ginger garlic paste. Fry for a minute and add tomato and saute till it is soft. Add turmeric powder, chilly powder, garam masala and prawns and saute for a minute. And the cooked rice along with t

Happy New Year to all my friends and readers.. To celebrate and welcome New Year I made this cake. It is a caramelized pear and pineapple upside down cake. It is a delicious cake with the rich flavor of caramelized pear, pineapple and ginger. This is a two layer upside down cake,first layer of pear and a second layer of chopped ginger flavored pineapple and then a cake base. You can add candied ginger if you like but I have added a little of fresh ginger. There can be sometimes extra liquid after you flip the cake upside down. Pour it on top of the cake and you will get a soft, moist and gooey cake. It is a delicate buttery cake which you will surely love. I ngredients Layer 1 Pear- 3 Butter- 3 tsp Brown sugar- 1/2 cup Layer 2 Pineapple chopped- 1 cup Ginger grated- 1 tsp Butter- 3 tsp Brown sugar- 1/2 tsp Cake mix Flour- 1 1/2 cup Baking powder- 1 1/2 tsp Baking soda- 1/2 tsp salt- a pinch Eggs-2 Butter- 1/3 cup Sugar- 1/3 cup Pineapple juice- 1/3 c