Kitchen Corner-Try It

Meen manga curry Meen manga curry is a mildly spiced fish curry with the delicious tang and flavor of raw mangoes. Fish curry is an integral part of the everyday meal this old fashioned fish mango gravy is served in many homes in Kerala and relished with steamed rice. Back home, mom makes this curry especially when mangoes are in season, and for the rest of the year, sun-dried mangoes( Ada Manga) are used to make this curry. Kingfish, mackerel, sardines, prawns all taste delicious with mangoes. This is cherished home-style food that makes you nostalgic. It is delicious and comforting fish curry. Kerala is blessed with a long coastline and you get fresh fish all the time. Different regions have their variations of fish curry and the most notable element is spiciness and tangy taste. The souring agent can vary like Kudampuli, tamarind, vinegar, and green mango. In meen manga, curry raw mango gets stewed along with fish in a spiced coconut paste, and the curry is zesty and tangy.

This rice tastes really good and has the tempting and refreshing flavor of mint. This spicy seafood rice is just a twist to my family favorite recipe of prawns pulao..I was a little bored to cook on Sunday evening and thought of making a mint pulao and fried prawns and ended up with this recipe. But it tasted delicious with the fragrance of fresh mint, spices and prawns together made this an aromatic and delicious rice recipe and was perfect with cucumber raita. Ingredients Basmati rice-  1 1/2 cup Prawns- 15 nos fried onion- 1/2 cup (I used store brought ones) Mint leaves- a hand full Carrot chopped- 1/2 cup Jalapeno peppers-3 Green chilly- 2 Ginger -1 inch thick Garlic- 3 pods Thick coconut milk- 1/3 cup (optional) Turmeric powder- 1/2 tsp Garam masala- 1/2 tsp lemon juice- 1/2 lemon Make a fine paste of  mint, jalapeno peppers, green chilly and fried onion( I used store brought ones..you can also fry onions till crispy or just avoid it here ). Chop ginger,

Vazhuthananga urulakizhangu curry or  Brinjal Potato curry is a yummy side dish for rotis/chapathis or rice.This is my moms recipe, she learned it from one of her Telugu friends. I believe it was originally the stuffed brinjal recipe which she modified as a side dish for chapatis.It is lightly fried brinjal and potatoes in a spicy and tangy sauce,flavored with roasted coconut and sesame seeds.Try this you will surely love this. Ingredients Baby Brinjal-8-10 Boiled baby potatoes-8-10 ( You can also use the larger ones) Onion chopped- 1 medium Tomatoes-2 Ginger garlic paste- 1 1/2 tsp Chilly powder- 1 tsp Turmeric powder- 1/2 tsp Coriander powder-1 tsp Garam masala- 1/2 tsp Sesame seeds-2 tsp Grated coconut- 3 tsp Curry leaves Salt to taste oil Slit baby brinjal into four keeping the stem intact. Rub a little of salt in between and shallow fry this in a little oil in medium heat till all sides are equally roasted. Keep this aside. Boil potatoes and peel off th

Spicy masala egg fry is a quick and easy lunch box fix. It will also come handy especially if you have sudden unexpected guest at home. This can be served as an appetizer or as a side dish for rice. All you need to do is take hard boiled eggs coat them with marinade and lightly shallow fry. My mom used to make this for my lunch box along with tomato chutney and coconut rice or jeera rice and was my favorite combo. Ingredients 1)Hard boiled eggs-4 Chilly powder- 3/4 tsp( as per taste) ( or pepper powder- 1/2 tsp) Turmeric powder- 1/3 tsp Ginger garlic paste- 1/2 tsp Corn starch- 3/4 tsp salt to taste 2)Onion- 1 medium Ginger- 1 inch thick Garlic - 3 pods Garam masala- 1/2 tsp Curry leaves- a few Spring onions or coriander leaves- a little lemon juice- a few drops(optional) oil for frying Salt to taste  Cut hard boiled eggs into two. Make a paste of all those ingredients listed under one and apply on the eggs. Heat frying pan and pour one tsp of oil and layer

 This is a versatile coffee streusel cake, flavorful and buttery with a sandwiched layer of fresh strawberries and finally topped with cinnamon flavored crumbly crust.The streusel or the sprinkle is flavored with butter and cinnamon and nuts. Give this recipe a try,you will surely love it. Ingredients For the topping Flour- 1/2 cup brown sugar- 1/2 cup butter- 3 tsp cinnamon- 1/2 tsp chopped pecans 1/2 cup Strawberry 8-10 For the cake Flour- 1 1/2 cup baking powder 1 1/2 tsp salt- 1/2 tsp Unsalted Butter -1/2 stick Sugar- 1/2+ 2 tsp Eggs-2 vanilla essence- 1 tsp sour cream- 1/3cup Pre- heat oven to 325 degree F. Prepare cake tin by greasing and then dusting with flour. To make streusel topping,mix in brown sugar flour and cinnamon. Cut butter into small pieces and using a pastry blender or the with the tip of your fingers rub in the butter with the flour mixture till it resembles wet sand. Mix in chopped pecans and keep aside.  Slice strawberries and keep asid

Nadan Mutton curry Nadan mutton curry is deliciously spicy and a much-coveted dish in restaurants and eateries in Kerala. This luscious flavored mutton curry has the deep essence of Kerala cooking, with aromatic spices and coconut abundantly available in the state. If you wish for some spicy non vegetarian weekend meal, here is one to relish. This curry is magical, with few ingredients, but with great flavors. For me, it is a homey dish that my family adores. It tastes divine with Kerala parottas or with soft lacy appam, you can also serve this steamed rice, puttu, or chapati. Naadan mutton curry is easy to make. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil, and the fresh taste of curry leaves. In this recipe, I have also added mint. I love adding fried mint in my homemade mutton curry just like my mom( but it is optional). There are chilies- lots of them for a fiery look, and I prefer Kashmiri chilly, which has color and les

Inji Curry/Ginger pickle Inji curry is a sweet and sour curry made with ginger. It is an old fashioned recipe still made and served in Kerala homes on all special occassions. It has a distinctive flavor and taste of its own. It is hard to describe the taste of ginger curry. You need to taste it by yourself. It has a taste that lingers in your memory. Imagine spicy and tangy curry with a touch of sweetness and loaded with the flavor of roasted ginger. This dish is irresistibly appetizing. Inji curry is an important thodu curry in Kerala sadhya. Sadhya is the vegetarian feast made during festivals or on special occasions like weddings. This is favored by every Malayali and there is nothing that can substitute this exotic dish in taste and goodness. Inji curry is also the first dish served  which is followed by nearly a dozen more dishes and pickles. Inji curry is a traditional recipe and is refereed to in fables and folklore's of Kerala. There are stories a

Vendakka thakali curry or vendakka palu curry is Vendakka/okra and thakali/tomato cooked in coconut sauce. It is a popular charu curry which a creamy consistency,little spicy and a bit tangy and it  goes well with rice. You can either grind coconut into a fine paste or just add thick coconut milk. Ingredients Vendakka/Okra- 15- 20 Tomato- 2 Shallots/Onion- 10 Garlic- 2-3 Coconut milk-1 1/2 cup Green chilly- 3 Chilly powder- 3/4 tsp Turmeric powder- 1/3 tsp Coriander powder- 1 tsp Fenugreek powder-1/3 tsp Vinegar- 1 tsp Curry leaves Mustard seeds- 1/2 tsp Cut okra into small pieces. Heat oil in a pan and add mustard seeds. When it splutters add curry leaves followed by okra and fry for two minutes. Add shallots and continue frying till okra is nearly cooked. Add salt. turmeric powder, chilly powder, coriander powder,garlic and fry for a minute. Now add tomato cubes and saute for a minute( no need to mash tomatoes). Add in coconut milk and make

Fish chilly roast is a semi dry preparation with the flavor of chilly peppers. Here I have used Jalapeno peppers  which is a moderate heat chilly.It has a mild flavor like bell pepper and if you remove off the seeds which causes the heat it infuses a very good aroma to your dish.You can use any chilly according to your taste or skip that altogether. This can be served as a side dish for rice, pulao or as an appetizer.It is similar to the Kerala style chicken roast.If you are tried with the usual fish curry why not give this recipe a try. Ingredients Boneless fish- 1 lb (I used King fish) Thinly sliced onions- 1 medium Jalapeno peppers - 3 Ginger- 1 inch thick Garlic- 6 pods Tomato - 2 small Chilly powder- 3/4 tsp Turmeric powder- 1/3 tsp Fenugreek powder-a pinch Garam Masala - 3/4 tsp Vinegar- 1 tsp curry leaves salt to taste Cut fish into medium sized cubes and marinate with salt,turmeric, chilly powder and keep aside. Make  a paste of ginger and garlic and pu

Scrambled egg and cauliflower tastes delicious both as a side dish for rice, chapati or bread.This is something worth trying with cauliflower and you will love the taste of cauliflower combined with egg and finished off with freshly grounded pepper.This looks some what like a cauliflower egg bhurjee.You can also make it little more spicy by adding chilly powder and garam masala. Ingredients Chopped cauliflower-  2 cups Egg- 2 Onion- 1/2 onion or 6-7 shallots Green chilly - 2 Ginger- 1 inch thick Garlic- 3 pods Turmeric powder- 1/3 tsp Pepper powder- 1/2 tsp Spring onions- a little( optional) Curry leaves Oil Salt to taste Heat oil in a pan and saute  crushed onion followed by crushed ginger,garlic and green chilly. Fry this till golden brown. Add turmeric powder and fry followed by chopped cauliflower and salt. Stir fry in medium. Sprinkle a few drops of water and cover for one minute. Beat eggs nice and fluffy. Make a well in center of the cauliflower a

Vendakka Kichadi( Okra/Ladies finger) is a quick side dish for rice. Kichadi is an essential side dish for Onam and Vishu Sadhya. In this recipe okra or vendakka is cut into slices and then fried or sauteed till it becomes crispy. This fried veggie is then mixed with yogurt and coconut sauce. Ingredients Vendakka / Okra- 15 Green chilly-3 To make a paste Coconut- 1/2 cup Yogurt- 1 1/2 cup Cumin- 1/2 tsp Mustard seeds- 1/2 tsp To temper Mustard seeds-1/2 tsp shallot- 1  Red chilly- 2 Curry leaves oil salt to taste Cut vendakka/okra into round slices ( not too thin). Saute this along with chilly till crispy and golden brown. Sprinkle salt at the end ( or when you see that there is no more slime) and saute a for one more minute and keep aside. Make a fine paste of coconut, cumin and mustard seeds.Mix well with yogurt. Add this to the fried veggie and mix well.Simmer this in low flame for a minute and keep aside. Heat oil in a pan and splutter mustard se

Kerala Chicken Fry Today's recipe is a spicy and delicious home-style chicken fry. It is similar to the ones popular in thattukadas in Kerala's, Trivandrum region. Fried chicken and chapatis/ parottas is a usual favorite combo in hotels and fast food outlets in Kerala. Do you like fried chicken? I am addicted to crispy, spicy fried foods and spicy fried chicken is any favorite. This is calorie-rich food but I make them once in a while, and this is always my go-to recipe. In Kerala, we often go-to fast food joints and buy this kind of chicken. But I love my mom's recipe that tastes just like the thattukada chicken. For me, this is absolute comfort food and has the deep essence of homey Kerala food. This chicken fry is finger-licking good, crispy on the outside and succulent on the inside with the flavors of earthy spices, coconut oil, and the crispy fried onions adds a delicious flavor to the chicken fry. Chicken lovers will love this simple, yet flavorful chicken