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Showing posts from August, 2011

Varutha Chena Erissery

Varutha Chena Erissery( Yam/ Suran Erissery)
Erissery is a unique vegetarian dish of Kerala which is a combination of any vegetable like pumpkin,raw banana, snake gourd with red beans or black eyed beans.What makes it special is the seasoning with roasted coconut.I have already posted one with pumpkin, but this recipe is different. I got this recipe from Dhuythi and Swathi. Thanks to both my dear friends for this lovely recipe.This is a really delicious and I am sure every one will love it.

Chena/elephant yam- 2 cups
Vanpayar/Red Gram- 3/4 cup
Pepper powder- 1 tsp
Grated coconut- 3/4 cup
Turmeric powder- 1/2 tsp
Cumin- 1/3 tsp
garlic - 2 cloves

For seasoning-
Shredded coconut- 1/3 cup
Mustard seeds- 1/2 tsp
Whole Pepper - a few
Dry red chilly -2
Curry leaves- 2 springs

Soak beans for at least three hours and cook them and set aside.
Chop chena/suran into cubes and cook it along with 1/2 cup of water, turmeric, pepper powder and salt.
Make a fine paste of coconut (3/4 cup)…

Kothu Parotta

Kothu Parotta
 If you have  left over parotta or parathas here is a recipe which will not fail to interest you. It is a wonderful dish.Kothu parotta is a street food and is common in fast food joints in South India, especially Tamil Nadu. This is made by chopping parattas into small pieces and stir frying along with onions,tomatoes,spices,shredded chicken or scrambled eggs.
Ingredients Frozen Kerala Parotta or paratha-4 Egg 1 (optional) Chicken cooked and diced- 1/2 cup
Green chilly-2 ( I used Jalapeno pepper)
Ginger garlic paste- 1 1/2 tsp
Chilly powder- 1/3 tsp Turmeric powder- 1/3 tsp Chicken curry or kurma gravy- 3 tbs ( optional) Garam masala- 1/3 tsp (If you are not using chicken gravy add more of chilly powder and garam masala) Coriander leaver- a little

Cook chicken along salt, turmeric powder and pinch of pepper powder. When cooked cut into small bite sized pieces and keep aside.
Tear parattas into small pieces. If you are using frozen reheat it using micr…

Paneer Malai Kofta Curry

Paneer Malai Kofta Curry
Paneer Malai Kofta curry is a creamy rich dish with mild aromatic sauce and fried paneer/cottage cheese dumplings. The sauce consists of cashew paste and cream..This goes well with rotis or naan.

Recipe inspiration: Chef Harpal Singh 

1)For the Kofta balls

Grated  Paneer- 200 gram
Boiled potato- one small
Green chilly finely chopped-2
Khoya - 1/3 cup
Cardamon powder- 1/3 tsp
Garam masala- 1/3 tsp
Corn starch- 2 tbs
Salt to taste
Oil for frying the koftas

2)For the sauce
Onion- 1 medium
Ginger Garlic paste- 1 1/2 tsp
Green chilly- 4
Cashewnut - 1/3 cup
Cream- 1/3 cup
Whole spices- cardamon 2, clove-3, cinnamon- 1 stick
Bay leaf-1

To make the kofta ball grate paneer and boiled potatoes. Add all the rest of the ingredients listed under one except corn starch and oil. Press and make into a smooth dough like mixture. Make small balls, roll in corn starch and fry in medium low flames. Fry till the ball become light golden brown color.

To make the sauce

Bread Pakoda

Bread Pakoda
Today I am posting a delicious and easy to make snack which is every ones favorite. It has a flavorful filling with coriander mint chutney and is served with date tamarind chutney.

1)Bread slices-6-8
2)For the batter
Gram flour- 3/4 cup
Rice flour- 2 tbs
Chilly powder- 3/4 tsp
Turmeric powder-1/3 tsp
Coriander powder- 1/2 tsp Amchur powder- 1/3
Ajwain seeds- 1/3 tsp
Ginger garlic paste- 1/2 tsp
Chopped coriander leaves- 2 tsp
Salt to taste
Oil for frying

3)For the chutney
Coriander leaves chopped- 1 cup
Mint leaves- 1/3 cup
Green chilly-3
Ginger- 1 inch thick
Shallots- 2
Tamarind- a small ball
salt to taste

Grind all ingredients under chutney into a fine paste and keep aside. Mix all ingredients listed under 2 into a smooth batter,just like dosa batter consistency.It should not be too thick or too thin.
Cut edges of the bread and make it even.
Spread the chutney evenly on the bread . Roll and stick the edge using a little water with your finger tips. You can also cut …

Coriander Pepper Chicken

Coriander Pepper Chicken

This is one chicken dish which is super easy to make and tasty.Here I have used the stir- fry method and the fresh flavor of coriander and the right amount of kick from the black pepper makes it very appetizing. You can substitute coriander with the herbs you like or add more veggies. I have one left over boiled potatoes which I have added. You can add celery or bell pepper too.
Boneless chicken- 1 lb
Shallots- 4-5
Garlic- 4 pods
Ginger- thinly sliced- one thin slice
Green chilly-2
Soya sauce-2 tbs
Oyster sauce- 1/2 tsp
Pepper- 1 1/3 tsp
(adjust according to taste)
Coriander leaves chopped- a hand full
Sugar- 1/2 tsp
Vinegar- 1 tsp

salt to taste

Cut chicken into bite size pieces. Marinate with half of the pepper powder and a pinch of salt and keep aside for ten minutes.
Heat oil in a pan and add ginger and garlic and stir fry for a few seconds and add finely chopped shallots and green chilly. Fry till it changes color and now add the chicken. Stir …

Tangy Spring Onion Rice

Tangy Spring Onion Rice
This is a pretty simple dish to make and believe me its bursting with flavor.This is a very versatile recipe and comes handy if you are short of time. You can alter this recipe in which ever way you like..add some garam masala and get an Indian flavor to this rice or you can add some Italian spices or herbs to give another unique flavor. Here I have used soya sauce and pickled chilly. Pickled chilly has vinegar and garlic in it. If you do not have it you can use chilly sauce instead.Give this recipe a try, you will surely love it.

Jasmine Rice ( cooked)- 2 cups Spring onion- One bunch Garlic clove- 3 Celery chopped- 3 tbs Soya sauce- 1 tsp Chicken bouillon powder- 1/3 tsp ( optional) Pickled ground red chilly- 1 1/3 tsp ( or chilly garlic sauce one tsp) Lemon juice- 1 tsp
Chop spring onions and keep the white part and green part separately.Heat oil in a pan and add garlic cloves and stir fry for a few seconds. Now add the white part of the spring o…

Mushroom Masala

Mushroom Masala
This is a spicy  and delicious side dish for chapatis and naan. Mushrooms has always been a family favorite as it is low in calorie and fat content.I usually make mushrooms spicy just like any non vegetarian dish and the subtle mild flavor of mushrooms and the roasted spices complement each other so well. Here I have used the saute or pan fry method for the mushrooms and finally mixed in with the sauce. Light browning imparts richer flavor and taste to the mushrooms.Vegetarians will surely love this..


Mushrooms chopped- 2 cups
Onion sliced- 2medium
Tomato -3
Ginger garlic paste- 1 1/2 tsp
Chilly powder- 1 tsp-
Turmeric powder- 1/3 tsp
Pepper powder- 1 pinch
Coriander power- 1 tsp
Garam masala- 3/4 tsp
Meat masala- 1/2 tsp ( optional)
Coriander leaves- a little

Heat oil in a pan and fry onions till golden brown. Add ginger garlic paste saute stir till there is a nice aroma.Add tomatoes and stir fry till it is mashed up and cooked. Allow this to cool a bi…

Chemmeen Mulaku Curry

Chemmeen Mulaku Curry
Spicy prawns curry with rice is something you would love to indulge on. This recipe is the same as the fish muluku curry and here I have not used coconut. But you still have its flavor with the coconut oil. I have used kudam puli or Malabar tamarind, so this curry is a bit spicy and tangy.You can also make prawns curry with coconut milk or with grated coconut.
Ingredients Prawns - 18-20 medium  Shallots sliced- 3/4 cup Ginger- thinly sliced- 2 tbs Turmeric powder- 1/3 tsp Chilly powder- 1 1/3 tsp Kudam puli- 3-4 pieces Green chilly-1 Curry leaves a few Fenugreek seeds- 1/3 tsp Mustard seeds- 1/3 tsp Coconut oil- 3 tsp

Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add thinly sliced shallots, ginger, curry leaves and green chilly and fry till it is golden brown. Add turmeric and chilly powder and soaked kudam puli and saute till oil separates. Add 3/4 cup of water and cook till the sauce thickens. Add cleaned and de veined prawns,…

Mango/Mambazham Pachadi

Mango/Mambazham Pachadi
This is a sweet side dish made with sweet ripe mangoes and is a perfect for a sadhya menu. You will love flavor and taste of this dish as sweetness and sourness are well balanced. There is another version of mango pachadi which uses yogurt.

Mangoes - 2 small
Coconut grated- 1/2 cup
Jaggery - 3 tbs
(you can add according to taste)
Ginger - a small piece
Green chilly-1
cumin seeds- a pinch
Turmeric powder 1/3 tsp
Chilly powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Red chilly -1
Curry leaves- a few
Coconut oil- 2 tsp

Cut mangoes into cubes and cook along with half cup of water,turmeric powder, chilly powder and salt. Once cooked add jaggery.
Grind coconut, cumin,ginger and green chilly into a paste and add to the mixture. Allow it to simmer for one minute and switch off the flame.
Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry till crispy. Pour this over the curry. It is ready to be served.

Note: For…
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