Thursday, February 24, 2011

Gobi Manchurian



Gobi Manchurian is a wonderful appetizer and a great side dish for fried rice and is immensely popular Indo Chinese dish.This fusion food is a flavorful and delicious starter and one of my favorite.I made this dry to suit my taste,but can make it with gravy by adding vegetable stock.Try this you will surely love it.



Ingredients
Cauliflower florets- 4 cups
corn flour- 1/3 cup
Maida- 3 tsp
salt to taste
pepper powder- 3/4 tsp
oil

For the sauce
Onion - 1 small
Spring onions chopped - a hand full

 Garlic cloves- 3-4
Ginger chopped- 1 tsp
Tomato sauce- 1/3 cup
Soya sauce- 2 tbs

sugar- 1 tsp
Chilly sauce- 1 tbs

 Vegetable stock/water- 1/3 cup
Corn starch- 1 tsp
oil
 


Mix flour, corn flour, pepper powder and salt with water to form a batter( thinner than dosa batter). Dip the florets into this and deep fry them till crispy and set aside.

Heat oil in a pan and add ginger and garlic and fry till there is a nice aroma. Add onion and saute till it changes color. Now add soya sauce, tomato sauce,chilly sauce and sugar and mix well. Mix in corn starch with water or stock and let  this come to a boil and thicken. Now add the fried cauliflower florets,spring onion and coat well and stir till it is almost dry. 



Try this..
Hope you will all enjoy..

Monday, February 21, 2011

Kerala Chicken Roast



Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala and make a fine powder.Clean and cut chicken and marinate with all the ingredients listed under section one for about an hour. Cook this marinated chicken with half a cup of water till done. Heat oil in a pan and shallow fry the chicken pieces till it is crispy in the outer and set aside. (You can also follow the deep fry method. Fry the marinated chicken in medium flame till crispy)

Heat oil in a pan and saute ginger and garlic till there is a nice aroma followed by onions, green chilly and curry leaves till the onions become golden brown. Add in turmeric powder, coriander powder and pepper powder and garam masala and fry for a minute. Now add the  fried chicken and roast for two to three till it is completely dry and the masala gets well coated over the chicken. Serve with rice, appam or chapati.

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

Thursday, February 17, 2011

Unnakaya


Yet another Malabar recipe and this time it is a delicious snack called Unnakaya.It is a sweet and delicious snack made with plantains and stuffed with a sweet coconut and nut filling.There is also a non vegetarian version with egg stuffing which  is most popular during the Ramadan fasting.Mine is the vegetarian version.

Even though it is a very popular recipe, I must admit that I am trying this for the first time and that too after watching many cookery shows and demonstrations to bring somewhat perfect consistency for the dough and shape.My family really enjoyed this yummy snack.

Ingredients
Ripe Plantain- 2
Coconut- 1/2 cup
Sooji/rava- 2 tsp ( optional)
Sugar- 3-4 tsp
salt- a pinch
Raisins- a few
chopped cashew nuts- a little
ghee- 2 tsp
Cardamom- 1/3 tsp

To make the filling

Heat ghee in a pan and fry cashew nuts and raisins followed by rava. Stir fry this for a minute and add coconut. Fry this till it attains light  golden brown.Add sugar and blend well with the coconut mixture. Let this cool.
Steam cook plantains till its is soft. Peel off the skin and run knife through the center remove the small black seeds in the center. Mash this in a grinder or hand blender without using water into the form of a dough. You can add a pinch of salt to this. Make lemon size balls and flatten then between your palms. Put the filling in the center and seal the edges. The best way is to take between your two hands and gently fold and press the edges and roll . Heat oil in a pan and deep fry the unnakayas in medium flame or shallow fry in a non stick pan. Enjoy with tea.


Tips
1) Use plantains which  is ripe but yet firm. Do not use over ripe soft ones as you will not get the correct consistency and will be difficult to hold together.
2) Mash the plantains when it is slightly warm, otherwise it will get dried out and will be difficult to grind especially if you are using a mixer.
3) If you feel that it is very difficult to bring the mass together you can add a two tsp of water while grinding plus one tsp of rice flour.
4) Do not make it into a very smooth mixture as there will be a tendency to tear apart.
5) Grease you hands with ghee while making the balls. You can also flatten it on a greased plastic sheet or parchment paper and gently press them together.

Try this..
Hope you will all enjoy..

Tuesday, February 15, 2011

Malabar Pathiri


Pathiri is part of the cuisine of the Muslims of the Malabar region of Kerala. It is fluffy and soft flat bread made with roasted rice flour and coconut paste. There are different varieties of pathiris and some have more  elaborate procedures. This is a simple basic pathiri and it is a delicious combo with spicy chicken or mutton curry.

Ingredients

Roasted rice flour- 2 cups
Water- 2 1/2 cups
salt -to taste
sugar- 1 tsp
coconut oil/butter- 1 1/2 tsp


Grated coconut- 3/4cup
shallots- 2
cumin - a pinch
Rice flour- 1/3 cup


Make a fine paste of coconut, shallots and cumin. 
Bring water to a boil. Add salt, sugar and butter and the coconut paste and stir well. Now add the rice powder little by little and mix in till all the water is absorbed by the flour and it comes to one mass. Close with a lid and switch off the flame. Let is rest and cool down. 
Now knead this into a smooth dough by greasing your hands with little oil. Make lemon shaped balls and flatten and roll  like a chapati using rice flour. You can use plastic cover or butter paper to avoid sticking to the board. Place on greased hot tawa and cook evenly on both side. When it puffs up remove from the pan. Serve with any spicy curry.

Try this..
Hope you will all enjoy..

Monday, February 14, 2011

Stuffed Fish Fry


This is a delicious stuffed fish fry which is tangy and spicy.I was fascinated when I saw a stuffed Pomfret recipe. Usually there are different types of stuffing like sauteed prawns or crab meat. But here I used a tangy tomato and onion masala very similar to the Karimeen  pollichathu, that I posted earlier. You can use two fish fillets and make a  sandwich or slit through the fish very close to its bone and fill in the stuffing. Give this recipe a try,you will surely love this.

Fish - 2
Chilly powder- 1/2 tsp
Turmeric powder 1/3 tsp

Lemon juice- 1 tsp
Salt- to taste



For the masala gravy
Onion diced - 1
Tomatoes - 2 medium
Green chilly - 2
Curry leaves chopped- 2 springs
Ginger- garlic paste- 2-3 tsp
Chilly powder- 1/2 tsp
turmeric powder- a pinch
Garam Masala-  1/2 tsp
Vinegar - a few drops( optional) 
Coriander leaves
salt to taste
oil 

In order to prepare the masala heat oil in a pan and saute green chilly, ginger garlic paste, curry leaves till its raw flavor disappears. Add onions and saute till golden brown. Add chilly powder, turmeric powder and garam masala. Now add tomatoes and cook till it becomes soft ( you can at this stage add prawns or mashed potatoes if you like). Finally add vinegar and coriander leaves.

Clean the fish and cut open the stomach of the fish and slide in the knife and slit open length wise close to its bone thus making a pocket. Do not cut open. Squeeze lemon juice and let the fish rest for two minutes and wash again. This will help eliminate the fishy smell. Make a paste with chilly powder, turmeric powder, salt and marinate the fish and keep aside for five minutes. Stuff  the fish with the masala paste and fry in medium flame ( you can also cover with a lid for two minutes while frying to ensure that it gets properly cooked) till both sides are evenly cooked. 


Try this..
Hope you will all enjoy..

Thursday, February 10, 2011

Peanut Butter Cookies


Here is a delicious and easy to make cookies,with its traditional crisscross fork mark.Peanut butter cookies is one of the favorites especially among kids and is easy to put together.

Ingredients
Flour-1 1/3 cup
Baking powder- 1 1/2 tsp
Butter 1/2 cup ( or margarine)
Creamy Peanut butter- 1/2 cup
Sugar-1/2 cup
Brown sugar- 1/3 cup
Milk-3 tsp
egg - 1
Vanilla extract- 1 1/2 tsp


Mix flour and baking powder and keep aside. 
Cream butter,peanut butter sugar and brown sugar till light and fluffy.Add in eggs, milk and vanilla essence. Beat well till fluffy.Mix in the flour till it forms a single dough. Cover and refrigerate for two hours.
Line cookie sheets with butter paper. Shape dough into one and one half inch balls, press down a little and gently flatten in crisscross design using a fork. Bake in 250 degree F for 10 minutes,cool in the cookies sheet for 3-4 minutes and remove to cooling rack. Store in air tight containers when the cookies is completely cooled.

Try this..
Hope you will all enjoy..

Tuesday, February 8, 2011

Chicken Fried Rice


Chicken fried rice or Indo Chinese chicken fried rice is simple and quick and can be served as lunch or dinner.Add in stir fried vegetables,chicken and eggs and drizzle a little of soya sauce and a filling meal is ready -a delicious twist to left over rice.Soya sauce, chilly garlic sauce or oyster sauce can be added according to taste.Here I used soya and oyster sauce and a dash of pepper.

Ingredients
Cooked rice- 3 cups
Boneless chicken- 1/2 lb
Egg-2
Soya sauce dark-a few drops
Soya sauce - 2 tsp
Vinegar- 1 tsp
oyster sauce- 1 tsp
Pepper powder- 1/2 tsp
Onion-1/2 small onion
Garlic- 4 pods
Spring onion chopped- 1/3 cup
Chopped vegetables- 3/4 cup 
( here I have used carrots,celery,bell pepper)
Corn starch- 2tsp


Cut chicken into bite size pieces.  Combine soya sauce, and vinegar.Pour half of this into the chicken along with pepper powder and corn starch and marinate this for ten minutes. Pour two tsp of oil in a pan and stir fry this chicken till it turns white and cooked through.
In the same pan stir fry all the vegetables starting with onion, and after a minute add carrots and fry for two minutes and finally toss celery and bell pepper for a few seconds and keep this aside.
In a hot pan add a little oil and add minced or finely chopped garlic and stir for a few seconds and add eggs. Cook and scramble the eggs and add in chicken vegetables, remaining soya sauce mixture, dark soya sauce, oyster sauce and pepper powder. Mix well and add rice and spring onions. Fry rice for one more minute. Fried rice is ready.

Try this..
Hope you will all enjoy

Monday, February 7, 2011

Kadala/Black Chickpeas Curry


Kadala curry goes well with appam or chapathi,but its best accompaniment is with puttu and is the most common and favorite breakfast in Kerala. Kadala curry black chick peas is an authentic Kerala recipe and this is a spicy and tasty dish for breakfast.

Ingredients
Kadala/Black chickpeas- 1 cup
Onion- 1 medium
Tomato- 1 medium
Coconut- 1/3 cup
Ginger garlic paste- 1 1/2 tsp
Coconut sliced- a few
Dry red Chilly 4-5
Coriander seeds- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 1/2 tsp

Green chilly- 2
Curry leaves
salt to taste
oil- 2 tsp


Soak chick peas for 4-6 hours or overnight and cook with enough salt,two green chilly and half the sliced onion in a pressure cooker( Three whistles).
Dry roast coriander seeds, chilly,and coconut till slight brown.Allow to cool and make a paste.
Heat a pan and saute coconut slices till golden brown and add onion and fry till it is almost caramelized and light brown. Add ginger garlic paste and curry leaves and saute for one more minute followed by finely chopped tomatoes. When it is cooked and oil separates add the cooked kadala along with its water  and the coconut paste . Sprinkle garam masala and cook and cover for two minutes and allow the gravy to thicken. Serve with puttu.


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

Friday, February 4, 2011

Ginger Chicken Fry



This recipe is for those who love gingery aroma. I love the flavor of fried or roasted ginger which enhances the taste of chicken. This is not the Thai version but a Kerala style chicken fry and is inspired by the chilly ginger chicken fry or perattu popular in my native place.I just tried different version by adding lots of ginger. It tasted delicious as a side dish for rice.

Ingredients
Chicken boneless- 1 lb
Chilly powder- 1 1/2 tsp
( add according to your taste)
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Garam Masala/meat masala- 3/4 tsp
Ginger finely chopped- 3-4 tsp
Thinly sliced shallots- 2-3
Mint leaves - a few
Curry leaves
fennel seeds- a pinch
mustard seeds
oil-2 tsp
salt to taste


Cut chicken into small pieces and marinate with chilly powder, coriander powder, turmeric powder,garam masala and salt and keep aside for half an hour.Pour one tsp of oil in a pan and add curry leaves and mint and then the chicken.  Close the lid and cook in a low flames. The chicken will shed its own water and cook. Stir occasionally till completely cooked. ( If the chicken gets dry you can sprinkle a few drops of water.
Heat a little oil in a pan and add mustard seeds and fennel seeds. Next add ginger and shallots fry till golden brown and mix this with the cooked chicken. Stir fry for two more minute till all the masala gets well coated.


Ginger Prawns fry

I tried the same recipe with prawns.  But here the cooking time is less and you need not precook the prawns. You can add marinated prawns to the ginger mixture and fry.



Try this...

Hope you will all enjoy..

Wednesday, February 2, 2011

Papaya Coconut Cake


 Papaya coconut cake is a delicious, moist and buttery cake and the inspiration is from the  by the Bahamian papaya cake.Usually a little of rum is added for extra flavor in these cakes.This cake can be better known as a papaya sauce cake as I cooked the papaya into a chunky sauce before adding to the cake. You can also add the puree or just chopped papaya, but cooked papaya reduces the water content and gives it a sweet caramelized flavor which you will surely enjoy. Here are the ingredients.



Ingredients
All purpose flour- 2 cups
Baking powder- 1 1/2 tsp
Baking soda- a pinch
salt 1/3 tsp


Papaya sauce-1 cup
( I used an orange red papaya for this recipe)
coconut- 1/2 cup
Sugar- 3/4 cup
brown sugar- 1/3 cup
( Adjust sugar according to the sweetness of the papaya)
butter- 1/2 cup
egg - 2
candied ginger- one tsp ( optional)
Vanilla essence- 2 tsp
Imitation Rum Extract- 1 tsp ( Optional)
( I used McCormick Imitation Rum Extract or you can add 1/3 cup rum )

orange zest- 1 tsp
sour cream- 1/2 cup


( you can also add nuts and raisins)


To make the papaya sauce heat one tsp of butter and brown sugar in a sauce pan.When it gets caramelized add the papaya and cook  till all the water gets evaporated and almost dry. Allow this to cool completely.
Sieve in all flour, baking powder,soda, and salt. mix nutmeg or candied ginger,coconut  salt and keep aside.
Preheat oven to 350 degree F. Prepare cake pan by greasing with butter and dusting with flour and set aside.
Beat room temperature butter and sugar till light and fluffy. Add in eggs one at a time and beat till fluffy. Mix in vanilla essence, orange zest and sour cream. Now add little by little the dry mixture and spoon in the papaya sauce alternatively and gently fold in. Pour into the pan and bake for 20 minutes or till the tooth pick inserted in the middle comes out clean.
For the icing Combine two tsp of butter and one cup of icing sugar using an electric mixer in low speed. Add two tsp of milk and 1/2 tsp of vanilla essence and  a  few drops of imitation rum and beat till smooth and creamy. Spread on the cake when it is completely cool. I have used nuts and coconut for decorating the cake.

Cake without icing..



Try this
Hope you will all enjoy..
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