Wednesday, June 29, 2011

Paneer Bhurji


Paneer Bhurji

 Paneer Bhurji is easy to make, flavorful  and delicious side dish for rotis/chapatis.It is made with scrambled paneer with the flavor of spices and tangy From  tomatoes. Healthy and protein packed this is one of the most simple and easy side dish that you can ever make.



Ingredients
Crumbled Paneer- 2 cup
Onion- 1 medium
Tomato- 1 medium
Green chilly chopped-2
Ginger garlic paste- 1/2 tsp
Turmeric powder- 1/4 tsp
Chilly powder- 1/2 tsp
Cumin seeds- 1/4 tsp
Garam Masala- 1/4 tsp
Chaat Masala.a pinch(optional)
Coriander leaves chopped-a handful





Crumble paneer with your hands and keeps aside( do not use food processor). Chop onions and tomatoes into small pieces and keep aside.
Heat oil in a pan and add cumin seeds. Roast till there is a nice aroma Add onion and green chilly saute till onion changes color. Add ginger garlic paste and saute till raw flavor or disappears. Next goes diced tomatoes and saute for a minute till it is cooked but not mashed. Put in all the spice powders and salt and finally the crumbled paneer. Close the lid and lower heat and allow to cook for two minutes. Finally add chaat masala and coriander leaves and serve warm with chapatis.

Sending this to Shoba's wonderful event Cook It Healthy- Protienicious

Try this..
Hope you will all enjoy

Monday, June 27, 2011

Prawns Fry


Prawns Fry (Kerala Style)

This is yet another Kerala style prawns fry, quick and easy to make.Sea food lovers will not be able to resist a spicy and tasty prawns fry and prawns is my favorite.Back home when ever mom buys prawns we insisted in making prawns fry and it is always delicious. Try this, you will surely love it.

Ingredients
Prawns- 1lb
Ginger- garlic paste-2 tsp
Chilly powder- 1 1/2 tsp
Pepper powder- 1/2 tsp( optional)
Turmeric powder- 1/2 tsp
Fennel powder- 1/2 tsp
Rice flour/Corn starch- 2 tsp
Curry leaves - a few 
Salt to taste
Coconut oil for frying
Lemon juice- a few drops


Clean  and de-vein shrimp. Marinate with ginger garlic paste,chilly powder,pepper powder, turmeric, fennel powder and salt and keep aside for twenty minutes. Just before frying mix in rice flour. This will help to bind the masala. Heat oil in a pan and add curry leaves and fry for a minute. Layer shrimp and shallow fry on both sides till crispy  in the outside in a low medium flames for two to three minutes. Drizzle lemon juice just before serving.

Try this..
Hope you will all enjoy

Friday, June 24, 2011

Mambazha Pulissery/Mango and Spiced Yogurt Curry


Mambazha Pulissery/Mango and Spiced Yogurt Curry

Pulisheri is the most common yogurt based dish in Kerala served with rice. Pulisheri is made  both with vegetables and  fruits . This dish is made with mangoes and is a flavorful dish,light and tasty. The sourness of yogurt is balanced by the sweetness of mangoes.

Ingredients
Ripe mangoes-3medium sized
(If small variety 4-5)
Yogurt- 2 cup
Grated coconut- 1/2 cup
Green chilly-2
Turmeric powder-1/2 tsp
Chilly powder- 1/2 tsp
Fenugreek powder- 1/2 tsp
Mustard seeds-  1/2 tsp
Fenugreek seeds -a few
Chopped shallot- 1
Whole red chilly-1
Curry leaves-2 springs



Peel and cut mangoes into large chunks( if smaller you can just add whole mangoes). In a sauce pan put mangoes, chilly powder, turmeric,salt and one cup of water. Cover and cook till mangoes are cooked and it becomes a little creamy and thick. Grind coconut and green chilly into a fine paste using little water and add to the mango mixture,stir and cook in medium flame till it is slightly bubbly in the edges. Blend fenugreek powder and yogurt and add in and simmer for one more minute in low flame.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When mustard splutters add shallots, red chilly and curry leaves and fry. Add this to the curry and mix. Serve with rice.

Try this..
Hope you will all enjoy

Wednesday, June 22, 2011

Stir Fried Brussels Sprouts with Coconut



Stir fried Brussels Sprouts with Coconut

Quick and delicious vegetable side dish with brussels sprouts flavored with coconut and the extra crunch of peanuts.Usually I roast brussels sprouts, but this is another wonderful way to enjoy this veggie. Do not over cook brussels  sprouts. It needs to remain crunchy. If overcooked it lose flavor attains a  sulfurous odour..the reason why most people keep away from the wonderful and versatile vegetable. This is less spicy and a good accompaniment for rice.

Ingredients
Brussels Sprouts- 20
Onion -1 medium
Ginger sliced- 1 inch thick
Garlic-2
Green chilly- 2
Grated coconut- 1/3 cup
Roasted peanuts- 1/3 cup
Cumin- 1/2 tsp
Mustard seeds- 1/2 tsp
Turmeric- 1/3 tsp
Hing- a pinch
Dry red chilly-1

Peel off and discard the loose leaves of the sprouts, wash and cut into half's and keep aside.  Heat oil in a pan and add mustard seeds and cumin seeds. When the splutter add dry red chilly,garlic and ginger and slightly fry. Add hing followed by onions and green chilly and saute till onions slightly change color. Add turmeric,salt and the brussels sprouts and stir fry. Reduce flames cover and cook covered  for a minute. Remove lid and add shredded coconut and continue to stir fry in medium flame for another two to three minutes. Add roasted peanuts and stir fry in medium high for one more minute. Serve with rice.

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

Monday, June 20, 2011

Nadan Kozhi Curry/Kerala Chicken Curry


Nadan Kozhi Curry/Kerala Chicken Curry

This is my grandmothers recipe and is a traditional style chicken curry, flavorful and delicious. It is spicy and rich with regional flavors of Kerala like spices,coconut and coconut oil. In this recipe I have used roasted thin coconut slices. You can also add coconut milk. For recipe with coconut milk check here...Nadan kozhi curry goes well with rice, appam or pathiri.

Ingredients
 Chicken- 1 1/2 lb
Shallots sliced- 3 cup
Onion thinly sliced- 1 medium
Ginger garlic paste- 3 tsp
Green chilly-2
Curry leaves- 3 springs
Coconut oil


To fry

Coconut thinly sliced- 1/2 cup
Whole spices- cardamon 2, clove-5
Cinnamon stick- 2 pieces, star aniseed- 1
Mustard seeds- 1/2 tsp


For the Masala
Chilly powder-2 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 3 tsp
Garam Masala powder- 1/2 tsp
Fennel powder- 1 tsp
Asafoetida-1/3 tsp
Fenugreek powder- 1/3 tsp
Salt to taste



Clean and cut chicken into small pieces. Marinate with pepper powder turmeric powder and salt and keep aside for half an hour.
Heat oil in a pan and add mustard seeds followed by whole spices and roast till there is a nice aroma. Add coconut slices and roast this till golden brown and crispy. Add in hing and fry for a minute followed by onions, curry leaves and green chilly and saute till onions are golden brown. Add ginger garlic paste and saute till raw flavor disappears. Add the marinated chicken along with chilly powder, coriander powder, fenugreek powder, fennel powder and salt. Reduce heat and toss chicken till it is well coated with the masala and continue to fry till the chicken changes color and gets lightly fried in the outside. This might take around three to four minutes. Add 1 1/2 cup of hot water, cover and cook in medium flame till chicken is done. Take off the lid add garam masala and allow the curry to simmer and thicken. Serve with rice or appam..


Try this..
Hope you will all enjoy

Thursday, June 16, 2011

Lauki/ Bottle gourd and Chickpeas Curry


Lauki/ Bottle gourd and Chickpeas Curry

Here is another simple recipe for chapatis/rotis. It is a spicy curry made with lauki/ bottle gourd/churakkaya with chick peas/kadala. It is aromatic with fresh flavors of garam masala and coconut.Try this,you will surely love it.

Ingredients
Bottle gourd- 1
Chickpeas- 1/2 cup
Onion- 1 mediem
Tomato- 1 meduim
Ginger garlic paste- 1 1/2 tsp
Green chilly-2
Chilly powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/2 tsp
Fennel powder- 1/2 tsp
Garam masala- 1/2 tsp
Coconut milk- 1/2 cup
Curry leaves- 1 spring
Coriander leaves - a little


Soak chickpeas for one hour. Pour 1 1/2 cups of water and pressure cook ( three whistles) and keep this aside. Peel and cut bottle gourd into small cubes.
Heat oil in a pan and saute onions, green chilly, curry leaves till it changes color.Add ginger garlic paste and tomatoes fry till there is a nice aroma and tomatoes get cooked. Add chilly powder, turmeric powder, salt and masalas along with bottle gourd and cooked chick peas with 1/3 cup of water. Cover and cook for three minutes. Add coconut milk and allow to simmer. Garnish with coriander leaves and serve with rotis or chapati

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

Tuesday, June 14, 2011

Fish Molly


Fish Molly

Kerala style fish molly is a mild and delicious curry. It is a traditional dish,very popular in Kerala which is made on special occasions and is served with appam and palappam. Here fish is slowly cooked in thick and creamy coconut sauce. Its quick and simple recipe and goes well with appam,pathiri, rotis and even bread.

Ingredients
For the marinade
Fish -1 lb ( I used King fish)
Pepper powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Lemon juice- 1 tsp
Oil for frying

( I used coconut oil)

For the sauce
Shallots finely chopped- 10
Onion thinly sliced- 1/2
Tomato- 1
Ginger garlic paste- 1 1/2 tsp
Green chilly- 4-5
Turmeric powder- 1/3 tsp
Cinnamon stick-2 pieces

Cloves-3-4
Cardamom-2
Fennel seeds- 1/2 tsp

Whole pepper- 5-6
Thick coconut milk- 3/4 cup
Thin coconut milk- 1 cup
Mustard seeds- 1/2 tsp
Curry leaves- 2 springs



Cut fish into medium sized pieces and marinate with the ingredients listed and keep aside for twenty minutes. Heat oil in a pan and shallow fry and keep aside.
In the same oil add mustard seeds and when it crackles add,cloves,cinnamon, fennel seeds and cardamon and slightly roast till there is a nice aroma. add curry leaves,green chilly onion shallots and salt fry till they change color. Add ginger garlic paste,turmeric and fry for one more minute. Now add thin coconut milk, the fried fish and chopped tomatoes. Cover and cook till the sauce thickens and the fish becomes soft. Now add the thick coconut and simmer for one more minute. Serve warm.


Try this..
Hope you will all enjoy..

Sunday, June 12, 2011

Cauliflower/ Gobi 65

 Gobi 65

Crispy and spicy fried cauliflower it can be served as an appetizer, side dish or as a snack. This is the vegetarian version of chicken 65 and is quick and simple.



Ingredients
Cauliflower florets- 3 cups

1)Corn Starch- 1/3 cup
All purpose flour/maida- 1/2 cup
Kashmiri chilly powder-11/2 tsp
Turmeric powder- 1/2 tsp
Ginger garlic paste- 11/2 tsp
Garam Masala- 1 tsp
Chilly garlic paste- 3 tsp
Cumin powder- 1/2 tsp
Coriander power- 1/2 tsp
Soya sauce- 1 tsp

For garnish
Onion- 1 medium
Bell pepper- 1/2
Coriander leaves- a little
Cumin Powder - a pinch
Garam masala- 1/2 tsp
Curry leaves - a few(optional)
Lemon juice- a few drops




Cut cauliflower into small pieces.Sprinkle salt and pepper powder and put into micro wave in high for two minutes or just drop into boiling water for a minute and drain(Only half cooked the florets).
Mix all the ingredients listed under one to make a smooth batter. Batter should be similar to bhajis  or pakodas.Heat oil in a pan. Dip cauliflower florets in the batter and deep fry in batches medium flame till crispy. Drain and place on paper towels.
Heat 2 tsp of oil in a pan and saute onion till golden brown. Add bell peppers and saute for two minutes. Add cumin powder and garam masala( optional) and add in the fried cauliflower and sprinkle coriander leaves and lemon juice.Serve warm.

Try this
Hope you will all enjoy..

Friday, June 10, 2011

Egg Puffs


Egg puffs

Here is a spicy and delicious tea time snack. Its quick and simple as I made with store brought puff pastry and tastes just like the ones we get in bakeries of Kerala.Freshly baked puffs with a cup of tea is something that no one can resist..



Ingredients
Puff pastry sheet- 1 pack

For the filling
Hard boiled eggs - 4
( I cut pastry sheet into 8 pieces)
Onion - finely chopped- 2 medium
Ginger garlic paste- 1 1/2 tsp
Turmeric powder- a pinch
Chilly powder- 1/2 tsp
Pepper powder- 1/2 tsp
Meat masala- 1 tsp
Tomato ketchup- 1 tsp
Lemon juice-  a few drops(optional)
Chopped coriander leaves- a little

Heat oil in a pan and saute onion till golden brown. Add ginger garlic paste and fry till the raw flavor disappears. Make a paste of all the masala powders with 2-3 tbs of water and add and continue frying till oil separates. Add ketchup and boiled eggs cut into half. Add lemon juice and coriander leaves  and coat with masala. Allow this to cool completely.

Thaw puff pastry as per package instruction. Roll out and cut into squares. Beat one egg to use as egg wash and keep aside.
Place spoonful of masala and one egg piece on the center of the pastry sheet. Brush the four sides of the pastry sheet with egg wash. Pull the corner towards the center and seal. Brush the outside with the egg wash and bake in 375 degree F and bake till the outside becomes crispy and golden brown. Serve with a cup of tea.

Try this..
Hope you will all enjoy

Wednesday, June 8, 2011

Mathanga Parippu Curry/Pumpkin Dal Curry


Mathanga Parippu Curry

 This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate.

Ingredients

Pumpkin/Butternut squash cubed - 2 cup
Moong dal- 1/2 cup
Coconut grated 3/4 cup

Turmeric- 1/3 tsp
Green chilly- 4

Cumin- 1/2 tsp
Fennel- 1/3 tsp
Turmeric powder 1/3 tsp
Garlic - 2
Mustard seeds 1/2 tsp
Shallot- 2 diced
Dry Red chilly- 2
Oil - 2 tsp
Curry leaves



Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles)
Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender.
Meanwhile grind the coconut, cumin and fennel into a fine paste. Crush green chilly,and garlic and mix it to the paste and add into the cooked lentil and pumkin  and mix well. Bring this to a slight boil  (slight bubbling at the edges).
In a pan heat oil and add mustard seeds and when they splutter add chopped shallots, red chilly and curry leaves and pour it over the curry. Serve hot.

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

Monday, June 6, 2011

Meen/Fish Thilappichathu

Meen Thilappichathu (Cochin style fish curry)

Meen Thilappichathu is a common fish preparation of Central Kerala especially Cochin. It is fish in a spicy and tangy sauce and is simple and easy to put together. You can use use any kind of fish like king fish, pearl spot, pom fret,mackerel or sardines. You can also use the same recipe to make eggs. This is a healthy and delicious recipe with very simple ingredients. Here I have used vinegar to make the sauce tangy which can be replaced with tomatoes.Try this..you will surely love it.


Ingredients
Fish - 1 lb(I used pomfret)
Shallots 12-14
Ginger- 2 inch thick
Garlic- 4-5
Green chilly- 3
Curry leaves a few
Chilly powder- 2 tsp
Turmeric powder- 1/2 tsp
water- 1 1/2 cup
Vinegar-2 tsp
Salt to taste


Clean and cut fish and keep aside.
Using a mixer blend into a coarse mixture (not paste) the shallots, green chilly, ginger garlic and curry leaves.
Heat oil in a pan and saute this mixture till it is golden brown. Add chilly powder and turmeric powder and saute till raw flavor disappears. Pour 1 1/2 cup of water and bring to a boil. Add the fish and vinegar and cover and cook till done. Simmer and allow the gravy to thicken. Finally add a few fresh curry leaves. Serve with rice or appam.

Try this..
Hope you will all enjoy..

Friday, June 3, 2011

Vendakka/Okra Fry


One of my favorite ways to cook okra or vendakka is a spicy fry. It is easy to prepare and is great accompaniment for rice and sambar. Its simple and delicious stir fry and  a quick recipe for dinner especially when you are short of time. It is spicy and bit tangy from the tomatoes. You can make it a little more crispy if you like.

Ingredients
Okra- 25-30
Shallots chopped- 1/2 cup
( or 1 small onion).
Tomato -1 medium
Ginger chopped - 1 tsp
Urud dal, mustard seeds, Cumin seeds- 1/2 tsp each
Chilly powder- 1 tsp
Turmeric powder 1/3 tsp
Hing- a pinch
Curry leaves -a few

Wash and completely dry the okra with paper towel before cutting them. Cut into one inch pieces.
Heat oil in a pan and add mustard seeds and cumin seeds followed by urud dal and fry for a minute. Add hing and after a second ginger and onions. Fry till onions change color. Add turmeric and tomatoes and fry for a minute. Now add okra or vendakka give it a quick mix, reduce the heat and allow  to slowly get cooked and fry and stir occasionally till it gets cooked and fried.( avoid constantly stiring and adding salt in the beginning as it can make it slimy). Finally add chilly powder, salt and curry leaves and fry for one more minute. Serve with rice and dal.

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

Wednesday, June 1, 2011

Lemon Chicken


Lemon chicken
This is a great chicken recipe infused with Asian flavors and was very similar to the Chinese restaurant style lemon chicken.It is citrus flavored,sweet, tart and crispy chicken .The chicken is first cut into small pieces, dipped in batter and deep fried. The sauce is made separately and drizzled over the chicken.This is perfect with jasmine rice.




Ingredients
1)Chicken boneless- 1 1/2 lb
Soya sauce- 3 tsp
Salt a pinch

2)For the batter
Egg- 2
Corn starch-2 tbs

3)For the sauce
Water - 3/4 cup
( or you can use chicken broth)
Sugar- 3-4 tsp
Salt- 1/2 tsp
Lemon juice- 1 lemon
Lemon zest- 1 tsp
Corn starch- 1 tsp
Yellow color- one drop( optional)

Sesame seeds roasted - 1 tsp
Chopped spring onions - a few

Clean and cut chicken  into small pieces and marinate with soya sauce and pinch of salt and keep aside for ten minutes.
Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes till it is crispy and golden brown. Drain into paper towels and keep aside.
Mix all ingredients listed under three into a sauce pan and put it in medium flame, stir and allow it to simmer and thicken. Place the chicken in a serving dish and drizzle the sauce all over the chicken. Sprinkle roasted sesame seeds and chopped spring onions. Serve with jasmine rice.

Try this..
Hope you will all enjoy..
Related Posts Plugin for WordPress, Blogger...