Friday, October 28, 2011

Basil Chicken


Basil Chicken

This recipe is inspired by the classic Thai  basil chicken which is usually made with ground chicken.It is paired with steamed jasmine rice and is delicious and aromatic.All that beautiful  aroma comes from the basil leaves. So be generous and you will notices that the flavors get well combined with the fish sauce.It is a perfect blend of spicy,savory and sweet.



Ingredients
Boneless chicken- 1 lb
Basil leaves- a handful
Garlic cloves- 4
Ginger- 1 inch thick
shallots- 7-8 finely chopped
Soya sauce- 1 1/2 tsp
Fish Sauce- 1 tsp
Pepper powder- 1/2 tsp
Ground chilly- 1 tsp
Sugar- 1 tsp


Cut chicken into small pieces or strips. Heat oil in a heavy pan and add garlic and ginger and saute for a minute. Add shallots and saute till they change color. Now add chicken and pepper powder and stir fry in high till the chicken changes color and gets cooked.Add the sauces, sugar and the chilly paste and continue to fry till it gets well coated. Finally add basil and saute for another minute till the leaves welt . Serve with jasmine rice.

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

Tuesday, October 25, 2011

Varutharacha Vendakka Sambar


Varutharacha Vendakka Sambar

Sambar is an absolute comfort food and is most common and preferred dish in South India for breakfast or with steamed rice .Sambar is a versatile dish and every house has their own versions of sambar. This one is an okra/vendekka sambar with a coastal touch to it.Varthacha sambar has the extra flavor and taste of roasted coconut and ground spices.

Ingredients
Sambar dal- 1/2 cup
Vendakka/okra chopped- 2 cup
Shallots- 10-12
Potato- 1 medium
Yam cubes-5-6 medium
Tomato- 2 small
(you can add any vegetables of your choice)
Turmeric powder- 1/3 tsp
Asefotedia-1/3 tsp
Tamarind- lemon size ball
salt to taste

To roast and grind
Dry red chilly- 5-6
Coriander seeds- 1 1/2 tsp
Fenugreek seeds- a few
Urad dal- 1 tsp
Fennel seeds- a pinch
Shredded coconut- 1/2 cup

Mustard seeds- 1/2 tsp
Curry leaves- a few
Asafoetida- 1/3 tsp
Dry red chilly-2

Soak sambar dal for half an hour.Cook with one and half cup of water in a pressure cooker ( 4-5 whistles) and mash it well and keep aside.
Dry roast all the ingredients listed under 'to roast and grind' till it changes color to light brown. Make this into a fine paste.
Heat a pan and add two tsp of oil. Saute okra till the sliminess disappears and the okra is almost cooked and keep this aside.
Add all the rest of the vegetables into the cooked dal . Add turmeric powder and salt and 1/2 cup of water and cook( add water according to the desired consistency). When the vegetables are cooked add the ground paste and tamarind pulp mix well. Simmer this in medium flame for about two minute . Now add the okra and simmer for one more minute.
Heat and pan and add mustard seeds. When the splutter add curry leaves and dry red chilly and fry. Finally add hing/asafoetida and pour this over the sambar. It goes well with dosa or steamed rice

Try this..
Hope you will all enjoy..

Friday, October 21, 2011

Pumpkin/Mathanga Pulinkari


Pumpkin/Mathanga Pulinkari
 
 Pulinkari is a coconut and tamarind based curry and is an authentic Kerala dish. Different kinds of vegetables are added into this tangy coconut sauce and it depends on what sort of vegetable is available at home.It can be okra,pumpkin, ash ground or any locally grown vegetable. Here I have used pumpkin.This curry goes well with rice and is simple and tasty.

Ingredients
Pumpkin - 1 1/2 cup ( cut into cubes)
Coconut shredded- 1 cup
Dry red chilly- 5-6
Turmeric- 1/3 tsp
Jeera/Cumin- 1/2 tsp
Fenugreek seeds/Uluva- 1/3 tsp
Raw rice - one tsp
Coriander seeds- 2tsp
Tamarind- small lemon ball size
Jaggery- 1 tsp

Mustard seeds- 1/2 tsp
Urad Dal- 1/2 tsp(optional)
Shallot-2
Dry red chilly-2
Curry leaves- a few
 


Cut pumpkin into small cubes. Squeeze tamarind adding a little water into a thick pulp. Cook pumpkin along with the tamarind pulp,turmeric powder and salt.Once cooked add jaggery.
Dry roast red chilly, coriander seeds, cumin seeds,fenugreek seeds and raw rice till there is a nice aroma. Add coconut and roast for about two minutes till it slightly changes color. Allow it to cool and grind it into a fine paste adding little water. Mix this paste into the cooked pumpkin . Adjust the consistency by adding little water. Allow this to simmer for about two to three minute in low flame.
In a separate pan heat three tsp of oil and add mustard seeds and urad dal. When they splutter add sliced shallot, red chilly and curry leaves and fry. Add this to the curry and mix. Serve with rice.

Try this..
Hope you will all enjoy..

Tuesday, October 18, 2011

Fish Coconut Fry

Fish Coconut Fry

This is a simple and easy fish fry recipe which you can do with any fish fillet.If you are tried of the usual fish fry try adding in fried onions and roasted coconut. It adds a unique flavor and taste which is pleasing to the palette. You can try different versions like adding coconut paste to the marinade and fry/bake the fish. Pairs with plain rice or fried rice.

Ingredients

Fish fillet- 3
( I used tilapia fillet)

1) To marinate the fish
Turmeric powder- 1/3 tsp
Pepper powder- 1/3 tsp
Chilly powder- 1 tsp
Ginger garlic paste- 1 1/2 tsp
Lemon juice- 1 tsp
Salt to taste
Coconut oil for frying

Onion sliced- 1 medium
Green chilly -1 
sliced ginger- 1 tsp
Coconut shredded- 3 tsp
Fennel powder- 1/2 tsp
Coriander leaves- a little

Clean and cut fish into small pieces. Mix all ingredients listed under to marinate the fish into a paste and apply over the fish pieces and set aside for ten minutes. Fry the fish till it is done and drain the excess oil and keep aside. In the pan add two tsps of oil(use the same oil used to fry fish drain off the excess oil) add onions, sliced ginger and green chilly and saute till changes color. Add coconut and continue to fry till onions and coconut turns golden brown. Add fennel powder, a pinch of chilly powder and coriander leaves. Add the fried fish and gently toss till all the fish is coated with the masala. Serve with rice.

Try this..
Hope you will all enjoy

Friday, October 14, 2011

Muringakka Manga Curry/ Drumstick Mango Curry


Muringakka Mango Curry/ Drumstick Mango Curry

Today's recipe is a simple and quick side dish for rice. This is a coconut based tangy curry with the combined flavors of drumsticks and mangoes. My mother makes this curry whenever drumsticks and mangoes are in season.This is a common curry base with local flavors and you can choose between a variety of ingredients and combinations to make it unique.You can add those available like mangoes, jack fruit seeds/chakka kuru, tomatoes, plantain, drumsticks and also make it non- vegetarian by adding prawns fresh or dried (unakka chemmeen).

Ingredients
Drumsticks-3
Green Mango- 1
Shallots- 5-6
Ginger- 1 inch thick
Garlic-2 pods
Cumin seeds- 1/3 tsp
Green chilly- 4
Coconut-1 cup
Turmeric powder- 1/3 tsp
Chilly powder- 1/2 tsp

Mustard seeds- 1/2 tsp
Dry red chilly -2
Curry leaves- 1 spring

Gently peel or scrape off the green part and cut drumstick into three inch pieces. Peel off skin and cut mangoes into cubes. Add one cup of water , green chilly, turmeric powder, chilly powder and salt and cook the drumstick and mangoes till it is done. Make a paste of coconut, shallots, ginger and garlic. Add this to the cooked vegetables and mix in. Adjust consistency by adding a little water. Allow this to simmer in low flame for about two minute. Do not allow this to boil. In a separate pan heat oil and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry. Pour this over the curry and mix. Serve with rice.

Try this..
Hope you will all enjoy

Tuesday, October 11, 2011

Beef Varattiyathu


Beef Varattiyathu

Here is a simple and delicious recipe with beef. This is a spicy beef preparation which is neither a curry nor a fry...its somewhere in between.Beef is pressure cooked and then the gravy is thickened  till it becomes dry and gets well coated with the meat.It is perfect side dish for rice and parottas.

Ingredients

Beef - 3/4 Kg
Chopped Onions-2
Ginger garlic paste- 2 tsp
Chilly powder-1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder 1 tsp
Pepper powder- 1 1/3 tsp
Fennel powder- 1 tsp
Cloves -3-4

Shallots- 1 cup
Coconut slices- 1/2 cup
Curry leaves- a few
Coconut oil- 3 tsp


Clean and wash beef into small pieces. Marinate with ginger garlic paste and all the spice powders( turmeric powder,chilly,coriander and pepper and fennel) and salt keep aside for half an hour. Pressure cook this with chopped onions and half cup of water. Put heat in high and after one whistle reduce to low flame and cook for two more whistles. Remove lid and continue cooking till all the gravy thickens.
Heat oil in a pan and add curry leaves and coconut slices and saute till coconut pieces become golden brown. Add in the shallots and saute till it changes color. Now add in the cooked meat and allow to get roasted. Serve with chapatis,rice or parottas.

Try this..
Hope you will all enjoy..

Friday, October 7, 2011

Chembu/Arbi Fry


Chembu/Arbi Fry

 Here is a delicious fry with arbi/chembu/colocasia and is a great side dish with rice.It is very common in Kerala and is  grown in plenty in the backyard garden in almost every  home. There are a variety of dishes using chembu. But I like it best in sambar or simply boiled chembu with chamanthy. This fry is simple and spicy and is crispy in the outside and is now a family favorite.

 Ingredients
Chembu/colocasia- 1/2 pound
chopped ginger- 1 tsp
Cumin- a pinch
Chilly powder- 1/2 tsp
Pepper powder- 1/3 tsp
Turmeric powder-1/3 tsp
Coriander powder- 3/4 tsp
Garam masala- 1/3 tsp
Chat masala- 1/3 tsp(optional)
salt to taste
oil for frying


Wash and clean arbi and add to boiling water and cook till soft. Arbi should be completely immersed in water. Allow to cool down and peel off the skin and slice into thin pieces.
Heat 3 tsp of oil in a frying pan and add cumin and sliced ginger. Fry till there is a nice aroma . Add turmeric powder and stir till the raw flavor disappears . Layer the arbi and allow it to brown up on one side and turn it over and fry the other side. Add all the spice powders and salt and saute it till it gets coated evenly. Close lid and cook for two minute so that the masalas gets cooked. Take off the lid and fry on both sides for one more minute. Serve with rice and rasam

Try this..
Hope you will all enjoy..


Wednesday, October 5, 2011

Caramel Pecan Cake


Caramel Pecan Cake

Caramel pecan cake is a delightful cake with the irresistible flavor of caramel and roasted pecans .Dark ember colored caramel is something that I have never been able to resist  in desserts or in baked goodies.This recipe takes a little time, preparing the caramel and roasting and chopping the pecans,but it is really worth the effort.


Ingredients
For the caramel syrup
Sugar - 1 cup
water - 1/4 cup
Butter- 1/4 cup

For the caramel  sauce
Caramel syrup
Heavy cream- 1/3 cup
Vanilla essence- 1/2 tsp

For the cake
Flour-2 cup
Sugar- 1/2 cup
Caramel syrup- 1/3 cup
Baking powder- 1 1/3 tsp
Salt- 1/3 tsp
milk- 1/2 cup
Eggs -3
Vanilla essence- 1 1/2 tsp
Butter- 1/2 stick
Chopped pecans 1/2 cup

Layer pecans evenly on a cookie pan and place in the oven at 350 degree F for about 6-8 minutes till there is nice flavor. When cooled chop this and keep aside

To make caramel: In a pan add sugar and water. Leave it in medium flame to melt and brown up. Do not stir and allow it to melt and change color. take off from the flame and add butter and stir and put it back in medium flame undisturbed till it attains a dark ember color. Switch off the flame and allow to cool. Remove half of the syrup and keep aside. Reheat the rest of the syrup and add 1/4 cup of heavy cream ( take it off from the flame before adding heavy cream as the mixture will be bubbly). Stir till it attains a creamy sauce texture. Add vanilla essence and allow to cool till it attains room temperature.

To make the cakes shift flour, baking powder and salt and keep aside. Preheat oven to 350 degree F.Prepare cake tin by buttering and lining with parchment paper.

Using a hand mixer beat room temperature butter and sugar till it is creamy. Add eggs one at a time and beat the mixture till light and fluffy. Fold in little by little flour and stir in caramel sauce, vanilla essence and milk till the mixture is smooth and even. Mix chopped pecan with two tsp of flour and fold into the batter. Pour into prepared cake tin. Even it using the spatula and bake for 40 minutes or till the tooth pick inserted in the center comes out clean. Cool the cake completely.Spread a layer of caramel sauce decorate the cake as desired.

Try this..
Hope you will all enjoy..

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