Kitchen Corner-Try It

Mushroom Rolls This is a baked mushroom rolls and can be served as a snack or as an appetizer. The crust is the same a samosa dough but you can replace it with bread dough or puff pastry dough. The filling is a delicious and spicy mushroom masala with an extra crunch from toasted pine nuts. Ingredients For the dough All purpose flour/maida- 1 1/2 cup Oil- 2 1/2 tsp salt to taste For the filling Button mushrooms chopped- 2  cup Onion- 1 small Ginger garlic paste- 1tsp Green chilly- 2 (finely chopped) Pepper powder- 1/2 tsp Garam masala- 1/2 tsp Chopped parsley- a hand full Grated cheese - 1/3 cup( optional) Toasted pine-nuts-  3 tbs   To make the dough In a bowl mix flour and salt together. Add  oil and mix and rub the flour with your fingers till it gets mixed uniformly with the flour and looks like a crumbly mixture. Sprinkle water and knead the dough( use between half to 3/4 cup). Make it little stiff dough and allow this to rest for one hour and keep covered

Fish Kurma Today's recipe is fish Kurma.It is a mild and aromatic fish curry. It is not the traditional Korma where meat or vegetables are cooked in a rich yogurt and cream sauce.The base of this sauce is coconut and to add a rich creamy texture, I added a little of cashew nut and khus-khus/poppy seeds paste.  It taste very close to the Kerala fish molee and can be served with bread,appam or rice. Ingredients To marinate Fish cut into cubes- 1 lb (Here I have used King fish) Green chilly  paste- 1 tsp Ginger garlic paste- 1 tsp Turmeric powder- 1/3 tsp Lemon juice- 1/2 lemon Salt to taste For the gravy Onion - 2 medium Ginger- 1 inch thick Garlic- 4-5 pods Green chilly- 3 Coriander powder- 1 1/2 tsp Coconut - 3/4 cup Khus khus/poppy seeds- 3 tsp Cashew nuts-6-8 Pepper powder- 3/4 tsp Fennel seeds- 1 tsp Whole garam masala- cinnamon stick 1 inch, cardomon-2,cloves-4,star anise-1 Curry leaves - a few Coriander leaves to garnish Cut fish

Mixed Vegetable Upma Are you looking for simple and easy to make Indian breakfast? Then this south Indian breakfast is perfect. Upma is simple yet so filling, flavorful and heartwarming. I grew up eating this and for me, it is absolute comfort homey food. The recipe I am sharing today is a mixed vegetable upma. It is made with semolina/ rava. It is made in every south Indian home, restaurants and tiffin centers in South India. Upma has a soft melt in mouth texture and has a balanced taste of salty and sweet with a kick of heat from green chilly. The beautiful aroma of melted ghee makes this dish irresistibly appetizing. Upma can be made simply with tempering and toasted nuts. Today's recipe is mixed vegetable upma. It is full of vegetables and tastes good when served warm. What you add to it is totally up to you. Peas, carrots, cauliflower, green beans seem to go well with upma. I sometimes add a very little amount of chopped pineapple, sweet plantains or dry raisin

Kalan is a versatile vegetarian dish and is truly the pride of Kerala. It is one of the most important dish in the sadhya menu and if you are a sadhya lover,you can never say no to this dish. It is made with common ingredients-vegetables,yogurt and coconut, but it has a unique taste and flavor and can be kept in room temperature for at least two weeks. It is a delicate cooking technique and the vegetables are slowly simmered and cooked in yogurt and the gravy is thick. Kalan is a specialty in Central Kerala. It is also popular in South Kerala where it is a thinner gravy and is served over rice. I have already posted a  Kurukku kalan which is a more thicker version with chembu/taro. Traditionally the vegetables used in sadhya is plantains and yam/chena. Ingredients Plantain Raw- 1 medium Yam/chena cut in cubes- 1 cup Pepper powder- 1 tsp Chilly powder-1/2 tsp Turmeric powder- 1/3 tsp Ghee-  2tsp Curry leaves- a few Salt to taste Yogurt- 1/2 liter To make a paste

Crispy Fried Chicken Wings This is one of my favorites..good crispy fried chicken which is a little spicy too. Mostly I make curry, roast or bake chicken but once in a while it is fun to change it a bit.There is little garam masala and chilly powder to spice it up a bit and make it extra flavorful.This recipe is for all those fried chicken lovers out there :) Ingredients Chicken wings- 1 lb To marinate Ginger garlic paste-1 tsp Chilly powder/paprika- 1/2 tsp Pepper powder- 1/2 tsp Chicken masala/Garam masala-1/2 salt to taste Corn starch- 2 tbs Egg-2 Milk- 1 tbs All purpose flour- 1 1/2 cup Garlic salt- 1 tsp Onion powder- 2 tsp Paprika- 1 tsp Oil- 1 1/3 cup (I used canola,you can also substitute with peanut oil) Cut wings in  between the joint into two. Cut the tips off the wings at the last joint. Wash and pat dry using paper towel and keep the chicken ready. Note: If you have time you can add buttermilk with the chicken and keep in fridge over

Lamingtons Lamingtons are delicious cakes and has  its own beauty.Square pieces of sponge cake dipped in chocolate and coated with coconut is something that is irresistible. It is a simple cake.You can use any type of cake,white, sponge cake or pound cake,but just make sure that the cake has a firm texture and does not crumble when rolled  in chocolate frosting. In Australia there are flat baking pan called lamington pans,but I used the regular 8" square pan.Try this home made delicacy,you will love it.. Recipe adapted from here Ingredients For the cake All purpose flour- 1 1/2 cups Baking powder- 1 1/2 tsp salt- 1/4 tsp Egg -2 Butter - 1/2 stick Sugar-3/4 cup Milk- 1/2 cup Vanilla essence- 2 tsp Chocolate frosting Icing sugar- 2 cup Unsweetened cocoa- 3 tbs butter 2 tsp Milk- 1/3 cup Coating Desiccated coconut (unsweetened)- 1 1/2 cup Baking the cake Prepare pan and set aside.Use a 8" square pan. Grease and dust with flour. Pre-heat oven to 350