Skip to main content

Posts

Showing posts from December, 2014

Baked Spicy Mexican Chicken

Baked Spicy Mexican Chicken
Today's recipe is a Mexican take to baked chicken.The spice rub is spicy and flavorful. Got this spice mix from food network and it sounded interesting. Try this extremely appetizing chicken dish, you will surely love it.

Ingredients
Chicken - 1 1/2 lb
Garlic - 3-4
Coriander powder- 1/3 tsp
Cinnamon- 1 small piece
Clove-2
Onion powder- 1/2 tsp
Smoked paprika powder- 1/2 tsp
Ancho Chile pepper- 1/2 tsp
Cumin powder- 1/2 tsp
Whole black pepper- 1/3 tsp
Oregano- 1/3 tsp
salt to taste
Butter - 2 tsp
(or olive oil)


Wash chicken and pat dry. You can leave skin on or remove it.
Put all ingredients except butter in a food processor and pulse a few times to get a course mixture. Rub the spice mix over the chicken, cover and leave it to marinate over night in the refrigerator.
Pre heat oven to 350 degree F. Place the chicken on a roasting pan. Melt butter and brush on top of the marinated chicken or drizzle olive oil. Bake for 30 minutes and then change to b…

Mushroom Fry

Mushroom Fry
Mushroom fry is spicy pan roasted mushrooms.It goes well with steamed rice or fried rice. I used button mushroom for this recipe, you can also use oyster mushrooms which has a meaty texture.  Give this recipe a try,you will surely love it.
Ingredients
Mushrooms- 8 oz/ 15-18 medium sized
Onion - half thinly sliced
Curry leaves a few
Thinly sliced ginger- 1/2 tsp
Cashew nuts- 6-8
Turmeric powder- 1/3 tsp
Kashmir Chilly powder- 1/2 tsp
Pepper powder- 1/3 tsp
Garam masala- 1/3 tsp
Salt to taste
lemon juice- 1/2 tsp


 Clean mushrooms and pat dry with paper towels. Cut each into quarters and mix chilly powder, pepper powder and salt. Heat oil in a pan and fry cashew nuts till golden brown, drain and keep aside. Into the same oil, add thinly sliced onions, curry leaves and ginger. Saute till onion turns translucent. Add the mushrooms and saute in medium high heat for two minutes. Add garam masala,reduce heat and continue to stir fry for one or two minutes or till it is complete…

Undaputtu

Undaputtu
Undaputtu is steamed rice dumplings with a spicy filling. In this recipe the filing used is a spicy prawns filling. This is a snack from Malabar and is easy and very appetizing. Try this,you will surely love it.
Ingredients
Rice flour- 2 cup
Hot water-1 1/4 to  1 1/2 cup
Salt -to taste
Sugar-  1 tsp
Coconut oil- 2 tbs
Crushed fennel seeds- a pinch
Coconut for garnish- 1/4 cup

For the filling
Prawns- small size-100 grams
Onion- 1 medium finely chopped
Ginger garlic paste- 1 tsp
Turmeric powder- 1/4 tsp
Chilly powder- 1/2 tsp
Pepper powder- 1/4 tsp
Garam masala- 1/4 tsp
Fennel powder- 1/4 tsp
Chopped coriander leaves- 2 tsp
salt to taste and coconut oil


 To make the filling: Heat oil in a pan and saute onion till translucent. Next add ginger garlic paste and saute till raw flavors disappears. Add spice powders and fry for a minute. Add the cleaned prawns,mix and then cover cook for three minutes. Stir fry till the masala gets completely dried up. Sprinkle coriander leaves and…

Padavalanga Parippu Curry

Padavalanga Parippu/ Snake Gourd Mung Dal Curry
 Padavalanga/ snake gourd curry is a coconut and lentil curry which is perfect with rice.Snake gourd is soft fleshed and can be easily cooked.Tender raw snake gourd has an unpleasant smell, but it disappears when cooked. In Kerala it is common vegetable and is used in recipes like aviyal, sambar etc. I usually make thoran with parippu and padavalanga and the combo is yummy. This curry can be served over rice and is quick and easy to make.

Ingredients
Padavalanga- 1 medium sized
( 2 1/2 cup of cubed padavalanga)
Onion- 1 medium
Green chilly-2
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
salt to taste
Moong dal/ cheruparippu- 3/4 cup

To make a paste
Coconut grated 3/4 cup
Cumin- 1/2 tsp
Fennel-a pinch
Green chilly- 1


To temper
Mustard seeds 1/2 tsp
Shallot- 2 diced
Dry Red chilly- 2-3
Coconut oil - 2 tsp
Curry leaves

Dry roast the moong dal/ cheruparippu till it gets a nice aroma but it should not be browned up. Allow to cools down. …

Chakka Ada

Chakka Ada Chakka (Jack fruit) is a seasonal fruit, very popular in Kerala and there are a variety of dishes both sweet and savory made with jack fruit. Chakka ada is steamed rice parcels with sweet coconut filling. It is very similar to the ela ada. The star ingredient in this recipe is chakka varatti/jack fruit preserve made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency, it can be stored and used for months. This is mixed with rice flour and spread on banana leaves and steamed. It is aromatic and healthy snack/ breakfast. Try this, you will surely love it. 


Ingredients
Rice Flour- 2 1/4 cups
Chakka varattiyathu/jack fruit jam- 1 cup
(For the recipe check here )
Water- 2 cups
salt a pinch
Grated coconut- 1/2 cup
Ghee- 1 tsp
Sugar- 2 tbs
Coconut oil- 2 tsp
banana leafs- cut into small pieces


Boil half cup of water. and pour over one cup of chakka varattiyathu and allow it to sit for 15 minutes, mix and dissolve it into a past…

Poori Masala

Poori Masala
Poori masala is a basic South Indian breakfast recipe. You can have pooris with any vegetable kurma or gravy but poori and potato masala is a delicious combo. I always make chapatis and parathas, but not much of pooris.But recently I am making them often, as my kid started taking a liking to fried fluffy pooris. Fluffy, crispy and less oily  pooris with potato masala is delicious and satisfying breakfast/snack.
Ingredients
For the poori
Wheat flour/atta- 1 1/3 cup
Semolina- 2 tsp
oil- 1 1/2 tsp
Salt to taste
Sugar- 1/2 tsp
oil for frying- 2 cups

For the masala
Potato - 3 small
Carrot cubed- 1/3 cup
onion sliced- 1 medium
Ginger chopped- 1 tbs
Green chilly- 2-3
Turmeric powder- 1/3 tsp
Hing- a pinch
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Chopped cashew nuts- 1 tsp
Curry leaves- a few
salt to taste


 To make the poori- mix flour, sugar, salt, oil and semolina. Mix water little by little and  knead into a smooth and stiff dough. It should be little more stiff than chapathi do…

Meen Vevichathu (Kottayam Fish Curry)

Meen Vevichathu (Kottayam Fish Curry)
Today's recipe is Kerala;s spicy and sour red curry. Different regions of Kerala have their own version of fish curry and meen vevichathu is a popular recipe in central Kerala. The main ingredients in this fish curry is chilly paste and kudampuli/gambooge. This curry does not have coconut milk which is a main ingredient in Kerala fish curry. So it can be kept in room temperature for up to two days. It tastes best with rice/tapioca.  Try this,you will surely love it.

Ingredients
Fish- 1 1/2 lb
( I used golden pomfret)
Pearl onions sliced - 1/2 cup
Onion cubed- 1 small
Ginger thinly sliced- 2 tbs
Garlic crushed- 4-5 pods
Turmeric powder- 1/3 tsp
Kashmiri chilli powder-3- 3 1/2 tsp
( adjust according to spice tolerance)
Coriander powder- 1/2 tsp
Hing- a pinch (optional)
Fenugreek powder- 1/2 tsp
Kudampuli- 3 piece
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil and salt to taste



 Clean fish and cut into piec…

Banoffee Pie

Banoffee Pie
Banoffee is an irresistible English dessert with bananas and toffee.This dessert is a combination of bananas,boiled condensed milk and cream.I made graham cracker pie crust and if you have store brought dulce de leche this dessert can be put together an elegant looking dessert  in minutes. You can also make toffee from boiled condensed milk. Try this quick and easy dessert,you will surely love it.

Ingredients 
To make the pie crust
Graham Cracker powdered- 1 1/2 cup
Butter- 1 stick
( For the regular pie crust check recipe here)

For the filling
Bananas-3
Dulce de leache-1 tin
Heavy cream- 1 1/2 cup
Confectionery sugar- 1/3 cup
Vanilla essence- 1 tsp
Chocolate shavings




In a food processor pulse powdered  graham crackers  and melted butter. Pulse a few times till it becomes a course mixture that resembles wet sand. In this way you can moisten the biscuit powder and it will easily stick to the pie dish.
Put this mixture on a greased pie dish ( 8 inch pan) and using your hand o…

Meat Samosas

Meat Samosas
Samosas are deep fried tea time snack. It has a crispy tender crust made with pastry dough and a  spicy filling inside. The stuffing I have used here is a spicy meat filling. Earlier I tried samosas with potato filling,you can check the recipe here. Meat samosas is very popular all over India and is prepared in different ways. This is inspired from the Malabar meat samosas. You can use chicken, mutton or beef for the filing.
Ingredients
For the dough
All purpose flour/maida- 1 1/2 cup
Ghee/oil- 2 1/2 tsp
( use ghee for better results)
salt to taste
Sugar- 1/2 tsp

For the filling  
Beef- 250 grams
(or chicken/mutton)
Onion- 1 medium
Ginger garlic paste- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
(Add according to spice tolerance)
Pepper powder- 1/2 tsp
Coriander powder- 1/3 tsp
Coriander leaves chopped - 2 tbs
Garam masala- 3/4 tsp
lemon juice- 1/2 lemon
Salt to taste
oil for frying



To make the dough
In a bowl mix flour,  sugar and salt. Add ghee or oil a…
Related Posts Plugin for WordPress, Blogger...