Kitchen Corner-Try It

Mambazha Kalan Kalan is an important dish in the Kerala sadhya menu. It is a flavorful yogurt and coconut based curry.I have already posted the traditional sadhya style kalan. This one is flavorful sweet and sour version with ripe mangoes or mambazham. Kurukku Kalan/katti kalan with vegetables is a specialty in Central Kerala. It has a thick consistency and is served as side dish. It is also popular in South Kerala where it is a thinner gravy and is served over rice. Ingredients Ripe Mangoes -2 Pepper powder- 1 tsp Turmeric powder- 1/3 tsp Ghee- 1/2 tsp Salt to taste Yogurt- 1/2 liter Fenugreek powder- 1/3 tsp To make a paste Coconut- 1  1/2 cup Cumin- 1/2 tsp Green chilly- 3 Curry leaves-2-3 For the tempering Mustard seeds 1/2 tsp Fenugreek seeds- 1/3 tsp Dry red chilly- 2 Curry leaves  a few Oil- 2 tsp   Cut mangoes into small pieces.Mix pepper powder with little water and strain it with a thin cloth. In a pot add this water along with mango

Bread Bonda/ Fried Bread  Balls with Potato Filling Bread bonda is a crispy, light bite to indulge with a cup of tea. This delicious tea-time snack has a delightfully crispy bread crust and a potato filling. You can use up the leftover bread slices, and the filling is spiced mashed potatoes. The filling is placed in the center, shaped into a ball, and coated with bread crumbs for extra crunch. The balls are deep-fried till they attain a crispy golden exterior. Bread bonda has the same delicious filling as potato bonda . But instead of a batter for coating, we are using bread. Bread Bondas is a simple and delicious snack. It is heartwarming and will make you nostalgic. It was a favorite in our college canteen menu and served with chutney, ketchup, and hot tea. When I was in school and college, mom meticulously packed lunches for us, and silly me was jealous of my friends who eat canteen food. I was the lucky, oblivious person because mom packed delicious lunches. I was curious just

Semiya/Vermicelli Upma Semiya/Vermicelli upma is a quick and filling breakfast. There are sweet and savory recipes with vermicelli. Upma is a popular south Indian breakfast. Add vegetables of your choice to make this light and healthy. Ingredients Semiya/Vermicelli- 1 cup Onion medium- 1 Ginger chopped- 1 tsp Green Chilly-2 Mixed vegetables chopped- 3/4 cup (carrots, green beans ) Chopped dates- 2tbs Cashew nuts- 5-6 Water- 2 1/3 cup Salt to taste Sugar-1/2 tsp Mustard seeds- 1/3 tsp Urad dal- 1 tsp Ghee- 1 tsp Hing- a pinch Curry leaves- a few Heat one tsp ghee in a pan and roast semiya/vermicelli in medium flame for about 3-4 minutes or till it slightly changes to golden. Keep this aside. In the same pan heat oil and add mustard seeds and when it splutter add urad dal and cashew nuts. Fry till nuts change color. Saute chopped dates, curry leaves and hing. Next goes in chopped onion,green chilly and ginger. Fry till it becomes golden brown.

Paneer Pakora Pakoras/pakodas are yummy tea time snack and also served as appetizers. They are batter dipped and deep fried. You can make pakoras with sliced vegetables or meat. This one is made with paneer. Ingredients Paneer cut into thin slices- 12-14 pieces Gram flour- 3/4 cup Rice flour- 2 tbs Chilly powder- 3/4 tsp Turmeric powder-1/3 tsp Coriander powder- 1/2 tsp Amchur powder- 1/3 Cumin powder-a pinch Ginger garlic paste- 1/2 tsp Chopped coriander leaves- 2 tsp Salt to taste Oil for frying Cut paneer into small thin slices. Make a batter with rest of the ingredients except oil. Batter should be a medium thick consistency. Dip each piece of paneer into the prepared batter, coat evenly and drop into hot oil and fry this on both sides. Fry each side for two minutes on medium flame. When it is slightly brown and crispy remove from oil and place  fried pakoras on a paper towel so that the excess grease is removed. Serve this with dates and tamarind ch

Chocolate Heart of Darkness Cakes This is baking partners second challenge recipe for April 2015. It is mini warm molten chocolate cake with a gooey chocolate center. These are highly addictive and can be served warm just like itself or with ice cream. The chocolaty center is attained from frozen truffles with melts as they bake in the oven. Thanks Swathi for giving me the opportunity to suggest recipes for this month's challenge. These cakes was in my to do wish list. I am so happy that I finally got and opportunity to try them. Recipe source:Death By Chocolate Cakes  By  Marcel Desaulniers To make Chocolate truffle 8 ounce semisweet baking chocolate heavy cream- 3/4 cup For the cake Butter- 5 ounce cut into pieces+ 2 tsp melted All propose flour- 2/3 cup Unsweetened cocoa- 1/2 cup Semi sweet baking chocolate- 8 ounce Egg-3 large Egg yolk- 2 granulated sugar- 1/2 vanilla extract- 1 tsp To make the truffles Place 8 ounce semi sweet chocola

Chocolate Pecan Cookies Baking partners challenge this month was to attempt one gluten free recipe.For me it was intimidating as I have never tried flour less baking. Swathi recommended Dominique Ansel's chocolate pecan cookies. These cookies are utterly addictive, chocolaty goodness. They are light and crispy in the outside with a soft gooey center.This recipe is a keeper and currently my kids favorite chocolate cookies. The original recipe has cornstarch,but they turned out a little flat. Then I tried using almond flour/meal and it came out well.Thanks Swathi for the recipe. Recipe Source:  The Secret Recipes by Dominique Ansel Ingredients Dark Chocolate Chips- 2 cups (12 ounce) Unsalted butter- 3 tbs+ 1/2 tsp Granulated Sugar- 1 cup+ 2 tbs Almond Flour- 1/3 cup (or 1/4 cup corn starch) Baking powder- 3/4 tsp Salt- 1/2 tsp Egg- 3 Coarsely chopped Pecans- 1/2 cup Day one making the dough Melt chocolate chips in a double boiler. Fill the pot with ab

Vishu Kanji Happy Vishu to all my friends and readers! Today I am sharing a Vishu special recipe popular in central Kerala.  It is a sweet rice and bean porridge/ dessert served as breakfast on Vishu /Kerala New Year. This recipe is shared by my mother-in law. Thanks ammachi for this recipe.It is a yummy porridge and definitely worth a try. Ingredients Rose matta rice- 1 cup Vanpayar/ red cow peas- 1/2 cup Jaggery- 1/2 cup (powdered) Coconut milk thin- 2 cup Coconut milk thick- 1 cup Ghee- 1 tbs Sliced coconut- 2 tbs cashew nuts a few Sesame seeds- 1 tsp Cook vanpayar till soft and keep aside. Add half cup of water into jaggery and make a syrup. Strain impurities and keep aside. In a heavy bottom pan add washed rice and thin coconut milk and a pinch of salt. Cook till the rice is almost cooked and add in the cooked vanpayar.  Simmer for four to five minutes. Add the jaggery syrup and allow it to reduce and thicken. Pour the thick coconut milk and after a mi

Chena Varuthathu/Yam Fry Yam fry/chips is deep fried crispy and yummy snack. It is quick and easy and can also be served as a side dish with rice like crispy potato fry.In some regions of Kerala it is served along with banana chips for sadhya. Give this spicy fry/chips a try,you will surely love it. Ingredients Yam thinly sliced- 2 cup Turmeric powder- 1/3 tsp Salt to taste Curry leaves - a few Dry red chilly- 3-4 coconut oil- 1/2 cup Cut yam into thin slices. Mix it with turmeric powder, salt and a few drops of coconut oil. Keep aside for 10 minutes. Heat oil in a pan and add curry leaves and the yam. Fry in medium heat for 3-4 minutes till it is crispy. Drain into paper towels. Serve with ric. Try this Hope you will all enjoy!

Kumbalanga Moru Curry Moru Curry is spiced  butter milk curry and is most common curry for lunch in Kerala. It is usually made simple,but you can also add vegetables like ash gourd/winter melon or cucumber/vellarikka. Ingredients Ash Gourd- 2 cup cubed Yogurt- 2 cup Coconut- 2 tbs Cumin- 1/2 tsp Ginger- 1/2 inch thick piece Green chilly slit-3 Garlic- 2 clove Mustard seeds- 1/2 tsp Pearl onion-2 Curry leaves a few Dry red chilly-2 salt to taste and coconut oil Cut ash gourd/kumbalanga into cubes. In a pot add the kumbalanga pieces,two green chilly slit, salt and turmeric powder. Add 1/2 cup of water and cook till the vegetable is soft. Make a fine paste of coconut ginger and cumin. Add one green chilly, pearl onion, and garlic and crush them. If in the mixer,blend for 5-6 seconds. Into this paste add the yogurt and mix well. Pour this into the cooked vegetable and return to the stove. Simmer in medium heat for one to two minutes or till it is warm ( do not b

Yeung Chau Fried Rice Yeung Chau Fried rice is popular menu in Chinese restaurants. Yeung Chau is a province in China known for its superior fried rice dishes.  It is colorful and flavorful with with tender crispy vegetables, prawns and meat. Barbequed pork is one of the key ingredient n this fried rice. I used grilled salmon fish instead. So this is a seafood Yeung chau fried rice. Oyster sauce, curry powder or Chinese five spice  is used instead of soya sauce. Give this recipe a try, you will surely love it. Recipe source: Leeann Chin and Katie Chin, Everyday Chinese Cooking . Ingredients White rice/ basmathi rice- cooked- 2 cup Egg-1 Chopped onion- 1/2 cup Garlic- 2 cloves Vegetable oil- 2 tbs Peas- 1/2 cup Carrots- 1/2 cup chopped Green beans chopped- 1/3 cup Grilled Prawns- 3/4 cup Grilled salmon- 3/4 cup shredded (or barbecued pork or chicken)  Oyster sauce- 1 tbs Pepper and salt to taste Heat oil in a pan. Stir fry onions and gar

Mango Smoothie Do you love mangoes? If you are a mango- lover this recipe is perfect for you. Mango is a summer staple in my household and one of my favorite fruits. Every summer, I plan so many desserts with mangoes. This yummy healthy drink tastes no less than a dessert. It is creamy and thick with a custard-like texture. Smoothies are something you crave for on hot summer days for instant refreshment, and this smoothie reminds you of the taste of the tropics. This smoothie is nourishing and satisfying and gives you an instant energy boost. Mango is rich in nutrients, antioxidants, and fiber and is good for your overall health. For a healthier and filling smoothie add flax seeds or chia seeds. If you love to experiment with different smoothie flavors try adding fruits like cherry, strawberry, or peaches to your mango smoothie. The recipe can be both dairy and dairy-free. So I am sharing two mango smoothie recipes today. If you are using yogurt, choose low fat, Greek yogurt w

Spicy Biscuits/Kaara Biscuits Kaara biscuits is bakery style spicy and salty cracker. This is popular in Kerala and my next favorite after butter biscuits/Nankattai-  its sweet version. It is a perfect tea time snack too. These cookies are flavorful with spices,mint, fried onions and sesame seeds. It is light and crispy  biscuits.You can also try egg less version of this recipe. Give this recipe a try,you will surely love it.   Ingredients All purpose flour- 2  cup Salt- 1 tsp Sugar- 2 tbs Egg- 1 Baking powder- 1 tsp Chilly powder- 1/2 tsp Green chilly-finely chopped-2 Fried onion powder-1/4 cup (optional) Grated ginger- 1 inch thick Clove and cardamon powder- 1/3 tsp Cumin powder- a pinch Chopped coriander leaves and mint-2 tbs Margarine- 1/2 stick Vegetable oil- 1/4 cup Sesame seeds- 2 tbs In a bowl add flour,salt,sugar, baking powder, chilly powder, fried onion powder, clove and cardamon powder. Whisk it together till well combined. Add room tempera

Spiced Tomato Rice/ South Indian Thakkali Sadam Tomato rice is simple and easy to make at home. It is irresistibly delicious, packed with flavor, and made with simple ingredients. It is comfort food and reminds us of our childhood. It was a favorite school lunch box recipe.  If you are from South India, then this tangy aromatic rice needs no introduction. The rice is stir-fried with tomatoes to create a spicy, mildly sweet, savory, and aromatic rice. Sometimes best of the flavors can be achieved with simple ingredients, and tomato rice is a perfect example of an easy-to-put-together comforting rice dish. If you have the rice pre-cooked, this one-skillet rice will be ready in under 20 minutes. It is a filling meal by itself and is perfect for any occasion. Tomato rice has so many variations. Tomatoes are added to spruce up the rice in many cuisines. In this South Indian style, tomato rice ghee, sesame oil, ginger, asafoetida, curry leaves, and toasted nuts add layers of flavor.