Kitchen Corner-Try It

Pineapple Bread Pola Bread pola is a popular sweet/ snack of Malabar made with left over bread. It is an easy snack with a texture that resembles bread pudding moist and tender.The star ingredient here is caramelized pineapple.It is an egg based dessert and is slow cooked on stove top. This helps to infuse the flavor of pineapple. Try this you will surely love it. Ingredients Bread slices- 8 Eggs- 4 All purpose flour- 2 tbs Milk-3/4 cup Pineapple chopped- 1 cup Ghee- 2 tsp Cardamon powder- 1/2 tsp Sugar- 1/2 cup ( according to your sweet preference) salt- a pinch Cashew nuts- 8-10 Raisins- 2 tbs   I used an 8 inch pan for this recipe. First add the bread slices into a food processor and pulse a few times to make it course and crumbly. Set this aside. Heat ghee in a pan and fry raisins and cashew nuts. Drain and keep aside. In the same pan add the chopped pineapple and saute and fry till it changes color to golden brown for about 5-6 minutes. Add half o

Kozhuva Pepper Fry/Anchovies Pepper Fry Anchovies when fried are crispy and super tempting. This can be served with rice or as an appetizer. It  has the spicy kick of pepper and the flavor of curry leaves. You can use either green peppercorns or ground black pepper. Try this crispy and tasty fish fry, you will surely love it. Ingredients Kozhuva/ Anchovies- 1/2 lb Egg white-1 Green pepper corns- 1 tbs (or ground black pepper according to taste) Turmeric powder- 1/3 tsp Ginger- thin slice Curry leaves - 2-3 springs Coriander leaves- 3 tbs chopped Corn starch- 2 tbs salt and oil for frying   Make a fine paste of pepper corns, ginger,curry leaves and coriander leaves. Into  this add turmeric powder, egg white and corn starch and make a smooth batter. Clean fish and marinate with this paste and set aside for five to ten minutes. You can either deep fry or shallow fry the fish. This one above is shallow fried and will take 2-3 minutes on each sides. Fry till bot

Chakkakuru Muringakka Thoran Today's recipe is yet another simple thoran that can be served with steamed rice. Jack fruit is a seasonal fruit in Kerala and there are several sweet and savory dishes prepared with jack fruit. Chakkakuru is jack fruit seeds and is used in curries and thoran/stir fry.Drumsticks/muringikka makes it more healthy and flavorful. Try this simple thoran, you will surely love it. Ingredients Chakkakuru/jack fruit seeds- 15-18 Drumstick- 4 nos Shallots sliced- 5-6 (Or one onion- medium finely chopped) Coconut grated- 3/4 cup Green chilly-3-4 Turmeric powder- 1/3 tsp Cumin - 1/2 tsp Chilly powder-1/3 tsp Garlic - 2 pods Mustard seeds- 1/2 tsp Curry leaves- 2 springs salt to taste Coconut oil- 2 tbs Wash chakka kuru/jack fruit seeds. You can cook in a pressure cooker. Cook with one cup water and salt in medium flame for 6-8 minutes ( one whistle). When it cools down,gently peel off the top white skin and the bottom red skin. Cut i

Arabian Bukhari Rice Arabian Bukhari rice is  aromatic and delicious chicken and rice. This is a one pot meal and a sure winner. It is different from the elaborate chicken biryani,but equally tasty and great for weekend lunch .Try this,you will surely love it Ingredients 1) For the rice Basmathi rice- 3 cups Onion-2 medium Tomato puree- 1 cup Chopped carrot- 1 cup Dry lemon/black-2 (optional) whole spices-Cinnamon- 2 piece,Cloves- 4,Green cardomon-2,Bay leaves-2 Salt to taste Oil 2) For the chicken masala Chicken - 1 kg Garlic- 5-6 Chilly powder- 1 tsp Turmeric powder- 1/4 tsp Pepper powder- 1/2 tsp Cumin powder- 1/2 tsp Masala powder-Cinnamon- 1 piece, Cardamon-2, black cardamom- 2,clove- 2-3 nutmeg- a small piece, Dry ginger 1/2 inch piece, galanga powder- 1/8 tsp 3) For Garnish Thinly sliced onion- 1 Pine nuts-2 tsp Raisins- 10-12 Make a fine powder of all the masala listed in group (2) under chicken masala. Mix in chilly powder, turmeric p

Pori Unda/Sweet Puffed Rice Balls Puffed rice is a good tea time snack in itself. Pori unda is yummy balls made with puffed rice and jaggery. These ladoo/balls are yummy and  crispy to munch on. I  have nostalgic memories about this snack. We used to buy them at temple festival fairs. Vendors used to carry around baskets filled with pori unda and they were super yummy. At home too we make them on special occasions like Onam, Diwali and Karthika Deepam. For sweetness you can also use caramelized sugar. Try this you will surely love it. Ingredients Puffed rice/pori- 5 cup Jaggery powdered- 1 cup Water- 1/2 cup Ghee- 1 tbs Cardamon powder- a pinch Dry ginger powder- 1/8 tsp (optional) Heat jaggery and water and allow it to melt. Strain the impurities and return to stove. In medium heat allow it to boil and thickens to one thread consistency.  Reduce the flame and simmer  for another 5-6 minutes till it thickens. To test the perfect syrup consistency drop a little

Apricot Mango Juice Chilled mango apricot juice is fresh flavored and refreshing summer drink. Since it is season we are getting lots of fresh mango and apricot in the market. Mangoes and apricot goes well together with the creamy sweetness of mango and the musky sweet and tart taste of apricot.Apricot like mango is a healthy fruit with fiber and beta-carotene Try this,you will surely love it. Ingredients Ripe mango- 2 medium Apricot-3 Sugar- 1 tbs Lemon juice- 1/2 chilled ice water In a blender/food processor add peeled and chopped mangoes. Take off the kernel of apricot,roughly chop and add to the blender. Add sugar,lemon juice and ice chilled water or a few ice cubes  and pulse till nice and smooth. Serve chilled. Try this, Hope you will all enjoy!

Koorka Irachi Curry/Chinese Potato and Beef Curry Today's recipe is a Naadan beef curry that is commonly made in Kerala. This Kerala delicacy is everything that you love- filling and heartwarming with the deep essence of homey Kerala village-style cooking. It is a luscious curry, with succulent and tender meat and soft-cooked vegetable. Koorka/ Chinese potato is one of my favorite vegetables and it tastes delicious with meat especially beef.  Koorka is a seasonal root vegetable, locally available during the winter months. It is moist and grainy when compared to potatoes and can hold its shape. It has a distinct aromatic flavor, meaty, mildly sweet, and earthy and it complements the flavor of beef and warm aromatic spices. It is a healthy vegetable and is a rich source of iron, vitamins, and calcium. This recipe is inspired by my sister's college hostel memories. She used to talk about delicious ethakka/plantain beef and koorka beef curry that they had from the college c

Karikku Appam/Tender Coconut Appam Soft and fluffy appam with stew or egg curry is a favorite breakfast among Malayalees. Appam or laced rice crepes is a popular breakfast and is made with fermented rice and coconut batter. It is crispy at the edges and soft in the center. This recipe of Karikku appam makes delightfully light and fluffy appams. It is a yummy way to use tender coconut meat, and it is full of flavor. Does this sound exciting? Then check the recipe, it is super simple to make this delectable and healthy breakfast. Tender coconut meat has a natural sweetness and adds a creamy, rich taste to the appam. Added to this is the flavorful tender coconut water. To make appam soaked rice and coconut is grounded into a smooth thin batter. Yeast aids the fermentation process. You can also use baking soda. Back in Kerala, it was easy to get a tender coconut. Coconut is quintessential in Kerala cooking. Street vendors with heaps of tender coconuts are a regular sight on the roa

Sambar Vada Urad Dal vadas/ medu vada is a much-loved traditional breakfast and snack in South India. I grew up eating this deep-fried goodness, and of course, it is made at every South Indian home, restaurant, and tiffin center. It is relished, with sambar and chutney as breakfast or snack. When these crispy fried urad dal vadas get soaked in delicious aromatic sambar, it is relished as sambar vada. Sambar vada is popular in South Indian restaurants and tiffin stalls. Uzhunnu vada/ medu vada soaked in sambar is a filling and satisfying snack and represents the simple, homely flavors of South Indian breakfast. Crispy fried Medu vadas are delicious snacks, crisp on the outside and soft and fluffy on the inside. Vadas are deep-fried savory snacks flavored with shallots, ginger, green chilly, and curry leaves. Vadas are soft and fluffy inside, and they soak up the sambar. The result is soft, and melt-in-mouth vadas that taste divine. You can garnish it with chopped onions,  tomato

Tandoori Prawns Tandoori marinade is spicy and zesty with an amazing smoky flavor. This marinade goes well with  chicken ,fish, prawns and veggies like cauliflower. Grilled prawns is a tempting delicacy.Traditionally these are made in tandoor oven but you can grill them or pan fry. Try this,you will surely love it. Ingredients Prawns large sized- 10-12 Kashmiri chili powder- 1 1/2 tbs Pepper powder- 1/4 tsp Turmeric powder- 1/4 tsp Ginger- garlic paste- 1 tsp Gram flour- 1 1/2  tsp Cumin powder- a pinch Garam Masala- 1/2 tsp Yogurt (hung)- 2 tbs Kasoori methi powder-a  pinch Lemon juice- a few drops Mint leaves- 3-4 Mustard oil- 1 tbs Use a sharp kitchen scissors to trim off the legs, antennae and the sharp point at the top of the head.Keep the head and shell intact.Make a cut just near the head and the body and pull out the vein. Insert a tooth pick to retain the shape and avoid curling. Whisk yogurt and gram flour into a smooth paste.Mix all the rest of

Nadan Vaala Meen Curry This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it. Ingredients Vaala meen- 1 kg Pearl onion- 2 cup (roughly chopped) Dry Kashmiri red chilly-12-15 Coconut grated- 1 cup Thondan mulaku/banana peppers-2 Ginger- 1/2 inch thick Muringakka/drumstick- 10-12 pieces Kudampuli/Malabar Tamarind- 3 pieces (or tamarind lemon sized ball) Turmeric powder-a pinch Mustard- 1/2 tsp Fenugreek seeds- 1/3 tsp Curry leaves- 1 spring oil and salt to taste Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/

Maa Ladoo/Maladu/Pottukadalai Laddu- Easy Diwali Sweet Indian festivals and celebrations are incomplete without delicious homemade ladoos. Diwali is the time to indulge in delicious food and traditional sweets are made and exchanged as gifts amongst family and friends. Ladoos make cute gifts and are loved by young and old. If you are new to Indian sweets, Ladoos are traditional ball-shaped sweets made with flour, lentils, or nuts. Maa ladoo/ pottukadala laddo is the easiest sweet recipe you can make for Diwali . It is a traditional ladoo more popular in South India. Maa ladoos are delicious and aromatic with the aroma of roasted Bengal gram and ghee/ clarified butter. It has an interesting texture that is unique to this ladoo. It has a soft crumble, melt in the mouth texture. Maa ladoo is a fuss recipe that involves little or no cooking. They are sweet but not overly sweet. So you can enjoy it as a snack with tea and also serve it on festive occasions. And the best part, it is ready

Vazhuthananga Varuthathu/Crispy Eggplant Fry Aubergine/eggplant fry is quick and easy side dish that goes well with rice and sambar/rasam. Eggplant is a wonderful vegetable but I like it best when fried. Are you a fan of eggplant fry? Eggplant sometimes tastes bitter and soggy when fried.Adding salt and keeping aside for a few minutes will release the water from the eggplant making it perfect for crispy fries. Earlier I shared another version of breaded eggplant fry that can be served as an appetizer. This is a home style crispy fry. Try this you will surely love it. Ingredients Egg plant- 1 Chilly powder- 1 tsp Turmeric powder- 1/3tsp Pepper powder -1/4 tsp Fenugreek powder- a pinch Cumin powder- a pinch Garlic paste- 1/2 tsp Rice flour- 2 tsp Potato starch- 2 tbs (or a combination of rice flour and corn starch) Lemon juice- 1/2 tsp salt to taste oil for frying Cut eggplant into half inch thick round pieces and sprinkle a little salt after let it rest

Chicken Croquettes Chicken croquettes are tempting delicacy that can be served as fun finger foods in kids parties or as an appetizer/ snacks. It is deep fried breaded meat patties. You can make it with left over chicken,meat,fish or potatoes.Along with chicken/meat Béchamel sauce/white sauce is added to this recipe. This sauce is a mixture of butter,flour and milk.This recipe will make around twelve to fourteen croquettes. Give this recipe a try,you will surely love it. Ingredients Chicken- 1 lb Onion- 1 small Garlic 2 cloves Pepper powder-to taste salt to taste Ground thyme- a pinch Ground nutmeg and clove- a pinch Chopped parsley- 2 tsp Lemon juice-a few drops For the white sauce Milk/3/4 cup Cream-1/4 cup Butter-  3 tbs Chicken stock - 1/4 cup (optional) All purpose flour- 3 tsp Bread Crumbs- 3/4 cup Egg whites- 2 Flour- 1/2 cup Oil for frying To make the sauce,heat a pan and add butter, when it melts add the flour and cook th

Pandan Mango Cake I always love making cakes with fresh fruits. Today's recipe is a mango cake with fresh cream. This is a cake to celebrate the mango season. This summer we got ripe, juicy mangoes that are perfectly sweet. Is it not a perfect reason to celebrates? Especially if you love and adore mangoes. This cake is a die for! Each slice of fruity goodness, creamy luxurious and rich will surely satisfy your sweet tooth cravings. Now coming to the other star ingredient- Pandan extract. Now you may ask what is pandan? Pandan or Pandanus amaryllifolius is screw pine leaves. If you are from Asia you might already be familiar with it.Pandan is a familiar ingredient in southeast Asian cuisine. It has a sweet aromatic leafy flavor and is extensively used in Asian cuisine. So this cake is a blend of western and Asian cuisine. There are many many recipes out there that combine pandan flavor and mangoes. I have been eying on a few pudding recipes, but finally decided to make a