Kitchen Corner-Try It

Gobi Manchurian is a wonderful appetizer and a great side dish for fried rice and is immensely popular Indo Chinese dish.This fusion food is a flavorful and delicious starter and one of my favorite.I made this dry to suit my taste,but can make it with gravy by adding vegetable stock.Try this you will surely love it. Ingredients Cauliflower florets- 4 cups corn flour- 1/3 cup Maida- 3 tsp salt to taste pepper powder- 3/4 tsp oil For the sauce Onion - 1 small Spring onions chopped - a hand full  Garlic cloves- 3-4 Ginger chopped- 1 tsp Tomato sauce- 1/3 cup Soya sauce- 2 tbs sugar- 1 tsp Chilly sauce- 1 tbs  Vegetable stock/water- 1/3 cup Corn starch- 1 tsp oil   Mix flour, corn flour, pepper powder and salt with water to form a batter( thinner than dosa batter). Dip the florets into this and deep fry them till crispy and set aside. Heat oil in a pan and add ginger and garlic and fry till there is a nice aroma. Add onion and saute till ...

Kerala Style Chicken Roast Spicy chicken roast is an easy-to-make naadan recipe. It is a go-to when it comes to family favorites. This chicken roast is a spicy pan-fried chicken with a delicious masala. It is a dish that defines Kerala cuisine.  Chicken roast is a must-have for Christmas meals and festive occasions. The pan-fried chicken is succulent, finger-licking good, and gets coated with a delicious caramelized onion gravy.  The chicken can be deep-fried or shallow fried, but it is the masala that does all the magic! The chicken and the gravy, are gently roasted by turning down the heat to low and sautéing until it turns brown. It is perfect for special occasions and an exotic eating experience, try pairing this chicken roast with neypathal, pathiri, coconut rice, or ghee rice. It also goes well with chapati or steamed rice. Growing up in the coastal region of South India, coconut oil is an integral part of everyday cooking. For an authentic taste, try using coconut oil...

Yet another Malabar recipe and this time it is a delicious snack called Unnakaya.It is a sweet and delicious snack made with plantains and stuffed with a sweet coconut and nut filling.There is also a non vegetarian version with egg stuffing which  is most popular during the Ramadan fasting.Mine is the vegetarian version. Even though it is a very popular recipe, I must admit that I am trying this for the first time and that too after watching many cookery shows and demonstrations to bring somewhat perfect consistency for the dough and shape.My family really enjoyed this yummy snack. Ingredients Ripe Plantain- 2 Coconut- 1/2 cup Sooji/rava- 2 tsp ( optional) Sugar- 3-4 tsp salt- a pinch Raisins- a few chopped cashew nuts- a little ghee- 2 tsp Cardamom- 1/3 tsp To make the filling Heat ghee in a pan and fry cashew nuts and raisins followed by rava. Stir fry this for a minute and add coconut. Fry this till it attains light  golden brown.Add sugar and blend well...

Pathiri is part of the cuisine of the Muslims of the Malabar region of Kerala. It is fluffy and soft flat bread made with roasted rice flour and coconut paste. There are different varieties of pathiris and some have more  elaborate procedures. This is a simple basic pathiri and it is a delicious combo with spicy chicken or mutton curry. Ingredients Roasted rice flour- 2 cups Water- 2 1/2 cups salt -to taste sugar- 1 tsp coconut oil/butter- 1 1/2 tsp Grated coconut- 3/4cup shallots- 2 cumin - a pinch Rice flour- 1/3 cup Make a fine paste of coconut, shallots and cumin.  Bring water to a boil. Add salt, sugar and butter and the coconut paste and stir well. Now add the rice powder little by little and mix in till all the water is absorbed by the flour and it comes to one mass. Close with a lid and switch off the flame. Let is rest and cool down.  Now knead this into a smooth dough by greasing your hands with little oil. Make lemon shaped balls and flatten...

This is a delicious stuffed fish fry which is tangy and spicy.I was fascinated when I saw a stuffed Pomfret recipe. Usually there are different types of stuffing like sauteed prawns or crab meat. But here I used a tangy tomato and onion masala very similar to the Karimeen  pollichathu , that I posted earlier. You can use two fish fillets and make a  sandwich or slit through the fish very close to its bone and fill in the stuffing. Give this recipe a try,you will surely love this. Fish - 2 Chilly powder- 1/2 tsp Turmeric powder 1/3 tsp Lemon juice- 1 tsp Salt- to taste For the masala gravy Onion diced - 1 Tomatoes - 2 medium Green chilly - 2 Curry leaves chopped- 2 springs Ginger- garlic paste- 2-3 tsp Chilly powder- 1/2 tsp turmeric powder - a pinch Garam Masala-  1/2 tsp Vinegar - a few drops( optional)  Coriander leaves salt to taste oil  In order to prepare the masala heat oil in a pan and saute green chilly, ginger garli...

Here is a delicious and easy to make cookies,with its traditional crisscross fork mark.Peanut butter cookies is one of the favorites especially among kids and is easy to put together. Ingredients Flour-1 1/3 cup Baking powder- 1 1/2 tsp Butter 1/2 cup ( or margarine) Creamy Peanut butter- 1/2 cup Sugar-1/2 cup Brown sugar- 1/3 cup Milk-3 tsp egg - 1 Vanilla extract- 1 1/2 tsp Mix flour and baking powder and keep aside.  Cream butter,peanut butter sugar and brown sugar till light and fluffy.Add in eggs, milk and vanilla essence. Beat well till fluffy.Mix in the flour till it forms a single dough. Cover and refrigerate for two hours. Line cookie sheets with butter paper. Shape dough into one and one half inch balls, press down a little and gently flatten in crisscross design using a fork. Bake in 250 degree F for 10 minutes,cool in the cookies sheet for 3-4 minutes and remove to cooling rack. Store in air tight containers when the cookies is completely cooled. ...