Kitchen Corner-Try It

Vegetable Makhani Vegetable Makhani or Sabji Makhanwala is a creamy and rich vegetable curry that goes well with naan or pulao. This is a home made version of popular restaurant style makhanwala. The gravy is creamy and smooth like Kurma. It is a tomato and nut based gravy enriched by cream. Try this recipe,you will surely love it. Ingredients Paneer cubed- 100 gram Potato cubed- 1 cup Carrots small-2 Green peas- 3/4 cup Capsicum- 1/2 (add any vegetable of your choice) Onion- 1 Green chilly-2 Tomato-3 Ginger- 1 inch thick piece Garlic- 3-4 pods Cashew nuts- 7-8 Turmeric powder- 1/4 tsp Kashmiri chilly powder- 1 1/3 tsp Coriander powder- 1 tsp Garam masala- 1/2 tsp Kasoori methi powder- a pinch Cream- 1/2 cup Cinnamon stick- 1 Cloves- 3 Green cardamom- 3 Coriander leaves- garnish Oil and salt to taste Boil vegetables (except capsicum) with little salt, green chilly and 1/2 cup water. Heat oil in a pan and add chopped onion, cashew n...

Unni Madhuram/ Sweet Banana Balls Unni madhuram is a sweet snack made with left over bread and ripe plantains. There are several recipes for deep fried banana balls and my personal favorite is undan pori, a popular tea stall snack.I am  loving unni mathuram because of its simplicity and taste .Both these snack are crispy and sweet and made with bananas. Unni mathuram is a Malabar snack. It is extra crunchy in the outside with a sweet spongy center.It is a quick fix snack and kids will love this tea time snack. Ingredients Ripe plantains-2 Banana/cheru pazham-2 (optional) Bread sliced- 6 Cardamom powder-  1/2 tsp Sugar- 3-4 tbs Salt- a pinch Cashew nuts -5-6 Ghee- 1 tsp Oil for frying Use dry left over bread for this recipe. You can sun dry it or lightly toast it in the oven. Cut bread into bits and add to a food processor. Pulse a few times. You will get course crumbs. Reserve two to three tbs of bread crumbs and use the rest for the recipe. Ch...

Prawns/Chemmeen Manga Peera   Chemmeen Manga peera is very similar to meen pattichathu made with small fish like anchovies, sardine etc.This  is a traditional recipe of Kerala where fish or prawns is cooked along with grated coconut . The difference in this recipe is that instead of  Kudampuli or tamarind  as a souring agent, raw mango is used. Mango imparts taste and flavor to the spiced coconut  mixture along with the prawns,smells and tastes delicious. Chemmeen peera can be served as a side dish for rice. Ingredients Chemmeen/prawns- 1 lb Raw mango- 1 medium Grated coconut- 1 cup Green chilly-4 Onion- 1 small  (or shallots- 5-6) Ginger- 1 inch thick Turmeric powder- 1/3 tsp Fenugreek powder- a pinch Chilly powder-1/4 tsp Salt to taste For tempering Mustard seeds- 1/2 tsp Fenugreek seeds- a few Dry red chilly 3 Curry leaves- one spring Two tsp of coconut oil Wash and clean prawns and keep aside. Peel...

Kadala Pradhaman/Kadalaparippu Pradhaman Kadala parippu or channa dal payasam is a traditional payasam made on special occasions like Onam and Vishu . This payasam is also an integral part of Kerala wedding feast.I made this payasam for Vishu sadhya. Parippu payasam sounds simple but believe me, it looks and taste exotic with an enticing flavor. Kadala parippu is cooked in coconut milk and jaggery and flavored with cardamom,roasted cumin, dry ginger powder and ghee.If you like you can also add chowari/cooked tapioca pearls. Try this,you will surely love it Ingredients  Channa Dal/kadala parippu- 1 cup Jaggery  powdered- 1 1/3 cup Ghee- 3 tbs Thick coconut milk- 1 1/2 cup Thin coconut milk- 3 cups Cashew nuts and raisins- a few Chopped coconut slices- 2 tbs Dry ginger powder- 1/2 tsp Roasted cumin powder- a pinch (optional) Cardamom powder- 1/2 tsp First step is to cook the channa dal. You can pressure cook it till soft ( 3-4) whistles. If the is exc...

Mutton Yakhni Pulao Mutton yakhni pulao is a  quick and delicious one pot aromatic meal. The rice is cooked in mutton stock and is very flavorful and filling meal.It is milder than biryani but is unique it its own way. Mutton is cooked till tender and later the rice is cooked in the mutton stock along with spices. Try this,you will surely love it. Ingredients Basmathi rice- 2 1/2 cups Mutton  - 1 1/2 lb Onion- 1 medium Thinly sliced onion- 1 medium Green Chilly-2-3 Ginger garlic paste- 1 1/2 tsp Chilly powder- 1 tsp Pepper powder- 1/2 tsp Turmeric powder- 1/2tsp Kewra water or rose water- 1 tsp Lemon juice- 1/2 lemon Cashew nuts or chopped almonds- 2 tbs Chopped coriander leaves for garnish salt to taste Ghee- 1tsp oil Whole spices for rice and mutton- Cinnamon - 2 small stick,Kala Jeera/black jeera- 1/2 tsp Ajwain/carom seeds- a pinch,bay leaves- 2,cloves-6-7,Star aniseed- 2 Cardamon- 2,Black cardamon- 2   First step is to cook ...

Padavalanga Parippu Thoran Padavalanga/ snake gourd is common vegetable in Kerala. Back home it was always grown in the backyard garden and mom makes many endless varieties of curries with this veggie. Here I rarely find fresh padavalanga. So when I got some fresh ones I made this padavalanga kadalaparippu thoran.Thoran is a simple and easy side dish which goes well with rice. It is  stir fry recipe of vegetables with coconut. Ingredients Padavalanga/snake gourd- 3 cups chopped Kadala parippu/split channa dal cooked - 3/4 cup Onion- medium finely chopped Coconut- 1/2 cup Green chilly-3-4 Turmeric powder- 1/3 tsp Cumin - 1/3 tsp Chilly powder- a pinch Garlic - 2 pods Mustard seeds- 1/2 tsp Curry leaves- 2 springs salt to taste Coconut oil- 2 tbs   Cook kadala or gram until it becomes soft but not mushy and keep it aside. Chop the padavalanga/snake gourd into small pieces. In a food processor lightly crush coconut, cumin, red chilly powder( o...