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Showing posts from February, 2011

Gobi Manchurian

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.

Cauliflower florets- 4 cups
corn flour- 1/3 cup
Maida- 3 tsp
salt to taste
pepper powder- 3/4 tsp

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

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 it changes color. Now add soya sauce, tomato sauce,chilly sauce a…

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...

1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp

Dry roast the ingredients under garam masala a…


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.

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 with the coconut mixture. Let this c…

Malabar Pathiri

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.


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 and roll  like a chapati using rice flour.…

Stuffed Fish Fry

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

In order to prepare the masala heat oil in a pan and saute green chilly, ginger garlic paste, curry leaves till its raw flavor disappears. Add onions a…

Peanut Butter Cookies

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.

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.

Try this..
Hope you will all enjoy.…

Chicken Fried Rice

Chicken fried rice is simple and easy to make rice dish and perfect for any occasion . Add in stir fried vegetables,chicken, mushrooms or eggs and a  filling meal is ready -a delicious twist to left over rice. It is always better to use left over chilled rice for fried rice. Chilly garlic sauce, fish sauce or oyster sauce can be added according to taste.

Cooked rice- 3 cups
Boneless chicken-cut into strips- 1 cup
Soya sauce dark-a few drops
Soya sauce - 2 tsp
Vinegar- 1 tsp
oyster sauce- 1 tsp
Onion-1/2 small onion
Garlic- 4 pods
Ginger chopped- 1/2 tsp
Spring onion chopped- 1/3 cup
Chopped vegetables- 3/4 cup 
( here I have used carrots,celery,green beans and cabbage)
Corn starch-1 tsp
Spice powder- 1/2 to 3/4 tsp (optional)
(coarsely grind black Pepper, chilly flakes, clove-2, star aniseed -1/2, sugar 1/2 tsp)

Cut chicken into thin strips.  Marinate with 1 tsp soya sauce, pepper powder, corn starch and vinegar. Marinate this for ten minutes. 
Pour two tsp of oil in a pan add the minced…

Ayala curry/Kerala fish curry Fish curry

Kappa and Ayala curry
Ingredients Fish- 1 lb Coconut- 3/4 cup Shallots- 1/2 cup Ginger- 1 inch thick Tomato- 2 small Turmeric powder- 1/3 tsp Chilly powder- 2 tsp Coriander powder- 3tsp Fenugreek powder- 1/2 tsp Tamarind- a small ball Mustard- 1/2 tsp Curry leaves- 1 spring. oil salt to taste

Clean and cut fish and keep aside. In a pan pour two tsp of oil and add coconut and stir fry till golden brown. Now add onion and ginger and saute till onion turns golden brown. Add all the powder and saute till raw flavor disappears. Add tomato and saute till it becomes soft. Let this cool and then make a fine paste of this mixture.
Heat oil in a pan and add mustard seeds and when it splutters add curry leaves. Now add the paste and saute for a minute. Add one and half cup of warm water and also tamarind pulp. Allow this to boil till you find traces of oil on top. Slide in the fish, lower heat and cover and cook till the fish is done. Serve fish curry with tapioca.

Try this...
Hope you will all enjoy.

Kadala/Black Chickpeas Curry

Today's recipe is a classic Kerala breakfast that you will never get tried of- Puttu/Steamed rice cakes and Kadala Curry.The combo is so delicious, that it makes this humble breakfast one of the  quintessential of malayali cuisine. It is the most common and favorite breakfast in Kerala and is made in every home throughout Kerala. Kadala curry/ black chick peas curry is an authentic Kerala recipe and this is a spicy and tasty dish for breakfast. Soak the chick peas over night and cook it till soft and tender.
Star ingredient in both puttu and kadala is coconut. Roasted coconut adds a unique flavor and crunch to the kadala curry. Grated coconut is mixed with rice flour to make puttu or steamed rice cake.Coconut is very healthy food and if  you are looking for some healthy options,try incorporating coconut in your diet.
Puttu and kadala curry are so popular that it is an integral part of the menu in every restaurants and tea stalls in Kerala.Kadala curry also goes well with appa…

Ginger Chicken Fry

This recipe is for those who love gingery aroma. I love the flavor of fried or roasted ginger which enhances the taste of chicken. This is not the Thai version but a Kerala style chicken fry and is inspired by the chilly ginger chicken fry or perattu popular in my native place.I just tried different version by adding lots of ginger. It tasted delicious as a side dish for rice.

Chicken boneless- 1 lb
Chilly powder- 1 1/2 tsp
( add according to your taste)
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Garam Masala/meat masala- 3/4 tsp
Ginger finely chopped- 3-4 tsp
Thinly sliced shallots- 2-3
Mint leaves - a few
Curry leaves
fennel seeds- a pinch
mustard seeds
oil-2 tsp
salt to taste

Cut chicken into small pieces and marinate with chilly powder, coriander powder, turmeric powder,garam masala and salt and keep aside for half an hour.Pour one tsp of oil in a pan and add curry leaves and mint and then the chicken.  Close the lid and cook in a low flames. The chicken will shed its own wat…

Papaya Coconut Cake

Papaya coconut cake is a delicious, moist and buttery cake and the inspiration is from the  by the Bahamian papaya cake.Usually a little of rum is added for extra flavor in these cakes.This cake can be better known as a papaya sauce cake as I cooked the papaya into a chunky sauce before adding to the cake. You can also add the puree or just chopped papaya, but cooked papaya reduces the water content and gives it a sweet caramelized flavor which you will surely enjoy. Here are the ingredients.

All purpose flour- 2 cups
Baking powder- 1 1/2 tsp
Baking soda- a pinch
salt 1/3 tsp

Papaya sauce-1 cup
( I used an orange red papaya for this recipe)
coconut- 1/2 cup
Sugar- 3/4 cup
brown sugar- 1/3 cup
( Adjust sugar according to the sweetness of the papaya)
butter- 1/2 cup
egg - 2
candied ginger- one tsp ( optional)
Vanilla essence- 2 tsp
Imitation Rum Extract- 1 tsp ( Optional)
( I used McCormick Imitation Rum Extract or you can add 1/3 cup rum )

orange zest- 1 tsp
sour cream- 1/2 cup

( you can …
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