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Showing posts from August, 2011

Varutharacha Chena Erissery/ Yam Curry

Varutha Chena Erissery( Yam/ Suran Erissery) Erissery is a unique vegetarian dish of Kerala which is a combination of any vegetable like pumpkin,raw banana, snake gourd with red beans or black eyed beans.What makes it special is the seasoning with roasted coconut.I have already posted one with pumpkin , but this recipe is different. I got this recipe from Dhuythi and Swathi . Thanks to both my dear friends for this lovely recipe.This is a really delicious and I am sure every one will love it. Ingredients Chena/elephant yam- 2 cups Vanpayar/Red Gram- 3/4 cup Pepper powder- 1 tsp Grated coconut- 3/4 cup Turmeric powder- 1/2 tsp Cumin- 1/3 tsp garlic - 2 cloves For seasoning- Shredded coconut- 1/3 cup Mustard seeds- 1/2 tsp Whole Pepper - a few Dry red chilly -2 Curry leaves- 2 springs Soak beans for at least three hours and cook them and set aside. Chop chena/suran into cubes and cook it along with 1/2 cup of water, turmeric, pepper powder and salt. Make a fine

Kothu Parotta

Kothu Parotta  If you have  left over parotta or parathas here is a recipe which will not fail to interest you. It is a wonderful dish.Kothu parotta is a street food and is common in fast food joints in South India, especially Tamil Nadu. This is made by chopping parattas into small pieces and stir frying along with onions,tomatoes,spices,shredded chicken or scrambled eggs. Ingredients Frozen Kerala Parotta or paratha-4 Egg 1 (optional) Chicken cooked and diced- 1/2 cup Tomato-1 Onion-1 Green chilly-2 ( I used Jalapeno pepper) Ginger garlic paste- 1 1/2 tsp Chilly powder- 1/3 tsp Turmeric powder- 1/3 tsp Chicken curry or kurma gravy- 3 tbs ( optional) Garam masala- 1/3 tsp (If you are not using chicken gravy add more of chilly powder and garam masala) Coriander leaver- a little Cook chicken along salt, turmeric powder and pinch of pepper powder. When cooked cut into small bite sized pieces and keep aside. Tear parattas into small piec

Paneer Malai Kofta Curry

Paneer Malai Kofta Curry Paneer Malai Kofta curry is a creamy rich dish with mild aromatic sauce and fried paneer/cottage cheese dumplings. The sauce consists of cashew paste and cream..This goes well with rotis or naan. Recipe inspiration: Chef Harpal Singh  Ingredients 1)For the Kofta balls Grated  Paneer- 200 gram Boiled potato- one small Green chilly finely chopped-2 Khoya - 1/3 cup Cardamon powder- 1/3 tsp Garam masala- 1/3 tsp Corn starch- 2 tbs Salt to taste Oil for frying the koftas 2)For the sauce Onion- 1 medium Ginger Garlic paste- 1 1/2 tsp Green chilly- 4 Cashewnut - 1/3 cup Cream- 1/3 cup Whole spices- cardamon 2, clove-3, cinnamon- 1 stick Bay leaf-1 To make the kofta ball grate paneer and boiled potatoes. Add all the rest of the ingredients listed under one except corn starch and oil. Press and make into a smooth dough like mixture. Make small balls, roll in corn starch and fry in medium low flames. Fry till the ball become light golden bro

Easy Bread Pakoda/ Potato Masala Stuffed Bread Pakoras

Easy Bread Pakoda/ Potato Masala Stuffed Bread Pakoras Bread pakora is simple and easy to make a recipe. Are you looking for an easy and comforting snack? Pakoras or pakodas are made throughout the length and breadth of India. Indians love their crispy fried pakoras. There is a high level of creativity when it comes to ingredients to make pakoras- an uncanny ability to turn anything available at home into pakoras. There is nothing that can beat spicy pakoras and hot piping tea during the monsoon season. Are you already picturing in your mind enjoying the rains with a cup of tea and a crispy snack?  Here is my attempt to recreate a popular street food. Now some call these bread pakora snacks others call it is breakfast. But to me, it represents the best of Indian street food. It has a taste all to its own and is quite addictive.Pakoras are delightful savory snacks. I had vague memories of having bread pakora as a child, but somehow completely forgot about them till I saw this re

Coriander Pepper Chicken

Coriander Pepper Chicken This is one chicken dish which is super easy to make and tasty.Here I have used the stir- fry method and the fresh flavor of coriander and the right amount of kick from the black pepper makes it very appetizing. You can substitute coriander with the herbs you like or add more veggies. I have one left over boiled potatoes which I have added. You can add celery or bell pepper too. Ingredients Boneless chicken- 1 lb Shallots- 4-5 Garlic- 4 pods Ginger- thinly sliced- one thin slice Green chilly-2 Soya sauce-2 tbs Oyster sauce- 1/2 tsp Pepper- 1 1/3 tsp (adjust according to taste) Coriander leaves chopped- a hand full Sugar- 1/2 tsp Vinegar- 1 tsp salt to taste Cut chicken into bite size pieces. Marinate with half of the pepper powder and a pinch of salt and keep aside for ten minutes. Heat oil in a pan and add ginger and garlic and stir fry for a few seconds and add finely chopped shallots and green chilly. Fry till it changes color and now a

Tangy Spring Onion Rice

Tangy Spring Onion Rice This is a pretty simple dish to make and believe me its bursting with flavor.This is a very versatile recipe and comes handy if you are short of time. You can alter this recipe in which ever way you like..add some garam masala and get an Indian flavor to this rice or you can add some Italian spices or herbs to give another unique flavor. Here I have used soya sauce and pickled chilly. Pickled chilly has vinegar and garlic in it. If you do not have it you can use chilly sauce instead.Give this recipe a try, you will surely love it. Ingredients Jasmine Rice ( cooked)- 2 cups Spring onion- One bunch Garlic clove- 3 Celery chopped- 3 tbs Soya sauce- 1 tsp Chicken bouillon powder- 1/3 tsp ( optional) Pickled ground red chilly- 1 1/3 tsp ( or chilly garlic sauce one tsp) Lemon juice- 1 tsp Chop spring onions and keep the white part and green part separately.Heat oil in a pan and add garlic cloves and stir fry for a few sec

Mushroom Masala

Mushroom Masala This is a spicy  and delicious side dish for chapatis and naan. Mushrooms has always been a family favorite as it is low in calorie and fat content.I usually make mushrooms spicy just like any non vegetarian dish and the subtle mild flavor of mushrooms and the roasted spices complement each other so well. Here I have used the saute or pan fry method for the mushrooms and finally mixed in with the sauce. Light browning imparts richer flavor and taste to the mushrooms.Vegetarians will surely love this.. Ingredients Mushrooms chopped- 2 cups Onion sliced- 2medium Tomato -3 Ginger garlic paste- 1 1/2 tsp Chilly powder- 1 tsp- Turmeric powder- 1/3 tsp Pepper powder- 1 pinch Coriander power- 1 tsp Garam masala- 3/4 tsp Meat masala- 1/2 tsp ( optional) Coriander leaves- a little Heat oil in a pan and fry onions till golden brown. Add ginger garlic paste saute stir till there is a nice aroma.Add tomatoes and stir fry till it is mashed up and cook

Chemmeen Mulaku Curry

Chemmeen Mulaku Curry Spicy prawns curry with rice is something you would love to indulge on. This recipe is the same as the fish muluku curry and here I have not used coconut. But you still have its flavor with the coconut oil. I have used kudam puli or Malabar tamarind, so this curry is a bit spicy and tangy.You can also make prawns curry with coconut milk or with grated coconut. Ingredients Prawns - 18-20 medium  Shallots sliced- 3/4 cup Ginger- thinly sliced- 2 tbs Turmeric powder- 1/3 tsp Chilly powder- 1 1/3 tsp Kudam puli- 3-4 pieces Green chilly-1 Curry leaves a few Fenugreek seeds- 1/3 tsp Mustard seeds- 1/3 tsp Coconut oil- 3 tsp Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add thinly sliced shallots, ginger, curry leaves and green chilly and fry till it is golden brown. Add turmeric and chilly powder and soaked kudam puli and saute till oil separates. Add 3/4 cup of water and cook till th

Mango/Mambazham Pachadi

Mango/Mambazham Pachadi This is a sweet side dish made with sweet ripe mangoes and is a perfect for a sadhya menu. You will love flavor and taste of this dish as sweetness and sourness are well balanced . There is another version of mango pachadi which uses yogurt. Ingredients Mangoes - 2 small Coconut grated- 1/2 cup Jaggery - 3 tbs (you can add according to taste) Ginger - a small piece Green chilly-1 cumin seeds- a pinch Turmeric powder 1/3 tsp Chilly powder- 1/2 tsp Mustard seeds- 1/2 tsp Red chilly -1 Curry leaves- a few Coconut oil- 2 tsp Cut mangoes into cubes and cook along with half cup of water,turmeric powder, chilly powder and salt. Once cooked add jaggery. Grind coconut, cumin,ginger and green chilly into a paste and add to the mixture. Allow it to simmer for one minute and switch off the flame. Heat oil in a pan and add mustard seeds. When they splutter add curry leaves and dry red chilly and fry till crispy. Pour this over the curry. It is r