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Showing posts from September, 2011

Fish Cutlet

Fish Cutlet Fish cutlet is a spicy snack and can also be served as an excellent appetizer. You can use any kind of fleshy fish fillets or canned ones..its entirely up to you. In this recipe I used tilapia fillets. It is spicy,delicious and easy to make. Ingredients Fish-1 lb Potato large-1 Ginger garlic paste- 2 tsp Green chilly-1 Onion-1large Turmeric powder-a pinch Pepper powder- 3/4 tsp Garam masala- 1 tsp Coriander leaves chopped-a handful lemon juice- 1/2 lemon salt to taste Egg white-2 Bread crumbs- 1 cup Cut fish into pieces and cook  adding salt turmeric and little water. Once cooked,drain off the excess water using a strainer. Wash potato and cook with the skin on. When it is cooked peel off the skin and grate it or mash and keep aside. Heat one tsp of oil in pan and add onions,chopped green chilly,garlic and ginger paste. Saute till onions are soft and raw flavor disappears. Add the dry masala and fry for one more minute and switch off the fla

Vendakka/Okra Kurma

Vendakka/Okra Masala This is  a delicious side dish for rotis/chapatis. I love okra either fried or stuffed.This time I decided to give it a change and tried this okra kurma. This curry has lightly flavored cashew and yogurt sauce.The Okra is first stir-fried and finally goes into the sauce. So the curry is not slime which most people hate in okra. Try this you will surely love it. Ingredients Okra- 350 gms Onion- 1 medium Tomato- 1 medium Green chilly-4-5 Ginger garlic paste- 1 1/2 tsp Turmeric powder- a pinch Garam masala- 3/4 tsp (or you can add whole spices) Coriender powder- 1 tsp Mustard seeds-1/2 tsp Yogurt- 1/2 cup Curry leaves- a few To make a paste Cashewnuts-10-12 Coconut- 3 tsp Fennel seeds- 1/2 tsp Wash and wipe okra completely dry using a paper towel. If it is larger okra cut into two. Heat oil ( 2-3 tsp) in a pan and and fry okra till it is soft and cooked and all the sliminess goes off. Add salt and stir for two more minutes and keep asid

Pepper Capsicum Rice

Pepper Capsicum Rice Capsicum rice is easy to make and is a perfect lunch box recipe.I love to try different variations with rice dishes and many of the rice recipes around are no fail recipes and you can experiment with a variety of flavors.Capsicum definitely has its own unique flavor but it combines well garam masala, cumin or fresh herbs. Here I have used a combination of capsicum/bell pepper with fresh ground black pepper.  Ingredients Cooked Basmathi rice- 2 cups Bell Pepper/Capsicum chopped- 1 cup ( I have used a combination of red, yellow and green) Chopped celery- 1/3 cup Chopped spring onion- 1/3 cup Chopped onion-1 medium Ginger garlic paste- 1 1/2 tsp Fresh ground pepper- 1 1/2 tsp (adjust according to your taste) Garam masala- 1 tsp Lemon juice-1/2 lemon Butter/ Ghee- 1 1/2 tsp Salt to taste Heat Ghee/butter in a pan and add ginger garlic paste and saute for a minute. Add crushed black pepper and fry for a few seconds. Now add chopped on

Irachi Peera/ Spicy Chicken with Shredded Coconut

Irachi Peera Here is a simple and quick  chicken recipe . It is popular in North Kerala and is usually made with mutton or beef . I have used chicken instead. I saw this in a popular show (Taste of Kerala) and I felt that it was somewhat similar to the South Kerala Kozhi Thoran which I had posted earlier. The major difference in this recipe is that shredded coconut is added only at the end of the cooking process which helps to retain the sweetness and crunchiness of coconut.It is a wonderful combination of  sweet and spicy. Try this recipe,you will surely love it. Ingredients 1)Chicken- 1 1/2 lb Thinly sliced onions- 3 medium Green chilly slit-4 Ginger garlic paste- 2 tsp Tomato - 1 medium Turmeric powder- 1/2 tsp Garam masla- 1 tsp salt to taste Curry leaves- a few 2)Thinly sliced onion-1 Whole red chilly- 2 Chilly powder- 1 1/2 Fennel powder- 1/2 tsp Coriander powder- 1 1/2 Shredded coconut- 1 cup Clean and cut chicken into small pieces. Mix a

Paneer Tikka

Paneer Tikka Paneer tikka can be best served as a appetizer or a starter and is loved by both vegetarians and non vegetarians. Can you imagine an Indian outdoor summer party without paneer tikka or chicken tikka as a starter? The enticing smoky flavor of grilled paneer and its tangy spicy marinade makes it everyone's favorite.Here paneer is placed on skewers and roasted along with vegetables like bell pepper, onion and tomatoes. Ingredients Paneer - 400 grams Red bell pepper- 1 Green Bell pepper 1 Onion-1 medium For the marinade Roasted gram flour- 2 tbs Ginger garlic paste- 2 tsp Turmeric powder- 1/3 tsp Kashmiri Chilly powder- 1 1/2 tsp Garam masala- 1 tsp Cumin powder- a pinch Chat masala- 1/2 tsp Yogurt- 1 cup (hung curd) lemon juice-1/2 lemon Mustard Oil- 3 tsp Cut paneer into two inch thick cubes. Cut the veggies also into similar sized cubes. Mix in all the ingredients listed under marinade  into a thick paste. Add the cubed panee

Chemmeen Ethakka Curry

Chemmeen Ethakka Curry Today's recipe is a combination of prawns and raw plantain and is a home style recipe. It is an absolute comfort food. We Keralites tend to use a lot of plantains, but believe me this combination of prawns and plantains is awesome. If you have dried prawns then go for it. This is a very simple curry,delicious and goes well with rice Ingredients Ethakka -2 medium sized Prawns - 1 cup Shallots- 5 Tomatoes- 2 Ginger- 1 inch thick Tamarind- one lemon size Turmeric powder- 1/3 tsp Chilly powder- 1 1/2 tsp Grated coconut- 1 cup Green chillies-3 Mustard seeds- 1/2 tsp Fenugreek seeds- 1/2 tsp Curry leaves a few Clean prawns and set aside.Peel and chop plantains into 2 inch thin slices  Make a fine paste of coconut, chilly powder, shallots and ginger. Cook plantains along with tomatoes, turmeric, green chilly,little coconut oil and salt. When it is almost cooked add prawns and tamarind pulp and cook for another three to four minut

Pavakka Inji Achar/ Bitter gourd Ginger Pickle

Pavakka Inji Achar/ Bitter gourd Ginger Pickle Those who love pickle will surely find this recipe interesting. It is a bitter gourd and ginger pickle. The flavor of ginger,the slight bitterness of the bitter gourd and a little sweetness from jaggery will surely make this a hit..give this recipe a try... Ingredients Bitter gourd sliced- 2 cup Ginger thinly sliced- 3/4 cup Garlic cloves-8 Green Chilly- 4 Mustard seeds- 1/2 tsp Turmeric powder- 1/3 tsp Chilly powder- 2 1/2 tsp Fenugreek powder- 3/4 tsp Asafoetida- 1/2 tsp Vinegar- 3 tbs Oil- 1/3 cup Jaggery powdered- 2 tbs Curry leaves-2 springs Cut bitter gourd into thin slices and mix in turmeric powder and tsp of salt and keep aside for one hour. After one hour squeeze out the excess water and keep aside. Slice ginger into thin strips and keep aside. Heat 1/3 cup of oil in a pan and add ginger and fry till it is golden brown and slightly crispy. Add the bitter gourd and saute till it becomes soft. Drai


Olan Olan is part of Kerala Onam sadhya.It is a very simple recipe which sounds just like stew. Vegetables like ash gourd, pumpkin and red gram are cooked and finally simmered in coconut milk. It is a mild but very flavorful dish with simple seasoning like green chillies, coconut oil and curry leaves. You can also use black eye beans in this recipe. Ingredients Ash gourd- 200 grams Vanpayar/ red gram- 1/3 cup Green chilly-5 Curry leaves - 2 spring Coconut milk thin- 1/3 cup Coconut milk thick- 1 cup Coconut oil- 2 tsp Salt to taste  Soak red bean for two hour and cook with one and a third cup of water till it is soft and keep aside. Peel and chop ash gourd into small pieces or thin slices (You can also add pumpkin).  Cook this along with green chilly and salt and 1/3 cup of thin coconut milk. When it is cooked and soft add cooked red gram or vanpayar and thick coconut milk. Simmer in low flame for a minute and add curry leaves and drizzle coconut oil on top