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Showing posts from January, 2012

Naranga Achar/Lemon Pickle

Naranga Achar/Lemon Pickle Do you love pickles? Condiments and pickles are surprisingly easy to make and are a must-have in my kitchen. Zesty and hot lemon pickle adds a punch to any meal. It goes well with steamed rice, curd rice or Rotis.This recipe is for those who love pickles and who have nostalgic feelings about homemade spicy, tangy and intensely lemony pickle. Most Indians will agree that pickles are an inevitable part of our lunch.
This pickle is made by stuffing the spices into whole lemons, the way it is made by my grandmother and aunts. There is a great nostalgic feeling to this kind of lemon pickle. Grandmother used to make big jars of a stuffed whole lemon pickle when lemon trees in the backyard were harvested. She used to take out her huge ceramic pickle jars called bharanis to fill up with homemade pickles. If this pickle is made in the right way has a shelf life for about a year. The more it matures the better it tastes.
Pickles are an integral part of Kerala Sadhya. Le…

Baked Tilapia with Mint Mayo Marinade

Baked Tilapia with Mint Mayo Marinade

This is a simple baked fish with lemon and herb blend as seasoning along with a spread of mayo.Mayonnaise used in this recipe is flavored with minced garlic and mint.The fish I have used here is  Tilapia and is a perfect fish for baking.I tried the same recipe with trout and catfish. But this one is my favorite.If you do not like lemon mint flavor you can try other herbs like parsley or thyme.
Tilapia fillets-2
Lemon Pepper seasoning- 1/3 tsp
( it is a combination of lemon,pepper, celery seeds and garlic)
Chilly powder- 1/3 tsp
Salt to taste
All Purpose flour-1/3 cup
(to coat the fish)

Fresh mint leaves chopped- 2 tsp
Garlic paste- 2 clove
Mayonnaise - 2 tsp
lemon zest- a pinch

Wash and clean tilapia fillets. Wipe off the extra moisture. Drizzle a few drops of oil on the fish and rub it on top of the fish.Mix lemon pepper seasoning, chilly powder and salt and rub on the fish. Allow the fish to marinate for five minutes.In a plate spread …

Rava Vada

Rava Vada Today's recipe is an instant tea time snack. It is deep fried fitters made with semolina/sooji
Ingredients Rava- 1 cup Rice flour- 1 tbs Shallots sliced- 4-5 Yogurt-1 tsp Ginger chopped- 1 tsp Green chilly- 2 Curry leaves chopped- a few Salt to taste Oil for frying

Soak one cup of Rava/semolina  in two cups of water for about half an hour. After half an hour strain and squeeze out the excess water using a cheese cloth. Add chopped green chilly, curry leaves, shallots,ginger and one tsp of thick yogurt. Mix in the rice flour. You can also add a pinch of baking powder at this stage. Heat oil in a pan. Wet your hands with water and make small patties. Carefully drop then in oil and fry till both sides become golden brown. It takes more time than ordinary vada to get browned up. Serve with ketchup or chutney.

Try this..
Hope you will all enjoy

Cheerathandu Mooru Curry

Cheerathandu Mooru Curry
Today's recipe is very simple mooru curry/charu curry that is common accompaniment for rice in every Malayali household. This curry is spiced buttermilk with cheera thandu/red amaranth stem/Chinese spinach stems. Cheera ila or spinach leaves is usually made as thoran/stir fried with coconut. The stems are never thrown away and the have a wonderful flavor when used in sambar, aviyal or mooru curry.

Spinach stem/Cheera Thandu-2 hand full
Yogurt- 1 1/2 cup
Coconut- 1/3 cup
Ginger- 1/2 inch peice
Green chilly- 4-5
Garlic-2 pods
Cumin- 1/2 tsp

For seasoning
Mustard seeds- 1/2 tsp
Fenugreek seeds( uluva)- 1/3 tsp
Pearl onion chopped-1
Dry read chilly- 2
Curry leaves- 1 spring

Remove all the leaves from the stem and slightly peel out the skin and the thicker parts of the stem and make it even.Cut this into 2 inch long pieces. If the stem is too thick cut it down through the center and make it into two pieces. In a heavy bottom pan add this along with s…

Spicy Pomegranate Chicken

Spicy Pomegranate Chicken
This recipe is inspired by the Persian pomegranate chicken stew,Fesengen, which is chicken or duck cooked in a rich sauce of walnut paste and pomegranate molasses. This curry has an Indian touch.Pomegranate juice is readily available in supermarkets or you can squeeze your own from fresh pomegranate. Here I have used the fresh ones. The sauce is sweet and slightly tart and is a really satisfying dish and the flavors is exotic.

Chicken- 1 1/2 lb
Onions finely chopped- 2 medium
Garlic cloves-6-8 Potato- 1 small (optional)
Green chilly finely chopped-2
Turmeric powder-a pinch
Chilly powder- 1/2
Coriander powder-3/4 tsp
salt and pepper to taste

Pomegranate juice- 3/4 cup
Sugar- 2 tsp
Lemon juice- a few drops

Walnut roasted and powdered- 2 tbs
Cinnamon powder- 1/2 tsp
Nutmeg powder- 1/3 tsp
Cardamon powder- 1/3 tsp
Coriander leaves for garnish

Clean chicken and remove the skin. Pat dry and marinate with turmeric powder, chilly powder, coriander powd…

Mushroom Biryani

Mushroom Biryani
 Mushroom biryani is a quick fix and will be loved by biryani lovers,both vegetarians and non- vegetarian.I tried this a few days back and is simple and delicious. If you like mushrooms you must try this.
Ingredients Basmathi Rice- 2 cup Cinnamon stick- 1 inch thick Clove 2 Cardomon-2 Star aniseed-1 Rose water- 1 tsp(optional) Salt to taste
For the masala Mushroom- 10 oz Onion- 1 finely chopped Ginger garlic paste- 1 tsp Green chilly paste- 1/2 tsp Tomato- one small Turmeric powder- 1/3 tsp Chilly powder- 1/2 tsp Coriander powder- 1 tsp Fennel powder- 1/2 tsp Pepper powder- 1/3 tsp Garam masala- 3/4 tsp Lemon Juice- 1 lemon
To garnish Onion thinly sliced-1 ( to fry) Coriander leaves- a hand full Saffron - a pinch soaked in 1/3 cup of milk Ghee- 1 tsp Cardamon and Cinnamon powder- 1/3 tsp each

Thinly slice one onion and fry till nice and crispy and keep aside. Fry raisins and cashew nuts and set aside.

Bring about one and half liter of water to boil and add whole …

Chole Bhature

Chole Bhature
Happy New Year to all my friends and readers...
Today's recipe is a popular breakfast recipe from Punjab- Chole/chickpeas curry and bhature. Bhature is a deep fried and puffed up bread made of white flour. If you like a spicy and warm breakfast nothing is more comforting than this combo.
For the Chole masala
Chickpeas/garbanzo beans- 1 cup
Dried mango- 2 to 3 pieces
Dried Amla/gooseberry/nellikka-2 -3 pieces(optional)
Tea bag- 1
Bay Leaf- 1
Salt to taste

For the gravy
Onion- 2 medium
Tomato puree- 3/4 cup
Ginger- 1 inch thick
Green chilly-2
Chilly powder- 1 tsp
Amchur powder- 1/3 tsp
Anardhana/pomegranate seeds powdered- 1/3 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Ginger powder- 1/3 tsp
Roasted cumin powder- 1/2 tsp
Nutmeg- a pinch

Whole garam masala
Green cardomon-2
Cinnamon- 1 inch stick
Clove- 2-3
Black Cardamon- 2

Soak chickpeas overnight for about 8-9 hours. In a cheese cloth place tea bag,bay leaf, dry mango pieces and dry amla pieces …
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