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Showing posts from February, 2012

Citrus Baked Chicken

Citrus Baked Chicken Here is the recipe for an easy baked chicken with the refreshing and lively citrus and garlic flavor.I was looking around for a sticky citrus flavored chicken and found some very tempting recipes in the net. I tweaked some recipes into one that suits my preference and taste and it came out delicious. This is a great recipe for simple and quick meal. Marinated the chicken and leave it in the fridge overnight(for better results) and  place it in oven and bake.I have used orange marmalade,sugar free variety to baste the chicken and give it a rich tangy, sweet coating and glaze. Ingredients Chicken Drumsticks- I used 4 For the marinade Juice of one orange Juice of half lemon Lemon zest- 1/2 tsp Orange Zest - 1/2 tsp Garlic paste- 1 tsp Ginger paste- 1 tsp Soya sauce- 3 tsp Vinegar- 1 tsp Pepper powder- 1/2 tsp Shredded chilly- 1/2 tsp (optional) Cloves - powdered-3-4 Cinnamon powder- a pinch Sugar- 1 tsp Salt to taste Oil- 2 tsp To baste

Sarkara Appam

Sarkara Appam This is a quick and instant snack.It is made with wheat flour and sarkara/jaggery. Wheat flour,banana and jaggery is made into a smooth thick paste and fried. There is no need to ferment and you can use it instantly.For best results and taste use smaller type bananas. In Kerala we use  cheru pazham or palayam thodan or you can use ripe plantains or ethapazham which can be easily mashed. Try this, it is simple and very tasty. Ingredients Wheat flour- 1 1/2 cup Jaggery powdered-  3/4 cup (adjust according to sweetness you like and also according to the type of banana) Banana/cheru pazham-3 Cardamon crushed- 5 Dry ginger/chukku - a pinch Salt- a pinch Ghee- 1/2 tsp Oil for frying Mix powdered jaggery with 1/2 cup of water and bring to boil. When it dissolves completely switch off and allow to cool. In a blender make a paste of this jaggery water and banana. In a bowl add wheat flour, crushed cardamon, dry ginger powder  salt and ghee and finally the the ba

Meen Peera Pattichathu/ Anchovy Fish with Coconut

Meen Peera Pattichathu Meen peera pattichathu is a yummy traditional seafood delicacy of Kerala. It is a very simple home-style recipe, healthy and easy to make. Seafood is an indispensable part of Kerala cuisine and fish is available in plenty. Back home my mom makes fish peera pattichathu almost every week because it is such an easy recipe. And we had no complaints! It is so tasty! All you need to do is to mix the fish with a tangy, spicy coconut masala and cook and simmer till it is dry and the coconut gets coated with the fish. This fish uses less or zero oil and is very healthy. All the flavor comes from coconut. If you have never tried meen peera pattichathu, you should try it. You are in for a delicious seafood treat. This humble fish recipe is heartwarming homey food and will change the way you think about food. Meen peera pattichathu/ vattichathu as I said is made with lots of fish and lots of freshly grated coconut. Peera means grated coconut. It is usu

Kapplanga Thenga Aracha Curry/Green Papaya Curry

Kapplanga Thenga Aracha Curry/Green Papaya Curry  Today's recipe is a humble green papaya charu curry.The chief ingredient is raw papaya and the curry base is a spiced coconut paste.Papaya is very common in Kerala and there are several recipes using green papaya.It is rich source nutrients and is widely known for its medicinal properties.My favorites is papaya thoran and this charu curry.It is a real comfort food and is served over rice. Have it with rice, vegetable thoran and pickle or spicy fish fry and it makes a perfect healthy meal. Ingredients Green papaya  cubed- 3 cup Green chilly-4-5 Turmeric powder- 1/3 tsp Salt to taste To make the paste Shredded Coconut- 1 cup pearl onion- 4-5 (or a small piece of onion) Garlic -2 cloves For tempering Mustard seeds- 1/2 tsp Dry red chilly-2 Curry leaves- a few Peel off the skin of the papaya and wash it under running water once again. Cut open the papaya and scrape off the seeds using a spoon. Now cut papaya into medium sized c

Potato Paneer Bonda

Potato Paneer Bonda  This is a quick snack all fried and crispy with a delicious filling inside.It is a simple paneer and potato stuffing and has a South Indian touch to it.It is a wonderful snack and also can be served as an appetizer. Ingredients To make batter Gram flour- 1 1/3 cup Turmeric- 1/3 tsp Chilly powder-1/2 tsp Hing- a pinch salt to taste Water as required to make a smooth paste For the filling Potato- 3 medium Paneer- 100 grams Onion- 1 medium Ginger and garlic paste- 1 tsp Turmeric powder-1/3 tsp Green chilly finely chopped- 3 Coriander leaves- finely chopped- a handful Garam masala- 1/2 tsp lemon juice- a few drops hing-a pinch To make the filling first boil potatoes and when cool peel of the skin and mash it. Crumble paneer finely with your hands and keep aside. Heat oil in a pan and when hot add a pinch of hing followed by onions and saute till it changes color. Saute ginger garlic paste and green chilly till its raw flavor disappears. Add tur

Kozhi Nirachathu (Malabar Stuffed Chicken)

Malayalees especially from Malabar needs no introduction to this dish. It is one of the popular dishes among the Malabar Muslims. It is stuffed and roasted chicken and is usually made on festive occasions.The cuisine  of Malabar is rich and has many unique recipes and this stuffed chicken has a unique flavor and wonder it is so popular! Kozhi nirachathu means stuffed chicken.The stuffing is a spicy onion and egg masala. This recipe invokes some sort of traditional and nostalgic feeling of good old times,with joint families and huge gatherings and bountiful supply of food. Here I have used Cornish hen, it is small and is perfect for one family dinner. This is the first time that we tried this recipe.We made it as part of our Christmas dinner and is now a family favorite.Recipe source is from here Ingredients To marinate Whole chicken-1 Red chilly powder- 1 tsp Turmeric powder- 1/2 tsp Salt to taste Lemon juice- a few drops For the stuffing Onion sliced- 1

Bitter Gourd/Pavakka Theeyal

Bitter Gourd/Pavakka Theeyal Pavakka/bitter gourd theeyal is a traditional Kerala recipe. Bitter gourd is cooked in a tangy and spicy gravy. The aroma of theeyal comes from roasted coconut and spices.In addition to bitter gourd this recipe needs a generous amount of pearl onions. Together it forms a delicious combination and the bitterness of  the pavakka will get reduced. It is a perfect accompaniment with rice. Ingrdients Pavakka/bitter gourd thinly sliced- 3 cup Pearl onion or shallots sliced- 2 cups Sliced ginger- 2 inch thick Slit green chilly-2 Curry leaves - a few Tamarind-1/3 cup (pulp) Sugar- 1/2 tsp mustard seeds- 1/2 tsp Salt to taste To roast and grind Coconut grated- 1 cup Dry red chilly-8 ( add according to your tolerance) Coriander seeds- 3 tsp Turmeric powder- 1/3 tsp Fenugreek seeds- 1/2 tsp Curry leaves- 1 spring Cut bitter gourd into thin slices. Add salt and a pinch of turmeric and mix well. Heat three to four tsp of oil in a p

Ammini Kozhukattai

Ammini Kozhukattai Ammini Kozhukattai/ Mani Kozhukattai is a savory snack made with rice flour, steamed and finally tempered. This savory pearl mothakas can be served as a quick snack or a brunch. I do not know from where this recipe derived its name but is usually made with left over kozhakattai or idiyappam dough. This is not the traditional version where tempering is done with a spicy urad dal mixture, which is often used as a filling for uppu kozhakattai. Here I have used chutney powder/idly powder for the spicy seasoning. My mom makes it this way or with just roasted coconut as seasoning.If you have prepared chutney powder in your pantry this snack can be prepared quickly. Try this, you will surely love it. Ingredients For the kozhakattai Rice flour- 2 cups Water- 1 to 1 1/3 cup Salt to taste Sugar- 1/2 tsp Ghee- 1/2 tsp For the podi Urad dal- 2 tsp Channa dal- 1 tsp Dry red chilly- 3-4 Asafoetida- a pinch salt to taste ( if you do not have