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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 the chicken
Orange Marmalad…

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 banana jaggery paste…

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 usually made with small f…

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 cubes. Cook this along …

Carrot Halwa- A Guest post at Zesty South Indian Kitchen

Today is an exciting day as I have been invited to Swathi's home- Zesty South Indian Kitchen. Yes you guessed right,my first ever guest post and I am so excited :) When Swathi asked me to do a guest post,I just could not believe it and I felt honored.This being my first guest post makes it even more special.

Blogging was one of the best things that has happened to me, in the past two year.I started this space to express my love for flavors and my humble space was blessed with visits by some really versatile bloggers with great culinary talent. Swathi was one such early friends who's passion and energy has always been inspiring and filled me with awe.She presents delish food and always has a healthy edge to her cooking, with I really admire.

Today I am posting my favorite desserts of all Carrot Halwa. It will soon be( it is) celebration time for Swathi and her family.Her bundle of joy has arrived. This one is for you, Swathi.. For the full recipe please visit Swathi
Thank you …

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 turmeric powder and garam ma…

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 taste..no 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 medium
Egg-1
Ginger-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 pan and add this. Saute this till it …

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 chutney powder) For the tempering Mustar…
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