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Showing posts from November, 2014

Koorka Mezhukkupuratti (Chinese Potato Stir Fry)

Koorka Mezhukkupuratti (Chinese Potato Stir Fry)
Koorka/ Chinese potato stir fry is a delicious and healthy side dish for rice. I clicked this picture when I visited Kerala in July. This is a seasonal yet popular vegetable in Kerala. The recipe source is my mother-in - law. Thanks Ammachi. This is a perfect combo with rice and mooru curry.

Koorka- 250 grams
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2 tsp
( or crushed chilly flakes- 1/2 tsp)
Pepper powder-1/3 tsp
Thinly sliced coconut- a few
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste

To clean the koorka/Chinese potato-Put them in a cloth bag or a sack and gently hit a few times on hard surface or on the floor. The skin will get separated in this process. If there is any excess left, scrape off with a knife. Wash thoroughly and then cut into small pieces.
Cook koorka along with turmeric and salt,till it is soft.
Crush shallots, two curry leaves and garlic us…

Aval Sharkara Payasam

Aval Sharkara Payasam
Aval Sharkara payasam is quick and simple payasam/pudding. It is made with rice flakes/beaten rice and jaggery and coconut milk. Earlier I posted aval milk payasam.This is yet another yummy version. Give this recipe a try,you will surely love it.
Aval (Beaten red rice)- 1 1/2cup
Jaggery ( powdered)-250 grams
(Adjust according to sweetness you prefer)
Coconut milk thick- 1 1/2 cup
Coconut milk thin- 2 cup
Cardamon crushed- 5-6
Raisins and cashew nuts- a few
Ghee- 3 tsp

Place aval in a strainer and rinse under running water, strain and keep aside.
Add jaggery in a heavy bottom pan, add 1 1/2 cup of water  and bring to a boil.Strain the impurities and bring it back to boil. Allow this to reduce and become a thick syrup.
In a separate pan heat ghee in a pan and roast the aval/rice flakes till it becomes crisp. Add thin coconut milk and cook  till aval become soft.Pour the jaggery and crushed cardamom allow the payasam to simmer and thicken, stirring in …

Caribbean Mango Chicken

Caribbean Mango Chicken
A Caribbean inspired marinade for is moderately spicy, sweet and tart.  This marinade can be prepared well ahead of time and can be stored in the fridge for over a week. Marinate the chicken with this marinade and bake for grill the chicken . It goes well with fresh mango salsa and rice. Try this tasty chicken, you will surely love it.

Recipe is inspired from here and here
Chicken pieces-6
(I used thighs and drumsticks)

For the marinade
Mango pulp- 1 1/2 cup
Lemon juice- 1 lemon
Ginger garlic paste- 1 tbs
Pimiento pepper crushed-2
(Or you can used red bell pepper)
Brown sugar- 1 tsp
Molasses- 1 1/2 tbs
Yellow Mustard-2 tbs
Apple cider vinegar- 2 tbs
Smoked paprika- 1 tsp
Dry red chilly crushed - 1/2 tsp (optional)
Black pepper-1/4 tsp
Ground cumin-a pinch
Cinnamon powder- 1/4 tsp
Clove powder- a pinch
Nutmeg- a pinch
Salt to taste

 Mix all ingredients listed under marinade ( except cumin, cinnamon, clove and nutmeg) in a heavy bottom…

Coconut Shrimp Rice

Coconut Shrimp Rice
Coconut shrimp rice is simple and flavorful one pot dish. This rice cooked in coconut milk. It  is aromatic with coconut, spices, shrimp. Toasted shredded coconut used for garnish gives it a unique flavor and taste. This can be paired with spicy curries or with raita and papad. Try this simple rice dish,you will surely love it.
1)For the rice

Basmathi rice -1 1/2 cup
Cloves- 3
Cinnamon stick- 2 peices
Cardamon- 2
Coconut milk thick- 1/2 cup
water- 2 1/2 cup
salt to taste

2)For the masala
Shrimp- 1/2 pound
Shredded carrot- 1/2 cup
Grated coconut- 1/2 cup
Onion- 1 medium
Ginger chopped- 1 tbs
Garlic- 3 cloves
Green chilly- 3 slit
Curry leaves- a few
Turmeric powder- 1/2 tsp
Garam masala- 1/ 2 tsp
Lemon juice- 1 medium
(or you can use one tomato instead)
Ghee - 1 tsp
 oil and salt to taste

Wash rice nicely and add all ingredients listed under( 1) rice and cook in a low medium flame. Once cooked fluff with a fork and allow to cool down.
Heat ghee and a lit…

Cornmeal Scallion pancakes

Cornmeal Scallion pancakes
Cornmeal pancakes are crispy and savory pancakes and can be served with sour cream or with maple syrup.This recipe is inspired from Williams Sonoma book  Essentials of Breakfast and Brunch. This is a quick and healthy breakfast recipe. You can add fresh corn kernels to get an interesting sweet crunch.Give this recipe a try,you will surely love it.

White or yellow corn meal-1 1/2 cups
Baking powder-3/4 tsp
Sugar- 1 1/2 tsp
Salt-1/4 tsp
Tomato- 1 medium
Water- 1 1/2 cup of boiling water
Spring onions- 3/4 cup
Butter milk- 1/2 cup
Freshly ground pepper
 Butter- 2-3 tbs

In a large bowl, whisk together the cornmeal,salt and sugar. Slowly and carefully stir in boiling water,whisk until smooth and quite stiff. Let the batter stand for10 minutes .Make sure it is completely cooled down and then add chopped onions,butter milk,baking powder, eggs, chopped tomatoes and seasoning. Place a griddle pan and heat till medium hot. Brush with  butter take 1/…

Karimeen Molly-Pearl Spot Fish Coconut Milk Stew

Karimeen Molly
Karimeen molly/ fish molee is a very popular dish in Kerala. If you are a fan of mild creamy fish curry cooked with coconut milk, you have come to the right place. Kerala is a paradise for seafood lovers. Now you may ask what is fish molee/molly? It is a mildly spiced fish stew made with coconut milk and served with appam or fresh bread. It is a soothing dish that complements any spicy meal. Molee is best relished with appam and the combo is divine.Appam is laced pancake made with fermented rice and coconut batter. Perfectly made soft appam and delicious fish molly is a personal pride that every malayalee share in common.  What amazes me about Kerala fish curries is that you have a wide range of curries- from spicy hot red fish curry, pungent and bold with earthy spices and tamarind and at the opposite spectrum is this mild fish molee cooked in coconut sauce. Now, this doesn't mean that Fish molly is bland. Coconut gives it a creamy richness, tangy acidity from vineg…

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
 Baking partners challenge recipe for November is Whoopie pies-a delicious treat loved by both young and old. Since this is the month of pumpkins, Swathisuggested making something with pumpkin as the key ingredient. This recipe was suggested byAnithaof Anitha's Kitchen Diary. Whoopie Pies is a traditional Amish recipe. It consists of sandwiched cake like cookies with a sweet cream filling and you can make a variety of flavors and fillings. Here I used cream cheese filling, you can also try vanilla butter cream or marshmallow fluff cream. Pumpkin whoopie pies is moist and  delicious and a great holiday treat. Thanks Anitha for this wonderful recipe.

All purpose flour- 1 1/2 cup
Brown Sugar- 1/2 cup
Sugar- 3 tbs
Butter - 1/2 stick (4 tbs)
Pumpkin puree- 1 cup
Baking soda- 1/2 tsp
Baking powder- 1/2 tsp
Salt- 1/2 tsp
Ground ginger- 1/2 tsp
Ground cinnamon- 1/2 tsp
Clove powder- a pinch
Nutmeg- a pinch
Vanilla extract- 1/2 tsp

Cream cheese fillin…

Vettu Cake

Vettu Cake
Vettu cake is a tea time snack popular in Kerala. It is deep fried sweet dough made of eggs, flour and sugar and flavored with cardamon. The eggs used here is duck eggs, which is widely used to make vettu cake,but you can also use regular eggs,if duck eggs is not available.Vettu cake has a slightly crispy outside with a fluffy texture inside. This  is a popular snack found in tea stalls and canteens all around Kerala. Try this,you will surely love it.
All purpose flour- 2 1/2 cup
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Duck eggs- 3
Powdered sugar-  1 1/2 cup
( adjust according to sweet preference)
Cardamom powder- 1/2 tsp
Yellow food color- 2 -3 drops (optional)
Oil for frying.

In a food processor, powder sugar along with cardamom powder ( if whole cardamom use 5-6) and keep aside.
Mix salt, flour and baking soda and keep aside.
 Beat eggs lightly and then add the powdered sugar. Mix and beat nicely till the mixture turns light and fluffy.
Add the food color and the…

Semolina Vegetable Puttu

Semolina Vegetable Puttu
 Puttu is steamed rice cake and is Malayali's favorite breakfast. Puttu can be made with rice flour or wheat flour. This recipe uses semolina and is made even healthier by adding vegetables. I clicked this picture when my mother-in law made this for breakfast. Thanks Ammachi for sharing this recipe.

Semolina-2 cup
Grated vegetables- 1 cup
(a combination of shredded carrot, beetroot, chopped beans and green peas)
Coconut - 3/4 cup
Sugar-1 tsp
salt- 1/3 tsp
water- 1/2 cup

Chop vegetables and  keep aside. Take semolina in a bowl and add grated coconut.Rub in coconut using your palm.Mix sugar and salt in 1/2 cup of water and sprinkle it little by little into the semolina mixture. Mix to form a course damp mixture without lumps, resembling wet sand. To check  moisture  press handful of mixture in form of balls. It should hold together and also easily break off when crumbled. Mix in the vegetable and let it sit for five minutes.
Take the puttu…

Tharavu Mutta Roast/Duck Egg Roast

Tharavu Mutta Roast
Tharavu mutta roast/Duck egg curry is a common breakfast recipe. This is spicy curry with caramelized onions and eggs. It is a perfect accompaniment for appam

Ingredients Eggs- 4
Onions medium-3
Tomato- 1 small (optional)
Curry leaves- a few
Ginger thinly sliced- 2 tsp
Kashmir chilly powder-2 tsp
Fennel powder- 1/2 tsp
Salt as needed
Coconut oil

 Boil eggs and keep aside. Slice onions thinly and finely chop ginger.
Heat oil in a pan and add sliced onion, ginger and curry leaves and salt . Saute till onion turns soft and caramelized. Add the tomato and stir fry for another 2 minutes. Add chilly powder and fennel powder and saute. Pour one cup of water, cover and cook till the gravy thickens. Add the egg and fennel powder simmer for another two minutes. Serve with appam or chapatis.

You might also like,
Golden Egg Curry/Burmese Sour Duck Egg Curry
Kerala Egg Roast
Egg Biryani
Akuri/Parsi Scrambled Egg Curry
Beetroot Egg Curry
Egg Puffs

Try this
Hope you will all enjoy...

Pumpkin Pie

Pumpkin Pie
Pumpkin pie is perfect holiday recipe. It has a flaky and tender crust and a smooth custard filling. The filling is sweet and mildly spiced and easy to make. In order to  make tender and flaky crust, make sure that the ingredients are cold and work quickly to avoid the butter from melting. This recipe is adapted Joy of Baking and William- Somona
For the crust
All purpose flour- 1 1/2 cup
Cold unsalted butter- 1 1/2 stick
Sugar- 1 tbs
Salt- 1/2 tsp
Ice water- 5 tbs

Pumpkin puree- 2 cup
Egg- 3
Heavy cream- 1 cup
Sugar- 3/4 cup
Brown sugar- 1/2 cup
Salt- 1/2 tsp
Cinnamon- 1 tsp
Ginger- 1/2 tsp
Clove- 1/8 tsp
Nutmeg- 1 pinch

 To make the pie crust, put all the ingredients in food processor ( except ice water) and process for a few seconds till the butter gets incorporated with the flour and resembles course sand.
Add ice water little by little, till the mixture combines and will hold together when pinched. If it  is still crumbly add one more tbs of water.