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Showing posts from November, 2015

Pavakka/Bitter gourd Kichadi

Pavakka Kichadi
Today's recipe is kichadi which is a yogurt-based side dish served with rice. Kichadi is also an integral part of Onam and Vishu Sadhya. I have posted other versions of kichadi with beetroot and okra. Kichadi with pavakka/bitter gourd is tasty and easy to make.  Bitter gourd is a staple vegetable in Indian cuisine. Bitter gourd or bitter melon as the name suggests is bitter. But there are some dishes with bitter gourd that you should give a shot before you write off this bitter vegetable completely. And the best part of pavakka kichadi is that does not taste bitter. Thinly sliced bitter gourd is deep-fried in good flavorful coconut oil, till crispy and then mixed into spiced yogurt. The spiced sour yogurt and the bitter pavakka mix in and combine to construct a flavor profile that makes your taste buds happy! I have always loved this vegetable and I should thank my mom and her endless list of recipes with bitter gourd. She makes pavakka theeyal, pulinkari, kondattam…

Skillet Chile Cheese Cornbread

Skillet Chile Cheese Cornbread

Baking partners challenge for this month is corn bread. When Swathi asked me to make and share this recipe, I thought it is a wonderful idea as it can be part of Thanksgiving menu . This is a southern style skillet cheese corn bread with a spicy kick and flavor of  jalapenos. It turned out moist and flavorful. The recipe is adapted fromWeight Watchers Light and Easy Cookbook,Oxmoor house,1997 and from 1001 Great Recipes from around the World, Culinary Arts Institute, New York, 1981.

Yellow Cornmeal- 1 1/2 cup
All purpose flour- 1 cup
Baking powder- 2 tsp
Salt- 1/4 tsp
Brown sugar- 2-3 tbs
Vegetable oil-1/4 cup
Carrot shredded- 1/3 cup (optional)
Green chilly  or Jalapenos- 3 ounce
(or according to spice tolerance)
Corn - 1/2 cup
( or cream style corn 1/2 can)
Butter milk- 1 cup
Milk- 1/2 cup Shredded mild Cheddar cheese- 1 cup

Mix cornmeal, flour, baking powder, salt and sugar and set aside. Pre heat oven to 400 degree F Lightly beat eggs until blen…

Molasses Cornbread

Baking partners challenge for this month is corn bread. When Swathi asked me to make and share this recipe, I immediately agreed . Making corn bread has always been in my wish list. It is  perfect for holiday meal.The first time I saw this recipe was in Shakers frugal cook book. It had very little ingredients and easy to put together. It can be served as a snack or part of a meal. Try this, you will surely love it.

Recipe source: Dorling Kindersley, Classic Home Cooking,London, 1995.

Fine yellow cornmeal- 1 1/2 cup All purpose flour- 1 cup Dark brown sugar- 1/4 cup Sugar- 1 tbs Molasses- 1/2 cup Baking powder- 2 tsp Salt- 1/2 tsp
Milk- 1 1/4 cup Egg-2 Melted butter- 4tbs Vegetable oil- 2 tsp Cinnamon - a pinch (optional)

Lightly butter cake pan and set aside.Pre heat oven to 400 degree F. Mix corn meal, flour, sugar, salt, cinnamon and baking powder.
In a separate bowl beat egg, melted butter,molasses, milk and oil till it is bubbly. Make a well in the center of the flou…

Fruits Varattiyathu

Fruits Varattiyathu
Todays recipe is fruits varattiyathu/ fruit preserve  made in traditional Kerala style. Chakka varatti/jack fruit preserve is a popular in  Kerala which is made with fully ripe jack fruit bulbs. Along with chakka/jack fruit I have used pineapple, ripe plantain and ripe mango to make this fruits varattiyathu. It can be used as a jam or it can be served as halwa/dessert. You can also use this to make payasam, ila ada and steamed dumplings. Try this,you will surely love it

Ripe Jack fruit chopped- 15-18 bulbs
Pineapple chopped- 1 cup
Ripe plantain- 1
Mango medium sized- 1
Jaggery powdered- 2 1/2 cup
Ghee- 1/3 cup
Cardamon powder- 1 tsp
Dry ginger powder- 1/2 tsp

De-seed jack fruit bulbs and cut into small pieces. Chop the fruits and keep aside
Boil jaggery with 2 cup of water till completely dissolved, strain and keep aside.
Take a heavy bottom pan and cook the chopped fruits with one cup of water.
When the fruits is cooked completely mash …

Chemmeen Kadachakka Masala/ Prawns Breadfruit Masala

Chemmeen Kadachakka Masala/ Prawns Breadfruit Masala
Kadachakka/ sheemachakka/breadfruit is widely cooked in Kerala and there are several recipes with breadfruit as the star ingredient. Earlier I posted a sweet coconut stew made with breadfruit. This is a spicy delectable combo with prawns. You can serve this with rice, chapathi or pathiri.

Bread fruit cubed- 1 medium size
Prawns- medium sized-1 cup
Onion - 2 medium
Ginger- 1 inch thick
Tomato- 1
Green chilly-2
Chilly powder- 1 tsp
Turmeric powder- 1/3 tsp
Coriander powder- 1/2 tsp
Thick coconut milk- 1/2 cup
Curry leaves- a few
Garam Masala or meat masala- 1/2 tsp
Oil as needed and salt to taste

To roast and grind 
Coconut grated- 1/3 cup
Pearl onion-2 slices
Fenugreek seeds- a few
Fennel seeds- 1/4 tsp
Curry leaves- 1 spring

Heat a pan and dry roast coconut, pearl onion sliced, fenugreek seeds, fennel seeds and curry leaves. Roast till it changes color to brown.Make this into a fine powder and set aside.

Heat oil in a pa…

Ghee Mysore Pak

Ghee Mysore Pak
Happy Diwali to all my friends and readers!May this festival of lights bring  happiness and joy to all of you!
 On this festive happy  occasion I made ghee mysore pak or soft more pak. It is easy than the regular mysore pak and can be easily prepared at home.Ghee Mysore pak is delicious and melt in mouth sweet. This famous south Indian sweet needs no introduction. It is made with gram flour /besan, sugar and ghee/clarified butter.

Gram flour/Besan- 3/4 cup
Sugar- 1 1/4 cup
Ghee -1 cup
Cardamon- a pinch
Sugar- 1 tsp

Sift gram flour and set aside. In a heavy bottom pan add sugar and one cup of water. Bring this to a boil and reduce the flame. Allow this to simmer till the sugar attains one thread consistency. You can add a pinch of color if you like bright yellow color.
Add gram flour while continuously whisking the sugar syrup. Mix well and make sure there is no lumps. Continue cooking in low flame for another 5-6 minutes. Add warm ghee in little addition …

Lahori Fish Fry

Lahori Fish Fry
Today's recipe is a a popular street food from Lahore. They have a rich diversity of tasty food. This a quick and easy fish fry which we can make at home. It can be served with rice or as an appetizer. This is skillet fried,but you can also batter dip and deep fry them to serve like pakoras. It is perfect for potluck parties.

Fish fillet of your choice- 1/2 kg
(I used king fish)
Gram flour- 2 tsp
Ginger garlic paste- 1 tsp
Turmeric powder- 1/2 tsp
Kashmiri chilly powder- 1 tsp
Dry red chilly- 2
Coriander seeds- 1 1/2 tsp
Fenugreek seeds- 1/ 4 tsp
Ajwain seeds- 1/4 tsp
Cumin seeds- 1/2 tsp
Chat Masala- 1/4 tsp
Salt to taste and oil for frying

 Dry roast coriander seeds, cumin seeds,ajwain, fenugreek seeds and dry red chilly till there is a nice aroma. Crush this using a mortar and pestle or make it into a course powder using a mixture . Marinate the fish with this powder, kashmiri chilly powder,gram flour,turmeric powder, salt and ginger garlic paste. Se…

Carrot Burfi

Carrot Burfi
Burfi is milk based confectionery that is available in wide range of flavors. Carrot burfi tastes like carrot halwa and can be sliced like a fudge. Try this sweet,you will surely love it.

Carrot grated- 3 cup
Khoya- 250 grams
Milk- 3 cup
Sliced almond or cashew nuts-  to garnish
Sugar- 3/4 cup
Ghee- 3 tbs
Cardamon- 1/2 tsp

Heat ghee in a pan and roast the almonds or cashew nuts till golden brown. Remove from ghee and keep aside.
 In the same pan add grated carrots and roast till there is a nice aroma for about two to three minutes. Add milk and cook till the carrot is soft and the milk thickens.Add grated khoya and mix with the carrots. Stir continuously to avoid sticking to the bottom of the pan. Cook the mixture till it becomes thick and leaves the edges of the pan.
 Add the cardamom powder, roasted nuts and mix well. Stir for two to minutes and remove from the stove.
Grease a plate with ghee and transfer the contents into the plate. Flatten and smooth  …

Rajma/Kidney Beans Pulao

Rajma/Kidney Beans Pulao
 Pulao is simple one pot meal and I often make with vegetables or meat. This time I had some leftover kidney beans/rajma. Its delicious and aromatic combo of rice, spices, beans and vegetables. It is easy lunch box recipe.

Basmathi Rice- 1 1/2 cups
Kidney beans- cooked- 1 cup
Beans- 1/2 cup
Onion- 1
Green chilly- 3
Ginger- 1 inch piece
Garlic- 2
Turmeric- 1/2 tsp
Garam masala- 1/8 tsp
Chicken broth/ Vegetable broth- 1 cup
Water- 2 1/2 cup
Whole spices-Cinnamon- 1 inch  stick,Cardamon- 2,Cloves - 4
Lemon juice-  1 tsp
Salt to taste
Cashew nuts chopped- 5
Raisins- a few
Oil 2 tsp
Ghee- 1 tsp

To cook rajma/kidney beans soak over night. Pressure cook (5-6 whistles) and keep aside.
Chop beans, onion, ginger and garlic and set aside.
Heat oil and ghee in a deep heavy bottom pan and add in the whole masalas, cashew nut and raisins . When it changes color  add onion,ginger- garlic and saute till the raw flavor disappears and the onions turn golden brown…
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