Wednesday, April 27, 2016

Vegetable Makhani

Vegetable Makhani

Vegetable Makhani or Sabji Makhanwala is a creamy and rich vegetable curry that goes well with naan or pulao. This is a home made version of popular restaurant style makhanwala. The gravy is creamy and smooth like Kurma. It is a tomato and nut based gravy enriched by cream. Try this recipe,you will surely love it.

Paneer cubed- 100 gram
Potato cubed- 1 cup
Carrots small-2
Green peas- 3/4 cup
Capsicum- 1/2
(add any vegetable of your choice)
Onion- 1
Green chilly-2
Ginger- 1 inch thick piece
Garlic- 3-4 pods
Cashew nuts- 7-8
Turmeric powder- 1/4 tsp
Kashmiri chilly powder- 1 1/3 tsp
Coriander powder- 1 tsp
Garam masala- 1/2 tsp
Kasoori methi powder- a pinch
Cream- 1/2 cup
Cinnamon stick- 1
Cloves- 3
Green cardamom- 3
Coriander leaves- garnish
Oil and salt to taste

Boil vegetables (except capsicum) with little salt, green chilly and 1/2 cup water.

Heat oil in a pan and add chopped onion, cashew nuts, chopped ginger and garlic and saute for a minute. Add 3 chopped tomatoes and saute till the tomato turns soft and mushy. Allow this to cool down and make a puree.

In a pan add some oil and fry paneer till it turns golden brown. In the same way saute the capsicum till soft and keep aside.

In the same oil add the whole spice ( cardamom, clove and cinnamon). After a minute add the tomato onion paste and saute for a few minutes or till the raw flavor disappears. Mix  chilly powder, turmeric powder and coriander  powder and one cup of water.
Cover and simmer for about 4-5 minutes or till oil separates .When the gravy thickens add the boiled vegetables, fried paneer,capsicum and  garam masala. Cook in low flame for another two minutes. Add the cream , kasoori methi powder and chopped coriander, mix and switch off the flame.

Serve with naan, chapati or pulao.

Try this,
Hope you will all enjoy!

Monday, April 25, 2016

Unni Madhuram/ Sweet Banana Balls

Unni Madhuram/ Sweet Banana Balls

Unni madhuram is a sweet snack made with left over bread and ripe plantains. There are several recipes for deep fried banana balls and my personal favorite is undan pori, a popular tea stall snack.I am  loving unni mathuram because of its simplicity and taste .Both these snack are crispy and sweet and made with bananas. Unni mathuram is a Malabar snack. It is extra crunchy in the outside with a sweet spongy center.It is a quick fix snack and kids will love this tea time snack.

Ripe plantains-2
Banana/cheru pazham-2 (optional)
Bread sliced- 6
Cardamom powder-  1/2 tsp
Sugar- 3-4 tbs
Salt- a pinch
Cashew nuts -5-6
Ghee- 1 tsp
Oil for frying

Use dry left over bread for this recipe. You can sun dry it or lightly toast it in the oven.
Cut bread into bits and add to a food processor. Pulse a few times. You will get course crumbs. Reserve two to three tbs of bread crumbs and use the rest for the recipe.

Chop cashew nuts finely and roast in ghee till golden brown.

Finely chop the plantains into small pieces. To this add mashed small plantain/cheru pazham , cardamom powder, salt, sugar , roasted cashew nuts and ghee. Blend and lightly mash this with your hand and add the bread crumbs and mix. Knead like a dough so that the crumbs become moist and it becomes a homogeneous mixture.
Heat oil in a pan. Take small portions of the dough and make small lemon sized balls. Roll each in the reserved bread crumbs and carefully slide into the oil. Fry in medium for two to three minutes or till the dumplings turn golden brown. Drain into paper towels.Serve with tea.

Try it,
 Hope you will all enjoy!

Thursday, April 21, 2016

Prawns/Chemmeen Manga Peera

Prawns/Chemmeen Manga Peera

  Chemmeen Manga peera is very similar to meen pattichathu made with small fish like anchovies, sardine etc.This  is a traditional recipe of Kerala where fish or prawns is cooked along with grated coconut . The difference in this recipe is that instead of  Kudampuli or tamarind  as a souring agent, raw mango is used. Mango imparts taste and flavor to the spiced coconut  mixture along with the prawns,smells and tastes delicious. Chemmeen peera can be served as a side dish for rice.

Chemmeen/prawns- 1 lb
Raw mango- 1 medium
Grated coconut- 1 cup
Green chilly-4
Onion- 1 small 
(or shallots- 5-6)
Ginger- 1 inch thick
Turmeric powder- 1/3 tsp
Fenugreek powder- a pinch
Chilly powder-1/4 tsp
Salt to taste
For tempering
Mustard seeds- 1/2 tsp
Fenugreek seeds- a few
Dry red chilly 3
Curry leaves- one spring
Two tsp of coconut oil

Wash and clean prawns and keep aside. Peel the green mango and chop into thin slices.

Using a mixer make a course paste of coconut, turmeric powder,chilly powder,fenugreek powder, shallots,ginger and green chilly.
In a pan add prawns, mango and the coconut mixture. Lightly mix the whole mixture with your hand and mix well.  Cover and cook in low flame. It will shed its own water and get cooked. This will take about 4-5 minutes. Check in between and stir to avoid burning or sticking in the bottom. Make sure that it becomes dry and there is no moisture left before switching off the flame.

Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and dry red chilly and after a minute.Mix the cooked prawns and stir fry for after a minute before switching  off the flame.
Note- if the mango is not sour enough you can add one tbs of tamarind pulp to the coconut mixture.

Try this..
Hope you will all enjoy

Wednesday, April 20, 2016

Kadala Pradhaman

Kadala Pradhaman/Kadalaparippu Pradhaman

Kadala parippu or channa dal payasam is a traditional payasam made on special occasions like Onam and Vishu . This payasam is also an integral part of Kerala wedding feast.I made this payasam for Vishu sadhya. Parippu payasam sounds simple but believe me, it looks and taste exotic with an enticing flavor. Kadala parippu is cooked in coconut milk and jaggery and flavored with cardamom,roasted cumin, dry ginger powder and ghee.If you like you can also add chowari/cooked tapioca pearls. Try this,you will surely love it

Channa Dal/kadala parippu- 1 cup
Jaggery  powdered- 1 1/3 cup
Ghee- 3 tbs
Thick coconut milk- 1 1/2 cup
Thin coconut milk- 3 cups
Cashew nuts and raisins- a few
Chopped coconut slices- 2 tbs
Dry ginger powder- 1/2 tsp
Roasted cumin powder- a pinch (optional)
Cardamom powder- 1/2 tsp

First step is to cook the channa dal. You can pressure cook it till soft ( 3-4) whistles. If the is excess liquid drain and set aside.

Grate one coconut. Put it in the blender and add half cup of water. Blend for a few seconds and the squeeze  the thick coconut milk. Add 3 cups of water and squeeze again and extract the second time. Keep both separately.

Heat ghee in a heavy bottom pan and roast chopped coconut,cashew nuts and raisin,drain and set aside.
In a pan melt jaggery using one cup of water. Allow it to boil till the jaggery melts. Strain and keep aside.

In the same pan add one more tsp of ghee and add the cooked channa dal and stir fry 5-6 minutes. With the back of the spatula, press and mash as much as you can.The color of the dal will change to golden brown and the raw flavor disappers. Add the thin coconut milk and simmer for another 8-10 minutes.Now add the melted jaggery syrup. Simmer till the payasam/pradhaman thickens.Finally add the thick coconut milk, cardamom  powder, cumin powder and ginger powder and mix well.Allow it to warm up for a minute and switch off the flame.
 Finally garnish with fried cashew nuts,fried coconut pieces and raisins.

Try this
Hope you will all enjoy!

Monday, April 18, 2016

Mutton Yakhni Pulao

Mutton Yakhni Pulao

Mutton yakhni pulao is a  quick and delicious one pot aromatic meal. The rice is cooked in mutton stock and is very flavorful and filling meal.It is milder than biryani but is unique it its own way. Mutton is cooked till tender and later the rice is cooked in the mutton stock along with spices. Try this,you will surely love it.

Basmathi rice- 2 1/2 cups
Mutton  - 1 1/2 lb
Onion- 1 medium
Thinly sliced onion- 1 medium
Green Chilly-2-3
Ginger garlic paste- 1 1/2 tsp
Chilly powder- 1 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2tsp
Kewra water or rose water- 1 tsp
Lemon juice- 1/2 lemon
Cashew nuts or chopped almonds- 2 tbs
Chopped coriander leaves for garnish
salt to taste
Ghee- 1tsp

Whole spices for rice and mutton-
Cinnamon - 2 small stick,Kala Jeera/black jeera- 1/2 tsp
Ajwain/carom seeds- a pinch,bay leaves- 2,cloves-6-7,Star aniseed- 2
Cardamon- 2,Black cardamon- 2


First step is to cook the meat. You can pressure cook it or cook in a heavy bottom pan. 
Mix mutton with ginger garlic paste, salt, chilly powder, turmeric powder,green chilly, pepper powder. Add cardamon, star aniseed and cloves.  Add one cup of water and pressure cook for 3-4 whistles. Reduce the heat and simmer for another 5-6 minutes. Allow the cooker to cool. 

Drain the meat and set aside. Measure the stock and set aside.
Wash and drain rice. 

Heat oil  in a pan and add kala jeera,bay leaves, carom seeds, and cinnamon and fry for a minute followed by chopped onions.Saute till golden brown. Add  rice and stir fry till it changes color. Pour the mutton stock and warm water. You will need a total of five cups of liquid to cook the rice. 

Cook in medium flame till the rice is almost done but still has some stock remaining. At this stage mix in the cooked mutton . Simmer in low flame for 3-4 minutes till all  the water is absorbed. Gently fluff the rice with a fork and add kewra water or rose water and lemon juice.
Heat ghee in a pan and fry sliced onions till golden brown. Fry chopped nut and use this to garnish along with chopped coriander leaves.
Serve warm with raita,pickle,papad or any spicy dish of your choice.

Try this...
Hope  you will all enjoy

Wednesday, April 13, 2016

Padavalanga Parippu Thoran

Padavalanga Parippu Thoran

Padavalanga/ snake gourd is common vegetable in Kerala. Back home it was always grown in the backyard garden and mom makes many endless varieties of curries with this veggie. Here I rarely find fresh padavalanga. So when I got some fresh ones I made this padavalanga kadalaparippu thoran.Thoran is a simple and easy side dish which goes well with rice. It is  stir fry recipe of vegetables with coconut.

Padavalanga/snake gourd- 3 cups chopped
Kadala parippu/split channa dal cooked - 3/4 cup
Onion- medium finely chopped
Coconut- 1/2 cup
Green chilly-3-4
Turmeric powder- 1/3 tsp
Cumin - 1/3 tsp
Chilly powder- a pinch
Garlic - 2 pods
Mustard seeds- 1/2 tsp
Curry leaves- 2 springs
salt to taste
Coconut oil- 2 tbs


Cook kadala or gram until it becomes soft but not mushy and keep it aside.
Chop the padavalanga/snake gourd into small pieces.
In a food processor lightly crush coconut, cumin, red chilly powder( or red chilly)and garlic and keep aside.
Cook padavalanga along with salt and chopped green chilly till it is soft. Sprinkle only 2-3 tbs of water. The snake gourd contains lots of moisture so it will get cooked.
In a separate pan add mustard seeds and when it splutters add chopped onion and curry leaves. Add the cooked vegetable and the coconut mixture and saute for two minutes in high flames till it is dry.
Serve with rice.

Try this,
Hope you will all enjoy!

Pineapple Manga Perukku

Pineapple Manga Perukku

Pineapple and mango perukku is a quick and easy side dish for rice. It can be served in Sadhya too. This is more like a salad and does not involve any cooking.Try this,you will surely love it. 

Chopped pineapple- 3/4 cup
Chopped green mango- 3/4 cup
Yogurt- 1 cup
Grated coconut- 1/3 cup
Mustard seeds- 1/4 tsp
Cumin seeds- a pinch
Green chilly-2
Sliced ginger- 1/2 tsp
salt to taste

For tempering
Mustard seeds- 1/4 tsp
Dry red chilly-2
Curry leaves- a few

Chop pineapple and mango into small pieces.
Make a fine paste or coconut, cumin and 1/4 tsp of mustard seeds. Add this to the chopped pineapple and mango and mix in the yogurt,green chilly and salt. Set this aside.
Heat oil in a pan and add mustard seeds. When it splutter add chopped dry red chilly and curry leaves. When it changes color, take off from the flame and pour over the salad. Mix well and serve.

Try this,
Hope you will all enjoy!

Tuesday, April 12, 2016

Crispy Calamari/Squid Rings

Crispy Calamari/Squid Rings

Crispy calamari rings can be served as an appetizer or as a snack. Squid/koontal deep fried and crispy is very appetizing. I usually make the Kerala style spicy roasted squid/koontal. But this one is quick recipe and kids will enjoy eating them.This is breaded calamari, you can also try tempura batter to make them.

Calamari/squid - 1/2 lb
Paprika- 1/2 tsp
Garlic paste- 1/2 tsp
Salt and pepper to taste
Lemon juice- 1/2 tsp
finely chopped parsley-1/2 tsp
All purpose flour- 2 tsp
Egg- 2
Bread crumbs- 1 cup
Oil for deep frying

Mix calamari/squid with salt,pepper, lemon juice, paprika,garlic paste and chopped parsley. Mix well and set aside for at least 10 minutes.
In a bowl beat egg with two tsp of water. In another bowl put the bread crumbs.
 Toss calamari with the flour. Take one ring at a time, dip first in egg and then roll in bread crumbs.Layer then flat on a tray and keep in the fridge for 10-20 minutes.
Heat oil in a pan. Gently slide calamari rings into the oil,do not over crowd or fry in high heat. Keep the heat medium and fry till both sides are crispy for 3-4 minutes. Drain into paper towels. Serve warm with tomato sauce.

Try this,
Hope you will all enjoy!

Monday, April 11, 2016

Malabar Thenga Choru/Coconut Rice

Malabar Thenga Choru

Malabar Tenga Choru/ coconut rice delicious and fragrant rice. It is your simple regular rice cooked in coconut milk . I used jeerakashala/ kaima rice, a tiny aromatic rice that is common in Malabar region of Kerala. It is very simple yet exotic and perfect for any occasion. If you have sudden  guests and do not have much time to make an elaborate dinner or lunch,try this quick and delicious rice. Tenga Choru can be paired with any spicy curry.

Jeerakashala/ kaima rice- 1 1/2 cups
Shallots chopped- 1/2 cup
Ginger chopped- 1/2 tsp
Green chilly-3
Water- 1 1/2 cup
Coconut milk- 2 cup
(use both thin and thick coconut milk)
Grated coconut- 1/2 cup
Turmeric powder- 1/2 tsp (optional)
Fenugreek seeds- 1/3 tsp
Star Aniseed- 2
Ghee- 2 tsp

For garnish
Thinly sliced onion- 1/2
Chopped coconut slices- 2 tsp

Wash and soak rice for half an hour,drain and keep aside.

Heat oil and ghee in a deep quart pan .Add star aniseed and fenugreek seeds.Next add chopped shallots,green chilly and ginger and saute till there is  a nice aroma. Add grated coconut,turmeric, salt and saute for two minutes.

To this add the rice and fry in medium flame for two to three minute till the rice changes color and is well coated with the masala. Pour  warm water and coconut milk.Cover,reduce flame to medium and cook till all the water is absorbed and the rice is cooked. Switch off the flame and using a fork make the rice fluffy.

In a separate pan heat oil and fry sliced onion and chopped coocnut till golden brown. Pour this over the rice and mix well.Serve coconut rice with spicy chicken curry and raita.

Try this,
Hope you will all enjoy!

Saturday, April 9, 2016

Mango Curry/Manga Thodu Curry

Mango Curry/Manga Thodu Curry

Recipes with raw and ripe mangoes are integral part of Kerala cuisine.Manga thodu curry/mango curry is a easy side dish for rice. This is a central Kerala style thodu curry/side dish for Sadhya. I got this recipe from my mother-in law and she calls this as Kadu Manga. It is different from the regular mango pickle and does not have shelf life like pickles. The mango used for this recipe is not sour and raw,but little sweet and slightly ripened. It should be firm to touch. Coconut is added in this curry and it has a different and unique flavor. I have already posted recipes like Kadu Manga(pickle mango) and Vella Manga Curry.

Mango chopped- 1 1/2 cup
Garlic- 4-5 pods
Curry leaves - a few
Chilly powder- 1 1/4 tsp
Fenugreek powder- 1/4 tsp 
Pepper powder- 1/2tsp 
Cumin powder- 1/2 tsp
Mustard powder- 1/2 tsp
Asafoetida/kayam/hing- 1/4 tsp
Salt to taste
Thick coconut milk- 3/4 cup

To temper
Curry leaves - a few
Dry red chilly-2
Mustard seeds- 1/3 tsp
oil as needed
Peel the skin of the mango and chop into small pieces .Crush garlic and curry leaves into a course mixture. Mix chopped mango  with chilly powder,pepper powder, cumin powder fenugreek powder, mustard powder, the crushed garlic and curry leaves and salt. Set this aside for at least 2-3 hours.
Heat oil in a pan and add mustard seeds. When it splutters add dry red chilly and curry leaves and fry. Add hing and the spice mixed mangoes.Saute for two to three minute or till it becomes soft. Add thick coconut milk and allow to simmer and thicken.Switch off the flame.Serve as a side dish for sadhya.

Try it
Hope you will enjoy this recipe!

Tuesday, April 5, 2016

Chettinad Fish Fry

Chettinad Fish Fry

Fish fry is my all time favorite comfort food. We make simple fish fry often, but the Chettinadu fish masala is flavorful and tasty. Started loving this spicy and tempting fish fry. I used king fish but you can use any kind of fish or prawns for this recipe.

King Fish- 4 slices
Pearl onion-2-3
Chilly powder- 1 tsp
Ginger - 1 small piece
Garlic-3 pods
Turmeric powder- 1/4 tsp
Pepper powder- 1/4 tsp
Fennel seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Rice flour- 1/2 tsp (optional)
salt to taste
lemon juice- 1/2
oil for frying

Clean fish and squeeze some lemon juice,rub on the fish and then give a final rinse.

Make a paste of shallot, ginger, garlic,cumin seed and fennel seeds. Into this mix chilly powder, turmeric powder,pepper powder and salt. Sprinkle little water and make a smooth paste. Apply this on the fish let it  marinate for 2 hours in refrigerator or at least half an hour. Just before frying sprinkle lemon juice and dust with rice flour.

Heat oil in a pan and add curry leaves. if you like the flavor. Place the fish.Fry in medium flame.After three minute gently flip over and fry the other side till it is done. Serve warm with rice.

Try this
Hope you will all enjoy!

Saturday, April 2, 2016

Mango Agar Agar Pudding

Mango Agar Agar Pudding

Mango Agar Agar Pudding is an easy chilling summer dessert. I love any dessert with mangoes and this pudding was in my wish list for long. Made this easy pudding for Easter dinner. Try this you will surely love it.

Mango puree- 2 1/2 cup
Agar Agar- 15 grams
Condensed milk- 1/2 cup
Sugar-3-4 tbs
Cardamon powder- 1/2tsp
Rose essence- a few drops
(or you can use vanilla essence)

Cut agar agar into strips and soak in one cup of water. Set aside for 10 minutes.
Make a fine puree of mangoes and mix with condensed milk, sugar, cardamon powder and rose essence and set aside.
In a sauce add soaked agar agar and one cup of water. Cook in low flame till the agar agar melts down completely and the consistency turns like thin syrup.
Switch off the flame and pour this into the mango mixture and mix. Immediately transfer into molds and refrigerate for 3-4 hours till its is set. Enjoy!

Try this..
Hope you will all enjoy!

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