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Showing posts from September, 2016

Rice Vermicelli/Rice Noodle Pancake

Rice Vermicelli/Rice Noodle Pancake Rice vermicelli pancake is filling and yummy breakfast.This recipe is inspired from the crispy Asian style rice noodle pancakes. This is a sweet version with plantain, dates and eggs. You can also make a savory version as per your taste. Try this you will surely love it. Ingredients Dried rice noodles- 5 oz. Sweet ripe plantain- 2 small chopped Eggs-2 Milk- 1/3 cup Chopped dates- 1/3 cup Chopped nuts- 1/4 cup Sugar to taste Cardamom powder- 1/3 tsp Salt- a pinch Butter Soak dry rice noodles in hot water for 10 minutes. When soft drain into a colander and set aside. When all the water drains off break into smaller pieces. In a separate bowl beat eggs, milk, sugar and cardamon powder. Add rice noodles, chopped plantains, chopped dates and nut and mix well. Heat pan and lightly grease with butter. Take ladle full of the rice  noodle mixture and place on hot griddle. With the back of the spoon press lightly to form a disc. Co

Baby Scallop Ginger Stir Fry

Baby Scallop Ginger Stir Fry Scallops Stir fry is tasty and it cooks fast. It is a star when it comes to quick fix meals. This is the first time I cooked scallops and I am already in love with this sea food delicacy. The recipe is adapted from here .  It has a mild sweet flavor with a soft buttery texture. Scallops can be pan roasted and the flavor is enhanced with ginger,soy sauce and  oyster sauce, along with the crunch of walnuts. Try this you will surely love it. Ingredients Scallops- 1/2 lb Onion- 1 medium spring onions- 1/3 cup Walnuts- 1/3 cup Chopped ginger- 2 inch thick Oyster sauce- 1 tsp Soy sauce- 1 1/2 tbs Sugar- 1/3 tsp Dried red chilly flakes- 1/2 tsp(optional) Vegetable oil- 1 tbs salt and pepper to taste Toast walnuts in a large skillet over medium flame. Toast for 2-3 minutes and set aside. Wash and pat dry the scallops and add a pinch of salt and pepper and mix. Heat oil in the pan, saute chopped ginger for a few seconds and add scall

Tomato Dates Curry/Thakkali Enthapazham Curry

Tomato Dates Curry/Thakkali Enthapazham Curry This is a sweet and sour curry made with tomato and dates. It can be served as a chutney or as a thodu curry for sadhya. It can be served along with pickles and pachadi. It is quick and can be made in a jiffy. Try this you will surely love it. Ingredients Tomato- 3 medium Dates -8-10 seedless Ginger- 2 tsp chopped Onion- 1 small Tamarind- small ball Jaggery- 2 tsp (powdered) Curry leaves- a few Turmeric powder- a pinch Chilly powder-11/2 tsp Pepper powder- 1/2 tsp Fenugreek powder- 1/2 tsp Cumin powder- 1/8 tsp Oil Mustard seeds- 1/3 tsp salt to taste   Soak  dates for one hour. When it gets soft remove seeds and mash  with hands to into a pulp. Soak tamarind and also extract its pulp. Heat oil in a pan and add mustard seeds. When it splutters and add chopped onion,ginger curry leaves. Saute till it turns golden brown. Add the chopped tomatoes and cook till it is soft. Next goes in turmeric powder,chilly

Elaneer Rose Payasam/ Rose Tender Coconut Payasam

Elaneer Rose Payasam/ Rose Tender Coconut Payasam  Elaneer payasam is made with young tender coconut water. Elaneer is refreshing and sweet in its own. Tender coconut meat will be soft and jelly like and can be scooped with a spoon. This payasam is made extra flavorful with the addition of rose petals. You can use tulasi leaves instead of rose  petals.Sago pearls is also added and helps thickening up puddings Try this, you will surely love it. Ingredients Tender coconut meat - 1 cup Tender coconut water- 1 1/2 cup Milk- 1 1/2 cup Condensed milk- 1/2 tin Sago pearls/ chowari-1/2 cup Sugar- 2 tbs Rose petals - course paste- 1 tbs Rose water- a few drops Chopped cashew nuts- 8-10 Crushed cardamom- 2-3 First step is to cook the sago. In a heavy bottom pan add 5-6 cups of water and bring to a boil. Add the chowari and allow it to boil for two to three minutes, drain and add fresh batch of boiling water (again 5-6 cups) and continue cooking till it is cle

Sesame Brittle/Ellu Mittai

Sesame Brittle/Ellu Mittai Ellu Mittai/ sesame brittle is old fashioned sugar and nuts candy. Earlier I posed sesame ladoo recipe with jaggery. This brittle is made with sugar. It is easy to make at home and make crunchy,delightful and tasty snack. Crispy nuts with the rich caramel flavor is something that is irresistible and kids will surely love it. Here I have used sesame seeds,but you can use peanuts, cashew nuts or any nuts of your choice. Ingredients Sesame seeds- 1 1/2 cup Sugar- 1 1/2 cup Water- 3 tbs Oil- 2 tbs Ghee- 1 tsp Baking soda- 1/4 tsp salt- a  pinch Cardamon powder-  1/2 tsp   Dry roast sesame seeds till it starts popping up and there is a nice aroma. Allow this to cool down. Grease a baking pan with ghee and set aside. In a heavy bottom pan add sugar, water, oil and a pinch of salt. Put this on the stove on low medium flame and heat it. The sugar will start melting and slowly caramelize. There is no need to stir in the first stage. Allow it

Crab/Njandu Thoran- Crab meat and Coconut Stir Fry

Crab/Njandu Thoran- Crab meat and Coconut Stir Fry Thoran is Kerala's version of a quick stir fry with coconut and spices. A thoran with assorted seasonal vegetables, steamed rice, and fish curry is a modest meal that you find in most homes in Kerala. You will be amazed at the sheer variety a simple dish like thoran can offer. Seafood thoran is a regional favorite and uses fish, prawns, clams, mussels, squid, or crab. If you are craving a simple South Indian meal, you must try this delightful thoran. It is heartwarming homey food that you can enjoy during the weekends. Crab has its unique place in Kerala cuisine, and everyone adores crab in my family. We always try crab curries or crab roast when we visit Kerala.  My recipe comes from my mom. She often makes crab thoran with a small variety of crab. Picking and eating crab meat can be a lot of fun and the coconut has a sweet crunch and a good flavor the crab. Since my little one loves crab but does not understand the fun of e

Padavalanga Chena Kootu/ Snake gourd Yam Curry

Padavalanga Chena Kootu/ Snake gourd Yam Curry Padavalanga Chena Kootu/ Snake gourd Yam Curry is delicious and healthy combo of vegetables and chickpeas. Kootu curry is an integral part in Kerala Sadhya and is relished along with aviyal and erisseri .Kootu curry has a wonderful aroma of roasted coconut.You can use any combination of vegetables and lentils to make kootu curry. Earlier I posted a combination of plantains and yam. Try this, you will surely love it. Ingredients Chena/elephant yam- 2 cups Padavalanga chopped- 2 cups Chickpeas- 1/2 cup Whole Black Pepper- 1 tsp Dry red chilly- 4 Grated coconut- 3/4 cup Turmeric powder- 1/2 tsp Cumin- 1/3 tsp Ghee- 1 tsp Jaggery - 1 tsp Salt to taste   For seasoning- Shredded coconut- 1/3 cup Mustard seeds- 1/2 tsp Whole Pepper - a few Dry red chilly -2 Curry leaves- 2 springs Soak chickpeas for about 4 hours and then pressure cook it and keep aside. Add water to the same level as chick peas in the