Skip to main content


Showing posts from November, 2016

Uppumanga Kovakka Curry

Uppumanga Kovakka Curry Uppumanga curry is a simple coconut based curry that is served with rice. It is made with salted mangoes and you can add vegetables or dried prawns to the gravy. Uppumanga is a traditional recipe. Raw tender mango  are selected and preserved in salted water. It can be used later to make pickles,curries and  chamanthy/chutney.

Kovakka/Ivy gourd sliced- 2 cup
Uppumanga/brine mango - medium-2 chopped
Pearl onion- 4-5
Green chilly- 4
Ginger- 1 inch thick
garlic - 2 pods
Coconut grated - 1 cup
Turmeric powder- 1/2 tsp
Chilly powder- 1/3 tsp
Cumin - 1/2 tsp
Curry leaves- a few
Mustard seeds- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Dry red chilly-2
Salt to taste

Make a fine paste of coconut, chilly powder, and cumin. Add shallots and ginger and garlic in the end and give one quick pulse. Cook chopped kovakka/Ivy gourd and uppumanga/salted mangoes along with  turmeric,  green chilly and half cup of water. You can add salt if needed in the end.
When it is al…

Pomegranate Chicken Pulao

Pomegranate Chicken Pulao
Chicken pulao is my go- to quick one pot meal. I make it when ever on those lazy days or  no mood of elaborate cooking,but still want a nice lunch or dinner. Chicken pulao is aromatic and tasty rice dish and you can experiment with ingredients and flavors.Recently I have been trying some Persian meat recipes which use pomegranate molasses and believe me it has a magical touch.The flavor is  unique and exotic taste with sweetness and tart . Try this you will surely love it.

Basmathi rice- 2 cups
Chicken - 1 lb
Pomegranate molasses- 3-4 tbs
Onion- 1medium
Green peas- 1 cup
Tomato puree- 1/2 cup
Green chilly-3-4
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Ginger- garlic paste - 1 1/2 tsp
Whole spices-cinnamon - 1 stick,cloves- 4-5,Star aniseed- 2,cardamon- 2
Mint leaves a few
oil-2 tsp
salt to taste
Cashew nuts- a few
Pomegranate seeds- for garnish

Wash rice, drain and keep aside.Clean and marinate the chicken with chilly powder,turmeric powder, …

Blackened Tilapia

Blackened Tilapia
Blackened tilapia is one of my quick go-to recipes. I make this all the time, especially when I want to serve a quick and healthy dinner for my family. For this recipe, I used the whole tilapia, but if you have frozen tilapia fillets, then it is easy to whip up a quick meal. Not more than 10 or 15 minutes and your meal is ready! Serve it with some roasted potatoes or some salad and you have a filling meal. Growing up tilapia was never my favorite, but recently I have fallen in love with this mild-flavored fish. It is soft and flaky and pairs well with any kind of bold spice rub. And the added benefit, is an inexpensive lean protein, especially if you are on a diet.
The spice blend is very similar to the Cajun spice mix- bold and flavorful. Spice rub for this fish fry is versatile and can be used for other fish and poultry recipes. Blackened tilapia is skillet fried fish with flavorful spices and butter. You can also bake it in the oven.
This homemade spice mix is packe…

Apricot Chutney

Apricot Chutney
Apricot chutney is sweet and tangy chutney. It is simple to make and is a tempting and tasty condiment. It can be served with grilled meat , spread on bread sandwich or can be served with cracker and cheese. This recipe is adapted from Martha Stewart's recipe collection. You can refrigerate this for two weeks.

Pitted and chopped  apricot- 4 cup
Onion- 1 small
Ginger chopped- 1 tsp
Brown sugar- 1/3 cup
Honey - 2 tsp
Paprika- 1 tsp
Cumin powder- a pinch
Apple cider vinegar- 1/2 cup
Mustard powder- 1/2 tsp
salt to taste
Oil- 2 tsp

Heat oil in a heavy bottom pan. Add chopped onion and ginger and stir till the onion turns translucent. Add the chopped apricot and the rest of the ingredients. Simmer in low flame for 25-30 minutes. When the chutney thickens switch off the flame. Let it cool down and transfer into a glass container. This can be refrigerated for two weeks.

Try this
Hope you will all enjoy!

Kakka Erachi Thoran

Kakka Erachi Thoran
Coastal Kerala has a great variety of sea food delicacy and clam meat is one among them. Kakka erachi/Clam meat is stir fried with coconut or is made into coconut based curries or fries. Kakka erachi  thoran is a spicy stir fry with grated coconut.Try this recipe,you will surely love it. 

Kakka Erachi/ Clam meat- 1 lb
Shallots chopped-1 cup
Grated Coconut- 1 cup
Green chilly-3
Pepper powder- 1/3 tsp
Ginger- 1 inch thick
Garlic-4 - 5 pods
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam masala- 1/3 tsp(optional)
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves -a few

Clean kakka erachi/clam meat. Squeeze each of the black sack that you see on the top portion and discard it. Wash and rinse thoroughly three to four time so that there will not be traces of dirt and sand.You can also rinse using a little lemon juice. In a mixer crush coconut, garlic and green chilly  and set aside.
 Mix kakka erachi with salt, green chilly,pepper powder and turmer…

Brazilian Truffles/Brigadieros

Brazilian Truffles/Brigadieros
Brigadieros is a Brazilian candy/sweet treat made with condensed milk and chocolate. These truffles has smooth fudge like texture and is perfect for holidays or as party treats. Kids will love it and is so easy to make. Try this,you will surely love it.

Condensed milk- 1 tin
Semi sweet chocolate- 4 oz.
Cocoa powder- 3 tbs
Butter - 2 tbs
Chocolate sprinkles or chopped nuts for garnish

Roughly chop semi sweet chocolate and add into a micro safe bowl along with butter. Micro wave for 30 seconds and whisk it gently and put it back and micro wave for another 30 seconds. Continue this process until the chocolate melts completely. Whisk till smooth.
In a sauce pan add condensed milk, cocoa powder, melted chocolate and cook on stove top, on medium flame for 8-10 minutes or till it thickens. It will leave the edges of the pan.Transfer into a greased plate and refrigerate for 1-2 hours. Take small spoon fulls of the mixture and roll into balls. Roll o…

Golden Egg Curry/Burmese Sour Duck Egg Curry

Golden Egg Curry/Burmese Sour Duck Egg Curry
Golden egg curry is a Burmese recipe. Fried eggs is served along with a delicious spicy, sour, tomato curry sauce. The frying part is important as it gives it a beautiful golden crust. The recipe is adapted from here.

Duck eggs-4
Chopped onion- 2 medium
Tomatoes- 3
Ginger garlic paste- 1 tsp
Shrimp paste- 1 tsp (optional)
Fish sauce- 1 tsp
Tamarind pulp- 2 tsp
Sugar- 1 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Green chilly- 2
(or paprika according to spice tolerance)
Salt to taste
Cilantro for garnish

Boil eggs and then transfer into cold water. When it cools down completely peel and  keep aside.
Make a puree of tomatoes and set aside.
Heat oil in a pan and add turmeric powder and the eggs. Toast it for 2-3 minutes till egg turns golden and slightly crispy in the outside. Remove the eggs from the pan . Into the same oil add sliced onion, ginger garlic paste and salt . Saute till onion turns soft and caramelized.

Ethapazham Aval Nanachathu

Ethapazham Aval Nachathu
Beaten rice/aval is often served as a quick and healthy tea time snack in Kerala.Aval nanachathu is a mixture of aval, coconut, sugar and bananas. This is almost a similar version with caramelized plantains and jaggery.

Poha or aval - 1 1/2 cup
(I used the brown one)
Jaggery- powdered-1/2 cup
Roasted cashew nuts- a few
Roasted Sesame seeds- 3 tbs
Shredded coconut- 1 cup
Raisins- 10-12 (optional)
Cardamon powder- 1/2 tsp
Ghee-1+1 tsp
Plantain ripe-2 medium
Sugar- 2 tbs

Cut plantains into small cubes. Toast sesame seeds till golden and set aside.Heat ghee in a pan and fry cashew nuts and raisins till golden and keep aside.Add the plantains and fry slightly, saute and turn to the other sides and fry. Add sugar and allow to caramelize for about 3-4 minutes till the caramelized sugar gets well coated.

Take aval in a large bowl and add coconut,ghee, powdered jaggery and cardamom powder. Mix well with your hands till the aval becomes wet. Sprinkle 2-3…
Related Posts Plugin for WordPress, Blogger...