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. Ingredients 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 i

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. Ingredients 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 wit

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 

Fresh Apricot Chutney Recipe

Apricot Chutney Apricot chutney is a sweet and tangy condiment, and there is nothing better than delicious home-cooked chutney. Chutney is simple and delicious fruity preserve and a must-have in your kitchen. There are days when I like to do elaborate cooking and some days where I want to spend as little time as possible in the kitchen. This chutney comes in handy, and there are so many ways you can use this chutney. Apricot chutney has that sweet and savory combination and a pretty color too. It works well with grilled chicken, veggies, beef, or pork. The Apricot chutney I made went fantastic with roasted duck. It is also perfect with toast, cheese, and crackers. This recipe is adapted, from Martha Stewart's recipe collection. Chutney is a must-have in Indian cuisine, and savory and spicy chutneys can be paired, with practically everything. Indian chutneys can be cooked, or raw and served with breakfast or snacks. Chutney originated in India and made its way to England, Fr

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.  Ingredients 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 chill

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. Ingredients 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 ro

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 . Ingredients 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) oil 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

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. Ingredients 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