December 26, 2011

Mushroon Stir Fry /Mushroom Ularthiyathu

Mushroom - 2 cup
Onion - 2 medium thinly sliced
Ginger - 1 tsp chopped
Garlic- 1 tsp chopped
Chilly powder- 1 1/2 tsp
Garam Masala- 1/4 tsp
Pepper powder- 1/4 tsp
Coconut chips -2-3 tbsp
1.Clean mushroom in hot water and chop it 
2.Heat oil in a pan, splutter mustard seeds
3. Add onion, ginger ,garlic, curry leaves and fry till they all turn brown.
4. Now add coconut chips
5. Add all powders and fry for a minute
6.Add sliced mushroom and mix well with masala .Saute well for 5-6 minutes till they are done .
Serve hot !!

Chilli Paneer

Paneer - 1 cup cubed
Tomato - 1 medium chopped or Tomato Sauce - 2 tbsp
Capsicum -1 cubed
Onion - 1 Large ,chopped 
Green chillies - 2-3 split lengthwise
Pepper powder- 1 tsp
Garlic - 2 cloves crushed
Soy sauce - 1-2 tbsp
Chilly sauce -  1tbsp
Coriander leaves - chopped
For frying Paneer
All purpose flour/ cornflour -2 tbsp
1. Make batter using all purpose flour/ cornflour,salt and water .Dip the paneer cubes in this thick batter and then deep fry in oil.Drain in paper towel.
2. Heat oil in another pan , add the crushed garlic ,green chillies,pepper powder and saute all for few minutes
3. Then add the onion and  saute till transparent.Now add the capsicum and tomato. Saute till it turns soft.
4. Add sauces, mix well and adjust salt. Add the deep fried paneer cubes .
5. Drizzle 1 tsp lime juice (optional),Mix chopped coriander leaves finally.
Serve hot !!

Kerala Kothu Parotta / Minced Parotta

Kerala Parotta(fresh or frozen) - 6 nos. (Thawed if frozen)
Onion - 1 Large ,thinly sliced  
Tomato - 1 Finely chopped
Ginger - 1 tsp finely chopped
Turmeric Powder - 1/2 tsp
Chilly Powder -1 tsp
Garam Masala- 1/2 tsp
Egg - 2
Lime Juice -1 tsp
Curry leaves

1. Beat egg with a pinch of salt and pepper
2. Heat oil in a pan, scramble egg and keep aside.
3. Heat more oil in the same pan ,and splutter mustard seeds.Add curry leaves ginger and onion .Saute till it becomes soft
4. Add tomato and saute till turns soft 
5. Add chilly powder, turmeric powder and garam masala.Mix well
6. Add the scrambled egg and mix well with the masala.Keep the masala aside
7. Heat a tawa/griddle and cook the thawed parotta.
8. Cut or tear the parotta in to small pieces .Add this parotta pieces to masala and mix well.
9. Add lime juice and cook for 2-3 minutes with occasional stirring 

December 22, 2011

Fish Podimas

For cooking fish pieces: 
Fish- 1 Tilapia fillet  ,cut into big pieces(or any fish with thick flesh )
Chilly powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Water - 1/2 cup
For Podimas
Ginger - 1 tsp chopped finely
Garlic- 1 tsp chopped
Red onion - 1 small chopped
Pearl onion - 1/4 cup ,chopped lengthwise
Green chilli - 1 split lengthwise
Tomato - 1 small  
Chilly powder- 1 tsp
Coriander powder- 1/2 tsp
Garam masla - 1/4 tsp
Grated coconut - 1 cup
Mustard, dry red chillies, curry leaves, coconut oil - for tempering

1.Marinate the cleaned fish pieces with salt, turmeric powder and chilli powder
2. Cook it in a vessel with enough water till fish pieces are done .Adding 1 tsp of coconut oil will give a nice aroma.
3. When the fish pieces are done, and all the water is evaporated , shred them into small pieces using knife/fork/hand. If you are using fish with bones , remove it and use only flesh .
4. Heat coconut oil in another pan ,splutter mustard seeds.Add red chillies, curry leaves, green chillies, ginger and garlic. Saute for few minutes
5.Then add chopped pearl onion and big onions ,Saute till they turn soft . You can replace big onions with 1/2 cup pearl onions,it will enhance taste.
6. Add all the powders and tomato  ,mix well and cook for few minutes.
7.Add the cooked and shredded fish pieces.
8.Add grated coconut and curry leaves , mix well and stir fry for few minutes.
Serve hot .
Recipe courtesy : Yummy O yummy 

Chilli Chicken Rice -Easy one pot meal

Boneless chicken -200 gm cleaned and cubed 
Basmati rice- 2 cup 
Onion - 1 Big chopped
Capsicum - 1 chopped
Soy sauce- 2-3 tbsp
Chilli sauce- 2 tbsp
Green chilli - 2-3 split lengthwise
Gralic- 2 cloves chopped
Black pepper powder - 1tsp
Corinader leaves/ spring onion - for garnishing 
1. Wash and drain the basmati rice.Cook it with enough salt and keep aside.
2. Heat oil in a wok ,add the green chillies and garlic and saute them for few minutes.
3. Add the chopped onion ,saute till they are soft.
4. Add the chopped capsicum and pepper powder, saute for few minutes.
5. Now add the sauces and mix well.When they start bubbling add chicken and mix well.  
6. Add enough water to cook the chicken. Adjust the salt. Keep in mind that we added salt in rice too.
7. Close the wok with a lid and cook till the chicken is done and dried completely. Stir occasionally
8. Add the cooked rice and mix well with chicken. 
9. Keep covered for 1-2 minutes in low heat. Remove lid and garnish with chopped coriander leaves or spring onion. Serve hot
 # Original recipe by Dr.Lakshmi Nair follows cooking rice and chicken together from step 5.But when me and my SIL tried this recipe,we found it is not coming out well, either chicken is not properly cooked or rice is overcooked .So I modified it by cooking rice and chicken separately.It helps. 
Recipe courtesy -: Dr.Lakshmi Nair- Magic oven 

Shrimp/Prawns Fry

King Prawns - 10-12nos
Turmeric powder- 1/4 tsp
Chilli powder -1 1/2 tsp
Pepper powder -1/4 tsp
Fenugreek/Methi powder- 1/4 tsp
Coriander powder- 1/2 tsp
Corn flour- 1tsp

1.Peel and clean the prawns
2. Mix all the powders flour and salt together and make a paste with 1-2 tbsp of water
3.Marinate the cleaned prawns in the spice mix for 1-2 hrs.Keep in refrigerator
4.Heat oil in a deep pan and deep fry the prawns .
5.Just before removing fried prawns from the pan, add curry leaves to the oil and fry for a few seconds. A sweet aroma will come when the prawns are done.
6.Drain the prawns in a paper towel and  enjoy the yummy fried prawns with rice or chapati .

December 21, 2011

Home made Veg Pizza

Ever tried to make a pizza at home ,starting from the base ? It is very easy.Try this recipe.This recipe is from Rakskitchen. I made slight changes in the toppings ,with vegetables available at home .
Ingredients for the Pizza base
All purpose flour /Maida- 1.5 cup
Active dry yeast - 1tbsp
Milk- 1/4 cup
Water -1/4 cup
Sugar -1/2 tbsp
Salt- 3/4 tsp
Olive oil - 1/8 cup
Toppings I used 
Tomato sauce- 2 tbsp(Use pasta/pizza sauce if you have it at home)
Mozzarella cheese- grated ,to cover the toppings
Onion- 1 chopped
Tomato - 1/2 chopped and deseeded
Capsicum- 1/2 chopped
Mushroom - 5-6 chopped
You can use paneer ,baby corn, broccoli,cooked cauliflower etc..

1.Take a bowl ,mix olive oil, sugar ,salt and boiled water.Dissolve sugar and salt
2.Add milk and yeast to it ,and dissolve yeast well
3.Add all purpose flour and knead to  make a smooth dough. 
4.Keep covered with a wet clothe for an hour. It will be double in size after 1 hr.
5.Knead it again smoothly and roll it into a single base
6.Adjust the size and thickness ,depending on your pizza pan size and Fold the sides of the base inward
7. Prick the base using a fork for better cooking of the base and transfer it to the greased pizza pan.I dont have a pizza pan, so I used greased foil paper in a cake pan .
8. Spread the sauce and sprinkle some cheese
9. Spread the veggies over it
10. Cover the veggies with grated cheese ,drizzle a little olive oil .
11. Pre heat oven to 400 degree F,and bake the pizza for 15-20 minutes. The base and the cheese turns golden brown in color.
Enjoy yummy home made pizza 

Marble Cake

All purpose flour- 1 .1/4 cup
Baking powder - 2 tsp
Salt- 1/2 tsp
Butter - 1/3 cup
Sugar- 1cup
Egg -2 
Vanilla essence -2 tsp
Milk - 1/2 cup
Cocoa powder- -2 Tbsp
1. Sieve together the flour, salt and baking powder and keep aside
2. Beat sugar and butter till its creamy 
3. Add egg one by one and beat well
4. Add vanilla essence and mix well
5. Add the flour slowly and milk alternately.Mix well
6.Take another bowl ,and pour 2-3 tbsp of the batter to it .Mix the cocoa powder with it very well 
7. Pre heat the oven to 350 degree F.
8. Grease a 9 inch pan with butter or oil . Pour white batter to this and and the  2-3 tsp of chocolate mix over it . Continue this alternatively.
9. Swirl using a knife/fork (optional)
10. Bake for 35-40 minutes or the cake turns golden on top or when the toothpick inserted in the center of the cake comes out clean.
Recipe courtesy: Kaipunyam

November 14, 2011

Koorka Mezhukkupuratti/Chinese Potato Fry

Chinese potato/Koorka - 300 gm, Peeled and Cleaned (I used cooked and frozen koorka bought from Indian store- Tulsi brand)
Long beans (optional ) - 100 gm , Cleaned and cut 
Turmeric powder- 1/2 tsp
Green chillies - 2-3 
Red chillies -6-8
Shallots -10 nos
Chilli powder -1 tsp

1. Cook the cleaned koorka and long beans in enough water with turmeric powder and split green chillies .
2. When water dries and the koorka is done, remove from heat and keep aside
3.Crush the shallots and red chillies together in a mortar or just give a pulse in the mixer .
4. Heat oil in a pan and saute the the crushed shallot-red chilly mix until the raw smell goes .
5. Add the cooked koorka- payar to this and saute well. 
6. Add salt and chilli powder and mix well .You can avoid chilli powder if you don't want hot mezhukkupuratty .
7.Reduce the heat to low and keep the pan for 10 minutes or so, with occasional stirring .
8.When it is done remove from heat and serve hot with rice!!

November 4, 2011

Ethakkappam/Pazham pori /Banana fritters

Ripe Bananas (Ethappazham )- 2 
All purpose flour (Maida) - 1/2 cup
Turmeric powder - 1/2 tsp
Cumin- 1 tsp
Sugar-2 1/2 tbsp
Cooking oil - 1/2 cup

1. Mix Flour , turmeric powder, cumin, and sugar together .Add water and make thick batter.Make sure there are no lumps in it by mixing with hand /spoon
2. Peel bananas and cut them into half and again make it into 2 or 3 pieces vertically
3. Dip and coat the banana pieces in batter 
4. Heat oil in deep pan and when it is hot , Drop  the coated bananas one by one to oil . Turn them in between and fry until its golden in color 
5. Remove with a slotted ladle and drain on a paper towel.

Kozhuval Peera /Meen Peera /Chooda peera pattichathu /Anchovy stir fry

Kozhuval/Chooda/Anchovy - 250 gm
Grated coconut - 3/4 cup 
Green chilies - 3 or 4
Shallots /Onion -  1/4 cup Sliced
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Fenugreek Powder  1/4 tsp
Ginger - 1 Medium piece
Curry leaves - 1sprig
Salt - as required
Oil - 1tbsp(coconut oil preferred)
Kudampuli/Kokum- 1 or 2 pieces

1. Clean and Wash the fish .Add 1/2 tsp salt and turmeric powder to water and keep the fish in this water for 15 minutes . Then wash the fish by changing water 3 or 4 times. This will help to remove the bad odor of fish
2. Crush/Grind the coconut, green chillies , shallots, all powders ,ginger together ,either in a mixer or by your hand .If it is in a mixer pulsing is enough.
3. Combine the fish pieces, coconut mixture ,and kudampuli in a manchatti /pan .Add around 1 cup of water.
Cook in medium heat with occasional gentle stirring Take care while stirring because the fish breaks easily .  It will take only 10 or 15 minutes to cook .
4. Add coconut oil and crushed curry leaves . 
If you want tempering , to give a final touch , Splutter mustard seeds in coconut oil and add this to the fish mixture.(Optional)
Serve with rice 

Kappayum Meenum Mulaku Pottichathum

Kappa Puzhukku / Mashed tapioca 
Tapioca - 500 gms / 2 tubers 
Grated coconut -1 cup
Green chillies- 4-5 
Curry leaves - 1 sprig
Garlic - 1/2 cloves 
Shallots - 3 
Cumin- 1/2 tsp 
Turmeric powder - 1/2 tsp
Salt - as required
Coconut Oil
1. Peel and clean tapioca tubers , Make them into medium sized cubes 
2. Boil water in a pot and add tapioca. After 5-8 minutes when the water becomes starchy, drain the water and add fresh water .(Repeat this if your tapioca is very starchy) . 
3. Add turmeric powder and salt to this and cook the tapioca till it is ready to mash . Drain if there is excess water
4. Meanwhile crush the grated coconut, green chillies , shallots,few curry leaves , cumin and garlic together 
5. Add the coconut mixture to the cooked tapioca and mix well .
6. Finally add 1 tbsp coconut oil and mix 
Serve with mulaku pottichathu or the famous Kerala fish curry  !!!
Kerala fish curry
Fish -1kg washed cut and cleaned 
Kashmiri Chilly Powder/Piriyan mulaku podi- 2 tbsp
Red chilly powder- 1/2 tbsp or 2 green chillies
Turmeric powder- 1/2 tsp
Coriander Powder- 1tbsp
Cumin Powder- a pinch
Shallots- 1/2 cup chopped
Ginger-1 tbsp,crushed
Garlic- 1tbsp crushed
Fenugreek -1/2 tsp
Kudampuli/Kokum/Garcinia- 3-4 numbers, washed and soaked in water
Cooking Oil (coconut oil preferred)
Curry leaves
1. Make a paste with all the powders in a blender using enough water
2. Heat oil in a chatti/vessel and splutter mustard seeds, Add fenugreek ,when they turn brown add chopped shallots,ginger garlic,and green chillies(if using).Saute until the shallots turn brown
3. Reduce the heat and add the paste and stir until oil separates.
4. Add 2 cups water(more if required)soaked kudampuli and salt and allow it to boil.When boiling ,slide the fish pieces into the chatti /vessel.Throw in some curry leaves.
5.Close with a lid and allow it to cook (around 15-20 minutes)with occasional swirling of the chatti
6. When the fish is cooked,remove the lid and keep until gravy thickens or until the desired thickness is obatined.
7. Switch off the stove.Crush some curry leaves with hands and pour 1-2 tbsp of coconut oil along with the crushed curry leaves.Close and allow to cool.Check salt and adjust.
Note : Keeping the curry for atleast 6-8 hours undisturbed before serving will increase the taste.
Mulaku pottichathu /Onion -red chilly chutney
Shallots -10 ,chopped
Red chillies - 6-8
Curry leaves 
Tamarind - a pinch 
Oil - 1-2 tbsp
1. Heat oil in a pan, Saute red chillies and remove it from oil 
2. Now to the same oil add the shallots and curry leaves 
Saute till it is soft and brown in color.Remove from oil
3. When it is cool, grind /pulse in a mixer along with salt and tamarind
4. Add oil (coconut oil adds taste) to the  mix and serve with Kappa 
This is good for Idli and Dosa also

November 3, 2011

Olan / Ashgourd stew

Ash gourd chopped - 1 cup
Chembu(Taro/Arvi/Colocasia ) or Potato diced -1/2 cup(optional)
Red chori/Vanpayar - 1/2 cup cooked
Green chillies - 2 or 3 split lengthwise
Thin coconut milk - 1 cup
Thick coconut milk- 1/2 cup
Curry leaves - 1 sprig
Coconut Oil - 1tbsp

1. Remove the rind and seeds from ash gourd ,clean and cut it into small square pieces 
2. Peel and clean the taro/potato and cut it into small square pieces
3. Cook these two along with green chillies ,cooked payar and salt in water . 
4. When water evaporates add thin coconut milk and simmer for 5 minutes.
5. Add thick coconut milk and switch off the stove .
6. Add 1 tbsp pf coconut oil along with hand crushed curry leaves
Serve with rice 

Vazhachundu Thoran /Banana flower stir fry

Banana Flower /Vazhachundu - 1
Cooked red chori/moong dal /toor dal - 1/2 cup
Grated coconut - 1/2 cup
Green chillies - 2 or 3
Cumin - 1/2 tsp
Garlic /Shallots -1 or 2 (optional)
Curry leaves - 1 sprig
Red chillies -2 or 3
Mustard- 1/2 tsp
Cooking oil (coconut oil prefered)
Salt - as required 
Turmeric powder - 1/2 tsp
To remove the stain -:
1. Mix water with salt, turmeric powder and half tsp oil in a bowl .
2. Clean and remove the 3 /4 outer layers of vazhachundu .Chop it finely .or You can use a food processor. Put the chopped flower in the above water for about 15 minutes .
3. After 15 minutes , take them out and squeeze the water out. 

To cook -:
1. Crush grated coconut ,green chillies, cumin and garlic /shallots together 
2. Heat oil in a pan and splutter mustard seeds .Then add curry leaves and split red chillies 
3.Add the chopped vazhachundu and salt along with half cup of water .
4. When it is half done , add the crushed coconut mix and cooked  red chori/moong dal /toor dal. 
5.Close with a lid and cook till the water gets completely dried.
Serve hot with rice 

Chemmeen Muringakka Curry /Shrimp Drumstick curry

Shrimp - 10 , cleaned
Drumstick- 1 cut into 3-4 pieces of 5cm length
Onion - 1/2 sliced   
Tomato - 1/ 2 diced
Kudampuli/Kokum - 1 piece soaked in water for 15 min
Salt as required
For Grinding
Grated coconut - 1/2 cup
Fennel- 1/4 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3/4 tsp
Shallots - 1 or 2
Green chillies- 2
Oil - 1tbsp
Mustard - 1/2 tsp
Shallots - 2 sliced round
Red chillies- 2-3
Curry leaves - 1sprig
1. Cook the Shrimp, drumstick , onion, tomato kudampuli and salt in a pan with half cup of water for 5-8 minutes.
2. Grind the ingredients under For Grinding  together to a smooth paste 
3. Add this paste to the cooked shrimp and close the pan with a lid and cook for another 5 minutes and turn off heat 
4. Heat oil in another pan and splutter mustard seeds, add red chillies , sliced shallots and curry leaves  When shallots turn golden yellow color , pour this into the cooked curry 
Serve hot with rice 

October 16, 2011

Konchu/Chemmeen/Prawns/Shrimp Theeyal

Prawns - 1 cup ,cleaned and washed
Onion - 1 ,thinly sliced
Green chilly- 2 ,split lengthwise

Cashew nuts -5-6
Kudampuli-1 ,Clean and keep in 1/4 cup water for 15 min

Curry leaves -4-5 leaves
Red chillies -2
Mustard -1/2 tsp
Oil -1tbsp
Fried/Dry Roasted-coconut (Thenga varuthu arakkan )
Grated coconut - 2 cup (one coconut)
Chlli powder - 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown .Now remove the pan from heat allow to cool .You can keep this in air -tight box in refrigerator for more than one month .

Grind the fried coconut to a fine paste when it is cool .
Grind in a mixer bowl without adding water .When the fried coconut is ground to fine powder add 1/2 cup water and grind again .It will turn into a smooth semi fluid state

1.Heat oil in a deep pan and splutter mustard seeds and add red chillies and curryleaves
2.Add sliced onion , green chillies and cashew nuts and saute until onion become soft
3.Now add the cleaned prawns and saute for a 1 minute
4.Add the Kudampuli along with the water
5.Add salt and stir well
6.When it starts to boil add the ground coconut and mix well
7.Cover with the lid and cook for 5 minutes
Switch off the stove and serve hot .If you are serving it later ,take the Kudampuli out and keep.

Note : You can add tomato and drumstick if you want .Even without those, theeyal tastes yummy !!!

October 13, 2011

Moru Curry/Moru kaachiyathu

Curd/Dahi - 1 Cup
Shallot -2/3 Chopped round
Garlic -2 cloves, and chopped lengthwise
Ginger -One small piece, crush it or make very small pieces
Green chilly -2, cut lengthwise/breadth wise
Red chilly -2
Curry leaves -4-5 leaves
Turmeric powder - 1/4 of tsp
Fenugreek Powder -1/4 of tsp
Cooking Oil
1. Beat the curd with salt and 1-2 tbsp water in a mixie/blender for a few seconds .Keep it aside
2. Heat oil in a pan/cheena chatti
3. Splutter mustard seeds, add red chillies, curry leaves and stir
4. Add chopped garlic, ginger, green chillies and saute for 1/2 minute till its color changes
5. Reduce heat
6. Add the powders and fry for few seconds
7. Add the beaten curd and mix well with other ingredients,stir continuously
8. Switch off and remove from heat before boiling , when the steam starts to come
In between stirring, keep the spoon to the light and see whether steam comes from the spoon.When it comes, remove pan from heat. Do not overheat .

August 30, 2011

Bread Chocolate Pudding

Bread- one day old -6 pieces
Chocolate -100 gm ,grated
Milk -1/2 litre,no need to boil
Sugar - 1/2 cup
Vanilla essence - 1/2 tsp
I soaked the bread in the baking dish itself and then layered grated chocolate above it .
1. Make bread to small pieces ,and soak them in milk for 10-15 minutes.
2. Add the grated chocolate and vanilla essence and mix well 
3. Beat the eggs with a hand mixer,adding sugar gradually.Beat till the egg -sugar mixture becomes soft and white in color
4. Pour the bread-milk -chocolate mixture to the baking dish 
5. Pour the beaten egg on top of it 
6. Bake it in a pre heated oven at 160-165 degree Celsius or 365 F for 30-40 Minutes
When it is done the beaten egg topping becomes crispy, which melts in our mouth !!
It can be used  as hot pudding and cold pudding