Friday, December 3, 2010

Shrimp Fry (Chemmeen varuthathu)

Shrimp - 1/2 kg
Red chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil- 2-3 tbsp

1.Clean the shrimp.
2.Make a paste of red chilli powder, pepper powder, turmeric powder, salt with some water.
3.Marinate the shrimp with the above paste.Keep aside for 1 hour.
4.Heat the pan...Pour oil..Put the shrimp...Throw in some curry leaves. covering the pan with its lid.Turn each shrimp so that it will be evenly cooked.Fry untile golden brown.

Wednesday, December 1, 2010

Award time

Thank you so much Suja Sugathan of kitchen corner.

Dear friends plz every one collect ur award from here......


2 ripe plantains
Half cup coconut
2 spoons ghee
3 tsp sugar
1/2 tsp cardamom powder
Oil to fry

1.Steam the plantain.
2.Add ghee to non stick pan. Add the coconut,cardamon powder and sugar to hot ghee and saute it for one minute and switch off the flame.
3.Peel the cooked plantain and mash it well.
4.Take small ball of banana mixture, flatten it, put some coconut filling.
5. Roll into an oblong shape (pointed at the ends).
6. Deep fry in oil.
Serve hot with a cup of hot tea/coffee.

Monday, November 29, 2010

Meen (Ayala) Pollichathu / Fish steamed in Banana leaves

Meen pollichathu is done with karemeen always.As its difficult to get karemeen here in u.a.e i adjusted with ayala,he he he he ......

Fish (ayala) -2
Salt to taste
1 tsp chilly powder
1/4'th tsp turmeric powder
1 tsp Lime juice
1/4 tsp pepper powder

Tomato - 1 large chopped fine
Shallots - 10 sliced fine
Ginger garlic paste - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves
Oil - 5 tbsp
Salt - to taste
Banana Leaf

1.Clean the fish and make gashes on both the sides and apply the marination masala and leave it aside for 30 minutes or more.
2.Heat 3 tbsp of oil in a large non stick pan and shallow fry the fish for few minutes -Dont over cook the fish.Keep the fish aside
3.In the same oil add the ginger garlic paste and chopped shallot and saute until the shallots are soft.
4.Add the chilly powder and turmeric powder and saute well.
5.Add in chopped tomatoes and curry leaves and cook until oil starts separating.
6.Add salt to taste to the masala.
7.Lay the banana leaf flat and place some masala on the center, spread it out around the same size and shape as the fish.
8.Lay the fish on the masala and spread the remaining masala on top of the fish .
9.Do the same process with other fish too.
10.Wrap the fish with the banana leaf and tie with thried.
11.In a non stick pan pour 2 tsp of oil and place the wrapped fish into the pan and cover and cook on medium flame for 10 - 15 minutes turning it over in between .

Thursday, November 25, 2010

Ela Ada

Ela Ada is one of my hubbies favourite evening snack,so when ever i get some banana leafs i make some ela ada for my hubby.It is a traditional kerala dish.The Banana leaf imparts a aromic flavor to the ada.

1 cup Rice flour
Salt, as required
1 1/2 cup water
3/4 cup grated coconut
1/4 - 1/2 cup Jaggery, powdered
1/2 tsp cardamom powder
1 tsp ghee
Banana leaves
1.Boil the water with salt.
2.Add rice flour to the boiling water and switch off the stove. Cover it and keep aside for 2 mins. Open the lid and knead the dough until smooth.
3.In a pan, heat little water and add jaggery to it.
4.When it is melted add coconut and mix with jaggery and cardamom powder and blend well and keep it aside.
6.Place one ball of rice dough on a piece of banana leaf.
7.Spread the dough with your wet fingers.You can dip your hand in water if the dough is sticky.
8.Keep the coconut filling on one side and fold over.
9.Make similar wraps with the remaining dough and filling. Steam the wraps for 10-15 minutes.

Sunday, October 24, 2010

Parippum Pacha Kayayum

Lentil red split - 1/2 cup
Plantain/pacha kaya -1 big chopped
Termeric powder -1/4 tsp
Green chilly -4-5 or more
Onion -1 sliced
Grated coconut-1/2 cup
Cumin seeds-1/2 tsp
Coconut Oil -1-2 tsp
Mustard seed-1tsp
Dry red chillies-4-5 nos
Curry leaves -few

1.Cook the lentil,plaintain,oninon and green chillies with water and turmeric powder.Cook untile lentiles and plaintaines are cooked.
2.Now grind the coconut and cumin seeds to a fine paste.
3.Add this paste to cooked lentil along with little water and salt.Allow to boil.
When it starts to boil,turn off the stove.
4.Now place a pan on the stove,poure some oil add mustard seed and wait for some seconds.When it poop ups add curry leaves and dry chillies and pour this to curry.

Tuesday, October 5, 2010

Ulli Thoran (Onion stir fry)

Onion - 3big
Turmeric Powder - 1/4 tsp
Green chillies -2-3
Grated coconut - 1/4 cup
Mustard seeds - 1/4tbsp
Curry leaves - few
Oil - 2tbsp

1.Slice the onion.
2.Now take a bowel and put the sliced onion,green chillies,grated coconut,curry leaves,Turmeric Powder and 1tsp of oil.
3.Now mix all together with your hand.
4..In a pan put oil and splutter the mustard seeds.Now add the oninon mix and mix well.Now cover and cook in low flame.
Serve with rice.

Lemon pickle (Naranga achar)

Hai all my blogger friends i realy missed everyones post because i took a short break.Was with my parents in india....enjoyed rain very well....
After a long break i feel so so lazy .......Will be soon very active in blogging..
Pickle is very popular around india.It is also a side dish in most of the indians lunch...There are different kinds of pickle.Here iam sharing lemon pickle with you.

Pickle masala powder-4 tsp ( i used eastern pickle powder)
Chilli powder-if needed
Vinegar-1/4 -1/2 cup
Green chillies-4
Garlic -5 tsp chopped
Ginger -3 tsp chopped
Curry leaves - 3-4 srings
Mustard seeds-3/4 tsp
Salt to taste
coconut oil-3-4 tsp

1.Clean limes and cut each into 4 or 8 pieces.
2.Now add vinegar,salt and chilli powder and let it rest for 1 day.
3.Heat oil in a pan and add mustard seed and wait for some times.Now add ginger,garlic,green chillies and curry leaves.Fry till the garlic turns light brown.
4.Now add pockle powder and add the lime pieces and mix well.Now check the salt.If you want you can add 2 pinch of sugar.
5.Remove from fire and let it cool in room temperature.
6.Transfer the pickle to a jar.
7.Now let it rest for 1 week.
8.Refrigerate the pickle after opening.

Tuesday, July 20, 2010

Uruli Appam

Uruli is an open-mouthed shallow circular vessel made out of bell metal. It is available in all sizes from a diameter of a few inches to even 10-12 feet!Uruli has may important value in hindus life....It is one of an item in vishu kanni.And on the occation of house warming uruli is used for pallu kachal(boilling milk)...Uruli Kamuthal at the famous Mannarsala Naagaraaja Temple ensures child birth to long awaited couples, and after the blessed event, the parents come to the temple with their child, for the blessing of the Nagaraja.Now days urulis are popular for decorative purposes used as water carrier with floating flowers.And food cooked in uruli is great,delisious,yummy......I have no words....My hubby always ask me to prepare naadan chicken,mutton curry in uruli.....There again lots more to say about uruli......

1 cup rice (raw)
1\4 cup grated coconut
1\4 cup cooked rice
3-4 shellots chopped
salt to taste
oil for roasting

1. Wash and soak the rice for 3 - 4 hours.
2. Then grind it along with the coconut and cooked rice to a fine paste.
3. Add salt,shellots and water to make a thin batter.Also some grated coconut.
4. Grease the Uruli and heat it.

5. Spread the batter,the center portion should be thicker.
6. Roast on one both side.
7. Serve with chutney, a stew or any non veg dish

Friday, July 2, 2010

Broccoli With Sausage

Broccoli Florets – 1 Cups
Sausage -1 cup
Bell peppers(Green,Red and Yellow)– 1 cup
Potato,Carrot  -1/4 cup
Sliced Onions – 1 medium
Soya Sauce – 2 tsp
Hot & Sweet Tomato Sauce – 2 tbsp
Garlic Paste – 1 tsp
Salt – to taste
Oil – 2 tbsp

1.Heat 2 tbsp oil in a skillet. Add all the vegetables,sausage and salt,close the lid and cook in low flame.
2.Add 2 tsp Soy Sauce, 2 tbsp Hot and Sweet Tomato Sauce and mix well.
3.Cover and cook for another 2-3 minutes so that the gravy is coated thoroughly on the vegetables.
4.Serve as a side dish along with Roti or Bread.

Thursday, July 1, 2010

Vellarikka / Yellow Cucumber Moru Curry / Buttermilk Curry

Vellarikka / cucumber - 1 (Cut it into small cubes)
Curd  - 3/4 cup
Shallots - 4 to 5
Tomato - 1
Green chilly - 6 to 8
Fenugreek seeds - 1/4 tsp
Mustard seeds - 3/4 tsp
Turmeric pdr 1/2 Tsp
Cumin seeds 1/4 Tsp
Curry leaves - 1 stem
2 dried red chillies
Coconut grated - 3/4 cup

1.Cook the cucumber in 1 cup of water with turmeric,Shallots,green chillies,tomato and salt.
2.Meanwhile grind the coconut by adding cumin seeds and curd to a fine paste and keep it aside.
3.Add this paste to the cooked cucumbers and mix well and cook for 5 minutes or till the gravy becames thick.And remove from fire.
4.Heat the coconut oil in a pan and temper the mustard seeds, red chillies, curry leaves and fenugreek seeds.
5.Pour immediately over the cooked curry.
Serve with rice.

Wednesday, June 30, 2010

Uzhunnu Vada

Urad dal soaked in water for 2 hours – 2 cups
Finely chopped onion – 1
Green chillies – 3
Chopped Ginger – 1 tsp
Chopped curry leaves – 2 tsp
Crushed pepper – 1 tsp (optional)
Baking Soda – 1/4 tsp
Salt – to taste
Oil – for frying
1.Grind urad dal and salt together adding very little water,into a coarse paste.It would be better not adding water at all.just add necessary water little by little.
2.Now add onion,ginger,curry leaves,pepper and baking soda into the ground paste and mix them together.And keep it aside foe 10-15 minutes.
3.Pat your hands with water and make a ball with the paste.Flatten it and make a hole in the center like a doughnut.
4.Drop the vadas into hot oil and deep fry till golden brown in color.Serve with chutney or Sambar.

Tuesday, June 29, 2010

Squid Soup

1/2 cup squid (cut it into rings)
2 cloves of garlic
2 tsp corn flour
1 Egg white
2 cup of water
2 pinch Termeric powder
Salt to taste

1.In a deep cooking vessel add water,squid,onion,garlic,termeric powder and salt and cook till the squid and other ingrediants are coked well.
2.Now add the corn flour and when it starts to thicken add egg white and remove from fire.
Serve hot.

Monday, June 28, 2010

Broccoli-Egg Thoran / Stir Fry

Iam cooking the broccoli for the first time...Last week one of my hubbies friend gived us lots of vegetables...In that there was many broccoli....So i was confused what to do with these much of broccoli...I tried 3 dishes with broccoli all was delisious...Other two i will post soon....This was my first try with the broccoli..The taste is similar to cauliflower...

Broccoli - 1/2 kg
Egg -2
Chopped Onion - 1
Green chilli - 4
Turmeric powder - 1/4tsp
Curry leaves

1.Wash broccoli and cut into small pieces.
2.Heat oil in a pan.Add onion,turmeric and green chillies.Saute well till the onion become soft.
3.Pour 1/2 cup of water , broccoli and required salt.Cover it and cook it on low heat.
4.Beat egg well by adding some salt.
5.Heat oil in a frying pan and add the beaten egg.mix well and cook untile done.
6.Add this to cooked broccoli and cook again for 5 minutes in low flame.
Serve hot with rice.

Sunday, June 27, 2010

Chicken 65

This is for jaya of (Tasty Appetite) “I Love My Dad”.....
Chicken pieces (I used boned)- ½ kg
Lemon juice - 2 tsp
Red chilly powder - 2 tsp
Pepper powder - 1 tsp
Corn flour - 3 tsp
Egg  - 1
Ginger garlic paste - 2 tsp
Yoghurd - 2 tsp
Food colouring (Red)- ¼ tsp
Salt to taste
Oil for deep frying
Corindar leaves,curry leaves and oninon for garnishing

1. Cut chicken into small pieces.
2. Except oil mix all the ingrediants together in a bowel and marinate with chicken.
3. Set aside for 3-4 hour.

4. Heat oil in a pan, deep fry the chicken pieces.
5. Remove from oil.
6. Garnish with Corindar leaves,curry leaves and oninon

Saturday, June 26, 2010

Rava Dosa

Rava – 1/2 cup
Rice flour – 1/2 cup
Maida – 1/4 cup
Onion – 1 small
Curry leaves – 1 twig
Green chillies – 2 no
Asafoetida(Kaayam) -2 pinch
Cumin seeds -3/4 tsp
Salt – 1/2 teaspoon
Water – 2-3 cups
Gee for cooking
1.Finely chop the onions, green chilli,ginger and curry leaves.
2.Mix the rava , flours, salt,Asafoetida,Cumin seeds  and chopped ingredients with water in a large bowl.
3.Leave to soak for minimum half an hour.The batter should not be too thick,but watery.
4.Heat a non stick dosa tawa in a high flame for 1 minute.
5.Smear 1 teaspoon oil on the tawa with a clean white cloth.
6.Add the batter to the tava .The dosa will not be a perfect circle sometimes and you will find holes here and there.Well that is rava dosa.. spread 1/4 teaspoon gee on the dosa.
7.When the dosa is golden yellow brown , turn it the other side.

Have this dosa with chutney or sambar.
Recipe Courtesy:Kairali TV Magic Oven

Thursday, June 24, 2010

Mixed Vegetable Sabji / Subzi With Soya Chunks

Carrot – 1
Beans – 4-5
Potato – 1 medium sized
Capsicum – 1
Onion – 1
Tomato – 1
Soya chunks -8-10
Ginger + Garlic Paste – 1/2 tsp
Curry leaves
Green chillies -3-4
Cumin Seeds or Jeera – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder - 1/2 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1/2 tsp
Coriander Leaves / Cilantro
1.Chop Carrot, Beans, Potatoes, Capsicum lengthwise.Cook these chopped/cut vegetables in a pressure cooker for 1 whistles.
2.Soak the soya chunks in water for 10-15 minutes.Than squeeze the water from soya chunks and add this to cooked vegetables.Cook in low flame for 10 minutes
3.Heat Oil in a pan, add Jeera/Cumin Seeds. Once the Jeera seeds splutter add Curry leaves, chopped Onions, Turmeric Powder and Ginger + Garlic paste and saute until the Onions turn transparent.

4.Now add Tomato ,Garam Masala, Chilli Powder, Coriander Powder,Salt and 1/4 cup of water and cook for 3 min.
5.Then add cooked Vegetables, soya chunks and cook for 5-6 min more until the water content blends well with cooked Vegetables.
Garnish the Sabji/Subzi with Coriander leaves.
Serve Mixed Vegetable Sabji/Sabzi hot with Chapati, Roti or Nan.

Wednesday, June 23, 2010

Kuttanadan Fish fry

4 Piece of fish of your choice
1/2 tsp garlic ( adjust as per your taste)
1/2 inch piece of ginger
1 1/4 tsp Pepper crushed
1/2 tsp chilli powder
1 tsp lime juice
7-8  Curry leaves
Salt to taste
Coconut oil for frying

1.Take a bowel and mix all the ingrediants execpt curry leaves and oil to a fine paste.And marinate this with fish and keep it aside for 1-2 houres.
2.Place a pan and pour the oil and add curry leaves and wait for 15 seconds,now layer the fish piece and fry both the sides till done.
3.Remove from the fire and drain in a paper towels.

Tuesday, June 22, 2010

Rava Idlis

Iam very very happy to start this day morning.Today u can read more about me in nithus blog.Here u can check out.And enjoy reading about me.....he he he he he
I saw this recipe in one of the television cookery programme.All the days morning break fast is the usuall breakfast with dosa,vellayappam,puttu etc..So i thought why not make a change..So i plan to try this rava idlis for last days break fast.

2 cups of Rava/Semolina
1 1/2 cup Butter Milk/Sour Curds
1 tbsp Ghee/Oil
1 tbsp Mustard
1 tbsp Urad Dal
1 tbsp chopped Curry Leaves
1 1/2 tbsp finely chopped Green Chillies
2 tbsp chopped Coriander Leaves
¼ cup grated Carrots
Salt to taste

1.Heat ghee in a pan mustard.Wait to splutter.Now add urad dal ,chopped curry leaves, green chillies and saute for few minutes.
2.Now add the rava/semolina and fry them in a low flame till semolina turns golden and switch off the gas. Let the mixture cool down.
3.To this add salt, butter milk, chopped coriander leaves, grated carrots and mix well.
4.Add enough water to make a batter of idli consistency (little thicker than dosa batter) and keep aside for one hour.
5.Greece some oil in idli plates and Pour a ladle full of batter into idli plates and steam cook them for 15-20 minutes till they are done.
Serve hot rava idlis with Sambar and Coconut Chutney.

Recipe Courtesy:Asianet Cookery Show