Saturday, June 5, 2010

Kerala Banana Chips

Banana Chips is one of a main item in Kerala meal called sadya had during weddings and traditional festivals such as Onam.For the first time iam making banana chips.

Raw Banana 2
Coconut oil for deep frying or anyother vegetable oil.
Turmeric powder - 1/4tsp
Salt - to taste
Method :
1.Peel banana and slice into thin round pieces.
2.Soak this in some salt and turmeric powder water for 10minutes.
3.Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water and fry well.Be careful when adding water.

Vattayappam / Steamed Rice Cake

Vattayappam is traditional kerala dish.It is quite a simple dish.In kannur many of them use Kallu /Toddy instead of Yeast ..But here in u.a.e we dont get toddy,he he he he he so i used yeast.It is sweet and delisious and doesn’t need any side dish along with it.It is also served as a snack.
Raw rice – 2 cups
Cooked rice  – 1 cup
Grated coconut – 1 cup
Sugar – 1/4 cup or use it accordingly
Yeast – 1/2 tsp
Salt – a pinch
Roasted Cashews and Raisins – as needed (Optional)
Cardamom powder – a pinch

Method :-
1.Soak the rice in water for 5-6 hours and drain it.
2.Grind this with grated coconut,sugar and cooked rice adding just enough water to a smooth batter.
3.Be careful while adding water,the batter should not be very watery.

4.Add the yeast and salt and mix well together.
5.Cover it with a lid and keep it in a warm place for 8 – 10 hrs to ferment.
6.Just before preparing,check the sugar and also add cardamom powder.
7.Gently stir it and keep it aside.Grease a flat pan or idly mould with little oil and spoon in the fermented batter.Top it with cashews and raisins.
8.Cover and let it cook for 10-12 minutes.
9.Let it cool for 5 minutes before transferring the Vattayappams to a serving dish.

Thursday, June 3, 2010

Vellarikka Pachadi / Cuccumber Pachadi And Award

Vellarikka pachadi is a main items in Onam sadhya or any type of sadhya.

Vellarikka or Cucumber / English cucumber -2 cup

To grind to a paste
3- Green chili
1/2 tsp - Mustard
1 cup - Grated Coconut
2 cups - Thick creamy yogurt (medium sour)
Salt to taste

1 1/2 tsp - Mustard
Curry leaves
3- whole dry red chili
Coconut oil -3 to 4 tsp
1.Peel the skin remove seeds off the cucumber and cut into small pieces.
2.Cook cucumber with 2 to 4 table spoon of water and salt, covered on a low heat, till cucumber is cooked. Take out off the stove.
3.Grind coconut, green chili by adding yogurt.Graind to smooth paste.Then add mustard and pulse for two to three times.
4.Add the ground mixture to the cooked cucumber and mix well.Adjust salt to taste.
5.Season with mustard, curry leaves and whole red chili.
Serve with rice.

Divya had tagged me for this award.Thank u my dear.....Iam sorry divya for not posting soon.I was a bit lazy these days.he he he. As per the rules of this award,we have to post our most favorite pic and tag other blogger friend.I am posting photos from my home country...
This two awards are also presented by divya.I would love to share this with
Jaisy James, sayali, Divya vikram, Anu, Nitha, Kavitha,VineethaSuhaina aji, Aparna,Adukala Vishashm, Rachana kothari, Neethu Binoi, Rekha Shoban, Fathima

If i forget any ones name plz collect the award......Iam sorry for not mentioning ur name....

Ulli Vada / Onion Vada

4 thinly sliced onions
1 cups besan
1 inch piece of ginger grated
2-3 green chillies chopped
A sprig of curryleaves
Salt to taste
Pinch of baking soda (optional)
Oil for frying

1.Take the onions in a large bowl and squeeze well using hands.
2.Then add all other ingredients except oil and stir well using hands.I like to use less besan.So u can increase the amound of besan.
3.Heat the oil in a shallow pan . Take some of the onions mixture by hand or by spoon. Flatten it lightly and drop into the oil. Fry in medium heat till it is golden.Flip and fry the other sides also.

Wednesday, June 2, 2010

Spicy Squid Salad

Squid rings -1 cup
Capsicum -1 small
Onion -1 small
Baby corn -3
Tomato -1
Cabbage -1/4 cup
Salt to taste
Chilli powder -1/4 - 1/2 tsp
Pepper powder -1/4 tsp
Olive oil -2 tsp

1. Clean squid and marinate the squid by adding some pepper powder and salt.Keep it aside for half an hour.
2.Now fry this using 1 tsp of oil and keep aside.
3.Now mix all the vegetables, spices,olive oil and squid together.Check the salt.

Pentagon Chicken

This Pentagon Chicken is from kairali sisters...By trying out this i understood one thing that they love spicy food...I had reduced spices.But still it was spicy for me...But yummy one.......You can check their recipe here.Me and my hubby realy enjoyed this....

Chicken -800grm

For Marination
Red chilly powder 1 1/2 tbsp
Coriander powder 1 tsp
Turmeric ¼ tsp
Ground Pepper 3/4 tsp
Lemon juice 1 tsp
Egg 1 no
Curd 2 tsp
Salt as needed

For the gravy
Onions 2 nos, sliced
Green chilly 3 nos, chopped
Cashew 7-8 nos
Ginger garlic paste 1tsp
Red chilly powder 1 tsp
Garam masala 1/2 tsp
Oil 3-4 tsp
Salt as needed

Preparing the marination
1.In a bowl, make a marinade of all the above ingredients, add the chicken pieces, mix well and marinate for 1 hour at room temperature.
1.In a deep bottomed wok, add the entire oil and when hot enough layer the chicken pieces evenly and close with a lid. Let the chicken gets cooked and fetch a golden brown color. Turn the chicken in between for an even browning on all sides. Drain the fried chicken and set aside.
2.At medium to high heat, in the same oil, add the onions and sauté till golden brown.

3.Next add in the green chillies, ginger garlic paste and sauté till raw smell goes. Add the cashew nuts and sauté for a few more minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato. Cook for 2 more minutes and add the chicken pieces, mix well to combine. Close the wok with a lid and allow the chicken to absorb the gravy in a medium flame for about 10 -15 mnts. Open and give a final mix. Serve hot with fried rice, chappathi…I had it with chappathi.

Tuesday, June 1, 2010

Pavakka / kaipakka / Bitter Gourd Pachadi

Bitter Gourd: 1
Green Chilies (chopped): 2-3
Ginger: 1/2 teaspoon
Shallots: 3-4
Grated Coconut: 1/4 cup
Curd: 1/2 cup
Mustard: 1 teaspoons
Dried Red chilies: 2-3
Curry Leaves: 1 sprig
Coconut Oil: 2-3tsp
Salt to taste

1.Finely chop the bitter gourd,shallots and green chillies. Heat oil add chopped bitter gourd along with the chillies,ginger and shallots.When its well cooked remove from the oil and keep aside.
2.Now grind the coconut using curd to fine paste.Now add the cooked bitter gourd mix and gring.Note that it should not be fully grinded.
3.Now for seasoning heat some oil, splutter mustard seeds, curry leaves and dried red chillies. Add the seasoning to the curd mix .

Sausage Egg Stir Fry

2 eggs
3 chicken sausages
1 onion
Few curry leaves
Few corindar leaves
3 green chillies
1/2 tsp pepper powder
1/4 tsp chilli powder
Salt to taste

1.Slice the sausage and marinate the sausage using chilli powder and fry in little oil and keep it aside.
2.Now mix all other ingrediants except oil in a bowel.
3.1.Heat oil in a wok and put the fried sausage and egg mixture.Cover the egg with sausages.Now cook untile done.

Monday, May 31, 2010

Butter Naan

3 cups - all purpose flour
1 tsp - actidve dry yeast
2/3 cup - warm water
1/2 tsp - sugar
1 to 1/2 tbsp - butter
salt to taste

1.Mix yeast, water and sugar in a bowl and whisk until the yeast has dissolved. Set aside for 10 min.
2.Sift the flour and add the rest of the ingredients except 1 tbsp - butter and mix well.
3.Make a well in the center and add the yeast mixture.
4.Set aside in a bowl and cover it with damp kitchen towel or plastic warm and keep it in a warm place until doubled in size - approx 2-3 hrs.
4.Now knead the dough for 5 more min and then divide the dough into small balls.
5.Roll them with a rolling pin dusting with flour as and when required to avoid it sticking.
Shape it into an oval shape.U can cook it it ovan or tawa.I used gase stove.
6.Place a non stick pan on the stove Place the flattened dough on it, and cook it on medium heat.
7.Within few minutes, it will puff up, then apply ghee/melted butter on 2 -3 spots and turn it over.
Serve immedietely with any gravy of your choice.

Sunday, May 30, 2010

Vegetable Korma

Vegetables (carrot, beans,couliflower,green peas,potato) - 2 cups
Onion - 1 big
Tomato- 1 big
Green chilies -5
Ginger -1" piece
Ginger garlic paste - 1 teaspoon
Bay leaf -1
Oil -2 tablespoon
Chilli powder- 1 1/2teaspoon
Coriander powder 1 1/2 teaspoon( add more or less)
Garam masala - 1 teaspoon (preparation link)
Turmeric powder - 1/2 teaspoon
Salt to taste

Coconut - 1/2 cup
Cashew nuts - one handful (about 10)
Fennel seeds 1/4 teaspoon

1.Grind coconut by adding cashew nuts and fennel seeds.Grind to fine paste and keep aside.
1.In a thick bottom vessel, heat oil and splutter.
2.Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry. Onion should not turn brown color. add the powdered ingredients and fry for few mins.
3.Put the vegetables in this along with the salt and enough water and cook. When it is half way through add the finely grinded paste and choped tomato . Let it cook until done. Add a few curry leaves and coriander leaves at the end for a better aroma and taste !!

Serve hot with chappathi