Thursday, June 10, 2010

Spongy Appam

Cooked Rice - 1/2 cup
Raw Rice - 1 cup
Grated coconut -1/4 cup
Salt - for taste
Cooking soda - 1/2 tsp
1.Soak raw rice for 2-3 hour.
2.Now grind it smoothly along with cooked rice and coconut. Mix it well adding salt to it and let it for fermenting. May be for a night or so.
3.Add cooking soda just before you make dosa and mix well. Now make dosas in the non stick pan. Spongy Appam is ready to eat.
Serve it hot with chutney

Tomato Pachadi

Ripe Tomato – 2 nos
Green Chili – 3 nos
Sour Curd – 3/4 cup
Grated coconut – 1/2 cup
Mustard (kaduku) – ½ tsp

Dry red chillies -3-4
Curry Leaves – a few
Oil – 2 tsp
Salt – As required

1.Slice the tomatoes and Green chili into small pieces.
2.Put them into a non stick pan by adding 1tsp of oil and salt and cook for 3-5 minutes.Note that tomatoes should not be over cooked,only half cooked. Grind grated coconut to a fine paste. Mix this paste with curd.
3.pour the curd mix to the boiled tomato and Green chili.
4.Add salt if required. In a pan heat the oil and when hot put the mustards and curry leaves,red chillies and pour that over the pachadi…..

Tuesday, June 8, 2010

Meen Thoran

Fish thoran is simple and delisious.It can be made using any king of fish..Here i used ayala/Mackerel.Meen thoran is a dry side dish.
2 Ayila/mackerel, cleaned
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
2-3- Kodampuli
Salt to taste
1 small - Onion
4 - Green chili
1/2 '' piece - Ginger
Garlic chopped -1tsp
1/4 cup - Freshly grated coconut
1 to 2 sprigs - Curry leaves

To seasoning
1/4 tsp - Mustard seeds
Coconut oil

1 ) First cook fish in little water with kodampuli, salt to taste, red chili and turmeric powder . Cook till fish is well cooked. Cool and take out the bones.
2 ) To a mixing bowl add fish, and finely chopped ingredients and coconut. With hand crush all the ingredients together.
3 ) Heat oil a kadai, add mustard and pop it. Then add the fish mixture and stir. Simmer and cook, occassionally stirring.Cook till onions and green chillies are cooked.Take off the stove and serve.

Monday, June 7, 2010

Hubbies Special (Gee Rice,Pappadam,Curd Salad,Chicken Curry)

This friday the whole day we was out side roaming.Saturday i have work,as we was late to home i could not wake earily because i was so third.My hubby said go dont cook any thing we will have our food out side.When i was back to home after my work i was fully surprised to see the dinning tabel.My hubby is a bit lazy in cooking.So i could not belive my self.I asked him from where u brought,when he said thats all made by him,i did not belived.....
He prepared chicken curry,gee rice,pappadam and salad....Its was realy taste...

Varutharacha Kozhi Curry / Chicken in Sautéed Coconut Gravy
These foodes are very famous in kannur kerala area.Years back when some guest are caming to our home we serve them the above dish..Now it has been changing to briyani,fried rice,noodles etc.

1kg Chicken, cut into medium size pieces
4 med-large onions chopped
3-4 Shallot chopped
9 large cloves of garlic minced
2 tbsp minced ginger
1 ½ tsp Kashmiri chilli powder
1 ½ tsp Coriander powder
½ tsp turmeric powder
1 tsp pepper powder
3 small tomatoes chopped (1 ½ cups, appx. 250g)
1 cups freshly grated coconut
4 cloves
3 small pieces cinnamon sticks (1 cm each)
½ tsp- 1 tsp Fennel seeds (Perumjeerakam)
Salt to taste
1½ - 2 cups water
3 twigs curry leaves
Few corrindar leaves
2-3 chopped green chillies
2-4 tsp coconut Oil

1.In a pan add oil and dry roast grated coconut along With the ingredients like Fennel seeds, shallot, Ginger, Garlic, Curry leaves. Roast till coconut turns to a light brown color.Now add other powder ingredients listed, and stir till the masala powders turn a deep colour. Cool the mix and grind it in a mixer grinder.And keep it aside.

2.In a large cooking pot add chicken and all other ingrediants except curry leaves and corrindar leaves.Also add ground paste of coconut.
3.Remove from fire when chicken is cooked and gravy turns to thick.
4.Now add curry leaves and corrindar leaves.

Onion Tomato Curd Salad / Kachambar
Here is a simple Raitha made using Onions, Tomatoes and Green Chillies. This goes very well with Biriyani,gee rice etc.

Big Onion -1
Green Chilly-2
Some corrindar leaves for garnishing
Salt -To taste

Finely chop onion ,tomato and green chilly
Mix everything together with salt and keep it for 5 minutes .
Finally add curd and mix well ..Check the salt .

Neichoru / Ghee Rice
Ney choru is a traditional malabar dish and it tastes good with any non veg. curry ,papadam,pickle and raita.Ghee rice is one of the simplest form of cooking.

2 cups - Basmati rice
4 cups - Water
4 - cloves
2 inch long - Cinnamon
4 tbsp - Ghee
Salt to taste

2 - Onions, thinly sliced
Few golden raisins
Few cashew nuts

1 ) Wash rice and drain very well.
2 ) In a deep heavy bottom vessel, heat ghee, add cinnamon and cloves. Fry for a few seconds. Now add the drained rice and on simmer, fry the rice well in ghee for 5-10 minuts
3 ) Meanwhile in another vessel, place 4 cups water on stove and bring to a boil and switch off the stove.Add sufficient salt to taste. Now carefully, with stove on simmer, pour water into the rice utensil and stir once. Close with a tight lid and cook on high flame for 5 minutes.Then reduce the fire and let the rice be cooked. Once the rice has absorbed all the water and is cooked, switch off the stove. Do not open the lid now. Keep it closed for 10 to 15 minutes. Then open the lid and gently stir the rice.
4 ) To garnish - Heat 3 to 4 tbsp ghee, simmer then add raisins and fry till raisins plump up. Drain off from the ghee and set aside. Now add cashew nuts and fry, till cashews turns lightly brown. Drain and set aside along with raisins. Now add onion, sprinkle little sugar on top, to speed up onion caramelising. Fry till onion turns golden brown. Drain and set aside.
5 ) Mix little of the fried onion, cashew and raisin with the rice and set aside some to garnish finally on top of the rice, when serving. Serve rice on a platter, then on top of the rice, garnish with fried onion, cashew and raisins.

Sunday, June 6, 2010

Grated Paneer-Egg Masala

First time iam cooking paneer dish.This turned out grt sucess.

Paneer (cottage cheese) – 100 gms
Egg – 1
Capsicum medium size(chopped) – 1
Onion – 1
Tomato medium size (chopped) – 1
Ginger –garlic paste – 1tbsp
Kashmiri Red chilly powder – 1-1 1/2 tsp
Turmeric powder – 1/2tsp
Garam masala-1/4 tsp
Tomato sauce – 1 tsp
Soya sauce – 1-1 1/2 tsp
Vegetable oil
Curry leaves or coriander leaves

1.Heat oil in pan. Saute ginger-garlic paste and chopped onions.
2.Once onion turns golden brown in color, add capsicum, red chilly powder, turmeric powder, salt to it and mix. Let the capsicum get cooked.Now add tomato.
3.Add tomato sauce and soy sauce to it. Add egg to it and scramble well.
4.Finally add grated paneer to it,add curry leaves. cover and cook in low flamefor sometime.
5.Remove from heat and garnish with coriander leaves.
6.Serve hot with Roti or Rice.