Saturday, June 19, 2010

Mathi / Sardine Chomma

This recipe i learned from my neighbour brother in kerala.He is working in army.

For Sardine marination
Sardine - 4(Cleaned)
Chilly powder - 1  tsp
Termeric powder-1/2 tsp
Black pepper -1/2 tsp
Lime juice -1tsp
Salt to taste

For chomma masala
Oninon -2 medium size
Tomato -1 medium size
Ginger chopped -1 tsp
Garlic chopped -1tsp
Green Chillies -3-4 spit
Termeric powder -1/2 tsp
Chilli powder -3/4 -1 tsp
Corindar powder -1/4 tsp
Curry leaves

1 Mix all ingredients under marination except the fish by adding 1-2 tsp of water.
2 Mix this with the cleaned fish and let it marinate for 1-2 hours.
3 Heat oil in pan, add these fishes in batches and  fry in simmer fry till it turns crispy.
4.Now remove the flesh from the bones (mull) and keep it aside.

5.Heat oil in a pan and saute the onions till brown,add salt to taste.Now add ginger,garlic and green chillies,When the colour of green chillies starts to change add all the powders and saute for few minutes.
6.Now add the tomato and saute for 2-3 minutes.
7.Now add the flesh of sardine and mix well and cook in low flame for 5-10 minutes.add curry leaves and remove from fire.

Uzhunnu / Urad Dal Dosa

1 cup Urad Dal
2 cups Rice
2-3 tbsp Methi / Fenugreek Seeds
1 tsp Ghee/Butter/Oil for each dosa
Salt as per taste

1.Soak the dal, rice, methi seeds with enough water for at least 4-6 hours .
2.Grind the soaked ingredients with enough water to a very smooth paste; But keep in mind not to add too much water.
3.Allow batter to ferment in a warm place for about 8-10 hours; Make sure the container has enough room for the batter to rise.
4.Add salt to the fermented batter and mix well.
5.Place a non stick griddle on medium heat; Once hot, pour a ladle full of batter at the center; With the back of the ladle, spread the batter thinly; Start from the center and work outwards, in a fast circular motion; Note: Spread the batter as soon as you pour it on the griddle; The batter will start getting cooked other wise and stick to the ladle, if you try spreading it after a while.
6.Pour few drops of ghee/oil all over the dosa and also at the edges; Let cook on medium heat until it turns golden brown in color.
7.Remove from griddle and serve immediately with coconut chutney, sambhar or any other side dish of your choice.

Thursday, June 17, 2010

Spiced buttermilk / Sambaram / Morum Vellam

Curd 1 cup
Water 1 to 2 cup
Curry leaves 5-6
Ginger small piece, thinly sliced
Chilly 2-3 med
Salt to taste
1.In a blender, crush the green chillies and ginger.
2.Now add the curd and water to a blender and pulse only one or two times.
3.Add this to a serving dish and tear some curry leaves and add salt to taste. Stir well and serve as soon as made..
Note:You can crush the curry leaves also for more flavour.

Pazham Kozhakatta / Sweet Banana Rice dumplings

Kozhakatta is my hubbies favourite.I usually make them using coconut and jaggery.So i though why dont make a change in the filling.I found two plantains,it was almost nicely rip.I dont know whether any of my blogger friends have tried this.Now let me say about the Pazham Kozhakatta,it was a great hit at my home.Any way my experiment has successed.
You friends try it out.You will realy like it.Iam guaranty.It is very simple.For making sweet kozhakatta it takes time.But this dont take that much time...

Rice Flour - 1 cups
Water - 1 cups
For Filling:
Banana -2 finaly chopped
Coconut (grated) - 1/4 cup
Cardamom - 3/4 teaspoon
Sugar-2-3 tsp (U can add more)
ghee – 1 teaspoon

1.Heat a non stick pan and add gee,now add banana and cooked for 4-6 minutes.
2.When it change to nice yellow colour add grated coconut and sugar.
3.Mix well nicely,add cardamom powder and remove from fire.Note that it should be dry.No water containt should be there.Divide this into 10 parts.

To make the rice dough:
4.Boil water. Add the boiling water part by part into the rice flour and mix well with a ladle until you get a soft yet firm dough. Ensure that there are no lumps in the dough. use some oil in your hand inorder not to stick.
5.Divide this into 10 parts.Take a rice dough (medium lemon sized) into your palm. Make a small ball of the dough and flatten them into small cups using your thumbs.

6.Take one part of the coconut banana filling and place it in the middle of the flattened dough.
7.Cover the sides while ensuring the filling is safely cocooned with the soft rice dough covering the filling from all sides.Repeat to make more.
8.Place the dumplings in the steamer and steam for 10-15 mins. Take out and serve.

Wednesday, June 16, 2010

Muringa Ela Parippu Curry / Lentils with Drumstick leaves

Lentil red split -1/2 cup
Drumstick leaves -3/4 cup
Turmeric powder -¼ tsp
Green Chilly - 4-5 or more
Onion -1 sliced
Grated coconut -1/2 cup
Cumin seeds -1/2 tsp
Coconut Oil- 1tbsp
Mustard seed -1tsp
Dry red chillies -4-5 nos
Curry leaves-a few

1.Remove the drumstick leaves from the stem.And keep in plenty of water and keep aside.
2.Cook Lentil,oninon and green chillies with Water and turmeric powder in a pressure cooker for 2 whistle.Now open the lid and add the drumstick leaves and pressure cook for 1 whistle.
3.Grind the coconut and Cumin seeds to a fine paste.
4.Add this paste to the cooked Lentil along with little water and salt.
Allow to boil.
5.When it starts to boil, turn off the stove.
6.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, June 15, 2010

Chicken Liver Masala

This is for jaya of (Tasty Appetite) “I Love My Dad”
Dad is so precious for every child.My father helped so many people.He gived us good education good life style.I used to get scoldings form him when I do any wrong…But still he is so precious for me.
Now came about the dish.He love all the chicken recipe.Most favt. Is he like curd and rasam with iam posting a chicken liver masala.

 Chicken liver - 1 cup
 Onion - 3 no(finely chopped)
 Tomato - 1 no (finely chopped)
 Ginger - garlic paste - 3 tsp
 Green chillies -4-5
 Chilli powder - 1 tsp
 Chicken masala -3/4 tsp
 Turmeric powder - 1/4 tsp
 Pepper powder -1tsp
 Coriander powder -2tsp
 Salt - to taste
 Refined oil - 1 tbsp
 Curry leaves- little
 Chopped coriander leaves little

1. Heat a pan a roast all the powders and marinate with liver also add salt. And keep it aside for half an hour.
2. Heat oil in a pan . put onions and green chillies and sauté till onion change its colour.Now add ginger garlic paste and curry leaves.Now add tomatoes and saute for 2-3 mins till tomatoes begin to melt, and put chicken liver pieces and add 1/2 cup water and cover with a lid.

3. Cook for 5-10 mins till gravy becomes dry and keep aside.
4. Garnish with fried curry leaves and chopped coriander leaves and serve hot.
5. This dish will go with rice or chapathis.

Caramel Corn Flakes Cookies

1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
3/4 cup unsalted butter
1 egg
3/4 vannila essence
1/2 cup sugar
1/2 cup brown sugar
1 cup corn flakes
1/2 cup grated coconut
1/4 cup nuts like (peanut,almond and cashew nuts)


1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder set aside. Cream butter, sugar until well combined. Add egg and mix.
3. Add flour mixture and mix. Add in vannila essence ,cocnut,nuts and caramelized cornflakes.Add milk little by little and mix well.Place 1 tsp mixture and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.

Sunday, June 13, 2010

Soya Chunks Vegetable Stew

For Vellayaappam i usually make Potato Stew.But this time i thought i will add some Soya Chunks.Hope every one know that soya chunks is very good for cholosterol patience.

1 potato sliced
1/2 cup Soya Chunks
2 medium onions, thinly sliced
1 small size tomato
2 tsp oil
2 tsp minced ginger
2 or 3 green chillies, slit lengthwise
1 sprig curry leaves
4 cloves
3 pods cardamom
1 ½” piece cinnamon
¾ cup coconut
1 tsp rice flour (optional)
salt to taste

1.Soak the soya chunks in water for 15-20 minutes.Than squeeze the water from soya chunks and keep aside.
2.Heat the oil, and add the cardamom (split the pod open and add whole), cloves and cinnamon (broken smaller).
2.Stir twice and then add the ginger, chillies and onions and sauté till the onions are translucent. Add the vegetables,Soya Chunks and curry leaves and a cup of water and the salt. Bring to boil. Let it be cooked.
3.Mix the rice flour in the coconut milk and add to the vegetables mixing quickly. The rice flour thickens the gravy and ensures the coconut milk does not split. Turn down the heat and once it starts boiling, take it off the heat. The stew should now be a slightly thick coconut milk gravy with vegetables in it.

Chicken Samosas

Ingredients :
For the dough :
Flour - 500gm
Salt - 1/2tsp
Ghee - 1tbs
Water - 1cup

For the Mince :
Minced chicken - 500gm
Ginger-garlic paste - 1tbs
Minced onion - 2nos (large)
Green chillies - 6nos
Oil - 2tbs
Coriander leaves - a handful Chopped
Curry leaves -few chopped
Oil - for frying

1.Heat ghee in a pan and fry onion and green chillies.Add the minced chicken and fry till dry.Mix in the coriander and Curry leaves. Keep aside.

2.Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the water. Mix well and knead to a soft, but not sticky dough.
3.Divide the dough into lime-sized balls and roll them out into thin discs.Now cut it into four quaters as shown in the picture.
4.Take one quarter and revolve it along the curved edge till the two ends meet. Spread a drop of water along the edge and seal it to make a cone. Now fill with 2 tsp of filling (or less). Wet the remaining flap and turn it over and seal over the cone. Now repeat .

5.Heat oil in deep frying pan and fry all the samosa till golden brown.