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Thursday, 27 July 2017

Kozhi Choru / Malabar Chicken Rice


1 kg chicken
2 medium onions, sliced
2 green chillies, slit
4 garlic cloves, crushed
small piece ginger, crushed
2 medium tomatoes, chopped
2 tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp fennel powder
1/2 tsp garam masala
1 bay leaf
2 cardamoms
4 cloves
1 cinnamon
7-8 peppercorns
1 tbsp ghee
1 tbsp oil
2 cups basmati rice/ jeerakasala rice
2 cups water
salt to taste
chopped coriander leaves

  1. Cut the chicken into small pieces, clean it and keep it aside.
  2. Wash and soak the rice in water for 30 minutes. Drain the water and keep it aside.
  3. Heat oil in a thick bottomed pan and saute sliced onion and green chillies with little salt till transparent.
  4. Add ginger and garlic and saute till raw smell is gone.
  5. Add chopped tomatoes and cook till soft and mashed.
  6. Add coriander powder, red chilli powder, turmeric powder and fennel powder, mix well and cook for 2-3 minutes.
  7. Add the cleaned chicken pieces and mix well. Sprinkle in the garam masala and cook on low flame till it releases stock and is 80 % done.
  8. Meanwhile, heat ghee in a large pan and fry cardamoms, cloves, cinnamon, bay leaf and peppercorns.
  9. Add drained rice to this and saute for 4-5 minutes on medium flame till crisp.
  10. Add the water with salt and cook covered on low flame till the water is absorbed by the rice.
  11. Add the rice into the cooking chicken and stock and mix well. Then cook it covered on low flame for another 15 minutes or till completely cooked.
  12. Garnish with coriander leaves and serve hot with raita, pickle etc...
Recipe adapted from  Rafeeda's " The Big Sweet Tooth"

Wednesday, 26 July 2017

Mathi / Sardine Roast



1/2 kg mathi/ sardines
2 onions, thinly sliced
small piece ginger, chopped
5 garlic cloves, chopped
3 green chillies, chopped
1 sprig curry leaves
1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 piece kudampuli
1/2 tsp pepper powder
salt to taste
2 tbsp oil

  1. Clean and cut each sardine into 2 pieces.
  2. Heat oil in a claypot/ manchatti and add sliced onions and saute until it turns brown.
  3. Add chopped ginger, garlic, green chillies, curry leaves and salt, mix well and cook for 2-3 minutes.
  4. Add chilli powder, coriander powder and turmeric powder and saute well.
  5. Then add 1 1/2 cups of hot water to this, mix well and allow to boil.
  6. When it boils, add kudampuli and cleaned sardines and cook covered on low flame for 10 minutes till the fish is done and the gravy thickens.
  7. Then add pepper powder and mix well. Adjust the salt and switch off the flame...Serve hot...

Tuesday, 25 July 2017

Strawberry Banana Donuts


1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 ripe banana
1/2 cup sugar
1/2 cup milk
1/2 tsp vanilla essence
1/4 cup oil
1/2 cup strawberries, chopped

  1. Preheat oven to 180 degree celcius. Lightly spray the doughnut pan with baking spray and keep it aside. 
  2. In a large bowl, add all purpose flour, baking powder, salt and mix well.
  3. In another bowl, mash the ripe banana. Then add sugar, milk, oil and vanilla essence to this and mix well.
  4. Add wet ingredients ( step 3) to the flour mixture and mix well until combined.
  5. Gently fold in the chopped strawberries.
  6. Fill about 2/3 full of batter into the prepared doughnut pan using a spoon or a piping bag.
  7. Then bake in the preheated oven for 15 minutes or until light golden brown.
  8. Remove from the oven to a wire rack to cool completely.
  •  I used electric doughnut machine for preparing these donuts/ doughnuts......Preheat the doughnut machine. Spray doughnut machine with baking spray and fill bases of preheated doughnut rings with half of the batter. Then close the lid and cook for 6 minutes or until doughnuts are golden and cooked.

Kumbalanga Muthari Payasam / Ash Gourd Ragi Payasam


3/4-1 cup muthari/ ragi seeds
1 cup grated coconut
1 cup kumbalanga/ ash gourd, cubed or scooped
2 tbsp kadalaparippu / chana dal
1- 1 1/2 cup sugar (or as required)
2 cardamom, crushed
1 tbsp cashew nuts
1 tsp ghee
salt to taste

  1. Wash and soak ragi/ muthari in water for 3-4 hours. Drain it and then grind it with grated coconut in a blender adding enough water.
  2. Then strain it through a sieve and squeeze out/ extract all its milk and keep it aside.
  3. Cook the kumbalanga and kadalaparippu in a pan adding little salt and enough water.
  4. In a thick bottomed pan, add the extracted milk and sugar and mix well at low flame.
  5. Keep stirring and when the mixture starts thickening, add the cooked kumbalanga and kadalaparippu and cook for 4-5 minutes.
  6. Add crushed cardamom to this, mix gently and switch off the flame.
  7. Heat ghee in a small pan and fry the cashew nuts till brown.
  8. Garnish the payasam with fried cashew nuts and serve hot...

Monday, 24 July 2017

Padavalanga Chemmeen Curry/ Snake Gourd and Prawns Curry


2 cup padavalanga/ snakegourd, cut into small pieces
300-400 gm prawns, cleaned
6-7 shallots
2 tsp chilli powder
1/2-3/4 tsp turmeric powder
1 cup grated coconut
2 green chillies
small piece ginger, crushed or finely chopped
2 garlic cloves, crushed
1/2 tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
1 tbsp oil

  1. Chop snake gourd into small pieces.
  2. Grind grated coconut, cumin seeds, 4 shallots, green chillies and 1/2 tsp turmeric powder together to a smooth paste adding little water and keep it aside.
  3. In a pan/ manchatty, add the cleaned prawns, chopped snake gourd, chilli powder, 1/4 tsp turmeric powder, crushed ginger, garlic and salt and mix well. 
  4. Add 1-1 1/2 cup of water to this and bring to boil and cook it covered for about 10 minutes or till its done.
  5. Then add the ground coconut paste , mix well and bring to a boil. Then reduce the flame to medium and boil for another 3-4 minutes. Adjust the salt and switch off the flame.
  6. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add 2-3 sliced shallots, dry red chillies and curry leaves and fry for a minute.
  7. Pour this over the curry and keep it covered till ready to serve....Mix well and serve hot with rice/ pathiri etc..
  • Adjust the spice level according to your taste...
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