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Saturday, 30 June 2012

Kallummakaya Nirachathu / Stuffed Mussels

            
                   Also known as Arikadukka in Malabar region. It is usually prepared by using parboiled rice (soaking and then grinding). Here I prepared using rice flour. This is served hot as a starter or as a snack for tea.

Ingredients:

15-20 fresh mussels with shells
2 cups rice flour ( I used pathiri podi)
1/2 cup grated coconut
1-2 tsp fennel seeds
1 medium onion chopped
salt
hot water

For marination:
2 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
salt

Preparation:
  1. Clean the shell of the mussels and split open  through the slits with a knife without breaking the shells apart.  Remove all the dirts and  hairy substances ,wash it and keep aside.
  2. Grind grated coconut, fennel seeds and chopped onions to a coarse paste.
  3. In a bowl, add rice flour and salt. Add ground coconut mixture to this, mix well  and make a smooth dough by adding  enough hot water (about 1 1/2-2 cups) .
  4. Stuff the cleaned mussels with the dough and steam it for 15- 20 minutes.
  5. Once it is cooled, remove the shell carefully  and keep aside.
  6. Make a paste of kashmiri chilli powder, turmeric powder and salt adding little water.
  7. Heat oil in a pan, dip the steamed mussels in the paste and fry it till golden. Serve as a snack for tea...
 

 Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Friday, 29 June 2012

Chicken Varutharacha Curry


Ingredients:

1/2 kg chicken, cut into pieces
4 onions, sliced
2 medium tomatoes, chopped
3 green chillies, slit
4 big garlic cloves, crushed
1 piece ginger, crushed
2 tbsp chilli powder
3-4 tbsp coriander powder
1/2 tsp turmeric powder
1/2- 1 tsp garam masala
1 cup grated coconut
1/2 tsp fennel seeds
2 shallots
oil
salt
curry leaves

Preparation:
  1. Heat oil in a pressure cooker or pan, add onions and saute till transparent.
  2. Add garlic, ginger, green chillies and curry leaves and saute for few minutes.
  3. Add chopped tomatoes and saute till soft. 
  4. Make a paste of chilli powder, coriander powder and turmeric powder with little water and add this paste to the cooker/ pan adding enough water.
  5. Add chicken pieces ,garam masala and salt, mix well and cook till done.
  6. Roast grated coconut and fennel seeds, add sliced shallots and grind to a paste.
  7. Add this to the cooked chicken , mix well and boil for few minutes. Serve hot... 
 
Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Thursday, 28 June 2012

Brinjal Stir Fry and Awards


           Easy to prepare simple brinjal/ eggplant stir fry...


Ingredients:

2 big brinjals
3-4 green chillies, slit
1/4 tsp pepper powder
1/4 tsp turmeric powder
1/4 tsp garam masala
curry leaves
salt
oil

Preparation:
  1. Wash and cut brinjals into lengthwise pieces.
  2. Heat oil in a pan, add green chillies and curry leaves and fry for 1 minute.
  3. Add sliced brinjal pieces, turmeric powder and salt and saute for 5 minutes.
  4. Cover and cook for 2-3 minutes. Add pepper powder and garam masala and stir fry for few minutes. Serve as a side dish for rice....


                       Priya Satheesh of Food Lovers and Supriya of Supriya's Rasoi shared these awards with me. Thank you both for the awards.. Do visit their blogs, both of them have very nice blogs with yummy recipes...






                 Supriya of Supriya's Rasoi also shared these awards...Thanks a lot once again..

 

 

      Passing these awards to all my fellow blogger friends. Thank you all for encouraging me with your  lovely comments...


PT of Indian Kitchen shared this 'Happy Blogging Award' with me..... Thank you for that..
Visit her lovely blog for delicious recipes...




 


Sending this post to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Wednesday, 27 June 2012

Mathanga - Vanpayar Erissery / Pumpkin- Red Beans Curry


Ingredients:

1/2 cup red beans/ vanpayar
2 cups pumpkin, cubed
1/2 cup grated coconut
1/2 tsp turmeric powder
3-4 green chillies
1 garlic clove
1/2 tsp cumin seeds
1/4 tsp pepper powder
salt

For Tempering:
1 tsp mustard seeds
2 dry red chillies
2 tbsp grated coconut
curry leaves
oil

Preparation:
  1. Soak red beans/ vanpayar in water and pressure cook it adding enough water and salt.
  2. In another pan cook the cubed pumpkin pieces adding salt and water.
  3. Grind the grated coconut along with cumin seeds, green chillies, garlic , turmeric powder and pepper powder.
  4. Add cooked red beans and ground coconut mixture to cooked pumpkin, mix well and cook for few minutes. Add water if needed and check salt.
  5. Heat oil in a pan, splutter mustard seeds and add dry red chillies and curry leaves.
  6. Add 2 tbsp grated coconut and fry it till brown. Add this to the curry and mix well. Serve hot with rice...

 
 Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum


Tuesday, 26 June 2012

Squid (Koonthal) Roast


Ingredients:

1/2 kg squid /koonthal
2 medium onions, sliced
1 tomato, chopped
2 green chillies
1 tsp ginger paste
1 tsp garlic paste
2-3 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
1/4 tsp garammasala
1-2 pinch of fennel powder (optional)
curry leaves
salt
2-3 tbsp oil

Preparation:
  1. Clean and cut the squid into pieces or rings.
  2. Marinate it with 1 tsp kashmiri chilli powder, 1/4 tsp turmeric powder and salt and keep for half an hour.
  3. Heat little oil in a pan and cook the marinated squid for about 5 minutes and keep aside.
  4. In the same pan, add remaining oil ,add sliced onions and saute it until light brown. 
  5. Then add ginger paste, garlic paste, green chillies and curry leaves and saute for 1-2 minutes.
  6. Add chopped tomatoes and saute till soft. 
  7. Now add 1-2 tsp kashmiri chilli powder, 1/4 tsp turmeric powder, garam masala, pepper powder and fennel powder and fry for few minutes.
  8.  Add cooked squid, mix well and roast it in medium heat for about 10 minutes. Check salt and adjust the spice level according to your taste...Remove from fire and serve hot....

 
 Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Sunday, 24 June 2012

Chicken Butter Masala


Ingredients:

1 kg chicken,cut into small pieces
3 onion, finely chopped
tomato puree  (of 3 big tomatoes)
1 inch piece ginger
10-12 garlic cloves
2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1 tsp pepper powder
2 pieces of 1" cinnamon sticks
3 cloves
2 cardamom
1 pinch cumin seeds
6 cashew nuts (grind to a paste adding little milk)
2 tbsp coriander leaves
4 tbsp butter
oil
salt

Preparation:
  1. Grind ginger, garlic, kashmiri chilli powder, turmeric powder,pepper powder, cinnamon, cloves, cardamom and cumin seeds to a smooth paste.
  2. Heat oil in a pan, add chopped onions and saute till light brown. 
  3. Add ground masala and salt and fry well until oil starts to separate. Then add 2 tbsp butter and tomato puree and mix well.
  4. When the gravy thickens, add chicken pieces and cook in medium heat. (Add hot water if needed)
  5. Add 2 tbsp butter, cashew paste and coriander leaves and simmer for 1 or 2 minutes. Serve hot with chapati / naan etc..
Recipe Source: Vanitha Magazine

Saturday, 23 June 2012

Ghee Rice/ Neychor



Ingredients:

2 cups basmati rice
4 cups water
1 medium sliced onion
4-5 tbsp ghee
4 small pieces of cinnamon sticks
4 cloves
3 cardamom
2 bay leaves
salt

For Garnishing:
1 medium thinly sliced onion
few raisins and cashews

Preparation:
  1. Soak the rice in water for 15-20 minutes. Wash and drain the rice and keep aside.
  2. Heat 2 tbsp ghee in a pan and fry cashews and raisins and keep aside. Add 1 thinly sliced onion and fry until brown and keep aside for garnishing.
  3. Add remaining ghee in the pan, add cinnamon sticks, cloves, cardamom and bay leaves and saute for 2 minutes. Then add 1 sliced onion and saute until transparent.
  4. Add the drained rice to the pan and fry for 3-5 minutes.
  5. Add water along with salt  to the pan, mix well and allow it to boil.
  6. Then lower the heat, cover the pan and cook until the rice is cooked.
  7. Switch off and keep the rice covered for few minutes before serving.
  8. Garnish with fried onions, cashews and raisins and serve hot with chicken or mutton curry....

 

 Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Friday, 22 June 2012

Fish Fry


Ingredients:

4-5 medium size fish pieces
1 -2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1/4 tsp pepper powder
1 tsp ginger-garlic paste
salt
oil for frying

Preparation:
  1. Clean the fish pieces. Mix kashmiri chilli powder, turmeric powder, pepper powder, ginger-garlic paste and salt into a paste adding little water.
  2. Marinate the fish with the paste and keep for half an hour.
  3. Heat oil in a pan and shallow fry the fish on both sides..Serve with rice...

 
 Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Thursday, 21 June 2012

Idli

           

Ingredients:

2 cups idli rice
1 cup urad dal
1/2 cup cooked rice ( for softness)
1 tsp fenugreek seeds
salt
water for grinding

Preparation:
  1. Wash and soak idli rice and urad dal with fenugreek seeds in water each separately for 5-6 hours.
  2. Grind the soaked idli rice and cooked rice adding enough water and transfer to a bowl.
  3. Then grind the soaked urad dal to a smooth paste and mix with the rice batter. Mix well. The batter should be thick.
  4. Keep the batter for fermentation in a warm place for about 8-10 hours ( or overnight). 
  5. Add salt to the fermented batter and mix well.
  6. Grease the idli moulds and pour the batter in each mould and steam cook for 10-15 minutes. Serve with sambhar and chutney.....

 
 Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Wednesday, 20 June 2012

Idichakka ( Tender Jackfruit) Thoran


             I got the recipe for this simple and yummy thoran from here...I used canned tender jackfruit for preparing this thoran.

Ingredients:

1 can / 1 small tender jackfruit
1/4 cup grated coconut
1-2 garlic cloves
3-4 shallots
1 tsp ginger chopped
curry leaves
1 tsp mustard seeds
4 dry red chillies
1 tsp turmeric powder
salt
oil

Preparation:
  1. Drain the water from the can and rinse the jackfruit pieces  in water. Shred the pieces with pestle or pulse in a food processor or mixer. If you are using fresh tender jackfruit, cook it with little turmeric powder and salt adding water. Drain the water and shred the pieces and keep aside.
  2. Crush the shallots, garlic and dry red chillies.
  3. Heat oil in a pan, splutter mustard seeds , add curry leaves and chopped ginger and saute for a minute.
  4.  Then add the crushed mixture and salt and saute well.
  5. Add  the shredded jackfruit and turmeric powder and saute for few minutes.
  6. Now add the grated coconut and mix well. Stir fry for few minutes till dry..Adjust the salt.Serve hot with rice...
 
Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Monday, 18 June 2012

Meen Varutharacha Curry (Fish in Roasted Coconut Gravy)


Ingredients:

250 -300 gm fish , cut into medium pieces
1 big onion, sliced
4 green chillies, slit
1 tsp ginger crushed
1 tsp garlic crushed
1 cup grated coconut
3/4-1 tsp fennel seeds
1 tbsp shallots, sliced
2 tbsp coriander powder
2 tsp chilli powder
1 tsp turmeric powder
1 big tomato, chopped
tamarind, gooseberry sized
 few coriander leaves
2 sprigs curry leaves
1/2 tsp fenugreek seeds
oil
salt

Preparation:
  1. Cut the fish into pieces , clean it and keep aside. Soak the tamarind in 1/2 cup water.
  2. Heat 1 tsp oil in a pan and roast grated coconut, fennel seeds, shallots and curry leaves until brown in low flame. Grind into a fine paste adding little water.
  3. Heat oil in another pan, add fenugreek seeds . When its colour changes, add sliced onions and green chillies and saute. 
  4. Then add ginger and garlic and saute for few minutes.
  5. Add tamarind extract, coriander powder, chilli powder, turmeric powder and salt and boil it.
  6. Then add fish pieces and tomatoes and cook in medium flame.
  7. Now add ground coconut paste and water ( about 1 cup) along with curry leaves and coriander leaves. Cook for few minutes until the gravy thickens.... Serve hot...
Recipe Source: Ummi Abdullah

 

Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum


Sunday, 17 June 2012

Cherry Tomato and Corn Salad


Ingredients:

1 cup cherry tomatoes
1 cup tinned corn
1 cup chopped cucumber
1/4 cup chopped coriander leaves
1/4 tsp pepper powder
1 tsp sugar
2 tbsp lime juice
2-3 tbsp olive oil
salt


Preparation:
  1. Cut each cherry tomatoes into two pieces and keep aside.
  2. In a bowl, add chopped cucumber, corn, coriander leaves, pepper powder, sugar, cherry tomatoes, lime juice, olive oil and salt and mix well.
  3. Transfer to a plate and serve.........

Saturday, 16 June 2012

Doughnut / Donut


                 I used electric doughnut machine for preparing these donuts. Then used glace icing and sprinkled with coloured sprinkles, chocolate sprinkles and almond flakes..


Ingredients:

1 1/2 cups plain flour
1/2 cup caster sugar
1 1/2 tsp baking powder
125 gm butter, melted
3/4 cup milk
1 egg, lightly beaten

Preparation:
  1. Preheat Doughnut machine.
  2. Combine plain flour, caster sugar and baking powder in a large bowl and make a well in the centre.
  3. Whisk in the butter, milk and egg until mixture forms a smooth batter.and transfer it to a jug or fabric piping bag.
  4. Spray doughnut machine with cooking oil and fill bases of preheated doughnut rings with half of the batter.
  5. Close lid and cook for 6 minutes or until doughnuts are golden and cooked. Using a non-stick spatula transfer to a wire rack. Repeat with remaining batter to make 10 doughnuts in total.

For Glace Icing:

2 cups icing sugar mixture
2 - 2 1/2 tbsp milk
2-3 drops liquid food colouring
Decorations of choice
  1. Sift icing sugar into a medium bowl. Stir in enough milk to make a soft, spreadable icing.
  2. Divide icing evenly among 3 bowls and add a few drops of your choice of food colouring to each bowl. Stir to combine.
  3. Drizzle over cooled doughnuts. Sprinkle with decorations and set aside until set.
 If you want Chocolate glace icing , reduce icing sugar mixture to 1 cup. Add 1/2 cup sifted cocoa powder. Sprinkle with decorations, if desired...



Friday, 15 June 2012

Kiwi fruit Pachadi


Ingredients:

2 big semi ripe kiwi fruits
2 green chillies, chopped
3/4 -1 cup grated coconut
1 shallot
1 tsp mustard seeds
3-4 tbsp yoghurt
1/2 tsp sugar (optional)
2 dry red chillies
curry leaves
salt
oil

Preparation:
  1. Peel the skin of kiwi fruits and finely chop them.
  2. Cook it with green chillies and salt adding little water (about 1-2 tbsp) .
  3. Grind together grated coconut, shallot and 1/2 tsp mustard seeds into a smooth paste.
  4. Add this paste to cooked kiwi fruit and cook for few minutes.
  5. Switch off and add yoghurt and mix well. Adjust salt.To this add 1/2 tsp sugar (for taste balance) and mix well.
  6. Heat oil in another pan, splutter 1/2 tsp mustard seeds. Add red chillies and curry leaves and fry. Pour this over the pachadi. Serve with rice....
 

 Sending to  Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Thursday, 14 June 2012

Beef Varattiyathu


Ingredients:

500 gm beef
4 small onions, chopped
2 big tomatoes, chopped
3 green chillies
2 tbsp kashmiri chilli powder
3-4 tbsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
coriander leaves
curry leaves
2 tsp shallots, sliced
salt
oil

Preparation: 
  1. Cut the beef into small pieces, wash and drain.
  2. Grind the chilli powder, coriander powder and turmeric powder together adding little water to make a paste.
  3.  Add beef pieces, chopped onions, tomatoes, green chillies ,ground paste and  salt adding enough water in a pressure cooker and cook till done.
  4. Heat oil in another pan, fry sliced shallots and curry leaves. Add cooked beef into this and roast well. Add garam masala and coriander leaves, mix well and remove from fire...Serve hot...
 
Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum


Wednesday, 13 June 2012

Raw Plantain Kalan/ Kaalan



                            Sadhya special yoghurt based curry of Kerala....

Ingredients:

2 raw plantain/ bananas
1-1 1/2 tsp pepper powder
1 tsp turmeric powder
1 cup grated coconut
2 cup yoghurt
1 tsp cumin seeds
3-4 green chillies
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
curry leaves
salt
oil

Preparation:
  1. Peel the skin of raw bananas and chop it into small cubes.
  2. Cook it with pepper powder, turmeric powder and salt adding enough water.
  3. Grind grated coconut, cumin seeds and green chillies together and then mix yoghurt into this.
  4. Add this to the cooked bananas and heat on low flame. Don't allow to boil. Remove from fire..
  5. Heat oil in another pan, splutter mustard seeds and fenugreek seeds. Add curry leaves and dry red chillies and fry. Pour this over the curry and close the lid..Serve with rice...
 

Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Monday, 11 June 2012

Egg Roast and Awards


Ingredients:

4 eggs
2 onions, chopped
1 big tomato,chopped
3-4 garlic cloves, crushed
small piece ginger, chopped or crushed
2 green chillies, chopped
1 1/2- 2 tsp kasmiri chilli powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
curry leaves
salt
oil

Preparation:
  1. Boil the eggs, remove the shell, slice it and keep aside.
  2. Heat oil in a pan, add chopped onions and saute till it turns soft and translucent.
  3. Add ginger and garlic ,fry for 1-2 minutes. Now add green chillies, curry leaves and tomatoes and saute well till the tomatoes are nicely mashed and cooked.
  4. Add kashmiri chilli powder, coriander powder, turmeric powder, garam masala and salt and mix well.
  5. Add 1/4 cup of water if needed and allow it to boil till it becomes thick. Add sliced eggs ,mix well and cook for few minutes. Remove from the heat and serve hot....


                       Divya Pramil of You too can cook Indian Food shared Liebster award, Versatile blogger awards and Inspirational blog award with me. She has a lovely blog and do visit her space for yummy recipes. Thank you so much Divya for passing these awards..











 

                  I would like to share these awards with all my fellow blogger friends. Thank you all for encouraging me with your  lovely comments...





                     Shobha of  Food Mazaa  shared   Food Mazaa Award with me. She has a wonderful space with yummy and delicious recipes....Thank you very much for your support and Iam very happy to accept this award..



 Sending this Egg roast recipe to Kerala Kitchen Event hosted by Julie  @ Erivum Puliyum

Sunday, 10 June 2012

Raw Banana Thoran/ Varavu


Ingredients:

2 raw bananas
1/4 -1/2 cup grated coconut
2 cloves garlic, crushed
1/2-1 tsp chilly powder
1/4 tsp turmeric powder
1 tsp mustard seeds
curry leaves
oil
salt

Preparation:
  1. Peel and chop bananas into small cubes.
  2. Cook it with grated coconut, crushed garlic, chilly powder, turmeric powder and salt adding enough water.
  3. Heat oil in another pan, splutter mustard seeds and add curry leaves . Add this to cooked banana and mix well. Serve as a side dish for rice....
 Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Saturday, 9 June 2012

Chakkakuru Parippu (Jackfruit Seeds Dal) Curry


Ingredients:

1/2 cup toor dal
1 cup jackfruit seeds, peeled and halved
1/2 cup grated coconut
2 tsp chilli powder
1/2 tsp turmeric powder
3 garlic cloves
1 tsp fennel seeds
3 dry red chillies
1/2 tsp mustard seeds
curry leaves
oil
salt

Preparation:
  1.  Grind grated coconut, garlic cloves and fennel seeds  to a smooth paste.
  2. Wash toor dal and jackfruit seeds and pressure cook it adding chilli powder, turmeric powder,salt and enough water.
  3. Add ground paste along with 1 cup water  and boil for few minutes.Switch off the flame and keep aside.
  4. Heat oil in a pan, splutter mustard seeds, add dry red chillies and curry leaves and fry. Pour this over the curry and serve hot with rice...



  Sending to Kerala Kitchen Event hosted by Julie @ Erivum Puliyum

Thursday, 7 June 2012

Mango Semolina Cake




                          Easy to prepare and tasty dessert/cake. I got the recipe from here.

Ingredients:

1 cup semolina/ rava
1 cup mango pulp
1/2 cup butter, melted
1/2 cup sugar
1 tsp baking powder

Preparation:
  1. Preheat the oven to 190 degree celcius/  375 F.
  2. Mix the rava with sugar and baking powder in a bowl. Add the melted butter and mix well.
  3. Add the mango pulp, mix well and keep aside for 10 minutes.
  4. Add the prepared batter to greased ramekins or baking pan.
  5.  Place it in the oven and bake for 25-35 minutes or until a knife or fork inserted comes out clean. Don't keep it for longer time, it will become hard..
  6. Allow to cool and serve.......

Recipe Source: Pazham Pappadam Payasam


Sending to Guest Quest Event at  Amina Creations
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