Friday, April 6, 2012

Drumstick Brinjal Curry

Drumstick - 3 nos( cut into 2" pieces)
Brinjal - 1/4 kg (cut into large cubic pieces)
Onion - 3 nos (chopped)
Tomatoes - 5 nos (chopped)
Ginger-garlic paste - 1 tbsp
Sambhar Masala - 1 tbsp
Coriander Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Tamarind - small marble sized (soaked in water and extracted)
Mustard seeds - 1 tsp
Jeera seeds - tsp
Curry leaves - 2 springs
Chopped Coriander leaves (for garnishing)

Heat 2 tbsp of oil in a kadai, temper with mustard seeds, jeera seeds and curry leaves. Add chopped onion and saute until it turns light brown. Add ginger-garlic paste and fry for a couple of minutes. Now add sambhar masala, coriander powder, red chilli powder, turmeric powder and fry for a few seconds. Add chopped tomatoes and fry until they are done. Now add in drumstick pieces and little salt , mix well. Cover and cook the drumstick pieces until it is half done on a low flame. Remove the lid and add brinjal pieces. Mix well, cover and cook until done. Now add in the tamarind extract (as required) and mix well. Cook for a couple of minutes to attain the required consistency. Add salt if required. Garnish with chopped coriander leaves.

Yummy Drumstick Brinjal Curry is ready!!

Spinach Dal Curry( Cheera Curry)

Spinach - 2 medium bunches (chopped)
Moong dal - 1 cup
Shallots - 10nos
Eastern Sambhar Masala - 1 tsp
Turmeric powder - 1/2 tsp
Jeera powder - 1 tsp
Dessicated Coconut - 2 tbsp

For Seasoning
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Dry Red Chillies - 3nos
Chopped Onion - 2 tbsp
Garlic - 2 cloves (finely chopped)
Ghee/Oil - 1 tbsp

Boil 4 to 5 cups of water in a Pressure cooker. Once it starts boiling, add moong dal , shallots, sambhar masala, turmeric powder, jeera powder and salt. Mix well and allow it to boil. While it starts boiling add chopped spinach and dessicated coconut. Give it a mix and pressure cook it until a whistle on a high flame and on a low flame for about 5 minutes.

Heat  a tbsp of oil/ghee, temper with mustard seeds, urad dal and dry red chillies. Now add chopped onion and chopped garlic, fry it until they turn brown and done. Pour this seasoning on to the curry and mix well.

Tasty Healthy Spinach Dal Curry is ready to with served with Plain Rice.

Thursday, April 5, 2012

Rice Ladoo (Ari Unda)

Parboiled Rice - 2 cups
Shredded Jaggery - 2 cups
Dessicated Coconut - 2 cups
Cardamom powder - 1/2 tsp
Salt - a pinch or 2

Dry roast rice in a thick bottomed kadai, until it pops and turns golden brown colour. Remove from flame and spread the rice on a paper to cool. Grind it into a fine powder in a mixer and transfer it into a large mixing bowl. Keep it aside. Now grind together shredded jaggery and dessicated coconut in a mixer to form a thick mixture. Add this jaggery mixture along with cardamom powder and salt to the rice powder. Thoroughly mix all the ingredients together. Now make ladoos out of the mixture.

Mouth Watering Rice Ladoos are ready!!

Friday, March 30, 2012

Coconut Chutney (4)

Coconut - 1/2 (grated)
Roasted Chana Dal - 4 tbsp
Onion - 1 medium(chopped)
Tamarind - 1 small marble-sized
Green Chillies - 3 nos

For Seasoning
Mustard seeds - 1 tsp
Dry Red Chillies - 2 nos
Curry leaves - 1 spring
Chopped Onion - 2 tbsp
Hing - a pinch (Asafoetida)


Grind all the ingredients 'for grinding ' in a mixer .
Heat a tbsp of oil, temper with mustard seeds, curry leaves, red chillies, onion and hing.
Pour this tadka over chutney, mix well. Add water if required.

Tasty Coconut Chutney is ready!!

Thursday, March 29, 2012

Uzhunnu Vada (Medu Vada)

Urad dal - 2 cups
Onion - 1 medium(finely chopped)
Green Chillies - 3nos
Ginger - 1"piece(finely chopped)
Curry leaves - 2 springs (chopped)
Black Peppercorns - 10nos crushed
Coconut - 2 tbsp (finely chopped)
Oil - for deep frying

Wash and soak urad dal for about 2 hours. Wash and grind urad dal into fine paste (no water should be added while grinding). Pour the urad batter into a large mixing bowl. Now mix in onion, green chillies, ginger, curry leaves, coconut pieces and peppercorns mix well. Add salt to taste.

Heat oil for deep frying in a kadai. Take a lemon sized ball of the urad batter and make a hole in the center. Slide these doughtnut shaped urad batter very carefully in the hot oil. Fry till they turn light golden brown and crispy.

Delicious Uzhunnu Vada is ready to be served with coconut chutney.

Tuesday, March 27, 2012

Malabar Chicken Biryani (Kozhikodan Chicken Biryani)

For Marination
Chicken - 6 large pieces (whole chicken is cut into 6 large pieces)
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Lemon - 1no (Squeezed)

For Chicken Masala
Onion - 5 nos(finely sliced)
Tomatoes - 5nos(chopped)
Finely chopped Ginger - 5 tbsp
Garlic - 15 cloves (crushed)
Green Chillies - 3 to 4 finely chopped
Garam Masala Powder - 1 tsp
Black Pepper Powder - 1 tsp
Chilli Powder - 1/2 tsp
Turmeric Powder -1/4 tsp
Curry leaves - 4 to 5 springs
Chopped Coriander Leaves - 1/4 cup

For Biryani Rice
Jeera rice/ Kayama Rice - 4 cups
Whole Spices - Cloves-6 to8, Cardamom- 4, Cinnamon Stick (1" piece)- 3 to 4, Bay leaf - 2
Ghee - 4tbsp
Oil - 6 tbsp
Water - 7 cups

For Layering & Garnishing
Onion - 3 large (Finely sliced)
Raisins & Cashewnuts
Kesar/Saffron - a pinch soaked in warm milk
Rose water - 1 tbsp( dilute it with some water)
Chopped Coriander leaves
Chopped Mint leaves
Lemon- 1 nos(juice for sprinkling while layering)
Garam Masala - 1-2 tsp for sprinkling while layering)

For Sealing the Biryani pot
Atta Dough

Marinate the chicken pieces with the "ingredients for Marination". Keep it aside for 30 minutes. Fry Onion, Raisins and Cashewnuts(for layering/garnishing) separately until golden brown. Keep it aside. Wash and Soak the rice in excess water for 30 minutes.

Heat oil in a non-stick pan and sear the marinated chicken pieces(this help to lock the moisture of the chicken pieces and also the pieces remains intact in later procedures). Once done, remove it one by one and keep it aside. To this oil add onions and saute until it turns light brown. Now add in ginger, garlic and green chillies and fry for a couple of minutes. Add garam masala, pepper powder, chilli powder and turmeric podwer fry for a few seconds. Chopped tomatoes are added and fried until done(make sure the masala mixture is done properly and there is no water content as such before adding Chicken pieces). Add seared chicken pieces and coat it with the masala and cover it for 5 minutes in a low flame. Remove the lid and cook for about 2 minutes. Remove from flame and Keep it aside.

Heat the ghee and oil together in a non-stick pan(for cooking the rice). Add whole spices to it. Now add 7 cups of water and bring to a boil. Meanwhile wash the soaked rice and drain it. Now add rice to the boiling water, mix it well. Cover and cook the rice in a low flame until done.

In a thick bottom large vessel, first layer the chicken masala. Follow it with a thin layer of rice. Spread a layer of fried onions, raisins, cashewnuts, chopped coriander leaves, mint leaves , garam masala, lemon juice, rose water and Saffron. Then again add a layer of rice. Again spread layer of fried onions and other ingredients. Cover it with a lid and seal the lid with atta dough. Cook it in a medium flame for 5 minutes and in a low flame for another 5 minutes.

Delicious Malabar Chicken Biryani is ready.

Servings: (Serves - 6)
It is served in a different technique. You place a chicken piece with masala in the center of the plate and cover it with enough rice. Garnish it with fried onion, cashewnuts, raisins and chopped coriander leaves. This delicious Biryani can be served with onion raita , lemon pickle and prawn chammanthi.

Sunday, March 18, 2012

Rava Ladoo (Suji Ladoo)

Rava - 2 cups
Sugar - 2 cups
Ghee - 1/2 cup
Desiccated Coconut - 1 1/2 cup
Cardamom powder - 1/4 tsp
Almond/Cashewnut/Pistachios(coarsely ground) -1/4 cup
Kesar/Saffron - 1 pinch(optional)
Raisins - 1/4 cup
Nestle Condensed milk - 1/2 a can

Heat the ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast raisins.Remove raisins from the hot ghee and keep it aside. Now roast  rava over low flame till you get a nice aroma of roasted rava. Add sugar to it, mix well. Now add desiccated coconut, cardamom powder, raisins, coarsely ground cashewnut mixture and saffron. Mix well in a low flame. Once done, add 1/2 a tin of condensed milk to the mixture, mix well and turn off the flame. Transfer the contents into a large mixing bowl. Now make ladoos out of the mixture( please make sure the mixture is still warm enough). Little warm milk can be added if in case the mixture needs little more moisture.

Yummy Rava Ladoos are ready!!