Friday, April 6, 2012

Drumstick Brinjal Curry


Ingredients
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)
Salt
Oil

Method
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)


Ingredients
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
Salt

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

Method
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)


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

Method
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)



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


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

Method

Grind all the ingredients 'for grinding ' in a mixer .
Seasoning:
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)



Ingredients
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
Salt

Method
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)




Ingredients
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)
Salt

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
Oil
Salt

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

Method
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)



Ingredients
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

Method
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!!

Saturday, March 3, 2012

Chicken White Korma


Ingredients
Chicken - 500gm
Onion - 2 large (finely chopped)
Ginger-garlic paste - 1 tbsp
Green Chillies - 4 nos (slit)
Tomatoes - 4 nos (finely chopped)
Curd - 1 1/2 cup
Whole Spices - Cinnamon - 1"stick, Cloves - 5 nos, Bay leaf- 1,Fennel seeds - 1/4tsp
Oil
Salt

For Grinding
Coconut - 1/2 grated
Cashewnuts - 15 nos
Poppy seeds - 20gm

For Garnishing
Finely chopped Coriander leaves -  (optional)

Method
Marinate the chicken pieces with ginger-garlic paste,curd and salt. Keep it aside for 30 minutes.
Grind together all the 'ingredients for grinding' to a fine paste in a mixer. Keep aside.

Heat a tbsp of oil in a kadai, temper with the whole spices. Saute the chopped onions until it turns light brown. Add green chillies and chopped tomatoes and fry until the oil separates. Now add marinated chicken pieces, mix well. Cover the lid, and cook in low flame until done. Remove the lid add the ground paste and mix well. In a medium flame, allow the curry to boil. Add salt if required. Once the curry is boiled, remove from flame. Garnish with chopped coriander leaves.

Mouth-watering Chicken Korma is ready.

Malabar Mutta Pathiri (Egg Omlette)


Ingredients
Eggs - 5 nos
Onion - 1 large (chopped)
Green Chillies - 2 nos (finely chopped)
Finely Grated Coconut - 1 cup
Finely chopped Ginger - 1 tbsp
Curry leaves - 3 springs (chopped)
Oil
Salt

Method
Beat the eggs and add all the above ingredients, except oil and mix well. Heat a tsp of oil on a non-stick tava, pour egg mixture like one do for pan cake. Cover and cook in a low flame. Once done flip over and cook without lid.
Yummy Mutta Pathiri is ready.



Monday, February 6, 2012

Chicken Kheema Paratha


For Kheema Stuffing

Ingredients
Minced Chicken - 400g
Onion - 2 nos (finely chopped)
Ginger-garlic paste - 1 tbsp
Coriander powder - 1 tsp
Eastern Chicken masala powder - 2 tbsp
Red Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Finely chopped coriander leaves - 1/4 cup
Lemon - 1
Oil
Salt

Method
Heat a tbsp of oil, saute onion until light brown. Add ginger-garlic paste and fry for a couple of minutes. Add coriander powder, chicken masala powder, red chilli powder and turmeric powder, fry for a minute or two. Now add minced chicken and salt, mix well. Cover the lid, cook in low flame until done. Remove the lid, fry until dry. Add salt if necessary.Remove from flame. 
Sprinkle lemon juice and add chopped coriander leaves, mix well and allow to cool.

For Paratha Dough

Ingredients

Atta( Wheat Flour) -2 cups
Oil - 1 tbsp
Salt
Water

Method
Mix atta, oil and salt in a mixing bowl. Add water gradually and make a dough.Let it rest for 30 minutes.


Divide the paratha dough into golf-ball sized portions. Take each ball roll it into 5"circle.Place a tbsp of kheema mix in the centre, seal it to form a stuffed ball. Press down gently to flatten. Roll it into Parathas and roast it on hot tawa with oil/ghee.


Delicious Chicken Kheema Paratha is ready.

Coconut Chutney (3)



Ingredients
For Grinding
Coconut - 1/2 (grated)
Shallots - 6 nos (or 1/2 an onion can be used)
Tamarind - 1 small marble-sized ball
Green Chillies - 2 nos
Ginger - 1 inch (piece)
Salt

For Seasoning
Mustard seeds - 1tsp
Dry Red Chillies - 1or 2 nos
Curry leaves - 1 spring
Oil - 1 tbsp


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



Wheat Dosa


Ingredients
Whole Wheat (grains) - 2 cups
Grated Coconut - 1 cup
Salt
Oil

Method
Wash and soak wheat grains in water, overnight. Grind wheat and grated coconut in a mixer. Make sure the wheat batter is little grainy. Add salt. Keep it aside for about 15 minutes.
Heat a non-stick dosa tawa. Pour the batter in the centre of the tawa and spread it from inside out. Once done flip over and roast it with little oil.

Tastier Healthier Atta Dosa is ready to be served with coconut chutney.


Prawn Roast


Ingredients
Cleaned Prawns - 250g
Onion - 2 nos
Ginger-garlic paste - 1 1/2 tbsp
Tomato - 5 nos
Roasted coriander powder - 2 tbsp
Chilli powder - 1tsp
Turmeric powder -1/2 tsp
Curry leaves - 2 springs
Oil - 2 tbsp
Salt

Method
Heat oil in a kadai,temper with curry leaves, saute finely chopped onions until light brown. Add ginger-garlic paste, fry a couple of minutes. Now add roasted coriander powder,chilli powder and turmeric powder, fry for a minute. Add chopped tomatoes and little salt,stir well. Cover the lid and cook the tomatoes for around 10 minutes in low flame . Once done, remove the lid. Mash the tomatoes, while stirring the curry.Once the tomatoes are thoroughly fried and gravy starts thickening, add prawns. Mix well, cover and cook in a low flame,until done. Add salt if necessary.
For seasoning:
Heat a tbsp pf oil, temper with curry leaves.
Pour this tadka over the curry.Mix well.

Mouth-watering Prawn masala is ready to be served with Dosa, Chappati, Puri or even Plain rice.

Friday, January 6, 2012

Malabar Chicken Curry


Ingredients
Chicken - 1/2 kg (cut into medium-sized pieces)
Onion - 2 nos (finely sliced)
Ginger-garlic paste - 2tbsp
Tomatoes - 4 nos ( finely chopped)
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Chicken Masala powder - 2 tbsp(Eastern Chicken Masala)
Salt
Oil

For Roasting
Coconut - 1/2 (grated)
Shallots - 6 nos
Dry Red Chillies - 3 nos
Coriander seeds - 3 tbsp
Whole Spices - Cardamom-2, Cloves -6, Cinnamon - 2 small sticks, Fennel seeds - 1/4tsp

For Seasoning (Tadka)
Dry Red Chillies -2nos
Curry leaves - 2 springs
Oil - 1tbsp

Method
Marinate chicken pieces with chilli powder, turmeric powder and salt. Keep it aside ( for 30 minutes).
Dry roast all the ingredients 'for roasting' in a non-stick pan.Once done, grind it into a fine paste.Keep it aside.
Heat 2 tbsp of oil in a kadai. Saute Onion until it turns transparent .Add ginger-garlic paste, fry for 2 minutes .Now add chicken masala powder fry for a minute. Add in chopped tomatoes and chicken. Mix well, cover it and cook in high flame until it boils. Now turn down to low and cook until chicken is done. Add ground masala paste to it, mix well and bring it to boil. Now add salt if required. Cover the lid, turn the flame down to low for about 5 minutes. Oil floats on top of the curry, indicates, the curry is done.
Heat a tbsp of oil, temper with curry leaves and red chillies.Pour it over the curry, mix well.

Delicious  Malabar Chicken Curry is ready to be used with Rice/Puttu/Appam/Chappathi or even Puri.

Soy Chunks Masala


Ingredients
Soy Chunks - 100g
Onion - 3 nos (chopped)
Tomatoes - 5 nos (chopped)
Ginger-garlic paste - 2 tbsp
Chilli Powder - 1tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tbsp
Garam Masala Powder - 1tbsp
Jeera Seeds - 1tsp
Coriander leaves chopped - 1/4 cup
Lemon - 1
Salt
Oil

Method
Fill 3/4th of a sauce pan with water, add soy chunks and salt, bring it to boil. Boil for 5 minutes. Remove from fire. After around 10 minutes, drain out the water. Rinse it twice or thrice in fresh water. Squeeze out excess water from the chunks.Keep it aside.

Heat 2 tbsp of oil in a kadai,splutter jeera seeds. Add onion and saute until it turns light brown. Add ginger-garlic paste and fry for a couple of minutes. Now add coriander powder, garam masala powder, red chilli powder and turmeric powder, fry for a few seconds. Add in chopped tomatoes and add little salt. Cover the lid and cook the tomatoes for around 10 minutes in low flame . Once done, remove the lid. Mash the tomatoes, while stirring the curry.Once the tomatoes are thoroughly fried and gravy starts thickening, add soy chunks. Mix well, cover the lid, cook for 5 minutes in low flame( Soy Chunks absorbs the species, flavours from the gravy just like a sponge) . Remove the lid, add salt if required.
Garnish the curry with chopped coriander leaves. Sprinkle lemon juice.

Yummy Healthy Soy Chunks Masala is ready.


Monday, January 2, 2012

Paneer Paratha


For Paneer Filling

Ingredients
Paneer - 200g(grated)
Onion - 1 nos (finely chopped)
Green Chillies - 3 nos (finely chopped)
Coriander leaves (finely chopped) - 1 cup
Jeera Seeds - 1 tbsp
Salt

Method
Mix together all the ingredients 'for Paneer filling' together. Keep it aside.

For Paratha Dough

IngredientsAtta( Wheat Flour) -2 cups
Oil - 1 tbsp
Salt
Water


Method
Mix atta, oil and salt in a mixing bowl. Add water gradually and make a dough.Let it rest for 30 minutes.



Divide the paratha dough into golf-ball sized portions. Take each ball roll it into 5"circle.Place a tbsp of Paneer mix in the centre, seal it to form a stuffed ball. Press down gently to flatten. Roll it into Parathas and roast it on hot tawa with oil/ghee. This paratha goes well with pickle and curd.

Yummy Healthy Paratha is ready.

Tomato Chutney


Ingredients
Onion - 1 no (large)
Tomatoes - 5 nos (ripe)
Chilli powder - 1 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - 1 spring
Sesame oil/any oil - 1 tbsp
Salt

Method
Heat oil in a non-stick pan, splutter mustard seeds. Saute chopped onion along with curry leaves.Once onion turns light brown add chilli powder, fry for a couple of seconds. Add chopped tomatoes and little salt,cover and cook for about 10 minutes in a low flame. Remove the lid. In a medium flame, start mashing the cooked tomatoes while stirring. Once tomatoes are properly mashed and oil separates from it, add salt and remove from flame.

Mouth-watering Tomato Chutney is ready to be served with Dosa, Idli or Chappathi.