Parippu vada

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Description:

                 A very famous tea time snack in Kerala. Lets check out the recipe,

Ingredients:

1. Chana dal/Toor dal - 1 cup

2. Onion - 1

3. Green chilli - 2 to 3

4. Curry leaves

5. Ginger

6. Asafoetida powder as required

7. Dry red chilli - 2
8. Oil for deep frying
9. Salt to taste

Procedure:

               Soak the chana dal in water for 3-5 hrs. After that drain all the excess water in the dal. Separate 4-5 tspns of dal and keep aside. Grind the remaining dal coarsely in a mixie and transfer to a bowl. Grind the separated dal to form a paste. Chop the onions, green chilies, ginger and curry leaves into very small pieces. Transfer everything to the bowl with the dal and mix it nicely. Add asafoetida and salt into it. Mix  properly and then make small patties. Don`t forget to wet your hands before making the patties, otherwise it will stick on to your hands. Take a skillet, pour oil in it to deep fry the vadas. Once the oil is hot drop in the patties one by one. Deep fry it on medium heat. When you drop the vadas you can see the skillet will be filled with bubbles and slowly the bubbles will disappear once the vadas are cooked. Fry in batches. Parippu vada is ready, serve it with some chutneys like coconut chutney and with a tea too.

Aloo Gobi

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                Combination of Potatoes and cauliflower with some spices tastes amazing. Here goes the recipe

Ingredients:

1. Potatoes - 3 to 4

2. Cauliflower - 1

3. Onion - 1

4. Tomato/tomato puree

5. Whole cumin

6. Chilli powder

7. Garam masala 

8. Ginger and garlic paste

9. Turmeric powder

10. Coriander leaves to garnish

12. Amchur powder(optional)

11. Salt to taste

Procedure:

               First separate the cauliflower florets and put them in hot water for 5 mnts with Turmeric powder. Next take the potatoes and cut it into cube sizes. Chop the Onion into small pieces. Take a skillet/wok and pour oil in it. Once the oil becomes hot add the whole cumin to splutter. Next add the onions and saute them. Then add the chopped tomatoes/tomato puree and ginger/garlic paste. Cook for sometime with the lids closed. When the excess water is evaporated from the gravy add the garam masala and chilli powder. After this add the potatoes, and stir properly. We can add little water also, so that it helps the potatoes to cook fast. When the potatoes are half cooked, add the cauliflower  and cook on medium flame. Check for salt and add if required. If there is moist in the dish then, take off the lid and allow all the excess moist to disappear. You can  add Amchur powder to this dish, if you want more sourness.The dish tastes good if its made dry. Aloo Gobi is ready to be served with Rotis, Nan`s, rice etc. Before serving garnish it with coriander leaves.

Thai red curry

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Description:

                 I had previously shared the recipe for Thai green curry. Here goes the recipe for Thai red curry.

Ingredients:

1. Chicken/Prawns - 500gm(Prawns are preferable used in red curry)

2. Thai basil

3. Ginger and garlic

4. Frozen vegetables

5. Carrots

6. Onion - 1

7. Lime juice - 1tsbp

8. Coconut milk

9. Red curry paste - 3tsbp

10. Salt to taste

Procedure:

               Prawns are preferable for red curry but didn`t had prawns at home so decided to try   with chicken and it came out good. Clean the chicken and keep aside. Cut the carrots into cubes and Onions into thin slices. Crush the ginger and the garlic. Clean the Basil leaves and keep aside.  Take a skillet, and add oil. Next add the crushed ginger and garlic, then goes in  the onions. Saute the Onions . Next add the carrots and frozen vegetables. Cook all the vegetables on a medium flame. Add the red curry paste and mix well. Now time for chicken to go in. Close the lid  and let the chicken cook for almost 10 minutes and slowly add the coconut milk and simmer the flame.  Cook till the chicken becomes tender. Last ingredient to add is the Thai basil and lime juice. Thai basil gives a good aroma and different taste to the dish.  Thai red Chicken curry is ready to be served with rice etc. Enjoy!

Beetroot pachadi

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                 Beetroot pachadi is a very famous dish in Kerala, especially for Sadhyas. Here goes the recipe.

Ingredients:
1. Beetroot - 1
2. Curd - 1/2 cup
3. Grated coconut
4. Green chili - 1
5. Ginger
6. Curry leaves
7. Mustard
8. Shallots - 3 to 4 or we can use Onion also.
9. Turmeric a pinch
10. Salt to taste

Procedure:

                Clean and dice the beetroot into smaller pieces. Take a skillet add one cup of water, beetroot, turmeric powder and salt. Close the lid and allow the beetroot to cook. Lets grind the coconut with green chili, shallots and the ginger to make a ground paste. Whip the curd and keep aside. Once the beetroot is 90% cooked, add the ground paste into the skillet and mix everything properly and leave it on low flame. After few seconds add the curd and mix. While adding the curd the flame should be low or add it after switching off the stove. Mix everything after adding the curd. Now season the Beetroot pachadi with mustard and curry leaves. Pachadi is ready to be served with rice. Enjoy!

Vietnamese Spring roll

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                   Spring rolls is a vietnamese salad rolls with ingredients like  boiled pork, beef, shrimp, basil, mint etc. I first tasted this spring roll in one of my Vietnamese friend's house and I really liked the taste. So I thought to prepare it by myself and check how it turns out. Here goes the recipe.

Ingredients:

1. Rice vermicelli/ rice noodles - 100g
2. Prawns/Shrimp - 8 to 10
3. Mint
4. Thai Basil
5. Lettuce
6. Rice wrappers
7. Fish sauce( I used Phu Quoc fish sauce) - 5 tsbp
8. Lime juice - 2 to 4 tbsp
9. Crushed  garlic
10. Crushed red chili.
11. Rice vinegar - 1 tbsp
12. Sugar - 1 tbsp
13. Warm water

Procedure:

               Spring roll is served along with a dipping sauce. So first lets see the recipe for dipping sauce. This sauce can be preserved in fridge also.

Dipping Sauce
             Take lightly warm water, then add sugar. Allow the sugar to dissolve, then add the 1 tsbp of vinegar, lime juice, crush garlic, red chilli(birds eye chilli) and the fish sauce. Whisk all the ingredients and allow it to cool down. Dipping sauce is ready.

Spring roll
              Lets make the spring roll now. Cut the lettuce into 2 or 3 pieces. Boil water and cook the rice vermicelli for 3-4 mnts or we can even boil the water and place the vermicelli in it for some minutes. Once it is cooked, drain and rinse with cold water. Cut the vermicelli into smaller lengths with a scissors. Cook the Prawns(boil), we can add little fish sauce while cooking it. Once it is cooked, cut the prawns into 2 pieces. Take warm water in a bowl, to soften the rice wrappers. Take one wrapper and dip it in the warm water for 1-2 seconds and lay it on a flat surface. Fold the top of the wrapper little till the center, then place a piece of Lettuce. On top of it spread little rice vermicelli, 2 mint leaves, 2 basil leaves, and 2 pieces prawns. Now roll them by folding the bottom of the wrapper over the filling in the center. Wrap the roll tightly. Spring roll is ready. Serve it with the dipping sauce.  It really tastes good.

Koombu Thoran(Banana Blossom dish)

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Description:

                   Koombu thoran is a dish that is made of Banana blossom. Thoran is mainly a Kerala cuisine. Thoran's can be made of Spinach, bitter gourd, Jackfruit  etc. Lets check out the recipe.

Ingredients:

1. Banana blossom - 1

2. Grated coconut 

3. Shallots - 3 or 4

4. Turmeric powder - 1/2 tbsp

5. Chili powder or dry red chili - 1tbsp  

6. Curry leaves 

7. Garlic 

8. Mustard

9. Oil

10. Salt to taste

Procedure:

                 Take the Banana blossom, and peel off the first two layer, then wash the Banana blossom. Next start chopping it into thin shreds. Shred the Banana blossom into water with turmeric and salt in it. This avoids the darkening of the vegetable. Once the chopping is over drain off all the water properly.

   

                 Crush the garlic and dry red chili. Chop the shallots into small pieces. Take a skillet  and add oil. Splutter the mustard and add the curry leaves. Next add the garlic, dry red chili and the shallots. Slightly saute it. Now add the Banana blossoms, a pinch of turmeric powder, chili powder if required, salt and the grated coconut. Add little water also. Close the lid of the skillet and cook on medium flame. Give stirs in between till the dish is cooked. Banana blossom doesn't take too long to get cooked. Hope everyone likes the recipe.

Pepper Chicken

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Description:

                    Chicken can be prepared in various styles with different ingredients. I tried preparing Chicken with pepper and turn out real good. Here goes the recipe.

Ingredients:

1. Chicken - 500gm

2. Onion/shallots 

3. Garlic

4. Pepper powder - 2-3tsp

5. Ginger 

6. Garam masala ( ready or homemade)

7. Curry leaves

9. Tomato - 1

10. Turmeric- a pinch

11. Green chilli

12. Oil

13. Salt to taste

Procedure:

                 Clean the chicken and keep it aside. Chop the Onions, green chili, tomatoes and shallots.  Crush the ginger and garlic. For this recipe I used the homemade garam masala. Coarse powder the cinnamon, cardamom, cloves, star anise, fennel seed and homemade garam masala is ready. Take a skillet and pour oil into it. Once the oil becomes hot add the curry leaves, green chilli, crushed ginger and garlic. Stir it for sometime till the raw smell goes. Next add the shallots/onions and salt as required.

                  Once the onion starts changing the color add the tomatoes. Close the lid and allow to cook. Then add the pepper powder and the garam masala(we can add it now or even in the end). Next goes in the chicken. Stir everything properly, so that the gravy coats on the chicken. There is no need to add water, since the Chicken itself will ooze out water. Close the lid and allow the chicken to cook. Check for salt and add if required. Give regular stirs in between. Once the Chicken is 90% cooked, take off the lid and then allow the excess water to evaporate. This will make the Chicken have a thick gravy coated all over. Cook it without lids for sometime and then switch off the stove. Pepper chicken ready to be served. Garnish with Cilantro before serving. Hope all will like this recipe.

Baingan Bartha

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                  Baingan Bartha is a dish that`s made with Eggplant. For making this dish the Eggplant is grilled in an Oven/ charcoal or direct stove flame to get a smoky taste. The main attraction of this dish is the smoky flavour of the Eggplant. Lets see the recipe.

Ingredients:

1. Eggplant - 4

2. Onion - 1 (small)

3. Ginger and garlic

4. Green chili - 2

5. Frozen/ fresh  green peas - .5 cup

6. Tomato - 1(small)

7. Whole cumin 

8. Turmeric powder 

9. Coriander powder - 1tsp

10. Chili powder - 1tsp

11. Garam masala - 1/2tsp

12. Cilantro to garnish

13. Salt to taste

  

Procedure:

                  Take the Eggplant and gently rub little oil all over it. Next grill the Eggplant and for this either  grill it in Oven for few seconds or grill on stove flame. I would suggest grilling on stove flame or traditional kitchen chulha . Oil  is rubbed over the Eggplant to avoid burning of the eggplant skin as well as  it will help to peel out the skin easily.  Grill the Eggplant over the flame and leave it aside to cool down.

                   Chop the Onion, tomato, green chili, ginger and garlic into small pieces. Once the Eggplant cools down, peel of the skin and chop it to small pieces. Take a skillet and add oil. Add cumin seeds and saute. Next add the green chili, ginger and the garlic. Stir it for few seconds. Now add the Onions. Saute the Onions for few minutes and add the Tomato. Cover the skillet with a lid and allow it to cook for 3-4 minutes. Add in salt too. Next goes in the masalas. Add the coriander powder, chili powder, and turmeric powder. Mix everything properly and cook it  for some more time with the lid closed. Do give a good mix in between. After 1-2 minutes add the grilled Eggplant and the frozen peas. Mix everything and allow it to cook for few minutes(We can add little water at this time, though its optional). Add the garam masala. Since the Eggplant is already grilled  there is no need to cook it  for long time. Just may be 3-4 minutes on medium flame is enough. Take off the lid and allow all the extra water to evaporate from the Bartha so that it will have a thick consistency. Swtich off the stove and transfer it to a bowl. Baingan Bartha is ready to be served. Garnish the Bartha with some cilantro leaves.  Baingan bartha goes good with Rotis, rice etc. Try it...

Duck curry

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Description:

               Duck curry is a  served with rotis, rice though the famous combination is that of Appams/Kerala Parathas and duck curry. 

Ingredients:

1. Duck - 1 kg

2. Shallots - 1 cup

3. Ginger

4. Tomato - 1 small

5. Garlic

6. Curry leaves

7. Pepper powder - 1 tsp

8. Turmeric powder - 1/2 tsp

9. Onion - 1

10. Chili powder - 1 tsp

11. Coriander powder - 2tsp

12. Garam masala

13. Mustard

14. Green chilli - 3 to 4

15. Oil

16. Salt to taste

Procedure:

                 First marinate the duck with pepper powder, turmeric, salt and chilli powder. Allow it to marinate for at least 30 mints , the longer the marination it will taste more good. Duck curry can be prepared in skillet or cooker. I used cooker for cooking. After marination put the duck into the cooker and let 3-4 whistles go. Keep the cooked duck aside. Lets prepare the gravy now.

                 

                     Cut the shallots and Onions into small length wise slices. Crush the ginger and garlic. Chop the green chilies and tomatoes too. Lightly roast the remaining chilli powder, Turmeric powder and  Coriander powder. Grind this roasted powders to make a paste and leave them aside. Next take a skillet and pour oil. Splutter mustard and add the crushed ginger, garlic, curry leaves and the green chilies and saute for few seconds. Then add the Onions  and after sometime add the shallots. Saute till the onions gets light brown. Add the tomatoes, salt and cook on medium flame. When the gravy boils add the paste that we made. Cook till the gravy gets a thick consistency. Now add the cooked Duck meat  into the gravy. Mix well and allow to simmer on a low heat. Also add the garam masala. Curry is ready.
 If you are adding coconut milk then pour them into the curry on low flame. Simmer it till the gravy thickens. After adding the coconut milk don`t increase the flame, just keep on low flame. Thats it, Duck curry is ready to be served. Hope everyone enjoys this recipe.

Prawns Tikka

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Description:

                     

                  This dish is very tasty and requires a grill to prepare it. Lets check out the recipe.

Ingredients:

1. Prawns - 500gm

2. Curd - 1/2 cup

3. Pepper powder - 2 tsp

4. Chili powder - 1 tsp

5. Garam masala powder(a pinch)

6. Food color(optional)

7. Onion - 1

8. Red & yellow bell peppers

9. Ginger & Garlic paste

10. Oil

11. Brush( to gently brush oil over the prawns)

12. Skewers

13. Salt to taste

Procedure:

                       Clean the prawns and keep it aside. Take a bowl put the curd into it. Whip the curd throughly. Next add the chili powder, garam masala, food color, pepper powder,  ginger/garlic paste and mix everything  properly. Keep mixing for few seconds then add the prawns into the mixture. Coat the prawns nicely with the mixture. Cut the onion and bell peppers into square pieces and mix it with the Prawns.  After this keep aside for marination. Its good if we marinate it for 5-6 hrs. 

                            Take the skewers, if you are using wooden Skewers then soak it in water for at least 20minutes before cooking, so that the moist goes inside the skewers and it won't get burnt while cooking. Now put the marinated Prawns, Onions, bell peppers one after another  into the skewers. Gently rub the grill with little oil, then place this skewers on them. Brush little oil on top of the tikka`s. Generally Prawns cooks very fast. So grill the tikkas for some 5-8 minutes or less. Just check, if the Prawns are cooked then turn it over and let it cook. Once the Tikkas are cooked take it off the griller and place it on a serving plate. Squeeze lemon over the Tikkas. Garnish the plate with Onions, Lettuce etc. Tasty prawns tikkas are ready. It can be served with chutney also. Hope everybody will like it.

Soybean chunk curry

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Description:

              Soybean chunks is a byproduct of Soybean and is rich in proteins . Lets check out my recipe.

Ingredients:

1. Soybean chunks

2. Onion - 1

3. Green chilli

4. Ginger and garlic

5. Curry masala(readymade)

6. Garam masala

7. Tomato - 1

8. Oil

9. Salt to taste

Procedure:

                Soak the soybean chunks in warm water with little milk  for sometime. Cut the green chilli, ginger and garlic into small pieces. Chop the onions and tomato . Heat the curry masala and  keep aside. Take a skillet and pour oil into it. Add the ginger, garlic and the green chilies.  Next add the onions and saute, then add the tomatoes. Cook everything for few minutes. Add the curry powder and little water . Allow the curry to boil. Meanwhile put the soybean in a sieve to drain the water and squeeze them if any excess water left and add it into the curry. Close the lid and allow the curry to cook. Add salt and garam masala . Cook the curry for 10-12 mnts and it will be done. Soybean  chunk masala  can be served with rice, rotis etc. Hope everybody will like this recipe.

Thai green curry

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              Thai cuisine has an amazing variety of aromas, flavours and spices. Most popular among the Thai dishes are the Green Thai curry, Red Thai curry and Yellow Thai curry. The main ingredient for these dishes are the curry paste. Fresh curry paste can be made at home but here I don`t get most of the important ingredients thats is required to make the paste. Some of the essential ingredients used to make the paste are Lemon grass, shrimp paste, lime peel and so on. If you can find all the ingredients to make the fresh paste then its great otherwise we have to use the ready made paste that are sold in   in Asian stores or any other supermarkets. Once you have the paste then making the curry is very simple. I will post two recipes for Thai curry with veggies and the other is Thai curry with chicken.


Thai curry with Brinjal:

Ingredients:

1. Brinjal( small round brinjal are preferable)
2. Ginger
3. Garlic
4. Green chilli
5. Coconut milk- 1cup
6. Pepper powder(optional)
7. Lime leaves(enhances the aroma and taste)/Basil leaves
8. Oil
9. Salt
10. Shallots - 6 or 7

Procedure:

Wash and cut the brinjals into 4  vertical pieces. Chop green chillies, Shallots, salt, ginger and garlic. Take a wok add little oil. Saute the green chilli, ginger and garlic. Add the brinjal and partially cook it. Next squeeze in the Thai curry paste(Green or yellow) and mix well till it coats on all the ingredients. Pour some water and allow the curry to lightly boil. Add the coconut milk and cook for few more minutes with lids open on medium flame. Add the lime leaves/basil leaves too. Taste the curry and if you feel the spice level is less then add little pepper powder to spice up. Once the brinjal is completely cooked, switch off the stove. Its ready to be served with steamed rice. We can add more veggies like potato, banana blossom etc to this curry.


Thai green curry with chicken:

Ingredients:
1.  Chicken breast/ chicken thigh meat - 500gm
2. Basil leaves
3. Green curry paste - 3tsp
4. Ginger
5. Green chili
6. Bananna blossom(optional)
7. Frozen vegetables(optional)
8. Onion/shallots
9. Coconut milk
10. Oil
11. Garlic
12. Salt to taste

Procedure:
           
               Chicken breast is mostly preferred in this preparation, but I had some Chicken thighs left in my refrigerator, so I used it to make the curry. Wash the chicken and cut them into small pieces, preferable cut the pieces in a slanting manner. Crush the ginger and garlic. Chop the green chilies. Cut the Onions into thin slices. Clean the Basil leaves and keep aside. Take a skillet and pour oil. Add the ginger/garlic/chilies into the skillet and stir for few seconds. Next saute the onions/shallots. Add the Banana blossoms, frozen vegetables into it. Next add the green curry paste and cook everything properly for sometime with the lid closed. After that add the Chicken and little water . Let the chicken cook for almost 15-20 minutes . Next add the coconut milk and the Basil leaves . Cook till the chicken becomes tender.  Finally add little lime juice. Check for the consistency of the gravy whether to make it more loose or thicker.. Serve the curry hot curry with steamed rice . It tastes real good. Let and let me know. 

Diamond biscuits

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Description:

                This biscuits are very simple to make. We can use wheat flour(Atta)or all purpose flour for this preparation. Diamond biscuits are mainly kids favourite. Lets check the recipe.

Ingredients:

1. Wheat flour - 2 cups

2. Ghee - 1tsp

3. Sugar - 1 or 2 tsp

4. Water

5. Oil

Procedure:

                 Take flour  in a bowl. Pour little water and knead the flour to form a dough. Add the Ghee and sugar to it while kneading. The dough should be soft and not  too dry.  Rest the dough for few minutes, then divide the dough into small portions. Take one portions and roll it out on a board in circular form(similar like roti) of medium thickness . Then take a knife and make slanted lines cutting through the dough. Again do the same from other side to get diamond shapes. Repeat the same for all the remaining dough portions. Heat the oil in a skillet for deep frying and put this diamond biscuits  in small batches to the oil. Reduce the flame to low. Keep on stirring gently till the biscuits are cooked from inside and starts to turn slightly reddish brown colour.  Take the biscuits out of the oil and place on a tissue paper to drain out the oil. Repeat the same process for the remaining biscuits.  Thats all, diamond biscuits are ready. Enjoy!          

Pineapple Pachadi

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Description:

                  Pineapple is a very good source for vitamin C. It can be  consumed fresh, used in salads, deserts, jams, juices, curries etc. Lets check out my recipe for pineapple pachadi. This is a very famous dish in Onam sadhya. Pineapple pachadi is a sweet curry.

        

Ingredients:

1. Pineapple - 1 small

2. Grated coconut - 1/2 cup

3. Chili powder - 1/2 tsp

4. Turmeric powder 

5. Green chili - 1

6. Cumin

7. Mustard

8. Curry leaves

9. Dry chili - 1 or 2

10. Curd - 1/2 cup

11. Sugar - 1 or 2 spoons(as per the sweetness required)

12. Salt to taste

Procedure:

                Wash and cut the pineapple into small pieces. Cook the pineapple in turmeric powder and salt. We can use any vessel or cooker to cook it fast. Grind the coconut with green chili and cumin into a paste. Beat the curd and keep aside. Take a skillet, heat little oil. Then add the cooked pineapple into it. Add very little chili powder and allow to cook for few seconds. Now add the sugar. Next add the coconut paste, stir well and allow everything to cook for few minutes. Check for the sweetness add sugar if required. Finally simmer the stove and add the beaten curd. Season the mustard, dry red chili, curry leaves and pour it over the pachadi. Switch off the stove. Pachadi is ready to be served. hope everyone likes it.

Beef curry

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Description:

             Beef can be grilled, roasted, stirfried .. and all of these tastes good. Lets check out my recipe.

Ingredients:

1. Beef - 500gms

2. Onion - 1

3. Ginger

4. Garlic

5. Pepper powder - 1tsp

6. Chili powder - 1/2tsp

7. Turmeric powder

8. Corinder powder - 1tsp

9. Meat masala - 1tsp

10. Gram masala or we can use home made masala also.

11. Curry leaves

12. Green chili

13. Oil

14. Lemon juice

15. Tomatoes

16. Mustard

17. Salt to taste

Procedure:

                  Take the cleaned beef in a bowl and add the chili powder, turmeric powder, corinder powder, pepper powder, salt into it. Mix everything throughly in the bowl and make sure the beef is coated properly with all the masalas. Leave the beef to marinate for 1-2 hrs. 

                  Chop the tomatoes, ginger, garlic, tomatoes, green chilies and Onions into thin slices. Heat the meat masala and grind it to make a fine paste. Now take a skillet and pour little oil, then splutter mustard and add the curry leaves, chopped ginger, garlic and green chilies. Saute it for few seconds. Next add the onions and saute it till the oinions starts becoming transparent. Now add the tomatoes and cook for few minutes. After that add salt, garam masala and the masala paste that we had made. Allow the curry to boil and also don`t make the curry very watery. Allow the water to evaporate so that the curry will have a thick consistency. Take a cooker and add the marinated beef into it. Add the curry also into the cooker. Mix everything well and check for salt. Add if required. Close the cooker and let 4-5 whistles go. Open the cooker and shift the beef curry to a separate skillet, make it dry if required on low flame. Add the lemon juice also. Beef curry is ready to be served with chapatis, rice, appams etc.

Simple Lady`s finger curry

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Description:

                 This recipe is very simple and easy lady`s finger curry.

Ingredients:

1. Lady`s finger 

2. Onion - 1

3. Tomato - 1 small

4. Green chili(optional)

5. Ginger and garlic

6. Dry red chili.

7. Chili powder - 1/2 tsp

8. Turmeric powder 

9. Coriander powder - 1 or 2 tsp

10. Mustard

11. Curry leaf

12. Coconut milk - .5 cup or even less

13. Salt to taste

Procedure:

                   Wash the lady`s finger and slit it into two halves, again cut the halves into small pieces(any shape is fine). Chop the ginger, garlic and green chilies into small pieces. Cut the onions  into small cube pieces. Take a skillet, pour oil and splutter mustard. Add dry red chilli, curry leaves, ginger, garlic and the green chilies. Saute it for few seconds. Then add the onions and saute till the onions slightly starts getting transparent. Add the lady`s finger and cover the lid to let it cook. After few minutes add the salt, chili powder, Turmeric powder and coriander powder. Mix all the ingredients well. When the lady`s finger is half cooked pour some water and add the tomatoes. Check for salt in between and add if required. When the lady`s finger is almost done, simmer the flame and add little coconut milk. Allow the curry to boil slightly and then turn off the stove. Lady`s finger curry is ready to be served. It goes good with rice, chapatis etc.

Murukku

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         Idiyappam mould with different attachments, the one with single star is used for making murukku.

Description:

                 Murukku is a very common snack made of Urad dal and rice flour. Below is my recipe for this snack.

                   For making the Murukku we require the Murukku mould(same Idiyappam press with different attachment). The mould will be same, but it have different attachments that we get with it. So for making Idiyappam, Murukku etc we use same mould with different attachments. Murukku attachments comes with different number of stars, I use one star attachment.

Ingredients:

1. Rice - 1.5 cup

2. Urad dal(whole/split) - .5 cup

3. Cumin seeds

4. Oil

5. Aluminium foil/ plastic food wrap.

5. Salt to taste

Procedure:

                    Soak the rice in water for 5-6 hours. After that grind the rice to a thick batter. Avoid using water while grinding, or if water is needed then pour very little. The batter should have a thick consistency. Take a pan and add the urad dal. Dry roast the urad dal nicely. Keep on stiring in between so that the urad dal donn`t get burnt. Once it is done, grind the urdal dal to make it a smooth powder. Now take a bowl and add the thick batter into it, then add the urad dal powder. Knead it properly as we do it for Atta(making chapatis). We don`t have to add extra water for kneading because the rice batter already contains moisture. If its difficult to knead then add little water/Coconut milk to knead. Add salt and cumin seeds also while kneading. The dough should be  soft. 

                      Next spread the plastic food wrap on to a surface. Take the murukku press and put a portion of the dough into it. Now press the mould slowly over the plastic food wrap in a circular motion.  We can make 4-5 circular layers or even more. In the same way make murukku with the remaining dough and keep it aside. Take a skillet, pour oil into it for deep frying the murukku. Once the oil is hot add the murukku one by one into the skillet and fry it until both sides gets slight golden color. Fry all the murukkus and keep it in an air tight container. Murukku is ready, hope everyone likes this recipe.

                  

Prawns curry

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Description:

                 Prawns curry can be made in different styles. My recipe here is one of the Prawns curry made in Kerala style.

Ingredients:

1. Prawns - 500gms

2. Onions/Shallots - 1

3. Green chilli

4. Dry red chili

5. Ginger and garlic

6. Tomatoes - 1

7. Kodampulli(Gambooge/Malabar Tamarind) - 2 pieces

8. Chili powder - 1 tsp

9. Turmeric powder - 1/2 tsp

10. Corinder powder - 1 tsp

11. Oil

12. Curry leaves

13. Mustard

13. Salt to taste

Procedure:

                 Clean the prawns and keep it aside marinated with little salt and turmeric powder. Chop the tomatoes and green chilies into small pieces. Crush the ginger and garlic/ we can even cut it to small pieces. Slice the onions into thin pieces.  Take a small pan and pour little oil. Add tumeric powder, chili powder, corrinder powder into it and heat it slightly. Keep on stiring so that it don`t get burned. Now keep it aside to cool down. Once the powders cools down, grind it in a mixer with little water and make a paste. Next is to cook the Prawns. Take  a clay curry pot(also known as chatti) add oil, once oil becomes hot add the chopped green chilies, ginger and garlic. Saute it for few seconds so that the raw smell goes off. Next add the Onions and saute it for sometime. We don`t have to saute till it becomes golden brown. Once the onions starts getting transparent, add the tomatoes and salt. Now close the pot for sometime and allow everything to cook slightly.  Next clean the Kodumpulli(Gambooge/Malabar Tamarind) properly in warm water. Add the ground paste that we had made into the pot and add the kodumpulli`s also. We can add little water, say like half cup into the pot and allow to boil. Once it starts to boil add the prawns. Close the lid and let it cook. Check the salt and add if required.

                Prawns doesn`t need much time to cook. After cooking the prawns for few minutes with the lids closed, next remove the lid and let all the excess water to evaporate on simmer. So that the curry wonn`t have much watery gravy, if we want we can keep it also. For tempering, splutter the mustard and dry red chilies in a different pan and pour it over the prawns curry that is on low flame. Prawns curry is ready to be served with Rice, baked Tapiaco etc. Hope everyone will like this recipe.

Idiyappam(Rice noodles)

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   Idiyappam mould with different attachments, there are 2  attachments with round holes that can be used for making Idiyappam.
Description: 

                   Idiyappam is a very healthy food as its steamed and is made of rice flour/wheat flour, salt and water. It is served as main course for breakfast or dinner and goes good with Egg curry, potato stew etc. I served Idiyappam with Egg curry as you can see in the picture. 

Ingredients:

1. Rice flour - 2 cups

2. Grated coconut

3. Warm water

4. Salt to taste

Procedure:

                 For preparing Idiyappam we require an Idiyappam press, Idili trays and a cooker or steamer. I use cooker to steam the appams. Take the rice flour in a bowl and add salt. Now pour little warm water and knead the rice flour to make it a smooth/soft dough. We can even add little Ghee/butter while heating the water, though its optional. Once the dough is made, take the Idiyappam mould and fill it. Next take the Idili tray and slightly grease it with oil. Now press the Idiyappam mould so that the dough passes through it like noodles.  Once the trays are full, put little grated coconut on the top of the appams. 

                Take the cooker, pour water into it and allow to boil. Once water starts to boil place the Idili tray into the cooker. Steam it for around 4-5 minutes. Idiyappams are ready. Serve it hot with Egg curry, Potato stew etc. Enjoy!

                   

Chicken hamburgers with Onion sauce

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Descriptions:

                    Hamburgers are usually made of  ground Beef, Pork etc. Meat patties are also refered to as Hamburgers or burgers. This burgers can be  placed between sliced breads with Lettuce, mayonaisse etc. In my recipe `m preparing the burger with ground chicken.

Ingredients:

1. Chicken breast - 250 gms

2. Onion - 1

3. Ginger and garlic paste(optional)

4. Green chili(optional)

5. Nutmeg

6. Breadcrums

7. Egg -1 

8. Soya sauce

9. Butter

10. Oil

11. Salt to taste

Description:

               Wash the chicken and cut it into small pieces then put it into a food processor or mixer and mince the chicken. Now put the minced chicken into a bowl and keep aside. Take a pan and pour little oil into it. Take the onion, chop it into small pieces and add it to the pan. Saute the onion untill golden brown. Chop the green chili also into very small pieces if you are using it. Now take the bowl with the chicken and add salt, 3/4th of the saute onion, ginger/garlic paste, chopped green chilies. Knead the mixture properly then add the breadcrums and egg white into the bowl. Mix everything and keep  aside in the fridge for sometime.

                 Now take  the chicken and divide mixture into different portions. Apply little oil on to your hands and take a portion of the chicken. Make a ball and then toss from one hand to another to remove the air in between. Then shape the ball it into  oval  and make indent in the center. Take a pan to fry the hamburger. Pour 1 tsp of oil and place the hamburger. Rotate the meat  in between so that it cooks evenly. Cook it till they are golden brown on both the sides. Next remove any excess oil in the pan and pour 1/2 cup of water. Close the pan with a lid and allow the hamburger to steam and fry untill the water is evaporated. Chicken hamburger is ready. Now lets make the onion sauce

Onion Sauce:

               We took only 3/4th of the saute onion for the hamburger preparation. Take a pan, add little water and soyasauce to it. Next add the remaining saute onions to the pan and cook for few minutes. When it starts to boil add butter and little garlic paste. Onion sauce is ready.

                  Place the hamburger in a plate and pour this onion sauce over it. This hamburger can be also place in between sliced bread, bun etc.

Lotus root sabzi

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Description:

                  Lotus roots are very low in saturated fats and rich in fiber, Vitamin C etc.

Ingredients:

1. Lotus root - 1 

2. Tomatoes or canned tomatoes - 2

3. Corinder powder - 1/2 tsp

4. Chili powder - 1/2 tsp

5. Turmeric powder

6. Ginger/Garlic paste

7. Garam masala

8. Oil

9. Cilantro leaves to garnish

10. Cumin seeds

11. Mustard

12. Salt to taste

Description:

  

                Take the Lotus root, wash and peel off the skin. Cut it into small rounds pieces. Chop the tomatoes into really small pieces. We can use canned tomatoes also, but I prefer to use the fresh tomatoes. Take a pan, pour little oil into it. Add mustard and allow to splutter, then add turmeric powder, cumin seeds,  ginger/garlic paste and stir for few seconds so that the raw taste of ginger/garlic paste will go. Next add the chopped tomatoes, chili powder, corinder powder and salt into the tomatoes. Allow it to cook for few minutes. Then add little water into pan and put the Lotus root. Cover the pan with a lid and allow it to cook for like 10-15 minutes. Give stirs in between and add the garam masala also when its half cooked. After 10-15mnts, when the Lotus roots are cooked and soft, shift it to a serving plate and garnish with cilantro leaves. This sabzi goes good with rice etc.

Sambar Medu vada/Uzhunnu Vada

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Description:

                  This vada can be a teatime snack/breakfast snack along with some masala dosa etc. Vadas are of different types and made with different ingredients as well.

Ingredients:

1. Urad dal - 1.5 cups

2. Crushed black pepper

3. Ginger

4. Green chili - 3

5. Asafoetida - pinch

6. Oil
7. Curry leaves

8. Salt to taste

Procedure:

                     Soak the Urad dal for almost 6-7 hours. Then drain off the water and grind the dal with very less water.  The lesser the water in the batter it will be easy to make the shape. . Chop the green chili and ginger into very small pieces. Now transfer the batter into a bowl,and add salt, pepper powder, green chillies, ginger and Asafoetida . Whip the batter throughly with a spoon.  Take the pan and pour oil for deep frying. Wet your hands and take a scoop of the batter in the hand. Make a small hole in the center of the batter and gently flip it into the oil. Allow both the sides of vadas to get medium golden brown color. Cook on low/medium heat. Repeat the same process for the remaining batter. Serve the hot vadas with chutney/dosa. I served the vadas with some sambar.  Just place the vadas in a serving plate and pour the sambar over it. Sambar medu vada ready to be served.

Brinjal Curry/brinjal kulambu

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Description:

               This curry can be made of any types of Brinjal. Brinjal Kulambu is a dish mostly prepared in South India.

Ingredients:

1. Brinjal - 1 cup

2. Shallots - 1/2 cup

3. Green chilli - 2 or 3

4. Grated coconut

5. Tomato 

6. Curry leaves

7. Toor dal

8. Tamarind juice

9. Corrinder powder/ seeds

10. Dry red chilli

11. Turmeric powder - 1/2 tsp

12. Sambar powder - 1 tsp

13. Mustard seeds

14. Asafoetida powder

15. Ghee(optional)

16. Salt to taste

Procedure:

                  Firstly pressure cook the toor dal and keep it aside. Cut the Brinjal into quartz shape or any shape, but don`t cut it into very small pieces. Cut the tomatoes into small pieces and the green chilles, shallots as well. Take a pan, pour little oil into it. Add some corrinder seeds, dry red chilli, asafoetida powder and grated coconut. Heat this lightly, the coconut needn`t turn golden brown in color. After slight heating remove it from the stove and keep aside to cool down. Then grind it into a fine paste.

                    Take another pan, pour oil. Splutter mustard and add green chilli, curry leaves. Saute a bit , then add the chopped shallots into it. At this point we can add little salt also, so that the  shallots will saute bit fast. Shallots have to become slightly transparent, now add the Brinjal . Mix everything well  and keep it for 2 minutes then add the tomatoes into it. Also add  turmeric powder, Sambar powder and tamarind juice. Mix well and keep it for sometime to get cooked with lids closed. We can even add little jaggery now, but I don`t add it.

                     Once everything is cooked add the coconut paste that we had made earlier and add the toor dal also. Mix the curry well and allow it to boil for few minutes. Check the salt, add if required. At this point we can also add some Ghee, it really enhances the rich taste and cilantro leaves also. Brinjal curry/Kulambu is ready to be served. It goes good with hot rice, Chapatis.

              

                   

Kerala Chiratta Puttu and Chicken roast

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Description:

          This is a very common breakfast item in Kerala. Its made of rice flour, Wheat flour etc. 

Ingredients:

1. Rice flour

2. Grated coconut

3. Salt to taste

Procedure:

      

          Firstly take a pan and roast the Rice flour for sometime. Keep on stiring in between, otherwise it will get burned. After heating the flour for few minutes keep it aside to cool down. Now take a bowl put the flour into it, add salt and then sprinkle water on the rice flour to make it wet. Keep mixing continously , so that we can make lumps of it but it should not change into a dough.

          Next take the Puttu kutti and the Kudam/ cooker without whistle. Take the Puttu kutti add little coconut first then fill the rice mixture and again add little coconut on top. Take the cooker add some water into it and allow it to be hot. Close the cooker lid and keep the Puttu kutti on top of the cooker ie place where whistle is kept. Allow it to steam for some 4-5 minutes. After that remove it from the stove and put on a plate. Serve hot with Egg roast, Chicken curry, or even sugar etc.

Prawns roast

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Description:

             

                  This recipe can be a perfect appetizer and served with main course also. Very easy and simple recipe.

Ingredients:

1. Prawns - 1cup

2. Onion - 1/2

3. Green chili - 2

4. Curry leaves

5. Chili powder - 1tsp

6. Turmeric powder - 1/2tsp

7. Black pepper powder

8. Ginger/garlic paste

9. Oil

10. Salt to taste

Procedure:

                  Clean the Prawns and keep aside. Cut the onions into very thin slices. Chop the green chili into two. In a bowl put the chili powder, turmeric powder, Ginger/garlic paste, Pepper powder and salt. Add few drops of water and make it a paste. Add the Prawns into this paste and mix well. Keep it as such for some 10-15 minutes before cooking. Take a pan and pour oil into it. Once the oil is hot add all the prawns slowly one by one. Shallow fry the prawns, both sides. Once the prawns starting getting golden brown in color then it means Prawns are cooked and the masalas had properly coated over it. 

                   Take out the prawns and keep it on a tissue paper. Now take the same pan where we fried the prawns. Its not necessary to add more oil, because oil will be already left in the pan after frying Prawns. Add the curry leaves and  green chili. Saute it for few seconds and then add the Onions into it. Mix everything well and leave it for few seconds. The onions need not become transparent or golden brown. Now add the fried prawns also into the pan. Mix well and Prawns roast is ready to be served. Hope all of you would like it.