Chemmeen Masala/ Shrimp Masala

INGREDIENTS:

• Shrimp - 1lb
• Red Onion - 1 large chopped
• Ginger - 1 inch piece
• Garlic - 3 cloves
• Red chilli powder - 2 tsp
• Corriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Fenugreek powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Tomato - 2 medium
• Corriander leaves(optional)
• Salt
• Mustard
• Oil

METHOD:

• Heat 2-3 tbsp of oil in a pan. Splutter mustard seeds.
• Saute onions until translucent.
• Add ginger,garlic slices and fry until the raw smell goes off.
• Throw in the chopped tomatoes and fry until the oil separates.
• Put all the powders mix well. Fry in low flame for 2 minutes.
• Add the shrimp, salt and stir well so that the shrimp gets well coated with the masala.
• Cover and cook on medium flame for 20 minutes. Mix in between. Add little bit of water if needed.
• Finally add the chopped corriander leaves, mix well and switch off the stove.
• Serve with hot rice/chapathi....

Suggestions:

• I sometimes add tomato ketchup/maggi tomato sauce ...which enhances the flavour....
• Vegeterians can use cauliflower instead of shrimp...that tastes great too..

Ari Payasam/ Sharkkara payasam

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  INGREDIENTS:
  
  Raw rice(Sona Masoori) - 1 cup
  Jaggery - 1 big
  Coconut milk - 1/2 - 1 can
  Banana- 1 (optional)
  Cashew nuts - 10 no.
  Raisins - 10 no.
  Coconut (thin slices) - 1 tbsp
  Ghee
  Water- 3 cups
  Salt
  Cardamom powder - 1/2 tsp
  
  METHOD:
  
• To begin with soak the rice for 30 minutes.
• Meanwhile make the jaggery syrup. Crush the jaggery. Put the jaggery in a a sauce pan with a little water and melt it by keeping on low flame.
• Heat a pan in which you are planning to make payasam. Put one tbsp of ghee to the pan and fry the cashews(lightly browned),raisins(raisins will puff up). Keep them aside. Fry the coconut pieces also until light brown and keep aside.Add little more ghee if needed. Mean while strain the soaked rice.Then put the soaked rice to the pan and fry for some time. Add 3 cups of water and a pinch of salt to the rice and cook. Do not over cook the rice. Need not worry if some extra water is there even after the rice is done.
• Strain the jaggery syrup to the rice.
• Keeping in low flame stir well for some time so that the jaggery is well coated on the rice.
• Grind a banana with coconut milk and add to the rice jaggery mix.Stir well.
• Check for the sweetness. If required add more jaggery syrup/sugar. The consistency can be adjusted with boiled water.
• Add the cardamom powder.
• Garnish with fried cashewnuts,raisins and coconut pieces.
• Enjoy!!!!!!

Suggestions:

• The more generous you are with the ghee and coconut milk the tastier your payasam will be....
• Sweetness of the jaggery varies with different types. I used the dark ones which is usually used in kerala recipes. If using the small light coloured ones you may have to use more.

Mixed Vegetable Thoran

INGREDIENTS:

• Cabbage - 1/4 thinly cut
• Carrot - 1 peeled and cut or grated
• Green Beans - 5-6 finely chopped
• Green Gram - 1/4 cup cooked (optional)
• Onion - 1/2 medium finely chopped
• Green chillies - 2
• Grated coconut - 1/2 cup
• Turmeric powder - 1/2 tsp
• Curry leaves
• Salt
• Oil
• Mustard

METHOD:

• Heat 2 tbsp of oil in a pan. Splutter mustard seeds.
• Put chopped onions, green chillies and curry leaves to the pan. Saute for few minutes.
• Reduce the flame, add green beans and carrot. Sprinlke salt. Cover and cook for few minutes until the vegetables are half done.
• Then add the cabbage, grated coconut, turmeric powder. Mix everything well.Cover and cook for another 3-4 minutes.
• Add cooked green gram,chopped corriander leaves(optional), salt(as required).Leave the pan uncovered on low flame for some more time.
• Serve with rice, kachiya moru/ sambar/dal curry........etc:

Naadan Chicken!

INGREDIENTS:

• Chicken - 2.2lbs (1 kg)


• Onions - 2 large


• Ginger - 1 1/2 inch piece


• Garlic - 4 big cloves


• Green chillies - 6-8


• Curry leaves - a sprig


• Tomatoes - 2


• Garam masala powder - 1 1/2 tsp


• Corriander powder - 1 tsp


• Red chilli powder - 1 tsp


• Turmeric powder -1 tsp


• Pepper powder - 1/2 tsp


• Cilantro /corriander leaves -(optional)


• Cinnamon sticks - 4 one inch pieces


• Cloves - 3


• Cardamom - 2 no.


• Oil


• Salt

METHOD:

• Clean and keep the chicken aside to drain off water.


• Cut onions lengthwise. Crush or finely slice ginger garlic. Slit the green chillies lengthwise.


• Heat the pan. Pour oil.


• Once the oil is hot put the whole garam masala (cinnamon,cardamom,cloves) into it.


• Throw in the crushed ginger and garlic. Saute until the raw smell goes off or when the colour starts to brown.


• Now add cut onions, green chillies, curry leaves . Fry them until the onions turn light brown in colour. Sprinkle some salt to the onions. It makes the onion gets cooked fast.


• Once the onion is done add all the powders, fry for 2-3 minutes in low flame.


• Add chopped tomatoes, mix well, cover and keep for 4-5 minutes. Then leave the pan open,mix occassionally until the oil oozes out.


• Put the chicken pieces to the pan.Add salt. Mix well until all the pieces are well coated with the masala. Keeping on high flame fry the chicken for almost 6-8 minutes.


• Pour in 1/4 cup water. (I prefer hot water). Once it starts to boil cover the pan with lid. Keep it in high flame itself for another 10 more minutes. Remember to mix in between. ( You can add more water according to your requirement of gravy.)


• Reduce the flame , cover and cook for another 25 more minutes , stir in between.


• Garnish with chopped corriander leaves.


• Serve with rice/chapathi.

Note:

The garam masala which I use is homemade . If you are using readymade chicken masala powder you need not have to add corriander powder. On the other hand increase the whole garam masala pieces. My Garam masala contains fennel seeds,cinnamon,cloves,cardamom,star aniseed.

All the measurements are according to my families preferences. You can finetune it to your requirements.

French Toast

Struggling to put some egg into that little tummy??Here is an easy way.....I am sure this is very common in the breakfast menu worldwide. This post is just to remind those mommies out there......hey have you all forgetten this easy toast?? I always do....Why am I forgetting??No clue....
Anyways...my second one who hates egg just love this....

INGREDIENTS:

• Bread Slices -4
• Egg - 1
• Milk -1/4 cup
• Cardamom powder -pinch
• Butter
• Sugar-to taste

METHOD:

• Beat the egg .
• Mix milk with required amount of sugar.Also add cardamom powder.
• Add it to the beaten egg. Mix well.
• Meanwhile heat a flat pan.Spread some butter on hot pan.
• Dip bread in the egg-milk mix . Dip both the sides.
• Put the dipped slice on the pan.Reduce the flame.Flip it when the down part gets light brown in colour.
• Remove from the pan when both sides are done.

Suggestions:

Egg and milk ratio can be varied.Can add more milk.But the amount of egg which goes to that little tummy will be less.....Its upto you all.....

Fish in Coconut Milk Gravy (Meen Thikathiyathu)

Karimeen (pearl spot) cooked with raw mangoes and coconut milk (karimeen thikathiyathu) was a favourite dish back home. Ideally this recipe requires pearl spots and fresh sour mangoes. Since fresh pearl spots are not available here in US, I substituted it with tilapia fillets and tomatoes instead of mangoes. You could also use tomatillos.

INGREDIENTS:

• Tilapia fillets - 1 lb (cut into pieces)


• Onion - 1 medium (cut lengthwise)


• Ginger - 1-1 1/2 inch (thinly sliced)


• Garlic - 2-3 big cloves (thinly cut)


• Tomato - 1 medium(thinly sliced)


• Green chillies - 5-6 (slit lengthwise)


• Coconut milk - 1 can or Coc. milk powder4-5 tbsp


• Corriander powder -3tsp


• Turmeric powder -1/2 tsp


• Red chilli powder -1tsp


• Salt


• Curry leaves


• Vinegar (optional)


• Oil


• water

METHOD:

• In a hot pan heat 2-3 tbsp of oil.


• Splutter mustard seeds, saute onions, ginger, garlic, curry leaves and green chillies until the onions are light brown in colour.


• Reduce the flame, put all the powders stir for 2-3 minutes in low flame (so that you wont burn it).


• Add tomatoes, increase the flame saute for almost 5-6 minutes. (If you are adding mangoes you can add mangoes at this time)


• Pour 1 cup of water, put salt and bring it to boil.


• Once it starts boiling put the fish and let it boil for 6-8 minutes.


• Bring the heat to medium, pour coconut milk, mix it gently and cover the pan with a lid. Keep for 20 minutes.


• Check the salt and add vinegar (1 or 2 tsp for extra sourness if required).


• Serve hot with rice.

Suggestions:

Freshly squeezed coconut milk gives an authentic taste.
If using coconut milk powder make it a paste with minimum amount of water so that no lumps are formed and later on add more water.
Fresh ginger garlic can be substituted with ginger garlic paste.

Shrimp Fry (Chemmeen varuthathu)

INGREDIENTS:

• Shrimp - 1 lb
• Red chilli powder - 1-2 tsp
• Pepper powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt
• Oil- 1-2 tbsp
• Curry leaves
• Ginger- Garlic Paste (optional)- 1 tsp

METHOD:

• Clean the shrimp.
• Make a paste of red chilli powder, pepper powder, turmeric powder, salt(ginger- garlic paste) with some water.
• Marinate the shrimp with the above paste.Keep aside for 20 minutes.
• Deep/shallow fry in oil. Heat the pan...Pour oil..Put the shrimp...Throw in some curry leaves.I usually shallow fry the shrimps... covering the pan with its lid. This way it keeps the moisture inside and makes it moist and juicy....Also need to turn each shrimp so that it will be evenly cooked.

Suggestions:

Chop some onions.....Heat another pan..Saute the onions with a Tbsp of oil, until the onions are transparent and cooked.Sprinkle salt.Drop the fried shrimp.Toss it.....

Chicken 65

The credit of this recipe goes to chef Sanjay from Vahrehvah. Believe me it will turn out great. I would always wonder about the name chicken 65 and its origin. According to chef Sanjay this popular dish was just the 65 th item on the menu at a military canteen in Tamil Nadu.....


















INGREDIENTS:

Step 1

• Boneless chicken thighs (cubed)- 1 lb
• Ginger -Garlic paste- 1tsp
• Pepper powder- 1/2 tsp
• Salt
• Aji no moto
• Cornflour- 2 tsp
• Egg-1 no.
• Oil

Step 2

• Oil - 1 tbsp
• Cumin seeds-1/4 tsp
• Ginger (chopped)-1/2 tsp
• Garlic (chopped)-1 tsp
• Green chillies(chopped)-3-4
• Curry leaves
• Red chilli powder-1/2 tsp
• Chilli garlic paste- 2tsp
• Tomato ketchup -2 tsp
• Salt
• Aji no moto
• Corriander leaves (chopped)
• Food colour -red

METHOD:

• Marinate the chicken pieces with salt, pepper powder, ginger garlic paste, a pinch of aji no moto(optional), cornflour.
• Then add egg and mix in completely. Egg coats the chicken and keep the chicken tender and moist while frying.
• Heat oil in a frying wok and add chicken pieces and fry until its becomes light brown in colour. Drain and remove on to a paper towel.
• Heat a tbsp of oil , add cumin, chopped ginger, chopped garlic, green chillies, curry leaves. Fry until ginger and garlic are light brown.
• Add red chilli powder, chilli garlic paste (I used maggi chilli garlic sauce) ketchup, food colour. Sprinkle some water (1tbsp) . Add salt only if required. Keep in mind that the sauces will be having some amount of salt.
• Drop the fried chicken pieces and toss well. Squeeze some fresh lime juice to the chicken.
• Garnish with choped corriander leaves.

Suggestions:

Concerned about the spice level???....can reduce chilli powder or green chillies. Measurement of chilli garlic sauce and ketchup can vary depending on each persons palate. I use more ketchup...

Dal and Ridge Gourd Curry

This is a healthy and easy recipe which goes well with chapathi/ roti.Proteins in dal,high amount of dietary fiber in ridge gourd and carbohydrates from roti makes a perfect healthy meal.Try it out....

INGREDIENTS:

• Tuvar Dal - 1 cup
• Ridge gourd - 1
• Onion - 1 medium
• Green chillies - 3
• Garlic - 1 pod
• Tomato - 1 medium
• Curry leaves
• Corriander powder - 2 tsp
• Redchilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Oil - 1- 2 tbsp
• Mustard - 1/2 tsp
• Water

METHOD:

• Cook dal and keep aside.
• Heat oil in a pan,splutter mustard and curry leaves.
• Fry the cut onions ,green chilles and chopped garlic until the onions are cooked well.
• Add redchilli powder,turmeric and corriander powder.Mix for 1-2 minutes.
• Now add chopped ridge gourd ,put salt ,mix well. Cover and cook.Stir in between.
• Once the ridge gourd is cooked leave the pan open. Let the water evaporate from the vegetable.
• Add chopped tomato.Stir for few minutes.
• Add cooked dal .Add more salt if needed. Can add water to make it to required consistency.Cover and keep it on low flame.
• Throw in some chopped corriander leaves too.
• Serve with roti/chapathi.
  

Kerala Fish Fry

Karimeen (Pearl Spot ) fry is one of our favourite kerala delicacy.We just love it.....and have been craving for that....Here in US when it comes to fish we are left with very few options. In order to satisfy our palates I thought of giving it a try with fresh whole Tilapia...And finally the result was amazing......

INGREDIENTS:

• Fish (Pearl spot,Pomfret,Tilapia) - 1
• Red chilli powder - 1 tbsp
• Black pepper powder - 1tsp
• Turmeric powder -1/2 tsp
• Ginger Garlic paste - 2 tsp
• Salt
• Curry leaves
• Oil

METHOD:

• Clean the fish (Soak fish in water with some tamarind pulp and keep for some time. Rub with salt and wash off with water)
• Give some slits to the fish on both sides. Keep the cleaned fish aside to drain off water.
• With some water make a thick paste of chilli powder, salt, turmeric,ginger garlic paste, pepper powder.
• Marinate the fish on both the sides with the paste. Leave it for 20 - 30 minutes.
• Deep/Shallow fry the fish in oil.Fry both the sides. A sprig of curry leaves in the oil while frying gives a good flavour.
• For added flavour squeeze some lemon juice on to the fried fish. Serve hot with rice.....

Egg Curry

Kerala, my sweet homestate is all about coconut trees. Coconut is a main ingredient in almost all our recipes. Here is an egg curry recipe where coconut milk shares a major role...Whenever my mother made this curry, I would help her in extracting fresh coconut milk. Will be posting in detail at a later time on how to extract fresh coconut milk from grated coconut. Here I have used coconut milk powder. You can use canned coconut milk instead which makes the whole process a lot more easier....

INGREDIENTS:

• Eggs (boiled) - 4
• Onion - 1 medium(cut lengthwise)
• Ginger -1 inch piece (finely sliced)
• Garlic -2 big cloves (finely sliced)
• Green chillies -3-4 (slit lengthwise)
• Curry leaves - 1 sprig
• Tomato - 1 medium(thinly sliced)
• Corriander powder - 2 tsp
• Garam masala powder - 1- 1 1/2 tsp
• Red chilli powder - 1 tsp
• Turmeric - 1/2 tsp
• Salt
• Water-1/4 cup
• Coconut milk - 1 can or 3-4 tbsp of coc.milk powder.
• Corriander leaves(optional).
• Oil- 2-3 tbsp.

METHOD:

• Heat oil in a pan.
• Saute onions,ginger,garlic,green chillies and curry leaves until the onion turns light brown in colour.
• Reduce the flame.Add all the masala powders.Mix for 1-2 minutes.
• Throw in sliced tomatoes .Saute for 3-4 minutes.
• Pour the water,add salt and let it boil.
• Add coconut milk.If using coconut milk powder make it a paste with luke warm water and then add to the pan.
• Simmer and keep for around 10 minutes.Stir in between.
• Put the boiled eggs.I usually give a slit to the eggs too.Keep it on low flame for few more minutes.
• Garnish with chopped corriander leaves .(optional...this is only for cilantro(corriander leaf) lovers.
• Goes well with appam,idiyappam,chapathi.For chapathi you can make the gravy little more thicker by reducing the quantity of coconut milk.

SUGGESTIONS/TIPS:

Fresh ginger garlic can be substituted with ginger garlic paste.

A dash of tomato ketchup gives a good flavour. I sometimes use ketchup instead of tomato.

Can use egg masala powder or chicken masala powder which has all the ingredients mentioned above.

Can splutter mustard seeds in the beginning before putting onions.

Concerned about your health??substitute milk for coconut milk .

Idiyappam

Idiyappam, soft and thin steamed rice noodles with spicy curries or stews makes a perfect kerala breakfast. Here is the way I make it.














INGREDIENTS:

Rice flour(appam podi/idiyappam podi)- 2 cups
Salt - as required
Water-2-3 cups
Grated coconut-1/2 cup

Also require:

Idiyappam press
Idli mould and steamer

METHOD:

Bring water to boil

Take the rice flour in a bowl.Add salt.

Pour hot water(beware..water is super hot)little by little to the flour.Mix with a spatula.

Cover and keep aside until the dough is cooled enough to knead it with the hand.

Make a soft dough.Softness depends on the amount of water.You can add warm water and knead it in between if you feel the dough is getting dried off.That way it makes it easier to squeeze through the idiyappam press.Also always keep the bowl covered which prevents the dough from getting dried to a certain extent.

Take idli mould .Put some grated coconut as a base to each mould.

Take a small portion of the dough.Fill halfway through the idiyappam press.Remember not to overstuff the idiyappam press.Overstuffing makes it hard to press.

Gently squeeze the dough out to the mould in circular motion.
















Meanwhile you can keep the steamer with water to boil.

Keep the mould in a steamer.Steam it for almost 6-8 minutes.

Carefully remove the idiyappams one by one to the serving bowl.

Enjoy with egg curry, vegetable stew,mutton stew or kadala (black chana) curry.