Monday, November 29, 2010

BRUSSELS SPROUTS PORIYAL





INGREDIENTS


Brussels sprouts------------------  1 cup, thinly sliced
Grated coconut-------------------  1/4 cup
Green chilly------------------------ 2, cut round wise
Small onions-----------------------  1/4 cup, sliced
Curry leaves-----------------------  a few
Mustard seeds--------------------- 1/4 tsp
Dried red chilly-------------------- 1
Oil------------------------------------- 1 tsp


METHOD

  1. In a bowl mix together with hand or slightly crush it using mortar and pestle the grated coconut,green chilly and small onions. Do not grind it in a blender. A nice flavor will come when the juices of coconut,small onions and green chilly is incorporated. Keep this aside.
  2. Now in a medium heat pan,add oil and sputter mustard seeds,dried red chilly and curry leaves.
  3. Then add in the coconut mixture followed by Brussels sprouts.
  4. Add needed salt and slow cook it.
Note:
  • Do not grind the coconut mixture, just crush it with hand or mortar and pestle.
  • Do not add water for cooking as there is enough moisture in coconut and small onions.
  • Slow cook it.


PAPAYA AND BANANA SMOOTHIE





INGREDIENTS


Ripe Papaya-------------------------1 cup,roughly chopped
Ripe Banana-------------------------1
Cool milk-----------------------------1 cup
Cashews----------------------------- 6
Sugar--------------------------------- 2 tsp (optional)


ripe papaya and banana 





METHOD

  1. Blend all ingredients together in a juicer.
  2. Smoothie is ready. Serve cool.
Options: Place a scoop of vanilla ice cream or mango ice cream on top of this smoothie and serve.

Thursday, November 25, 2010

CHICKEN CURRY ( Naadan chicken curry)



This is an authentic Kerala style chicken curry. This goes excellent with any kind of rice, plain rice, biryani etc and with idli, dosa, idiyappam, pathiri,parotta,chapathi,nan etc

INGREDIENTS

Chicken------------------------- 1 lb
For marination
Ginger--------------------------1 inch
Garlic---------------------------5 large cloves
Small onion or Red onion------  1/4 cup roughly chopped
Black pepper corns------------ 1 tsp
Red chilly powder-------------- 1 tsp or as needed
Turmeric powder--------------- 1/2 tsp
Coriander powder-------------- 2 tbsp
Salt as needed

For gravy
Oil------------------------------- 1 tbsp
Onion---------------------------1 cup, sliced 
Green chilly--------------------  3, slit lengthwise
Tomato------------------------- 1 medium size, sliced
Ginger-------------------------- 1/2 inch piece,chopped finely
Garlic----------------------------2 large cloves,chopped finely
Chicken masala powder----1 tsp (optional)
Kashmiri chilly powder------1/2 tsp
Coriander powder------------ 1 tsp
Garam masala powder------ 1/4 tsp
 Coriander/cilantro leaves-- 1 tbsp, chopped

METHOD
  1. Dry roast black pepper corns, red chilly powder ,coriander powder and turmeric powder of marinating ingredients .
  2. Now grind all the marinating ingredients to a smooth paste.
  3. Then marinate chicken with this smoothly ground gravy for minimum one hour or overnight in refrigerator.
  4. Then pressure cook the chicken. You don't have to add water to cook chicken as the marination itself has some water in it and chicken will also ooze out some moisture.
  5. Now in a medium heat pan add a tbsp of oil and saute finely chopped ginger and garlic.
  6. Then add sliced onions and green chillies to it and saute till onions are fully cooked.
  7. Next add sliced tomatoes and saute till it is soft.
  8. Now add all the masalas. At this point, you can adjust the masalas to your taste.
  9. Next add in the pressure cooked chicken . Add needed salt.
  10. Now slow cook it for about 10 minutes till the gravy becomes slightly thick and all the ingredients are fully incorporated with the chicken.
  11. Switch off the flame and add coriander/cilantro leaves to it.
  12. Transfer to a serving bowl.

Note: It tastes better if chicken is marinated and kept in refrigerator for overnight.

Marinate chicken



Pressure cooked chicken


Step 5 to 8









Wednesday, November 24, 2010

CARROT CHAMMANTHY





INGREDIENTS


Grated coconut---------------- 1/4 cup
Carrot grated or peeled----  1/4 cup
Tamarind------------------------ a small piece ( about 1 inch piece)
Dried red chilly-----------------1 large
Curry leaves---------------------a few (optional)
Oil--------------------------------- 1 tsp


METHOD

  1. Add a tsp of oil in a medium heat pan.
  2. Add tamarind to it.
  3. After tamarind is slightly cooked,add coconut,dried red chilly,curry leaves and grated or peeled carrot.
  4. Stir continuously in medium flame till coconut is light golden brown in color.
  5. Switch off the flame and allow it to cool. Then grind it to a smooth thick paste.
  6. Carrot chammanthy is ready to serve with kanji or with rice and curry.



Note: You can use pomegranate instead of tamarind. Check this.


Options: You can make chammanthy using beetroot instead of carrot in the same method.
You can also make coconut /thenga chammanthy in the same method by not adding any vegetables.
The consistency of chammanthy is personal choice. You can either make it as a thick and round ball shaped chammanthy or a slightly loose chammanthy by adjusting the amount of water used  for grinding it.

Monday, November 22, 2010

PORI UNDA/ RICE PUFFS LADOO





INGREDIENTS


Rice puffs/pori/murmura--------------- 1 cup
Sesame seeds------------------------------ 2 tbsp
Finely chopped coconut pieces------- 2 tbsp
Ghee----------------------------------------- 1 tsp
Cardamom--------------------------------- 5 ( powder it finely with 1/8tsp sugar using mortar and pestle)
Jaggery--------------------------------------2 large balls 
Water---------------------------------------- 1cup


METHOD

  1. In a medium heat pan add ghee and slightly roast chopped coconut pieces. Keep it aside. The coconut pieces should be light golden brown in color and crunchy.
  2. Dissove jaggery in water and strain off impurities if any.
  3. Now boil the jaggery water till it becomes a thick syrup.
  4. Add cardamom powder to it.
  5. Add sesame seeds,chopped coconut pieces and rice puffs.
  6. Mix it good and transfer to a plate immediately.
  7. Apply ghee in palm and make balls/ladoo immediately.
  8. Pori unda is ready.
Note:
The consistency of jaggery syrup should be in such a way that it should harden as soon as you as drop of it is added to water.

Friday, November 19, 2010

CHAPATHI/ROTI (soft and puffed Indian flat bread)





INGREDIENTS


Wheat flour--------------------- 2 cups
Yogurt--------------------------- 2 tbsp
Milk------------------------------ 1 tsp
Warm water-------------------- 3/4 cup
Salt------------------------------- 1/8 tsp 
Oil or melted butter or ghee-- 1 tsp (while kneading to prevent stickiness)


This measurement yields about 18 medium small sized rotis.


METHOD

  1. In a bowl,mix wheat flour and salt.
  2. Next, put yogurt in the middle of flour. Slowly mix in the flour from the sides.
  3. Next add milk in it and mix in the flour from the sides.
  4. Now slowly add water and keep mixing.
  5. Dough will be sticky. So, add a tsp of oil or melted butter or ghee and knead the dough thoroughly. Now the dough will not be sticky.
  6. Once the dough is fully kneaded cover it with a damp cloth for minimum 15 minutes.
  7. Next powder dry flour on it and make small balls.
  8. Using a rolling pin make flat thin breads. It should be equally rolled. Use extra dry flour for rolling.
  9. Now heat a griddle to high and put one chapathi in it. 
  10.  Bring the heat to medium , once you see the bubbles,lightly press with a flat spatula. Now you can see the bubbles getting bigger.
  11. At this stage flip it to other side and increase the heat to high. 
  12. Then allow it to puff full, meanwhile slow down the flame.
  13. Once its fully cooked, take it out and apply ghee on it if you prefer. I don't add any butter or ghee on cooked roti's just because of health consciousness. It will be soft and tastes good without additional ghee/butter.

Note: 

  • Add water slowly while kneading the dough. 
  • The most important tip in making chapathis puff up is in the adjustment of heat then the dough softness and the way it is rolled.
  • Dust off the extra dry flour from the chapathi before putting it in hot griddle.



Options: 

  • You can also knead the dough by just using warm water.

Step 10




Thursday, November 18, 2010

POMEGRANATE AND COCONUT CHUTNEY/CHAMMANTHY



INGREDIENTS

Grated coconut----------------- 4 tbsp
Dried red chilly-----------------  2 or to taste
Pomegranate seeds-------------  2 tbsp
Curry leaves--------------------  4 leaves (optional)
Salt to taste

METHOD
  1. In a medium heat vessel dry roast coconut,dried red chilly and curry leaves till a nice aroma comes. The coconut should be light golden brown in color and slightly crunchy.
  2. Now, grind all ingredients together to a smooth paste. Add needed water for grinding. 
  3. Serve as side dish with rice or as dip for idli, dosa etc.
Options:
  • Pomegranate has a nice tangy taste and can be replaced instead of tamarind in any chutney or chammanthy.
  • You can also do tempering and pour it in to the above chutney/chammanthy.

Wednesday, November 17, 2010

QUINOA AND FRUIT SALAD





This is a very healthy salad. You can add any fruits of your choice. Apples, grapes,strawberries,blueberries etc will also give nice flavor to this salad. I used the below listed fruits.One fruit that you should not skip is pomegranate,as it gives a nice crunchy,tangy flavor and a very nice color which makes the salad look better.


INGREDIENTS


Quinoa --------------------------- 1/2 cup 
Sugar------------------------------1tsp
Salt---------------------------------1/4 tsp or to taste
Avocado-------------------------- 1 tsp,cut in to cubes
Mango---------------------------- 1 tbsp,cut in to cubes
Pomegranate-------------------- 2 tbsp
Orange---------------------------- 2tsp,cut in to small pieces
Honey------------------------------ 1 tsp 
Black pepper powder---------  a pinch
Roasted and salted cashews--4
Green onions/spring onions--2 tsp, chopped
Cilantro/coriander leaves-----for garnish
Lemon/lime-----------------------1/2 slice for garnish


METHOD

  1. Soak Quinoa in water for half an hour.
  2. Pressure cook it with the same quantity of water that you would use for cooking rice. Pressure cook 1/2 cup of Quinoa in 1 cup of water. ie, in the ratio 1:2
  3. Once he Quinoa is fully cooked,transfer it to a bowl and fluff it gently with a fork.
  4. Mix sugar and salt to it. You can adjust salt and sugar to your taste.
  5. Next in a bowl add all fruits. Add honey and pepper powder to it and mix good.
  6. Now add the fruits to cooked Quinoa and mix gently.
  7. Garnish with green onions,cilantro and a slice of lemon/lime.



I am sending this to the Only Salads event guest hosted by Prathiba of The chef and her kitchen,started by Pari of Foodelicious 





Tuesday, November 16, 2010

CHICKEN ROAST (Poricha kozhi)





INGREDIENTS


Chicken pieces------------ 5
Oil---------------------------  for frying
Curry leaves--------------- for garnish


For marination:
Ginger -------------------------1 1/2 inch piece
Garlic-------------------------- 1 medium size pod full
Small onion/ Red onion----3 tbsp, roughly chopped
Red chilly powder-----------2 tbsp 
Coriander seeds-------------2 tbsp
Turmeric powder-----------1/4 tsp
Chicken masala powder--1 tsp
Garam masala powder----1/4 tsp
Black pepper corns---------1/4 tsp
Lemon ------------------------ juice of 1 medium size
Salt as needed.


For gravy:
Onion--------------------------1 cup, sliced
Green chilly------------------2 or to taste, slit lengthwise
Tomato------------------------1, medium sized, sliced
Ginger ------------------------1 inch piece, chopped finely
Garlic -------------------------2 large cloves,chopped finely
Red chilly powder----------1tsp
Coriander powder----------1 tsp
Turmeric powder-----------1/4 tsp
Garam masala powder----1/4 tsp
Chicken masala powder--1/4 tsp
Water--------------------------3 tbsp
Oil------------------------------ 1 tbsp
Salt as needed.




METHOD

  1. Grind all the marinating ingredients to a smooth paste and marinate chicken pieces for minimum 30 minutes.
  2. Medium heat oil in a vessel and fry the marinated chicken pieces.
  3. Once the chicken is perfectly cooked and is light brown color,transfer to a plate and drain off excess oil using a tissue paper. 
  4. Now prepare the gravy. For this,medium heat oil in a pan and saute ginger,garlic, green chillies,sliced onion and tomato one after the other.
  5. To this add turmeric powder,red chilly powder, coriander powder,garam masala powder and chicken masala powder. Add little water(about 3 tbsp) and cook it.
  6. Next switch off the flame and add chicken pieces to it and mix it good.
  7. Transfer it to serving plate and garnish with curry leaves.
  8. Serve with rice,chapathi etc.





Step 1
Marinate chicken


Step 2
Fry chicken


Step 3
Transfer to a plate and drain off excess oil.
( Chicken tasted fabulous at this stage,but adding gravy doubled the taste)


Sliced onions,green chilly,tomato,ginger and garlic chopped


Step 4, 5
Saute all ingredients for gravy


Add chicken to above gravy and transfer to a serving plate.
Garnish with curry leaves.


I am sending this to Chicken Recipe Event  hosted by Dr Sameena 



 

Monday, November 15, 2010

PLAIN IDLI vs BEETROOT IDLI





Plain idli
Ingredients for plain idli
Idli rice------------------------- 4 cups
Fenugreek seeds-------------- 1/8 tsp (optional)
Urad dal------------------------ 1 cup
Method for plain idli
  1. Wash and soak all the ingredients separately for about 4 hrs.
  2. First grind urad dal and fenugreek seeds together till you find some small bubbles popping.
  3. Transfer it to a vessel.
  4. Next grind rice to a smooth paste.
  5. Transfer it to the above vessel ,add needed salt and mix thoroughly.
  6. Allow this idli batter to ferment for overnight.
  7. Pour it in Idli vessel and steam cook it.
Note:
  •  You can use 2 cups of masoori rice/basmati rice and 2 cups of idli rice combined instead of four cups of idli rice.
  • Always remember that the ratio of making idli batter is 1:4 (1 cup of urad dal: 4 cups of rice)
  • Do not add too much fenugreek seeds as it will give a bitter taste if you add too much. But adding a pinch will help in rising the batter to double.


 Beetroot idli:
Ingredients for beetroot idli
Roughly chopped beetroot------------- 2 tbsp
Green chilly-------------------------------- 1 
Ginger--------------------------------------- 1 cm piece
Cumin seeds-------------------------------  a pinch

Method for beetroot idli
  1. Grind all the above ingredients and mix it to two cups of above prepared fermented plain idli batter and pour it in idli vessel and steam cook it immediately.
  2. Serve hot with chutney/chammanthy.
Note: Do not add too much water for grinding beetroot as it will alter the batter consistency. 
  Do not grind beetroot and batter together.Pour ground beetroot paste to fermented batter.


I am sending this to Food palette red event giveaway hosted by Akheela of Torviewtoronto

Saturday, November 13, 2010

VAZHUTHANANGA/BAINGAN BHAJJI (Eggplant fritters)





INGREDIENTS


Eggplant------------------ 1 (make 3 slices vertically and then cut horizontally)
Oil------------------------- 2 cups, for frying


For the batter


Besan/gram flour/kadala maavu------ 1 1/2 cup
Salt-------------------------------------------  as needed
Red chilly powder-----------------------   1/2 tsp
Turmeric powder------------------------  1/4 tsp
Asafoetida(hing/kaayam) powder--- a pinch
Baking soda------------------------------- a pinch
Rice flour---------------------------------- 1 tbsp


METHOD

  1. Mix all the ingredients for batter in a bowl.
  2. Prepare a medium thick batter by adding needed water to it. Make batter without lumps.Check the seasoning.
  3. Heat oil in a frying vessel.
  4. Dip eggplant slices in the batter and fry in medium heat oil .
  5. Bhajji is ready. Serve with a cup of tea or coffee.
Eggplant slices






Thursday, November 11, 2010

CARROT MILK SHAKE








This is a very  healthy shake and a best way to make kids have carrots and milk which some times by itself they won't have.


INGREDIENTS


Carrots ----------------------1 large, roughly chopped
Milk-------------------------- 1 cup, (preferably low fat milk)
Sugar ------------------------1 tbsp or to taste
Cashews-------------------- 4 (optional)
Ice cubes-------------------- 5 or as needed


METHOD

  1. Blend all the ingredients together in a juicer.
  2. Then strain it through a sieve.
  3.  Carrot milk shake is ready.
Note: Adding ice cubes is optional. You can add either add warm or cool water instead.

Wednesday, November 10, 2010

RICE STICK NOODLES UPMA





INGREDIENTS


Rice stick noodles---------------approximately 2 cups 
Grated carrots-------------------1 cup
Onion ------------------------------1 medium sized , cut lengthwise
Green chilly-----------------------2 cut lengthwise
Ginger------------------------------1 tsp grated or cut lengthwise
Curry leaves----------------------a few
Oil-----------------------------------1 tbsp
Mustard seeds-------------------1/2 tsp
Channa dal-----------------------1/2 tsp
Urad dal---------------------------1/4 tsp
Dried red chilly------------------1 or 2
Salt ---------------------------------to taste

grated carrot,sliced onion,green chilly and ginger




METHOD

  1. Soak rice noodles in cool water for 15 minutes.
  2. In a medium heat pan add a tbsp of oil and splutter mustard seeds, dried red chilly, channa dal, urad dal and curry leaves.
  3. Next add onion,green chilly and grated carrot.
  4. Saute it till the raw smell of carrot goes. Do not saute the onions and carrot too much. It should be little crunchy. Add a pinch of salt to it.
  5. Transfer this to a bowl and keep it aside.
  6. Then drain off the water from noodles and add it to the above pan. 
  7. Add needed salt and keep stirring.Cook for about 6 to 7 minutes till the noodles is fully cooked.
  8. Once the noodles is fully cooked, add the carrot mixture to it and give a slight mix.
  9. Check the seasoning and transfer to a serving bowl.
  10. Serve hot.

Step 1

Step 2,3,4

Step 5

Step 6,7


Step 8











Monday, November 8, 2010

FISH FRY (using tamarind and wheat flour)





INGREDIENTS

Fish ----------------------------cut in to 4 to 5  inch pieces.
Wheat flour------------------2tbsp
Oil------------------------------ for deep frying

For marination
Garlic--------------------------8 large pods
Ginger-------------------------2 inch piece
Red onions or shallots---- 1 tbsp chopped
Fish masala-------------------2 tbsp ( I used store bought eastern fish masala powder)
Red chilly powder---------- 2 tsp
Coriander powder---------- 1tsp
Turmeric powder----------- 1/4 tsp
Saunf/perumjeerakam-----1/8 tsp
Cumin seeds-----------------1/8 tsp
Fenu greek seeds/uluva---a pinch
Garam masala powder-----a pinch
Curry leaves------------------4 leaves
Coriander leaves------------ a tsp chopped
Lemon/lime juice------------ 1/4 tsp
Tamarind---------------------- 2 inch size
Salt ----------------------------- to taste

METHOD
  1. Grind all the above  marinating ingredients  to a smooth paste. Check the seasoning.
  2. Marinate fish in the ground masala in refrigerator for an hour.
  3. Then dust the fish with wheat flour as a coating and deep fry in medium heat oil.
  4. Garnish with sliced onions and lemon/lime, curry leaves, cilantro etc according to your choice.
fish,wheat flour and ground mixture

Friday, November 5, 2010

TAMARIND RICE/ puli sadam



INGREDIENTS

Cooked rice--------------- 2 cups
Tamarind------------------ 1 large goose berry size, soak in warm water
Turmeric powder-------- 1/4 tsp
Peanuts-------------------- 1 1/2 tbsp
Dried red chilly---------- 2
Red chilly powder------  1 tsp
Coriander powder------  1 tsp
Sesame seeds------------ 1/2 tsp
Channa dal---------------  1/4 tsp
Urad dal------------------   1/4 tsp
Mustard seeds----------  1/2 tsp
Fenu greek seeks------  1/4 tsp
Asafoetida powder------ a pinch
Curry leaves-------------  a few
Salt-------------------------  to taste
Ghee-----------------------  2 tbsp

METHOD
  1. Dry roast sesame seeds and powder it.Keep it aside.
  2. In a medium heat pan add a tbsp of ghee and roast peanuts. Keep it aside.
  3. In the same pan, add a tbsp of ghee and splutter mustard seeds, dried red chilly,channa dal, urad dal,asafoetida,fenu greek seeks/uluva/vendhayam and curry leaves.
  4. Next add turmeric powder,red chilly powder and coriander powder.
  5. Add tamarind water and needed salt. Cook for a minute. Add sesame seed powder.
  6. Switch off the flame and add cooked rice and needed salt and mix it good.
  7. Transfer to serving bowl.

step 1


step 2


step 3,4,5



 

PAAVAKKA /BITTERGOURD/KARELA STIR FRY



INGREDIENTS

Bitter gourd-----------------2, remove seeds and cut thinly round wise
Red onion or shallots---- 1 medium sized red onion or 6 shallots slice length wise
Red chilly powder-------- 2 tsp
Turmeric powder--------- 1/2 tsp
Oil---------------------------  2 tbsp
Mustard seeds----------- 1/2 tsp
Dried red chilly----------  1 or2
Curry leaves-------------  a few
Salt to taste

METHOD
  1. In a medium heat pan add oil and splutter mustard seeds, dried red chilly and curry leaves.
  2. Next add onion, bitter gourd and needed salt. Simmer the flame and slow cook it without adding water.
  3. Then add turmeric powder and red chilly powder. Slow cook it again for few more minutes.
Note: Saute onions and bitter gourd together.


step 1,2


step 3

I am sending this to the event  Vegetable Marathon - Bitter Gourd hosted by Nitu and started by Silpa


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