Wednesday, March 31, 2010

Plantain Ghee Roast

Hello friends!!!  HAPPY EASTER!!!
Trust u would be busy preparing for Easter and the holidays accompanying... hence, I thought a simple and tasty tea time snack wud be perfect at this occasion.. This can even be had as a sweet dish after lunch..So, definitely try this out n let me know! This wudn't take much of ur time too! 


Ripe Plantains : 3 nos.
Ghee : 3 tbspns
Grated coconut : 1 cup
Cashews : 3 tbspns
Raisins : 1 tbspn
Sugar : 1 cup
Groundnut : 1/2 cup
  • Take a heavy bottomed pan and pour ghee. When hot, fry cashews and raisins and remove once done.
  • Peel off the skin from the plantains and slice them into about 1/2 inch pieces, put into the pan and saute until they get slightly roasted.
  • Add grated coconut, sugar and saute until the sugar gets completely melted and mixed with the other ingredients. 
  • Add more ghee if required for the dish to get softened. See to it that the plantain doesn't get mashed while sauting. 
  • Coarsely grind the groundnut and sprinkle over the dish and saute for a minute and you're done! Jus as simple as that!!!
PS: Add more sugar if required to suit ur taste buds! 

Tuesday, March 30, 2010

Tomato Egg Fried Rice

This is a very very quick n tasty dish. Its often perceived that any fried rice variant is difficult to prepare and hence most of them avoid preparing fried rice. Hence, I would say; start off with this dish and then you'll know fried rice is really easy!

Basmati rice : 2 cups
Cardamom : 3 nos.
Cinnamon : 1 inch piece
Cloves : 1 no.
Pepper : 5 nos.
Egg : 3 nos.
Ripe tomato (big ) : 1 no.
Chilly powder : 3/4 tspn
Finely sliced onion : 2 big ones
Pepper powder : 1 tspn
Turmeric powder : 1/2 tspn
Green chilly : 3 nos.
Mustard seeds : 1/4 tspn
Crushed jeera / jeera powder : 1/2 tspn
Bay leaves : 1 no.
Coriander leaves : 1 bunch
Salt : as required
Garam masala : 1/4 tspn
Ghee : 3 tbspn
Oil : 1 tspn
  • Wash rice and drain; keep aside. Take a large bowl and pour half the amount of required ghee in it; saute the raw spices; cardamom, cinnamon, pepper and cloves for about a min. Add bay leaves cut into 1 inch piece.
  • Put the drained rice in the pan and saute thoroughly with a wooden spoon until the rice gets completely mixed with the ghee. 
  • Pour 4 cups of water and cook rice covered along with required salt. Keep aside to cool.
  • Beat the eggs with required salt, chilly powder and 1/4 tspn pepper powder and scramble it and keep aside.
  • Take a heavy bottomed pan and pour the remaining ghee. Once hot, put the mustard seeds. Once they start to splutter, add the finely sliced onion, sliced green chillies, turmeric powder, remaining pepper powder, crushed jeera with required salt. Saute until the onion gets golden brown in colour.
  • Add the tomato cut into small dices and saute until they get completely mashed. Check salt and add if required. Now, the masala is done.
  • Add the cooked rice to the masala and mix thoroughly. Add garam masala, scrambled eggs and mix well.
  • Sprinkle coriander leaves cut into small pieces and mix for a minute. And its ready!!!
Note : To those who would prefer a description of scrambled eggs, take a pan and pour oil, pour the beaten eggs. You may add a little water or milk to the mix and beat until fluffy. Cook slowly under low flame. High temperature might turn them rubbery. Stir it often until it forms clumps and its done.  

Its better to prepare scrambled egg after ur done with the masala and rice since keeping it for long might make the egg slightly rubbery.

Saturday, March 27, 2010

Egg Masala

Selecting this one as the first egg recipe of my blog wouldn't b a bad start na? Cuz, this one is really easy to prepare and a best match with appam, chappathi, idiappam, etc.. and a must know for almost all housewives and some hubbies out ter ;)! There would be different versions of this dish with almost all Keralites. An absolute delight indeed!

You would need

Boiled eggs : 3 nos.
Finely sliced onion : 2 nos.
Ginger : 1/2 inch piece
Garlic : 7 pods
Green chilly : 3 nos.
Turmeric powder : 1/2 tspn
Chilly powder : 3 tspn
Coriander powder : 1 tspn
Fennel seeds powder : 21/2 tspn
Oil : 4-5 tbspn
Salt :as required
Coriander leaves : a bunch
Garam masala : 1/4 tspn
  • Boil the eggs, remove the shell and keep aside
  • Take a pressure cooker, pour oil and once hot, add finely chopped ginger, garlic and green chillies until the raw smell goes off.
  • Put finely sliced onion and saute along with a little salt and turmeric powder.
  • Once the oinion gets slightly brownish in colour, add chilly powder, coriander powder and fennel seeds powder and saute with a little water to get the powders cooked. Add garam masala too.
  • Add chopped coriander leaves and cook covered until u get 2 whistles on the cooker. Keep aside to cool.
  • Take the boiled eggs, cut into halves and add to the gravy prepared in the pressure cooker.
  • Saute the egg halves with the mix thoroughly without the egg yolk getting mashed until the gravy gets thicker and reduces in content. Check salt and add if less. Serve hot!

Thursday, March 25, 2010

Palada Pradhaman/ Rice Flakes pudding

Hello friends! what abt palada pradhaman today? This is one of my yummy favourites..a regular during onam season, a 10 day grand festival of Kerala. It has its origin in the land of Malabar, known for yummy food! A real rich pudding or pradhaman made of flakes of cooked rice, its a really tasty n an easy dish to prepare. Try it out n make ur guests n family wonder at ur culinary skills! :)

Ingredients : 

Rice ada (small flakes) : 200g
Milk : 2 litres
Condensed milk : 3 tbspn
Sugar : 200g
Water : 300ml
Ghee : 3 tbspn
Cashewnut : a handful
Raisin : half the amount of cashews (if required)
Chukku (dried ginger) : 1 inch piece
Cardamom powder : 1/4 tspn
  • Cook ada; (not the big ones; they are better for the ada pradhaman made with jaggery) along with water in a pressure cooker until u get 3-4 whistles and keep aside to cool.
  • Boil milk in a bowl or cooker along with 3/4th the amount of sugar under low flame for about less than an hour and ur done when the milk reduces in content to about 1 1/2 litres and changes to a creamy pink colour.
  • Take a heavy bottomed pan and pour ghee to it; once hot, fry the cashews n raisins and drain it n keep aside. 
  • Add cooked ada to the ghee and mix them very well for about 5 minutes. Add milk and stir thoroughly.
  • Add condensed milk and cook for about 5 minutes more. Check taste and add sugar if less. Stir occasionally until you get a slightly thick consistency. It is better that you donot wait until the content gets reduced to a much thicker consistency since it will gradually get even thicker after cooking as time passes on (which is called pathrabhagham referred in Vermicelli Pudding / Semia payasam).
  • Add cardamom powder and crushed dried ginger and stir well. Add the fried cashews and raisins. Switch off the flame; keep as such for about half an hour and then serve for the ultimate taste!
Note: Ada pradhaman is often mistaken for palada pradhaman, ada pradhaman is made of jaggery and coconut milk however, palada pradhaman is made as described above. 
Dont worry; moi will soon come up with ada pradhaman to get rid of ur tiny confusions!

Wednesday, March 24, 2010

Vegetable Korma

Was a bit lazy... was actually thinkin' which shud be my next recipe for u... shud b something for the vegans n nons alike.. and veg korma came to my mind... Korma, though rich in vegetables, is a favourite of both vegetarians n non-vegetarians and is a regular in functions like marriages, receptions Kerala. The fact is that non-vegetarian folks take the mutton or chicken variety first and then take our favourite korma too along with rice noodles or appam or even pathiri.. Thats the importance of veg korma in our land, taste this one!


Potato : 2 nos.
Carrot : 1 nos.
Beans : 3-5 nos.
Cauliflower : a handful
Peas : half a handful
Tomato : a small one
Onion : 1 no.
Green Chilly : 5-6 nos.
Curry leaves : 2 sprigs
Cardamom : 2 nos.
Cinnamon : a small stick
Star Anise (thakkolam) : 1/5th of 1 
Cloves(grambu) : 1 no. 
Garam masala : a pinch
Ginger : 3 pods
Garlic : 1/2 inch piece
Turmeric powder : 1/2 tspn
Coriander powder : 1 tspn
Fennel seeds powder : 1/2 tspn
Pepper powder : 1/2 tspn
Grated coconut : half a big coconut
Coriander leaves: a bunch
Coconut oil : 3 tbspn
Salt : as required
  • Clean the vegetables, dice them into small pieces and keep aside. Regarding the beans, you may cut it into 1 inch pieces.
  • Extract coconut milk out of the grated coconut in the proportion of 1:2; 1 being 1 cup of1st milk which is thicker and 2 being 2 cups of 2nd milk.
  • Take a pressure cooker and pour oil onto it. Once hot, add the spices; cardamom, cinnamon and just one piece of star anise and once you get the wow! aroma (I jus meant the aroma of spices gettin' roasted!), add curry leaves and saute.
  • Add onion cut into small pieces and green chillies as well along with a little salt. Saute until onions get soft n transparent.
  • Add ginger-garlic made into a fine paste and saute till the raw smell goes off. 
  • Add turmeric powder, pepper powder, fennel seeds powder and coriander powder along with 1/2 cup 2nd milk and saute until the raw smell of the coriander powder goes off. 
  • Add the diced vegetables and peas along with required salt and remaining 2nd milk and cook under low flame until you hear 4-5 whistles on ur cooker. Allow it to cool.
  • Now, open the lid and add the 1st extract of coconut milk and a pinch of garam masala. Donot cook for long once you have added the 1st extract.
  • Garnish with coriander leaves.
Note : Keep the peas overnight in water and cook it separately with some water before adding along with the other vegetables since it requires more time to get cooked.

I might be giving atleast some of u a chance of doubt while mentioning the spices and the garam masala separately. Spices is the raw version of cinnamon, cardamom, star anise and cloves and garam masala is the dry roast version of the aforesaid :)

Tuesday, March 23, 2010

Beef Fry / Beef Ularthiyathu

So guys,this is gonnabe the first beef dish of my blog.. and am sure this is a favourite of all household, really spicy n tasty to the extent that all those homesick Kerala NRIs take along the 'beef ularthu' made by their moms or wives while leaving homes, and its a perfect match to chappathis! This wud let u get rid off homesickness; oh! I cant guarantee that! Anyways, try it out n enjoy! :)

Ingredients :

Beef : 1 kg
Green chilly : 10 nos.
Ginger : 3 inch piece
Garlic : 10 big pods
Shallots : 15 nos.
Onion : 2 big nos.
Garam Masala : 1 tspn
Turmeric powder : 1/2 tspn
Chilly powder : 3 tspn heaped
Coriander powder : 2 tspn
Fennel seeds powder : 2 tspn heaped
Pepper powder : 1/2 tspn
Coconut oil : 4-5 tbspn
Salt : as required
Vinegar : 1/2 tspn (required if beef is hard)
Coconut cut into small dices : a handful
Curry leaves : 2 sprigs
Thin slices of lemon
  • Clean beef n cut them into small pieces.
  • Coarsely grind shallots, green chillies, ginger n garlic with half a tspn of powdered garam masala and keep aside.
  • Marinate the beef with a little salt, half the coarsely ground mix, turmeric powder, 2 tspns of chilly powder, 1 1/2 tspn of coriander powder and 11/2 tspn of fennel seeds powder.
  • Cook the above ingredients in a pressure cooker until you get 5 whistles and keep aside to cool off. 
  • Take a heavy bottomed pan and pour oil. Allow it to heat, put curry leaves and also the stem cut into small pieces for that excellent aroma. Once that gets fried, add the coconut pieces and fry until slight brownish. Remove them from oil and keep aside.
  • Add the coarsely ground ingredients and saute until the raw smell goes off. 
  • Finely slice one onion and add to this and saute until slightly brownish.
  • Add the cooked beef into this and put the remaining powders except garam masala and stir continuously for the powders to get mixed with the beef very well. Check salt and add if less.
  • Add pepper powder and saute very well. Pour oil gradually at different intervals from the sides of the pan and keep stirring to avoid sticking to the bottom, under low flame.
  • Add the remaining garam masala and u'll get the perfect aroma now. Add the fried curry leaves n coconut pieces. Continue stirring until its dry.
  • Garnish with round slices of onions and lemon. 
Note : In case the beef you've bought is hard, pour 1/2 a teaspoon of vinegar to the marinated beef n cook for it to become tender.

Monday, March 22, 2010

Plantain Coconut Sweet / Unnakkai / Kaayada

This is a famous snack of the malabaris and keralites now, one of the most important snacks during the holy month of Ramadan. This is rich in coconut n plantain or ethakka which is high in Vitamin A n fibre. Plaintain is rich in solids and low in water content hence a must for kidsto give them energy.. contains egg too! If given in the form of Unnakkai, am sure they wud grab it.. :) Very easy n tasty rich snack indeed.

Ingredients :

Ripe Plantain: 3 large nos.
Grated coconut : 2 cups
Egg : 2
Ghee : 1 tbspn
Sugar : 1 tbspn or as required
Cardamom powder : 1 tspn
Cashew nuts : 1 tbspn
Raisins : a few if u like it..
Oil : 3 tbspn

  • Steam plantains with a little water and allow it to cool. 
  • Peel off, remove the black seeds in the middle, mash it very well with ur hands, without lumps, make small balls of it  and keep aside.
  • Fry the cashews n raisins in ghee and remove them once done. 
  • Add grated coconut n sugar into the ghee n keep on stirring under low flame to avoid getting stuck to bottom, until it turns golden brown. Check taste n add sugar if required.
  • Scramble egg over it and mix very well. Add cardamom powder n stir it. 
  • Add the fried cashews n raisins n switch off the flame. Keep aside to cool.
  • Apply a little oil on ur palms, take a ball of plantain n press between ur palms to resemble a puri, stuff them with the coconut mix we prepared earlier. 
  • Close ur hand by joining ends to give unnakkais the shape of ur closed hand. Join all edges so that while frying, it doesn't open up. Do the same with all the tiny plantain balls. 
  • Heat oil in a pan n deep fry each of these until golden brown, under medium flame. Serve afresh! 
Tip: At times, it so happens that the steamed plantains doesn't have a stiffness and hence, it doesn't remain in its shape. But I add a little rice flour or all purpose flour along with it while mashing to get a thickness. And it comes out well!

Friday, March 19, 2010

Easy Peasy Semolina Sweet / Rava Kesari

Lets make something sweet today...this one is liked by all alike.. This one is actually a favourite of South Indians.. and my mom makes this much much better than me.. Yeah guys.. and hence, this recipe comes straight from her..Usually, I have seen that many of my frnds n relatives make this with water however, I am using milk instead. You may opt for any of these.


Semolina / Rava /Sooji : 1 cup
Milk : 2 cups
Ghee : 1 cup
Sugar : 2 cups
Cashew : a handful
Golden raisins : a handful
Crushed cardamom : 1/2 tspn
Yellow powder & Orange powder
  • Heat 1/2 a cup of ghee in a heavy bottomed pan and fry cashews n raisins n keep aside. 
  • Fry rava in the same pan under low flame, stirring constantly until it turns slightly pinkish. Keep aside.
  • Boil milk along with a small pinch of lemon n orange colour each mixed into it and add sugar and keep stirring occasionally. 
  • Now, add the roasted rava slowly into the boiled milk and keep on stirring under low flame to avoid lumps. Allow it to cook. We require more amount of liquid content for the rava to get cooked. So, if you feel the milk is less, you may add more until it gets cooked or may add water instead. Check sweetness and add appropriately.
  • Keep on stirring to avoid sticking to the bottom. Add ghee occasionally in small quantities until the rava starts coming off the sides of the pan.
  • Sprinkle crushed cardamom and garnish with fried cashews n raisins.Serve hot or cold.

Thursday, March 18, 2010

Mutton Pepper Fry - Kerala Style

Hmm... I know I ve not yet served all those mutton lovers thru my blog; sorry guys..I was thinking; which mutton dish would be a perfect opener... and mutton pepper fry came to my mind within a fraction of a sec  and I love making this one..very spicy n mouth-watering indeed! You jus wont b able to stop eating..Hence, try this out today itself..

Ingredients :

Boneless mutton : 1 kg
Onion : 1 finely sliced
Curry leaves : 1 sprig
Green chillies : 12 nos.
Ginger : 2 inch piece
Garlic : 15 pods
Shallots : 20 nos.
Chilly powder : 3 heaped tspns
Turmeric powder : 1/2 tspn
Coriander powder : 2 tspns
Fennel seed powder : 2 tspns
Garam masala : 1/2 tspn
Pepper powder : 1 tspn
Coconut oil : 3 tbspn
Salt : as required
Coriander leaves : a bunch
  • Clean n wash mutton n cut it into small pieces. Drain water n keep aside.
  • Coarsely grind shallots, ginger, garlic and 9 green chillies n marinate the mutton with 3/4th the amount. 
  • Mix turmeric powder, chilly powder, coriander powder and fennel seeds powder with a little water to make a paste and apply on mutton evenly. 
  • Add required salt and bring to cook in a pressure cooker. Need not add water since the water in mutton would be enough to get it cooked. Cook under low flame for about half an hour. Keep aside to cool.
Note : If the meat is tender, you may require to cook for 20 mins only. If it is not, you can make it tender by adding a tspn of vinegar to it before cooking. 
  • Take a heavy bottomed wok or kadai and heat 1 1/2 tbspn oil in it. Once hot, put the ginger-garlic-shallots-green chilly paste into it and saute till the raw smell goes off. 
  • Add curry leaves, 2 slit green chillies and finely sliced onions; saute till golden brown. Now, add the whole contents from the cooker along with mutton stock (water remaining after cooked). Check taste; add salt if required.
  • Keep on sauteing, pouring oil through sides occasionally under low flame. Saute till its completely dry n roasted. 
  • Sprinkle pepper powder and garam masala and mix well. Add the remaining green chilly slit into 4 pieces. You may add coriander leaves to garnish if you like coriander leaves. Thats it!
Note : This is very spicy; if you wish it to be less spicier, you may reduce the amount of chilly or pepper powder.

I ve got one tip for u to make this dish more tastier;add fried coconut pieces onto this and you wud definitely luv it!

Wednesday, March 17, 2010

Vermicelli Pudding / Semia Payasam

Im sure almost all of us wud have had this at any point in our lives; be it birthday, festival or jus any day when u 'felt' like having Vermicelli pudding aka semia payasam. Actually, for Keralites, payasam means semia payasam. Its like THE brand name for payasams. That shows the popularity! 

Today is my mom-in-law's b'day and I made semia payasam.. Its usually her who makes payasam when its any of the family members' birthday. So, this one goes to her on behalf of all of us:)! 


Vermicelli : 100g
Milk : 1 1/2 litre
Milk powder : 1 tbspn
Sweetened condensed milk : 1 tspn (to garnish)
Ghee : 50g
Sugar : 5 tbspn or as per preference
Cashew : a handful
Seedless golden raisins : 20-25 nos.
Crushed cardamom : 3 nos. 
Salt : a few drops / a pinch

We get plain n roasted vermicelli at supermarkets. If u have bought the roasted one, u just need to stir it with ghee to get them completely coated. I bought the plain one. Hence, those with plain vermicelli, follow me!
  • Break the vermicelli into 1 inch pieces (better break it inside the cover itself cuz otherwise, it would be all over ur kitchen!). 
  • Heat 3/4th of the ghee in a pan and fry cashews and raisins until slightly decoloured and remove them. 
  • Put the vermicelli into it n roast them until golden in low flame stirring continuously n keep aside. 
  • Pour the milk along with sugar into a bowl n bring to boil; under low flame. Also, add milk powder mixed in a little water, onto it. Actually, its advisable to boil it in a pressure cooker under low flame until 3 whistles.You will see that the milk has reduced in volume and has developed a slight pinkish colour and has become thicker. 
  • Put the roasted vermicelli in milk and keep on stirring to avoid lumps. Now, cover n cook the vermicelli for about 15-20 minutes under low flame. Check sugar n add more if required.
  • Add about 5-7 drops of salt or sprinkle a pinch so that u do not feel dizzy cuz of sweetness!
  • Add the fried cashews n raisins. Add crushed cardamom n mix well. Pour the condensed milk over to garnish. Switch off the stove. 
However, I advise u to wait for about 20 minutes more before u serve payasam cuz there is something called 'paathrabhaagam' in malayalam which simply means keeping the payasam in the bowl for some more time since that would give it a much greater taste.

I would definitely like all my frnds to know one of my personal favourites; which is adding Tapioca Pearls/Chowwari/Sabodana (soaked in water and cooked) to milk (3rd step). This would make the payasam thicker n gives a different flavour. Try that too n let me know which one stole ur hearts! :)

Anyways, the semia payasam turned out well.. and I wud luv to knw how was urs! Take care!

Tuesday, March 16, 2010

Tomato roast

My mom used to make this dish since we luvd it with chappathi. Its a quick n easy dish yet too tasty.. After marriage, I used to try this at my home but it neva gave me THE taste of my mom's hands.. and hence, I was particular that I wud call her n record the conversation to get the right amount of ingredients for that matters..Still not satisfied, I went down to her n made her prepare it before me! See, am I not taking extra care to give u THE best?! And guess what, my mommy dearest dint show any disinterest to prepare the dish for me even after a long day's work.

Now this is Mili speaking on behalf of her beloved mother :)

Juicy red tomato : 4 nos.
Onion : 1 big sliced finely in length
Green chilly : 4 - 5 nos.
Garam masala : a pinch
Turmeric powder : 1/2 tspn
Red chilly powder : 1 tspn
Fennel seeds powder : 1/2 tspn
Mustard seeds : 1/4 tspn
Red chilly : 2 nos.
Curry leaves : 1 sprig
Salt : as required
Oil : 2 tbspn

Take a kadai n heat the oil in it, season mustard seeds n allow it to splutter, then add red chillies cut into pieces n curry leaves and saute for a minute. Now, add finely sliced onions and green chillies each slit n cut into two along with required salt and saute till golden brown. Add 1/4 tspn fennel seed powder. Now add the finely sliced tomatoes, turmeric powder and chilly powder and saute thoroughly. Cover n cook under low flame, sauteing occasionally. Do not add water to cook since the water from tomatoes would be enough for the dish to get cooked. U can b sure that your tomato roast is ready once the tomatoes get completely mashed and the oil starts to appear in the sides. Serve hot or cold, as u wish along with chappathi/roti/puri!

Monday, March 15, 2010

Crispy Chicken fry : Kerala Style

This is a very common dish 'burped after' by almost everyone of us, but when we try to recreate the taste in our tongues s where we understand the magic in the hands of our mom, mom-in-law n grandmas and the importance of using the right amount of ingredients to get the perfect taste..This one s a must try guys! Perfect idea to make ur hubby praise u ;)!

We would require

Chicken pieces; leg pieces would be perfect : 4-5 pieces

To marinate;
  1. Ginger : 1 inch piece
  2. Garlic : 7 pods
  3. Green chilly : 5 nos.
  4. Shallots : 10 nos
  5. Garam masala : 1/2 tspn
  6. Red chilly powder : 3 tspn
  7. Turmeric powder : 1/2 tspn
  8. Coriander powder : 1/2 tspn
  9. Fennel seeds powder : 1 tspn
  10. Salt : 1/2 tspn or asper ur preferences
  11. Cornflour : 1 tspn
  12. Red colour : a pinch
To fry;

Coconut oil : 3 tbspn
Onion : 1 small (finely sliced vertically)
Curry leaves : 1 sprig
Green chilly : 2 nos

To garnish; 

Onion : 1 no.
Half a lemon

Clean the chicken legs and make slits on them diagonally from upside left to down. Grind the first 5 ingredients to make a coarse to fine paste and marinate all parts of the chicken (including inside the slit parts) and keep aside. Now, mix ingredients from 6 -12 with a little water and squeeze about 9 drops of lemon to make a thick paste. Marinate the chicken pieces thoroughly with the paste and keep aside for about 2 hours.

Heat 3 tablespoons of oil in a heavy bottomed pan and fry the curry leaves, remove them once done. Fry the onion till golden brown n crispy and diagonally cut the green chillies and drain oil n keep aside for garnishing.Now, fry the chicken pieces in medium flame ; flipping each side after about 2 minutes until golden brown. Do not flip very often or else the marination would go off from the pieces. Remove from pan and keep over tissue paper to drain excess oil. Fry the remaining mix used for marination until crispy for garnishing.

To garnish, first of all, place the chicken legs on a lovely plate and sprinkle over with fried marination mix, curry leaves and onions. Keep a round slice of lemon on one side and rings of fresh onion over the fry. Serve hot!!!

Saturday, March 13, 2010

Softy delicate Pancakes / Paalaada

Some of u might b wondering why I have added a lot of a's in Paalaada instead of writing paladapradhaman or jus palada. That's simply because, here, we r gonna meet a completely different dish, which is so softy n juicy and am sure, u guys wud luv it.. and its easy too! :)

Ingredients :

All purpose flour / Maida : 1 cup
Egg : 2 nos.
Coconut milk : 3 cups
Sugar : 3 tbspn
Salt : 1/2 tspn
Ghee : 2 tbspn

Beat the eggs using an egg beater until fluffy. Take coconut milk from about half a coconut grated. The more the coconut milk, the more tastier would be our dish today! Pour these both into a mixer and add flour to it and mix very well without lumps. Add salt as required. See to it that the batter formed is very loose, to the consistency of milk. Now take a non-stick pan and grease it with a very little oil under medium flame. Once hot, pour a spoonful of the batter and tilt circularly to spread all over. Cover with a lid and allow to cook. Now, open the lid and grease it with ghee all over and sprinkle sugar over it. Fold it once to make a half circle and.... we r done. Remember, serve hot and you'd luv them more than served cold. 

This is a perfect addition to ur breakfast menu as well as a teatime snack. For those health conscious, u may avoid using ghee and sugar, instead u can have it along with any veg or non-veg curry.

Friday, March 12, 2010

Carrot Halwa / Gajar ka Halwa

Here comes one of the easiest and sweetest dishes rich in Vitamin A, thus good for eyes and a kiddo favourite too! Try this out!

Carrot : 1 kg
Sugar : 1/2 kg or as per ur preferences
Full Fat Milk : 1 litre
Ghee : 3 tbspn
Crushed cardamom : 5 nos.
Dry fruits (cashewnuts, raisins, badam, pista / almond) : 1 cup
Orange or red colour : if required
Condensed milk : 1 tbspn ( if required)

Are u ready? This is how we go; Clean the carrots, scratch off the skin and grate them. Take a heavy bottomed pan and pour 2 tbspn ghee into it. Add the carrots and saute it for about 2-3 minutes. Now add milk (mixed with a few drops of colour if required) and sugar and cook covered in low flame until the carrot gets cooked and the milk gets completely absorbed, making the mixture thick. Stir occasionally in order to avoid sticking to the bottom. Keep on adding ghee until the mix is not sticky or till the ghee separates. Add crushed cardamom and mix them well. Take another pan n pour the remaining ghee and fry the cashews n raisins and add to the halwa along with the ghee. U may also garnish it with grated badam, pistachios or almond.

Note : U may add condensed milk along with 1 litre milk if u donot have full fat milk or if ur towards the sweeter side. 

Thursday, March 11, 2010

Hot n' Spicy Chicken roll!

I have always luvd snacks, and am sure thats normal! Each of us forget about calories when its snack time right?! Now this one is an all time favourite snack; one of kids' fav too!

To make chicken rolls, we require

Maida / All Purpose flour : 1 cup
Dry yeast : 1 1/4 tspn
Egg : 1 no.
Butter : 1 tspn
Bread crumps : as much to roll the chicken rolls
Sugar : 1 1/2 tbspn
Salt : 1/4 tspn
Milk : 1 tbspn

All the above ingredients are for making the dough.

For the filling, take

Minced boneless chicken (cooked with a little turmeric and salt) : 250g
Onion : a big one finely sliced
Turmeric powder : 1/2 tspn
Red chilly powder: 1 tspn
Pepper powder : a little based on ur preferences
Garlic : 5 pods
Ginger : 1 very small piece
Green chilly : 2 nos.
Coriander leaves : 1 sprig
Garam masala : 1/4 tspn
Oil : 5 tbspn

Firstly, take a bowl; add 1/2 an egg, sugar, salt and butter and mix thoroughly using an egg beater or manually beat until foam arise. Then put maida / all purpose flour into it. Add yeast melted in water or milk and mix them well. Now, make a firm dough as we would for chappathi or roti; add milk and butter as required to get a smooth n soft dough, without lumps. Cover it using a wet muslin / cotton cloth and keep aside for an hour or more. The more u keep, the more it rises.

Meanwhile, take a kadai and pour 1 tbspn oil onto it. When it gets heated, add chopped ginger, garlic and green chilly and saute until the raw smell subsides. Then add finely sliced onion and saute with a little amount of turmeric powder and salt until it turns slightly brownish. Add red chilly powder and saute well. Add minced chicken and add a little amount of water for the content to get cooked. Add a little pepper powder if u r towards the spicier side. Add garam masala. Close the lid and cook in low flame for 3 minutes. Now, add the chopped coriander leaves and mix very well. Now, the filling is done. See to it that the filling is dry.

Now, make small balls out of the dough and roll it to the size of a chappathi. Grease it with butter and add the filling to one side of the same and roll towards the other end. Paste both sides with a little amount of water so that it doesn't open up while frying. Dip each of these rolls in the remaining beaten egg, then rolled in bread crumbs.

Take a frying pan and pour the remaining oil for deep frying. Once it gets really hot, dip each of the rolls into the oil in high flame and fry until golden brown. And now..... serve hot with tomato sauce!


Tuesday, March 9, 2010

Sunday Funday : Aripathiri (Rice Paratha) and Egg Mishmash with coconut milk

Hey guys! Rockin'?! Alright, today, I wud like to invite u all to our sunday breakast which is the most widely accepted taste of malabar (Kerala)! At my home, Sunday starts with preparation of aripathiri and Egg mishmash, served with coconut milk.. Yummmmmmy! I guess u guys shud try it out atleast once..

Ingredients for Aripathiri:

Rice Flour : 1 cup
Water : 2 cups
Grated coconut : 1 cup
Salt : 1/2 teaspoon or as required

This is how we prepare the dough for aripathiri. First of all, take a pan and boil the water with grated coconut. Add required salt keeping in mind that u need to add rice flour to this mixture. Once it gets completely boiled, add the rice flour and knead thoroughly. See to it that the consistency of the same is similar to that of chappathi or poori. Switch off the flame and keep aside to cool. Then, knead the dough thoroughly so that no lumps are left, for a softy softy aripathiri! Then, make small balls out of it. Now, take a chappathi/poori  presser and coat both sides with a little oil. and press each of those tiny balls which would resemble a poori. Heat a tawa and put the pathiri on it turning it occasionally until it puffs up and gets cooked. In between u may brush the tawa with a little oil in case the pathiri gets sticked to it. Now thats all with pathiri! Hey, dont go away.. we have got more to do..:)

Egg Mishmash


Onion : 3 big ones sliced into small square pieces
Coconut Oil : 3-4 tablespoons
Red Chilly : 2-3 nos.
Curry leaves : 1 sprig
Mustard seeds : 1/2 a teaspoon
Turmeric Powder : 1/2 a teaspoon
Red Chilly Powder : 2 teaspoons
Coriander Powder : 1/2 teaspoon
Fennel-seeds Powder : 2 teaspoons
Potato : 1 big or 2 small ones, cut into cubes
Egg : 2 nos.
Salt: as required

This is news for all the vegans out there! Usually, aripathiri is served best with mutton stew or chicken curry or any non-veg curry. But I assure u, this curry goes very well with aripathiri and its completely veggy!

So, lets start off; Take a pressure cooker and pour some oil. Once the oil gets heated, season the mustard seeds until they splutter. Then add the dried red chillies, broken into pieces and the curry leaves. Saute for a minute and then add the onion and mix very well. Add turmeric powder and salt and saute very well and cook covered for 5 minutes under low flame. Now, add chilly powder, coriander powder and fennel-seeds powder and mix them thoroughly. Now, add required water and check if salt is to be added. Then, we need to add the sliced potatoes and cover the vessel with the lid and wait for about 5-6 whistles for the curry to get completely cooked. Meanwhile, boil the eggs, once its done, shell off the eggs and make slits on them vertically and keep aside.

To prepare coconut milk, take the grated coconut and pour a little amount of water and grind it in a mixer or grinder. Then squeeze the content to a bowl through a kitchen towel or a strainer. Strain again after grinding with a little more water for more milk but see to it that water content is not too much or else the exact taste of coconut milk wouldn't remain.

Now, am sure you'd have heard the whistles from our pressure cooker. Allow it to cool and open the lid and mash the potatoes very well so that you get a thick gravy. Now, add the slit eggs and serve hot! Ohh! I guess I missed something.. When ur ready to serve, dip the aripathiris in coconut milk and the have them with our Egg mishmash! Yummy isn't!? Do let me know...

Wednesday, March 3, 2010

Smashtos (manjacurry) - Yellow Potato curry for Dosa

Today, I've got an 'easy to prepare' recipe for u.. Am sure most of my frnds, especially the vegans wud wanna try this out. This requires very less oil and hence, health-friendly too! This one goes well with dosa, a south indian breakfast item. 

You'd require

Potatoes : 3-4 small ones.
Onion : 1 medium size finely sliced vertically
Turmeric powder : 1/4 tspn
Green chilly : 4-5 nos. slit lengthwise
Garlic : 5 pods, cut into tiny pieces
Mustard seeds : 1/4 tspn
Oil : 1 tbspn
Curry leaves : 1 sprig
Salt : as required

Preparation is as follows:

Even before slicing the onions, take a pressure cooker and boil the potatoes till u get 3 whistles. Peel off the potatoes and smash them and keep aside. 

Take a kadai or a non-stick pan and pour oil in it. Once the oil gets heated, put the mustard seeds into it to crackle. Then add the finely sliced onions and saute in medium flame. Add curry leaves. After 3-4 minutes, add the garlic pieces and saute till the raw smell disappears. Now, add a little salt  and then add 2 slit green chillies. Once the onions becomes golden brown, add the smashed potatoes and mix them very well. Add the remaining green chillies and saute for a minute. Now, add turmeric powder mixed with a little amount of water to make a 'not too loose, not too thick' consistency. Alright... lemme make it clear; you may add half a cup of water in case u need gravy or else, just a little amount would be enough. Cover and cook for 5 minutes in low flame in case more water has been added or else, 2 minutes cooking would be more than enough. Now thats what I call a quick n delicious side dish! 
Tag : Kerala

Tuesday, March 2, 2010

Special Chicken Curry

Hiya! today, lets make a spl chicken curry.. really spicy n tasty one.. Kerala style.. try it out n let me knw..

Here, we require the following items..

Chicken, cleaned with a bit of salt and turmeric powder, cut into small pieces :1 kg
Onion : 5 big ones sliced in small square pieces
Oil : 3 tbsp
Salt - 1 1/2 tspn or as rqrd

Turmeric Powder : 1/2 tspn
Chilly Powder - 2 tspn
Coriander Powder : 2 tspn
Fennel seed powder : 2 - 3 tspn

Make a fine paste of the above 4 ingredients with a little amount of water.

Shallots :15-20 nos.
Ginger : 1 inch piece
Garlic : 15-20 pods
Green Chilly : 9 nos

Coarsely grind the above 4 ingredients and keep aside.

Cloves : 1 no.
Cardamom : 2 pods
Cinnamon : 2 inch piece
Pepper : 2 nos.

Grind all 4 items together finely after slightly heating them in a pan.

Note: I'd like to remind you that its always advisable to use a pressure cooker while cooking (unless specified otherwise) as it saves a lot of fuel and most of all, ur time. Since we are taking 1 kg of chicken, u may take a pressure cooker with 5kg capacity. 

This is how it goes;

Heat oil in the pressure cooker, add the spices and saute for a sec and then add the coarsely ground shallots-ginger-garlic-green chilly paste.Saute them in low flame till the raw smell goes off. Now, add the sliced onion and mix it very well with the rest. Add a pinch of salt and turmeric powder each and cover the lid and cook.  

Now here's a quick tip for easy cooking; adding a pinch of salt and turmeric powder each to sliced onions and covered cooking would save a lot of fuel and time. This tip is applicable wherever u need to add onions and turmeric powder.

After about 5 mins, you may open the lid and check for the onion to become soft and transparent. Add the chicken pieces and saute till the mix gets in the pieces, say for about 2-3 mins. Once its done, add the turmeric-chilly-coriander-fennel seeds paste into the cooker and mix very well. Add sufficient water to produce a thick gravy. Add salt as required. Cook in low heat until u get two whistles on the cooker. Once the pressure inside the cooker is completely nil, u may open it and check if its too watery. If so, u can cook with the lid open till the gravy is thick. To make it more delicious, u may add a 1-2 tbsp of coconut milk to the curry and cook for a min on low heat and serve! Spl Curry ready!!!

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