10 December 2013

Easy Classic Christmas Cake



It's party time! No matter which part of the world you are in, if you are celebrating Christmas there are certain traditions that you follow no matter what. Baking is one such tradition and it is almost synonymous with Christmas. So have you decided on the center piece for your Christmas party? Here is a quick and easy Christmas cake recipe that can be made without the soaking fruits or making preparations weeks ahead.

23 October 2013

Cardamom Fudge - Easy Diwali Sweet



Diwali - the popular Indian Festival also referred to as 'the festival of lights' falls on November 3rd this year.Many traditional dishes are prepared during this time but sweets are the most iconic of them.Whenever anyone says about Diwali the first thought that comes to mind is sweets. Shops with variety of mouth watering sweets lined up like Rasgollas, Jalebis, Chenna Payas and savouries like chivda, sev etc..This is the time when traditional meals are prepared, guests invited, sweets gifted to friends and relatives. So let's make some quick sweet this Diwali.

Cardamom Fudge - An easy Indian fudge recipe that can be made with the very few ingredients already in your pantry. It is a low fat sweet that can be served after dinner. This is a dish that does not take much of your time. It is soft and juicy and can be made in a microwave.

18 October 2013

Low Calorie Instant Poha Chivda - Diwali Special



Chivda - the crunchy popular snack of Maharashtra. Its a low fat appetizer that can be made for guests during Diwali. It is also called the Bombay Mix or the Bombay Style Beaten Rice Mix. It is a healthy snack alternative to the usually fried mixture.Diwali is around the corner and  I am sure preparations have already started. I have tried out many recipes that is made specially during Diwali. Here is a list that can help you plan a Diwali Menu.

04 October 2013

Erachi Ularthiyathu/ Kerala Style Slow Roasted Meat


Erachi Ularthiyathu is one of the popular dishes of Kerala. It can be made with mutton or chicken. Here the meat is marinated with the masala, cooked and then sauteed along with fried onions. It is a famous Thattu Kada (local fast food joints) special.



15 September 2013

Pazham Pradhaman / Kerala Banana Dessert - Onam Sadhya Vibhavangal 20



Onam Sadhya is not complete without a dessert. Ada Pradhaman is the king of payasams. There are other varieties of payasams like Parippu Payasam, Ari Payasam, Semiya Payasam. I just love payasams with jaggery. Today I would like to share with you the Nendra Pazham Payasam. 

14 September 2013

Manga Achar / Instant Mango Pickle - Onam Sadhya Vibhavangal 19




Onam  is the harvest festival of Kerala which marks the homecoming of the mythical King Mahabali. Each home in Kerala welcomes the king with flower carpets in the courtyard. Thiruvonam is the 10 day which is celebrated with great enthusiasm. This is the day when the Onam Sadhya or the elaborate vegetarian meal is prepared and served on a banana leaf.


07 September 2013

Parippu Curry - Onam Sadhya Vibhavangal 18



Today is Atham (malayalam star), which marks the beginning of the 10 day Onam festival in Kerala. This is the day we start making the flower carpets called pookkalam. As kids we used to carry a flower basket and go about picking flowers from the garden, temple compound or even from fields.


29 August 2013

Erivulla Malli Masala Kozhi Curry / Spicy Coriander Masala Chicken Curry Kerala Style



A simple and spicy chicken curry that goes well with Indian Rotis. This is one of my signature dish. It has a perfect blend of spices. For everyone who loves Kerala style spicy chicken curry, this is an easy chicken curry. 

26 August 2013

Cherupayar Parippu Payasam / Split Moong Dal Kheer - Celebrating over 1000 likes on FB




Yayyy!!! So happy to have reached 1000+ Facebook likes. I thank all my blog fans for the continous support and encouragement. It has been a slow and steady growth and I am quite happy about it. It's celebration time! It really feels great when you say a recipe tried from my blog turned out perfect. Love to hear from you all. Thanks once again. 

15 August 2013

Tricolour Rice



As we celebrate our Independence Day lets not forget to salute the people who made this happen. Let the tri colour fly high always.This month has been a busy one not because of anything else but holidays. It's hard to keep the boys busy.

02 August 2013

Nongal Fry / Kerala Style Lady Fish Fry



A Kerala meal is not complete without a Meen Porichadu or Fish fry. Fish in Kerala is called 'Meen'. You can have it as a starter or along with the meal with rice and curry. Living on the coastal belt of Kerala, fish is considered a staple food. Lady Fish is called Nongal in Malayalam and Kane in Kannada.

24 July 2013

Caramel Bundt Cake



It was quite a relaxed day which started off with the usual school routine and meeting dear ones.
But somehow by evening I could not stop myself from baking this ultra moist caramel cake.
I am a chocoholic but this time I was sure not to bake a chocolate cake.

15 July 2013

Vegetable Biryani



People who are regular readers on my blog would know by now how much I love biryanis. I never stop from trying out different varieties. This time it is the vegetable biryani.

05 July 2013

Chocolate Beetroot Cake - Birthday Special



Like everyone, I would also shrug hearing about a cake with vegetables. But not after I tasted this heavenly cake with beets. So I would suggest you too don't say 'No' before tasting it. I am sure you will never regret it. This cake is extremely moist and fudgy. Being a chocoholic, I am a big fan of plain chocolate cakes but this one is just amazing. Beetroots make this cake so soft and you will not realise that it is a beet cake unless someone tells you.

28 June 2013

Coriander and Cumin- Flecked Roti



Glad to be back to blogging after a long break. Have been enjoying the beautiful monsoons in Kerala and the back to school routine. So how is everyone doing? Isn't it fun to cook during the rainy season. Love to do that with the music playing in the background.

22 May 2013

Puliyappam



Need ideas to use left over Dosa batter? Let's make puliyappam with it. It is a crisp appam which goes well with Coconut Groundnut Chutney. All you need is a cast iron or non stick kuzhi paniyaram chatti / aebleskiver pan ( a pancake pan).

02 May 2013

Bonda / Potato Bonda



I still remember the time when we as kids used to pass by Indian tea shops, the aroma of hot fresh snacks used to make us feel so hungry. Dad used to get them often for us. Pazham Pori, samosa and bonda are my favorites. Today I will share the recipe for bonda - one of the famous tea time snack in Kerala. 

25 April 2013

5 Minute Nutella Mug Cake - Holiday Special Recipe for Kids




I am sure most of the kids in India are enjoying their vacation to the maximum. Today I will share a recipe that even kids (8 and above) can make on their own in a microwave. But make sure you have someone elder around to watch you if you are aged between 8 -10. So go ahead, enjoy the cake in just 5 minutes. So why not surprise your parents and friends with this easy cake.

I was so glad to see my 9 year old son make this with ease. I often make this on sunday evenings when I crave for something chocolatey.  ☺

20 April 2013

Easy Homemade Tomato Ketchup



I have childhood memories of my grandmother making yummy homemade tomato ketchup. It was so tasty that I could have it with anything or just relish it. I know everyone is used to the Kissan or Heinz Ketchup but have you ever thought about making your own ketchup at home. It is so easy and you can serve it to your family especially kids without the strong preservatives added in it. I am sure you will love it. Go ahead, make them and have it with samosas, sandwiches or like my little son did have it just like that.


13 April 2013

Eethapazham Pradaman / Dates Pradaman

Vishu 2013, falls tomorrow the 14th of April. Have you thought about the menu for your sadhya? How about trying out this recipe for dessert - Dates Pradaman. Hope you have not missed out on the list of Sadhya recipes. Click on this link and scroll down for more.. http://kitchentreats.blogspot.in/p/index.html



INGREDIENTS
Recipe Source - Grihalaxmi

Eethapazham/ Dates - 500 g
Jaggery - 700 g
Coconut - 2 1/2 medium sized
Ghee - 1 1/2 tbsp
Coconut Pieces - 3 tbsp
Water - 3 + 1 cup+ 5 cups
Cashew - 25g
Kismis - 25 g
Cardamom - 3 nos



METHOD
Remove the seeds from the dates. Boil 3 cups water. Soak the dates in this water for 15 minutes.
Melt jaggery in a pan with 1 cup water on medium to low flame till it fully melts.
Grind the dates along with the water into fine paste. Keep aside.
Scrape the coconuts. Add 1 cup water, pulse the coconut in a mixer 5 times and remove first extract. Keep aside.
Add 2 cups water and follow the same process to extract second coconut milk.
Again add 2 cups water and extract coconut milk the third time. 
Pour the third extract coconut milk along with the ground dates into a wide mouthed kadai and start to cook.
Switch on the stove to medium flame.
Strain and add the jaggery. Mix well. Keep stirring till it becomes thick.
When the mixture is thick add the second extract coconut milk.
Stir and when thick remove from stove. Add in the first milk. Keep aside.
Add 1/2 tsp sugar to the cardamom pods and powder it in a mixer. Remove the husk and add it to the payasam.
Heat ghee in a small kadai. Fry the cashews and kismis first. Remove and then fry the coconut pieces till it slightly browns.
Add the fried cashews, kismis and coconut pieces along with the remaining ghee into the pradaman.

Tips:
Jaggery means sugarcane molasses. I used the light brown ones. This is a very sweet pradaman. Reduce the amount of jaggery by 50g if you don't like it very sweet. 
Add slightly warm water to extract coconut milk.


Wishing all my readers and well wishers a Happy Vishu!!! Enjoy!



25 March 2013

Nannari Cherunaranga Sarbath / Nannari Lime Cooler

Feeling hot already? Summer seems to be never ending. So lets forget the heat outside and cool our body with the Nannari Sarbath. Nannari is well known to people of Kerala. It is a plant with the scientific name hemidesmus indicus. The root of this plant is used. Nannari Dravakam is prepared by the distillation of this root. We prepare this at our Ayurvedic Manufacturing Plant. It is in high demand during the summer months in Kerala. Even if you go to roadside petty shops for a lime drink they will serve you with Nannari syrup. It purifies the blood and cools your body. It also quenches your thirst. So go ahead and try it at home.




INGREDIENTS
Makes 2 glasses

Lime Juice- 3 tbsp
Nannari Dravakam - 2 tbsp 
Water - 400ml
Honey - 4 tbsp



METHOD
Squeeze out 1 1/2 tbsp lime juice into each glass.
Pour 2 tbsp each honey and  1 tbsp each Nannari dravakam.
Add cold or room temperature water and stir well. Enjoy!


The above picture is of products - Nannari Dravakam and Honey manufactured at Asoka Pharmaceuticals. You can see the nannari root (from which this dravakam is prepared) in the second picture.

Tips
This drink can be made with soda instead of water to make a fizzy drink.


23 March 2013

Ayakoora Kudampuli Curry / King Fish Gambooge Curry

Ayakoora or King Fish tastes good if you fry it or make curry. It is one of the easiest to cut and clean. The recipe I am sharing today is cooked using Kudampuli. This curry can be made on a regular basis every week. Love the flavour of Kudampuli (Gambooge / Vrikshamla) - scientific name Garcinia cambogia. It is also called as Malabar Tamarind. It is supposed to have good health benefits and highly used in ayurvedic medicines. 

The methi powder, gambooge and shallots(pearl onions) give a distinct flavour to the curry. I really like to try different types of curries. 







INGREDIENTS
Recipe Source - Shantha Aravindan

Ayakoora/ King Fish - 600 gms cut into square pieces

Kudampuli / Gambooge - 5 
Water - 1 1/2 cup

Coconut Oil - 2 tbsp
Kaduku / Mustard - 1/2 tsp
Uluva /Methi Seeds - 1/4 tsp

Cheriya Ulli / Shallots - 2 tbsp finely chopped

Inji / Ginger - 1 tbsp finely chopped
Veluthulli / Garlic - 1 tbsp finely chopped

Green Chilly - 3  slit into 2

Thakkali /Tomato - 1 big

Manjal / Turmeric - 1/2 tsp
Piriyan Mulaku Podi/ Kashmiri Chilly Powder - 2 tbsp
Salt - 1 1/4 tsp or as per taste

Kurumulaku Podi / Pepper Powder - 3/4 tsp
Onnam Pal /Thick Coconut Milk - 1 cup
Kariveppila / Curry Leaves - 3 sprigs
Uluva Podi/ Methi Powder - 1/4 tsp








METHOD

Soak the gambooge in 1 1/2 cups warm water.
Heat oil in a wok/ kadai. Tip in the mustard and methi seeds and let it splutter. 
Reduce heat to medium.
Add in the shallots and saute it.
Now add the green chilly, ginger, and garlic.
Add the chopped tomato and saute.
Reduce the flame to low and tip in the turmeric and chilly powder.
When the raw smell of the masalas are gone add the gambooge along with the water. 
When it comes to a boil slowly add the fish. Let cook for 10 minutes or until the fish is cooked on medium flame.
When the fish is cooked and the gravy thick add in the coconut milk, methi powder, pepper powder and curry leaves.
Switch off and close with a lid. Serve after 5 minutes.

07 March 2013

Spicy Rasam - Best Remedy for Cold

I have been down with cold and fever the last week. Rasam is something that gives instant relief for the cough and cold. It is a natural cure. I could feel the throat clear and my cough gone. It even clears your blocked nose.An instant relief. It is a must try recipe. Just sip it down or enjoy with rice.
I can have rice with just rasam. It was a hit at home. I was so happy to see my younger son enjoying rice with rasam. Now I know what to make when they fuss about having rice. :)



INGREDIENTS

For dry roasting

Dry Red Chilly - 4
Pepper (whole) - 1 tbsp
Garlic - 8 cloves
Cumin Seeds - 1 tbsp


Tomato - 4 medium size
Tamarind - size of a small gooseberry
Water - 1 cup + 1/2 liter
Curry Leaves - 1+ 1 sprigs
Coriander Leaves - 5 stalks
Coconut Oil - 1 tbsp
Mustard - 1/2 tsp
Turmeric - 1/2 tsp
Asafoetida - a pinch
Salt - As required




METHOD

Heat a small kadai or pan. Dry roast in the order given - First the dry red chilly for approx 6 secs, then pepper, garlic and last cumin seeds. Keep stirring till the ingredients are heated and begin to splutter.
Remove and transfer to a dry grinder. Grind it. Keep aside.
In the meantime, cook the tomato along with the tamarind in 1 cup water for 5 minutes.
Remove the tomato and add it to the ground masala. Grind it along with 1 stalk curry leaves and 5 stalks of coriander leaves. Ground it coarse.
Add the ground masala  to the water with the tamarind. Add the remaining water and bring it to boil. Add salt.
Heat a seasoning pan. Add oil. Tip in the mustard and let it splutter. Reduce flame to very low.
Add 1 stalk of  curry leaves, turmeric, asafoetida. Stir well. Add it to the rasam mixture.
Serve hot with rice or in a glass.


Tips:
You can increase the level of pepper by 1/2 tsp if you like it really spicy.
Use ripe tomatoes.

02 March 2013

Kerala Fish Biryani

Biryani's are my favorite when it comes to weekend cooking. And there is a long list of to-be tried biryani's. I made Mussels Biryani one weekend but it got over soon and nothing was left for me to photograph. I don't like my people waiting for me to finish my photography to eat. :) But I will surely post it. I have tweaked the recipe to suit our palette. Everyone enjoyed it at home. The only change I would like to make next time I make it, is to remove the fish bones fully and make smaller pieces so that we don't have to worry about biting into them while eating. 



INGREDIENTS
Recipe for masala adapted from here

For marination and frying:
King Fish  / Ayakkora - 1 kg sliced
Kashmiri Chilly Powder / Piriyan Mulaku Podi - 1 tsp
Turmeric Powder/ Manjal Podi - 1/2 tsp
Biryani Masala - 1 tsp* See notes 1
Salt - 1 tsp
Lemon Juice - of 1 large lime
Oil - 1/4 cup for shallow frying

For the ghee rice:
Short grain rice / Jeera Rice / Neychottari - 4 cups
Ghee - 1/4 cup
Water - 8 1/4 cup
Cloves/ Grambu - 3
Cinnamon/ Patta - 1" three pieces
Cardamom/ Elakka - 2
Mace/ Jatipathri - 2
Fennel Seeds/ Perumjeerakam  - 1 tbsp
Star Anise/ Thakkolam- 1
Nutmeg /Jathikka - 1/4 piece

For Masala:
Onion - 3
Tomato - 2
Coriander Powder - 2 tsp
Biryani Masala - 1 tsp
Pepper Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Yoghurt - 1/2 cup
Fish Fried Oil - 1 tbsp
Bay Leaves - 2
Oil - 3 tbsp
Salt - as required

To be ground to a fine paste:
Mix 1:
Onions - 3
Ginger - 2 (2'' pieces)
Garlic - 10 cloves
Green Chilly - 5
Coriander Leaves - 1/2 cup (tightly packed)
Mint Leaves - 1/4 cup (tightly packed)

Mix 2:
Cashew - 4
Fennel Seeds - 2 tsp
Khus- Khus - 1 1/4 tbsp
Water - 1/4 cup


Garnishing:
Onion - 1 cup thinly sliced
Cashew - 1/2 cup
Kismis - 1/2 cup
Coriander Leaves - 1/2cup tightly packed
Pudina Leaves - 1/2 cup tightly packed
Garam Masala - 1 tsp

Ghee -  1 tbsp to coat the biryani vessel
Oil - for deep frying onions
Rose water - 20 ml





METHOD



Step 1: Marination

Cut the fish into medium size slices. Wash and drain out all water.
Marinate the fish for 1/2 hour. * See notes 2


Step 2: Preparation of Ghee Rice:
Wash and strain the rice.
Measure 8 1/4 cup water in a pan and boil it along with the spices - Cloves, Cinnamon, Cardamom, Mace, Cumin Seeds, Star Anise and Nutmeg. Add  salt.
In the meantime, in a  non stick pan heat the ghee.
Fry the cashews on low flame till they turn golden brown. Switch off the flame. Add in the kismis. Stir and fry till they bloat up. Transfer them to a plate lined with kitchen roll.
Switch on the flame. In the same ghee fry the rice for 5 minutes. Keep stirring.
Strain and pour in the boiling water into the rice. Stir once slowly. * See notes 3
Check salt and close tightly. Lower flame to medium low. The rice will be done in 10-15 minutes. You will see craters formed on top. 
Switch off the flame. Fluff up the rice after 2-3 minutes.

Step 3: Frying the fish
Heat oil in a flat large pan. 
Fry the fish on medium high flame till it is slightly golden browned. It should get fried fully.
Fry on both sides. Transfer it to a plate lined with kitchen roll.* See notes 4

Step 4: Preparing the masala:
Transfer the khus-khus into a small sieve. Hold it under running water to wash it. Soak it.* See notes 5
Chop the onions into thin slices. Ginger and garlic  into small pieces
Heat oil along with the fish fried oil in a medium size pressure cooker. Tip in the onions. Fry them till they turn translucent. 
Make a fine paste of mix 1 ingredients.
Add it to the onions in the cooker. Saute till the raw smell is gone.
Make small pieces of 2 slices of the fried fish. Add it to the onion mixture.
Meanwhile grind the mix 2 - cashew, fennel seeds and khus -khus into a fine paste by adding very little water. After it is ground to a fine paste add the remaining water pulse again. Add it to the masala in the cooker. 
Add the bay leaves.
Pour in the yogurt. Check salt. Let cook on slow flame for 5 minutes.
When the masala is thick, add the fried fish slowly coating each fish with the masala.
Cook on low flame for 5 minutes. Switch off.

Step 5:Preparing the garnish and Layering
Heat oil in a small kadai /wok.
When the oil is hot fry the onions.* See notes 6
Transfer it to a colander. 
Chop the mint leaves and coriander leaves fine.
Use the same pan used to make rice. Grease the base with little ghee.
Switch on the flame to low.
Put a layer of the fish masala at the bottom.
Now a layer of ghee rice. 
Sprinkle garam masala, cashew, raisins, coriander leaves, mint leaves and fried onions.
Continue to layer in the same way sprinkling rose water in each layer over the ghee rice.
Once done close the pan with tight fitting lid and place a heavy object or an inverted mortar on it.
Let it cook for 15 minutes on very low flame. Remove lid and check if you can see steam coming up from the top layer. Switch off the flame.
Start serving from one side of the pan.
Serve it with mint chutney, raitha, pickle and pappad.



Tips:
1. I used Nirapara Biryani Masala. You can use any brand available in Indian Stores.
2. If you are marinating the fish longer keep it in the refrigerator.
3. I like to cook the water for the ghee rice with the spices and then remove them before adding to the rice. I prefer not to bite into these spices while having the biryani. You can avoid the straining if you prefer to see the spices in the biryani.
4. Make sure you do not over fry the fish as it will not absorb the masala later.
5. You have to wash the khus- khus thoroughly as there will be impurities in it.
6. For frying onions make sure you slice it very thin. I slice it in my Philips Food Processor (HL 1659) which makes it so easy to slice it real thin and evenly, all in seconds. Stir once you see the tips of the onions start to turn golden. You have to be on the watch as it will get burnt easily. Once it turns golden remove and transfer to a colander.
7. This is a little spicy biryani. Please adjust the spice level as per tolerance level.

24 February 2013

Muthari Kurukku / Ragi (Finger Millet) Porridge

Ragi or Finger Millet is well known to people in India. It is very much part of their diet at least during childhood. The specialty of these red pearls is that it is full of nutrients.Especially iron and calcium which is why it is given to babies and toddlers. Both my kids had them daily from the time they were 6 months old. It is gluten free and easily digestible for kids. It makes their bones strong and help them grow. I remember my granny making this porridge for me even when I was 13. She used to grind it to a fine paste on a grinding stone and make me have them every day. 

Ragi is good for people of all age groups. It is considered good for people on a diet too because it is rich in fiber and reduces cholesterol. It is considered to be one of the least allergenic and not an acid forming food.




INGREDIENTS

Finger Millet / Ragi / Muthari - 3 tbsp
Husked Wheat - 1 1/2 tbsp
Water - 1 cup
Milk - 3/4 cup
Sugar - 3 tsp





METHOD
Wash the finger millet and husked wheat in cold water (3-4 times).
Soak for 10 - 15 minutes.
In a dry mixer, pulse the finger millet broken wheat mixture thrice.
Add 1/4 cup water and grind to a fine paste.
Add in the rest of the water into the mixer and stir.
Pass this mixture through a sieve into a milk pan.
Switch on the flame to medium. Keep stirring else it will become thick before it cooks.
When it almost comes to a boil add the milk and stir.
Cook well till bubbles start forming on top and the porridge thickens.
Let cool and serve.






Tip:
If you are planning to feed the baby in a bottle with spoon attached, add more milk so that it is easy for the baby to drink.
For older kids who are 1 year and above, add 2 almonds to the mixture while grinding after removing its skin.

14 February 2013

Low Calorie Muffins

Happy Valentine's Day!!!
As the valentine's day approaches , all around you see food turn to heart shapes, red, sweet and sassy. It looks lovely. This year lets skip the high calorie food and go for something healthy. What better way to say 'I love you' than with some healthy food at home. :)

I have another reason to celebrate. My blog reached a new milestone 500 likes on Facebook. Yayyy!!! Thanks to all my dear readers...



INGREDIENTS
Recipe Adapted from here

All Purpose Flour - 1 cup minus 2 tbsp
Baking Powder - 1 tsp
Baking Soda - 3/4 tsp
Salt - 1/4 tsp
Sugar - 100 g
Cocoa Powder - 50 g
Hot Water - 125 ml
Finely Grated Carrots - 1/2 cup
Coconut Oil - 2 tbsp
Egg - 1
Low Fat Yogurt - 1/2 cup




METHOD
Preheat oven to 180 degrees C (350 degree F).
Put the finely grated carrots in a mesh strainer or lemon squeezer and squeeze out the liquid.
Place it in a medium size bowl.
To the bowl add the oil, egg, yogurt and mix.
Pass the flour, baking powder, baking soda, salt and cocoa through a sieve and add to the mixture.
Add in the sugar. Mix till just combined.
Pour in the hot water and mix. Do not over mix.
Scoop the batter into muffin cups and bake for 20 - 25 minutes or until an skewer inserted into the muffins comes out clean. Cool on a wire rack.
You can top it with some chocolate cream cheese icing. (optional)

07 February 2013

Koonthal Masala / Squid Masala

The year 2013 has already turned out to to be lucky for us, as Asokam, our beach resort has been selected Traveller's Choice by Trip Advisor for the second consecutive year.Yay!! Thanks to all our dear guests.

We had a small function with our resort guests. I had to make a special preparation and yes that's the recipe for today - Squid Masala.



INGREDIENTS
Koonthal / Squid - 2 kg  100 g cleaned and cut

Savala/ Onions - 7 , chopped into small pieces
Inchi/Ginger - 40g chopped fine
Pacha Mulaku/Green Chilly - 5 slit into 2
Velichenna/Coconut Oil - 1/4 cup
Kurumulaku Podi/ Pepper Powder - 2 tsp
Kariveppila/Curry Leaves - 4 sprigs
Kaduku/Mustard - 2 tsp
Piriyan Mulaku Podi/ Kashmiri Chilli powder - 1 1/2 tbsp
Manjal Podi /Turmeric Powder - 1 tsp
Water - 2 cups
Salt - as required



METHOD
Chop the squid into very small pieces.
Heat oil in a wok or kadai. Add the mustard seeds and let it splutter.
Remove the curry leaves from 2 sprigs and add to the oil.
Now squeeze out the water from the squid and put it into the kadai.
Saute for 5 minutes. Tip in the pepper powder.
Add the ginger and chilly.
When the mixture starts to boil add the onions and salt.
Close with a fitting lid and let cook on high flame for 5 minutes.
Now add the chilly powder and turmeric. Let cook on high to medium flame until the water in it has almost dried up. Add the remaining curry leaves.
Add 2 cups water. Check salt and let cook till squid is soft and the curry thick.



Tips:
It is very important that you cut the squid into very small pieces for this preparation.
This is a medium spicy masala. You can adjust the spice level as per tolerance. Increase the pepper and chilly powder.
There is no need to add water in the beginning as there is enough water in the squid. But if you are cooking small quantities then you will have to add water soon.

31 January 2013

Mixed Vegetable Kurma

Kurma or korma is a popular Indian gravy dish. A mixed vegetable kurma is a gravy cooked in coconut milk with mild spices. The taste of this kurma varies from region to region.

I would like to share a typical Kerala style korma with my readers.This is one curry I make often as kids too love it. And I am happy they are getting their dose of vitamins and carbohydrates.





INGREDIENTS

1. Cauliflower - 3 cups cut into florets (approx 1/2 a medium cauliflower)
    Oil - 2 tbsp

2. Carrot - 2 cups pealed and cut into 1 inch pieces
    Potato - 2 cups pealed and cut into 1 inch pieces
    Water - 2 cups 
    Kashmiri Chilli Powder - 1 1/4 tsp
    Coriander Powder - 1 1/4 tsp
    Turmeric Powder - 1/4 tsp
    Salt - as required
    Frozen Peas - 1 cup


3. Onion - 1 cup finely chopped tightly packed
   Ginger Paste - 1 tsp
   Garlic Paste - 1 tbsp
   Green Chilly - 2 slit into 2
   Tomato - 1 cup finely chopped tightly packed
   Garam Masala - 1/4 tsp
   Pepper - 1/4 tsp
   Oil - 2 tbsp

4. Coconut Milk - 3 cups
    Cornflour- 1 1/2 tbsp
    Water - 1/4 cup

5. Curry Leaves - 2 sprigs, stripped 15 leaves



METHOD


Separate and remove cauliflower florets from stem. Dip them in lukewarm water with salt and turmeric. Let sit for 5 - 10 minutes. Remove,wash and use.

Cook the carrots and potatoes adding 2 cups water,turmeric, coriander, chilly powder and salt.
When the vegetables are almost cooked add the frozen peas. Cook for 1 minute.Keep aside.

In a pan, heat 2 tbsp oil and saute the cauliflower for approximately 1 1/2 minutes. Keep stirring.
Remove and transfer it to a plate.
In the same pan add 2 tbsp oil. Saute the onion, chilly, ginger garlic paste.
Add in the tomato and saute it.
Tip in the garam masala and pepper powder.
Stir well and add in the cooked vegetables (including the cauliflower). Add the coconut milk.
Season to taste with salt. Turn the heat to very low.
In 1/4 cup cold water, blend the cornflour into a smooth paste and add to the vegetable mixture.
Simmer and cook until the gravy is thick and vegetables tender. Switch off and garnish with curry leaves.




Tips:
To clean cauliflower from insects you need to completely submerge the florets in salted water with turmeric (approx 1/2 tsp).
If you are using fresh peas cook them separately with salt.

20 January 2013

Thalassery Mutton Biryani

If you are from Kerala or have visited Kerala, you will know it is famous for the most variety of biryanis. Biryanis are made with chicken, mutton, beef, prawns, vegetables, tapioca and even mussels. I really missed going to the Mappila Food Fest at Kozhikode (Calicut). I heard that there were about 100 delicacies from the Malabar region. Some of items being rare varieties of food that are not known to the present generation and slowly disappearing.

Thalassery (my home town) a city in the Malabar Coast of Kerala is famous for biryani. The city of 3 C's (Cakes, Cricket and Circus).The best part about this biryani is you won't see a lot of masala in it but it tastes too good.




INGREDIENTS
Serves approx 14 adults

For the ghee rice:
Short grain rice / Jeera Rice / Neychottari - 8 cups
Ghee - 4 tbsp
Water - 16 1/4 cup
Cloves/ Grambu - 5
Cinnamon/ Patta - 2" three pieces
Cardamom/ Elakka - 3
Mace/ Jatipathri - 4
Fennel Seeds/ Perumjeerakam  - 2 tbsp
Star Anise/ Thakkolam- 2
Nutmeg /Jathikka - 1/4 piece


For marination:
Mutton - 2 kg
Ginger paste - 2 tbsp
Garlic Paste - 2 tbsp
Green Chilly - 10 * see notes 1
Lime - juice of 1 medium size lime
Salt - as required

For masala:
Onion - 1 kg
White Poppy Seeds / Khus -Khus - 2 tbsp
Cashew - 200 g
Curd - 1/2 cup
Ghee - 2 tbsp
Oil - 2 tbsp

Garnishing:
Onion - 2 cups thinly sliced
Cashew - 100g
Kismis - 150g
Coriander Leaves - 1 1/2cup loosely packed
Pudina Leaves - 1 cup loosely packed
Garam Masala - 1 tsp
Oil - for deep frying onions
Rose water - 4 tbsp



METHOD

Marination:
Chop mutton into medium size pieces.
Chop the chillies roughly and pound it or grind it to a paste.
Marinate the mutton with chilly paste, ginger garlic paste, salt and lime. Mix well using your hands. Marinate for 1/2 hour.


Preparation of Ghee Rice:
Wash and strain the rice.
Measure 16 1/4 cup water in a pan and boil it along with the spices - Cloves, Cinnamon, Cardamom, Mace, Cumin Seeds, Star Anise and Nutmeg. Add  salt.
In the meantime, in a  non stick pan heat the ghee.
Fry the cashews on low flame till they turn golden brown. Switch off the flame. Add in the kismis. Stir and fry till they bloat up. Transfer them to a plate lined with kitchen roll.
Switch on the flame. In the same ghee fry the rice for 5 minutes. Keep stirring.
Strain and pour in the boiling water into the rice. Stir once slowly. Check salt and close tightly. Lower flame to medium low. The rice will be done in 10-15 minutes. You will see craters formed on top. 
Switch off the flame. Fluff up the rice after 2-3 minutes.


Preparing the masala:
Transfer the khus-khus into a small sieve. Hold it under running water to wash it. Soak it.
Chop the onions into thin slices.
Heat oil and ghee in a medium size pressure cooker. Tip in the onions. Fry them till they turn translucent. 
Add in the marinated mutton. Check salt. Close the cooker.
Reduce the flame to medium low. Cook until you hear 3 whistles of the cooker. *See notes 2
Meanwhile grind the cashew and couscous into a fine paste.
Once the mutton is well cooked open the cooker and add the cashew paste along with curd. Check salt.
Mix well and let it boil for 2 minutes on high flame. Stir in between.
When the mutton mixture has become thick switch off the flame.

Layering:
Chop the onions into very thin slices.
Heat oil in a small kadai /wok.
When the oil is hot fry the onions 1 cup at a time.* see notes 3
Transfer it to a colander. 
Chop the mint leaves and coriander leaves fine.
Use the same pan used to make rice. Grease the base with little ghee.
Switch on the flame to low.
Put a layer of the mutton masala at the bottom.
Now a layer of ghee rice. 
Sprinkle garam masala, cashew, raisns, coriander leaves, mint leaves and fried onions.
Continue to layer in the same way.
Sprinkle with rose water.
Once done close the pan with tight fitting lid and place a heavy object or an inverted mortar on it.* see notes 4
Let it cook for 15 minutes. Remove lid and check if you can see steam coming up from the biryani. Switch off the flame.
Fluff up the rice a bit and start serving from one side of the pan.
Serve it with mint chutney, raitha, pickle and pappad.




Cooking tips:
1.This is a medium spicy biryani. If the above said number of chillies are not added the biryani becomes too sweet due to the cashews and onions. You can increase the number depending on tolerance level.



2. There is no need to add any water while cooking mutton as the water comes out of the mutton and the onions. But do not be tempted to cook on high flame else it may get burnt.

3. For frying onions make sure you slice it very thin. I slice it in my Philips Food Processor (HL 1659) which makes it so easy to slice it real thin and evenly, all in seconds. Add 1 cup at a time. Stir once you see the tips of the onions start to turn golden. You have to be on the watch as it will get burnt easily. Once it turns golden remove and transfer to a colander.

4.Keeping a mortar is an easier way of  making dum biryani. You can also make a dough out of 
all purpose flour and seal the lid of the pan.