Thursday, November 22, 2012

Saffron Ghee Rice




Ingredients: 

1. Basmati Rice - 4 cups
2. Saffron - 1/4 tsp
3. Cloves - 10
4. Green Cardmom - 5-6
5. Bay leaves - 2-3
6. Black peppercorns - 1 tbsp
7. Ghee - 4 tbsp plus 1 tbsp
8. Cashews - 10 - 15
9. Raisins - 1/4 cup
10. Milk - 1/4 cup


Preparation:

1. Wash and soak the rice in water for 1 hr. Drain and keep aside. 
2. Soak the saffron in warm milk and keep aside. 
3. Roast the cashews and raisins in 1 tbsp ghee and keep aside. 
4. Heat the remaining ghee in a pan. Add the spices 3-6 to the ghee and saute for 30 seconds. 
5. Add rice and mix in the ghee and spices.
6. Add 3 cups of water. Cover and cook until the rice is 75% cooked. 
7. Remove from heat. 
8. Preheat the oven to 355 degree F.  
9. Transfer the rice to a baking dish. 
10. Sprinkle the saffron - milk mix on the rice. 
11. Add the cashew - raisin mix onto the rice. 
12. Cover and bake for 20 minutes. 
13. Take out from the oven. 

Serve with Lamb Curry and Raita. 

Tip: You could add a 1/4 tsp of turmeric to the water while cooking rice for a nice yellow color. 

Enjoy! :D 






Dry Shrimp Flavored Tomato Curry


Just a little shrimpyyy, tomatoeyyy flavor .... ;)




Ingredients: 

1. Tomatoes - 2 big chopped lengthwise
2. Onion - 1 chopped lengthwise
3. Garlic - 3-4 cloves finely chopped
4. Green chillies - 3-4 chopped lengthwise
5. Dry Shrimp - 1/2 cup (I normally powder them in a spice/coffee grinder)
6. Turmeric powder - 1/2 tsp
7. Red chilli powder - 1 tsp
8. Coriander powder - 2 tsp
9. Coconut milk - 1/2 cup
10. Mustard seeds - 1 tsp
11. Curry leaves - 1 sprig
12. Kodam puli - 2-3 
13. Oil - 1 tbsp
14. Salt - To taste



Preparation: 

1. Soak the kodam puli in warm water. 
2.Heat oil in a pan. Splutter mustard seeds in it. Add garlic and saute 30 seconds. 
3. Add onion, green chillies and a pinch of salt and saute for about a minute until the onions sweat. 
4. Add red chilli powder, turmeric and coriander powder. Mix and saute until the spices are lightly roasted. Add the chopped tomatoes, ground dry shrimp and kodam puli. Saute for about a minute.
5. Add half a cup of water and let cook for about 5-10 minutes. 
6. Lower the flame and after a minute add coconut milk and mix well. 
7. Garnish with curry leaves and remove from heat. 

Serve with warm rice. 

Enjoy! :D

Banana and Vanilla Yogurt Bread

Sweet and sour banana bread.. Just made this banana bread last night on a whim... It came out quite good! Try and see for yourself.. Its super easy to make! 



Ingredients: 

1. Bananas - 4 very ripe, almost black, mashed to a paste
2. Vanilla yogurt - Non fat, 1 cup
3. Oil - 1/4 cup 
4. Egg - 1 
5. All purpose flour - 3 cups 
6. Sugar - 1/2 cup
7. Salt - 1/4 tsp
8. Baking powder - 2 tsp
9. Chopped Almonds - For garnish

Preparation: 

1. Pre-heat the oven to 350 F. 
2. Grease the pan for baking with butter or cooking spray. 
2. Mash the bananas well to a smooth paste in a large bowl. 
3. Add the yogurt, oil, egg one by one and blend well on medium speed using an electric mixer. 
4. Mix the flour, sugar, salt and baking powder in another bowl. 
5. Add this to the banana mix slowly and keep mixing (on medium speed) until all the ingredients are mixed well. 
6. Add the mixture to the greased pan, add the chopped almonds on top and bake for about 50 minutes or until a tooth pick inserted comes out clean. 

And with some left over batter... 



Enjoy! :D





Lemon Curry with Coconut Milk


Another of my mommy's wonderful recipes! I hope you'll all love the sour and tangy taste! We would be using the lemons with the skin on. So you would want to pick up lemons that are not bitter. I've always felt that the lemons you get in Whole foods are way less bitter than the ones you get elsewhere. So here you go.. 






Ingredients: 

1. Lemon - 3 finely chopped with skin on
2. Red onion - 1 finely chopped
3. Garlic - 3-4 cloves chopped
4. Green chillies - 3-4 finely chopped
5. Curry leaves - 1 spring
6. Vegetable oil - 2 tbsp
7. Red chilli powder - 1 tsp
8. Turmeric powder - 1/2 tsp 
9. Coriander powder - 2 tsp
10. Coconut milk - 1/2 cup
11. Black mustard seeds - 1 tsp
12. Salt - As desired


Preparation: 

1.Mix the chopped lemon, some chopped curry leaves, green chillies and salt and keep aside for 1/2 hr. 
2. Heat oil in a pan. Add the chopped garlic and saute for about a minute. 
3. Add the red onions and saute for 2 minutes. 
4. Add the ingredients 7-9. Saute until the spices are slightly roasted, for about a minute.
5. Add the lemon mix, and 1/2 cup of water. Cover and cook for 15-20 minutes, until the lemon is cooked and the curry is a bit mushy. 
6. Bring the heat down to low and after a few minutes add the coconut milk. Mix well for about a minute and remove from the heat. 
7. Splutter mustard seeds and curry leaves and add to the curry. 

Serve with warm rice. 

Enjoy! :D

Wednesday, November 14, 2012

Pepper Chicken Roast





My first chicken curry.. This was quite a hit when I was in college - earned me some wonderful friends.. :D It's quite simple and absolutely yummy.. I found it in a Vanitha magazine from 6 years back.. This could be a bit spicy - please adjust the red chilly powder measurements accordingly. 


Ingredients: 

1. Chicken - 2lbs cut into small pieces
2. Red Onion finely chopped - 2 
3. Ginger-Garlic paste - 2 tbsp
4. Tomatoes chopped - 2
5. Green Chillies - 3-4
6. Garam masala - 1 tsp
7. Red chilli powder - 2 tsp
8. Coriander powder - 2 tsp
9. Turmeric powder - 1/2 tsp
10. Black pepper - 1 tsp
11. Butter - 1 tbsp
12. Vegetable oil - 1 tbsp
13. Curry leaves - 1 sprig
14. Coriander leaves chopped - 1/4 cup
15. Salt - To taste
16. Crushed black peppercorns - 2 tsp





Preparation: 

1. Heat a pan/wok. Add oil and saute onions in it for 2-3 minutes. Add a pinch of salt. 
2. Add the tomatoes and saute for another 1 minute. 
3. Add the chicken pieces, salt, green chillies and ginger-garlic paste.  Mix well, cover and cook until the chicken pieces are almost done. 
4. Add ingredients 6-10 and mix well. Cover and cook for another 10 minutes stirring occasionaly. 
5. Add butter, crushed black peppercorns, coriander leaves and mix well. Let it cook for another 2 minutes. 
6. Garnish with curry leaves and remove from heat. 


Serve with rice or rotis. 

Enjoy! :D

Thrissur Style Fish Curry in Coconut Milk





My mommy taught me how to cook our Thrissur style fish curry with coconut milk when she came over here for vacation this summer. It is my favorite fish curry ever...!! This fish curry is traditionally made in Manchatti or clay pots. I had to wait almost 5 years to get a Manchatti and some kodam puli and so my favorite fish curry.. :( This same recipe can be made with shrimp or fish. Fish tastes much better. Fish pieces with bone in, even better.. ! So here's her recipe.. Drool Drool...!! 




Ingredients: 

1. Fish/Shrimp  - 1 lbs
2. Ginger - Chopped lengthwise 1 tbsp
3. Shallots - Chopped lengthwise 1/2 cup
4. Green chillies - Chopped lengthwise 3-4
5. Red chilli powder - 2 tsp
6. Turmeric powder - 1/2 tsp
7. Coriander powder - 2 tsp
8. Fenugreek powder - 1/4 tsp
9. Coconut oil - 2 tbsp
10. Coconut milk - 1 cup
11. Shallots (For garnish) - Finely chopped 5-6
12. Curry leaves - 1 sprig
13. Salt - To taste
14. Kodam puli - 2-3 pieces

Preparation: 

1. Soak the cambodge in a little warm water
2. Heat the coconut oil in the clay pot. Once hot, add the ginger, green chillies and shallots. 
3. Add a pinch of salt. Saute for 1-2 minutes. 
4. Add red chilli powder, turmeric powder and coriander powder. Saute for another 2 minutes. 
4. Add 1 cup of water and cambodge and bring to a boil. 
5. Add the fish/shrimp to the boiling water. Close the pot and cook for 15-20 mins on medium heat until the fish/shrimp is cooked. 
6. Bring the heat down to a low and add the coconut milk. 
7. Add the fenugreek powder, mix and remove from the heat. 
8. Fry the shallots in a little oil. Once they are browned, add to the fish curry. Garnish with curry leaves. 
9. Serve with warm rice. 

Tip: You might want to remove the cambodge from the curry, after an hour or two if it has reached the desired sourness . Fish curry becomes tastier the more it stays in the clay pot. Its best cooked the day before. 

Enjoy! :D

Monday, November 12, 2012

Shrimp Theeyal



Theeyal - One of Kerala's most loved curries. The fried coconut paste imparts theeyal its distinctive taste. We usually make a variety of theeyal's back home with eggplants, whole shallots, dry shrimp etc. The preparation is pretty much the same for all. I have added a tomato in this recipe. just because I love the way its flavor mixes with the shrimp flavor. But usually theeyal's are made without tomatoes. 




Ingredients: 
1. Shrimp - 1 lb
2. Tomatoes - 1 big cut lengthwise
3. Onion - One big chopped lengthwise
4. Green chilies - 3-4 chopped lengthwise
6. Fresh grated coconut - 1 cup
7. Dry red chilies whole - 2-3
8. Coriander powder - 1 tbsp
9. Ground Turmeric - 1/2 tsp
10. Ground Red chily powder - 1/2 tsp
11. Tamarind  - 1 tbsp
12. Mustard seeds - 1 tsp
13. Curry leaves - 1 sprig
14. Coconut oil - 1 tbsp
15. Salt - To taste

Preparation: 

1. Soak the tamarind in  half a cup of warm water for about 5 mins. Extract the tamarind pulp in water and keep aside. Remove seeds if any and keep aside. 
2. Fry coconut without adding oil in low to medium flame until brown. Add whole red chilies and ground coriander and fry for about a minute. Remove from heat and let cool. 
3. Once cooled add half cup of water and blend it into a very smooth paste and keep aside. 
4. Cook the shrimp, tomatoes, onion, green chilies, turmeric, red chilly powder with a cup of water for about 15 mins or until the shrimp is almost cooked. 
6. Add tamarind pulp and let boil. 
7. Finally add the fried coconut paste. Mix well. Bring to a boil. Remove from heat. 
8. Splutter mustard seeds and curry leaves in coconut oil and pour over the theeyal. 

Serve with warm rice. 

Enjoy! :D

Monday, November 5, 2012

Spinach and Egg Mezhkkupuratti



This simple and healthy recipe comes from my mommy. It has subtle flavors but works wonderfully well as a side dish with rice or rotis. 




Ingredients: 

1. Spinach - 4-5 cups finely chopped
2. Eggs - 3 large
3. Garlic - 4-5 cloves finely chopped
4. Red onion - 1 medium sized finely chopped
5. Green chillies - 3-4 finely chopped
6. Black mustard seeds - 1 tsp
7. Vegetable oil - 2 tbsp
8. Ground turmeric - 1/2 tsp
9. Ground black pepper - 1 tsp
10. Curry leaves - 1 sprig
11. Dry red chillies - 3-4 Preparation: 

1. Heat oil in a pan or wok and splutter mustard seeds and red chillies. 
2. Add chopped garlic, onion and green chillies. Saute for a minute. 
3. Add turmeric and black pepper powder. Saute for about a minute. 
4. Add spinach and salt. Cover and cook for about 15 minutes or until spinach is cooked. 
5. Make a small depression in the middle of the pan and crack the eggs into it. 
6. Scramble slowly from the middle outwards until the eggs blend in with the spinach and is cooked completely. This would take about 5 minutes. 
7. Add the curry leaves. Remove from the heat. 

Tip: I occasionally add 1/4 cup of grated coconut towards the end to make a spinach egg thoran. 

Enjoy! :D


Sunday, November 4, 2012

Mushroom Thoran




Ingredients: 

1. Mushroom chopped and washed throughly under cold running water - 3-4 cups ( I have made this thoran with different kinds of mushrooms but it works the best with Cremini mushrooms)
2. Red onion chopped - 1 medium sized
3. Garlic finely chopped - 4-5 cloves 
4. Green chillies slit lengthwise - 4-5
5. Ground black pepper - 1 tsp
6. Salt - To taste
7. Mustard seeds - 1/2 tsp
8. Curry leaves - 1 sprig
9. Grated fresh coconut - 1/2 cup
10. Ground coriander - 1 tsp
11. Ground cumin - 1/2 tsp

Preparation: 

1. Mix ground coriander, cumin and the grated coconut and keep aside.
2. Splutter mustard seeds in a pan. 
3. Add the chopped garlic, onions and curry leaves and saute for a min. 
4. Add the chopped mushrooms. Mix well.
5. Once the mushrooms start sweating, add salt and black pepper. 
6. After almost all the water dries out, add the coconut mix, green chillies and curry leaves and mix well. 
7. Remove from heat after 2 minutes.

Serve with hot rotis or as a side dish with rice. 

Enjoy! :D

Beef Dry Roast





Beef roast, Moru curry, pickle and rice... A feast for the soul.. :D




Ingredients: 

1. Beef - 2lbs chopped to cube sized pieces
2. Red Onion - 1 big sliced thinly lengthwise
3. Shallots - 5-6
4. Curry leaves - A sprig
5. Ginger finely chopped - 2 tbsp
6. Garlic finely chopped - 5-6 cloves
7. Green chillies - 6-7
8. Ground black pepper - 2 tbsp
9. Ground turmeric - 1/2 tsp
10. Garam masala - 1/2 tsp
11. Ground coriander - 1/2 tsp
12. Ground fennel seeds - 1 tbsp
13. Water - 1/2 cup
14. Fresh coconut pieces - 1/2 cup
15. Coconut oil - 2-3 tbsps
16. Salt - To taste

For the marinade: 

1. Minced red onion - 1/2 cup
2. Lemon juice - 2 tbsp
3. Ground red chilli  - 1 tsp
4. Ground turmeric - 1/2 tsp
5. Ground coriander - 1 tsp
6. Garam Masala - 1/2 tsp
7. Ground black pepper - 1/2 tsp
8. Curry leaves minced - 3 tbsp

Preparation: 

1. Cut and wash the beef pieces well. 
2. Add all ingredients for the marinade onto the beef pieces and mix well. Refrigerate for 1-2 hrs. 
3. Add the 1/2 cup of water to the beef mix. Cover and cook for about 40 mins or until well cooked. Drain the gravy onto a bowl and keep the gravy aside. 
4. Saute the ginger, garlic and green chillies in 1 tbsp of coconut oil a separate pan or wok until slightly browned. Add the sliced red onions. Saute for some more time until lightly browned. 
5. Add ingredients 8-11, 1/2 tbsp ground fennel, 1/2 tbsp black pepper and saute for about a minute. Add the cooked beef pieces. Saute on low to medium flame. 
6. As the beef dries out keep on adding little bit of the gravy, black pepper and fennel powder and keep on mixing for about 30 mins until its dry and a little flaky. 
7. Add the coconut pieces, a few green chillies slit lengthwise, curry leaves, coconut oil and mix for a few mins. 
8. Remove from the heat. 

Enjoy! :D



Banana Cashew Raisin Bread






This recipe makes a very moist and tasty banana bread. All my family and friends love it.. :) Its quite simple and easy to make, just one of those recipes you can never go wrong, as there are no set mixing rules. I came across this recipe a few years back on a website, jotted it down and has been making it quite frequently ever since. I have tried several versions of it and the recipe posted here is the one closest to the original. So, here you go... 

Ingredients: 

1. Sugar - 2 cup
2. Salt - 1/2 tsp
3. All purpose flour - 2 1/4 cups
4. Vegetable oil - 3/4 cup
5. Eggs - 3 large
6. Vanilla extract- 1 tsp
7. Baking powder - 1 1/2tsp
8. Buttermilk - 1/4 cup
9. Nuts - 1 cup Feel free to use nuts of your choice. I normally use cashews, pecans or walnuts.
10. Raisins - 1 cup
11. Bananas - 4-5 bananas (use completely ripe almost black bananas)


Preparation: 


1. Pre-heat the oven to 350 F. 
2. Grease the pan for baking with butter or cooking spray. 
3. In a large bowl mash the bananas with a masher or hands. 
4. Dissolve the baking powder in buttermilk. It will foam in a few minutes. 
5. Mix all ingredients with the bananas one by one. 
6. Bake at 350 F  for about 50-60 mins or until a toothpick comes out clean. 
7. Let cool for about 15 - 20 mins. 

Enjoy ! :D
 
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