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Sunday, September 30, 2012

Banana Fry/Pazham Pori

           Banana(ripe Plantain)Fry is a famous snack of Kerala.It is called pazham pori. Actually you can find Plantain trees in almost every house in Kerala.Different recipes are made with both raw and ripe plantains.
        In this recipe the banana slices are dipped in a batter and deep fried.

Ingredients

1.Ripe plantain
(also called Nendrapazham)            1
2.Oil (coconut)                         for deep frying

For the batter

3.All purpose flour(maida)       3 tblsp
4.Rice flour                           1 tblsp
5.Sugar                                1 and 1/2 tblsp
6.Salt                                very little
7.Water                             1/2 to 3/4 cup(add accordingly)
 
 Method

-Cut the plantains into half,now slit each half into 4-5 slices.
-Mix ingredients (3 to 7) in a bowl to make a smooth batter(medium thick consistency)
-Heat oil in a wok/pan.
-Take each slice dip in the batter and deep fry.
-Fry on medium-high flame till golden brown
-Drain on paper towels.



*Try not using over ripe plantains,this might absorb oil more.
*Also don't fry on low flame ,this will also lead to oil absorption
*You can also see my recipe -Golden Banana Fry


                          




                             

Saturday, September 29, 2012

Egg Masala/Egg Roast

      Thought for a change from chicken, mutton and fish side dishes for chapathi,but wanted something easy and tasty...so the thought of this egg masala came into my mind.The recipe...

Ingredients
Eggs(hard boiled)          6
Cinnamon                     2-3 small pieces
Cardamom                    1
Cloves                           3-4
Onion (thinly sliced)       4(medium size)
Tomato(''         ''   )        1 big
Garlic chopped                2 tsp
Ginger chopped               2 tsp
Green chilly                    2-3 slit
Red chilly powder          1/2 tsp
Cumin seed powder       1/4 tsp(roasted and then powdered)
Pepper powder             1/4 tsp(optional)
Oil                              1 tblsp
Curry leaves                  few
Salt                            according to taste
Water                        1/4 cup
Preparation method
-Remove the egg shells and make slits on the eggs.
-Add oil in a heated wok/pan.
-Add the spices,then onion.
-Now add the ginger,garlic and the green chillies.
-Saute till the onions are done.
-Now add the curry leaves ,salt,chilly powder and cumin seed powder.
-Saute for a minute and add the tomatoes.
-When the tomatoes are soft add water.
-When water boils add the eggs and mix with the masala properly.
-Cover and keep for 5 minutes on low flame.
-Egg masala is ready to serve with chappatis.


*While boiling eggs on one side you can prepare the masala on the other side.
*You can substitute chilly powder with pepper powder or can add both as your spice level.








Thursday, September 27, 2012

Fish Molee/Fish Stew

Fish Molee is a tasty, South Indian fish curry.Here the fish is prepared in coconut milk.And for me,this is one curry I can make my kids eat fish...ha !! Here the fish is slightly fried first and then added into the gravy and with the addition of the coconut milk elevates the taste of the curry.
Ingredients
King Fish               8-10 pieces
Chilly powder          1/4 tsp
Turmeric powder      1/4 tsp
Ginger paste           1/4 tsp
Garlic paste            1/4 tsp
Salt                       to taste
Curry leaves            few
Oil                        for shallow frying
Marinate the fish pieces adding chilly powder,turmeric powder,ginger-garlic paste and salt.Keep this aside for 15 minutes.After 15 minutes shallow fry these fishes.Add a few curry leaves while frying.Take out the fishes when they turn golden brown and keep them aside.
Now for the gravy:
Cinnamon stick          2 small pieces
Cardamom                1
Cloves                     3
Onion                      3 (medium,finely chopped)
Garlic chopped          2 tsp
Ginger chopped         2 tsp
Green chilly              4(slit)
Tomato                   1 big(round slices)
Lime juice                2 tsp
Turmeric powder      3/4 tsp
Pepper powder        1/4 tsp
Thin Coconut Milk     2 cups
Thick   ''          ''        1 and 1/4 cups
Curry leaves     2 sprigs
Salt                 to taste
Oil       2 tbsp
Method
-Heat oil in a wok,add cinnamon,cardamom and cloves.
-Add the chopped onions,ginger, garlic and green chilly;saute till onion becomes soft.
-Add the tomatoes,curry leaves,turmeric powder and pepper powder.Saute well.
-Now add the thin(2nd extract) coconut milk and salt.Let it boil.
-When its  boiling add the fried fishes.
-After 1 minute add the thick coconut milk and when it starts to boil, off the flame.
-Add the lime juice and mix well.
-Serve with Rotis,Appam or Bread.
*You can use Pomfret also instead of King fish and use fresh ones.
*Use fresh coconut to extract coconut milk

Monday, September 24, 2012

Coconut Moru Curry/Simple Buttermilk Curry



 This is one of Kerala's Traditional recipe.It is simple and easy to prepare.Also it is a good side dish for plain rice.
Ingredients
Yoghurt/curd         1 and 1/4 cup
Coconut               3/4 cup
Green chilli           2
Water                  little
Turmeric powder    1/2 tsp
Salt                     to taste
For seasoning
Oil                       1 tblsp
Mustard seeds       1 tsp
Curry leaves          2 sprig
Dry red chilly         2

Preparing method
-Blend coconut,green chilli and turmeric powder along with water into 
a smooth paste.
-Add yoghurt/curd,salt and blend again just for 2 seconds.
-Heat a cooking vessel,add oil,splutter mustard seeds then add the red chilli and curry leaves.
-Immediately add the blended yoghurt-mix ,stir and off the flame.
-Ready to serve with rice.

Saturday, September 22, 2012

Potato Bhaaji




Potato Bhaji is served as side dish for poori,chapathi or can be used as a filling for masala dosa.It is very simple and easy to make. Here is the recipe:

Ingredients:

1.Potato                 2-3 (medium size)
2.Onion                  1  (chopped)
3.Tomato                1 small(chopped)
4.Green chilli          2-3(slit)
5.Garlic                   2 cloves(chopped)
6.Ginger                 small piece(chopped)
7.Turmeric powder    1/2 tsp
8.Salt                      as needed
9.Water                    1/4 cup
10.Oil                       1 tblsp
11.Mustard seeds       1 tsp
12.Curry leaves           few



Method
-Peel the skin of the potatoes and cut them into cubes.
-Heat oil in a pressure cooker.
-Add mustard seeds when it splutters add curry leaves.
-Now add onion,saute for a minute.
-Add tomato,green chilli,garlic,ginger,salt and turmeric powder.
-Saute again,add water and potatoes.
-Mix all well,close lid and wait for 2 whistles.
-Mash the mix and check the salt.
-Serve with poori,chapathi or dosa.



Puri

Pooris are the all time favourite  breakfast of many people...they are small round fluffy bread,made by deep frying.Here is the recipe...
Ingredients
1.Wheat flour (atta)      2 cups
2.Water                       3/4 cup(depends on the type of flour,add accordingly)
3.Salt                           1/2 tsp(as needed)
4.Oil                          for deep frying
Method
-In a bowl add the flour and salt.
-Now add water little by little and knead to make a non sticky smooth dough.
-Cover and keep for 10 minutes.
-Now make small balls of equal size.
-Roll each ball into 3-inch round shape(don't roll them too thin but into med.thickness)
-Heat oil in a kadai.
-When the oil is hot enough, slowly drop  the  poori in the oil.
-The oil will start bubbling and the puri will puff and float on top.
-Flip the puri till both sides are done.
-Serve hot with potato bhaji.
*Add enough oil so that the puri is totally immersed in the oil;because if oil is not enough the puris won't puff.
*The oil should also be hot enough to make good puris ,that is ,if less hot pooris won't puff and too much oil will be absorbed; and if too hot it will turn your pooris dark just when you drop them inside the oil and won't cook them properly inside.
*Try using oil instead of flour while rolling the puris so that the oil does not turn dark.

Wednesday, September 19, 2012

Coconut Rice/Thenga Choru


Coconut rice is made different in different parts.In some places it is made using shredded coconut while in others adding spices.My mother cooks it using coconut milk.I got this recipe from her.

Tuesday, September 18, 2012

Prawns In Pumpkin Coconut Gravy

This is usually served as a side dish with plain rice.Pumpkin is cooked as such or with some vegetarian combo.But when cooked with prawns it's a hit at home.

Sunday, September 16, 2012

Masala Coated Chicken Fry


Here's a recipe for chicken fry.Its a spices-masala coated chicken fry.

Ingredients

1.Chicken            650 grms(cut into med.pieces)
2.Ginger paste            2 and 1/2 tsp
3 Garlic  paste             2  tsp
4.Chilly powder         3/4 tsp
5. Salt                    1/2 tsp
6.Cinnamon              2 inch piece
7.Cloves                  6
8.Cumin seeds          1 tsp
9.Fennel seeds         1/2 tsp
10.Lime juice            1 tblsp
11.Oil                               for shallow frying



Method

-Heat a small pan,add cinnamon,cloves,cumin seeds and fennel seeds.
-Saute for a few seconds and off the flame.
-Grind this into fine powder.
-Now in a bowl add this powder,ginger,garlic,chilly powder,salt,lime juice and mix well.
-Marinate the chicken pieces in this paste and keep covered for half an hour.
-Heat oil in a frying pan,add the chicken pieces and fry till done.

Step by step:







* Just grind ginger and garlic to make a paste.
* Adjust salt and chilly powder according to your taste.

Wednesday, September 12, 2012

Carrot-Capsicum Pakoras/ Pakodas

How nice to have a cup of tea with some snacks ....and if the snack seems to be Pakoras /Pakodas  then ....wow 
  There are different types of pakodas like vegetable pakodas, made using a single vegetable or using different vegetables depending on ones taste or availability,Bread pakodas,Prawns pakodas,Chicken pakodas etc..
    Here I have made vegetable pakodas using just two colourful veggies with onion and have added no masala powders.So here is this easy recipe :
Ingredients:
Onion                       3 (thinly sliced)
Carrot                       1 med. size (cut into thin small pieces)
Capsicum                  1 ''        ''             ''
Salt                          according to taste     
Besan                       5-6 tbsp
Oil (refined)                for deep frying.
Method
-In a bowl add onion,carrot,capsicum and salt. 
-Mix these well.
-Now adding  the flour again mix this using your hands till everything gets incorporated.
-Heat oil in a wok/Kadai.
-Using your fingers take the mix little by little and drop them into the oil.
-Fry till it turns golden brown.
-Serve with Tomato Ketchup and a cup of tea 
  *There is no need to add water,as water from the onion will help in binding all the ingredients.
*If you want it a little spicy ,you can add 1-2 chopped chillies.

Special Layered Chapathi

 

Today's recipe is a multi layered Chapathi .Usually we get to see layers on porottas(Kerala) ,but this one is done on Chappatis.Here is the recipe:
Ingredients
Whole wheat flour         3 cups
All purpose flour (Maida)  1/2 cup(optional)
Salt                      3/4 tsp(accord. to taste)
Water (lukewarm)      for kneading
oil                       1 tbsp(used while kneading dough)
Ghee /oil            2-3 tbsp(used for spreading on the rolled chapathi)



Method:
- In a bowl add the wheat flour,maida,salt,oil and mix.
- Add enough water to knead the flour.
- Knead well to make a soft dough,cover and let it rest for 15 minutes.

- Make small balls out of this.
- Now take one ball, place it on the rolling board and flatten it into a round shape.       
- Spread little ghee/oil on top.
- Now make pleats (like how you do for hand-made paper fans)
- After making pleats, from one end start turning it into a spiral form and tuck  the end.
- Again roll this into a chapathi.
- Heat a pan (tawa) to medium-high flame, when hot put the chapathi on it.
- Cook on both sides until done.Drizzle oil in between.
- when 2-3 chapathi's are done put them together and using both hands,chapathis in between, pat the sides. 
-Layered Chapathis are ready to serve
- Serve hot with vegetable or chicken curry.

*Use dry flour while rolling the chapathi,so that the dough does not stick to the rolling pin or the board.
*But don't use too much dry flour,as it makes the chapathi dry.


























































































































Saturday, September 8, 2012

Lime Mint Cooler


This is a real refresher for the hot summers of the middle east.Mint leaves can be optional for those of you who don't like its taste.But for me ,the green color of this drink with its taste is perfect Whenever I feel tired  I prepare this drink.Here is the recipe:

Ingredients
Cold water     3 glass
Fresh mint leaves   1 cup
Lime            2 nos.
Sugar           6 tblsp
Salt             1/4 tsp

Method :-
-Remove seeds, squeeze & extract juice from the lime
-In a blender add 1glass of water & the mint leaves.
-Blend this for 1 minute.
-Now add the remaining water,sugar,salt & the lime juice & blend this for 2-3 minutes
-The drink is ready,pour this into  the serving glass.
-Can decorate with a slice of lime & mint.


*Both Lime & mint has its own flavour & aroma.Mint supports digestion and also is a breathe freshner.Lime is a good source of vit C and also often used as a cleanser.

Friday, September 7, 2012

Stuffed Chilli Bajji

Today I thought I will add some stuffed recipe.So here is a recipe I got from my sister which I thought I will share with all of you.It is a snack item,stuffed chillies.Here's the recipe :
Ingredients:
Green Chillies      10-12 nos (slit vertically,keeping the ends intact)
Refined oil          for deep frying
For stuffing:
1.Cooked  & shredded Chicken      1 cup
 (While cooking add a little turmeric powder & salt in the chicken)
2.Mayonnaise                 3-4 tbsp
3.Carrot (finely shredded)        1/4 cup
4.Cabbage (finely chopped )      1/4 cup
Add all these(1 to 4 ingredients) together in a bowl and mix well with a spoon
For the batter:
Besan                        11/2 cup
Garlic paste               3/4 tsp
Curry leaves (chopped)    2 sprig
Salt                    1/4 tsp(according to taste)                        
Water           as needed(1/2 to 1 cup )  
 In a bowl add all the ingredients to make a smooth thick batter.
-Remove the seeds,clean the inside of the chilly using spoon or knife,making space for the stuffing.
-Fill the stuffing inside the slit chillies 
-Now heat the oil
-Dip the stuffed chillies in the batter,coating completely.
-Fry these till golden brown.                                                  

*These are special chillies used in making Bhajis & are mostly found in Indian supermarkets
*You can make any other stuffing according to your taste;but be careful to use a binding or anything  creamy like how I used Mayonnaise.
*You can also prepare these chilly bajji without any stuffing.

Thursday, September 6, 2012

Egg Sandwich

These sandwiches can be prepared easily.Today I made these egg sandwiches for breakfast.So here I go with the recipe...

Ingredients
Bread            10 slices
Eggs(hard boiled)      4
Onion                      4 (chopped)
Green chilly             2 (slit )
Pepper powder        2 tsp
Oil                            1 tbsp
Salt                      According to taste
curry leaves          2 sprig

Method
-Remove the egg shell and cut the eggs (each half into four pieces)
-Heat oil in a pan.
 -Add the chopped onion,green chilly,salt and pepper powder.
-Add curry leaves and saute till onion becomes transparent.
-Remove from fire.
-Now taking one bread slice,spread the onion mix,on top add the egg pieces ,again on top add little onion mix and cover it with another bread slice
-Repeat this with all the bread slices.
-Now place them on the ' Sandwich Maker', till its done.
-Your sandwiches are ready.......ENJOY !!

*If health conscious , you can remove the egg yolk and just use egg white as filling.
*If you don't have a Sandwich Maker ,you can just heat the bread first on a pan (with or without  butter) and then make the sandwich.



Caramel Bread Pudding


This is a steamed pudding and one of my kids favorite. It is an easy recipe for any one to try and remember as most of its ingredients are  5 in number.Hope u enjoy cooking and eating this !!

Ingredients
Bread (medium size) - 5 slices
Eggs                       - 5
Sugar                      - 5 tbsp
Milk powder              - 5 tbsp
Water                      - 2 cups
Vanilla essence         -1/2 tsp

To caramelize 
Sugar                      - 2 tbsp
Method
-In a blender add all the ingredients from 1 to 6,blend till everything mixes well.
-Keep this aside
-Now in the container(you are planning to prepare the pudding)prepare the caramel syrup ....heat the container on low flame,add the sugar,when the sugar starts to melt using the back of the spoon just stir
-Once it turns a golden colour, off the flame, spread it fully on the bottom and little on sides.
-Now pour the blended mixture on top of the caramel syrup.
-Cover it with an aluminum foil.
-Steam this for 15 to 20 minutes.
-Wait to cool for de moulding.
-Cut it in a wedge shape,serve & enjoy :)



*Be careful not to burn the caramel syrup,your pudding will taste bitter.

Sending to My Healthy Happy Kitchen, Feast of Sacrifice Event 





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