Thursday, November 13, 2014

Elaneer Pudding/Tender Coconut Pudding

This is one of my favorite among puddings.I have already mentioned in my earlier post that we were there in India at the harvest time and how we used to love having these tender coconuts.We used to have it as such or alter it making juice and  pudding.I usually like using China grass to set my puddings.

Saturday, November 8, 2014

Mackerel Varattiyathu(Inside Clay Pot)/Oil Free And Healthy Fish Fry/Ayala Varattiyathu(Mann Chattiyil)

Today's post is Mackerel (we call it Ayala in Malayalam) Varattiyathu or fried,but frying without oil sounds strange,na? I say fried in the sense that it tastes very close to the fried ones or may be tastes even more better.

Tuesday, October 21, 2014

Black Chickpeas Curry/Kadala Curry

1.Black Chickpeas/Kadala/Bengal Gram       1 cup
Water                  2-21/2 cups
Onion(finely chopped)           1 large
Tomato(finely chopped)         1 large
Ginger chopped                     1/2 tsp
Garlic chopped                      1/2 tsp
Green chilly                           2 slit
Chilly powder                       1 tsp
Turmeric powder                   1/4 tsp
Coriander powder                 11/2 tsp
Salt                                       as needed
Garam masala                      1/4 tsp
Mustard seeds                  1/2 tsp
Curry leaves                  1 sprig
3.Coconut grated              1 cup
Water                             3/4 cup
-Soak the Chickpeas/Kadala overnight or at least for 6-8 hours. 
-Pressure cook this with all the ingredients under (1),till cooked(5-6 whistles).Off the flame and wait till the pressure goes off.
-Meanwhile blend together coconut and water(3) into a smooth paste.Keep this aside.
-Heat a non stick pan add oil and splutter the mustard seeds,add the curry leaves and pour this into the cooked curry.
-Switch on the flame and add the coconut paste and mix well.Let it boil for 2 minutes.
-Serve with puttu or Appams.

Sunday, October 19, 2014

Plantains And Egg Stir Fry(Sweet Snack)/Caramelized Banana And Egg/Nenthrapazham Mutta Varattiyathu

Don't worry seeing the recipe name because the name just refers to the ingredients used in this recipe.This is a very simple and sweet snack.And for kids its a healthy snack.This can be served both as a snack or with morning tea.Actually this dish is more common in the Malabar side where the combination of ripe Plantains,Egg and Sugar are very  commonly used like in Kaipola(Plantain cake),
Unnakkaya or in separate forms like Pazham pori,Nenthra pazham Halwa etc...
Plantains/Nenthra pazham(Kerala Banana)     2 ripe(not over ripe)
Ghee                   2 tsp
Sugar                   2-3 tsp
Egg                      1
-Chop the plantains into small cubes.
-In a non stick frying pan add these chopped plantains,sugar and ghee.Keep this on a medium flame.
-Saute till the sugar caramelizes,coats the pieces well and changes into a golden color.
-At this stage add the egg and scramble well along with the Plantains.
-When the egg gets cooked switch off the flame and serve.
*Don't use over ripe Plantains.
*Instead of adding egg you can add 2-3 tbsp of grated coconut.

Wednesday, October 15, 2014

Chicken Cutlets

Chicken cutlet is one of the tasty snacks mostly loved by both kids and the elders.It can be prepared in bulk by making the mix and shaping them prior in the refrigerator in an air tight box; specially during the Ramadan time,and when needed you can just dip them in the egg mix and fry.
               These Cutlets have a nice crisp and firm outer cover with a soft inside which will make a lovely evening snack or for kids tiffin box.Onto the recipe:
Chicken (boneless)           250 g
Onion (large)                    3(thinly sliced)
Ginger                        1'' piece
Garlic                         4-5cloves
Green Chilly              3-4 nos
Turmeric powder        1/4+1/4
Salt                              as needed
Garam masala             1/2 tsp
Potato                        200g(2 medium size)
Egg                             1
Flour/Maida               2 spoon
Water                         1/4 cup
Bread crumbs            as needed
Oil                          2 tbsp + for deep frying
-Boil the potatoes in a pressure cooker(2-3 whistles).Then peel and mash it.Keep this aside.
-Cook the chicken pieces along with 1/4 turmeric powder and a little salt (you can again pressure cook this).When cooled mince it using the small jar of the mixi,just pulse it for a second (don't make it mushy).
-Grind the ginger,garlic and the green chillies and keep this aside.
-Heat a non stick pan and add 2 tbsp of oil.
-Now add the sliced onions and saute,after a few minutes add the ground paste,curry leaves,turmeric,garam masala powder and salt.Saute well.
-When the onion turns transparent add the minced chicken and mix well.
-Off the flame.Once the mixture is cooled add the mashed potatoes and mix well.
-Make equal size small balls out of this mixture and gently press each ball in between your palm shaping them.
-Now take a bowl and add the egg,1/4 cup water and the flour.With the help of a balloon whisk mix this well into a thin batter.
-In a flat plate spread the bread crumbs.
-Now dip each cutlet into the batter and then roll them in the bread crumbs.Again before frying slightly press the cutlets along with the bread crumbs taking care all sides are shaped and coated well.
-Heat a kadayi with oil.When the oil is hot enough fry the cutlets on medium flame till golden brown.
-Remove the cutlets using a slotted spoon onto a tissue paper and serve this with tomato ketchup or any hot sauce.
*Once the mixture is ready it should be firm and hold shape.So be careful with the potatoes(once cooked don't leave it in the water but take it out fast,peel and mash) and also with the chicken(once cooked don't leave it in the stock for long take it out and when cooled mince it, just one pulse).
*If you want you can just dip the cutlets in beaten egg and then coat it with bread crumbs but adding the flour makes it firm and won't break while frying.
*The oil for frying cutlets should be at the right temperature-too hot means it might burn the cutlets and less hot means soggy breaking cutlets...

Saturday, October 11, 2014

Mutton Curry

Mutton                 1/2 kg(diced)
Onion                  2 large (thinly sliced)
Tomato               1 large (chopped)
Cinnamon           1'' piece
Cardamom           2
Cloves                  4-5
Bay leaf                  1
Ginger pasted         1 tsp
Garlic  pasted         6 cloves
Green chilly             3 slit
Chilly powder          11/2 tsp
Coriander powder    11/2tbsp
Turmeric powder      1/4 tsp
Salt                    as needed
Coconut  grated       1 cup
Water                     3/4 cup
Fennel seeds          1/2 tsp
Oil                         3 tbsp
-Wash and drain the mutton pieces.
-In a blender add the grated coconut,fennel seeds and 3/4 cup of water,blend well and strain the coconut milk and keep this aside.
-Heat oil in a pressure cooker and add the spices.
-After 3-4 seconds add the sliced onion and saute well with a little salt.
-Add the pasted ginger and garlic along with the green chillies and saute.
-When the onions turn transparent add the chopped tomatoes and cook for 2 minutes.
-Now add the powders(chilly,turmeric and coriander),saute for a minute in low flame and 1/4 cup of water.Check the salt and add enough.Mix well.
-Add in the mutton pieces and mix well till all the masala gets coated on the mutton pieces.If its too dry you can add again 1/4 cup of water.
-Close the lid and pressure cook for 4-5 whistles.Off the flame.
-Open the lid after the pressure goes off.
-Turn on the flame and add the coconut milk,mix well.
-Let it boil for a minute.
-Off the flame and serve.


Sunday, September 28, 2014

Sardine Curry/Spicy Tangy Sardine Curry/Mathi Curry

Sardines have a lot of health benefits,the main among them is it lowers the LDL cholesterol as it is rich in omega-3 fatty acids.Therefore it helps prevent heart diseases.And for this reason this fish is there in my dads favorites.Even Mackerels have this quality which is his another favorite and the best part is these fishes are there in plenty in south India and we get these in cheaper rates compared to other fishes there.
Me and my children just don't like Sardines,don't have any particular reason but I  think for my kids its those small bones.But those bones too have the calcium content in them.I am OK with Mackerels,specially love the Ayala varattiyathu in clay pot. 
      In India Umma prepares this curry at least two-three times weekly.This spicy and tangy curry is made using those small sardines and cooked in earthen pot(mann chatti).This curry goes well with rice,Tapioca stir fry or even Parottas.
Sardines/Mathi (small)     250 g (cut,washed and cleaned)
Green Chilly          2 slit vertically
Ginger                   1tsp(chopped)
Garlic                    2-3 cloves(slit vertically into thin pieces)
Curry leaves          a few
Fenugreek  seeds     1/2 tsp
Onion (medium)     1 chopped
Tomato (large)        1 chopped
Chilly powder         11/2 spoon
Kashmiri red chilly powder      2 tsp
Coriander powder         1tbsp
Turmeric powder           1/2 tsp
Tamarind                 Gooseberry size(soaked in 1/2 cup warm water)
Water                11/2 -2 cups
Salt                   as needed
Oil                     2 tbsp
 Method of cooking
-Squeeze out the juice from the soaked tamarind and keep aside.
-Heat a clay pot on medium flame and add oil.
-When the oil turns hot add the fenugreek seeds.When this starts to crackle add in the ginger,garlic,green chillies and the curry leaves.Saute till slightly brown.
-Now add the chopped onion and cook till transparent,add in the tomatoes and cook till mushy.
-Add all the powders and mix properly for a minute(be careful not to burn) and add the tamarind pulp.
-Mix well and add the remaining water and salt.
-Bring it to a boil and add the fishes.
- Swirl the pan and cook for 5 minutes till the fishes are done.
-Off the flame and cover it with a lid.
-Serve this after sometime...with rice or Tapioca(Kappa).

Thursday, September 25, 2014

Banana Fritters/Pazham Nulliyittathu

Whenever there are ripe bananas at home(not ripe but over ripe) then these fritters come as savers.That is;while thinking what to do with these Bananas....Neither anybody in the family likes dumping food in the dustbin nor anybody will eat those ripe ones.So this the perfect thing to do.This is an easy snack recipe.
Ripe Bananas        300g
Sugar                    3-4 tbsp
Salt                       1/4 spoon
Flour/Maida         13/4 cup
Water                    3/4 to 1 cup
Oil                       for deep frying
-In a bowl add the ripe bananas(peeled) and mash it well with your fingers.Now add in the sugar and salt and mix well.
-Now add the flour and make a semi thick batter adding water.
-Heat a wok with oil.When the oil turns hot enough,drop in the batter little by little.
-When both side turns golden brown remove the fritters using a slotted spoon on tissue paper.
-Serve with tea.

Tuesday, September 23, 2014

Vellarikka Thenga Curry/Yellow Cucumber Coconut Curry

Today's recipe is a simple Vellarikka curry.It has a thick consistency similar to Pachadi and can be served as a side dish with rice and any curry.Also you can have it as a side with Chapatis.
Vellarikka/Sambar Cucumber(image below)  1 medium size (3 cups)
Onion                 1 medium (chopped)
Green chilly       1 split
Chilly powder     3/4 spoon
Salt                      as per taste
Coconut grated    1 cup
Turmeric               3/4 spoon
Water                   3/4 cup
Mustard seeds      1/2 spoon
Coconut oil           2 tbsp

-Peel the skin,discard the seeds and cut the cucumber into cubes.
-In a blender add the coconut,water and turmeric powder and blend till smooth.Keep this aside.
-Heat a pressure cooker,add oil and splutter the mustard seeds.
-Now add the cucumber pieces,onion, green chilly,salt and chilly powder.Saute well, add 2-3 tbsp of water.
-Close the lid and keep for two whistles.Off the flame.
-After sometime open the lid,switch on the flame and add the coconut mix.Stir well.
-When it starts boiling off the flame.
-Ready to serve with rice.

Monday, September 22, 2014

Elaneer Juice/Tender Coconut Juice

Today's post is a simple refreshing juice made from a natural drink,an all time favorite of many,mine for sure :)...Yes, guessed it right...tender coconut.Love both the water and the pulp to the core.This time we were lucky enough to be in India at the harvesting time.So tender coconuts were in bulk specially for me and my children.Long back when we were kids and used to go on summer vacations we would really wait for the harvest or used to enjoy these from the road side sellers.As we all know it tastes real nice as it is; but we had these in bulk,so I tried making juice and pudding for a change.Now on to the recipe:

Tender Coconut        2 (water along with the soft pulp scooped)
Sugar                        2-3 spoonful / according to your taste
Condensed Milk        1 tbsp(optional)
Ice cubes                   a few
-Add all the ingredients in a blender and blend till smooth.
-Pour into the serving glasses and serve :)

Sunday, September 14, 2014

Carrot Cake

Carrot grated           2 cups
Butter                      2 cups + 1 tsp(to grease the cake tin)
Sugar(powdered)     2 cups
Eggs        3
APF/Maida      2 cups
Baking Powder  1 tsp
Salt             1/4 tsp
-Preheat the oven at 180°C for 5 mins.
-Sieve the flour along with the baking powder and salt 2-3 times and keep aside.
-In a bowl add the butter and  powdered sugar.Using an electric beater beat this well till creamy.
-Add the eggs one at a time and continue beating till all incorporate.
-Now slowly fold in the flour mix and the grated carrot into the egg mix.
-Grease a cake tin with butter,spread the batter and bake for 20 minutes.
You can also check my Carrot Pola

Sunday, August 3, 2014

Erachi Pola

Today's recipe is another Malabar delicacy 'Erachi Pola'.I prepared this during one of the Ramadan days but couldn't post it due to that months tight schedule.Our Iftar table is filled with dates, water, fresh fruits (salad or juice form) along with one type of snack.The snack part is specially for my little ones.MaShaAllah both of them love to fast without any fuss.They have taken 26, Alhamdulillah I feel really happy and blessed for that.Its not compulsory for their age but we can start preparing them for that without any forcing.Their first question when they enter kitchen is ,"What is for today's Iftar?"

Tuesday, July 29, 2014

Pineapple Juice

Today's post is a simple fresh juice.Pineapple is one of our favorite fruit.Apart from its peeling part...Wow what a nice fruit..hehe :)...Fruit juice is a must on our Iftar table.Each day a different fruit is juiced sometimes its a shake or smoothie. 
Pineapple(peeled and chopped)       2 cups
Cold water                                       1 cup
Ice cubes                                         a few 
Sugar                                             2-3 spoonful (according to taste)  
-Add all the ingredients in a blender and blend well.
-Strain and serve. 

Wednesday, July 16, 2014

Prawns Pakoda/Chemmeen Pakoda

As I have mentioned earlier in my posts that one of my family's  favorite sea food is prawns.We like the addition of prawns in any recipes like snacks,fillings or curries.This is one such yummy snack which we all love.
Prawns            12-15 large(cleaned)
Onion                 2 large (finely chopped)
Egg white           of 1 egg
Green Chillies     3 (finely chopped)
Ginger paste        3/4 tsp
Garlic paste         1/2 tsp
Curry leaves         a few chopped
Baking powder     1/8 tsp
Turmeric powder   1/4 tsp
APF/Maida         5-6 tbsp(heaped)
Corn flour           4-5 tbsp(heaped)
Salt                    as needed
Water                 as needed
Oil                                  for deep frying

-Clean and wash the prawns well.Cut each into 2-3 pieces(according to the size of the prawns).
-In a bowl add all the ingredients except the prawns and oil.Mix well and make a thick batter.Add water if its dry.(see image below)
-Check the salt and then add the prawn pieces and mix again.
-Now heat oil in a kadayi/wok .
-When the oil turns hot slowly drop this mixture little by little using your fingers.
-Cook till both sides turn golden brown.
-You can serve these with tomato ketchup or any sauce you prefer and of course with a cup of hot tea.

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