Thursday, December 23, 2010

Pepper chicken-Happy christmas

  • 1 kg chicken pieces
  • 1 big onion
  • 1 cup tomato puree
  • 1 tsp ginger-garlic paste
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 2 tbsp pepper powder
  • 1 cinnamon stick
  • 5 staranise
  • 3 tbsp butter
  • curry leaves
  • salt
  • coriander leaves
Grind onion,ginger-garlic paste,chilli powder,coriander powder,turmeric powder,1 tbsp pepper powder,2 tsp chicken masala into a smooth paste.Marinate chicken pieces with this paste for 1 hour.Then cook chicken till 3/4 done and water is evaporated.In another pan,heat butter and add cinnamon stick,star anise and curry leaves.Saute for a few minute.Add 1 more tbsp of pepper powder and saute for a minute.Then add tomato puree.When the oil starts separating out ,add chicken pieces along with the masala and mix well.Cover and cook for some time.Finally garnish with coriander leaves.

Wednesday, December 22, 2010

Tuna thoran

Here is recipe for canned tuna.I never had tuna before.This is the first time am making it and it came out very well .So I thought I will share it with you.

  • 2 canned tuna fish
  • 1 large tomato chopped
  • 1 large onion sliced
  • 1/2 cup grated coconut
  • 1 tsp finely sliced ginger
  • 3-4 pods crushed garlic
  • 3 green chillies
  • 1/2 tsp mustard seeds
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1 tsp chicken masala
  • A sprig curry leaves
  • 1 tsp pepper powder
  • Salt as required
  • 2 tsp oil
Drain the water and the oil from the canned tuna.Wash well with plain water.Heat oil in a pan.Splutter mustard seeds.Add onion and saute till translucent.Add ginger,garlic,slit green chillies,curry leaves and saute for a few minutes.Add tomatoes and salt.Stir till the tomatoes are mashed well.Now,add the masala powders and stir for a few minutes till the oil start separating from it.Now,add the tuna flakes and fry well for 5 minutes.aAdd grated coconut and mix well.Cover the pan and cook on low flame for 5 minute.Finally, sprinkle some pepper powder.Serve hot with rice.

Tuesday, November 30, 2010

Fish curry

  • 1/2 kg medium sized fish pieces
  • 1/2 cup thick coconut milk
  • 1/4 tsp fenugreek powder
  • 3 tamarind piece/kudampulli soaked in 1/4 cup hot water
  • 1cup water
  • 2 stick curry leaves
  • 1 cup water
  • salt as required
For masala:
  • 1 big onion
  • 6no shallots
  • 2 green chillies
  • 1tbsp ginger pieces
  • 4 garlic pieces
  • 1 tbsp coriander powder
  • 11/4 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1 big tomato cut into small pieces
  • 1 1/2 tbsp coconut oil
Heat oil in a pan.Add ginger,garlic,green chillies,shallots,onion and saute for 2-3minutes.Add chilli powder,coriander powder, turmeric powder and cook well.Add tomato pieces and mix it well.Then grind them into a paste.Mix this masala paste with the fish pieces in a pan and add fenugreek powder ,tamarind water,salt and one cup plain water.Close the pan with a lid .When it starts to boil,lower the flame.When the gravy starts thickening ,add coconut milk and curry leaves.Finally sprinkle some coconut oil on top and let it boil one more time.Curry is ready.

Thursday, October 7, 2010

Easy and healthy carrot soup

This 5-star soup has a secret ingredient-orange juice.serve it hot or cold.

  • 2 big carrots,peeled and chopped
  • 1 onion,chopped
  • 8-10 peppercorns
  • 1"piece ginger,chopped
  • 1 potato,peeled and chopped
  • 4 cups vegetable stock or water
  • juice of one orange or 1/2 cup ready made orange juice
  • 2tbsp chopped coriander
  • 3/4 tsp salt to taste
  • pepper
Saute onion,peppercorns and ginger in a pan till onion start to change colour.Add carrots and potato.Stir for 2-3 minutes on low flame.Add water.Bring to boil.Simmer on low flame for 10-15 minutes till the vegetables get cooked. Remove from the fire.Cool and grind to a puree in a blender.Strain the vegetable puree.Add orange juice,coriander,salt and pepper. Boil.Serve.

Tuesday, October 5, 2010

cherupayar -papaya thoran

  • 1 cup cherupayar
  • 1/2cup grated raw papaya
  • 1/2cup grated coconut
  • 4 shallots
  • 3 garlic
  • 1 green chilli(according to the taste)
  • 1/2 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1/2 tsp jeera
  • curry leaves
  • coconut oil
  • salt to taste
Cook moong dal.Crush the coconut along with shallots,turmeric,garlic, green chilli and salt.Heat oil in a pan.Splutter mustard seeds and jeera.Add curry leaves and coconut mixture. Saute for a minute.Into this ,add the cooked moong dal and mix well.Now make a hall in the centre of the dal and add grated papaya .Cover it with the moong dal.Close the pan with a lid and cook well.Serve hot.

Monday, October 4, 2010

Egg curry

  • 3 eggs
  • 2 onion
  • 1 tomato
  • 1 tsp ginger-garlic paste
  • 1 green chilli(according to taste)
  • 1 cup thick coconut milk
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp cumin seeds
  • Curry leaves
  • 1 cup water
  • Salt
  • Oil
Boil eggs and remove the shell.Heat oil in a pan . splutter cumin seeds.Add curry leaves , onion and green chilli.Saute till the onion become brown in colour.Add ginger-garlic paste and saute for 5 minutes.Add tomato pieces and cook well .Add all masala powders . Add some water and salt.Cook covered for a few minutes.Reduce the heat and add coconut milk.Once it is boiled,split the eggs and add it to the gravy.

Wednesday, September 22, 2010

Bread paneer roll


  • 1 cup crumbled paneer
  • 1 small onion, finely chopped
  • 1/2 tsp red chilli powder
  • 1/4 tsp powdered cumin / jeera
  • 1/2 tsp garam masala
  • 1/2 tsp ginger garlic paste
  • A small bunch of coriander, chopped fine
  • 1 tsp or a bit more tomato sauce / ketchup
  • 4 slices of bread
  • Butter to toast
  • Salt to taste
Mix the crumbled paneer with chopped onion,coriander leaves,jeera,salt,red chilli and garam masala powder with fingers.Now, add tomato ketchup and ginger-garlic paste.Set aside while making rolls.For rolls, cut off the edges and roll out each slice of bread as thin as possible.Place 1tsp of filling on one side of the bread and gently roll them.Butter both sides of the roll and roast them in a pan.Serve hot with ketch up.Kids will love it.

Sunday, August 29, 2010

Katta meeta kovakka(ivy gourd)

  • 250gm kovakka(ivy gourd)
  • 2 tsp oil
  • 1/4 tsp cumin seed
  • 1 tsp ginger-garlic paste
  • 2 green chillies cut into small pieces
  • 1 big onion cut into small pieces
  • 1 tomato cut length wise
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • 2 tsp tamarind pulp soaked in water
  • 1 tsp sugar
  • salt
  • coriander leaves
Cut kovakka lengthwise into 4.Sprinkle some salt and keep it aside.Heat oil in a pan.Splutter cumin seeds.Add onion,ginger-garlic paste, green chillies, turmeric and saute well.Now ,add kovakka and cook covered on low flame.When half cooked, add tomato, chilli powder,coriander powder,salt .When cooked,add tamarind pulp (just enough to suit your taste) and sugar (again just as much as per individual choice).When all masala get coated on kovakka, remove the pan from the flame.Serve hot garnished with coriander leaves.

Easy tomato curry

  • 3 tomatoes
  • 1/2 cup grated coconut
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp chicken masala
  • 3 tsp coconut oil
  • 1 tsp mustard seeds
  • 6 shallots chopped finely
  • curry leaves
  • salt
  • 1 dried red chilli
  • water
Cut tomatoes into small pieces.Grind coconut with chilli powder,turmeric and chicken masala into a fine paste.Heat oil in a pan and splutter the mustard seeds.Add shallots,curry leaves,dried red chilli . Sauté for a minute.Now add tomatoes and cook for some time.Then add coconut mixture into this.Add enough water and salt.Let it boil.serve hot with chappathi or rice.

Friday, August 13, 2010

cherupayar(whole moong dal) puzhukku


  • 1/2 cup cherupayar (whole moong dal)
  • 2 raw plantain cut into small pieces
  • 1/2 cup grated coconut
  • 4 pods garlic
  • 2 green chillies
  • 3 shallots
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • salt
  • 1 tsp coconut oil
Cook cherupayar with enough water,chilli powder,turmeric powder in a pressure cooker.Add salt and plantain.Cook for some time till plantains are done.Grind coconut with shallots,garlic,green chilles into a fine paste.Add this paste into cherupayar.Simmer and cook for 5 minutes .Switch off the flame and pour 1 tsp coconut oil on top for flavour.

Note: Before starting, keep the plantains in water after cutting them in order remove the stain.

Tuesday, August 10, 2010

Vegetable Biryani

Sunday is usually a very lazy day.......... don't like to spend much time in the kitchen i try and make some thing real quick for lunch ........ that way i can go out and spend time with my hubby.............usually the menu includes veg pulav or fried rice with tomato raita..........this week i made veg Biryani with pomegranate raita........

Although pomegranates have high nutritive value, i never liked it much. But then, one day i came across a recipe for pomegranate raita in a cookery programme called "Nigella bites" i decided to try it and guess what ? tasted yummy with Veg Biryani and both of us loved it ............

Veg Biryani:
  • 2 cups basmati rice(washed and soaked for 15min)
  • 1 cup vegetables cut into small pieces
  • 2 large onion sliced length wise
  • 1 large tomato cut ino small pieces
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp chicken masala
  • a pinch garam masala
  • salt
  • 3 1/2 cup water
for grinding:
  • 6 garlic pods
  • 1 inch ginger
  • 2 green chillies
  • 1 tsp fennel seeds
  • 2 cloves
  • 1 inch cinnamon stick
  • 2 cardamom
  • 1 star Anise
  • 1 tbsp coriander leaves chopped
  • 1 tbsp mint leaves chopped
  • 2 tsp coconut
Heat oil in a pressure cooker.Add onion and sauté till transparent.Add all masala and sprinkle some water.Let all the masala cook well.Now add the paste,tomatoes and some water.Cook for 5 minutes.Add the vegetables and cook for 5 minutes.Drain the rice and add to this masala. Sauté till all the moisture evaporates.Add water and cook covered without the dead weight in the pressure cooker on high flame.once the steam starts to appear,lower the flame and put the dead weight on the pressure cooker.Wait for one whistle and turn off the flame.let it cool for 10 minutes.serve hot garnished with coriander leaves.

pomegranate raita:

  • 1 pomegranate
  • 6 shallots cut into small pieces
  • 1 cup curd
  • pinch of salt
First cut pomegranate into half. De-seed one half into the curd and squeeze juice from the other half into the curd to give nice pink texture.Add salt according to taste and that's it.Yummy raita is ready...

Friday, August 6, 2010

Quick mutter -paneer masala

This is an easy and delicious curry............this will go well with chappathi............but i love to have it with brown bread.............

  • 1 chopped onion
  • 1tsp ginger-garlic paste
  • 1tsp chilli powder
  • 1/2 tsp turmeric powder
  • 2tsp coriander powder
  • 1 1/2 tsp chicken masala
  • 1 finely chopped tomato
  • 1/2 cup cooked peas
  • 1/2 cup paneer
  • salt
Heat oil in a pan.Add onion and saute till it changes colour.Now add ginger -garlic paste and saute till raw odour vanishes. Add all the masalas and tomato pieces.Sprinkle some water.Cover and cook for 5minute.Mash the tomato well.Add peas, paneer and salt.Let it cook for 10 minutes.If you want more gravy add one cup water.

note:-if you are having this with bread,you don't need to add water.Curry can be stuffed inside bread slices !!!

Tuesday, August 3, 2010

Pineapple pachadi

  • 1 pineapple chopped into small pieces
  • 1 glass buttermilk
  • 1/2 cup grated coconut
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 1 tsp mustard seeds
  • 2 or 3 green chillies
  • salt to taste
  • jaggery(optional)

Cook pineapple in a pressure cooker with enough water,chilli and turmeric powder till 2 whistles .Add salt and jaggery.Once jaggery has melted,add buttermilk.Mix mustard seeds and green chillies with coconut and grind to a smooth paste.When buttermilk start to boil, immediately add coconut paste. Season it with mustard seeds,curry leaves and dried red chilli.Serve hot with rice.

Yummy rice noodles(Idiyyapam)

Idiyappam is one of the traditional breakfast in Kerala.It can be easily made with rice flour.
  • 2cups rice flour
  • 1/2 cup warm water
  • salt to taste
  • 1/4 cup grated coconut
In a big bowl,mix the rice flour with salt.Add small quantity of warm water to it and knead the flour well to make a dough.The dough shouldn't be too watery.So, add only enough water.Let it sit for 2 to 3 minutes.Once it is cooled, transfer a small quantity of dough to the idiyappam presser and start squeezing it to the steaming plate.If you don't have steaming plate,you can use idali plates.Garnish with coconut and steam for 10 to 15 min.Serve hot with potato stew or simply with sugar.

Sunday, July 25, 2010

Paneer tava masla

I got this recipe from Tarla dalal's 'Punjabi subjis'.Carefully combined spices ranging from ajwain to sha jeera, makes this a lip smacking preparation!!!!!!!!!!!!!!!!!!!!!!!

  • 3cups paneer ,cut into cubes
  • 2tbsp kasuri methi,crushed
  • 1tsp chilli powder
  • 1/2tsp turmeric powder
  • 1tsp chaat masala
  • 1/2 tsp ajwain(carom seeds)
  • 1/2 tsp cumin seeds
  • 1/2 cup chopped onions
  • 2 tsp garlic paste
  • 1 tsp chopped green chillies
  • 1 tsp coriander powder
  • 1/2 cup tomato puree
  • 1/4tsp shajeera
  • 1/2 tsp garam masala
  • 6 tbsp oil
  • salt to taste
  • Chopped coriander for garnishing

Marinate the paneer cubes with kasuri methi,chilli powder, turmeric powder,chaat masala and salt for 1/2hr.Heat 3tbsp oil in a pan shallow fry paneer .Drain on absorbent paper and keep it aside.Heat the remaining oil.Add the ajwin and cumin seeds to it.When they crackle,add onion and saute till they turn translucent.Add garlic paste,green chillies,coriander powder,salt and saute for 2 min.Add the tomato puree and caraway seeds.Cook till the oil separates from the gravy.Add the fried paneer cubes,crem and garam masala and mix gently.Serve hot garnished with coriander.

Thursday, July 22, 2010

Cabbage upperi

One of my Hubby's favourites.....

Very simple and fast !!!!!!

Heres how you can make it......

  • cabbage-1cup chopped
  • coconut-1/2 grated
  • green chilli-2
  • garlic-3
  • shallots-3
  • cumin seed-1/2tsp
  • urad dal-1/2 tsp
  • mustard seed-1/2 tsp
  • curry leaves
  • salt
  • oil
Grind coconut with green chilli,garlic,shallots and cumin seeds(just grind it once, don't make it a paste).In a pan heat oil and splutter the mustard seeds.When it splutters, add urad dal and curry leaves.When dal turns red add the coconut mixture.Mix everything well and add chopped cabbage, turmeric and salt.Cook covered in low flame.

manga pulli(mango curry)

manga kuttan is one of my favourites...........during the mango season we often make is the recipe
  • raw or ripe mango-4
  • buttermilk-1/2 glass
  • grated coconut-1/2 coconut
  • chilli powder-1tsp
  • turmeric-1/2tsp
  • cumin seeds-1/2tsp
  • curry leaves
  • cumin seeds-1/2 tsp
  • whole red chilli-1
  • salt
  • oil
  • jaggery(optional)-according to taste(I like it very sweet)

Wash the mangoes well and peel off the skin.Cut them into small pieces Cook mango with chilli, turmeric pdr and enough water(Don't use too much water.Otherwise it will become too watery).once it is cooked add salt and mash the pieces well. In the case of raw mango no need to mash.if you like the curry sweet ,you can add jaggery at this stage and mix it well.once jaggery has melted,add buttermilk. Grind together coconut and cumin seeds into a fine paste.once buttermilk is boiled add the coconut paste into it.cook it for a few minutes.remove it from the fire and season it with mustard seeds,red chilli and curry leaves