Hi all, we reached safe home sweet home and have started enjoying are stay in Kerala with yummy foods, and lots and lots of love and our little sweetheart is being pampered by everyone to the core :), we still need to overcome our jet -lag,our little sweetheart is busy playing during night and all tired and sleeping at daytime, we need to change for sure .And as part of our stay, i am sure to eat so many yummy foods, but not so sure whether ill photograph all that.

So, now back to work, I was invited to do a guest post at LOVE2COOK MALAYSIA, ,  Sri has a great blog, a person with so much love towards cooking as well as blogging. I'm so happy that indirectly Sri is helping me out to keep my blog live during my vacation stay, Thank you Sri dear.

We love fish fingers and as kids my brother and myself had a weakness towards this, while watching TV on a usual afternoon time, i got to see a cooking show on fish fingers, and that just reminded me of how long have i made these, Do hop on to her blog for the recipe for the ,Fish Fingers and other lovely recipes too :)

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   There was a time when i used to drink only mushroom soup and thought these can be got only in restaurants,and thats when shops started selling Packaged Soup Mix,  i used to buy it every time possible , until we got to drink it from one of my dad's friends home, it was rich thick and creamy, and from then on Amma used to make this for us. Now our sweet little darling just loved this soup and kept on asking me for   "Amma ..... mushshooom" :)
           Now you might find a slow down in my little space in here and this is going to continue for the next 2 months, im visiting Home Sweet Home ( Kerala, India )!!! Im sure to enjoy some of my mom's very good food for sure :) , will try to upload some pictures

CREAM OF MUSHROOM SOUP

Ingredients:
10 - 12 White Button Mushrooms ( stems removed )
3 tbsp Garlic ( chopped)
2 cups Mushroom Broth (  recipe follows)
1 cup Milk ( whole milk) / half & half / Cream( i used milk )
2 tbsp Butter
1 tsp Pepper ( adjust )
2 tsp Cornflour  ( dissolved in  2 tbsp water )
Salt to taste

Method:

• Wipe the mushrooms clean and slice the caps.
• Heat butter in a pot , add in garlic, saute for 2mins.
• Add in mushrooms and saute and until tender and cooked.
• Scoop out half of the mushroom quantity and blend it smooth in a blender and add back into the pot. ( This step is optional)
• Add in Veg broth, pepper & salt, and let it boil.
• Add in Milk and cornflour, and let it thicken up.
• Serve hot with crountons.

Mushroom Broth

Ingredients:

10 -12 Stems of Mushroom ( cut in half )

1  Big Onion ( cut in half )

1/2 Carrot ( cut in chunks )

1 Scallion / Spring Onion ( cut in 3 )
1 Green Chili

1 tsp Pepper
Salt to taste
2 - 21/2 cups water

Method:

• Mix everything together and boil it.
• Lower the flame and let it simmer on low for about 20- 30 mins. ( vegetable broth is usually simmered for an hour or so on medium heat, but i didn't do this )

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            This is a "Baked" replica of  "Kentucky Fried Chicken". Actually i really got tired and confused coming out with a name for this, for me its a ' KFC style Baked Chicken Drumstick with a Indian twist" . Anyways; after coming here we did try out the fried Chicken from KFC, very much health conscious hubby dear not being a very huge fan wasn't interested in having deep fried Chicken drumsticks, but i was really into it and loved having it atleast having 'not so' often times :).  But now for our little one sweetheart, i need to try  my best to come up with  recipes which are on the healthier side. Hope some of you might remember that I've said in my   previous post  that i have been collecting recipes, and this is one such recipe. I'm sure to get hold of that book  from my relative once i visit  India,  for our next vacation and  surely would let you all know the name of the book and the wonderful Chef.  I have made some minor changes to the recipe adding some ingredients to our taste, it came out really good and crunchy, and went great along  with the coleslaw salad.

Baked Chicken Drumsticks with Coleslaw Salad
Recipe Source : will update very soon.

Ingredients:
6 Chicken Drumstick pieces
3 tbsp All Purpose Flour / Maida
1 1/2 tbsp Red Chili Powder ( adjust accordingly)
1 tbsp Coriander Powder
1/2 tsp Red Chili Flakes
2 inch Cinnamon Stick
1 1/2  tbsp Ginger - Garlic paste
1 tbsp Lemon Juice
2 tbsp Oil
Water as needed
Salt to taste

2 Eggs ( beaten with 1/4 tsp Red Chili Powder )
1 - 1 1/2 Cups Bread Crumbs
PAM spray  / Oil

 Method:

• Clean and dry the Chicken Drumsticks with a clean dry kitchen towel or a paper towel.
• Prick the Chicken all over with a fork.
• In a mixing bowl mix together; all purpose flour , chili powder, coriander powder, red chili flakes, cinnamon stick, ginger- garlic paste, lemon juice, salt to taste and oil.
• Add chicken to the mix , add required water to marinate the chicken, & marinate for atleast for 5 hrs( preferably over night ).
• Pre-heat the oven to 400F, and line a baking tray with aluminium foil, and grease.
• Dip each Chicken in egg mixture and toss in the bread crumbs until well- coated.
• Bake one side for 25 mins , turn & bake the other side again for 25 mins.
• Serve hot with Coleslaw Salad ( recipe follows ).

Coleslaw Salad

Recipe Source: My own

Ingredients:

3 cups Shredded Cabbage  ( use half red & green cabbage )

1 Capsicum ( shredded )
1/2 Carrot ( shredded) i didn't use any

3 tbsp Ranch / Mayo ( i used  Lite House Ceaser dressing )

1 tbsp Cream / Milk

1tsp Pepper powder

1 tbsp Raisins / Kismis

1 tsp Sugar

Salt to taste

Method :

• Add all the ingredients in a bowl  and mix well with a wooden spoon.
• Check for salt and serve cold.

Notes:  You can also use Carrots in Coleslaw Salad. Do add in raisins , it does make a difference.

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We have a very sweet yet very naughty little girl who's just turned two; and now she has started showing her part of personalities, i always get confused on her taste habit, very picky and at the sametime a total contrast, and i sometime find hard what to make her feed with, i just always keeps trying out something or the other from the usual food recipes, apart from the normal food we give for our little sweetheart. Its not that i give her a list of varieties, just wants a way to make her eat healthy food. That is how i tried giving some plain old normal idlis a makeover with some scrambled egg masala, and to my very surprise it was a great hit with my little love as well as hubby dear, and i was so much delighted to have come up with this.

STUFFED IDLY / MUTTA IDLY / EGG IDLY
Recipe Source: My Own

Ingredients:
4 cups Idly Batter
1 big bowl Egg Masala Filling ( recipe follows )
Salt to taste


Method:

• Prepare the Idly Cooker,by adding water to 2 inch  level  and oil the idly mould.
• Stir the idly batter well, and check for salt.
• Spoon in 1/2 tsp egg filling in each  mould, pour in a ladle of batter over the filling almost covering  it.
• Stack up the idly mould plates alternatively giving space for each idly to rise.
• Place the idly moulds inside the cooker and cook for about 15 - 20 mins.
• Scoop out  the idlis using a very cold spoon.
• Serve hot with Tomato Chutney

For the stuffing:

3 Eggs ( beaten )

1 big Onion ( finely chopped )

1 big Tomato ( chopped)

1tbsp Ginger ( chopped)

1tbsp Garlic  ( chopped )

2 Green Chili ( sliced )

1/2  tsp Red Chili Powder ( adjust accordingly )

1/4 tsp Turmeric Powder

1 tsp Mustard

Curry Leaves

Salt to taste

Oil

Method:

• Heat oil in a pan , pop mustard  and add curry leaves.
• Add in ginger, garlic ,green chili and onion, saute until translucent.
• Add red chili powder, turmeric and saute, add in tomatoes  salt and cook until mushy.
• Move the masala to the side of the kadai and add in the beaten eggs , salt , and scramble it.
• Mix everything well to get a scrambled egg masala. 

Notes : You can get pretty creative by making your own masala choice and making different versions of stuffed idly.

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This is a very rich thick creamy curry, with paneer, mushroom and green peas. It went perfect along Chapathi, we all loved it, yum yum yum .

PANEER MUSHROOM MALAI

Ingredients:
1 cup Paneer ( cubed )
1/2 cup Green Peas ( i used frozen )
5-6 Mushrooms ( cut in half )
1/4 tsp Jeera

Saute & Grind:
1 Onion ( big )
1 Tomato
1 tsp Ginger - Garlic paste
1 1/2 tsp Red Chili Powder
2 tsp Coriander Powder
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala
2 tbsp Cashewnut ( soaked for 10 min )

2 tsp Cream
few Coriander Sprigs
Salt to taste
Oil

Method:

• Heat oil and fry paneer until golden colour on all sides, andset aside
• Heat oil in a Kadai and saute Onion, ginger- garlic paste  followed by adding all the masalas  and tomato, cool and grind with cashewnuts to a fine paste.
• In the same pan add in 1 tbsp of oil and pop jeera and add in the green peas, mushrooms and the grind paste, add in water as required, and let it cook until done.
• Add in paneer and let it simmer again.
• Garnish with coriander leaves and cream.
• Serve with Roti or Naan.

Notes: I used Frozen Green Peas in here, if using dried ones, soak it overnight , pressure cook and then use.

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Puttu and Kadala is the most famous favourite breakfast for a Keralite. There are several ways to prepare this very famous curry, it purely depends upon how you have grown having this. This is my amma's recipe, she makes this in two different ways and we just enjoy having it; personally im not a great fan of  Puttu and Kadala Curry combo, i prefer & at the same time love to have it with Idly.

Kerala Kadala Curry

Ingredients:
1 cup Kadala / Black Channa ( soaked overnight )
1 1/2 big Onion ( sliced )
5-6 Pearl Onion / Small Onion ( halved )
1/2 tsp Turmeric
1/4 tsp Garam Masala
1 tsp Mustard
2 -3 Dried Red Chilies
Curry Leaves
Salt to tatse
Oil

Roast and Grind:
1 cup Grated Coconut
1 1/2 tbsp Coriander powder
1 1/2 tsp Red chili powder ( adjust accordingly )
1 Star anise petal
1 Cinnamon Stick
5-6 Whole Pepper Corns
2 Cloves

Method:

• Pressure cook the Channa with 1/2 of the sliced Onion, 1/4 tsp Turmeric and Salt, and reserve the water.
• In a Kadai dry roast grated coconut until brown, then adding  whole spices and powder roast it.
• Grind it to a smooth paste and set aside.
• Heat oil in a Kadai and pop Mustard, Dry Red Chili and Curry Leaves.
• Saute Onion, until translucent, add in the boiled Channa with the Onion, turmeric powder, ground paste, garam masala add in the reserved water as per your gravy thickness and let it boil.
• Add in the pearl onions, check for salt. and cook untill done.
• Serve with Puttu , Idly , Appam

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Cheera / Keerai Thandu Pulin Curry ( Spinach Stems in a Coconut Tamarind Sauce ), i know the name does feel a bit  lengthy but the recipe isn't. Its pretty easy to make this, a plate of  rice, puiln curry & fried fish literally makes a perfect  kerala lunch. Back in home, mom made different versions of pulin curry, i'll surely try to post some of her recipes.

CHEERA THANDU PULI CURRY 

Ingredients:
1 bunch Cheera / spinach (almost 4 cups)
1 tsp tamarind juice
salt to taste

For grinding:
1 1/2 cup grated coconut
1/2 tbsp chilly powder
1/2 tsp turmeric powder
1/2 tsp jeera
2 shallots

For tempering:
1/2 tsp mustard seeds
3 red chillies
few curry leaves
oil

Method:

Cut the spinach stem to 1 - 2inch length, and chop the leaves.
Boil it with very little water.
Grind the ingredients into a very smooth paste.
Add the grind paste and tamarind juice to the boiled spinach, and let it cook for about 5  mins( do not let the curry boil ), add salt to taste.
Pop mustard , red chillies and curry leaves in a pan and add to the curry.
Serve with rice.

Notes: The Spinach used here isn't Palak. The leaves of the spinach also can be used for this curry, but i prefered it without them. The leaves can be used for a stir fry, will post the recipe soon.

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