House Of Spice

Cabbage easy fry

2011-03-03T20:43:00.000-08:00

Ingredients:
1/2 Cabbage cut in cubes
1/2 tsp turmeric powder
1 tsp jeera
3-4 green chillies
oil ( preferably mustard, or any vegetable oil can be used)
salt to taste

Method:
Heat oil in a kadai and pop jeera.
Add green chillies, cabbage, turmeric and salt to taste, mix well and cook on low heat.
Do not let the cabbage shrink.
Serve hot with rice and dal.

Coconut Rice

2011-02-18T21:00:00.000-08:00

Ingredients:
1 cup rice ( i used basmati) cooked and cooled
1 cup coconut ( grated )
1 tsp channa dal
1 tsp mustard seeds
2-3 red chillies
few curry leaves
salt to taste
oil ( preferably coconut oil )

Method:

Heat oil in a kadai and pop mustard seeds, channa dal, red chillies and curry leaves.
Add grated coconut and stir in for a few minutes.
Add the rice and mix well, serve hot with mint chutney or pickle.

Prawns stir fry

2011-02-18T20:27:00.000-08:00

Ingredients:
1 lb prawns cleaned
2 big onion cubed
2 bell pepper / capsicum cubed
1/2 tsp chilly powder
1/2 tsp pepper powder
1/2 tsp chilly flakes
1/4 tsp turmeric powder
1 tbsp corn flour
1 tbsp soya sauce
1 tsp ginger- garlic paste
salt to taste
oil
spring onions for garnish

Method:

Marinate the prawns with turmeric pwdr, cornflour and salt for about 15 mins.
Heat oil in a kadai, shallow fry the prawns and keep it aside for later use.
In the same kadai add oil and saute onions, bell pepper, ginger-garlic paste for about a minute, add rest of the ingredients, prawns and fry until done.
Garnish it with spring onions and serve hot.

Paneer dry fry

2011-02-07T08:33:00.000-08:00

Ingredients:
1/2 cup paneer cubed
1 cup onions
1 cup capsicum / bell pepper cubed( red, yellow and green)
1 tsp chilly powder (adjust accordingly )
1/2 tsp chaat masala
1/2 tsp lime juice (opt)
1/2 tsp jeera
oil
salt to taste

Method:
Cut paneer and capsicum into cubes.
Heat oil in a kadai add jeera seeds and let it pop.
Add all the vegetables, chilly pwdr, chaat masala and lime juice and saute until the paneer turns soft and light brown in colour.
Serve hot with chapathy and dal

Welcoming our little angel

2010-12-22T22:37:00.000-08:00

Dear friends.............its been a l........o......n.....g gap from you all. Sharing with you all a new bloom ,welcoming our little princess Adya , making our life look more and more blessed with her

Kerala Fish Curry

2010-03-11T12:05:00.001-08:00

A Kerala Style Fish Curry, can be made with any fish of your choice. I have used 'Red Tail Snapper' and was very tasty, hope you would like it too :)

Ingredients :

1 lb fish
1 tomato ( cut into 4 )
1/2 cup drumsticks ( slit open)
5-6 green chillies ( slit open, adjust accordingly)
1 cup grated coconut
1 1/2 tsp chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp fenugreek powder ( uluva/ vendayam)
1 tbsp tamarind juice
few curry leaves
salt to taste
oil

Method:

Cut and clean the fish.
Dry fry chilly pwdr and coriander pwdr without adding any oil, until the raw smell goes.
Grind coconut, chilly pwdr and coriander pwdr to a fine paste.
Take a kadai or chatti add in the grind paste, green chillies, drumsticks, tamarind juice,curry leaves, fish pieces, salt to taste and a spoon of oil, heat on 'high' until it starts boiling, then keep the heat on 'low ' adding tomato and fenu greek pwdr ,until the oil seperates.
Garnish with curry leaves and serve hot with rice.

Naga Chicken Curry - 0% oil

2010-03-02T20:34:00.001-08:00

Its been years that we visited Nagaland, but it always was and still remains a very special place in every means for our family. I remember our childhood days spent in there with good people and great food. This dish means a lot to me now, more than sentimental it works out as a diet dish for us, full filling our need without even a drop of oil. This dish is usually made with fermented Bamboo Shoot known as "Bastanga" , here i have used the packet fresh bamboo shoot from the Asian store can be substituted with the canned ones too :)

Ingredients :

1 lb chicken
1/2 cup bamboo shoot (long strips)
1/2 cup cabbage (cut into chunks)
2 tomatoes ( crushed, preferably with your hands :) )
6-7 green chillies (adjust accordingly as you won't be adding any chilly pwdr )
1/2 inch ginger
1 garlic pod
1 tsp chilly flakes
coriander leaves
salt to taste

Method:

Cut and clean the chicken pieces.
Crush green chillies, ginger and garlic. ( just to open up the flavors )
Take a vessel in which you make the chicken, add in the chicken, sliced bamboo shoot, cabbage , crush tomatoes, crushed green chillies, ginger, garlic, chilly flakes, coriander leaves and salt.
Cook until the chicken is done.
Garnish with coriander leaves.
Serve hot with rice, or even can be had as a soup.

Pumkin and red gram curry

2010-03-01T18:20:00.000-08:00

Hi all, here is one of my all time favorite comfort dish....Mathan payar erissery a traditional curry, here i have used Red Gram / Vanpayar it can be substituted with Green Gram it would all taste great, hope you too would like it too :)

Ingredients:
1 cup cubed pumkin
1/2 cup red gram / vanpayar
salt to tatse

For grinding:
1/2 cup grated coconut
1/2 tsp chilly powder ( adjust accordingly)
1/4 tsp turmeric powder
1/2 tsp jeera
1 garlic pod

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

Method:
Pressure cook cubed pumkin and red gram with salt until cooked.
Grind coconut and other ingredients to a fine paste.
Heat oil in a pan pop mustard seeds, red chillies and curry leaves.
Once it starts popping add the cooked pumkin and green gram.
Add the grind coconut paste, salt to taste and mix well, cook until done.
Serve hot with rice and pappad.

Mutton Curry

2009-12-25T15:28:00.000-08:00

Hi friends...." HAPPY NEW YEAR " i wish you all every success ,happiness and prosperity.

This is a "Kerala Country side Mutton curry'( Nadan mutton curry ). A dish which is truly traditional as well as spicy. When mom makes this, the whole house smelled great. We all love our mom's dishes and every mom has their own touch of making it special for us. This has been passed on from my grand mother to my mom and now its my turn.

Please do adjust the spiciness according to your own taste buds.

Ingredients :

1 lb mutton
1 big onion ( thinly sliced)
1 potato ( cubed )
1/2 cup shallots / small onions(cut in half or added as whole)
1 inch ginger ( crushed )
2 garlic pods ( crushed)
3 green chillies (cut in half)

1 tsp chilly powder
2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
hot water
salt to taste
curry leaves
oil

Pressure cooking the meat:

2 shallots (sliced)
1 inch ginger (crushed)
2 garlic pods (crushed)
2 green chillies
1/2 tsp turmeric powder
1/2 tsp garm masala
1 tsp pepper powder
salt to taste

Method:

Wash and cut the meat to medium size pieces.
Pressure cook the meat with green chillies, crushed garlic and ginger,shallot,turmeric, garam masala, pepper and salt for about 3 whistles.
Dry roast chilly powder and coriander powder separately without adding oil.

Heat oil in a kadai and pop mustard seeds, adding curry leaves, green chillies,sliced onion, crushed garlic and ginger, and a pinch of salt, saute until done.
Add in the cooked mutton pieces ,roasted chilly powder ,turmeric powder and saute for another 5 mins.
Pour in needed hot water, adding the roasted coriander powder, garam masala, cubed potato, shallots, lots of curry leaves and salt, cook on medium heat until the potatoes are cooked.
Garnish with curry leaves, and serve hot with rice, roti or appam.

Paneer Kadai

2009-12-06T10:39:00.000-08:00

Ingredients:

1 cup paneer ( cubed )
1 onion (sliced)
1 tomato ( sliced )
1 tsp ginger- garlic paste

1 tbsp coriander seeds ( crushed)
2 red chillies ( crushed)
1 tsp red chilly powder
1/2 tsp jeera
2 cloves
1 inch cinnamon stick
1 bay leaf
few sprigs coriander leaves
salt to taste
oil

Method:

Heat oil in a kadai, add jeera, cloves, cinamon stick, bay leaf , crushed red chillies and crushed coriander seeds, saute for few minutes.
Now add onion and ginger -garlic paste and saute until golden brown, add red chilly powder.
Add in the tomatoes and cooked until soft, add the paneer pieces, salt to taste and cook until done.
Garnish with coriander leaves and serve hot with roti or naan.

Recipe source : Sanjeer Kapoor

Pepper Chicken

2009-11-02T13:30:00.000-08:00

Hi all......its been a weeks i posted anything on my blog and i feel that i was away from you all for long. We had to leave for Santa Barbara for a few days, as R had to be there. A small lovely city that i fell in love a lot, enjoyed a lot and now back home.

Ingredients:
1 lb Boneless chicken ( cut in strips)
1 onions ( cut in strips )
1 Bell peppers/ capsicum ( cut in strips)
3 garlic pods ( chopped)
spring onions for garnishing( chopped)

Marinating sauce:
1 tsp green chilly sauce
1 tsp tomato sauce
1/2 tsp soya sauce
1 tsp pepper powder
1/2 tsp crushed red chilly
1/2 tsp ginger- garlic paste
1/2 tsp lime juice
1 tsp oil
salt

Method:
Clean and cut chicken into 1 inch strips.
In a bowl add chicken, green chilly sauce, tomato sauce, soya sauce, pepper powder, crush red chilly,ginger-garlic paste, lime juice salt, oil and mix well.
Let it marinate for about 2 hrs or at least over night.
In a kadai, heat oil, add garlic and the chicken pieces, and dry saute it until cooked on medium to high heat.
Once done remove the chicken pieces from the kadai.
Heat oil in the same kadai adding onions and the bell peppers, and saute for a few min. ( the onions and the peppers should still be crunchy)
Add the cooked chicken to the onions and the peppers and mix well.
Garnish with green onions and serve hot.

Note: Please adjust everything according to your own taste buds :)

Coconut Sambar

2009-10-26T14:20:00.000-07:00

Thenga archa Sambar / Pacha thenga aracha Sambar/ Sambar with coconut paste. Its the same method of cubing the vegetables, cooking dal and mixing it with the vegetables, but the masala added is grated coconut, chilly powder , jeera and a few shallots, and tastes totally different from the usual sambar, and in which coriander seeds and coriander powder is totally avoided.

Ingredients:
3 cups Vegetables( 1 big potato, 1/2 cucumber, 1 carrot, 4-5 beans, 2 brinjal, 4-5 okra, 1 drumcticks, 1/2 snake gourd, few pumpkin pieces, 3-4 green chillies)
1 cup toor dal
1 cup shallots halfed / big onion cubed
1 1/2 tbsp tamarind juice ( from a lime sized tamarind pulp)
2 pinch of asafoetida/ hing
1/2 tsp turmeric powder
salt to taste
oil

For Grinding:
1 cup grated coconut
1 tbsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp jeera
3 shallots

For Tempering:
1/2 tsp mustard
3-4 red chillies
few curry leaves

Method:
Pressure cook the dal adding hing, turmeric powder and 2 shallots. ( adding shallots adds on extra flavour, its optional ).
Soak the tamarind pulp and extract the juice and keep it aside.
Cut all the vegetables into cube size , boil it adding very little salt.
Add the cooked dal to the vegetables also adding the tamarind extract.
Grind the ingredients for the masala to a fine paste, add it to the dal - vegetable mix and cook.
Heat oil in a tempering pan add mustard, red chillies and curry leaves, when the mustard starts spluttering transfer it to the cooked sambar.
Serve hot with rice, pappad and pickle.

Awards time: Saju has shared with me 2 awards thanks a lots dear

and i would like to share it you all my friends, please do take it as a gift from me.
Cheers!!!!!!!

Chicken Cutlet

2009-10-20T11:52:00.001-07:00

One of the snacks that kids always love to have. We always loved cutlets and mom made lovely ones. this is my mom's recipe and i hope you all would love it too :)

Ingredients:
500 gram chicken
1/2 tsp pepper powder
1/2 tsp garam masala
1 smashed green chilly
1 small piece smashed ginger
salt to taste

1 big onion ( chopped )
2 potatoes ( boiled and peeled )
1 inch ginger ( chopped)
3-4 green chillies
1/4 tsp garam masala
1/4 tsp pepper powder
1 cup bread crumbs
1 egg
few curry leaves ( chopped)
salt to taste
oil

Method:
Boil the chicken with garam masala , pepper powder, ginger, green chilly and salt.
Debone and cut the chicken into small pieces.
Boil the potatoes and smash it.
Heat oil in a kadai and saute onions, green chillies, ginger, curry leaves, pepper powder, garam masala, and mix well until the onions turn translucent.
Add the chopped chicken pieces and mix well,now add the potatoes and add salt if needed, and mix, let it cool.
Once cooled , roll into balls and flat it or any of your choice.
Beat the egg, dip the cutlet first in the egg and then coat with bread crumbs.
Deep fry it in oil, until golden in colour.
Serve hot with any sauce of your choice.

HAPPY DIWALI

2009-10-16T09:51:00.003-07:00

Hi friends, Wishing all of you and your family a very HAPPY DIWALI.

Brinjal Curry / Egg plant Curry

2009-10-13T09:37:00.000-07:00

Well,as i got to know recently this is a famous recipe in Tamilnadu, and very well known as "Yenna Kathirikka".

Ingredients:
5 medium sized bringals ( baby bringal are perfect )
1 big onion thinly sliced
1/2 tbsp red chilly powder
1/2 tsp turmeric powder
1/2 tbsp tamarind juice
2 sprigs coriander leaves
1/2 cup water ( adjust accordingly)
salt to taste
oil

For grinding:

1/2 tbsp grated coconut
5 shallots
3 garlic pods
3 red chillies ( adjust according to taste)
4 tsp coriander powder
1/2 tsp jeera
1/2 tsp pepper
1 pinch turmeric powder

For tempering:

1/2 tsp mustard
1/2 tsp fenugreek seeds
2 red chillies
curry leaves
oil

Method:

Wash and slit open the bringals and marinate with red chilly powder, turmeric powder and salt with very little water for a few mins.
Heat 2tbsp oil in a pan and saute the bringals until half done and all the sides turn a dark colour, and keep it aside.
In the same kadai saute onions till translucent.
Add the fried bringals, ground paste, tamarind juice, salt and mix well.
Add 1/2 a cup of water and let the bringal get cooked.
Add coriander leaves.
Now for the tempering, heat oil in a pan add mustard, fenugreek seeds, red chillies and curry leaves, once the mustard starts spluttering, transfer it to the dish.
Serve hot with rice.

My dear blogger friends have shared some awards with me Sree with

and also Sangeetha with

Raje with

and a fun meme,Here is the meme part:

1. Where is ur cell phone: i don't have one :(
2. Ur hair: Black
3. Ur mother: sweet
4. Ur father: loving
5. Ur favorite food: appam and stew
6. Ur dream last night: i was fast asleep
7. Ur favorite drink: Cold Coffee
8. Ur dream/goal: be what i want to
9. What room r u in: living room
10. Ur hobby: painting ,music,i just don't stick on one
11. Ur fear: insects
12. Where do u want to be in 6 years: visiting India
13. Where were u last night: @ home
14. Something u aren’t: hmm....
15. Muffins: none
16. Wish list item: amma's lovely dishes
17. Where did u grow up: trivandrum
18. Last thing u did: cleaned our room
19. What are u wearing: nite suit
20. Ur TV: its off
21. Ur pets: no way
22. Ur friends: very few
23. Ur life: enjoying to the core
24. Ur mood: calm
25. Missing someone: parents and bro
26. Vehicle: yeap, a big one
27. Something ur not wearing: bangles
28. Ur favorite store: every "Indian" store
29. Ur favorite color: Dark green
30. When was the last time u laughed: just a while ago
31. Last time u cried: while missing parents :(
32. Ur best friend: nims.
33. One place that I would go over and over: Trivandrum
34. One person who emails me regularly: friends
35. Favorite place to eat: home
Passing on to my all lovely blogger friends, please to collect it....Keep rocking gurls!!!

Mushroom Manchurian

2009-10-06T08:12:00.001-07:00

Ingredients:
1 cup button mushroom
1 cup onion ( diced)
1/2 cup bell peppers / capsicum ( diced)
3- 4 green chillies ( chopped)
4-5 cloves of garlic ( chopped )
1 inch garlic ( chopped )
4 tbsp tomato sauce
2 tbsp chilly sauce / sweet and chilly sauce
3 tsp soya sauce
1 tsp corn flour
spring onions / coriander leaves
salt to taste

For the batter:
1/4 cup maida
3 tsp cornflour
1 tsp red chilly powder
1/2 tsp pepper powder
1/4 tsp soya sauce
1 tsp ginger- garlic paste
salt to taste

Method:

Mix all the ingredients for the batter into a thick consistency like dosa batter, adding water as needed, and add the diced mushrooms.
Heat oil in a kadai and deep fry the mushroom till crisp and golden colour.
Heat oil in a kadai,add chopped ginger and garlic,green chillies, onions and bell pepper, saute for couple of mins.
Add the sauces and mix well.
Mix 1 tsp corn flour with 1/4 cup of water and add it to the vegetables, also add salt if needed.
Boil it to a thick sauce consistency and add the fried mushrooms mix well until all the mushrooms are coated with the sauce.
Garnish with spring onions and serve hot.

Jackfruit seeds thoran

2009-09-30T09:50:00.000-07:00

My grandmothers special " Chakkakuru thoran ".

Ingredients:
1 cup Jackfruit seeds / Chakkakuru
salt to taste
oil

For grinding:
1/2 cup coconut ( grated)
1 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp jeera
1 garlic pod

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

Method:
Grind the coconut and the others to a coarse form.
Heat oil in a pan add mustard seeds, red chillies, and curry leaves, let it pop.
Add in the jackfruit seeds and saute for a min, add salt to taste and 1/4 cup water letting it to cook on a medium heat.
Add in the ground paste and mix well,check for the salt, and add if needed. Keep sauteing until dry.
Serve it with rice.

Prawn Curry/ Chemeen curry

2009-09-26T11:19:00.000-07:00

This is one dish that i have fell in love long back. One of my favorite dishes, its a typical Kerala ( South India )style prawn curry. Now you can just substitute prawns for your choice of fish also. Its makes a perfect lunch :)

Ingredients:

1 lb prawns ( cleaned)
5 green chillies ( split into two, also adjust accordingly)
1 inch ginger juliennes ( cut into thin pieces)
5 garlic pods ( juliennes / cut into halfs )
1 tomato sliced
1/4 tsp fenugreek powder/ uluva/vendhayam
few curry leaves
salt to taste
oil

For grinding:
1 1/2 cup grated coconut
1 tsp red chilly powder ( adjust accordingly)
1/2 tsp turmeric powder
1 small onion ( shallot)

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

Method:
Boil prawns with ginger, garlic, green chillies and salt.
Grind coconut following with the others to a smooth paste.
Once the prawns are half done, pour in the grind mixture and the sliced tomato.
Check for the salt, leave it until done.
Lower the heat, pour in a teaspoon of oil, fenugreek powder ,a few curry leaves and mix well and cook for about 5- 10 mins.
Heat oil in a pan and add mustard, red chilies and curry eaves, once the mustard starts popping transfer it to the curry and mix well.
Serve hot with rice.

Note: I have used coconut oil in here, it gives in a typical Kerala flavour to the dish, but using coconut oil is purely optional and can be substituted with any cooking oil.Using lots of curry leaves adds in flavour.

Chicken in a Creamy gravy

2009-09-23T14:32:00.000-07:00

Ingredients:

1/2 kg Chicken
2 small potatoes( cut into 4 pieces)
1/4 cup onions (thinly sliced)
1 tsp ginger ( chopped)
1 tsp garlic ( chopped)
1 tsp coriander powder
1 1/2 tsp chilly powder
1/4 tsp pepper powder
1/2 tsp vinegar
1/2 tsp all purpose four / maida
1/2 cup milk
1/2 inch cinnamon stick
4-5 cloves
2 cardamom
few curry leaves
salt to taste
oil

Method:
Wash and clean the chicken pieces.
Mix chilly pwdr, coriander pwdr and pepper powder with 1/4 cup water and keep aside.
Heat oil in a pan adding, cardamom, cloves and cinnamon.
Add in onions , ginger and garlic and saute until the onions are done.
Now add the soaked powder and mix well, pour in 1 cup water and let it boil.
Add the chicken pieces, vinegar and salt to taste, stir in between.
Once the chicken is half cooked, add in the potatoes, cover and cook until done in a medium flame. ( add enough water for the potatoes to be cooked)
Mix milk with maida (all purpose flour) and add it to the curry with lots of curry leaves and mix well.
Let the curry simmer for another few mins until the gravy has thickend, also check for the salt.
Garnish with curry leaves.
Serve hot with roti, naan , puri or rice.

Recipe courtsey : Vanitha magazine

Pavakka theeyal

2009-09-19T20:48:00.000-07:00

A famous Kerala ( South India ) dish, made with Bitter gourd in a thick spicy coconut gravy.
Ingredients:
2 bitter gourd cleaned and cubed
1/2 cup shallots/ kunju ulli ( or a medium size onion cubed)
2 tbsp tamarind juice (extracted)
1/4 tsp turmeric powder
1/2 tsp fenugreek powder
sat to taste
oil

For grinding:
1 cup grated coconut
1 tsp chilly powder ( adjust accordingly)
1 tsp coriander powder
1/2 tsp whole pepper
1 red chilly
1 shallot

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

Method:
Heat a kadai adding 1 tbsp oil.
Add onions, bitter gourd, salt to taste and saute until half done.
Roast coconut and the others until brown and grind to a fine paste.
Now add the tamarind juice and 1/2 cup of water and cook, until the bitter gourd is done. ( add tamarind juice according to the bitterness of the bitter gourd).
Add the ground paste, turmeric, fenugreek pwdr and let boil for a few min.
Heat oil in a tempering kadai and pop mustard seeds, red chillies, curry leaves and transfer it to the dish.
Serve hot with rice...!!

Its Award time now, i would rather call it " awards time". Pinky of eshoboshoaahare has passed me on a shower of awards. I never ever thought i'll be getting on these 8 awards and that too in a short time. You made my day Pinky, thanks a ton :) !!!!

But, i would surely want to share my happiness with my other blogger friends too..

Maria of Marias Menu
Sarah Naveen of Vazhayila
Sangi of Simply Delicious
Sangeetha of Kothiyavunu
Mythreyi Dilip of Myerecipecorner
Tresa of Joy of Cooking

Assame Egg Curry

2009-09-14T08:17:00.000-07:00

This is one big hit Egg curry that amma used to make at home. It is a Assame egg curry, i am not so sure whether this is an authentic recipe, whatever...this is simply an awesome curry, and im a great fan of this dish. :) I hope you guys also would like it.

Ingredients:
4 hard boiled eggs
1/2 tsp tumeric

2 medium size potates ( boiled and cubed)
1 medium onion ( thinly sliced)
1 tomato
2-3 green chillies
1/2 tsp ginger-garlic paste

1/2 tbsp chilly powder
1/2 tsp garam malasa powder
few sprigs of coriander leaves
salt to taste
oil

Method:

Boil the eggs and peel of the shell.
Mix 1/2 tsp of turmeric, salt to taste with a few drops of water and apply on the eggs, and fry it in oil, until all the sides have puffed up.
In the same pan heat oil and add onion, ginger-garlic paste and green chillies, saute until translucent.
Add chilly powder, turmeric powder, garam masala, chopped tomatoes and saute for a min.
Add 1/2 cup of water the boiled potatoes, salt to tatse and cook until the tomatoes are soft, and the gravy thickens.
Now add the fried eggs and and mix well with the gravy.
Garnish with coriander leaves and serve hot with rice.
Cheers....!!!!!!!

Kuzhipaniyaram

2009-09-06T21:42:00.001-07:00

Ingredients:
2 cups idly batter ( recipe follows)
1 medium onion (chopped)
4 green chillies (chopped into very small)
1/2 tsp mustard seeds
few curry leaves
salt to taste
oil

Method:
Heat oil in a pan, add mustard seeds, curry leaves, green chillies and chopped onions.
Saute until the onions are soft, then let it cool.
Add to the idly batter and mix well, adding salt to taste.
Heat the paniyaram pan, and grease it.
Pour a spoon full of batter to each holes, cover and cook on a low heat.
Using a fork or a toothpick turn the paniyaram the other side and cook till done.
You can check the paniyaram by piercing it with a toothpick, If the toothpick comes out clean , then your paniyaram is done.
Serve it hot with coconut chutney or any of your choice.

For the idly batter:
2 cups of raw rice ( i buy idly rice)
1/2 cup of urad dal
1/2 tsp fenugreek seeds
salt to tatse

Method:
Wash and soak raw rice adding fenugreek seeds, overnight.
Do the same with urad dal.
Rice and urad dal should be soaked separately.
You can soak it overnight, or it should atleast stand for 5-6 hours.
Drain the water from urad dal and grind it into a smooth paste, adding very litte water.
If you are using a wet grinder, just add 3-4 ice cubes and you would get fluffy urad dal batter. ( the more fluffy your urad dal mixture gets, the more soft becomes your idly)
Once done, transfer the batter to a vessel.
Now grind the rice to a very smooth paste.
Mix it with the urad dal paste, adding enough salt ,mix well.
Now close it and keep in a warm place to get fermented.
It should take about 8 hrs to get fermented. ( but i keep overnight).
Once done, it will be double the size, again mix well with a spoon.
Pour the batter into the idly plates , steam it for about 20 mins.
Poke the idly with a toothpick, if it comes out clean, then its done.
Serve it with sambar or chutney.

Now some of my great moments, honestly speaking i am totally and deeply touched, Sarah Naveen of Vazhayila has passed on 3 awards to me,its a great way of encouragement.... thanks a ton. :)

Pappad with coconut and spices

2009-09-04T11:07:00.000-07:00

Pappad / Pappadam (in malayalam) / Appalam( in tamil) has always been on top list in every indian household. Here we are going to have a make over for the usual pappad. A special pappad treat for you all, enjoy!.

Ingredients:
7-8 deep fried pappad (crushed into medium pieces)
salt to taste.

For grinding:
1/2 cup grated coconut
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp jeera

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

Method:

Break the pappad into medium size pieces.
Grind the coconut and the rest of the ingredients into a coarse form.
Heat oi in a pan, add mustard seeds, red chilly and curry leaves.
Add the ground paste and saute until the raw smell goes.
Add the pappad pieces, salt to taste and mix well.
Serve hot with rice or you can even have it as a snack.

Mushroom Biriyani

2009-08-31T19:22:00.000-07:00

Ingredients:
2 cups biriyani rice
1 cup button mushroom (sliced)
1 big onion ( sliced)
1 tomato ( sliced)
3 green chillies ( chopped)
few coriander leaves and mint leaves
salt to taste
water
oil

1/2 tbsp chilly powder
1/2 tsp garam masala
1 tsp ghee
1 inch cinnamon stick
2 cardamom
1/4 tsp fennel seeds

For grinding:
1 tsp poppy seeds
1/4 tsp fennel seeds
1/2 tsp jeera
2 cloves
1 cinnamon stick ( 1 inch length)
4 garlic cloves
1 ginger( 1 inch length)
1/4 cup mint leaves

Method:

Grind the ingredients into a smooth paste and keep aside.
Heat a pan add ghee and oil.
Add cinnamon stick , cardamom, fennel seeds saute for a min and add onions green chillies and a few mint leaves a saute until the onions are translucent.
Pour in the ground paste and cook until the raw smell goes.
Add sliced mushroom , chilly pwdr, garam masala pwdr and the rice mixing well.
Add 3 cups of hot water , and salt to taste.
Add few mint leaves and coriander leaves.
Close the lid and cook until the rice is done on a medium to low heat.
Garnish with fried onion and coriander leaves.
Serve hot with raita pickle and papad.

Inji pachidi /Ginger Pickle

2009-08-28T07:53:00.000-07:00

Onam always gives a feeling of something new and beautiful. Now this is my first Onam with my new blogger friends and i am really happy to celebrate this Onam with you all.Wishing you all a prosperous and memorable Onam!!! Here i have made a few Onam special recipes, hope you all would like it.

Ingredients:
1 inch piece ginger
1/2 cup grated coconut
1/2 tsp chilly powder
1 tsp coriander powder
1 lemon size tamarind ball ( pulp extracted)
1/4 - 1/2 tsp sugar
salt to taste
oil

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

Method:

Wash and chop ginger into small pieces or grate it.
Heat a pan and dry fry it till crisp, and keep aside to cool.
Heat a pan and fry grated coconut , chilly pwdr and coriander pwdr until dark brown on a medium heat.
Once cooled grind the coconut mix, fried ginger, 1/4 - 1/2 tsp sugar to a fine paste.
Heat oil in a pan, add mustard seeds, once it starts popping add red chillies and curry leaves.
Add the ground paste, tamarind juice, a pinch of turmeric , salt to taste and cook until it gets thicker.
Serve it for the Onam Sadhya/ feast......it can be refrigerated.
Cheers!

Chilly Chicken

2009-08-27T18:08:00.000-07:00

A very famous indo- chinese dish which is loved by everyone. This is my version of chilly chicken. Hope you all would like it.

Ingredients:
1 lb chicken
1 big onion ( cut into cube size)
1 small capsicum/ bell pepper ( diced)
1/2 tbsp soya sauce
1 tbsp tomato sauce
1/2 tsp chilly powder
1/2 tsp pepper powder
2 green chillies
1/2 tbsp cornflour
5-6 garlic pods ( chopped finely )
1/4 cup water
salt to taste
oil

For the batter:
1 1/2 - 2 tbsp cornflour
1/2 tsp ginger garlic paste ( opt)
1 egg
1 tsp pepper powder
a pinch of orange colour ( you can substitute with turmeric powder)
salt to taste

Method:

Wash and cut chicken into cube size pieces.
Marinate the chicken with the batter ingredients and leave for atleast 15 mins.
Deep fry the chicken pieces in oil until done.
Heat oil in a kadai add chopped garlic, green chillies and fry for a min.( don't let it get burnt)
Add diced onions fry a bit. ( it should be done but still crisp).
Now add the diced capsicum/ bell pepper and saute for a min, add the chilly pwdr, pepper pwdr, soya sauce and the tomato sauce.
Mix cornflour in 1/4 cup of water and add it to the sauce mix, add salt to taste.
Once the sauce gets hot add the chicken pieces and mix until its coated well.
Garnish with spring onions or green chilly and serve hot.

Note: The sauces do contain salt , so be careful when adding salt at the end.

Parippu Curry / Moong dal Curry

2009-08-27T17:30:00.000-07:00

A true taste of Keraa.The very first curry which gives a start for "Sadhya". This recipe always reminds me of the lovely Onam Sadhya we had at home. Hope you all would like this, do give it a try.

Ingredients:
1 cup Moong dal / Cheruparippu
salt to taste

For the ground paste:
1/2 cup grated coconut
1/2 tsp jeera
1/2 - 1 tsp chilly powder
1/4 tsp turmeric powder
1 small onion / kunju ulli

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

Method:

Heat a pan and roast the dal without adding oil until light brown.
Pressure cook the dal until done and smash it well.
Grind coconut, jeera, chilly pwdr, turmeric pwdr and onion into a fine paste, and
add it to the dal.
Add salt to taste and 1/2 cup or needed water and boil for a few mins.
Heat oil in a pan, pop mustard seeds following with red chillies and curry leaves, add this to the cooked dal.
Serve hot with rice, mango pickle and pappad.

Manga Achar / Mango Pickle

2009-08-26T18:37:00.000-07:00

Onam has almost reached our door steps and its high time that i post atleast some of the main curry for the " Onam Sadhya". " Sadhya" in malayalam is particularly the food served on Plaintain Leaves on special ocassion which has rice as the main dish accompanied with 20 or more varities of side dishes, following with " Payasam" ( sweet porridge).
Now here i have " manga achar" for you people, especially for onam. I am sure you will like this recipe.

Ingredients:
1 raw mango
1/2 tbsp chilly powder
1/2 tsp mustard seeds
1/2 tsp asafoetida
2 red chillies
few curry leaves
salt to taste
oil

Method:

Cut mango into bite size pieces. ( as in the picture)
Mix the cut mangoes with asafoetida and salt and keep for half an hour.
Heat oil in a pan ,pop mustard seeds following with red chillies and curry leaves.
Add chilly powder to the hot pan and take off from the heat, and roast for a few mins and let it cool.
Add mangoes and mix well, refrigerate and use.

Spicy Chicken Roast

2009-08-20T22:11:00.000-07:00

My first days in the kitchen and with a party in which i was supposed to make anything out of Chicken that i knew. Now i really knew nothing and still had to make whatever be the consequences. I knew what i wanted and started ........and there i ended up with this. Now this is one such recipe that i came up with and which was a big hit at home as well as at the party.
I have used just Chicken leg piece ( Drumstick Chicken ) , i have also tried it substituting with the usual chicken pieces and it tastes the same ....its just great.

Ingredients:
4 chicken drumsticks( chicken legs)
1tsp ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp lemon juice

2 medium size onions thinly sliced
2 medium size tomatoes
3 green chillies
1 tsp ginger garlic paste
2 tsp chopped coconut pieces
1 tsp mustard seeds
few sprigs curry leaves
salt to taste
oil

For the masala:
1 tsp chilly powder
2 tsp coriander powder
1 tsp pepper powder ( adjust accordingly )
1/2 tsp turmeric powder
1/2 tsp garam masala
1 1/2 tsp tomato sauce (optional)

Method:

Clean the chicken pieces and make a few cuts on the chicken.
Mix chicken with ginger garlic paste , turmeric powder and salt and keep aside.
Heat oil in a kadai pop mustard seeds and curry leaves.
Add onions and ginger garlic paste and saute until golden brown.
Add all the masalas and saute until the raw smell goes.
Cook adding the chopped tomatoes, tomato sauce ,about 1/2 cup water and salt until done.
Once its cooked separate it from the kadai.
Heat 1 tbsp of oil in the same kadai and add the chicken pieces and fry on a high heat until all the sides have turned into a golden colour.
Add the masala mixture to the chicken pieces and cook on a medium heat until done.
Garnish with chopped coconut and few curry leaves and serve hot with rice or roti.

Now its time that i share something with you all.Oh My God!!!!!!! Now this is something more than that i could really face. I am just on my initial stages with my blog, and then too an Award, i mean Awards!!!! My dear friend Maria of marias menu has made my day by passing me on three Awards, and inspiring me. Thanks a lot dear.

I would like to share these with some of you:

seema

hema

divya

veena

annita

niya

Cheers!!!

Aloo Masala/ Potato Masala

2009-07-26T09:36:00.000-07:00

Ingredients:
5-6 medium sized potatoes
1 big onion cut half and thinly sliced
5 green chillies
1 small piece ginger chopped
2 pinches of asafoetida
1/2 tsp turmeric powder
1 pinch of orange colour (optional)
1/2 tsp channa dal
1/2 tsp mustard seeds
water
salt to taste
oil

Method:
Boil potatoes, remove skin and cut into pieces.
Heat oil in a pan, add mustard seeds when starts popping add channa dal fry until golden brown and curry leaves, chopped ginger and green chillies.
Add onion, asafoetida, turmeric pwdr,and saute until translucent,.
Add boiled potates and smash with a spoon. ( as its already cooked, it would be easy, so that you get big pieces as well as smashed ones).
Add 1/2 a cup of water, mix a pinch of colour pwdr in water and mix well with the potates and let it cook until the gravy gets thickened.
Garnish with curry leaves or coriander leaves.
Serve hot with puri or roti.... happy meal!

Kootu choru / Rice and vegetables with a spicy coconut paste

2009-07-24T21:06:00.000-07:00

"Now what is this.....this isn't vegetable biriyani for sure...it looks more like an " aviyal sambar" mix!!!"..True..True!!
Go ahead, taste it! Well..@&*#, with a bit a guilty conscious had a spoon from the plate..hmmm hmmm it tastes good...its great..different!!!
A long way back from making a biriyani, a dish with a feel of home and true flavours.

I haven't heard of this dish before until my hubby dear made it for me.... and knowing more from my mom-in-law about the dish learnt that its a typical dish mostly made through out "Kanyakumai" or known as Cape Comorin ( the southern most tip of India) better known for the divine " Kanyakumari Temple".

So getting back to the recipe, its a dish made with rice , dal , mixed vegetables and spiced coconut paste.

Ingredients:
1 1/2 cup rice
1/2 cup toor dal
2 cups vegetables tables (plantain, cucumber, potato,snake gourd, beans, carrot, brinjal, drumsticks, mango very little, avarakka )
1/2 cup drumstick leaves
2 pinch asfoetida
1 pinch turmeric powder
1/2 tsp tamarind juice ( extracted from a lemon sized tamarind pulp)
few curry leaves
salt to taste
water

For grinding:
1/2 cup grated coconut
1 tsp chilly powder ( add accordingly)
1/2 tsp turmeric powder
1/2 tsp jeera
1-2 shallots

Method:

Cut all the vegetables to the little finger size.
Boil all the vegetables except brinjal and mango adding salt. ( check picture 1)
Cook dal adding asafortida and turmeric.
Grind coconut with spices into a coarse paste. ( check picture 2 )
Heat water in a vessel add rice, cooked dal, cooked vegetables, drum stick leaves, the grind paste, add salt, check for the spiciness and add chilly powder if needed, add tamarind paste, mix well and cook until the rice is done, cook it on a medium heat.(check picture 3)
Serve hot with pickle and pappad.

Note: I cooked rice and others in a rice cooker, you can either use a rice cooker or a usual pressure cooker.
While adding mango do check the sourness and then add tamarind only if needed.

Vazhapoo thoran / Banana flower thoran

2009-07-24T13:00:00.000-07:00

A typical Keralite dish, made from banana flower with a mild spicy coarse coconut paste.A quite common dish in most of the Kerala houses.

Ingredients:
1 banana flower chopped
1/2 cup grated coconut
1 tsp chilly powder
1/2 tsp turmeric powder
1/2 tsp jeera
1-2 pod garlic
salt to taste

For tempering:

1/2 tsp mustard
1/2 tsp urad
2-3 red chillies
few curry leaves
oil

Method:

Chop the banana flower and put it in water mixed with 1 tsp of curd.( This helps to maintain the colour of the flower from turning dark ).
Heat oil in a pan, pop mustard seeds adding red chillies and curry leaves.
Drain water from banana flower add it to the pan, saute on a medium heat.
Grind coconut, chilly pwdr, turmeric, jeera and garlic into a coarse paste.
Add it to the pan and mix nicely with the banana flower and cook it till done.
Serve with hot rice...happy meal!!!

Meen Peera / Meen aviyal / Fish in coarse coconut paste

2009-07-12T20:37:00.001-07:00

Meen peera, a traditional dish commonly made in every Kerala house.
This is made with small fishes like Netholli( smelt or anchovies). Back at home, we have a lady who brings really fresh fishes at home, at times she brings lots of Netholli's, and that's the time to celebrate with good smelling "Meen peera" This can also be made with canned tuna fish, and here goes a good lunch with 'Meen peera'.

Ingredients:
1/2 kg anchovies/ smelt
1 cup grated coconut
2-3 piece kudampuli / Gambooge ( tamarind can be substituted)
3-4 green chillies
4-5 garlic pods
1 piece ginger( equal to the garlic taken)
4-5 shallots
1/2 tsp chilly powder
1/2 tsp turmeric powder
curry leaves
water
oil
salt to taste

Method:
Wash and clean the fish.
Soak kudampuli in water.
Mix grated coconut, crushed ginger, crushed garlic, crushed shallots, green chillies,
turmeric powder, chilly powder, kudampuli, curry leaves, salt and fish.
Pop mustard seeds, add the fish mix and cover with a lid and cook on a medium flame.
Serve hot with rice.....Happy meal!!!

Note: Usually " Manchatti " ( earthen cookware) is used to cook fish in Kerala. If u dont have one any vessel of your choice can be used.
Kudampuli or Gambooge is a very essential ingredient for cooking seafood, mostly in fish recipes.

Pavaykka thoran / Bittergourd in dry coconut paste

2009-07-12T20:34:00.000-07:00

Ingredients:
2 bitter gourd chopped
1 big onion chopped
2 red chillies
1 tbsp tamarind juice
1/2 tsp mustard seeds
few curry leaves
salt to taste
oil

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

Method:
Heat oil in a pan, add mustard, red chillies and curry leaves, when it starts spluttering add the onions and saute till translucent.
Add the chopped bitter gourd and salt and cook on a medium heat until it becomes soft.
Now grind the ingredients for grinding into a coarse paste.
Add the tamarind juice, mix well and cook until done.
Serve with rice as a side dish...Happy meal!!!

Chicken thoran / Chicken in a spicy coconut paste

2009-07-10T19:12:00.000-07:00

I always loved to have chicken be it in any way gravy or dry. After coming here i really crave for my mom's dishes. This is a typical Kerala dish, which gives you a real feel of the land bringing all the fine flavours of its spices. I would say this is one of the must try dishes from Kerala.
A Chicken dish totally smeared in a dry coconut gravy.

Ingredients:

2 1/2 cup chicken pieces ( cut into small pieces)
1 1/2 cup shallots/ kunju ulli ( cut into half )
1 cup grated coconut
1 1/2 tsp crushed garlic
1 1/2 tsp crushed ginger
1 1/2 tbsp red chilly powder
2 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
3 red chillies
1 tsp mustard seeds
curry leaves ( more you add more the flavour)
oil
salt to taste

Method:

Heat oil in a pan and pop mustard seeds, red chillies, and curry leaves.
Add chicken pieces , crushed garlic, crushed ginger, turmeric powder and salt to taste and saute for about 5 - 10 min on medium heat, until half done.
Now add the shallots and mix well with the chicken and cook until the shallots are done. ( try not to add any water and let the onions get cooked in the chickens water itself)
Mean while heat a pan and fry the red chilly powder and the coriander powder until brown on a medium heat.
Grind together grated coconut, fried chilly powder and coriander powder to a coarse paste, add very little water.
Add the coarse paste to the chicken also adding garam masala and mix well.
Add lots of curry leaves and cook until done.
Serve hot with rice or chapathy...happy meal!!!

Vendayka aviyal/ Okra in a dry coarse coconut paste

2009-07-03T23:43:00.001-07:00

My hubby dear is really good in selecting fresh Ladies Finger/ Okra, because i usually end up with a mess. The other day he bought me so much of Ladies Finger that i didn't know what to do with the whole batch of them. All of a sudden my mom-in-law came up with her traditional recipe. I swear this is really a great dish. Introduced to me by my mom-in -law, i thought it would taste just like any other ' Vendayka Thoran' but it was different , it tasted really awesome. Now here goes the recipe.

Ingredients:

20-25 Ladies Finger (washed and slit vertically and then cut into 1 inch length)
2 big onions sliced
2 tbsp tamarind juice
salt to taste
oil

For the paste:
1 cup grated coconut
1 tbsp chilly powder (can adjust it accordingly)
1/2 tsp turmeric powder
1/2 tsp cumin / jeera seeds
3 shallots

For the tadka:
1 tsp mustard seeds
2-3 red chillies
few curry leaves
oil

Method:

Wash the Ladies Finger, dry them and slit vertically and then cut into half.
Heat a kadai and saute the ladies finger in the kadai without any oil, untill all the stickiness sticks on to the sides of the kadai.( This would help the dish from being soggy).
Heat oil in another kadai and saute the onions until half done.
Add the dried ladies finger and salt, and cook on a low heat with closed lid for 5mins.
Grind the ingredients for the paste into a coarse form, ( if you want a few drops of water can be used, best avoid it) and add it to the Ladies Finger and stir well.
Add 1 tbsp of oil and cook on a low heat.
For the tadka, heat oil , pop mustard seeds, red chillies, few curry leaves and pour on the dish, you can serve it hot with rice or even with chapathy...happy meal!!!

Egg Roast

2009-07-03T23:37:00.000-07:00

Egg Roast is a very famous dish which goes very well with breakfast dishes like appam, idiyappam, puttu , dosa and even you can have it for lunch with rice. It has a great taste and a fine aroma.
Here is a traditional spicy egg roast recipe.

Ingredients:

4 boiled eggs
2 onions sliced
1 tomato sliced
1 tbsp ginger chopped
3-4 garlic sliced
1 tbsp red chilly powder
2 tbsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 cup water
1/2 tsp mustard seeds
few curry leaves
oil

Method:

Heat oil in a kadai and pop mustard seeds and curry leaves.
Add onions, ginger and garlic, saute until golden brown, once done add chilly pwdr, coriander pwdr, turmeric pwdr and garam masala, saute on a medium heat until the raw smell goes.
Add sliced tomato, 1/2 cup water and salt to taste and cook until it turns to a thick gravy.
Now add the eggs into the gravy and cook for a few mins.
Garnish with lots of curry leaves or coriander leaves serve hot...happy meal!!!

Note: You can substitute the chopped ginger and sliced garlic with 'ginger garlic paste'. You can also make a few cuts on the egg before adding it to the gravy so that the gravy gets inside the egg.

Kothubarotta

2009-07-03T23:33:00.000-07:00

After getting a kitchen to rule of my own i was filled with great anxiety what my dishes were going to turn out into. I was filled with lots and lots of ideas totally with doubts, even though i enjoyed cooking under the supervision of my amma and our ever happy "sudhama chechi"( my amma's maid for quite a very long time) back at home, i was new being alone in the kitchen for the first time, slowly i got friendly with my spices and vessels, i started loving it, i enjoyed the way they turned out into.

Kothubarotta is one of the famous street food in Kerala. Its usually made from left over barottas. We had a hotel named "Azad" just a few walks away from our home, every evening they used to make kothubarotta and from around 5.30 - 6 o'clock we could hear the "tak- tak-tak" sound when we pass the hotel which would go on untill 8.30 in the night.
Now here is the recipe.

Ingredients:

5 Barottas shredded
2 onions diced
1 tomato diced
3-4 green chillies
1 tsp chilly pwdr
1/2 tsp turmeric pwdr
1/2 tsp chaat masala
3 eggs
1 tsp mustard seeds
few curry leaves
few sprigs of corriander leaves
salt to taste
oil

Method:

Heat oil in a kadai and pop mustard seeds, adding curry leaves and green chillies.
Add diced onion and saute until light golden colour.
Add chilly powder, turmeric powder and chaat masala( i used Eastern brand), saute it for a few mins.
Add tomatoes and saute until its cooked, also adding 1/2 cup of water.
Now add the shredded barottas and mix well.
Once the barottas are soft add the beaten eggs with salt to taste and mix well, until the eggs are cooked.
( i usually take out half of the mixed barotta before adding the eggs, so that i can scramble it fast and then add the remaining barotta).
Garnish the dish with corriander leaves and serve hot with raita ...happy meal!!!

Egg Sandwich - scrambled version

2009-06-18T22:20:00.000-07:00

Now here is a very simple recipe for sandwich, this was one of my first trials for cooking back home, i never knew what to add and what not to, now this is one of my hubby dear's favourite. Here is the recipe for the scrambled egg sandwich.

Ingredients:

3 eggs
4-6 slices of bread
1 onion chopped
1/2 tomato chopped
2 green chillies finely chopped
1 tbsp tomato sauce
1/2 tsp green chilli sauce
1/2 tsp mustard seeds
few sprigs corriander leaves
salt to taste
oil

Method:

Heat oil in a kadai and add mustard, let it pop.
Add onion and green chilli, saute untill the onion turns translucent.
Add tomato, and saute untill it becomes soft.
Add beaten eggs, salt, tomato sauce, green chilli sauce and mix it well.
Cook untill the eggs are done and garnish with corriander leaves.
Now heat a pan and toast the bread slices on both sides.
Fill the egg mixture on top of one slice and keep another slice on top.
Cut the bread diagonally as in teh picture.
Serve as breakfast or snack.....happy meal!!!

Butter milk curry / Kachiya moru

2009-06-18T19:25:00.000-07:00

Now this is the very first curry that made after my marriage, and which came out good after my 2 -3 tries. This curry has always occupied a special place on our dining table back at home, and the only curry that my brother always love to have without any complaints, this curry always make me remember the happiness on my brother's face when ever amma made this.

Ingredients:

2 cups curd or buttermilk (i used curd)
1/4 onion sliced
1 tsp chopped ginger
1/2 tsp chilly powder
1/2 tsp turmeric powder
3-4 red chillies ( green chillies also can be used)
1/2 tsp mustard seeds
few curry leaves
few coriander leaves
salt to taste
oil

Method:

Heat oil in a kadai, and pop mustard seeds.
Add red chillies and curry leaves.
Add sliced onions and ginger, saute it until the onions turn golden brown.
Add the chilly powder and turmeric powder.
Saute again for a few mins.
Take the kadai from the fire and add the nicely beaten curd or butter milk.
Add salt to taste and garnish with corriander leaves.
Serve hot with rice.....happy meal!!

Lemon Rice

2009-06-17T23:21:00.001-07:00

Who wouldn't love to taste a difference from the usual plain rice and curry. It would make a different look with a yellow coloured rice, and also that which taste really good. Now here is a simple lemon rice recipe.

Ingredients:

2 cups of rice (i used the normal rice basmati also can be used)
4 tbsp lemon juice
1/2 tsp turmeric powder
3-4 red chillies
1 tbsp channa dal
1/2 tsp mustard seeds
few curry leaves
salt to taste

Method:

Wash and soak rice for about 30 mintues.
Drain and then cook rice till its done, and keep aside untill its totally cooled.
Heat a kadai and pop mustard seeds,
then add channa dal wait for a few mintues untill it turns golden brown.
Now add the red chillies and the curry leaves.
Add turmeric powder and then add rice and mix well.
Add lemon juice and salt to taste.
Serve hot with pickle and pappad.....happy meal!!

I had some fried grated coconut which i added to this , and it did taste really good, it is optional and everything depends on your own taste buds.

Momo

2009-04-26T18:41:00.000-07:00

I still remember the first day i tasted this wonderful food " momo" when we were in Nagaland. Its a very common street food in there, which has the most adorable shape and taste. Now here i present to you all my own momo.

Ingredients:

2 cups of all purpose flour (maida)
1 tbsp oil
salt to taste
water

For the filling:

1 cup of chicken, boiled and minced
1 inch lenght ginger
3-4 green chillies
1 tbsp lemon juice
salt to taste
oil

Method:

Mix the flour, oil and salt in a bowl.
Knead it into a soft dough by adding water.
Crush the green chillies and ginger into a coarse form.
Mix the minced chicken with the paste , also adding lemon juice and salt.
Make small balls out of the dough.
Roll it into small rounds and add the filling. (while making rounds out of the dough, be sure that you use oil and not the flour)
Fold it into balls or of desired shape as shown in the picture.
Steam it for about 20 -30 mins in a idli cooker, or any kind of steamer.
You can serve it with green chutney.....happy meal!!!

Dal

2009-04-15T16:10:00.000-07:00

Having dal for lunch or dinner is always healthy.....be it any kind of it!!! Its high in Carbohydrates, protien , and fiber .....and these are what that make these tiny beautiful things highly nutritious and healthy. Now here is a very quick, simple and a tasty recipe for dal.

Ingredients :

1 cup Toor Dal
1/4 tsp chilli powder
1/4 tsp turmeric powder
3 red chillies
1/2 tsp cumin seeds
1/4 cup thinly sliced tomatoes
a few sprigs of corriander leaves
oil
salt to taste

Method :

Cook the dal in a pressure cooker.
Heat oil in a pan and add cumin seeds and red chillies, once it starts spluttering add the sliced tomatoes, staute till the tomatoes are soft.
Add the chilli powder and the turmeric powder.
Add the cooked dal and salt to the mixture.
Cook it in a medium heat for about 5 - 10 min.
Garnish with coriander leaves.
Serve it hot with rice or chapathy.....happy meal!!!!!

Mushrooms !!!! Mushrooms!!!!!!!

2009-04-13T20:09:00.000-07:00

Mushrooms !!!!! have these been my love for long!!! i really think so, my taste buds have always loved having these cute lil' ones....and still no one could change our relationship. Now here is quite a very simple recipe, for a lazy day ahead with mushroom!!!!!!!!

Ingredients :

2 cups of mushroom ( i used button mushroom, any sort can be replaced)
1/2 onion sliced
2-3 red chillies
1/2 tsp mustard seeds
few curry leaves
salt to taste
oil

Method :

Wash and cut the mushrooms into small pieces vertically
Heat the pan, add mustard seeds , red chillies and curry leaves.
Once the mustard starts spluttering, add the onions and saute till they are translucent.
Add the mushrooms and salt, leave it on a medium to low heat until the mushrooms are done.
Serve it hot with rice, or chapathy of your own choice..........happy meal!!!

" Egg " Aviyal

2009-04-09T20:13:00.000-07:00

Aviyal has always been a totally veggie dish, and has never taken a turn. But this one has made me love it like anything. This is one dish which i loved whenever amma made it "especially' for me , and the only non- veg aviyal i have ever heard of!!!

5 boiled eggs
4 drumsticks ( cut into 1 1/2 inch length and slitted)
3 - 4 red chillies
1/2 tsp mustard seeds
few curry leaves
1 tbsp coconut oil
salt to taste

to grind :
1 1/2 cup of grated coconut
1 tsp chilly powder
1/4 tsp turmeric powder
1/4 tsp cumin seeds
1-2 pearl onion (opt)

method:

Grind the coconut, chilly powder, turmeric powder, cumin seeds and the pearl onion to a coarse paste adding very little water,(that's is the way we like it at home, if you want you can make it into a fine paste also).
Boil the eggs and cut it into half's vertically.
Heat the pan , pour a small amount of water and add drumsticks leaving it to cook.
Once the drumsticks are done, add the paste and salt, and cook for 5 - 10 mins in a medium heat.
Add the eggs and leave it on a low flame until the curry gets thickened.
Heat oil and add mustard seeds, red chillies and curry leaves, once the mustard starts spluttering add the seasoning to the aviyal.
Serve it hot with rice.....happy meal!!