I am happy that i am back and trying a sneak peak into my blog baby after so long. Many a things are happening around me , excitement - happiness - a bit of stress - so many emotions and so much. Anyway , i do not guarantee a full fledged blogging in here for sometime , but i surely would not want to abandon my blog.
So , back to the recipe , it is a " usual or may be a staple " chutney amma made for most of the times to accompany papa's ever favorite breakfast dish " Idli ". Either a Red Coconut Chutney or  a White Coconut Chutney and even the Dry Coconut Chutney , but myself and my brother were never fond of these , until i came here to the US. Its usually called as " Vella Chammanthi / White Chutney "at home , and now i totally devour the taste of this chutney.

         This chutney is usually made with just Coconut - and Curd as the main ingredient , amma totally avoids adding roasted gram / pottu kadala , but i just added for a slight thickness , because my curd wasn't so thick you can totally avoid it or use it as per your wish.
This chutney goes very well with Idli , Dosa , Ada Dosa , Tapioca Adai Dosa etc.


White Coconut Chutney /  VellaThenga Chammanthi

Ingredients :

1 cup Grated Coconut
1 -2 tbsp Pottu Kadala / Roasted gram ( optional )
1/2 cup Thick Curd
1 1 /2 Green chili
1 inch piece Ginger
a small pinch of Tamarind
salt to taste

Method:

Grind all the ingredients together to a smooth paste, adding just enough water as needed to make it to a smooth paste , but not watery.
Heat oil in a Kadai and pop mustard  and curry leaves, and add in the ground chutney and just heat it in a low heat, do not boil the chutney.
Transfer into a serving bowl and serve.

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           Ethappazham / Ripe Plaintain are always something very nostalgic to me. As a kid i was seen as the thinnest girl , and each and every aunties who met my Amma would suggest her many a ways to make me get atleast eat something and gain weight. Its now that being a parent i realize how hard it was on her to get me to put a bit of flesh !!! But never did something like that happen then, but now its not at all that way any more. ;)

Well talking about this particular recipe , this was one of the method suggested to my mom to help me put on some weight , i loved eating it , but nothing magical happened with my weight number. So its kind of nostalgically connected with me ;) . Now even after years of gaining more weight , i still love to have this not with the mind set of  gaining anymore of the weight , but for the taste.
Even my little darling she is a huge fan of this Ethapazham Fry. 
I usually burn my bananas and so the Caramelized taste , and we all love it.


Caramelized Ripe Plaintain / Ethappazham Fry

Ingredients:

1 Ripe Plaintain / Ethappazham ( cut in rounds )
1 -2 tbsp of Ghee ( or even more during the frying )
Sugar to sprinkle

Method:

Heat ghee in a pan and fry the bananas on both the sides on medium to high heat.
 Until the bananas turn  golden brown or even darker,  ( i usually add in a extra spoon on ghee while frying for that extra taste ).
Once done, transfer on to a serving plate drizzle a tsp of ghee on top and sprinkle sugar while still hot, and serve.

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Getting pretty hectic for sometime is totally keeping me away from my blog, still i try a sneak peak on to whats happening with my blog these days. Yes friends, i am totally getting exhausted at times but still i am enjoying each and every little thing happening around me, and i am so much waiting to share a lot of things with you all, just waiting for me to get back and settled, and i'm sure its going to happen pretty soon too.

So today , its just a simple recipe with Veggies and Seafood combo!! Tindora is my dad's ever favourite veggie, and i still remember him buying loads of them, but even though its bought in huge quantities he has a limit to it too, and explains us kids about the goodness of it.
I saw this recipe in our fortnightly regional language magazine a while ago , and thought of sharing it with you all.
We three loved it with steaming hot rice in the afternoon, and for night with rotis. And i must say , it went well with both rice and rotis.


Tindora - Prawns with Coconut and Spices / Peera

Ingredients:

 8 - 10 Tindora / Kovakka ( slit length wise into four )
10 Prawns / Shrimp
1/2 tsp Turmeric
Salt

1 cup Grated coconut ( give it once pulse in your mixer )
4 Green Chili ( slit )
1 inch Ginger ( chopped )
1/2 of a Onion ( sliced )
2 piece Gamboge / Kudampuli ( soaked in hot water, cleaned )



Method:

Clean and de -vein the prawns, mix it with turmeric , enough salt and boil it adding enough water until half done, and drain and set aside.
In a bowl add in Coconut + Green chili + Ginger + Onion+ Gamboge / Kudampuli and give it a nice crush with your hands or you can use a motar and pestle.

Heat oil in a Kadai and pop mustard seeds , add in Tindora / Kovakka and saute for a min or so.
Add in the prawns + the coconut mixture, sprinkle in some water and cook over low  - medium heat until done.
Serve hot with Rice / Roti.

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            We are early bird diners , i meant we are done with our dinner almost by 7 o'clock in the evening. So, we rarely get a chance to munch on evening snacks , but when we do its a full fledged ones. On our routine grocery purchase days i usually tend to avoid munchies for us , but just grabs on the little ones share. Adya loves to have something something or the other , but its CAKE first on the demand list.
As its been a while we all three had a evening snack , i was all in for some sweet - spicy taste.
Soft and sweet - Sweet Potatoes served with Spiced up Shallots .

 This has been the best Combo ever known to me , it was the best evening snack to fill your tummy with some hot Tea.
It can be a bit filling at times , but i am sure no one can just stop by tasting just one.
We had big spoons of shallots on the potatoes and loved the burst of flavours, even adya was happily dipping in her spiced shallot and enjoyed her piece !!
These are some of my Grand Ma's special serves , and i adore it the most when made by her.


Spiced up Shallots

Ingredients:
10 - 15 Shallots sliced
1 tsp Red chili powder ( adjust accordingly )
2 -3 tbsp Coconut oil
Salt

Method:
Clean , wash and slice the shallots very thin and put it in a bowl.
Add in chili powder , salt and oil, and mix it well with the back of a spoon or a motar & pestle or just use your clean HANDS , it works best.
Serve with Cooked Sweet Potatoes.

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I mostly try to stick on the same recipe procedure but makes changes with the veggies i am using. I recently was left with nothing but some potatoes , mushrooms and lady fingers. For the usual cook in me i would have made some Moru Curry / Buttermilk Curry + a Potato Fry or a Mushroom Fry to go with Rice for our lunch menu. But the unusual cook in me woke up  to try out the Kerala Potato Masala Curry adding in some Mushrooms. And i must say , i was happy with the result and was pretty glad that i tried it out.

We are huge Mushroom lovers, most of the times we have a big pack of White or Cremini Mushrooms stocked in my refrigerator. Its kind of easy to make something with mushrooms , for evening dinners , right ??
So , how did all of your weekend go ?? We had an absolute blast with our friends , and little girl was so excited to play with her friends.


Mushroom - Potato Coconut milk Curry

Ingredients:
8 - 9 Mushrooms ( cubed )
1 medium Potato ( cubed )
1 small Onion ( cubed )
1 inch piece Ginger ( chopped )
1  Coconut milk ( thick , i used canned milk + 1 cup water )
Curry Leaves
Salt to Taste
Oil

Masalas :
1 tsp Red Chili powder
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder

For Tempering:
1/2 tsp Mustard seeds
2 Dry Red Chili ( broken into pieces )
few Curry Leaves

Method:
Heat oil in a Kadai and add in chopped ginger + onions and saute until just translucent.
Add in Chili powder + Coriander powder + Turmeric powder and saute for a few mins.
Add in the Potatoes and saute again, add salt + pour in a cup of water and let it cook.
Once cooked and without any water left , add in the mushrooms and saute until done.
Pour in Coconut milk,do not let it boil , just simmer it for a few mins on low heat, and take it off.
Heat oil in a small Kadai , pop mustard seeds + red chili + curry leaves , and pour it over the prepared gravy..
Serve hot with Rice / Roti

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               Most of the time we forget to do the simplest things in life which gives us the most happiness. Never did i know that having the sweetest little girl in my life would change it for the most wonderful phase. But yes, at her age 3 , its getting hard handling her  do's and dont's , her tantrums, her way of trying to be independent ,everything does set my blood pressure to a higher level, but a hug or a smile she gives me just gets me back to the most happiest situation.

She is super hyper , in a way i do complain it.. but only in a positive way.
While taking her back from school, Cuppy Cake would make a visit to her friend's house who lives just next to her school. So one day they had some Vermicelli Kheer / Semiya Payasam all ready for us, and Adya was filling her tummy with the payasam , and totally skipped her lunch on that day. Never did i know she was so fond of payasam . So after a few weeks i made it again for her.
Its rare that i make payasam , other than a festive day or so, but may be i'll need to make it often now.

Semiya Payasam / Vermicelli Kheer

Ingredients:
1 cup Semiya / Verimiceli
1/2 tsp Ghee

1 cup Sugar
1 1/2 cups Milk + 1 cup Water ( i used full fat milk , so added water )
2 -3 Cardamom ( crushed )

1/2 tsp Ghee
few Cashews
few Raisins

Method

Heat ghee in a kadai and roast the vermicili until it turns golden brown.
Once it turns colour to golden take off from heat and set aside until needed.

In a very clean vessel heat milk at medium to high heat , once it starts boiling add sugar to it and reduce the heat to medium, keep stirring all the while.
Add in the vermicelli and let it cook thoroughly, and keep stirring in between.
Add in the crushed cardamom and mix well.
Once done, check for sugar and add milk or water as needed.
Heat ghee in a small pan and fry cashews and raisins, and add it to the payasam / kheer.
Serve hot or chilled.

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     Nowadays i find myself stirring up recipes which are made quite often at home by mom. I think i am sinking into a home sickness mode now, that i make so much of amma's recipes other than trying out something new or the staple curries that i usually make. Yeah , i know , its just been a year that I've been to India , but i guess i have reached a saturation point earlier this time :) !!! Hopefully we might plan something soon, i wish it to happen pretty soon itself.

So, i wanted to share this very recipe which is very common at our house, mom usually makes this at least once in a week , with different veggies. Pulin Curry  literally translates to Tamarind Curry , but the use of tamarind is limited to a small quantity and coconut is very well used in this curry. I am not sure , but guess this is something that i have seen only in Trivandrum side households, i would say a Kerala Style Puli Curry.

This curry can be made with Cucumber - Brinjal Combo or Lady finger - Brinjal. This curry truly has a distinct flavour , and this is best combo with a Fish Fry and a Veggie stir fry. I still remember days having this gravy with hot hot fish fry right out from the pan and i should say, that was the perfect meal of all.

Puli Curry /  Tamarind -Coconut Curry

Ingredients:
5 -6 Drumsticks ( finger length, i used the frozen ones )
5 -6 Lady fingers ( cut in 2 or 3 )
1 Brinjal ( cubed )
Tamarind ( a small lemon sized soaked in water and extract juice )
Salt
Oil

For Grinding :
1 1/2 cups  Grated Coconut
1 Shallot
1/2 tsp Cumin
1 tsp Red Chili powder
1/2 tsp Turmeric powder

For Tempering :
1/2 tsp Mustard seeds
2 -3 Dry Red Chilies
1 Shallot ( sliced )
Curry leaves

Method:

Saute lady fingers without adding oil on medium heat , for about 2 mins, and set aside.
In a vessel boil drumsticks adding about 1 cup water , until done.
Add in the brinjals and the tamarind extract and, let it cook until half done.
Now add in the lady fingers, and let it simmer for a minute or two.
Pour in the ground mixture ,water as needed and just heat the curry  , do not let it boil, it may curdle.

Heat oil in a small kadai and pop mustard seeds, chili , shallots and curry leaves, and pour the tempering on the curry and serve.

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        There are so few numbers of people who truly believe in being simple rather than showing off themselves. Well, simplicity falls in so many ways - some dress up so much but simple and down to earth in their character , but some totally be simple in their outward looks , and follow just the same in their lives too. There are foods that mean the same too, just so simple in looks, but it would turn out to be the best comfort food.

Everyone has their own comfort food, it may be a  rice - curd, rice - dal , roti - dal , rice - rasam , it just differs from person to person. Well today's post is so very simple , and i know, i have been using the word ' SIMPLE ' from the very beginning onwards. So today its about a super simple Tomato Rasam. Its rare that i make rasam at home, but this is something i wish to make on a lazy day. It so simple to make and a tasting one too.

Instant Tomato Rasam 

Ingredients:
2 Tomatoes ( diced)
4 Shallots / Pearl Onion ( sliced )
6 Garlic cloves ( sliced )
1 -2 Green chili ( slit )
1/2 tsp Mustard seeds
Oil
Salt to taste

Tamarind a small gooseberry sized ( soaked in warm water , and juice extracted )
1/2 tsp Red chili powder
1/4 tsp Turmeric pwder
1/4 tsp Fenu greek powder
2 pinches Asafoetida

Coriander leaves

Method:

Heat oil in a Kadai and pop Mustard seeds , add in shallots , garlic , green chili and saute until the shallots turn soft.
Now add in the tomatoes and saute until soft and mushy.
Mean while , pour in 3  to 3 1/2  cups of water to the  tamarind extract and add in the masala powders , and enough salt to taste and mix well.
Once the tomatoes turn soft and mushy pour in the masala + tamarind water and bring it to a boil.
Once it starts to boil, lower the heat and let it simmer for a few mins.
Take off from heat , add in the chopped coriander leaves and serve hot with rice.

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          As it is getting hotter day by day , im trying my best to add in curd to our everyday food. Little girl and i am a great great fan of curd, and we can even survive on just curd at least for a few days. Back at home curd based curried are made very often, but here i don't make it so often. But now we have it most of the days.

Pavakka pachidi / Bittergourd in spiced curd is one curry amma made during Onam or Vishu festivals for the lunch feast . A very traditional curry , pachidi is usually made with cucumber . beetroot , ladys finger . Well, some call it , kichadi and some call it pachidi- if anyone knows the actual name just let me know :).

Pavakka Pachidi / Bitter gourd in a spiced Curd

Ingredients

1 - 2 Bitter gourd / Pavakka ( cut in half moon shape / chopped )
1 cup Curd ( beat it with a fork to smooth )

1/2 cup Grated Coconut
1/4 tsp Cumin / Jeera
1 1/2 Green Chili
1 small Shallot

For tempering:
1/4 tsp Mustard seeds
 1 Green chili ( slit )
1 Shallot ( sliced )
few curry leaves

Method:

In a pan heat about 2 - 3 tbsp oil and fry the bitter gourd / pavakka pieces
Grind together coconut + cumin + green chili + shallot to a very fine paste.
( we usually do not heat this mixture but if you want , you can microwave it for just 30 sec )
Add the beaten curd to the mixture and mix well with enough salt to taste.
Add in the fried Bitter gourd pieces and mix well.

For tempering : Heat oil in a small pan and pop mustard seeds + green chili + shallots + curry leaves, and pour it on the curry, and serve.

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   Its rare that my girl demands me to cook anything spicy. But a few days ago , just after she started recovering from the seasonal flu , she suddenly asked me Chicken Curry when i was feeding her dinner which was just plain dosa and curd ( one of her favorite, for most of the other times ). It was the first time she asked me something spicy, mostly its a Cake or a Cookie on the demand list.  So when she asked me things which were spicy i had to make it at any cost.The very next day , thinking of making a soup with plus a curry we bought mutton.

Its been a while that we bought mutton at home, and i wanted to make something mild spicy for the little one. My mom in law used to make mutton long time back, she used to prepare it with Roasted Ground Coconut , i have heard from hubby that it used to taste awesome , and that she no longer made mutton at home. Anyways i was pretty familiar with the Varutharacha Chicken Curry which amma made, but she rarely did mutton that way.

There is a distinct flavour of roasted coconut in this curry, the gravy turned out to be pretty thick too, adding more curry leaves means more flavour.


Mutton in a Roasted Coconut Sauce / Varutharacha Curry

Ingredients
2 lbs Mutton
1/2 tsp Turmeric
1 inch Ginger crushed
3 Garlic crushed
1 small Onion

1 Red Onion ( sliced thin and small )
1/2 Tomato ( chopped )
1/4 tsp Turmeric powder
1 tbsp Ginger - Garlic paste
1 tbsp Coriander powder
9 - 10 Shallots ( cut in half )
2 Potatoes ( cubed )
Salt
Oil

Whole spice :
1 inch Cinnamon stick
3 - 4 Cloves
2 Cardamom ( crushed )
1 - 2 petals of Star Anise

 For grinding :
3/4  cup Grated Coconut
1 tbsp Coriander powder
2 tsp Red Chili powder
1 tsp Pepper corns

For tempering :
1/2 tsp Mustard seeds
2 - 3 Dry Red Chili
Curry leaves

Method:

Pressure cook mutton adding onion+ turmeric , salt , ginger - garlic and pepper for about 5 - 6 whistles on high heat.
Heat oil in a Kadai and pop the whole spices , and add in the onion and saute until soft.
Add in the ginger - garlic paste and tomatoes and saute for 2 mins.
Add in the coriander powder and fry for another 1 min and add in the potatoes and just enough water to cook the potatoes.
Once the potatoes are cooked , add in the cooked mutton pieces + the ground coconut paste.
Pour in about 1 - 2 cups of water and check for salt.
Let it boil and then reduce the heat to a simmer, add in the shallots + few curry leaves, and let it simmer until the gravy has thickened and the shallots are cooked.
In a small pan, heat oil and pop mustard seeds + red chili + curry leaves and add it to the curry.
Serve hot with Rice , Roti , Appam.

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           Appam is one of the best and one of the traditional breakfast in Kerala. Now a favorite for many outside the state too. Well, writing about Appam, we make it almost every two week once. As a kid i never ate the crispy part but the soft inner appam, and i guess even the little is following me on that.

Well, this Appam is usually reffered as Palappam at home, but we really do not bother to call it as such, we just call this particular Appam and every other Appam recipe  as Appam. There are many varitey of Appams and i do have a few Appam recipes in my kitty Kallappam & Appam - without Coconut . Most of the times i serve my Appam with a proper Kerala style side dish, it would be mostly a Stew but may be a Chicken Curry or a Mutton Curry does take turns.

  I have tried making Appam without adding yeast a couple of times, sometimes it gets well fermented, sometimes it just becomes a disaster. So, now a days without taking any chances i just add yeast and it just works superb.You can see the batter before and after fermentation picture above.I have already shared a few curry recipes that are usually served with Appam : Egg - Potato Stew , Chicken Stew

Palappam - Kerala Appam

Ingredients:

2  1/2 cups Raw Rice / Sona Masoori / Basmati / Idly rice ( i usually use sona masoori or Idly rice )
1 cup Grated Coconut
1/2 - 3/4 cup Cooked Rice
Coconut Water / Water

1/2 tsp Yeast
6 tbsp Sugar ( i add a  few more spoons, i like my appam to be sweet )
Salt as needed


Method:

Wash and soak the rice in water for 5 -6  hours or overnight.
Grind it to a smooth paste with grated coconut and cooked rice adding water as needed. ( i refrigerate fresh coconut water and use it while grinding , plain water is fine too ).
Once ground transfer it to a large container and mix yeast + sugar + salt, and stir well.
The batter should be a little watery ( be careful not to add to much of water ), cover the container and let it ferment for about 6 hours or until fermented.
Once fermented just mix it , it will be airy, do not over mix it, check for salt and sweetness.
While making appam , just scoop the batter from the top ( i mean the batter with the bubbles ).

Heat your Appam Chatti between high - medium , pour in a ladle of batter into the pan and swirl the pan slowly and close it with a lid for 3 mins , and make appams.
Serve hot with curry of your choice.

Notes - I usually store fresh Coconut water  just after breaking my coconut , and i keep it refrigerated , you can use it within in a week.

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        Back in India, fish is a staple food at home, may be in a curry , fried and like a thoran ( a dry coconut based side dish ). So missing your favorite food is out of question , and more than that you have your food made by a expert chef " The Mom ". When at home i used to a vegetarian most of the times and always felt happy eating Rice and Curd, and i was kind of proud inside when someone stated about me "she loves rice and curd " . Its now i realize how much i miss for some  spicy fish foods that mom made.

Here sometimes i get so nostalgic and my tounge just want to taste those aunthentic curries without any delay. I may not have fresh fish in store for me all the time but , lucky me !!!  i store a pack of dried shrimp / prawns in my  freezer and within minutes i stir up my Kerala Style Curries, an just indulge.
As hubby dear isn't a good fan of dried fish food, i make it while he's at office and again, lucky me; i have little cuppy cake as my partner in crime ! she lovess any thing made with dried shrimp, i have not posted many recipes with it, but surely have one - Dried Shrimp Roast.

Dried Shrimp in a Roasted Coconut Sauce /  Unakka ChemmenTheeyal

Ingredients:

1/4 cup Dried Shrimp / Prawns ( Unakka Chemmen Theeyal )
6 -7 Shallots ( diced )
1 tsp Tamarind pulp ( dissolved in 1 cup water )
1/4 tsp Turmeric
Salt to Taste
Curry Leaves

To roast& ground

1/2 cup Grated Coconut
1/2 tbsp Coriander powder
1 tsp Red Chili powder
4 Pepper Corns

To temper

1/2 tsp Mustard seeds
2 -3 Dry Chili
Curry Leaves
Oil

Method:

Soak the dried prawn in water for 10 - 15 mins , clean it and set aside.
Dry roast Coconut until golden brown on medium heat, now add in coriander pwdr and chili powder and pepper, roast again until dark brown. Cool it and grind it using little water to a fine paste.
Heat oil in a pan and saute shallots for a sec, add in the washed prawns , tamarind water, turmeric, and cook until the shallots and shrimp turn tender.
Add in the ground paste and cook, let it simmer on a medium heat for 5 -6 mins.
Once done, set it aside.
Heat oil in a pan, splutter mustard, red chilies, curry leaves and add it to the curry.
Serve hot with rice.

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             If we are having Appam at home then the side dish undoubtedly is a Coconut milk based Stew, mostly it is a Vegetable stew or a creamy Chicken Stew .This time i made a Egg - Potato Stew , this curry reminds me of my childhood days, it has just been re - created from my memories. I tasted it from our neighbour Laila aunty's house, it was long time and i was too small back then to ask the ingredients nor how it was made.

As a kid i used to go play at her home with her kids during the evenings,  and we were served with home - made goodies most of the times. I have some very tasty memories about her, she made some super soft cakes and crunchy goodies, and we always got to taste them but she moved to another state in a few years time.
I always wanted to make this Egg stew but never gave it a try. Recently i made it ; the same way i made Chicken Stew with Potatoes and Carrots, but tasting this it surely did re-kindle my good old days, but i felt hers to be the BEST, well every other curry for that matter.
I made Appam / Pallappam to go with it, and  will surely post the recipe soon. If you want to try i have other Appam recipes too :  Kallappam  , No - Coconut Appam & Palada / Rice Crepes which would also be a good Combo with this dish

Egg - Potato Stew / Kerala style

Ingredients:
4 Hard-boiled Eggs
1 - 2 medium Potatoes ( Cooked & diced )
1 small Carrot ( diced )
1 medium Onion ( diced )
2 Green Chilies
1 inch Ginger ( chopped )
Curry Leaves as needed

1/2 tbsp Coriander powder
1/2 tsp Red Chili powder
1/2 tsp Garam masala powder
a pinch Turmeric

2 Cardamom ( crushed )
2 Cloves
1 inch Cinnamon stick
4 - 5 Pepper corns

1 1/2 cup Thick Coconut milk
5 Cashews ( soaked in water and grinded to paste )

Method:

Heat oil in a pan and add in Cardamom + Cloves+ Cinnamon and Pepper corn,let it splutter.
Add in the Curry leaves+ Ginger+ Chili + Onions and saute until just translucent.
Add in Carrots, and saute for a min, add in the masala powders and saute for few mins.
Pour in a 1/2 cup of water and let it boil, once the carrots and done add potatoes.
Pour in Coconut milk and add salt; pour in about 1/2 cup water and let it simmer , do not boil it.
Add in the Cashew paste and stir well. Add in the eggs and let it simmer.
Serve hot with Appam.

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     Week day mornings are really becoming hectic for me now ; i need to be well prepared for the breakfast , lunch and a brunch for the little one. Yes , i need to pack lunch for my husband so, its a busy morning everyday, i have be to well prepared ahead of time , or else i'll surely have fumes from my head. In our household ; Cornflakes or be it any of its kind of breakfast ...which we need to pour in milk and have, is a big NO. Yes we did have it for most of our breakfast before that we have reached to a saturation point now that we cant take it any more.  So, i need to make a proper breakfast anyway. It just depends on my daily thinking , may be Dosa , Idli , Pancakes , Sandwiches ....But a hectic morning doesn't mean that i manage every day breakfast ;) , well sometimes a simple curry make the busy breakfast hours turn really special.  A simple , comfort breakfast curry can just be the perfect Combo to fill our tummy, just as this one.

Thattukada or Roadside shops are a common sight back in our home town. These roadside shops mainly focuses on Breakfast / Dinner dishes like Thattu Dosa , Idlis and so on. Well these Pancake shaped dosa's are mostly sided with Coconut Chutney, Ulli Curry , Egg Omelet , Parippu Vada, Pappadum ( fries ) and a Cup of Tea well that surely makes a Complete Thattukada Style Food. I am surely drooling over when i'm typing these down, surely misses home now !!!
So this is just the way my mom makes it with Shallots , usually the shallots used in this curry is crushed and then added into the gravy , and then cooked. I sauteed it as for my taste buds. I hope atleast some of you there who are by now drooling over the Thattukada Food would surely try this out.

Shallots Curry / Ulli Curry THATTUKADA STYLE

Ingredients:
15 -20 nos Shallots / Kunjulli
1 1/4 tsp Red Chili Powder ( i used Kashmiri Chili Powder )
1/2 tsp Tamarind Extract
a pinch of Asafoetida
1/2 tsp Mustard seeds
1 -2 Dry Red Chili
Salt to taste
Curry leaves
Oil

Method:
Slice the Shallots into medium size.
Heat oil in a Kadai and pop mustard seeds , red chili and curry leaves.
Add in the Shallots ( do not let it turn mushy ) saute for a minute; add in chili powder and asafoetida.
Pour in 1 - 1 1/2 cups of water ,  add in the tamarind extract and salt to taste.
Let it simmer for a few mins and Serve hot with Dosa or Idli.

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    Now a days my little lady is all about doing things herself. Yes, each and everything, she does reminds me that she is growing fast now!! She does take time to do things a bit longer, especially when it comes to having food on her own, ill have the whole place turned into a mess; but its really cute to see her do it on her own. When it comes to helping me, she loves peeling boiled eggs, and would gobble one  right after peeling.
The other day we had some friends over for dinner, so i made some Chicken Sandwiches  and the most popular Kerala food Combo String Hoppers / Idiyappam and Chicken Stew / Chicken Ishtu and for dessert it was Caramel Custard.

While in college we friends used to meet up at our friend Nimi's home who sayted near the college. So most of the times we used to get some yummy treats made specially made by her mom, and once it was the yummiest Chicken stew ever and then on its just this special recipe of aunty that i follow. Usually its Appam for the perfect Combo, i do have some Appam recipes which would be perfect for this : Kallappam  and Appam - without Coconut.


Kerala Chicken Ishtu / Chicken Stew


Ingredients:
1 lbs Chicken
1 Onion - big sized ( sliced )
1 - 2 Potatoes medium ( cubed )
1 Carrot - medium sized ( cubed )
1 inch Ginger piece ( chopped )
5 Garlic (chopped )
2 Green Chilies ( slit )
Curry leaves
Salt to taste

1 tsp Red Chili Powder
2 1/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
a pinch of Turmeric Powder

2 Cardamom
2 Cloves
1 inch Cinnamon stick
4-5 Pepper Corns

1 cup Thin Coconut Milk
1 cup Thick Coconut Milk
 Cashew paste ( about 10 cashews soaked in water )

Method:

Heat oil in a Kadai and saute Cardamom + Cloves + Peppers and Cinnamon sticks.
Add in Onions + Ginger + Garlic + Green Chilies + Curry leaves saute until translucent.
Add in the masalas and fry for a minute, add in the chicken + salt and mix well.
Pour in thin coconut milk and cook on medium heat.
When half done add in potatoes and carrots, cook until the chicken and veggies turn soft and done.
Pour in the Thick coconut milk  + Cashew paste + 1/2 cut water and cook on low to medium heat for another few mins.
Adjust the water level as required.
Add in more curry leaves if needed and Serve hot with Appam.

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Sometimes, still knowing that i need to publish a post i totally get short of words.Well, but that doesn't stop me from publishing this post. This curry is what i made a few days ago, its like our comfort food. This is made in different variations using  diff vegetables, i have used Eggs and Mushroom the same way Amma makes it at home.

It has its own flavors, and tempering at last does add in a special taste to the curry.

Egg & Mushroom in Coconut Gravy / Mutta Puli Curry


Ingredients:
4 Eggs ( boiled , and cut in 4 )
9- 10 Button Mushroom ( cut in quaters )
Salt to taste

For grinding
1 cup Grated Coconut
1 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1/2 tsp Jeera / Cumin seeds
1 Shallot

For tempering
1 tsp Mustard Seeds
2-3 Dry Red Chili
Curry leaves
Oil

Method:

Ground everything with the coconut into a very smooth paste.
Heat a Kadai and saute the mushroom for a min or so add in enough water and cook for 2 - 3 mins.
Drain the water and add in the coconut paste + 1 cup water, check for salt and let it simmer and cook.
Once cooked add in the boiled eggs and remove from heat.
Heat oil in a kadai add mustard + chilies + curry leaves and temper the gravy.
Serve hot with rice.

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  We include fish in our meals like most of the times, and it is Salmon Fillets which are bought very often. I usually make Kerala Salmon Fish Curry with that other wise i just make a Simple Fish Fry with that. This time we wanted something different, something that we haven't tried out. We need a change at times right thats what we too thought.

I was all set to try something new with it, i thought of making it in a Egg Roast type. During the first experiment day i made it using the same ingredients as said, but i really forgot to add Tamarind and only thought about it after the dish was made. I really didn't want to give up. Again gave it a try another day , but this time adding Tamarind and that too i added Gambooge / Kudampuli ,it gave such a difference to the dish, it was just amazing.
I am sure it would taste great if adding the normal Tamarind. I am very sure of making this dish again and again.

Spicy Salmon Fish Roast

Ingredients:
1 lbs Salmon Fillet ( cut in big Cubes )
1 tsp  Red Chili Powder
1/2 tsp Turmeric Powder

1 big Onion ( sliced )
9 - 10 Garlic pods ( sliced )
2 -3 " Ginger piece ( sliced )
3 Green Chilies
5 pieces Goumbge  / Kudampuli  ( soaked in hot water for 10 mins, cleaned and torn )
Curry Leaves
Salt
Oil

1 tsp Red Chili Powder ( adjust accordingly )
1 tbsp Coriander Powder
1 tsp Turmeric Powder
1/2 tsp Fenu greek Powder
1/2 tsp Fish Masala ( opt , i used Aachi Fish Masala )

1 tsp Mustard seeds
1/2 tsp Fenugreek Seeds / Uluva
Curry Leaves

Method:
Marinate the Salmon pieces with red chili pwdr, turmeric pwdr and salt for about 1/2 an hour and deep fry it in oil, until done, and set aside.
Heat oil in a kadai , pop mustard , fenugreek seeds, curry leaves and add in Green chilli + Ginger + Garlic + Onions and saute until soft and translucent.
Add in Chili pwdr, Turmeric pwdr Coriander pwdr , fish masala and saute for 5 mins add in the Gambouge , tomatoes , salt and pour in 3/4 cup water and cook until thick and just a little water left.
Sprinkle the fenu greek powder, add in the fish pieces and toss well with the masala.
Pour in 1/2 cup of water and let it simmer until thick, add in lots of curry leaves and serve. 

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