Shrimp and drumstick sambar

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Ingredients:-

  1. Shrimps – 250 grams; cleaned
  2. Toor dal – 1/4 cup
  3. Coconut oil – 2 tbsps.+ 1 tsp.; divided
  4. Mustard seeds – 1 tsp.
  5. Dry red chillies – 2 numbers
  6. Curry leaves – a few
  7. Ginger – 1 tbsp.; chopped
  8. Garlic – 5 big cloves + 2 big cloves; chopped and divided
  9. Greenchilly – 4 numbers; slit
  10. Shallots – 1 cup; thinly sliced
  11. Onion – 1 medium; cubed
  12. Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
  13. Coriander powder – 2 heaping tsps.
  14. Kashmiri chilly powder – 1 heaping tsp.
  15. Sambar powder ( I used Nirapara) – 1 heaping tsp.
  16. Tomato – 1 cup; cut into bite size cubes
  17. Drumstick – 1 number; cut into 3″ pieces
  18. Water – 2 cups
  19. Thick coconut milk – 1 cup
  20. Salt to taste

Method:-

  1. Cook 1/4 cup of toor dal adding 1/4 tsp. of turmeric powder, 1 tsp. of salt, 2 garlic cloves and 1 tsp. of coconut oil. Simmer for 15-20 minutes after the first whistle. Open the cooker once the pressures subside. Mash the cooked dal and keep it aside.
  2. Heat 2 tbsps. of coconut oil in a wok and add the mustard seeds. Allow them to pop. Add the curry leaves and dry red chillies and mix. Stir in the chopped ginger and chopped garlic (5 big cloves) and cook till the raw smell disappears. Add the slit greenchillies, shallots and onions and cook till they just start to turn brown in color.
  3. Add the turmeric, chilly, coriander and sambar powders and cook for a minute on low heat. Stir in the tomato and fry for 5 minutes. Add 2 cups of water and bring the mixture to a rolling boil. Add the shrimps and drumstick pieces and cover cook on low heat for 20 minutes or till most of the water has evaporated.
  4. Add the mashed dal and cook further for 5 minutes.
  5. Finally add the thick coconut milk and remove from heat.

Source:- Magic Oven

Posted in Lakshmi Nair recipes, Seafood, Traditional Kerala dishes | Leave a comment

Moist chocolate cookies

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For the recipe please click here.

Posted in Baking, Chocolate, Cookies, Uncategorized | Leave a comment

Purple Yam/ Kachil Puzhukku

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Ingredients:-

  1. Kachil – 4 cups, chopped into smaller pieces
  2. Water – 1 cup
  3. Salt – 1.5 tsp.
  4. Turmeric powder – 1/4 tsp.
  5. Coconut oil – 2 tbsps.
  6. Curry leaf – a few

For the coconut paste:-

  1. Grated coconut – 1 cup
  2. Cumin seeds – 1/2 tsp.
  3. Greenchilly – 3 to 4 numbers
  4. Garlic – half a big clove
  5. Turmeric powder – 1/4 tsp.
  6. Shallot – 2 numbers

Method:-

  1. Cook the kachil in water adding salt, 1 tsp. of coconut oil & turmeric powder in a pressure cooker. Simmer for 5 minutes after the first whistle. Open the cooker after the pressures subside. Cook till the water evaporates and mash the kachil pieces with the back of a ladle.
  2. Crush together the grated coconut, garlic, shallots, greenchillies, cumin seeds and turmeric powder to a coarse paste (like we do for aviyal).
  3. Add the coconut paste to the mashed kachil and cook for 5 minutes more. Finally add coconut oil and curry leaves and remove from heat.
  4. Keep covered for sometime for the flavours to mingle.
Posted in Traditional Kerala dishes | Leave a comment

Naadan Prawns and Plantain Curry

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Ingredients:-

  1. Raw banana – 1 number big or 2 numbers small; cut into 1″ pieces
  2. Prawns – 250-500 grams; shelled, deveined and cut into half from the middle if big
  3. Greenchilly –  1 number; slit
  4. Kashmiri chilly powder – 2 tsps.
  5. Turmeric powder – 1/2 tsp.
  6. Salt to taste
  7. Kudampuli/Kokum – 2 big pieces soaked in 1/2 cup of hot water
  8. Water – 1.5 cups + 1 cup; divided

For the coconut paste:-

  1. Coconut oil – 1 tbsp.
  2. Grated coconut – 1.5 cups
  3. Shallots – 4 numbers; sliced
  4. Garlic – 2 big cloves
  5. Ginger – 1 tsp.
  6. Curry leaves – a few
  7. Kashmiri chilly powder – 1 tsp.
  8. Turmeric powder – 1/2 tsp.
  9. Pepper powder – 1/2 tsp.
  10. Water as needed

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Shallots – 1/4 cup; thinly sliced
  4. Curry leaves – a few
  5. Dry red chillies – 2 numbers

Method:-

  1. For the coconut paste, heat 1 tbsp. of coconut oil in a wok. Add the grated coconut,  shallots, curry leaves, ginger and garlic and fry till the coconut changes colour slightly. Stir in the turmeric, chilly and pepper powders and cook for a minute on low heat. Grind the roasted coconut to a very smooth paste adding enough water as required.
  2. Combine the plantain, chilly powder, turmeric powder, greenchilly, kokum along with the water it was soaked in, 1.5 tsps. of salt and 1.5 cups of water in a manchatti. Bring the mixture to a boil and cover cook on low heat for 30 minutes or till the plantain pieces are almost cooked through. Bring the gravy to a rolling boil, lower heat and now add the prawns. Cook further for 15 minutes till the prawns are cooked and almost 3/4th of the water has evaporated. Add the ground coconut paste and 1 cup of water. Bring the curry to a boil. Cook on medium heat for 5-7 minutes or the raw taste of the coconut paste goes.
  3. Finally, heat 1 tbsp. of oil in a wok. Add mustard seeds and allow them to splutter. Stir in the sliced shallots, curry leaves and dry red chillies and cook till the shallots turn golden brown in colour. Pour this over the curry.
  4. Serve this curry with Rosematta rice.
Posted in Lakshmi Nair recipes, snacks, Traditional Kerala dishes | Leave a comment

Ghatte Ka Pulao

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Ingredients :-

For the pulao:-

  1. Basmathi Rice – 1.5 cups
  2. Ghee – 1 tbsp.
  3. Oil – 1 tbsp.
  4. Salt – to taste
  5. Green cardamom – 2 numbers
  6. Cloves – 2 numbers
  7. Bay leaf – 1 number
  8. Fennel seeds – 1 tsp.
  9. Onion – 2 medium, thinly sliced
  10. Greenchilly – 2 numbers, slit
  11. Garlic – 4 numbers, (pasted)
  12. Ginger paste – 1 tsp.
  13. Turmeric powder – 1/2 tsp.
  14. Kashmiri chilly powder – 1 tsp.
  15. Tomato – 1 cup, chopped
  16. Cilantro – 1/4 cup, finely chopped
  17. Mint leaves – 2 tbsps, finely chopped
  18. Garam masala powder – 1/2 tsp.
  19. Ghatta – 3/4 cup
  20. Boiling water – 3 cups
  21. Fried onions – 1/2 cup

For the Ghatta:-

  1. Besan/ Chickpea flour – 1 cup
  2. Salt – 1.75 tsps.
  3. Kashmiri chilly powder – 1 tsp.
  4. Turmeric powder – 1/2 tsp.
  5. Ajwain – 1/2 tsp.
  6. Cumin powder – 1/2 tsp.
  7. Crushed coriander seeds – 1 tsp.
  8. Oil – 2 tbsps.
  9. Thick curd – 1/4 cup
  10. Baking soda – a pinch
  11. Mint leaves – 8 numbers; chopped
  12. Water – a few drops
  13. Oil for deep-frying

Mix together all the ingredients from 1-12 to make a dough. Keep aside for 5 minutes. Divide the dough into 4 portions and roll each portion into a sausage. Drop the rolls in boiling water and cover cook for 10 minutes. Remove the cooked rolls from the boiling water and cut them into 1/4″ thick slices. Deep fry the ghattas in hot oil till golden brown in colour. Drain on paper towels and use 3/4 cup of these fried ghattas for making the pulao.

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the it aside.
  2. Heat the ghee and oil in a broad non-stick pan.
  3. Add the rice and fry on medium high heat for 3-4 minutes.
  4. Keep the rice aside.
  5. To the same pan used for frying the rice, add the oil  and stir in the whole spices followed by the sliced onions and greenchilly. Cook till the onions turn golden brown in colour.
  6. Add the ginger garlic paste and cook for 7 minutes.
  7. Add the turmeric powder and kashmiri chilly powder and cook for a minute on low heat.
  8. Add the chopped tomatoes and cook till they turn completely mushy. Add the cilantro, mint and mix.
  9. Stir in the rice and add 3 cups of boiling water. Add salt and cover cook on medium low heat for 7 minutes. Add the fried gattas and mix. Cover and cook for 3 more minutes.
  10. Finally add the garam masala powder & the fried onions.
  11. Serve hot with raitha.
Posted in North Indian, rice | Leave a comment

Custard loaf

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Ingredients:-

For the cake batter

  1. Plain flour –1 cup
  2. Baking powder – 1 tsp.
  3. Salt – a pinch
  4. Butter – 125 grams; softened
  5. Powdered sugar – 1/2 cup + 2 tbsps.
  6. Eggs – 2 numbers, large
  7. Vanilla essence – 1 tsp.
  8. Vanilla custard

For the vanilla custard:-

  1. Vanilla flavoured custard powder – 1/2 heaping tbsp.
  2. Whole milk – 1/2 cup + 2 tbsps.
  3. Sugar – 3/4 level tbsp.

Method:-

  1. Preheat the oven to 180C.
  2. Mix the custard powder with 2 tbsps. of milk and set aside. Heat 1/2 cup of milk and bring it to a scalding point. Stir in the sugar and custard- milk mixture. Cook on a low heat till the custard thickens. Let this custard cool down completely to room temperature.
  3. Sift together the plain flour, salt & baking powder.
  4. Beat together the softened butter and  powdered sugar for 10 minutes with a hand mixer till light and fluffy.
  5. Beat in the 2 eggs, one by one and beat well after each addition.
  6. Beat in the vanilla essence.
  7. Fold in the dry flour mixture alternated with the cooled custard.
  8. Transfer this mixture to a loaf cake tin.
  9. Bake at 180C for 35-40 minutes.
Posted in Baking, Cake, Continental, Lakshmi Nair recipes | 2 Comments

Mango Rice

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Ingredients:-

  1. Basmathi Rice – 1.5 cups
  2. Coconut oil – 3 tbsps.
  3. Mustard seeds – 1 tsp.
  4. Chana dal – 1 tsp.
  5. Urad dal – 1 tsp.
  6. Cashews – 1/4 cup
  7. Curry leaves – a few
  8. Dry red chillies – 2 to 3; cut into 3 or 4 pieces
  9. Hing – 1/4 tsp.
  10. Turmeric powder – 1/2 tsp.
  11. Ginger – 1 tbsp; finely chopped
  12. Greenchillies – 2 numbers; slit
  13. Onion – 1 medium; finely chopped
  14. Green mango – 1/2 cup ( chopped and pureed in the mixer to a smooth paste)
  15. Grated coconut – 1 cup
  16. Salt to taste
  17. Sugar – a pinch

Method:-

  1. Cook the rice adding salt and keep aside.
  2. Heat coconut oil in a thick bottomed vessel and add the mustard seeds. Allow them to pop. Stir in the urad dal and chana dal and fry till they turn golden brown in colour. Add the cashews and fry. Stir in the dry red chillies, curry leaves, onions, ginger and hing . Cook till onions start to turn golden brown in colour.
  3. Add turmeric powder and mix.
  4. Stir in the pureed mango and cook for 5-7 minutes or till oil separates. Add the grated coconut and rice and mix.
  5. Add sugar and salt if needed.
  6. Serve hot with pappad.
Posted in Uncategorized | Leave a comment

My mother’s style prawn masala

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Ingredients:-

  1. Prawns – 500 grams; shelled and deveined
  2. Turmeric powder – 1/2 tsp.
  3. Kashmiri chilly powder – 1 heaping tsp.
  4. Pepper powder – 1/4 heaping tsp.
  5. Red chilly powder – 1/2 heaping tbsp.
  6. Salt to taste
  7. Lime juice – 1.5 tbsps.
  8. Coconut oil– 1 tbsp. + 1 tbsp; divided
  9. Onion – 2 numbers; medium, thinly sliced
  10. Garlic – 5 big cloves; chopped
  11. Ginger – 1/4″ piece; pounded
  12. Greenchilly – 1 number; slit
  13. Curry leaves – a few
  14. Salt – to taste
  15. Tomato – 1/2 cup; finely chopped
  16. Garam masala powder – 1 tsp.

Method:-

  1. Marinate the prawns with 1 tsp. of salt, red chilly powder, kashmiri chilly powder, turmeric powder, pepper powder and lime juice for 2 hours.
  2. Heat 1 tbsp. of  oil in a broad non-stick pan and  stir in the chopped garlic and pounded ginger. Cook till raw smell disappears . Add the greenchilly, curry leaves and chopped onions & cook till they just start to turn golden brown in colour. Make sure that you do not brown the onions.S tir in the tomato and cook till mushy and oil starts to separate. Add enough salt to the masala. Stir in the marinated prawns and fry for a minute on high heat.
  3. Cover and cook on low heat for 5 minutes.
  4. Open the lid and cook for 5 minutes more or till the prawns are well coated with the masala. Add the garam masala powder, 1 tbsp. of coconut oil and mix.
  5. Serve hot with rice.

Note:- 1.You can also add coconut cuts to the above recipe if you wish.

Posted in Seafood, Traditional Kerala dishes | Leave a comment

Spicy Prawns masala Rice

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Ingredients :-

For the fragrant rice

  1. Jeerakasala/ Kaima Rice–1.5 cups
  2. Shahijeerah – 1/2 tsp.
  3. Thick coconut milk – 1 cup
  4. Water – 2 cups
  5. Salt – 1 .5 tsps.
  6. Fried onions – 1/4 cup

For the prawns masala

  1. Prawn-fry – prepared by using 500 grams of prawns by following the recipe in the link. Use 1/4 c of sunflower oil instead of coconut oil for frying the prawns. You only need to marinate and fry the prawns. There is no need to prepare the onion mixture as in the link.
  2. Coconut cuts /Thengakothu- 2 tbsps. (optional)
  3. Thinly Sliced Onion- 2 numbers; medium
  4. Shallots – 1/2 cup; thinly sliced
  5. Green Chillies – 1 number; slit
  6. Garlic –4 big cloves
  7. Ginger – 1 tsp.
  8. Curry leaves – a few
  9. Coriander powder – 1/2 tsp. (heaped)
  10. Sliced Tomato – 3/4 cup
  11. Garam masala powder – 3/4 tsp.
  12. Chopped Coriander leaves – 1/2 cup
  13. Chopped Mint leaves – 1/4 cup
  14. Thick coconut milk (freshly extracted) – 1/4 cup
  15. Lime juice – 2 tbsps.
  16. Salt to taste
  17. Fried onions – 1/3 cup

Method:-

For the prawn masala

  1. Pound the ginger and garlic together to a paste.
  2. In a broad non-stick pan, heat 2 tbsps. of oil (use oil used for frying the prawns). Add the sliced onions, coconut cuts, slit greenchilly, curry leaves and shallots and fry them on medium high heat till golden brown in colour.  Stir in the pounded ginger and garlic and cook for 5 minutes on low heat.  Add coriander powder and sauté for a minute and then add the chopped tomato. Stir fry for 15-20 minutes or till oil starts to separate.
  3. Stir in the thick coconut milk and cook till dry. Add enough salt to this masala.
  4. Add the fried onions, fried prawns, mint leaves, cilantro, garam masala powder and switch off heat.

For the fragrant rice and pulao

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice.
  2.  Heat 1 tbsp. of oil from the oil used for frying the prawns and add the shahijeerah. When fragrant add the rice and fry till the rice turns opaque.
  3. Mix together the coconut milk and water and bring this mixture to a boil.
  4. Add the boiling mixture and 1.5 tsps. of salt to the rice. Bring to a second boil, lower heat and cover cook till the rice is soft and all the water is absorbed. Let it stand undisturbed for 10 more mins.
  5. Add 1/4 cup of fried onions and the prawns masala & mix carefully nwith the cooked rice.
  6. Serve with raitha and pickle/ even with biriyani chammanthi.
Posted in rice, Seafood | Leave a comment

Mackeral Fish Fry – Kerala style

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Ingredients:-

  1. Mackeral/ Ayala – 1 kg.
  2. Red chilly powder – 3 heaping tsps.
  3. Sweet paprika powder  – 2 heaping tsps.
  4. Turmeric powder – 1/2 tsp.
  5. Pepper powder – 1/2 tsp.
  6. Salt – 2.25 tsps.
  7. Lime juice – 1.5 tbsps.
  8. Sunflower oil to shallow fry the fish pieces

Method:-

  1. Make gashes on the fish pieces.
  2. Mix together all the ingredients from 2 to 7 to make a paste. The marinade should neither be too thick or too thin. Marinate the fish pieces with this paste for 30 minutes.
  3. Heat approx. 1/2 cup of oil in a frying pan. When the oil becomes really hot, lower the heat to sim and carefully slide in the fish pieces. Increase heat to medium after 5 minutes of frying. After 15 minutes flip the fish pieces and cook the other side also for 15-20 minutes.
  4. Drain on paper towels and serve hot.
Posted in Seafood, Traditional Kerala dishes | Leave a comment