Thiruvananthapuram style fish curry with drumstick

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Ingredients:-

  1. Fish – 500 grams; cut into 1″ cubes
  2. Drumstick – 1 number; slit into half from the middle and cut into 2″ pieces
  3. Thondan mulaku – 2 numbers; slit
  4. Green mango – 5 to 6 two inch pieces ( I used 2 medium pieces of kokum instead)
  5. Water – 2 cups
  6. Coconut oil – 1 tbsp.
  7. Curry leaves – a few
  8. Salt to taste

For the coconut paste:-

  1. Kashmiri chilly powder – 1.25 heaping tbsp.
  2. Coriander powder – 1 heaping tbsp.
  3. Turmeric powder – 1/2 tsp.
  4. Grated Coconut – 1.5 cups
  5. Shallots – 5 numbers
  6. Fenugreek/Uluva – 1/4 tsp. ; roasted and ground
  7. Curry leaves – 2 or 3 numbers

Method:-

  1. Dry roast the coriander, turmeric and chilly powders for a minute on low heat.
  2. Grind the grated coconut along with the roasted fenugreek powder, shallots, curry leaves and the roasted spice powders to a very smooth paste adding little water. Transfer this paste to  a meenchatti.  Add the fish pieces, salt, drumstick pieces, chillies, green mango and water and mix with hand.
  3. Bring the mixture to a rolling boil. Partially cover cook on medium low for 20 minutes. Finally add 1 tbsp. of coconut oil and curry leaves and remove from heat.
Posted in Lakshmi Nair recipes, Seafood, Traditional Kerala dishes | Leave a comment

Mango Halwa

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Ingredients:-

  1. Fresh Mango puree – 2 cups (Grind 4 mangoes in a mixer/blender to a thick paste without adding water)
  2. Ghee – 1/4 + 1/4 cup; divided
  3. Sugar – 1.5 cups
  4. Vanilla flavored custard powder – 3 tbsps. mixed with 1 cup of water
  5. Cashews – 1/4 cup; coarsely chopped
  6. Powdered cardamom – 1 tsp.

Method:-

  1. Heat 1/4 cup of ghee in a thick bottomed pan. Add the mango puree and cook on high heat for 2-3 minutes.
  2. Add sugar and custard powder solution and mix.
  3. Add 1/4 cup of ghee little by little when the mixture starts to turn thick. Also add teh nuts.
  4. Cook till the mixture starts to leave the sides of the pan & comes together as a mass. Add the cardamom powder and mix.
  5. Transfer the mixture to a greased tin & cool completely. Cut into squares when cold.
Posted in Sweets | 1 Comment

Chana dal or Kadala parippu Burfi

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Ingredients:-

  1. Chana dal – 1/2 cup
  2. Milk – 2 cups + 1 cup; divided ( I used full cream milk powder mixed with water to make milk)
  3. Ghee – 1/2 cup
  4. Green cardamom – 1 number
  5. Sweetened condensed milk – 1/2 tin or 200 grams
  6. Desiccated coconut – 1/2 cup
  7. Powdered cardamom – 1 tsp.
  8. Chopped almonds -1/4 cup

Method:-

  1. Soak the chana dal in water for 3-4 hours. Drain the water and cook the dal adding 2 cups of milk. Bring the mixture to a rolling boil and partially cover cook on low heat for 30 minutes. Most of the milk should have evaporated by this time. Grind the cooked dal to a coarse paste using a food processor.
  2. Heat ghee in a thick bottomed pan & add green cardamom. Stir in the chana dal paste and cook on low heat for 15-20 minutes or till the paste is lightly browned. Add the condensed milk and 1 cup of milk and cook till the mixture turns thick and starts to leave the sides of the pan.
  3. Add the desiccated coconut, chopped almonds and powdered cardamom and mix.
  4. Transfer the mixture to a greased plate. Cut into squares when completely cool.
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Grilled Chicken Biriyani

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Ingredients:-

For the rice:-

  1. Basmathi or Kaima rice – 2 cups ( I had used Kaima)
  2. Ghee – 1 tsp.
  3. Green cardamom – 3 numbers
  4. Boiling water – slightly less than 4 cups
  5. Salt – 2 tsps.
  6. Onion – 1/2 a medium; thinly sliced and deep-fried

For the grilled chicken:-

  1. Chicken – 500 grams; cut into bite size cubes
  2. Tandoori masala powder – 2 level tbsps. ( I used Natco Brand)
  3. Orange red food colour – 1/4 tsp.
  4. Kashmiri chilly powder – 1/2 tsp.
  5. Salt – 3/4 tsp.
  6. Roasted and crushed coriander seeds – 1/2 tsp.
  7. Oil – 1 tbsp.
  8. Garlic – 4 big cloves; ground to a paste
  9. Ginger – 1 tsp.; ground to a paste
  10. Garam masala powder – 1/2 tsp.
  11. Thick Curd – 1/2 cup

Put curd in a strainer for an hour. Marinate the chicken cubes with all the ingredients from 2 to 10 and the strained curd for 2-3 hours. Place the chicken pieces in a baking tray lined with foil. Cover the tray with a foil and bake the chicken in a 200C preheated oven for 30 minutes. Reserve any juices left after cooking the chicken. Give the grilled chicken pieces a charcoal dum

For the masala:-

  1. Oil – 2 tbsps.
  2. Ginger garlic paste – 1 tsp. ( I used 2 big garlic cloves and 1/2 heaping tsp. of ginger)
  3. Greenchilly – 1 number (slit)
  4. Onions – 2 medium; deep-fried till golden brown and crisp and crushed with hand
  5. Turmeric powder – 1/4 tsp.
  6. Kashmiri chilly powder – 3/4 to 1 level tsp.
  7. Tomato – 1 cup; pureed in the mixer/blender
  8. Cilantro – 1/4 cup
  9. Chopped mint – 1/8 cup
  10. Salt to taste
  11. Garam masala powder – 1/2 tsp.
  12. Water – 2 tbsps.

Method:-

  1. Heat oil in a broad non-stick pan and add the ginger-garlic paste and cook for 5 minutes. Add the fried onions and the slit greenchilly and mix. Stir in the chilly powder, turmeric powder and cook for a minute on low heat. Add the tomato puree, cilantro and mint leaves, garam masala powder, salt and cook till the oil starts to separate. Add the reserved chicken gravy and mix. If the gravy is too dry you may add 2 tbsps. of water.
  2. Soak the Basmathi/Kaima rice in water for 30 minutes. Drain water from the rice and set aside. Heat 1 tsp. of ghee in a deep bottomed pan and add the cardamom. Stir in the rice and fry for 3-4 minutes on medium high heat. Add boiling water and salt & cover cook on low heat for 10 minutes. Add the fried onion and mix.
  3. Preheat the oven to 180C. In an oven proof dish, spread half of the cooked rice. Spread the tomato masala mixture over the 1st layer followed by the the remaining rice. Cover with a foil and bake at 180C for 15 minutes. Do not put the chicken pieces now.
  4. Mix the rice with the masala. Serve rice with the grilled chicken on top.

Source:- Masala Mornings; recipe slightly modified

Posted in chicken, rice | Leave a comment

Tandoori Cauliflower and chilly Biriyani

Ingredients:-

For the rice:-

  1. Basmathi rice – 1 cup
  2. Ghee – 1 tsp.
  3. Green cardamom – 1 number
  4. Onion – 1 small or a half a medium; cut into bite size cubes
  5. Boiling water – 2 cups
  6. Salt – 1 tsp.
  7. Soy sauce – 1 tsp.

For preparing the cauliflower:-

  1. Cauliflower – 400 grams; cut into bite size florets
  2. Tandoori masala powder – 2 level tbsps. ( I used Natco Brand)
  3. Salt – 1/8 tsp.
  4. Greenchilly paste – 1/2 tsp.
  5. Ginger garlic paste – 1 tsp.
  6. Egg – 1 small
  7. Cornflour – 2 heaping tbsps.
  8. Plain flour – 2 heaping tbsps.
  9. Oil for deep-frying

Marinate the cauliflower florets with all the ingredients from 2 to 8 for 30 minutes and deep-fry in hot oil on medium heat till done. Drain on paper towels and set aside.

For the cauliflower masala:-

  1. Oil – 2 tbsps.
  2. Cardamom – 1 number
  3. Clove – 1 number
  4. Peppercorns – 2 to 3 numbers
  5. Ginger garlic paste – 1 tbsp. ( I used 4 big garlic cloves and 1 heaping tsp. of ginger)
  6. Greenchilly – 2 numbers (made into a paste)
  7. Fried onions – 1/4 cup
  8. Curry leaves – a few
  9. Cilantro – 2 tbsps; pasted
  10. Kashmiri chilly powder – 1/2 level tsp.
  11. Cumin powder – 1/2 tsp.
  12. Coriander seeds- 1/2 tsp.; dry roasted and crushed
  13. Biriyani masala powder – 1 bit heaping tbsp. ( I used Eastern)
  14. Tomato – 1/2 cup; pureed in the mixer/blender
  15. Soy sauce – 1 tsp.
  16. Red chilly sauce – 1 tsp.
  17. Green Capsicum – 1/2 a medium; roasted on the fire and pureed in the mixer/blender
  18. Thick curd – 1/3 cup
  19. Green Capsicum – half of a medium; finely chopped
  20. Salt to taste
  21. Water – 1/4 cup

Method:-

  1. Heat oil in a broad non-stick pan and add the clove, cardamom and pepper corns. Stir in the ginger, garlic and greenchilly paste and cook for 5 minutes. Add the fried onions and curry leaves. Stir in the chilly powder, cumin powder and biriyani masala powder and cook for a minute on low heat. Add the tomato puree and cook tiull the oil starts to separate. Add the cilantro paste, soy sauce and red chilly sauce and cook for a minute on low heat. Stir in the pureed capsicum and mix. Add the curd and cook for 2 more minutes. Stir in the chopped capsicum, crushed coriander seeds and fried cauliflower florets and mix. If the gravy is too dry you may add 1/4 cup of water.
  2. Soak the Basmathi rice in water for 30 minutes. Drain water from the rice and set aside. Heat 1 tsp. of ghee in a deep bottomed pan. Stir in the rice and onion and fry for 3-4 minutes on medium high heat. Add boiling water and salt & cover cook on low heat for 10 minutes. Add 1tsp. of soy sauce and mix.
  3. Preheat the oven to 180C. In an oven proof dish, spread half of the cooked rice. Sporead teh cauliflower mixture over the 1st layer followed by the teamianing rice. Cover with a foil and bake at 180C for 10 minutes.
  4. Mix the rice with the masala and let it rest for 2-3 hours before serving.
Posted in rice | Leave a comment

Aloo masala Pulao

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Ingredients:-

For the rice:-

  1. Basmathi rice – 1 cup
  2. Ghee – 1 tsp.
  3. Green cardamom – 2 numbers
  4. Clove – 2 numbers
  5. Cinnamon – one 1″ piece
  6. Bay leaf – 1 number
  7. Cumin seeds – 1/2 tsp.
  8. Turmeric powder – 1/4 tsp.
  9. Kashmiri chilly powder – 1/2 level tsp.
  10. Cilantro – 2 tbsps. , chopped
  11. Fried onions – 2 tbsps.
  12. Boiling water – 13/4 cup
  13. Salt – 1 tsp.

For the aloo masala:-

  1. Oil – 2 tbsps.
  2. Ginger garlic paste – 1 tbsp. ( I used 4 big garlic cloves and 1 heaping tsp. of ginger)
  3. Onions – 1 cup, thinly sliced
  4. Curry leaves – a few
  5. Greenchilly – 1 number, slit (optional)
  6. Kashmiri chilly powder – 3/4 level tsp.
  7. Coriander powder – 3/4 heaping tsp.
  8. Turmeric powder – 1/2 tsp
  9. Tomato – 1/2 cup; finely chopped
  10. Potato – 2 numbers; cut into chunks
  11. Salt to taste
  12. Water – 1 cup
  13. Garam masala powder – 1/2 tsp.

Method:-

  1. Heat oil in a broad non-stick pan and add the sliced onions, curry leaves and slit greenchilly. Cook till onion turns golden brown in colour. Stir in the turmeric, coriander and kashmiri chilly powders &  mix for a minute on low heat. Add the tomato and cook till it turns mushy and oil starts to separate. Throw in the potatoes , garam masala powder and mix for a minute. Add water and salt and cover cook on low heat till the potatoes are cooked. Add 1/4 cup of water if the mixture is too dry.
  2. Soak the Basmathi rice in water for 30 minutes. Drain water from the rice and set aside. Heat 1 tsp. of ghee in a deep bottomed pan. Add the cumin seeds, cardamom, cloves, cinnamon, bay leaf and pepper corns. Stir in the rice, cilantro, chilly powder and turmeric powder and fry for 3-4 minutes on medium high heat. Add boiling water and salt & cover cook on low heat for 8 minutes.
  3. Add the potato masala and the fried onions to the rice and mix carefully. Cover cook for 5 more minutes.
Posted in rice | Leave a comment

Chocolate chip cookies

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This is not the recipe for Classic chocolate chip cookies. This is just the recipe for our family favorite cookie with chocolate chips.

Ingredients:-

  1. Plain flour – 1/2 cup + 2 level tbsps.
  2. Wheat flour – 1/2 cup
  3. Baking soda – 1/2 tsp.
  4. Salt – a pinch
  5. Chocolate chips – 3/4 cup
  6. Walnuts – 1/3 cup; coarsely chopped
  7. Butter – 100 grams
  8. Castor sugar – 1/4 cup + 2 level tbsps.
  9. Brown sugar – 1/4 cup + 2 level tbsps.
  10. Egg – 1 number; medium
  11. Vanilla essence – 1/2 tsp.

Method:-

  1. Sift together the flours, baking soda and salt. Add the chocolate chips and chopped walnuts and mix.
  2. Beat together the butter and sugars till creamy and fluffy.
  3. Beat in the egg and essence. Fold in the dry ingredients mixture.
  4. Refrigerate the cookie dough for 30 minutes.
  5. Preheat the oven to 190C.
  6. Drop level ice cream scoopful of the dough on to a cookie tray lined with foil.
  7. Bake in the oven at 190C for 13-15 minutes.
  8. Let cool completely before serving.
Posted in Baking, Chocolate, Continental, Cookies | Leave a comment

Masoor Dal and vegetable pulao

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Ingredients:-

  1. Basmathi rice – 2 cups
  2. Whole masoor dal – 1 cup; soaked in water for 4-5 hours
  3. Ghee – 1 tbsp.
  4. Oil – 1 tsp.
  5. Green cardamom – 3 numbers
  6. Clove – 3 numbers
  7. Cinnamon – one 2″ piece
  8. Pepper corns – 4 to 5 numbers
  9. Bay leaf – 1 number
  10. Cumin seeds – 1 tsp.
  11. Ginger garlic paste – 1 tbsp.
  12. Onions – 2 medium, thinly sliced
  13. Greenchilly – 1 number, slit
  14. Kashmiri chilly powder – 1/2 tsp.
  15. Turmeric powder – 1/2 tsp
  16. Carrot –  1/2 cup ( finely chopped)
  17. French beans – 1/4 cup, finely chopped
  18. Green peas – 1/4 cup
  19. Cilantro – 1/4 cup, chopped
  20. Mint leaves – 1/8 cup; chopped
  21. Tomato – 2 medium, seeded & finely chopped
  22. Salt to taste
  23. Boiling water – 4 cups

Method:-

  1. Soak the Basmathi rice in water for 30 minutes. Drain water from the rice and set aside.
  2. Heat 1 tbsp. ghee and 1 tsp. of oil in a deep bottomed pan. Add the cumin seeds, cardamom, cloves, cinnamon, bay leaf and pepper corns. Stir in the ginger- garlic paste and cook for a minute.
  3. Add the greenchilly and sliced onions & cook till the onions turn turn golden brown in colour.
  4. Stir in the turmeric and kashmiri chilly powders &  mix for a minute on low heat.
  5. Add the drained masoor dal, chopped cilantro, mint and the vegetables. Fry for 3-5 minutes on medium high heat.
  6. Stir in the basmathi rice and fry for a minute on high heat. Add the boiling water, salt and chopped tomatoes.
  7. Cover and cook on medium heat for 10 minutes.

SOURCE:-  The Bombay Chef

 

Posted in North Indian, rice | Leave a comment

Nutella Cupcakes

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Ingredients:-

  1. All purpose flour – 1.5 cups
  2. Baking powder – 1.5 tsps.
  3. Salt – a generous pinch
  4. Butter – 100 grams; softened
  5. Caster sugar – 3/4 cup
  6. Eggs – 2 numbers; big
  7. Vanilla essence – 1 tsp.
  8. Nutella – 1/2 cup
  9. Almonds – 20 numbers; blanched, peeled, dried and ground to make almond meal

Method:-

  1. Preheat the oven to 180C.
  2. Sift together the all purpose flour, salt and baking powder.
  3. Beat the butter and caster sugar till creamy and fluffy.
  4. Beat in the 2 eggs, one by one and beat well after each addition.
  5. Beat in the essence and nutella.
  6. Gently fold in the sifted flour mixture and almond meal.
  7. Place cupcake liners in the cupcake pan. Fill the liners with the batter till 3/4th full.
  8. Bake at 180C for 23 minutes.

Source:-  Masala Mornings by Shireen Anwar

Posted in Baking, Chocolate, Continental | 2 Comments

Pachatheeyal with coconut milk

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Ingredients:-

  1. Drumstick – 3 numbers; cut into 2′ long pieces
  2. Shallots – 15 numbers; sliced
  3. Greenchilly – 1 number; slit
  4. Coriander powder – 1 heaping tsp.
  5. Turmeric powder – 1/2 tsp.
  6. Kashmiri chilly powder – 1/2 tsp.
  7. Salt – to taste
  8. Water – 1.5 cups
  9. Tamarind – 1 level tsp. soaked in 1/4 cup of hot water, squeezed and strained (Do not add too much)
  10. Thick coconut milk – 1/2 cup (fresh)

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Shallots – 1 tsp.; chopped
  4. Curry leaves – a few

Method:-

  1. Combine the drumstick pieces, greenchilly, shallots, water, 1 tsp. of salt, coriander powder, chilly powder and turmeric powder in a medium sauce pan & bring the mixture to a rolling boil. Cover and cook for 20 minutes on low heat or till 3/4th cooked. Ad the tamarind extract and cook till 3/4th of the liquid has evaporated. Finally add the thick coconut milk and remove from heat.
  2. Heat 1 tbsp. of coconut oil in a wok & splutter the mustard seeds. Add the curry leaves and shallots and fry till the shallots turn golden brown in colour. Pour this seasoning over the curry,
  3. Serve hot with rice.
Posted in Lakshmi Nair recipes, Traditional Kerala dishes, Vegetarian gravy for lunch | Leave a comment