Tuesday, November 24, 2009

Simple Daal

As the name goes this is a simple and delicious preparation of daal.Our all time favourite and has become a major part of our diet.There are no spices or fuss involved in this protein packed bowl of goodness!!!

Toor Daal-1 cup
Green chillies-3-4 slit
Onion-1 slit
Garlic-4-5 cloves
Turmeric Pwd-1/2 tsp

Mustard,salt and oil as required.

Boil daal in a very less quantity of water.
Add salt and turmeric pwd to this.
Once the daal gets half cooked,add onion,green chillies and garlic cloves.
Once cooked,season with crackled mustard.

Sunday, November 22, 2009

Muthassi's Varutharacha Chicken Curry

I have tasted this chicken curry only once prepared by a distant relative(old muthassi) of my husband on the occassion of virunnu(Virunnu is a feast given to the couple soon after their wedding by the friends or relatives).There is something mystical about this curry, the aromas awakens your senses which in turn fires the appetite and it is hard for the taste buds to resist the temptation of this mouth watering 'varutharacha chicken curry'.Recently I managed to take the original recipe from this muthassi through my MIL,tried out the same  and the result was simply outstanding!!!!

For Grinding
Small onions-1 handful
Corriander seeds-3 Tbs
Pepper corns-1 Tbs
Red chillies-5-6
Garlic-3-4 cloves

For the masala
Onions-3 medium size
Green chillies-3
Ginger-1 piece
Turmeric-1/2 tsp
Curry leaves 2 strings for seasoning
Salt n water as required

Fry all the ingrediants for grinding till they turn dark brown.
Grind the same and keep aside
Fry the onions till dark brown followed by green chillies,ginger and tomatoes
Add the turmeric pwd n salt
Add the ground masala to this and fry again till the raw smell goes
Finally add the chicken and very less water and let the chicken get cooked well in the masala
Add some more water if required in a small quantity
Once done add curry leaves that are fried in the coconut oil.
Note:In order to get the dark brown color you have to fry both the masalas well in the kadai.
Goes well with rotis n rice.

Wednesday, November 18, 2009

Uma Aunty's Green Peas curry

I have learnt how to cook most of the dishes from my Mother-In-Law,as I could't cook at all when I got married and lived with them  for the first few months.My MIL not only taught me the techniques of cooking but also gifted her precious cookery book to me.This dish actually comes from her friend 'Uma Aunty' and we started addressing this dish as 'Uma Aunty's peas curry'.This one is for my MIL who still is a great cook!!!!

Green Peas-100 grams
Coconut-4 Tbs
Green chillies-8
Onion-2 sliced
Saunf-1/2 tsp
Tomato puree-1/2 cup
Salt and oil as needed.

  • Grind cashewnuts,coconut,spices,green chillies and saunf.
  • Heat oil in a kadai and fry the onions till they turn brown
  • Add the ground masala to it and fry till the raw smell goes
  • Now add the tomato puree,fry well followed by green peas
  • Finally add some water and salt.
  • Once it becomes a thick gravy add some oil and serve hot.

Goes well with Kerala Porotta and chappathis.

Tuesday, November 17, 2009

Amma's Mutton Roast

My hubby and I are not mutton lovers.But I remember my amma cooking this delicious mutton roast on special occasions @ home.Its the one you would drool over, in those Nadan hotel's.I have recently taken this recipe from my amma n this one is for you mom!!!!!!

Mutton-1/2 kilo
Shallots(small onion)-1/4 kilo
Big Onion-3 sliced
Ginger garlic paste-3 tsp
Turmeric pwd-1/2 tsp
Chilly pwd-3 Tbs
Meat Masala-2 Tbs
Curry leaves-3 strings
Salt as required

Pressure cook mutton,ginger garlic paste 2 tsp,shallots,turmeric pwd,salt and 3 Tbs of water for 15 minutes.
In another Kadai heat coconut oil and add the spices followed onions.
Once the onions turn slightly brown add tomato and ginger garlic paste.
Now add the chilly pwd,meat masala pwd and salt
Add curry leaves and roast till the desired dryness and color are obtained.

You will surely eat a plateful!!!

Egg Dosa

Its very strange that mallu's who make mallu food at home still crave for mallu food and ends up eating at a mallu joint whenever possible.Today I am posting a recipe from our very old 'Thattukada'.Thattukadas in Kerala are especially famous because of the type of food they serve-the famous one being Porotta and Beef fry.You can find these shops on almost every nook and corner.Lets see how they make Egg Dosa.

Green chillies-2
Pepper Pwd-1tsp
Batter -2 servings
Salt as needed

  • Beat the egg with pepper powder and salt nicely
  • Add green chillies to the beaten eggs and mix well
  • Heat the Tawa and pour the batter for a big dosa
  • Let it get cooked well on one side.
  • Finally pour the egg mix on top
  • Pour a tsp of ghee or oil over it
  • Once the egg is cooked remove it with spatula.

Serve hot with coconut or onion chutney.

Monday, November 16, 2009

Potato Podimas

One of the most common and all time favourite dish of Tamil Nadu.The literal meaning of podimas is 'mash' and hence this dish becomes mashed potatoes in the south indian way.

Potatoes - 2 boiled, peeled and mashed slightly into ice cube sized pieces

Onion - 1/2 finely chopped
Ginger- finely chopped or crushed, 1/2 teaspoon
Curry leaves - 4-5
Oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Asafoetida (Perungaayam) - a pinch
Turmeric powder - 1/4 teaspoon
Salt - according to taste

  • Add oil in a kadai.
  • When the oil is hot add mustard seeds. When mustard seeds splutter, add curry leaves, asafoetida, turmeric powder and ginger.
  •  Add finely chopped onion, salt and saute for a few minutes.
  • When onion turns slightly brown, add the potatoes and allow it to roast on a low flame.
  •  Turn sides, care should be taken not to burn or mash the potatoes into a fine paste. Potato pieces should be seen and finally garnish with corriander leaves.

 Goes well with curd rice,chappathi etc

Palak Chappathi

Making chapathis with palak is the best and easy way to include it in our diet.

wheat flour-3 cups

Palak-2 bunches
Green chillies-3
Cumin seeds-1/2 tsp
Chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Coriander powder-1/4 tsp

  • Remove the stems off from the spinach.
  • Wash the leaves in water and chop them.
  • In a wide pan,heat a tsp of oil.Add cumin seeds and let is splutter.
  • Add the green chillies and the chopped leaves.
  • Cover for 3-4 mins until the leaves are cooked.
  • Cool and puree the leaves in a blender.
  • In a mixing bowl,mix the flour,salt,coriander powder,chilli powder,turmeric powder and garam masala.
  • Add ghee and mix in the flour.
  • Add the pureed spinach to the flour and mix.
  • Knead and make a soft,pilable dough and make hot chappathis out of it. 

Naruneendi(Sarsaparilla) sarbath

Even in this age of artificial soft drinks,there is one drink that has had takers for more than five decades.The name Naruneendi or Narnari is derived from a medical plant Naruneendi(Sarsaparilla) and naranga(lemon) the main ingrediants of sarbath.This drink cools not only your body but also your mind.Here you go!!

Naruneendi Syrup-1/4 cup
Soda and Ice cubes as desired.

  • Take 1/4 cup Naruneendi syrup and squeeze one lemon into it.
  • Mix it well and add soda to the syrup followed by ice cubes.
  • Finally decorate the glass with sliced lemon and mint leaves.
  • Serve it chill
Optional: If required you can add a teaspoon of sugar or palm sugar to the juice.

Saturday, November 14, 2009

Roasted Cashewnut Curry

Green chillies-2-3
Coconut pieces-few
Coconut grated-1/2 cup
Turmeric pwd-1/2 tsp
Chilly pwd-1 Tbs
Corriander pwd-1 Tbs
Saunf-1 tsp
 For seasoning-curry leaves,red chillies and mustard.

Soak cashewnuts in water for 15 minutes.
Fry the sliced onions in oil till it turns brown and add cashewnuts,coconut pieces and green chillies to the onions.
Now add some turmeric pwd,1 glass of water,salt and cook this for sometime.
Take another pan and add coconut in some oil along with corriander and chilly pwd respectively.
Finally add some saunf and fry for sometime.
Grind the above ingrediants without water.
Add the ground masala to the cooked cashew mix and finally season the same.

Have with garam rotis.

Tuesday, November 10, 2009

Naadan Kozhi Mulakittathu

This is a speciality from the Malabar region of Kerala.Very simple dish and good for those who love a spicy chicken curry.

Chicken-1/2 kg
Onion- 2 chopped finely
Tomato-2 chopped
Shallots-1/2 cup peeled
Green chillies-2
Turmeric Pwd-1 tsp
Chilly Pwd-3 tsp
Garam Masala-1 tsp
Garlic cloves-5
Ginger piece-1"
Water-1/2 cup
Curry leaves-2 strings
Coconut oil
Salt to taste

  • Wash n cut the chicken into small pieces
  • Grind ginger n garlic and also crush 1/2 the shallots
  • Mix all the ingrediants together with chicken
  • Add water and cook until chicken is done
  • Heat oil and fry the rest of the shallots until slightly brown along with curry leaves
  • Add this to the chicken
Have this with rotis/chappathis/pathiris or rice.