Monday, September 28, 2009

Mushroom Korma


Green Chilly-2 slits
Ginger -Garlic paste-2tsp
Kashmiri chilly Powder-1tsp
Turmeric powder-1/4tsp
Big onion-2medium
Coriander powder-21/2tsp
Tomato-1 chopped
Grated Coconut-1/2cup
Garam masala-1tsp
Curry leaves-1string
Corriander leaves-1/4cup
Salt -to taste

Cut each mushroom into 4 pieces ,wash properly and keep them aside
Heat oil in a pan .
Add finely chopped Onion(lengthwise),Ginger-garlic paste ,green chilly slits ,salt and curry
Mix well and saute them till the onion get light brown colour .
Add chilly powder,turmeric powder, and coriander powder Saute for 1 minute
Then add chopped tomato and stir well and cover the pan for 3 minutes in a low flame
Finally add the mushroom and garam masala

Check the salt
Add 1/2 cup of water,mix them well .
Cover and cook for 20 minutes in a low flame .

By this time finely grind the grated coconut and cashew nuts together by adding little water.
When done add the fine ground paste and mix well.Boil the kuruma for 10 more minutes .
Remove from fire and sprinkle some coriander leaves and serve with Rotis.

Chicken 65(Special)/Indian chicken Nuggets


Chicken -1/2kg (boneless,cut into small pieces)
Red Chilly Powder-2tsp
Turmeric Powder-1/4tsp
Pepper Powder-1/4tsp
Chilly Sauce-1tsp
Tomato Sauce-1tsp
All Purpose Flour-2tbsp
Garam Masala powder -1/4tsp
Ginger-Garlic paste -1tbsp
Food colour- 2 pinch (opt)
Salt-to taste
Ajinamoto-one pinch (opt)
Curry leaves-in good amount ( for garnishing)
Plain Bread Crumbs-11/2tbsp(if u want the chicken to be more crispy then add according to that )
Green chilly-20(for garnishing)
Oil-for deep frying

Wash and cut chicken into small pieces.
Take a bowl ,mix red chilly,turmeric ,pepper ,ginger-garlic paste,
maida,cornflour,colour,ajinamoto,salt,chilly sauce,tomato sauce ,egg,garam masala and bread
crumbs to a thick paste .Add chicken pieces in to this and rub to coat the masala all over the
chicken ..
Keep this marinated chicken in the refrigerator for minimum 1 hour ..
Heat oil in a kadai .
Deep fry the chicken in medium high flame until the chicken turns dark brown in all the sides
Drain the excess oil from the chicken and keep them in a tissue paper..
In the same oil fry the green chilly slits and curry leaves.
Transfer the chicken into a serving bowl and garnish with fried curry leaves and green chilly.

Egg Masala with Potato


Potato-3 medium
Big Onion-2 med
Tomato-2 med
Grated Coconut-handful
Red chilly powder-2tsp
Coriander powder-3tsp
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Green chilly-3
Ginger-garlic paste-1tbsp
Cashew nuts-10
Curry leaves-1string
Coriander leaves-
Salt -to taste

Boil Eggs , remove shell and keep aside .
Grind coconut ,garam masala ,ginger- garlic paste,green chilly,cashew nuts and coriander leaves
(handful) to make a fine paste.Keep aside .
Heat oil in a pan, add onion slices and curry leaves .Saute them till the onion become light brown
Now add chopped tomatoes and cook ..
When its cooked add red chilly powder ,turmeric powder and coriander powder .
Saute for 2 minutes in low flame .Then add the coconut paste and salt .
Saute for 4 to 5 minutes in low flame .U can see the oil coming out .
So its the time to add the potato pieces .Stir well with the masala and saute for 2 minute .Now
enough water to cook the potatoes .
Close the pan with a lid and allow to cook .It will take minimum 15 minutes ..
When the potato is cooked add the egg .Stir well with the masala ..If u feel the water is less u
can add more water to make a thick gravy .Check the salt ..Add if needed
So after 5 minutes add chopped corinader leaves and remove the dish from the fire ..So the
spicy and tasty potato-egg masala is ready to serve.
Transfer into a serving bowl ..Serve with chappathy or Rotis

Tomato Curry using coconut millk


Tomato-4 big(cut into big pieces)
Green chilly-2(slits)
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Big onion-2 (medium pieces)
Ginger Garlic paste -2tsp
Coriander powder-11/2tsp
Garam masala-1/4tsp
Thick coconut milk-3/4cup
Salt -to taste
Sugar-one pinch
Mustard seeds-1/4tsp
Curry leaves-1 string

Heat oil in a kadai .Splutter mustard seeds..Add onion and green chilly into this and saute.
Saute till the onion becomes translucent.Then add ginger-garlic paste and saute till the raw
smell goes.
Lower the flame ,add chilly powder,turmeric powder,coriander powder and garam masala and
Now add tomato pieces and salt .Mix well with the masala,saute for 2 minutes ..Then add one
cup of water and close the pan and cook in low flame for 5minutes .
Don`t mash tomato pieces ..Finally add coconut milk and pinch of sugar ..Check the salt ..
Mix well .Cook for 2minutes in low flame ..Remove the curry from the stove when it began to
boil ..Sprinkle curry leaves and serve with rice ..

Vegetable Stew

Ishtu (perhaps a corruption of the word 'stew') a mild delicious stew, is often served with pancakes like Dosa or Aappam, or as a side dish. Ishtu with Idiappam (fresh Rice Noodles) is a traditional breakfast combo popular in Kerala.


Cauliflower -1/4cup (opt)
Green chilly-4(slits)
Thick coconut milk-1cup
Thin coconut milk-1cup
Big onion-1
Curry leaves-2 strings
Ginger-very small piece
Coconut oil-1tsp

Wash and chop all the vegetables into medium sized pieces.
Take a pressure cooker ,add all the vegetables along with salt ,onion slices and 1/4 cup of water .1 whistle is enough
When the pressure settle down open the cooker , add thin coconut milk along with green chilly ,curry leaves and chopped ginger .Stir well.
Allow it to boil and when it become very thick add thick coconut milk to this.
Boil for 1 minute .Check the salt ..Finally garnish with 1 tsp coconut oil and string of curry leaves ..
Close the cooker for 5 minutes .
By this time the stew looks like very creamy and medium thick form ..So transfer the tasty stew to a serving dish and serve hot with palappam ,dosa etc …

Sunday, September 27, 2009

Thakkali Rasam/Tomato Rasam

Tomato rasam  is a type of South Indian soup that is cooked as part of our everyday meal (almost). The rasam has a wonderfu sour-ish, spicy taste and goes great with dal rice. There are different types of rasam depending on the ingredients that go into it. Today my focus is on Tomato rasam.

Tomato-3 medium
Green chilly-2
Cumin seeds-1/4tsp
Chilly Powder-3/4tsp
Turmeric powder-1/4tsp
Pepper powder-1/4tsp
Asafoetida powder-less than 1/4tsp
Coriander leaves-1/4cup chopped
Salt -to taste
Tamarind-lemon size
Mustard seeds-1/4tsp

Method :

Heat oil in a kadai
Splutter mustard seeds
Add chopped tomato into this and saute .
Stir well till the tomatoes are done
Now add turmeric powder and chilly powder
Saute until its raw smell goes
Make a fine paste of garlic,green chilly and cumin seeds
Add this paste to the tomato mix and saute
Saute for 2-3 minutes in low flame,add salt
Then add corriander leaves,pepper powder ,asafoetida powder(kayam) to this and saute
If u want more garlic flavour u can add crushed garlic in this stage
Finally add tamarind water and 1 cup of water(Soak tamarind in 1 cup of hot water and drain)
Boil for few minutes
Check the salt
Remove from the fire ,add more coriander leaves and close the kadai for few minutes ..
The delicious Tomato Rasam is ready to be served.

Saturday, September 26, 2009

Kadachakka(Breadfruit) Varuthu Arachathu

Small onion(shallots)-10

Grated coconut-1/2
Green chilly-2
Fennel seeds-one pinch
Coriander powder-2tsp
Chilly powder-1tsp
Turmeric powder-1/4tsp
Curry leaves-2strings
Garam masala -1/4tsp(opt)
Salt -to taste
Shallots -3 sliced thinnly(for seasoning)
Curry leaves -1string(seasoning)

Clean and Peel the fruit .Remove the thick brown colour part .Cut into small cubes and put the pieces into salt water .Wash them properly .
Heat 1tbsp coconut oil in a pan ,add small onion(cut into 2 ) and saute .When it is done then add chopped tomato and cook ..
Add the kadachakka pieces into a cooker along with 1 1/2cup of water ,cooked onion tomato mixture ,curry leaves (1 string)and salt .Pressure cook .2whistle is enough..Try not to over cook it
In the same pan heat remaining oil and add grated coconut ,green chilly slits,fennel seeds and curry leaves ..Fry it till the coconut become light brown in colour.Lower the heat and add turmeric powder,chilly powder and coriander powder one by one .Saute till the raw smell goes from the powders.Remove from the fire and allow to cool(u can add garam masala also if u want )
Take a small blender and add this cooled coconut mix along with some water and grind .Make a very fine paste
Transfer this paste to the pan along with 1 cup of water and allow it to boil .When the gravy began to boil add the cooked kadachakka into this ..Check the salt ..U can add water if u need more gravy ..Allow this mix to boil for 10 minutes .
Now heat oil in a pan and add small onion slices.Fry them till golden brown .Add fresh curry leaves to this onion and pour the seasoning to the curry ..Close the pan for 10 minutes b4 serving .So the nadan kadachakka varuthu arachathu is ready to serve with rice .

Thursday, September 24, 2009

Kadala curry without coconut

Usually in Kerala housholds kadala curry is made of fried coconut or coconut milk.Keralites have a special craving for kadala curry and lets see this non cocnut version of kalada curry which can also be impressive.

Kadala-3 cups
Big Onions-5
Ginger/garlic paste
Green chillies-5/6
Curry leaves-2 strings

Corriander Pwd-2 Tbs
Turmeric Pwd-1/2 tsp
Red chilly pwd-1 1/2 Tbs
Garam masala pwd-2 tsp
Oil as required

Pressure cook  soaked kadala with turmeric powder and salt for about 12 whistles.Take a kadai and fry onions in oil followed by ginger/garlic,curry leaves,green chillies,all the masalas and finally tomatoes.Once the tomatoes becomes soft add the kadala to it and again cook till the kadala gets coated in the masala and serve with roti,puttu or parathas.

Karimeen Pollichathu

Pearl fish(Karimeen)- I kg (4 to 5 nos)
Black pepper(crushed) - 10 nos
Small Onions- 5 nos
Whole red chillies- 10 nos
Ginger - ½" long
Garlic pods - 1 no
Turmeric powder - ½ tsp
Red chilly powder - 1 tbsp
Salt - As reqd
Curry leaves - 2 stalks
Coconut oil - 1 cup
Aluminium foil - A roll
For Gravy:
Small onions- 1 cup
Red chilly powder - 1 tsp
Salt - As reqd
Curry leaves - 2 stalks
For cleaning the Pearl fish:
1)Pearl fish comes with a coating of thick scales which has to be sliced off with a sharp knife, keeping the head and tail intact.
2)Rub the fish on rough surface( on a cutting board) with salt and clean inside out.
3)Wash with clean water and soak them in curd/lemon juice to get rid of the any bad smell of the fish.
4)After half an hour, take the fish out of the curd/lemon juice and wash in clean water.
5)Make slits through the fish diagonally.
For preparing the masala:
1)Grind together black pepper, small onions, red chillies, ginger and garlic into a coarse paste.
2)Add red chilly powder, turmeric and salt and little water to make the masala to a paste form.
3)Rub it all over the fish inside out.
4)Keep the curry leaves pasted to the fish too.
5)Refrigerate it covered for about half an hour for the masala to absorbed into the fish.
6)Take out and fry in coconut oil on both sides, until it turns dark brown.
:- Serve hot on a plantain leaf.
For making the gravy:
1)Take out the excess oil from the above frying pan.
2)Heat up the remaining masala dust and oil.

Chicken Korma

Chicken-1 kilo
Crushed garlic/ginger
Lemon juice
Onion -1 Big
To Grind:
Coconut-1/2 cup
Green chillies/cus cus/corriander leaves/pudina leaves
Clean the chicken and cut into small pieces.Grind the above mentioned ingrediants.Take a kadai,heat oil in the kadai and add cinnamon,cloves,Elachi n saunf.Once the masala gets fried add some turmeric pwd and crushed garlic/ginger to it.Once the chicken gets cooked,add lemon juice and finally the ground masala to it.One the raw smell goes,add the tomatoes and cook till soft.Finally add some ghee fried onions to the chicken gravy and serve hot.