Turkey Meatballs

This is an easy recipe to make your kid have some protein and veggies. Perfect for his lunch box. It goes with carbs like spaghetti, pasta or a rice dish too. Not to mention it is extremely yummy!

Ingredients
Ground turkey 2 lb
Bread crumbs 1.5 cup
Eggs  2
Onions 1
Parmesan Cheese 1/4 cup
Vegetables like Spinach, Celery 1 cup
Coriander leaves 1/2 bunch
Tomato paste or ketchup 3 tbsp
Black pepper powder 1/2 tsp
Lemon juice to taste
Salt
Oil

Method

1. Squeeze water from turkey with tissue so that excess water is drained off
2. Finely chop all vegetables
3. Mix all ingredients
4. Make lime sized balls
5. Grease pan and arrange balls atleast 1/2 inch apart
6. Bake at 400 degrees for 20 mins

You can freeze them for upto a month. 

Enjoy!

Easy Quesadilla

This is an easy peasy mexican Quesadilla  recipe. Its got lots of cheese and sourcream so I prefer to go the fatfree variety but still tastes good.

Ingredients

corn-bean salsa - store bought from walmart

1 medium onion chopped

1 bell pepper chopped

salt as per taste

pepper as per taste

sour cream as per taste - I use the lighter variety

Flour tortilllas

shredded cheese - I use Krafts 4 blend fat free cheese 

olive oil

Method:

1. Stir fry onion and bell pepper for 3-4 minutes with a sprinkle of salt
2. In a vessel, make filling mixture by mixing together salsa, onion- pepper fry, salt, pepper and sour cream.
3. Heat tortilla in pan with olive oil on both sides
4. Apply thin layer of sour cream on 1 side
5. Put cheese on one half of the tortilla
6. Spread filling mixture on top
7. Top with cheese
8. Fold the tortilla
9. Heat in low till cheese melts

Tip:

Add stir fried, shredded chicken in filling mixture if you crave for a chicken quesedilla!

Chicken/Fish Cutlet

This is a very tasty recipe for making cutlets. My mom makes beef and chicken cutlets. I have ventured to try fish and vegetable ones too. They are yummy and like they say, no one can have just one.
Ingredients:

1. 2 big size potatoes mashed
2. Bunch of cilantro
3. 6 green chilies
4. 1 onion finely cut
5.  2 cup ground chicken or beef OR 2 cans tuna
6. 1 tsp red chili powder
7. ¼ tsp turmeric powder
8. 3 egg whites
9. 4 bread slices
10. Oil
11. Salt to taste

Method:

1. Heat the bread slices in microwave till they become stiff. Grind them in grinder to make breadcrumb powder. The powder should be fine.
2. Fry onion and green chilies. Add chili and turmeric powder.
3. When onion turns transparent, add tuna/chicken/beef and fry till cooked/done. Keep aside for cooling it down.
4. Mix this fried mixture with mashed potato, cilantro and salt to make dough.
5. Divide the dough to make oval shaped patties with this dough. Size is around 3“ long and ¾ “ thick. Press it in centre to flatten it a bit.
6. Roll this patty in egg white and then in breadcrumb powder. Make sure that the patty is coated completely in this powder. To make crunchier cutlets, repeat this step.
7. Deep-fry the patties till the color turns golden brown.
8. Remove the patty from oil, strain oil and place them on tissue to remove excess oil

Serves 4
Serving suggestion: Serve hot with tomato ketchup

Gongurra Mutton Curry

Another staple from my husband's town. This is a combination of meat and greens, so is very healthy than just a regular meat dish. It is made very spicy traditionally but I prefer to cut down on the spice.

Ingredients:
Mutton
Gongura leaves (Sorrel leaves/Pitwaa)
Onion
Chillies
Red Chilli powder
Oil
Salt

Method:

1. Cook Mutton separately as done in Mutton Curry
2. In a Pressure cooker put a layer of onion, chillies, chilli powder then top with Gongura leaves
3. Close cooker and cook till 1-2 whistles
4. Remove whistle and top and cook for 5 mins till Gongurra is done, Stir so that the leaves are smashed
5. Add mutton pieces and Oil from the curry, Add extra oil if needed
6. Cook for a few mins till oil separates at the top
7. For extra flavour add pudina leaves and boil

This cury tastes best the next day when the flavor of the leaves seep mutton pieces

Andhra Style Mutton Curry

Traditional Mutton curry recipe from my Mother-in-law's kitchen! You could just use this as a regular meat curry or use this curry as base to other curries like, Adding gongurra leaves for Gongurra Mutton curry.  You can also add veggies like potato, tomato, drumsticks for extra flavor. Test your imagination!

Ingredients:
Mutton
Onion
Chillies
Coriander
Mint
Ginger Garlic paste
Red Chilli powder
Garam Masala Powder
Salt
Oil

Method

1. Heat oil in presuure cooker and add onions and chillies till golden
2. Add ginger garlic paste and saute
3. Add mutton pieces and mix
4. Add Red chilli powder, garam masala poder, coriander and mint leaves
5. Add salt to taste
6. Add little water and close pressure cooker til 2-3 whistle
7. After 2-3 whistles remove whistle and cook on sim flame for 10-15 mins

 You can set aside around 1/4 kg mutton pieces for Gongura mutton curry

Royyalu Aakura Curry (Shrimp Veggie Curry)

I love shrimp. But because of its high cholesterol virtues I only cook it occasionally. This recipe gives an alternate way of having shrimp by cooking it with veggies. This makes it a more healthier choice with a chance of experimenting with different vegetables for different flavors.
My mother-in-law cooks a batch of shrimp and pairs them everyday with a different vegetable. Each day is a flavor feast while keeping your cholesterol in check.

Ingredients:
Shrimp
Vegetable like Thotakura/Chavuli/Amarnath Leaves, Gongura/Pitwaa/Sorrel Leaves, Dosakkaya/Keera/Cucumber
Onion
Chillies
Ginger garlic paste
Turmeric powder
Red chilli powder
Salt
Oil
Water
Tadka: Mustard seeds, Jeera, Chana Dal

Method:

1. Clean Shrimp and boil them in a pan with water, salt, turmeric powder and ginger garlic paste till the water is drained.Keep it aside. If you are making a big batch you can put in fridge for 2-3 days and only use some in the dish. 
2. Wash and drain vegetables and cut them
3. Put tadka in oil in a pan and fry
4. Add onions and chillies and fry
5. Add cooked shrimp and mix
6. After a little while add the cut vegetables
7. Cover pan with lid and let the curry cook in the vegetable's juice, no need to add water
8. After a while add red chilli powder and stir 
9. Switch of gas when veggies are done

Andhra Style Fish Curry

Fish is a staple diet in my hometown Kerala and my usband's hometown Andhra Pradesh. My mother-in-law makes this amazing fish curry that is so simple to make. Every bite melts in your mouth with an explosion of savory tanginess! Bliss!

Ingredients:
Fish - cleaned and cut
1 onion
6 chillies
1 bunch spring onion

1 bunch coriander leaves
few curry leaves
tamarind
Ginger garlic paste
Red chilli powder
Turmeric powder
Garam masala powder

Oil
Salt


Method:

1. Fry Onion, Chillies in Oil in Pressure cooker
2. Add spring onions, ginger garlic paste
3. Add turmeric powder, chilli powder 
4. Layer fish pieces on top
5. Add coriander leaves
6. In a vessel add tamarind to water and make tamarind paste
7. Add this watery paste to pan so that fish is submerged
8. Add salt and pinch of garam masala powder
9. Cook without whistle for few minutes
10. Tada!

Chilly Chicken

In the mood for some indo chinese today...Dug up this awesome recipe from Mommy dearest!! Love you mom!

Ingredients:
1 Medium sized skinless, boneless chicken
5 tsp Corn flour
1/2 tsp Pepper powder
2 Spring Onions
7-8 Green Chillies
2 tsp Soya sauce
1/4 tsp Ajinomoto
1 cup Chicken Stock
Oil
Salt

Masala paste:
Grind following ingredients to a smooth paste
10-15 flakesgarlic
1" ginger

Method:

1. Cut chicken into 1 inch sized cubes
2. Marinate chicken with 3 tsp corn flour, half tsp salt, half tsp pepper powder and half masala paste (See Alternate Marination)
3. Keep aside for some time
4. Heat 4 table spoon oil, fry chicken pieces little at a time.
5. Keep fried chicken pieces aside
6. Add to remaining oil spring onions (cut thin slices),remaining masala paste, green chillies.
7. Let it cook on slow gas.
8. Add sauce, ajinomoto, half tsp salt, 2 tsp corn flour(blend in little chicken stock).
9. Add chicken pieces, one cup chicken stock .
10. Cook on slow gas til chicken is tender.

Alternate Chicken marination :
2 tsp vinegar
2 tsp soya souce
1tsp chilli pdr
ginger garlic paste
half tsp pepper pdr
salt
Enjoy with ..well...goes with anything. Tonight I am gonna have with Mommy's Indo Chinese Fried Rice!

Kerala style chicken curry

On all our festivals, we have to begin our day with appam and chicken curry. I took it for granted during those days. I crave for it now. Yumm Yumm Yummmyyyyy.

Ingredients:
1) Chicken- cleaned and cut into 1-2 inch pieces - 1 kg

2) lemon juice - 2 tbsp
3) coriander powder - 1 1/2 tbsp
4) yogurt - 1/2 cup
5) salt

6) Onion -1/2
7) Fennel seeds - 1 tsp
8) cloves- 2
9) cardamom - 2
10) cinnamon sticks - 3
11) bay leaves- 2
12) greeen chilies - 5
13) ginger- 1 inch
14) garlic - 3 cloves
15) poppy seeds - 1 tsp
16) curry leaves - few

17) Onion, cut lengthwise - 1 1/2
18) corriander powder- 1 tbsp
19) red chilli powder - 1 tsp
20) turmeric powder - 1/2 tsp
21) chicken masala - 3 tbsp
22) Tomato, cut finely -1
23) Coconut milk - 3/4 can
24) Corriander leaves - a bunch
25) Vegetable oil

Method:

1) Marinate chicken in ingredients (2-5) for an hour
2) Fry ingredients (6-16) in canola/veg oil till onion becomes golden brown
3) Grind them with little water to make a paste and keep aside
4) Fry remaining onions till golden brown in remaining oil.
5) Add remaining masalas
6) Then add tomatoes and cook till done.
7) Add chicken pieces along with sufficient water to cook it.
8) When chicken is half done, add ground masala paste and stir
9) After a while, when chicken is almost done, add coconut milk.
10) When chicken is done and oil separates, put off stove
11) Garnish with corriander leaves

Tip: You can adjust spiciness with coconut milk. If you add too much cocnut milk, the result might be sweet. So just add till gravy attains required thickness and tinge of sweetness.
My friend, Sarat, added lotsa lemon juice while marinating and the result was real good. Try it

Serves: 6

Serving Suggestion: Serve with plain rice, kerala parotta or appam

Prawn Pakoda

You must already know my love for shrimp by now! This serves as a delicious appetizer.

Ingredients:
1 cup shrimp (prawns), big size
1/2 cup flour
1 tsp red chilli powder
salt to taste
oil

For garnishing:
Onion rings
Cilantro (Coriander leaves)

Method:

1) Apply salt to the shrimp and keep aside.
2) Make thick batter with flour, red chili powder and water. Add salt to taste.
3) Dip the shrimp in the batter and deep fry.
4) Garnish with onion rings and cilantro.

Serves 4

Serving suggestion: Serve as appetizer

PRAWN PAPPAS - Kerala style shrimp curry

This recipe is quite famous in Kerala and is known for its spice. Not for the mild hearted folks :)
I dont know why its called 'pappas' though. I would love to know a reason.

Ingredients:

250 gm Shrimp (Prawns) remove shell and clean
2 Green chili
some Curry leaves

I
1/2 tsp red chili powder
3 tsp Corriander powder
1/4 tsp turmeric powder
1/4 tsp Pepper powder
2 Garlic flakes
1/4 tsp Methi (ulva)

II
Coconut oil
1/4 tsp mustard seeds
1 Onion, finely cut
1 tsp garlic flakes
1/2 tsp ginger, finely cut

III
1 ½ cup water
Tamarind (Imli/puli)
salt to taste

Method:
1) Heat ingredients listed in part I, then make a paste and keep aside.
2) Heat oil. Add ingredients in part II and fry
3) Add grinded masala to it and fry
4) Add water, tamarind and salt. Bring it to boil
5) On boiling, reduce gas to medium flame and add green chili, curry leaves and prawns. Cook till gravy is thick as desired.

Tip: Instead of tamarind, fry 3 cut tomatoes fand grind with masalas from part I
Replace 1/2 cup water with coconut milk to add extra flavor

Serves 4
Serving suggestion: with plain rice and buttermilk

Meen Vechuthu (Kerala fish curry with fried spices)

This recipe is different from the previous fish curry recipe in the way the spices are treated. Here we fry the spices. This is also traditionally cooked in a vessel called chatti, that imparts a distinct flavor to the curry. Kodumpulli imparts sourness and Red chilli powder makes the dish spicy.

Ingredients:

500 gms King fish , skinned,washed and cut in edible size
3 big kodumpulli(tamarind) ,6 if small size
1 pinch methi powder(ulva powder)
bunch of curry leaves
salt to taste


For Tadka:

2 tbsp coconut oil
1 tsp mustard seeds
3 garlic cloves cut length wise
2" piece ginger cut length wise, thinly
7-8 green chillies cut length wise
1 onion cut in small pieces
4 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder

Method:

1) Splutter mustard seeds in coconut oil
2) Add ginger, garlic, chillies and onions. Fry till onions turn transparent.
3) then add remaining tadka ingredients and fry for a minute
4) Add fish, kodumpulli, salt and water just above fish level and bring it to boil. Keep boiling for 3 -5 minutes to let fish be cooked
5) Add curry leaves and methi powder

Tip: Add 1 cup coconut milk to make gravy thick

Serves 6
Serving Suggestion: With plain white rice and buttermilk

Meen Vechuthu -pacha podi (Kerala fish curry with raw spices)

This kind of fish curry is made the pacha podi way, meaning the spices are not fried. This is traditionally cooked in a vessel called chatti, that imparts a distinct flavor to the curry. Kodumpulli imparts sourness and Red chilli powder makes the dish spicy. You will be surprised at how tasty this simple turns out to be. Thanks Mamma.

Ingredients:

500 gms King fish , skinned,washed and cut in edible size
2" piece ginger cut length wise, thinly
7-8 green chillies cut length wise
3 big kodumpulli(tamarind) ,6 if small size
4 tsp red chilli powder
1/2 tsp turmeric powder
bunch of curry leaves
salt to taste
1 pinch methi powder(ulva powder)
1 tsp coconut oil

Method:

1) Put all ingredients except methi powder and coconut oil in chatti(earthern vessel) and mix together.
2) Pour water till just above the level of the fish mixture and bring it to a boil. keep boiling for 3 minutes (by this time, fish will be cooked)
3) Check for sourness. You can add or remove kodumpulli according to the sourness desired.
4) then add methi powder and hot coconut oil.

Serves 6
Serving Suggestion: With plain white rice and buttermilk