Kaala Channa fry

I like to make this very simple, savory dish on days that I feel like snacking all day!

Ingredients:
1 cup black chick peas (Kaala chana)
1/2 tsp mustard seeds
1 pinch asafoetida
4-5 curry leaves
3-4 green chilies
1/4 tsp sugar/jaggery(optional)
2-3 tbsp fresh/frozen coconut
A little oil
Salt

Method:

1. Soak the legumes overnight 
2. Discard water and pressure cook them till they are soft.
3. Heat oil and add mustard seeds. 
4. When they start popping, add curry leaves, green chilies, asafoetida. 
5. Now add cooked chane, salt, sugar/jaggery and cook for 5-6mins. 
6. Garnish with coconut, mix well and serve.

Sheera

Sheera is one of the few sweet dishes I love. The combination with Kaala chana fry and Puri is palin awesome! I distinctly remember having this at a pooja where kids were invited. The taste from childhood still lingers...

Ingredients
1 cup sooji
¾ cup sugar
3 tbsp ghee
1 cup milk
¼ cup raisins
¼ cup slivered almonds, toasted
¼ cup cashew pieces, toasted
2-3 cardamom pods (lightly crushed)
pinch of saffron
pinch of freshly grated nutmeg

Method:

1. In a flat pan on medium high, heat the ghee and add the semolina when just melted.
2. Keep stirring continuously so as not to burn, til the semolina turns light brown in color and a nutty fragrance is emitted.
3. Add the raisins. This may take up to 5-6 minutes.
4. Simultaneously on another burner gently bring the milk to a low boil
5. Add the saffron and let it seep for 5 minutes.
6. Add the warmed saffron milk slowly, while stirring, to the toasted semolina, raisin and ghee mixture so as not to form any lumps.
7. Stir to combine well, reduce the heat to low, cover and let simmer for 4-5 minutes.
8. Stir and add the sugar, nuts, freshly grated nutmeg and the cardamom pods.
9. Cover and let cook for an additional 5 minutes.

Serve immediately and enjoy!

Kaalan (Kerala style kadhi) - Style 2

Kaalan is a typical Kerala Sadhya dish. The primary ingredients are curd, coconut and vegatables like yam or plantain.

Ingredients

100gm Yam sliced into small pieces 
1 Small raw banana
3 Green chillies  with slit edge
1/2 liter Mashed yogurt (without water)
1/2 Grated coconut
1/2tsp Cumin seeds
1tsp Pepper powder 1tsp
1cup Water
1/4tspTurmeric powder
1/2tsp Fried and powdered fenugreek
3tsp Ghee
2 Dried chilli - split into 2
1tsp Mustard
1tsp Ghee
1 sprig Curry leaves
Salt to taste

Method:

1. Remove the skin of the plantain and slice it into small pieces.
2. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3. Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth.
4. Cook the vegetables in this water.
5. Add the turmeric powder and salt. Stir well.
6. When the water dries, add 1tsp ghee.
7. Pour the yogurt and mix well. Lower the flame.
8. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well.
9. Brings to a boil and remove from fire.
10. Season with mustard, dried chillies and curry leaves.

Serve with hot rice!

Indo-Chinese Fried Rice

In the mood for some Indo-Chinese tonight. Dug up this recipe from Mommy dearest of the most awesome fried rice ever!

Ingredients:

1 cup Basmati rice
2-3 Spring Onions
1 carrot
8-10 French Beans
100 gm cabbage
2 tsp Soya Sauce
1/2 tsp Ajinomoto
2.5 cup water
Salt
Oil

Method:

1. Wash and soak rice for 30 mins
2. In a thick pan heat rice, salt, 1 tsp oil and water(Double to qty of rice if old, 1.5 times if new) on slow gas till rice is done completely
3. Spread rice in dish to cool for 2-3 hours
4. Cut all vegetables thin and length wise
5. Fry in a kadhai each veg separately using little oil
6. Mix together
7. Add sauce, salt, ajinomoto and rice and stir for 6-7 minutes
8. Garnish with shredded omelet or scrambled egg and onion flower

Yummmmy!

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!

Bread Pudding

Milk...Yukkk! I hate milk, My mom had to catch hold of me every single day to make me gulp it down!

The other day I had some leftover milk with its expiration date approaching soon. There was no way I could gulp down so much milk in such a short time! I had been long wanting to make something out of it, that I could actually relish. I am so overridden with guilt every time I throw a gallon of expired unused milk.

I have been having these cravings for sweets of late...Chili's molten chocolate treat ummmm, my fav home made vanilla icecream, Surin's creme brulee, hagen daz' pistachio icecream, flan, black forrest cake and more cakes...and the list doesnt end here. I finally let go and made this easy-to-make bread pudding. I had a faint taste of my mom's bread, banana and chocolate puddings. This one's taste opened the memory gate.

Since I have 1% milk ( Yes! still trying to get slimmer) its not so rich and creamy as I would have liked it to be ( Now you know WHY I am still in the trying mode). But I imagine that with whole milk this would come out even greater. Ahhh, am off to my dream world again....

So here is the easy-to-make recipe that uses your leftover bread and milk.

Ingredients:

• White or wheat bread slices, crust trimmed - as needed to line pan bottom
• 1/4 cup softened unsalted butter
• 1/2 teaspoon cinnamon powder
• 1/2 tespoon nutmeg powder
• 3 cups milk
• 2/3 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup raisins and cashews, optional

Method

1. Preheat oven at 350 degrees.
2. Lightly butter pan with unsalted butter
3. Apply butter on one side of bread slice and arrange them on pan with buttered side up
4. Optional to put raisins/cashews/ or any kind of nuts you like
5. Heat milk till the edges start to bubble and add sugar. Stir till it dissolves.
6. Beat eggs till fluffy. A handmixer on medium would take less than a minute
7. Pour milk into eggs and stir.
8. Put vanilla essence and cinnamon and nutmeg powder and stir.
9. Pour this mixture over the bread in the pan.
10. Bake in oven for about 30-40 minutes till a pick inserted comes out clean. The crust should have become golden brown

Serve hot or cold. I prefer freezing cold.

Enjoy the pudding as is or top it with maple syrup. Mmmmm Yummy :)

Pesarattu

Pesarattu is a another kind of dosa made with moong dal. It does not need fermentation. I think its usually served for breakfast, but we have it at all meal times :)

Having heard a lot from my friends from AP, I finally gave it a try. It is tasty and very filling. Whats more, you dont have to wait for it to ferment and is so healthy! A tasty and healthy meal in minutes! Wow, I can see shedding those pounds :D

INGREDIENTS :

1 Cup ( about 250 ml ) whole MOONG
1 table spoon rice
4 green chilies
About 1 in. long ginger piece
2 teaspoons cumin seeds
Salt to taste

PREPARATION

1. Mix all ingredients and and soak the mixture in water for some hours (At least 3 , if you are in a hurry).
2. Drain and grind the mixture with water to a smooth paste till it is frothy.
3. Add salt and cumin seeds according to taste.
4. Keep aside.
5. Keep the frying pan on medium heat and grease it with little oil.
6. Pour one or 2 spoonful of paste on it and spread it into a thin round layer like how you make dosa.
7. Sprinkle finely cut onions and cumin seeds for extra crunch.
8. Cover with a lid and cook until the edges become brown. Then flip the Pesarattu over.
9. Cook it for about 2 minutes , just enugh so that it does not get burnt.
10. Serve hot with Peanut chutney.

Black Forest Cake

I had been having cravings for sweet of late. I imagined a moist sweet dark cake with white cream and revelled in the thought of a generous bite. I longed for monginis's black forest cake, my ultimate favourite one. Yummmy....the cakes here dont do justice to the ones from des. I am a big fan of Nupur from One Hot Stove. I came across this recipe sometime back and had wanted to try it from long. Finally it was done and made and had, and was it delicious. The pics doesn't do justice to the cake, it was simply heavenly!

Vegetable Stew

This dish is an easier version of avial. Quick and easy to prepare with your frozen mixed veggie packet off the freezer.

Ingredients:

1. Assorted vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers) - 4 cups , chopped
2. Onions -2, sliced
3. Green cardamoms - 4, whole
4. Cloves -4
5. Cinnamon stick - 1 "
6. Chilies -2
7. Ginger-2 , cut lengthwise
8. Black peppercorns- 1 tsp, coarsely crushed
9. Coconut milk- 2 cups
10. Water - 2 cups
11. Oil - 4 tbsp
12. few curry leaves
13. salt to taste

Method:

1. Heat oil in a pan.
2. Add the green cardamoms, cloves and cinnamon when oil is hot and fry for a few seconds.
3. Then add the chillies, ginger and sliced onions and saute on medium heat for 2 min or till the onions are transparent
4. Add the vegetables, curry leaves, salt and water.
5. Cover and cook on low heat till the vegetables are cooked.
6. Add the peppercorns and the coconut milk.
7. Simmer on very low heat (so that the coconut milk does not curdle) for a min.

Serves 4
Serving Suggestion: Coconut 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

Aloo Stew

My mom gave me this recipe when I requested for a vegetarian side with palappam during easter. This one is real good with only the garam masalas for spices.

Ingredients:
1) Potato - 1 kg
2) Butter or oil - one forth cup
3) Patta (dalcheeni) - 1 inch length - 3
4) Laung - 12
5) Ilaichi (cardamom) - 4
6) Thejpatha - 2
7) Pepper , cut into 2 halves - 1 desert sp

8) Onion - half cup(cut in length )
9) Green chilies - 3
10) Ginger - 1 desert sp
11) Garlic - 10
12) few Curry leaves

13) Maida - half desert sp
14) Vinnegar - 2 desert sp
15) Salt - to taste
16) Coconut first milk - half cup
17) Coconut second milk - 3 cup
18) Peper (whole)

Method:

1) Heat Oil or butter.
2) Put garam massala, ingredients 3-7
3) then put (8-12) ingredients & fry.
4) Then remove from oil and keep aside .
5) Put maida in remaining oil and fry for some time.
6) Then put potato and fry for some time.
7) Then put half vinegar, salt & second coconut milk and cook .
8) When potato is half cooked, put the fried masala (which is kept aside), remaining 1 desert sp vinegar & salt.
9) Put lid And cook well.
10) Then put first milk & stir well.
11) Stop boiling when it reaches required thickness.
12) Lastly, add the whole pepper.

Tip: You can add carrots or capsicum(bell pepper) when potato is half cooked. You can replace potato with chicken, to make a non-veg stew. This is yummy too.

Note: Coconut first milk is obtained when the scrapped coconut is first rinsed from grinder. The second milk is the milk rinsed the second time, and so on

Serves 6
Serving Suggestion: Serve with Pal Appam or Kerala style parotta

Egg Drop Soup

Ingredients:
2 can Swanson vegetable/chicken broth
2 tomatoes
2 eggs
1/2 tsp white pepper
1/2 tsp salt

Methods:
1) Heat chopped tomatoes in pan
2) Add broth and bring to boil
3) Add white pepper, salt and egg
4) Stir very slowly in one direction
5) Boil for 1 minute
6) Serve hot with fried noodles as appetizer

Serves 4

Serving Suggestion: Serve with fried noodles

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

Kanda Aloo Poha

This is a tasty Maharashtrian snack that is made from beaten rice (poha).

Ingredients:

4 cup poha (beaten rice)
1 onion (kanda)
1 potato (aloo)
1 tsp mustard seeds
1/4 tsp red chilli powder
1/2 tsp turmeric powder
4 green chillies
curry leaves
4 tbsp grated coconut
4 tbsp cilantro (coriander leaves)
4 tsp lemon juice
salt to taste

Method:

1) Cut potato into 1" cubes and half-cook them till just about tender (around 5 min in microwave)
2) Heat mustard seeds in oil till they splutter. Add chillies and curry leaves. Fry for a minute
3) Then add onions and fry them till they turn brown. Add turmeric and red chilli powder.
4) Then add half-cooked potatoes and fry them till they are done.
5) Soak poha in water for about 2 minutes.
6) Add poha and mix carefully, so that poha is not mashed. Cook for about 2 mins.
7) Add a dash of lemon juice and salt to taste
8) Garnish with grated coconut and cilantro

Tip: Green peas can also be fried along with potatoes.

Serves 4
Serving Suggestion: Serve with tea

Lovely recipes....sis...keep it up....help poor souls like us:))))))

Kalan (Kerala style kadhi) - Style 1

This curry is made with beaten curd that has thick consistency.

Ingredients

I
½ cup Ash gourd (Dudhi/Kumbalanga) OR Raw banana , peeled and cut into 1" pieces
4 Green chilli, cut into 2 pieces
¼ tsp Red chili powder
2 pinch turmeric powder
Salt

II
1-cup thick curd (beaten)
A pinch of Asaphoetida (Hing/kaayam) (optional)
A pinch of sugar (optional)

III For Tadka
2 tsp Oil or ghee
½ tsp rye
¼ tsp fenugreek seed (Methi/uluva)
2 whole red chili, cut into 4 pieces
Curry leaves

Method:
1) Cook the first set of ingredients by adding some water. Cook well. Stir occasionally.
2) Then on slow flame, add second set of ingredients. Stir well. Keep heating on slow flame till it attains thick consistency. Then remove from stove.
3) Then add tadka (vagar) by heating oil in a kadhai and adding third set of ingredients. After they splutter add to the curry.

Tip: After step 1, you can also add 1 cup paste of coconut and cumin seeds(1 tsp)

Serves 4
Serving suggestion: Serve hot with plain rice, pickle

Paneer Makhani

Ingredients:
250 gm-paneer(cottage cheese), cut in 1” pieces
½ cup tomato puree
1 tsp grated ginger
2 green chilies, chopped finely
Half tsp cumin seeds
1 tsp Garam masala powder
1tsp-red chili powder
1tsp coriander powder
2tsp curry leaves, chopped finely
50ml-fresh cream, beaten lightly
1tsp sugar
4tbsp butter
Salt to taste

Method:
1) Heat butter and add cumin seeds, then add ginger.
2) Mix tomato puree, salt, sugar, red chili powder and fry for some time.
3) Add finely chopped green chilies, coriander powder and paneer. Fry for some time.
4) Add lightly beaten cream. Mix and fry some time.
5) Garnish with coriander leaves.

Serves 4
Serving Suggestion: Serve hot with Naan or Roti

Karela Thoran (Bittergourd Bhaji)

This is to tingle the bitter buds on your tongue. This recipe is for a healthy, slightly bitter karela thoran.

Ingredients:
1 onion
3 green chilies
4 bittergourd
1 tsp turmeric powder
1 tsp red chili powder
coconut powder
mustard seeds
oil
salt


Method:
1) Mix finely cut bittergourd with turmeric and chili powder and salt throughly. Keep aside for 20-30 min. This will remove most of the bitterness
2) Splutter mustard seeds in oil and fry onions and cut green chilies.
3) Then add bittergourd and cook till done
4) Add coconut powder and fry for 3 minutes

Serves 4
Serving Suggestion: Serve with rice and kadhi

Vegetable 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 finely cut vegetables (peas, cauliflower, beans)
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 vegetables 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