Badam Burfi (Almond Burfi)

Ingredients
Almonds 2 cups
Milk 1.5 cup
Sugar 2 cup
Saffron 1 pinch (optional)
Nuts for garnishing (optional)
Ghee 4 tbsp

Method
Blanch almonds in water to remove skin
Put in hot water and cover with lid
Keep aside for 1.5 hour
Soak saffron in milk
Grind blanched almonds with milk
In a pan heat ghee, sugar and almond paste, stirring continuously, to make a smooth but tight paste.
It should be moist, thick and sticky, not dry. If dry, add little water or milk.
Grease butter paper and put the lump of almond paste on it. Knead it to a dough.
Spread it with hand in form of rectangle
Roll it with rolling pin to 1/3 cm thickness
Garnish with nuts
Let it freeze
After it is set, remove from fridge and cut it into diamond shapes with the help of scale and pizza cutter

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!

Spicy Kurkmura Mixture

We all love to have a little bit of crunchy, salty, spicy snack in evening. This recipe is way better than store bought and healthier as well.

Ingredients

Kurmura 1 big packet
Corn flakes 1 packet
Peanuts 3 cup
Chana dal or dalia 1 cup
Curry leaves 5- 6 spring
Uncooked rice 2 tbsp
Oil

Dry spices
Chili powder 1 tsp or to taste
Turmeric powder 1/2 tsp
Amchur powder 1/2 tsp
Hing 1 tsp
Salt 1 tsp or to taste
Sugar 1 tbsp

Method:

1. Roast rice and let it cool
2. Grind roasted rice with dry spices
3. Taste and adjust spices as needed and keep aside
4. In a pan heat oil and fry below ingredients , one at a time, 
1. Peanuts
2. Chana dal (If you use dalia, no need to fry)
3. Curry leaves till crispy
4. Corn flakes, if not crispy
5. In the end in remaining oil fry kurmura and corn flakes so that they become hot and oily and spices stick to them
5. Mix all ingredients in a big bowl while kurmura is hot
6. Let it cool and store in air tight container

Avial

Avial is the most popular Kerala dish as I know. It is the highlight of Onam sadhya. It is very healthy as it has a bunch of boiled veggies with hardly any frying in oil. It tastes splendid too. Here is my Mom's recipe.

Ingredients

1)
2 cup vegetables - preferably country veggies like dudhi, pumpkin, plantain, drumsticks, carrots,tindora, okra, eggplant
1 pinch turmeric powder

2) 
1/2 cup  grated coconut
2-3 flakes garlic
1 tsp cumin seeds
2 chillies

3) 
2 tbsp yoghurt
curry leaves
coconut oil


Method

1. Cut vegetables lengthwise
2. Boil the veggies in water till 3/4 cooked with turmeric and salt- put veggies that take longer to cook first then others
3. Grind a coarse paste of ingredients no.2)
4. Add it to the boiling veggies
5. Add a spoon of curd 
6. Add salt and adjust by taste
7. Add few curry leaves and a spoon of hot coconut oil
8. Turn off stove

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!

Mango Curry

My mom's mango curry recipe- no its not sweet but savory! Love it yumm!

Ingredients:

1) 

Ripe mangoes- 5 or 6 of small size. or 1 big US size.  If big cut into 1 inch slices

Salt

Turmeric pdr - 1/4 tsp

2)

Grated coconut - 1 cup

Jeera - a pinch

Garlic - 1 piece

Small onion(pearl onion) - 2-4

Green chilly - 2-3

Turmeric pdr - 1 pinch

3)

Small onion (pearl onion)  - 3 , cut into pieces

Whole red chillies- 2

Mustard seeds - 1/2 tsp

Curry leaves

4) 

Salt

oil

Method:

1. Peel mangoes and cook them with salt and turmeric pdr with 1.5 cups of water for 10 mins
2. Grind together the no.2) ingredients with 1/2 cup water to fine paste
3. Add this paste to mangoes. 
4. Check salt and water. The gravy of this curry has medium thick consistency
5. Cook for 5-7 mins on low flame
6. Make tadka in oil with no.3) ingredients and add to curry

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

Mix-Veg Pickle

Spring is here! Perfect time to make a pickle. Try this simple recipe for a spicy, flavor-laden pickle. Courtesy my Mother-in-law

It can be refrigerated for up to a month but it has never lasted for more than 10 days!

Ingredients:
Half of cauliflower - florets broken into bite size
2 carrots - cut bite sized
5-6 green chilies - cut bite sized

3-4 garlic - separate the cloves
1 cup red chili powder
2 tbsp mustard seeds
1/2 tsp fenugreek seeds (methi seeds)
juice of 6 lemons
1 cup oil
3/4 cup salt

Method:

1. Wash and dry the veggies and chillies on a cloth in sun for 1 day till completely dry
2. Grind mustard seeds to a fine powder
3. In a  clean dry vessel, add chilli pwder, salt, ground mustard seeds powder, oil, lemon juice and mix well
4. Add the veggies, chilies, fenugreek seeds and garlic and mix well
5. Taste and adjust lemon juice or salt as required
6. Close tightly and place indisturbed for 3 days
7. Open on 4th day and taste for any adjustment like lemon juice or salt. 
8. Pack it in a bottle and its ready to go

Avacado Chutney

This chutney is a welcome change to the traditional chutneys. It is healthy and has good fat content. It goes very well with idli, dosas and as a side for rice. 

Whats more, this is a big hit with the little man! 

Thanks to my sis-in-law,Divya, for getting me hooked to it

Ingredients:
1 medium avacado
1 medium tomato
1bunch corainder leaves
3-4  cloves garlic (Yes I am a garlic lover and I don't deny it)
2 chillies (add more to make it spicy!)
some curry leaves
1 tsp jeera
1 tsp lemon juice
Salt
Oil


Method:

1. Heat oil and fry cumin seeds
2. Add chopped tomato, coriander leaves, garlic, chillies and curry leaves and fry till tomato is done
3. Let it cool
4. In a grinder add the fried ingredients along with chopped avacado and some water
5. Grind it till smooth paste. 
6. Add salt and lemon juice and give a pulse to mix well

Variation:

Tip:
Adding lemon prevents the chutney from losing its green color and gives a tangy taste

Add bell pepper while frying to give extra zing! Thanks Preethi for the tip!

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

Coconut Chutney

Traditional coconut chutney with a twist. Goes well with idli and dosas!
Replace Pudina leaves with Methi  or coriander leaves for a different chutney altogether!

Ingredients:
Cocount Grated
Pudina (Mint leaves)/Methi (Fenugreek leaves)/ Coriander leaves
Chillies
Tamarind
Garlic
Jeera
Salt
Oil

Method:

1. Fry the leaves in Oil along with chillies
2. Grate coconut if pieces
3. Add fried leaves
4. Add garlic, jeera, tamarind and salt and grind
5. You can refrigerate for a few days

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!

Vankaya Dosakaya Pachadi (Eggplant Cucumber Chutney)

This chutney is a staple at my husbands side. It seems that no wedding is complete without this chutney.
It is a healthy alternate to the nut chutneys and refreshingly tasty. It goes well with idli, dosas and even with rice. I prepare good quantity as it can stay in fridge for 3-4 days.

Ingredients:
5-6 Eggplant small sized
1 tomato

few curry leaves
few coriander leaves
5-6 green chilies
1 Cucumber (Dosakaya)  peeled and chopped
A little oil
Salt

Method:

1. Heat oil in a pan and add tadka (mustard seeds, chana dal, jeera)
2. Add eggplant, tomato any veggies, along with chillies, curry leaves and fry
3. After they are done cooking, grind them to paste along with tamarind, garlic, jeera and coriander leaves
4. Add dosakaya pieces and grind so that there are not totally ground
5. Add salt according to taste

You can also add any leftover veggies to fry with the eggplant

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!