Thursday, May 27, 2010

Varutharacha Chicken Curry

Varutharacha chicken curry is chiefly prepared by with roasted coconut and spices. It is very aromatic chicken in a flavorful and spicy gravy. It is not for those lazy days when we would love to make a quick and easy curries. It is time consuming but the end result is supremely satisfying to all chicken lovers. It is popular in Kerala, especially in North Kerala. It is great accompaniment with ghee rice, pulao, parotta or pathiris.

Chicken - 1kg
Shallots- 1 1/2 cup
Thinly sliced onion- 1 medium
Grated coconut- 1 1/2 cup
Sliced coconut- 1/4 cup
Tomato- 1
Ginger  garlic paste-2 tsp
Green Chilly -2
Chilly Powder- 1 tsp
Kashmiri chilly powder- 1 tsp
Turmeric powder- 1/3 tsp
Coriander powder-2 tsp
Fennel seeds- 1/2 tsp
Cinnamon- 2 inch
Cloves- 3-4

Star Aniseed-2 
Cardamon- 1
Black pepper- a few
Nutmeg- a small piece.
Curry leaves
Mustard seed- 1/2 tsp
Dry red chilly- 2
Salt to taste

Heat oil in a pan and roast grated coconut, curry leaves, two to three shallots till it is nicely browned up. Allow it to cool and make it into a paste and set aside.
Dry roast the spices and the chilly powder, and coriander powder and make a fine powder of this mixture.
Clean and cut chicken pieces into desired size and marinate it with the roasted spice powder and a  keep aside for30 minutes.
In a heavy bottom pan heat oil and saute the sliced coconut peices till golden brown and then saute onions, green chilly, ginger- garlic paste salt till golden brown, Add turmeric and saute till the raw flavor disappears.Next goes in the marinated chicken and stir fry them a bit. Pour  2 cups of warm water cover and simmer. Allow to cook for 25 - 30 minutes stirring  occasionally. When the  gravy thicken add in the roasted coconut paste and allow it to simmer for 3-4 minutes. ( You can also cook potatoes along with the chicken for a rich creamy gravy and also adjust spices according to your taste). In a separate pan add two tsp of oil and add mustard seeds. When they splutter saute dry red chilly one sliced shallot and curry leaves. Pour this over the chicken curry. Serve with rice, pulao or parattas.

Try This..

Hope you will all enjoy

Tuesday, May 25, 2010

Pineapple Pulisheri

Pineapple Pulisheri is another version of pulisheri. There are different versions like savory pulisheri made with ash gourd or sweet with mangoes. Pineapple pulisheri is a sweet and sour curry and has a wonderful flavor. This is my mom-in-laws recipe and also the first one she taught me. Back at my home my mom made only mango pulisheri. Both these pulisheri's have unique tastes and you will surely love this one too.

Pineapple- 250 grams/8 ounce can
Yogurt -1/2 ltr
Coconut- 1/2 cup
Green chilly - 2
Turmeric- 1/2 tsp
Fenugreek- 1/2 tsp
Ginger chopped- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves
Salt to taste.
Oil- 2 tsp 

Dice pineapples into cubes. Grind coconut and ginger into a fine paste using very little water and set aside.
Heat oil in a pan and crackle mustard seeds and fenugreek.
Add green chilly and turmeric powder and saute a bit. Now add pineapple pieces,salt and 1/3 cup of water and close with a lid.
(or just cook the pineapple with turmeric powder and salt and do the tempering in the final stage)

When the pineapple is cooked add the coconut paste and simmer. Finally add yogurt and blend it with the curry. ( you can add 1/3 tsp of fenugreek powder also if you like ) Switch off when the curry is properly warmed up. Heat 1/2 tsp of oil and fry the curry leaves and pour over the pulisheri.
( My Mom-in law adds a pinch of chilli powder into the thadka oil just before switching off. She seems to love that color on top of the pulisheri . I too love it).


Try this..

Hope you will all enjoy!

Monday, May 24, 2010

Palada Pradhaman : Award and Kheer

Palada pradhaman is very popular dessert in Kerala and is made on occasions like Vishu and Onam, marriage feasts etc. Earlier it was very difficult to make this pradhaman and it took hours to prepare the rice ada (looks similar to flakes) used in this recipe.Grounded rice paste was spread in plantain leaves rolled and submerged into boiling water to make the rice flakes. Now it easily available in grocery stores in dehydrated form. My family enjoys this creamy pradhaman. It needs a bit patience as we have to wait for the milk to condense. Here i am using condense milk to make it a bit more easy.
It is also happy moment for me. This new blog of mine has received lots of love and support from my fellow bloggers. This post is also to thank Yummy team for sharing with me an award. My first award!!!.
Thank you Yummy team and also all my friends.

Palada - 100 grams
Milk- 3 cups
Condensed milk- 1 ( 14 ounce container) 
water- 1 cup
Cardamon pwder- 1/2 tsp
sugar- 2 tsp (if needed)
Cashew nuts and raisins for garnish.
ghee- 1 tsp

Wash palada and soak it in water for about half an hour.
Place a heavy bottom vessel and add in one cup of water and allow it to boil. Add milk into this and allow it boil and reduce a bit .
Now add the palada and cook it. Stir occasionally as there is a tendency for milk and ada to stick to the bottom. Allow the milk to get reduced and creamy and the ada to become soft. Add condensed milk and if necessary the sugar.
( If you do not wish to add condensed milk, you can make it with milk. You 6 cups of milk and 1/2- 3/4 cup of sugar)
Finally add cardamon powder and switch off the flame. Allow to cool a bit. Heat ghee and roast the cashew nuts and raisins and garnish on top (optional).
Palada will have a slight pink color.

Try this...

Now the award...

Yummy O Yummy has tagged me with an award which I thankfully accept.
As per the rule of this award I has posting my favorite picture. This was taken when we recently visited Kovalam Beach ( Kerala). This photo was taken by my Hubby and we have wonderful memories associated with this picture.

 I would love to share this with friends Pranis, Sushma, Kairali sisters,Nitha, Treat & Trick, Gita,
Thank you once again Yummy team.

Hope all of you will try and enjoy Palada Pradhaman

Thursday, May 20, 2010

Aval Vilayichathu/ Sweet Poha

Aval Vilayichathu is quick and easy snack that can be prepared in batches and stored for over a month. Beaten rice is always considered to serve as a quick breakfast or snack. It is a traditional snack which is made with jaggery and poha and enriched with coconut and nuts. Children would love this healthy snack.

Poha or aval - 1 1/2 cup
Jaggery- powdered-250 grams
Roasted cashew nuts- a few
Roasted Sesame seeds- 1/2 cup
Shredded coconut- 1/2 cup
Raisins- 15
Cardamon powder- 1/2 tsp
Ghee- 3-4 tsp

Roast cashew nuts,raisins  and sesame seeds and keep it aside.
Boil jaggery along with two cups of water till the jaggery dissolves and switch off the flame. Strain in down in a strainer so that there will not be any impurities. Put in back to the stove and allow to reduce and to attain a two thread consistency. Add in the coconut. You will notice that it will again become a bit watery. Stir in between and when it reaches a gel consistency add roasted sesame seeds, peanuts and cardamon powder. Finally add aval and evenly coat with the jaggery mixture. In a separate pan roast raisins in ghee and mix into the aval . We can store this is tight containers or you can refrigerate it.

Here another version with sesame seeds,black raisins and peanuts.

Try this easy snack...

Hope you will all enjoy.

Tuesday, May 18, 2010

Fish Mappas

Fish/Meen Mappas

 Mappas is a popular recipe in Kerala and is made with fish or meat. This traditional dish has a rich creamy texture and is made with coconut milk. Here I am making with fish. This curry resembles a delicately flavored fish stew.  It goes well with appam or parotta.

Fish- 1 lb
Shallots- 1/2 cup
Tomatoes- 2 large
Green chilly- 2
Ginger- 2 inch
Garlic - 5
Chilly powder- 1tsp
Turmeric Powder - 1/2 tsp
Coriander powder- 2 tsp
Coconut milk- thin- 1 cup
Coconut milk thick-3/4 cup
Vinegar- 2 tsp
curry leaves

Clean fish and marinate with a little of turmeric, chilly powder and salt and fry it slightly and keep aside. (You can avoid this frying step  for large chunk fish like King fish)
Chop onions and tomatoes. Mince garlic, green chilly and ginger. 
In a separate bowl mix chilly powder, turmeric and coriander powder with little water and make a paste and set aside.
In a hot pan pour oil and splutter mustard seeds, and add the minced ginger and garlic and curry leaves and saute it for a minute. Add shallots and fry till it becomes golden brown and mix in the chilly coriander paste and fry it till oil separates and then add tomatoes. Allow tomatoes to get completely cooked and pour in thin coconut milk and allow it to boil. Slide in the fish pieces, cover and cook in medium heat.When fish is almost cooked add vinegar( adding vinegar is optional). Finally add the thick coconut milk and take off from the heat after a minute, just before it starts to boil. Quick and easy Mappas is ready.

Try this...

Hope you will all enjoy.

Monday, May 17, 2010

Orange Pudding

Orange Pudding is very light and sweet. It is less tangy and a good dessert option which my family enjoys. I saw this recipe in a TV show and tried it first as Orange sponge pudding which has a cake like texture. This one also turned out well. Many of you might have already tried this and I am also happy with getting a new pudding option.

Milk- 1 cup
Egg- 3
Butter- 2 tsp
Sugar- 1/2 cup
Orange Juice- 1/2 cup
orange zest- 3 tsp
All purpose flour- 3 tsp

Separate egg whites and yolk and keep aside.
In a large mixing bowl blend sugar and butter till it becomes a smooth and fluffy. Beat egg yolks and add in into the sugar mixture and blend well. Add orange zest and flour and blend well without lumps. Now add orange juice and milk and blend well. Don't  forget to beat well after each additions. Beat egg white until light and fluffy soft peaks. Stir and gently fold into the mixture.( or beat with a little sugar and finally layer it on top). Heat oven to 300 Degree F and place a nine inch cake pan half filled with water and lined on the bottom with a small kitchen towel. Grease another dish, a smaller one that fits in and pour the mixture and gently place into the hot pan. Bake till golden brown. If you wish to get the cake texture add 1/2 cup of flour.

Try This...

Hope you will all enjoy

Saturday, May 15, 2010

Pavakka Mathura Curry/ Sweet Bitter gourd Curry

Pavakka or bitter gourd is a vegetable known for its nutritious value and medicinal properties. This is a vegetable which many like and dislike at the same time. I felt this is more an adult vegetable as children have shown aversion to eat. Strangely I loved this while I was a kid and still passionate in trying different recipes with this vegetable. This is a no fuss recipe and has a sweet and sour taste. Basically it is similar to Kerala theeyal but tastes somewhat like puli inji (pickle) both made with tamarind.  Adding tamarind  gives this dish the taste of a sweet an sour chutney which children might love. Try this easy recipe. It goes well with rice.

Bitter gourd- 3 
Shallots chopped- 1/2 cup
coconut- 1/2 cup
Ginger- 1 inch
fenugreek seeds- 1 tsp
Chilly powder- 1 tsp
Coriander powder  - 2 tsp
Turmeric powder- 1/2 tsp
tamarind- small lemon sized ball
Jaggery- 3-4 tsp
Thick coconut milk- 1/3 cup
Curry leaves- 2spring
mustard - 1/2 tsp
Dry Red Chilly- 2
Salt to taste.

Roast coconut, fenugreek and curry leaves till browned up. Make a fine powder of this and set aside.
Chop bitter gourd into thin slices and stir fry them (using very little oil) till it is also browned up and set aside. In the same pan crackle mustard seeds, and drop in red chilly and curry leaves and fry them a bit and add ginger and saute a bit.
Add shallots, salt and turmeric and saute till golden brown.
Now add the bitter gourd, chilly and coriander and finally tamarind pulp and 1/2 cup of water and allow it simmer. Mix in the thick coconut milk and adjust consistency.Just one minute before switching off the flame add the roasted coconut powder and jaggery. Serve hot with rice and buttermilk curry.

Try this...

This dish goes to Padmajha and Sunith's  event Think Spice- Think Tamarind Event.

Hope you will all enjoy

Thursday, May 13, 2010

Shrimp and Vegetable Pulao

Shrimp and vegetable pulao is a very simple and easy pulao. It is mild and less spicy but very delicious and aromatic. It is immensely easy as a lunch box recipe and also for potlucks. You will surely enjoy this easy pulao.


Basmathi Rice- 2 cups
Shrimp- 150 grams
Cut vegetables- 1 cup
Onion- 1
Green chilly- 2
Ginger- 1 inch peice
Garlic- 4
Red chilly - 1/3 tsp
Turmeric- 1/2 tsp
Fennel seeds- 1/2 tsp
Cinnamon- 1 stick
Cardamon- 2
cloves - 4
Lemon juice- 1 whole
salt to taste
cilantro leaves for garnish
Oil 2 tsp
Ghee- 1 tsp

Clean and marinate shrimp with salt, a pinch of turmeric and chilly powder and set aside.
Cut vegetables into small cubes. Here I have used carrots, green peas, beans and frozen corn.

Heat oil and ghee in a deep heavy skillet or a pressure cooker and add in the whole masalas and allow them to get roasted. Now add ginger and garlic and saute till the raw flavor disappears. Add in onions, salt and fry it till golden brown. Add the shrimp and turmeric powder and saute for another minute till it is half done. Finally add the vegetables and washed, drained rice and stir fry it till the rice get well coated with oil. Add 4+ 1/2 cups of water and bring to a boil. Lower the heat and close with a tight lid and cook the rice for 15- 20 minutes till the rice gets tender and the water is fully absorbed. (If using a  pressure cooker close and cook in high. After the first whistle lower the flame to medium and switch off after the second. Let it rest for 6-8 minutes before opening the lid). Pour in lemon juice and gently separate the rice by using a fork. Garnish with cilantro leaves and serve hot.

Try this...

Hope you will all enjoy.

Tuesday, May 11, 2010

Honey Glazed Chicken

This is a very simple citrus flavored chicken is now one of my favorites-a little sticky,sweet and tangy. Its quick and easy and can  be served over rice or pulao.It is a slight modification of the soya honey glazed chicken wings. Lemon juice tenderizes and the sweet glaze compliments the chicken; striking a balance between tangy and sweet. I have also tried this with orange and that also came out very tasty.

Chicken- 1 lb
Bell Pepper - 1 medium
Baby Corn- 15
Onion- 1 medium
Pepper powder- 1/2 tsp
Soya Sauce- 3 tsp
Dark Soya Sauce- 1 tsp
Chilly Garlic sauce - 3/4 tsp
Worcestershire Sauce- 2 tsp
Lemon juice- 3 tsp
Honey- 3 tsp
salt to taste
oil- 3 tsp
Roasted Sesame seeds- 1 tsp 

Cut chicken into desired size and marinate it with all the sauces and keep it aside for about half an hour.
Cut onions and bell pepper into cubes. Heat oil in a pan and saute these along with baby corn for a minute and keep aside. In the same pan pour a little more of oil and shallow fry the chicken. Add in pepper powder and lemon juice. When it is browned up add in the veggies and drizzle honey on top of the chicken. Bring the heat to medium or low and slowly coat the chicken with the honey and allow it to thicken and becomes a bit sticky texture. Add sesame seeds at this stage. Serve with rice or pulao.

Try this...

Hope you will all enjoy!!!

Monday, May 10, 2010

Banana Dosa/Pancake


Plantains are used to make a variety of dishes and this a breakfast recipe. Plantains are loaded with nutrition and in Kerala ripe banana is steamed and is part of  the breakfast. It is low in sodium and high in vitamins and fiber.This is inspired by the payam pori or the banana fritter that is common snack in Kerala. But this does not contain eggs as in usual pancake or fitters. We can convert this recipe into fritters by dropping batter spoonful into hot oil and fry it until golden brown. Here I made in the form of a dosa/pancake. Plantains are firmer than dessert bananas and so does not get mashed up and thus making it a better choice.

Ripe Plantain- 3 
All purpose flour- 1/2 cup
Rice flour- 3 tsp
Coconut - 1/2 cup
Sugar- 3 tsp
salt- a pinch
Cardamon or nutmeg- 1/3 tsp
Ghee- 1 1/2 tsp

Mash up the plantains using a fork. It is not necessary to be a very fine paste. Mix in all the ingredients and 1/3 cup of water ( except ghee) into the batter.If the batter becomes too thick to pour add a little more of water or milk.
Heat a dosa tawa or a greased griddle and spread the batter into small round pancake ( 1/4 cup for each pancake) and drizzle with  ghee. Let it cook for 1-2 minutes or until golden brown and then flip.when both sides are golden brown remove from pan and serve hot with syrup .

Try this...
Hope you will all enjoy!!!

Friday, May 7, 2010

Kerala Duck Roast

Kerala Duck roast is very authentic recipe, a distinctive tradition passed down by generations. It is a specialty of Syrian christian families in Kerala and is part of their cuisine on all special occasions including marriages and feasts, and Christmas dinner and New year. It goes well with appam, puttu, idiyappam, rice and chappatis. There are different variations in making duck roast. In regions like Kuttanadu it is made with the skin on and is fried in its own fat and seventy percent of the cooking is done without adding water. But here I took off the skin and removed the excess fat. I attempted this traditional recipe after I read much of this duck roast. I am not a great duck lover but this came out good and my family enjoyed.

Duck - 2 lb
Shallots- 1/2 cup
Onions sliced- 2
Ginger- 2 inch
Garlic- 8-10
Chilly powder- 1 tsp
Crushed chilly flakes- 1/2 tsp
Turmeric powder-1/2 tsp
Coriander powder- 2 tsp
Fennel seeds- 1/2 tsp
pepper powder- 1/2 tsp
Vinegar- 2 tsp  
Gram Masala- 2 tsp
Curry leaves- 2 springs
Potatoes sliced -2medium
Oil for frying
Salt to taste.

Cut shallots and chop onions into thin slices. Roast fennel,pepper, turmeric,chilly powder and coriander powder till aromatic and make a fine paste along with ginger and garlic.
Clean the duck and cut into pieces (you can clean by rubbing the whole duck with rice flour and salt)
marinate the duck with the grind-ed paste, garam masala and vinegar. Keep aside for about an hour and cook it till done in a closed pot or pressure cook. Duck will take longer time to cook than chicken.
Heat oil in a pan and fry potatoes ( I used frozen french fries ;) it was easy) and keep aside. Fry onions and length wise slitted dry chilly and curry leaves till crispy and keep aside. In the same pan place the cooked duck and gently roast them and slowly turning it upside down. Remove them from the pan. Simmer the gravy that will be left behind in the pot in which we cooked the duck. When it gets a thick consistency place back the duck and allow it to get coated and drop in the onions as well. Serve with fried potatoes ( or carrots, cabbage). 

Try this...

Hope you will all enjoy!!

Thursday, May 6, 2010

Ethapazham (Plantain) Pulisherri

Ethapazham pulisherri or plantain yogurt curry is a sweet and sour curry made with ripe sweet bananas. In Kerala cuisine we find lot of recipes using plantains. This curry is common and homely and can be made any time of the year. There are not seasonal like Mambayam pulisherri ( Sweet Mango curry). This spiced yogurt dish goes well with rice and any vegetarian or non vegetarian side dishes. It is usually of a little thinner consistency but i like it thick.So i add very little water while grinding coconut.

Plantain ripe- 2
Coconut- 1/3 cup
Yogurt- 1 cup
Turmeric powder - 1/3 tsp
Chilly powder- 1/2 tsp
Green chilly- 2
Fenugreek Seeds- 1/2 tsp
Mustard Seeds- 1/2 tsp
Shallot diced -1
oil 2 tsp
Salt to taste
Sugar- 1/2 tsp
Curry leaves -1 spring

Cut plantain into  1 1/2 inch pieces and cook it with salt, turmeric, sugar,green chilly and chilly powder. Do not allow it to get mashed up. Set this aside
Grind the coconut into a fine paste and whisk in yogurt and mix this to the cooked plantain. Heat this in low medium flame for about two minutes or till it is warmed up.
(Note:you can add cumin also but this is optional, In usual pulisherry like cucumber or ash gourd we add cumin.But we do add it when we make  fruit pulisherri like mango,pazham and pineapple)

Heat oil in a kadai or a pan and splutter mustard seeds and fenugreek seeds.Allow fenugreeks to get roasted and add in shallots, dry red chilly and curry leaves and allow shallots to become golden brown. Add this to the curry and mix well.

Try this easy recipe...
Hope you will all enjoy!

Wednesday, May 5, 2010

Vattayappam/ Steamed Rice Cake with Strawberry

Vattayappam or rice steamed cake is a traditional snack. It is quite a simple one usually made with leftover palappam barter. Whisk in a little more or sugar, cardamon and steam it- the vattayappam is ready. Its definitely an old fashioned snack but it has a spongy texture and wonderful mixed aroma of cardamon, yeast and ghee which every one would love. If you are interested in the pink colored vattayappam it is three tsp of strawberry pureed and blended just before steaming. That was fun but came out great with a lovely taste. To make this recipe more easy you can use rice flour instead of soaking raw rice.

Raw rice - 2 cups
Cooked rice- 1/2 cup
Coconut- 1 cup
Coconut milk- 1/2 cup
Yeast- 1/2 tsp
Sugar- 1/4 cup
salt-  1/3  tsp
Ripe Banana- 1
Raisins- 10-15
Cashew nuts- 5-6
Ghee- 1 tsp

Soak raw rice for about six to eight hours. Grind this along with coconut, coconut milk and cooked rice into a fine paste ( traditionally instead of cooked rice, thari kurukku is made. It is made by simmering half a cup of this grind ed rice paste into a sort of porridge and finally blended into the mixture).Now prepare the yeast. Take 1/4 cup of warm water and add in a pinch of sugar and yeast and set aside for 3-4 minutes and mix it into the rice batter along with 1/4 cup of sugar and set it to ferment for about six hours.
Take a dish or a steel plate and grease it with ghee. Layer diced banana and spoon in the batter. Sprinkle cardamon powder and garnish with ghee fried raisins and cashew nuts. Get this steam cooked in a cooking steamer till a tooth pick inserted at the center comes out clean (or wet your finger and gently touch the cake. If it does not stick to your finger, its done)

Try this easy recipe...

Hope you will all enjoy!!!

Monday, May 3, 2010

Meen Thoran/ Fish Thoran

Fish Thoran is a very simple yet popular fish recipe, which can be made with any kind of fish. It is a great side dish, but doesn't have any gravy. It is made with grated and crushed coconut which I have seen mom patiently stir frying to a dry roasted form which makes this fish recipe even more flavorful. It can be prepared with any kind of fish like King fish, Mackerel, Sharvu or Shark, or smaller ones like Sardines or Anchovies and also squid. It is good to avoid bones and cut  larger fishes into small cubes. For the smaller one we can cook them first with turmeric and salt and remove off the bones and then continue with the same recipe.

Fish- 1 lb
Grated coconut- 3/4 cup
Shallots diced- 1/2 cup
green chillies - 3
Ginger- 1- 1 1/2 inch
garlic-1 pod 
Cumin-a pinch
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
tamarind- one small ball
Mustard seeds- 1/2 tsp
Red Chilly- 2
Curry leaves- 2 springs
Salt to taste
Oil 3 tsp

Clean and cut the fish into small pieces and set aside.
Crush the grated coconut in a mixer( a little more finer) and add in chilly powder, salt, turmeric, ginger and marinate it with the fish and set aside for 10 to 15 minutes.
Heat oil in a pan and crackle mustard seeds and fry onions,red chilly, green chilly and curry leaves  and add the marinated fish,tamarind and 1/2 cup of water. Close the lid and let it simmer for around ten minutes or till all the water has evaporated. Take off the lid and add in a few drops of coconut oil (optional) and curry leaves and stir fry it for another two or three minutes.

Try this easy recipe

Hope you will all enjoy!! 
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