Friday, April 29, 2011

Meen Manga Curry/ Fish Raw Mango Curry

Meen manga curry

This is a traditional fish curry of Kerala which is spicy, sour and flavorful and raw mango is used as flavoring and souring agent instead of tamarind or kudampuli. This is is common curry back home especially when mangoes are in season and for the rest of the year sun dried mangoes( Ada Manga) are used to make this curry. King fish,mackerel,sardines, prawns all taste delicious with mangoes. This curry is a quick version.You can grind shredded coconut into a fine paste and use in this recipe which gives a thick creamy gravy or just use thick coconut milk

Fish - 1 1/2 lb
( I used king fish)
Mangoes diced- 2 small
Shallots- 8-10
Ginger- 2 inch thick
Green chilly-2
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/3 tsp
Thick coconut milk- 3/4 cup
 Thin coconut milk- 1 cup
( If using shredded coconut 3/4 cup)
Mustard seeds- 1/2 tsp
Dry red chilly-1
Curry leaves
Coconut oil

Clean and cut fish and keep aside.
Heat oil in a pan and add mustard seeds. When they splutter add red chilly and curry leaves followed by shallots and ginger. Saute till onions have changed color and ginger has nice aroma. Add turmeric powder, chilly powder and saute for a few seconds and add mango pieces and slit green chilly. Add thin coconut milk and allow this to come to a boil. Add in fish pieces, cover and cook in medium flame till fish is cooked. Now add fenugreek powder and thick coconut milk and allow to simmer.Finally add a  few fresh curry leaves and a few drops of coconut oil on top.

Try this..
Hope you will all enjoy.

Wednesday, April 27, 2011

Mint Prawns Rice

This rice tastes really good and has the tempting and refreshing flavor of mint. This spicy seafood rice is just a twist to my family favorite recipe of prawns pulao..I was a little bored to cook on Sunday evening and thought of making a mint pulao and fried prawns and ended up with this recipe. But it tasted delicious with the fragrance of fresh mint, spices and prawns together made this an aromatic and delicious rice recipe and was perfect with cucumber raita.

Basmati rice-  1 1/2 cup
Prawns- 15 nos
fried onion- 1/2 cup
(I used store brought ones)
Mint leaves- a hand full
Carrot chopped- 1/2 cup
Jalapeno peppers-3
Green chilly- 2
Ginger -1 inch thick
Garlic- 3 pods
Thick coconut milk- 1/3 cup (optional)
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
lemon juice- 1/2 lemon

Make a fine paste of  mint, jalapeno peppers, green chilly and fried onion( I used store brought can also fry onions till crispy or just avoid it here ). Chop ginger, garlic and carrots and keep aside.
Clean and de-vein prawns. Soak rice for at least half an hour.
Heat oil in a bottom deep pan. Saute chopped ginger and garlic till the raw flavor disappears. Add chopped carrots ( if you are not adding fried onions to make the paste, add one finely chopped onion before carrots and saute till golden brown) and finally the mint and chilly paste. Saute till the raw flavor disappears and till oil starts separating. Add turmeric powder and garam masala. Add prawns and fry for a minute. Add 1/3 cup of thick coconut milk , rice and 2 1/2 cup of water.Cover and cook in medium flame for  till all water gets absorbed and finally squeeze in lemon juice. Make the rice fluffy using a fork and serve with raita and pickle.

Try this..
Hope you will all enjoy..

Monday, April 25, 2011

Vazhuthananga Urulakizhangu Curry/ Brinjal Potato curry

Vazhuthananga urulakizhangu curry or  Brinjal Potato curry is a yummy side dish for rotis/chapathis or rice.This is my moms recipe, she learned it from one of her Telugu friends. I believe it was originally the stuffed brinjal recipe which she modified as a side dish for chapatis.It is lightly fried brinjal and potatoes in a spicy and tangy sauce,flavored with roasted coconut and sesame seeds.Try this you will surely love this.

Baby Brinjal-8-10
Boiled baby potatoes-8-10
( You can also use the larger ones)
Onion chopped- 1 medium
Ginger garlic paste- 1 1/2 tsp
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder-1 tsp
Garam masala- 1/2 tsp
Sesame seeds-2 tsp

Grated coconut- 3 tsp
Curry leaves
Salt to taste

Slit baby brinjal into four keeping the stem intact. Rub a little of salt in between and shallow fry this in a little oil in medium heat till all sides are equally roasted. Keep this aside.
Boil potatoes and peel off the skin and cut into half.
Heat oil and saute onion, ginger garlic till  golden brown. Add tomatoes and curry leaves and saute till tomatoes get cooked and mashed up. Add chilly powder, turmeric powder, coriander powder and garam masala and fry for a minute. Add fried brinjal and potatoes and 3/4 cup of water.Simmer and cook till the sauce thickens.

In a fry pan dry roast sesame seeds and coconut till golden brown. Make a fine powder and add into the curry. Mix well and finally garnish with coriander leaves.

Try this..
Hope you will all enjoy..

Award Time
Thanks to all my sweet blogger friends for sharing these lovely awards with me. First of all I congratulate them for winning these well deserved wonderful awards  and for having such  lovely blogs. I am very sorry for posting them late. Thanks all for you love and encouragement.

Mehjabeen Arif ,  Sonali Pradhan Sobha Shyam  and Uma has passed me the following awards.

Sisterhood of world Blogger Award, Stylish Blogger Award, Creative blogger Award
Lovely Blog Award and One lovely Blog Award, Lovely Blogger Yummy Recipes Award,7 Facts Award

Priya Srinivasan, Priya Mahadevan, Priya  Prashanth  and Sobha Shyam for these lovely awards

Stylish Blogger Award,Creative blogger Award,One lovely blog Award,Lovely Blogger Yummy Recipes Award,You Are the Best Blogger Award.

Thanks Neenu Praveen, Deepti and Savitha
The One Lovely Blog Award.

Thanks Malar for the sweet awards
7 facts,Blog Star,Lovely Blog Award,Stylish Blog Award,Lovely Blogger Yummy recipes

Thanks Shobha for this beautiful award
Food Mazaa Award

Thank you all once again.

I wish to share these awards with some of my blogger friends. I was fortunate to meet these wonderful bloggers  who have great spaces with yummy yummy recipes. Dear friends please collect these and also share with other blogger friends..keep the ball rolling:)

Hema Mahen
Urmila Gopan
Rani Acharyulu
Cook from Doha

Thanks all..
Happy Blogging:)

Friday, April 22, 2011

Masala Egg Fry

Spicy masala egg fry is a quick and easy lunch box fix. It will also come handy especially if you have sudden unexpected guest at home. This can be served as an appetizer or as a side dish for rice. All you need to do is take hard boiled eggs coat them with marinade and lightly shallow fry. My mom used to make this for my lunch box along with tomato chutney and coconut rice or jeera rice and was my favorite combo.

1)Hard boiled eggs-4
Chilly powder- 3/4 tsp( as per taste)
( or pepper powder- 1/2 tsp)
Turmeric powder- 1/3 tsp
Ginger garlic paste- 1/2 tsp
Corn starch- 3/4 tsp
salt to taste

2)Onion- 1 medium
Ginger- 1 inch thick
Garlic - 3 pods
Garam masala- 1/2 tsp
Curry leaves- a few
Spring onions or coriander leaves- a little
lemon juice- a few drops(optional)
oil for frying
Salt to taste

 Cut hard boiled eggs into two. Make a paste of all those ingredients listed under one and apply on the eggs. Heat frying pan and pour one tsp of oil and layer the eggs and fry on both sides. In the same oil saute curry leaves,ginger and garlic for a minute followed by onions. Fry this till onions are golden brown. Add garam masala,lemon juice and spring onions/coriander leaves and fry for a minute. Carefully place the fried eggs and gently mix in every thing together. Serve this with jeera rice, pulao or simply with rice and sambar.

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

Wednesday, April 20, 2011

Strawberry Streusel Cake

 This is a versatile coffee streusel cake, flavorful and buttery with a sandwiched layer of fresh strawberries and finally topped with cinnamon flavored crumbly crust.The streusel or the sprinkle is flavored with butter and cinnamon and nuts. Give this recipe a try,you will surely love it.

For the topping
Flour- 1/2 cup
brown sugar- 1/2 cup
butter- 3 tsp
cinnamon- 1/2 tsp
chopped pecans 1/2 cup
Strawberry 8-10

For the cake
Flour- 1 1/2 cup
baking powder 1 1/2 tsp
salt- 1/2 tsp
Unsalted Butter -1/2 stick
Sugar- 1/2+ 2 tsp
vanilla essence- 1 tsp
sour cream- 1/3cup

Pre- heat oven to 325 degree F. Prepare cake tin by greasing and then dusting with flour.

To make streusel topping,mix in brown sugar flour and cinnamon. Cut butter into small pieces and using a pastry blender or the with the tip of your fingers rub in the butter with the flour mixture till it resembles wet sand. Mix in chopped pecans and keep aside. 

Slice strawberries and keep aside.Mix together flour, salt and baking powder.

Beat butter and sugar till soft and fluffy with a mixer and add in sour cream and vanilla essence. Add one egg at a time and beat well. Gently fold in the flour little  little until well combined.
Pour half of the batter into the greased pan.Layer the strawberry on the batter,sprinkle two tsp of sugar and 1/3 of the streusel topping mixture.Pour in the second layer and sprinkle the rest of the topping evenly over the batter.Bake till the cake is cooked or till a tooth pick inserted at the center comes out clean. Allow it to cool completely before serving.

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

Monday, April 18, 2011

Nadan Mutton Curry

Nadan Mutton curry

If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
salt to taste

Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for half an hour.
Heat 2 tbs of oil in a pan ( preferably pressure cooker ) and add whole spices, cinnamon and clove followed by minced ginger, garlic and green chilly. Saute till raw flavor disappears. Add shallots and fry till golden brown followed by turmeric powder, coriander powder and half of garam masala and chilly powder.
Fry till raw flavor disappears and add marinated mutton and one cup of water. Pressure cook in medium flame for 10-15 minutes. Remove lid and allow to simmer.
Heat one tsp of oil in a pan and add mint leaves and curry leaves and fry till crispy.Reduce flame and add the rest of the chilly powder and fry for a few seconds and pour this over the curry and mix well and allow the gravy to thicken. Sprinkle a little of garam masala just before switching off. Serve with rice or appam.

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

Wednesday, April 13, 2011

Inji Curry

Inji curry is a sweet and sour curry with ginger as its key ingredient.It is an important thodu curry in Kerala sadhya.This is favored by every Malayali and there is nothing that can substitute this exotic dish in taste and goodness.Its health benefits are also tremendous and there is a popular saying that this one curry is equivalent to a hundred curries. The aroma of fried ginger,the heat of chillies, the sourness of tamarind and the sweetness of jaggery makes this dish special. There are different version of this recipe. In North Kerala, it is known as puli inji and is a milder. This is a southern version. This goes well with rice and also with idlis and dosas.

Thinly sliced Ginger- 3  cups
Green chilly- 4-5
Shallots- 2
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery grated-1 tbs
Curry leaves
mustard seeds- a few
Salt to taste
oil for frying.

Clean ginger and cut it  into thin round slices and and fry in oil till brown and crispy and make this into a course  powder using a mixer.
Note: You can also chop it finely and fry and add to the curry,but cutting into thin slices ensure even browning
Heat oil in a pan( use the same oil used for frying the ginger) and add mustard seeds followed by curry leaves and fry.
Next add chopped shallots and green chilly and continue to fry till slightly brown. Reduced the heat( or better switch off the flame to avoid burning, mix well and then back to the stove) and add chilly powder and fenugreek powder, saute for a few seconds and add the powdered ginger.  Add salt and tamarind pulp( extract pulp with 1/2 cup pf water). Allow this to simmer and oil to separate. Finally add grated jaggery and mix well. Inji curry is ready. You can store this in room temperature for up to two weeks.
Note: Jaggery is optional. It adds a little sweetness to the curry.

Happy Vishu
Wishing all my friends and readers a very happy and prosperous New Year!

Try this..
Hope you will all enjoy..

Monday, April 11, 2011

Vendakka Thakkali Curry/ Okra Tomato Curry

Vendakka thakali curry or vendakka palu curry is Vendakka/okra and thakali/tomato cooked in coconut sauce. It is a popular charu curry which a creamy consistency,little spicy and a bit tangy and it  goes well with rice. You can either grind coconut into a fine paste or just add thick coconut milk.


Vendakka/Okra- 15- 20
Tomato- 2
Shallots/Onion- 10
Garlic- 2-3
Coconut milk-1 1/2 cup
Green chilly- 3
Chilly powder- 3/4 tsp
Turmeric powder- 1/3 tsp
Coriander powder- 1 tsp
Fenugreek powder-1/3 tsp
Vinegar- 1 tsp
Curry leaves
Mustard seeds- 1/2 tsp

Cut okra into small pieces. Heat oil in a pan and add mustard seeds. When it splutters add curry leaves followed by okra and fry for two minutes. Add shallots and continue frying till okra is nearly cooked. Add salt. turmeric powder, chilly powder, coriander powder,garlic and fry for a minute. Now add tomato cubes and saute for a minute( no need to mash tomatoes). Add in coconut milk and make it to the consistency you like( or  you can add coconut paste). Allow this to simmer and finally add fenugreek powder and vinegar(add vinegar is optional, some like adding 2-3 tsp of yogurt instead). Serve with rice.

Try this..
Hope you will all enjoy

Friday, April 8, 2011

Fish Chilly Roast

Fish chilly roast is a semi dry preparation with the flavor of chilly peppers. Here I have used Jalapeno peppers  which is a moderate heat chilly.It has a mild flavor like bell pepper and if you remove off the seeds which causes the heat it infuses a very good aroma to your dish.You can use any chilly according to your taste or skip that altogether. This can be served as a side dish for rice, pulao or as an appetizer.It is similar to the Kerala style chicken roast.If you are tried with the usual fish curry why not give this recipe a try.

Boneless fish- 1 lb
(I used King fish)
Thinly sliced onions- 1 medium
Jalapeno peppers - 3
Ginger- 1 inch thick
Garlic- 6 pods
Tomato - 2 small
Chilly powder- 3/4 tsp
Turmeric powder- 1/3 tsp
Fenugreek powder-a pinch
Garam Masala - 3/4 tsp
Vinegar- 1 tsp
curry leaves
salt to taste

Cut fish into medium sized cubes and marinate with salt,turmeric, chilly powder and keep aside.
Make  a paste of ginger and garlic and puree tomatoes. Heat oil in a pan and add curry leaves and sliced onions and saute till golden brown. Add in ginger garlic paste and after a minute the tomato puree. Saute till the tomatoes are cooked and oil separates. Add garam masala,fenugreek powder and vinegar and finally the fish( You can also slightly fry the fish before adding) and pour 1/3 cup of water. Cover and cook till the fish is almost done. Add the chopped peppers and gently stir and roast till all the water gets evaporated and the onion masala gets coated on the fish. Serve with rice or pulao.

Try this
Hope you will all enjoy.

Wednesday, April 6, 2011

Cauliflower Egg Stir-Fry

Scrambled egg and cauliflower tastes delicious both as a side dish for rice, chapati or bread.This is something worth trying with cauliflower and you will love the taste of cauliflower combined with egg and finished off with freshly grounded pepper.This looks some what like a cauliflower egg bhurjee.You can also make it little more spicy by adding chilly powder and garam masala.

Chopped cauliflower-  2 cups
Egg- 2
Onion- 1/2 onion or 6-7 shallots
Green chilly - 2
Ginger- 1 inch thick
Garlic- 3 pods
Turmeric powder- 1/3 tsp
Pepper powder- 1/2 tsp
Spring onions- a little( optional)
Curry leaves
Salt to taste

Heat oil in a pan and saute  crushed onion followed by crushed ginger,garlic and green chilly. Fry this till golden brown. Add turmeric powder and fry followed by chopped cauliflower and salt. Stir fry in medium. Sprinkle a few drops of water and cover for one minute. Beat eggs nice and fluffy. Make a well in center of the cauliflower and pour in egg and scramble and mix with the cauliflower. Fry till the egg is well  coated over the cauliflower and cooked. Add spring onion and pepper powder and mix well.Serve with rice or chapatis.

Try this..
Hope you will all enjoy.

Tuesday, April 5, 2011

Vendakka/Okra Kichadi

Vendakka Kichadi( Okra/Ladies finger) is a quick side dish for rice. Kichadi is an essential side dish for Onam and Vishu Sadhya. In this recipe okra or vendakka is cut into slices and then fried or sauteed till it becomes crispy. This fried veggie is then mixed with yogurt and coconut sauce.

Vendakka / Okra- 15
Green chilly-3

To make a paste
Coconut- 1/2 cup
Yogurt- 1 1/2 cup
Cumin- 1/2 tsp
Mustard seeds- 1/2 tsp

To temper
Mustard seeds-1/2 tsp
shallot- 1 
Red chilly- 2
Curry leaves
salt to taste

Cut vendakka/okra into round slices ( not too thin). Saute this along with chilly till crispy and golden brown. Sprinkle salt at the end ( or when you see that there is no more slime) and saute a for one more minute and keep aside.
Make a fine paste of coconut, cumin and mustard seeds.Mix well with yogurt. Add this to the fried veggie and mix well.Simmer this in low flame for a minute and keep aside.
Heat oil in a pan and splutter mustard seeds and fry thin slices of shallot,red chilly and curry leaves and pour this over the curry. Serve with rice.

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

Friday, April 1, 2011

Kerala Chicken Fry

Kerala Chicken Fry

Here is a spicy and delicious chicken drumstick fry.Fried chicken and chapatis/ parottas is a usual favorite combo in hotels and fast food outlets in Kerala. It is spicy and crispy outside and juicy in the center. The wonderful flavor of aromatic spices, fried onions and curry leaves makes this a much loved chicken delicacy of Kerala. This is my mom recipe. Usually back home it is deep fried,but I have followed the pan fry method.

Chicken drumsticks- 4-5

1) Ginger garlic paste- 2 tsp
Whole red chilly-8-10
( Or two tsp of Kashmiri chilly powder
Add as per your tolerance )
Turmeric powder- 1/4 tsp
Coriander powder- 1/2 tsp
Garam Masala- 1/2 tsp
Fennel powder- 1/2 tsp
Pepper powder- 1/3 tsp( optional)
lemon juice- a few drops
Rice flour-1/2 tsp(optional)

2)Butter milk- 1 cup
Pepper powder- 1/2 tsp

3)Sliced onion- 1 medium
Sliced ginger- 1 inch thick
Left over chicken marinade
Curry leaves

Clean and pat dry the chicken drumsticks( remove the skin) and make two or three gashes. Mix the ingredients listed under two with chicken and keep in refrigerated for at least an hour . Take out the chicken and discard the buttermilk marinade.( this helps to make the fry juicy in the center but if you are short of time you can avoid this step and follow the rest of the recipe)

Mean while remove the seeds of the dry red chilly and soak it in a little warm salt water for half an hour. Grind this into a fine paste along with ginger and garlic and a spring of curry leaves. Mix all the other ingredients listed under one and marinate the chicken for two hours. Just before frying sprinkle rice flour.Pour oil,approximately 1 1/2 cup in a pan and heat it to medium high temperature and carefully drop in the chicken. First fry in high and then reduce the heat to low medium. Fry on one side for about four to five minutes and then turn around and continue to fry till done and till it is nice and crispy.
Mix together all the ingredients listed under three and fry them in the same oil that you used to fry the chicken. Arrange this on a plate and place the chicken on top. You can drizzle a few drops of lemon juice before serving.

Try this
Hope you will all enjoy..

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