Friday, April 21, 2017

Mulakitta Meen Curry---Easy Kerala Fish Curry

Salmon: 1 lb/ around 8 pieces
Coconut Oil : 2 tbsp
Fenugreek Seeds : a pinch
Mustard Seeds: 1 tsp
Ginger crushed:1 tbsp
Garlic crushed: 1 tbsp
Shallots : 8 nos thinly sliced
Green Chillies : 2 nos
Curry Leaves : 2 sprig
Turmeric powder: 1/2 tsp
Red Chilly Powder : 1 tbsp +1 tsp
Coriander Powder: 1 tbsp
Kukum Star/kudampuli : 3 pieces soaked in warm water for 15 minutes
Salt to taste

1. Clean fish with turmeric and salt and wash them well. Keep Aside.
2. In a bowl mix all the powders: red chilly powder, turmeric and coriander powder in a tsp of water and mix thoroughly and keep aside.
3. In a pan pour in the oil and splutter the mustard seeds and fenugreek seeds.
4. Add crushed ginger and garlic. Saute them till the raw smell goes.
5. Add shallots, curry leaves and green chillies.
6. Once the shallots turns transparent, add the powder mixed in water.
7. Keep stirring until raw taste goes. (take care not to burn them)
8. Now add the kudampuli along with the soaked water.
9. Add water now into the pan enough to keep all the fish pieces just immersed and stir well.
10. Let the gravy boil.
11. Add enough salt and stir well.
12. Add the fish pieces and cook until done.
13. Do not flip or stir occasionally. It will break the fish pieces.
14. Finally sprinkle a tsp of coconut oil and a few curry leaves.
15. Keep closed until served, all the flavors gets locked inside.

1. If u add the powders directly it will get burned as we are using very less onion/shallots in the mix and moisture is very less inside the pan, so always better mixing them with small amount of water and adding into the hot pan.

2. Always wash the kukum star/kudampuli well under running water before soaking else it will give a bitter taste to the gravy.

3. Do not add too much water to make gravy.

4. Add salt only after the gravy gets boiled.

5. Best used after 2 hours or the next day. You can keep them overnight and serve with all the flavors locked.

6. The sourness increase in time, so when you feel the sourness is enough you can get rid of one or two kukkum pieces and keep the rest.

7. Do not stir once fish pieces are added just twisting the whole pan would be enough. If required flip the fish pieces just once upside down.

8 Best served with kerala rice or kappa puzhuk.

Thursday, April 6, 2017

Orange Cake


1. All purpose flour- 3/4 cup
2. Atta- 3/4 cup
3. Eggs-3
4. Orange Juice- 1 cup
5. Butter- 1/2 cup (1 stick)
6. Baking soda- 1/2 tsp
7. Baking Powder- 1/2 tsp
8. Powdered Sugar- 1 cup

1. Mix together flour, atta, sugar, baking soda and baking powder.
2. Add in eggs, melted butter,and whisk well.
3. Add the orange juice and mix well.
4 In a baking tray pour in the mixture and tap for any air space.
5. Bake at 350 degree Fahrenheit for 40-50 minutes.
6. Check by inserting a toothpick till the bottom of the pan comes out clean.
7. Cool it for 15 minutes still inside tray.
8. Take the cake outside and cool it completely for 3 hours and serve.
9. Can be stored in air tight container for a week.

Sunday, April 2, 2017

Easy Banana Cake


1. All purpose Flour- 2 cups
2. Baking Powder- 1/2 tsp
3. Baking Powder- 1/2 tsp
4. Powdered Sugar- 1 1/4 cup
5. Banana-2 (mashed well without lumps)
6. Butter- 1/2cup (1 stick)
7. Whole Milk- 1 cup
8. Eggs-3

This is a very soft moist cake with a good banana aroma and flavor. Worth trying and good with the benefits of butter,egg,banana and milk for the kids too.

1. Sieve together all the powders: all purpose flour,baking powder, baking soda and powdered sugar twice.,
so that there are no lumps and are mixed together.

2. Now into the dry powder ingredients, add eggs,milk,mashed bananas and butter. Butter should be brought to room tempt and should be liquid by warming it or microwave it 20 seconds.

3. Whisk together and mix everything together to make a uniform paste. whisk for 3 to 4 minutes using an electric or hand whisker.

4. Apply some oil or butter to the pan and bake it on 350 degree Fahrenheit for 30 minutes or until golden brown on top.
Insert a tooth pick deep inside till bottom and see it comes out clean without any batter on it.

5. Cool it until its touchable and slowly take the cake outside the pan. Cool it completely on a board or a plate.
In between change the position or just keep it as if the base also gets cooled.

6. Store in an air tight box when completely cooled and in room tempt. It can be stored for 4 days. Keep refrigerated if you want to use it after.

Tuesday, June 21, 2016

Pita bread


1. Wheat flour/ Atta- 1/2 cup
2. All-purpose flour/ Miada- 1 3/4 cup
3. Yeast- 2 tsps
4. Sugar- 1/2 tsp
5. Salt- 1 tsp
6. Olive oil- 2 tbsp

Method of Preparation:

1. In a large mixing bowl, pour 1 cup luke warm water. Add yeast and sugar. Stir to dissolve.
2. Add the wheat flour and 1/4 cup all-purpose flour and whisk together.
3. Place bowl in a warm place for about 15 minutes, uncovered, until mixture is frothy and bubbling.
4. Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
5. With a wooden spoon stir until mixture forms a mass.
6. Dust with a little reserved flour, then knead in bowl for 1 minute.
7. On a plain surface, keep the dough and knead lightly for 2 minutes. Cover and let rest 10 minutes.
8. Then knead again for 2 minutes, the dough should be soft and rubbery.
9. Cover and keep the dough in the bowl wrapped inside a moist clean cloth. Keep bowl in a warm place.
10. Leave until dough has doubled in size, about 2 hours.

11. Make balls out of the dough bigger balls than a roti and flatten it with a rolling pin.
12. The dough should not be flattened too thin. Thick parata is better.
13. Heat oven to 475 degree farenheit, and keep the pitas on a tray with aluminium foil.
14. The baking tray shoul be kept on the highest rack.
15. Breads will puff up like pooris.
16. Serve hold with salads or curries or make rolls with veggies,mayonnaise and chicken.

Monday, June 20, 2016

Vegetable Cutlet- Indian Coffee House Style

All time favorite Indian Coffee House Cutlets with beetroot.


To chop:
Ginger and garlic - 2 tbsp crushed
Green chillies - 3 chopped
Onion - 2 medium finely chopped
Coriander leaves - 2-3 tbsp chopped
Curry leaves- 5 finely chopped

To cook in a cooker:
Beetroot - 1 medium cubed
Green Peas-1 cup
Carrot-1/2 cup, cubed

Potato - 4 medium

Masala Powders:
Turmeric powder - ½ tsp
Coriander powder - 2 tsp
Fennel powder - ½ tsp
Garam masala/Eastern Chicken Masala - 1 tsp
Pepper powder - 1tsp

For Frying:
Bread crumbs - 2 cups
Semolina - ½ cup (optional)
Plain flour - 1/4 cup
Cornflour- 1/4 cup
Oil - Coconut Oil

Method of Preparation:

1. In a pressure cooker cook beetroot, carrot and washed green peas with some salt.
2. Once cooked grate or mash the carrot and beetroot mix well with the green peas without mashing them.
3. Cook the cubed peeled potatoes with enough salt.
4. Heat oil in a pan. Add chopped ginger, garlic,green chillies and curry leaves. Cook for 2-3 mins or till the raw smell goes.
5. Add the chopped onion and cook till it becomes tranlucent.

6. Add all the masala powders and mix well.
7. Add the cooked veggies and salt, mix well.
8. Add chopped coriander leaves.
9. Let the veggie mixture cool completely.
10. Add the mashed potatoes and 2 tbsp bread crumbs to the mixture and mix well.Make sure there are no lumps. keep aside.

11. Make a medium thick paste with plain flour, cornflour, little salt and water.
12. Mix together the bread crumbs and rava.
13. Shape the veg mixture into desired shapes.

14. Dip the shaped cutlets in this batter & roll in bread crumbs.
15. Heat oil in a wok and deep fry until golden brown.
16 Serve hot with dipping sauce and thinly sliced onion mixed in vinegar or lime juice.

Tuesday, May 17, 2011

Roomali Roti

This is avery famous North-Indian Roti, usually served with mayonnaise and grilled chicken. Very easily made at home with the restaurant perfection,folded like a kerchief and served warm with non-vegetarian/Vegetarian gravies or Tandoori chicken,chicken tikka etc. I followed the method from vah re vah chef and it came out perfect. My husband's all-time favorite.

This roti got its name from its handkerchief like appearance. Roomal means handkerchief in Hindi. This Roti is thin and very large in size than the normal chapattis.

1. Maida/All Purpose Flour-1 Cup
2. Wheat Flour/Atta-1 Cup
3. Ghee
4. Rice flour, to dust in between the rotis
5. Salt,to taste

Preparation Method:
1. In a large bowl, take wheat flour,all-purpose flour and salt.
2. Mix them well and knead it into a big soft and elastic ball like roti dough by adding enough water. Do not add any oil/ghee at the end of kneading as we do for roti.
3. Now make 2 equal sized balls out of the dough and flatten each of them into the size of a poori or a large circular lid by dusting with all-purpose flour in between.
4. Now apply 1/4 tsp of ghee on to one side of both the circles and dust that side slightly with rice powder.
5. Now stick both of them together with the oiled-dusted side sticking to each other.
6. Now both of the circles become one to a thicker poori/circle.
7. Now flatten it into a very large roti which must be very very thin as a tissue/roomal/kerchief, by dusting with all purpose flour. Any one can easily do it into thin circles unlike normal roti.
8. Heat the roti thawa into super hot by keeping the flame high throughout.
9. Keep the roti over it and toast one side its three-forth done in high flame.
10. Now flip and toast the other side, do not turn them over and over again,flipping must be done only once. Keep that in mind and flip only when one side is almost done,you must not turn them over if you feel its not properly done.
11. Now switch off the flame and keep the roti onto a plate. Now you will be able to seperate the two layers by simply lifting one of the rotis that we had sticked together during the flattening process, the two different layers on the edge will be visible after toasting. Care must be taken while pulling off the two rotis, not to tear and it will be steam hot. Do separate the layers when its still hot or warm.
12. Fold them like handkerchiefs to form a triangular shape, the same way we used to keep our kerchief pinned with our name-plates during our nursery school days. Only the exposed portion will be toasted and the inside portions which stuck to each other will not be toasted but wil be cooked definitely as its paper thin, so don not worry about its appearance,the raw looking side willbe soft and cooked and never chewy or gooey.
13. Transfer them to a closed box/vessel or a casserole so that it becomes soft due to the steam inside.
14. Serve them after sometime warm with Indian curry gravies or dry recipes like chicken tikka, grilled chicken,tandoori chicken etc with a mayonnaise combo.

Sunday, May 8, 2011

Badam Milk/Powdered-Almond Milk

A healthy summer drink with no artificial flavors, good for kids too.

1. Milk Powder- 3 tbsp
2. Badam/Almonds- 6-7
3. Sugar- 2 tbsp
4. Cardamom-1
5. Saffron-a pinch
6. Milk- 1 Cup

Preparation Method:
1. Peel off the almond/badam skin. You can do this easily by soaking the almonds in water for 2 hours and then peel off the skin easily. Dry them without a trace of water, by tossing them onto a paper towel and keeping open for sometime.
2. Grate the badam using a grater and keep aside.
3. In a dry blender, take sugar, cardamom without its shell and grated almonds. When its finely powdered, add milk powder.
4. Blend it without any trace of water for a minute.When everything is finely powdered and mixed together,transfer them into a dry bowl. Mix in the saffron and keep aside. This can be kept in a closed air-tight box for months under room temperature.
5. Mix 2- 2 1/2 tbsps of almond powder into 1 cup of milk. Adjust sugar by adding sugar crystals if desired.
6. Serve cold.

Friday, May 6, 2011

Mango Shake

A soothing milk shake which has the richness of mango pulp and milk, easily made at home.

1. Thick Mango pulp- 1 cup
Instant Mango pulp can be used or If it is Mango Season,I usually puree the mango by slicing and pureeing in a blender. Or You can juice instant mango juice which is a little thick without water content like Frooty mango pulp or Meera brand.

2. Sugar- 3 tbsp
3. Milk 1/2 cup
4. Vanilla Icecream(optional)- 1 scoop
5. Cardamom Powder(optional), to garnish

Preparation Method:
1. In a bowl mix together mango pulp, milk and sugar together.
2. Add the ice cream and mix.Do not let the ice cream melt completely.

3. Serve by garnishing with some cardamom powder on top.

Thursday, May 5, 2011

Idiyappam/Sevai/Noolappam/Rice Noodles

Another breakfast item which is very common in South India, usually made with rice powder.

1. Fine Rice Flour – 2 cups
I use Swad brand rice powder which is very fine in which nothing will be left over as particles while sieved. If you can get Idiappam podi that’ll be better. OR You can prepare the rice flour at home.Wash the rice(Pachari) well and soak in water for few hours. Drain well and allow it to dry under sun. Powder it to a fine powder and dry roast it in a wok without burning by continuously stirring them).
2. Water – approx 2 cups
3. Salt – as needed
4. Grated Coconut – 1/2 cup
5. Oil – 1 tsp.

Preparation Method:
1. Boil 2 cups of water with enough salt.
2. Pour in the rice powder into it and mix well.
3. Knead it into a smooth dough.
4. When the dough cools down a bit which makes it handle wit hands, apply little oil over the dough and make a big ball out of it.

5. Put a small ball of dough into the idiyappam maker and turn the handle of the idiyappam maker on the idly moulds or idiyappam making perforated plates, which are greased with oil.
6. Add grated coconut on top of the idiyappam.
7. Steam the idly maker or idiyappam steamer for 8-10 minutes.
8. Serve warm with kadala curry, stew or any gravy dishes. Goes well as a breakfast as well as dinner.

I recently found a new idiyappam maker which doesnot involve any tedious job of idiyappam press or turning the handle which are a little time consuming as well as a hard job. Click on the link below to see instant idiyappam making. This is also available in North America.

Sunday, May 1, 2011

Kadala Curry/Black Chana Masala

So today two posts in a row, some breakfast ideas, which is very commonly made in almost all the kerala kitchen.

1. Chick Pea/Bengal Gram/Black Channa/Black Kadala- 2 cups
2. Onion- 1/2,finely chopped
3. Oil- 1 tsp
4. Mustard seeds, to splutter
5. Dry Red chillies-1, split into three
6. Curry Leaves-1 sprig
7. Salt,to taste
8. Ground Coconut Paste/ Massolu- 2 tbsp
9. Eastern Meat Masala- 2 tsp
10. Turmeric powder- 1/2 tsp

Preparation Method:
1. Soak the chana in a bowl lot of water for 8-12 hours. Best to keep it soaked overnight. A lot of water must be poured into the bowl, since the chana doubles its size while it is soaked to keep it still immersed in water.
2. In a pressure cooker, add 6 cups of water for 2 cups of chana, 1 tbsp salt and the turmeric powder and cook.
3. When the steam starts coming from the cooker nozzle,keep the weight and simmer to medium flame and cook the chana for 45 minutes.
4.In a wok,heat oil, splutter mustard seeds,red chillies and curry leaves.
5. Saute onion to translucent.
6. Add the meat masala and coconut curry paste and saute for a minute.
7. Now add the chana with 1/2 cup of the stoke in which the chana was cooked.
8. Simmer and cook by keeping the lid for 10 minutes. Adjust salt if required.
9. Switch off the flame,garnish with curry leaves and serve hot with puttu,appam,parotta,roti,idiyappam,Dosa etc:

Deep Fried Puffed Wheat Bread/Poori

1. Atta Flour- 2 cups
2. Salt- 1/2 tsp
3. Water,to knead the dough
4. Oil- 1 tsp
5. Oil,to deep fry the puris

Preparation Method:
1. Add the salt into the flour and Knead the dough well with enough water, the same way you make rotis.
2. Finally add the oil and knead well by pressing with hands and make a big ball and cover them with a damp cloth.Keep aside for 15 minutes.
3. Make very small balls out of the dough.
4. Flatten the bread into equal rounds with the rolling pin, do not make it too thin like you flatten the rotis,it will not puff up and will be very thick flat bread. It must a little thick but not too thick also.
5. Heat oil in a wok,when it is piping hot,slide in each rounds one-by-one and fry it each side for some seconds by turning both sides just once.
6. Strain it and keep them into a paper towel without overlapping, so that all the oil will get absorbed into the towel.
7. Serve immediately with any gravy dishes.It goes best with chole or the poori-masala which I will be posting soon. Do not let it cool, the puffiness will be gone and it will turn tasteless.

Saturday, April 30, 2011

Healthy Spinach Roti

This is a very healthy version of roti which can be served both as a breakfast or for dinner. The best method to feed some healthy leafy vegetables to those who really dont like them. Even enough amount of spinach will be present in each roti,you wont even feel that something is incorporated inside a normal roti except for in its appearance. The green veggies delivers a bunch of vitamins and minerals. The healthy way of eating leafy vegetable also by just toasting both the sides without completely cooking and loosing their essential nutrients. Actually you can add whatever leaves you like or a combination of all together like Watercress/Methi, Collards, Dill, Cilantro(Coriander leaves) or any combination of green leafy veggies like mint, green onion leaves etc. Hence it becomes a package of Nutrients and delight to the soul.

1. Any Leafy Vegetable
I used Spinach, very finely chopped- 1 cup
2. Wheat Atta Flour- 2 cups
3. Salt- 1/2 tsp
4. Oil- 1 tsp
5. Water to make dough

Preparation Method:
1. Mix leaves and wheat flour in a wide open bowl and mix well.
2. Now add salt and toss well.
3. Make a pit in the middle and pour in water little-by-little and knead the dough with hands well into a big soft ball.
4. pour in the oil and knead well with hands and coat it well with oil and keep aside for 10-15 minutes. You can cover it with a damp cloth if you will be using it later than 15 minutes.
5. Make small balls out of the dough and roll each of them it into equal very thin flat rounds just like roti and keep aside.

6. Heat a griddle/thava and toast both the sides into soft-crisp leafy rotis.
7. Serve warm with any vegetable gravy.
I totally forgot to take some snaps of the end product as I was a little eager to know the taste, but both of us ended up in finishing off the rotis. ;)

Thursday, April 28, 2011

Chilli Mushrooms

This is a very easy method of chilly mushroom making,takes only 10-15 minutes as the chinese cooking is very fast cooking and also as we are using mushrooms, the cooking will be done very soon. A very good recipe for bachelors.;) A very good starter for vegetarians and very tempting when well garnished and presented.So best for a party as it is a very low time consuming dish as well.

1. White Button Mushrooms- 10
2. Finely chopped Onion – 1/2
3. Grated Ginger – 1 tsp
4. Grated Garlic – 1 tsp
5. Finely chopped Green Chillies – 3
6. Capsicum thinly diced – 2 tbsp (optional)
7. Soy Sauce – 2 tbsp
8. Pepper Powder – 1 tsp
9. Spring Onion greens chopped-1/4 cup
10. Vegetable oil – 3 tsp
11. Green chilly Sauce- 1 1/2 tbsp
12. Celery,finely chopped-3 tbsp
13. Salt – to taste

Preparation Method:
1. In a pan, heat oil and saute onion,ginger,garlic and green chillies.
2. When onion is half done add the soy and chilly sauces,celery and half the spring onion.
3. Add the washed and cleaned whole mushrooms and saute well.
4. Close and cook for 5 minutes, till mushrooms gets soft/cooked. Do not cook the mushrooms too much, it will become very soft and its crispiness and the original taste will be lost.
5. Finally add the pepper powder and saute twice. Close the lid and switch off the flame.
6. Serve warm with tooth picks inserted into each mushrooms and a spoon for its onion masala. Garnish with some spring onions on top and a rose flower.(Purely Optional)
7. This is not a gravy version, this is served as starter with some coating onion masala. To make it into gravy, mix some(1 tsp) cornflour in some(1/4 cup) water and add into this,Simmer for 2 minutes.Stir well, while it attains a thick gravy consistency, switch off the flame and serve warm with rotis,fried rice or parotta.
This is a sure hit for parties, I had served it many times and the recipe was shared. Bachelors are happy for this recipe, very easy, healthy and filling.