Sunday, July 31, 2011

MATHI MULAKU CURRY / SARDINE IN RED GRAVY / FISH IN RED GRAVY

This is an authentic and traditional fish curry recipe which is a speciality of central kerala. This goes well with Kappa(Tapioca) / hot kerala rose matta rice / pathiri / kerala porotta / appams.

Ingredients :
Mathi / Sardine / Fish : 500g
Fenugreek Seeds  : 1/2tsp
Ginger : 2 inch piece , finely chopped
Shallots : 10, Sliced
Garlic : 8cloves, finely chopped
Chilli Powder  : 2tsp
Turmeric Powder : 1/2tsp
Fennel Powder : 1/2tsp
Gambooge (kudam puli) :  2piece
Curry leaves : 4spring
Salt
Coconut Oil : 2tbsp













Method :

1.  Soak gambooge in half cup of warm water for 20minutes. Cut the fishes into 2pieces and clean it thoroughly and rub well with salt / rock salt to avoid the smell. Crush the ginger, garlic, 2springs of curry leaves and shallots without adding water and keep aside.

2. Heat coconut oil in a manchatti / claypot and add fenugreek seeds. When it becomes brown in color add the crushed paste of ginger, garlic and shallots and saute well till you get a nice aroma.

3. Now add chilli powder, fennel powder and turmeric powder. Saute well to get a dark red color paste. (If   the spices and crushed paste is not cooked properly, the curry will taste too spicy with raw smell of garlic and chilly powder.) Add 2Cups of water along with gambooge, remaining curry leaves and salt. When it boils,add fish pieces and cook covered on medium flame till the fish turns soft and oil separates. Now open the lid and cook until the gravy reduced to half. 

4. Turn ofF the flame and cover the pan with the lid. Let it sit for minimum 4hours to blend the spices, souring agent and fish.


Wednesday, July 27, 2011

PULI INCHI / INJI PULI / Fried ginger in a tangy Sauce - Kerala Sadya Vibhavangal



Ingredients : 

Ginger : 1Cup, finely chopped
Green chilly : 2, finely chopped
Tamarind Extract : 1Cup, from Lemon sized ball
Chilly powder : 1/2tsp
Turmeric Powder : 1/2tsp
Asafoetida / kayam : 1/4tsp
Jaggery : 2tsp, as needed, grated

For Tempering :

Mustard Seeds : 1/2tsp
Fenugreek Seeds : 1/4tsp
Curry Leaves : 2springs
Dried Red Chilly : 1
Coconut Oil 



Method :

1. Fry the finely chopped ginger in coconut oil and drain using a kitchen towel. When it cools crush it using a mixer.(Do not add water).

2. .Heat 1tsp coconut oil in a clay pot and add mustard seeds. When it splutters add fenugreek seeds, dried red chillies, curry leaves and green chilllies in same order. Saute well in medium flame.

3. Combine chilly powder and turmeric powder with tamarind extract and add this to  clay-pot along with crushed ginger and salt. Cover and cook in medium flame for 5minutes. Add jaggery ans asafoetida at this stage and cook till the gravy becomes very thick. 

4. Store in airtight containers and refrigerate.



Sunday, July 24, 2011

BEETROOT LADOO / Beetroot Peda

Having beetroot every day can help reduce one’s blood pressure.. Beetroot Ladoo's color itself is so tempting and its very easy to make.Along with having numerous health benefits, beet root is also beneficial for the skin.As me n my husband doesn't like the taste of beetroot, i make use of it by making this beetroot ladoo, beetroot shake, Beetroot kesari, Bettroot Halwa and beetroot pachadi.



Ingredients :

Beetroot : 1, grated
Condensed Milk : 1/2tin
Milk : 1/2Cup
Milk Powder : 2tbsp
Cardamom Powder : 1/4tsp
Ghee : 1tbsp

To garnish :

Shredded Coconut : 2tbsp
Sugar : 1tbsp + 1tbsp


Method :

1. Heat ghee in a nonstick pan and add grated beetroot,saute on medium flame. After 5minutes add sugar, milk, condensed milk, and milk powder. Cook until soft. When the mixture starts to leave from the sides of pan, add cardamom powder and stir continuously for another 3minutes. Turn of the flame.

2. Make 20 laddus before the mixture cools completely.

3. In a small kadai, dry fry fresh grated coconut and 1tbsp sugar on meduim flame. Saute till coconut becomes crispy and light brown in color.

4. Cover each Beetroot laddu in the coconut mixture and serve :)

Similar Recipes :



Tuesday, July 19, 2011

SEAFOOD PIZZA / Pizza ai frutti di mare

Homemade Italian Seafood pizza with aromatic flavor of Oregano and melted Cheese..
Ingredients :

Pizza base : 4
Olive Oil : 2tbsp
Tomato puree : 10tbsp
Garlic flakes : 5 + 1, Crushed to a rough paste
Oregano : 4tbspsalt : 1/2 tbsp
Pepper Powder : 4tbspShrimp : 18-20
Crab Meat : 1/2Cup, cubed
Squid rings : 1/2Cup
Olives : 8, Sliced
Pineapple : 1/4Cup, Crushed
King Fish / Salmon : 100g, Cubed
Cheddar cheese / Mozzarella cheese : 300gm grated

Method : 

1. To prepare the tomato spread, heat 1tbsp oil in a small heavy bottomed kadhai. Add garlic and saute for 2minutes. Now add tomato puree and stir well for 4minutes on low flame. Add 2tbsp oregano, salt and 1tbsp pepper. Cook for 1minute to mix well. Remove from fire and keep aside.

2. Heat remaining 1tbsp olive oil in a non stick pan and add 1 crushed garlic. Now add Shrimp, squid rings, crab meat and fish pieces. Sprinkle salt, 1tbsp oregano and 2tbsp  pepper powder on top of it and saute for 5minutes. Cover and cook for another 2minutes. Remove from heat and keep aside.

3. To assemble, Spread the tomato paste on pizza base. Sprinkle most of the cheese on this bottom layer. Spread the Meat, olives, crushed pineapple and sprinkle the remaining cheese, pepper powder and remaining oregano on all pizzas.

4. Place the Pizza directly on a wire rack of a hot oven. Grill till the base gets crisp.


Wednesday, July 13, 2011

NADAN MUTTON ROAST / Kerala Mutton Roast


Ingredients for Kerala Mutton Roast:

Mutton : 1/2Kg
Onion : 2, Sliced
Tomato : 1, finely chopped
Bay leaf : 1, crushed
Salt
Coconut Oil : 2tbsp

To make a paste :

Garlic : 4, cloves
Ginger : 1 inch piece
Curry Leaves : 2springs
Green Chilly : 2
Shallots : 3

To make dry mutton roast :

Chilly Powder : 2 1/2tsp
Coriander powder : 3tsp
Turmeric Powder : 1/2tsp
Fennel Powder : 1/2tsp
Garam Masala : 2 1/2tsp


Method : 

1. Heat an iron skillet and dry roast coriander powder, chilly powder, fennel powder and garam masala for 5minutes. Turn of the flame and add turmeric powder. When  it reaches room temperature, add enough salt and make a thick paste by adding little water. Marinate mutton pieces in this masala for 2 hours.

2. Heat oil in a Pressure cooker and add bay leaf. Now add the paste of ginger, garlic, green chillies and curry leaves. Saute till it turns to dark in color. Now add onions and tomato and saute for 5minutes. When water absorbs completely from tomatoes, add the marinated mutton pieces and combine well.

3. Saute for 2minutes and then pressure cook it for 3-4 whistles with 1/4cup water. When pressure releases open it and cook in medium flame for another 5minutes to get the thick gravy. Adjust the salt and add curry leaves. [Serve after 1hour for better results :) ]

4. Serve Kerala mutton roast / nadan mutton roast hot with pathiri / parotta / hot rice :)

Tuesday, July 12, 2011

CREAM CHEESE SPIRALS


Ingredients :

Cream cheese : 225g
Butter : 225g
Castor Sugar : 2tsp
All purpose flour : 225g
Egg white : 1, beaten with 1tbsp water, for glazing
Castor Sugar for sprinkling

For the filling :
Walnuts : 115g, Finely chopped
Brown Sugar : 115g
Cinnamon Powder : 3/4tsp


Method : 

1. With an electric mixer, cream the butter, cream cheese and sugar until soft. Sift over the flour and mix until combined. Gather into a ball and divide in half. Flatten each half, wrap in grease-proof paper and refrigerate for atleast 30minutes.

2. Meanwhile make the filling. Mix together the chopped walnuts, the brown sugar and the cinnamon powder.  Set aside.

3. Preheat the oven to 200 degrees. Grease to baking sheets.

4. working with one half of the mixture at a time, roll out thinly into a circle about 11inch (28cm) diameter. Trim the edges with a knife, using a dinner plate as a guide.

5. Brush the surface with the egg white glaze and then sprinkle evenly with half the filling.

6. Cut the circle into quarters., and each quarter into 4 sections, to form 16 triangles.

7. Starting from the base of the triangles, roll upto form spirals. Place on the sheets and brush with the remaining glaze. Sprinkle with castor sugar. Bake until golden, 15-20 minutes. Cool on a rack.

[Recipe courtesy : "Baking" by Martha Day]

Saturday, July 9, 2011

MANIPPUTTU / Steamed Rice Dumplings in Coconut Milk

This recipe brings back my childhood memories :)

Ingredients : 


Rice Flour  : 1Cup(i prefer Chamba rice flour)
Water : 1Cup
Grated Coconut : 1/3Cup or more
Coconut milk : 1st and 2nd extract from half of a coconut
Cardamom Powder  :1/4tsp
Sugar : 2tbsp
Salt








Method :

1. In a wide bowl combine rice flour, grated coconut and salt.

2. Boil water in a sauce pan and add this to to the rice flour. Knead it to a a smooth dough. (This is just like the procedures to make idiyaappam / noolappam)

3. Make small balls from it and place it on steamer / iddly vessel. You can apply ghee / coconut oil on your palm to make rice balls easily. Stem them for 7-8minutes or till done.

4. Meanwhile make the coconut milk from fresh grated coconut and add the sugar and cardamom powder to it.  Add the steamed rice dumplings to Coconut milk and Keep aside for 5minutes to soak in coconut milk.

5. Enjoy !!



Thursday, July 7, 2011

TUNA THORAN from canned Tuna / Tuna Coconut Stir Fry


 Ingredients : 


Canned Tuna : 1Can
Onion : 2, Sliced
Green Chili : 2,finely Chopped
Ginger : 1 inch piece, finely chopped

Garlic : 4, finely chopped
Shredded Coconut : 1/4Cup
Chilli Powder : 2tsp
Turmeric Powder : 1/2tsp
Coriander Powder : 2tsp
Garam Masala : 1tsp
Coriander Leaves : 1/4Cup, Chopped
Curry Leaves : 1spring
Mustard Seeds : 1/2tsp
Coconut Oil : 2tbsp
Salt




Method :

1. Drain the water and oil from Tuna and add all Spice powders and salt to it. Mix well with your hand and marinate for 15minutes.


2. Heat oil in a kadai / iron skillet and add mustard seeds. When it splutters, add curry leaves and finely chopped green chillies, ginger and garlic. Saute it in medium flame till you get a nice aroma.

3. Add the onion and fry them till it turns to translucent. Now add the marinated tuna along with shredded coconut and combine well. Adjust salt and cover the kadai with a tight lid. Cook in low flame for 5minutes.


4. Add the chopped coriander leaves and combine well. Turn off the flame and cover the pan with lid till you serve.

Tuesday, July 5, 2011

STRAWBERRY YOGURT SMOOTHIE / Strawberry Lassi

Ingredients :


Strawberry :  1/2Cup
Yogurt : 1Cup
Sugar : 1tbsp
Ice cubes : 4




Method :


Put everything in a blender and continue beating till you get a smooth mixture. Serve immediately..