Lemon n Spice

This is a very famous road side snack in Coimbatore which can be made with mushrooms or Cauliflower. I did my college from Coimbatore(2001 - 2008) and this was my favorite snack at that time. This can be served as a side dish with chappathi / roti. Don't confuse this dish with Authentic Kerala Sadhya Dish - Kalan which is a yogurt based curry. Coimbatore Street Food - Kaalan Chat After starting my blog in 2009, i tried to make Kaalan once. I followed the same 3 steps which that old street vendor in Coimbatore used to do. 1. Batter fry the mushrooms, 2. add some aromatic stock and 3. a final touch with onion and some spices. I followed like that But still something was missing. Then i read online that nutmeg is the main ingredient in Kaalan which i never used. The lady who uploaded this tip ( Ramya ) got this information from a roadside Vendor who is making Kaalan for years. Hooray!!!! i got the secret ingredient, tried again with the new ...

NADAN MEEN CURRY / KERALA FISH CURRY WITH COCONUT MILK

Kudampuli / gambooge is a type of tamarind which we use in kerala to make fish curry. As a sour agent we use tamarind / tomato / lime juice / raw mango / ilumpan puli / kudampuli. Here i am using kudampuli to make this delicious fish curry. This is a best combination with rice, appam, kappa and bread. Ingredients : Pomfret/King Fish : 1/2kg Shallots : 5 +2,chopped Ginger : 1/2 inch piece, chopped Green Chilli : 2, chopped Curry leaves : 2 springs Turmeric Powder : 1/4tsp Chilly Powder : 1 1/4tsp Coriander powder : 1/4tsp Gambooge : 1 1/2 pieces Coconut Oil : 1tsp Fennel : 1/4tsp (optional) Coconut milk : 1st , second and third extract from half coconut Salt Method : 1. Using a mixer grinder, crush together 5shallots, ginger, green chillies, curry leaves. 2. In a clay pot, combine coconut milk along with the paste of shallots (step 1), turmeric powder, chilly powder, coriander powd...

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 : 2 tbsp To make a paste : Garlic : 4 , cloves Ginger : 1 inch piece Curry Leaves : 2 springs 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 ...

PARIPPU KAYA CURRY / Raw Banana & Dal Curry with coconut paste

Ingredients : Toor Dal : 1/2Cup Plantain : 1 Shallots : 3 Garlic : 1 clove Green Chillies : 2 Cumin Seeds : 1/2tsp Shredded Coconut : 3/4Cup Turmeric Powder : 1/2tsp + 1/2tsp For Tempering : Mustard Seeds : 1/2tsp Dried Red Chillies : 1 Curry leaves : 2 Springs Coconut Oil : 1tsp Method : 1. Pressure cook dal with 1/2tsp Turmeric Powder and garlic. 2. Grind coconut with cumin seeds, 1/2tsp turmeric powder, green chilly, shallots, 1spring of curry leaves to a smooth paste . 3. Add chopped plantain to cooked dal along with 3/4Cup water and cook covered till it becomes soft. (If you are pressure cooking, then cook for 4minutes with the whistle on and open the lid after 4minutes). Plan tain should not be over cooked. 4. Now add the coconut paste and salt to it and cook on medium flame for another 5minutes till you get a thick gravy with full of flavors. 5. For tempering heat coconut oil in a tadka pan and add mustard seeds. When it splutters add dried red c...

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 ...

PRAWNS BIRIYANI IN KERALA STYLE

Ingredients : Basmati rice : 2Cup Cinnamon : 2inch piece, crushed + 1/2 inch piece Cardamom : 5pods + 2 Pepper : 4 Cumin seeds : 1/2tsp + 1/4tsp Cloves : 5 + 2 Coriander seeds : 1/2tsp + 1/4tsp Mint leaves : 10 Coriander leaves : 5bunch, chopped Onions : 1 1/2, medium, thin sliced Turmeric powder : 1pinch Lime juice : 2tsp Curd : 1/4Cup Oil : 5tsp Ghee 3tsp + 6tsp To marinate : Shrimp \Prawn shelled and deveined : 500g Green chillies/Ginger/Garlic paste : 1 1/2tsp Red chilly powder: 2 1/2tsp Turmeric Powder : 3/4tsp Yogurt : 1/4cup Salt To Garnish : Cashew : 25g Raisins :25g Onion : 1/2, sliced Green Peas : 1/4Cup(Optional) Ghee : 3tsp Method : 1. Clean the shrimp and pat dry it. 2. Marinate shrimp in Red chilli powder, turmeric powder, salt, yogurt and green chilli/garlic/ginger paste. Keep in refrigerator for minimum of 4 hours. 3. In a saucepan, heat 3tsp ghee and 5tsp oil. Add 2pods cardamom, 2cloves...

PRAWNS MASALA - KERALA STYLE

A thrilling prawn dish cooked in a thick sauce with ginger, curry leaves, shallots and tomato. Ingredients : Prawns : 250g Shallots : 15, chopped Ginger : 1 inch piece, chopped Garlic : 5cloves, chopped Green chilli : 2,chopped Tomato : 1, small, chopped Curry leaves : 2spring Coriander leaves : 2bunch Cinnamon : 1 inch stick Cardamom : 3 Cloves : 3 Garam masala : 1tsp Chilli Powder : 1tsp + 1tsp Turmeric Powder : 1/2tsp + 1/2tsp coriander Powder : 1tsp Lemon Juice :1tsp Coconut Oil Salt Method : 1. Make a paste of ginger, garlic, green chilli, curry leaves and coriander leaves. 2. Marinate the cleaned prawns in half of the above mentioned paste, chilli powder, turmeric powder, garam masala, salt and lime juice for 1hour. 3. Now in a sauce pan add coconut oil. One by one add crushed cinnamon sticks, ardamom, cloves and then the remaining ginger+garlic paste(step 1). 4. Now add the chopped shallots and saute till it becomes translucent. Add the chopped tomato and close the pan w...

BEST BANANA BREAD EVER!!!

Got ripe bananas? Time to make this delectable treat.. Haven't all of us faced the dilemma of pondering over what to do with those over ripe bananas. What if i tell you that there is a way around this. I have tried banana bread from several bakeries. Some are good , but most of them where just a tea bread with little bit of banana flour. Once you try this recipe, you will change your vision about banana bread. This banana bread is an explosion of flavors like ripe bananas, cinnamon, nutmeg and vanilla. My friends and family loves this easy to make goodness. No wonder its my daughters favorite lunch box treat. Perfect Moist Banana bread How to make a perfect moist banana cake? Preparation Time : 15min, Cooking Time : 1 hour 15 min, Makes : 1 loaf 2 cups : All-purpose flour 1/2 Cup : Unsalted butter 4 Ripe Bananas / 2Cups Mashed ripe bananas 1/2Cup : Brown Sugar 1/2 Cup : Granulated Sugar 2 Eggs , at room tempera...

MURG KAALI MIRCH KABAB / Chicken Kaali Mirch Kabab

Tender pieces of chicken seasoned with freshly crushed black pepper corn & lightly seasoned.. Ingredients: To marinate : Boneless Chicken : 500g G inger-Garlic paste : 3tbsp Kashmiri chili powder : 1 tsp Pepper Powder : 4tsp Salt : 2tsp Coriander leaves : 2bunch Garam masala Powder : 2 1/2tsp Black Cumin Seeds : 1 1/2tsp Hung curd : 5tbsp fresh cream : 50ml To make gravy : Crushed Peppercorns : 2tsp G inger-Garlic paste : 1tbsp Kashmiri chili powder : 1 tsp Pepper Powder : 2tsp Salt : as required Curd : 2tsp Coriander leaves : 2bunch Garam masala Powder : 1 1/2tsp Black Cumin Seeds : 1tsp 4 tbsp. oil 2 tsp. fresh lemon juice Method : 1. Make a paste of ingredients to marinate except curd and cream , using a mixer. Now combine this paste with curd and cream nicely. 2. Now, Mix the boneless chicken pieces with this masala paste and marinate in fridge for minimum of 4hrs. Taste will increase if you are keeping it for ...

Honey Baked chicken - Lemon n Spice Kids Lunchbox ideas

There is no way to be a perfect mother, but a million ways to become a good one !!! I like to cook. Well, most days :) . This is the 4th week of Rithika's 3rd grade and I was able to send homemade lunch everyday morning with her at 8.00am. Last year I used to drop her hot lunch at the school lunch table around 11.45 and she will eat it during the lunch break from 12.00 pm to 12.30pm. Same sort of food, but lots of work for me like driving again, coming back, again pickup at 2.30 etc. This year we started bicycling to school and it feels absolutely wonderful. A little bit of exercise in the morning and we reach before the first bell with more planning. Beetroot chips, apples, baked chicken, baby spinach and blueberries, Raisins In her Planetbox today : Beetroot chips Apples Baked Chicken Baby spinach and blueberries Raisins Baked chicken Recipe for kids lunchbox : Clean and cut one chicken thigh into small pieces. I...