December 20, 2011

Kerala style simple chicken fry

Ingredients:
Chicken
Pepper powder
Chilli powder
turmeric powder
salt
garam masala
garlic pods
green chillies
curry leaves


simple chicken fry/kerala chicken fry/spicy chicken fry :D by {deepapraveen very busy with work..back soon

Method of preparation:

Clean the chicken and mix it with pepper powder, chilli powder, turmeric powder and salt and little bit garam masala and keep it aside for 10 mins. Then deep fry it with whole garlic pods, green chillies and curry leaves.

courtesy:http://www.flickr.com/photos/deepapraveen/5729602929/in/set-72157625741798699/

December 18, 2011

Kesari

Ingredients:
semolina(roasted)-100gm
1 1/2-2 cup milk
100gm sugar
2 cups of coconut milk
5tbspn ghee
few raisins and cashewnuts
salt- little

Method of Preparation:
Take a pan and roast the semolina for few mins.
Take another pan and heat some ghee and fry the cashewnuts and raisins for 5 seconds.Add coconut milk, sugar and salt and stir until sugar dissolves.Put in the roasted semolina and continue stirring until the mixture turns in to thicker.Transfer it to a vessel and press and add ghee at the top. Let it be cool
Then cut the kesari as required shape.

courtesy:http://www.indian-tamil-recipe.com/kesari-2

Restaurant style Chicken stew

Ingredients:
1 kg chicken (cut and marinated in turmeric and salt)
2 medium sized potatoes- diced
1tbspn ginger garlic finely chopped
2 medium sized onions, thinly sliced
100 ml thick coconut mil
1 tbspn cashew paste
1/2 stick cinnamon
4 green cardamoms
5 cloves
4-5 green chillies
6-7 curry leaves
Coconut or sesame oil
salt to taste
2tbspn Oyster sauce
1 tbspn garlic minced
1 tsp ground b
lack pepper
1 tbspn salt
40 ml soy sauce
Method of preparation:
Fry the diced potato and keep aside. Crush cardamom, cloves and cinnamon, and crackle in hot oil. Add sliced onion and saute.Add ginger garlic , curry leaves and green chilly to this and cook.
Cook until onions go soft but dont brown. Add chicken pieces, salt and potato. Mix well . Add a little coconut milk and a little water. cover and cook
Pouir in the rest of the thick coconut milk when chicken is almost done. Adjust this accordinng to the desired thickness of gravy. Serve hot with appams.

Strawberry shake

Ingredients:
Fresh strawberries-5-6
Milk 1 1/4 cup
Ice cubes
Sugar to taste
Paulo Coelho: ‎"When we love, we strive to become better than we are. And we become." THE ALCHEMIST by {deepapraveen very busy with work..back soon

Method of Preparation
Wash the strawberries well and remove the stem.
Blend strawberries with little milk to get a smooth paste.
Add the remaining milk and then add sugar
Blend well and add Icecubes and serve.

Courtesy:http://www.flickr.com/photos/deepapraveen/5415227115/in/set-72157625741798699/


December 16, 2011

Puttu

Ingredients:
Raw rice-2 cup
Grated coconut-1/2 cup
Water
Salt
Puttum pazhavum/kerala steam cake/puttu by {deepapraveen very busy with work..back soon
http://www.flickr.com/photos/deepapraveen/5550525984/

Method of preparation:
soak the rice for 3-4  hours.Leave it to drain.Spread it in a cloth and drain it well.
Grind the drained rice in to powder.
Cook the rice powder for few mins keep on continuous stirring.
You can also skip the above steps by using the puttu powder which you can buy in shops.
Add 1 tsp of coconut , salt and mix well with the rice powder.Sprinkle water to the mixture and make it wet. The mixture should be like bread crumbs.
Put 2tsp of grated coconut in to the puttu maker and transfer the mixed powder in to the puttu maker.
again at the top add few tsp of grated coconut .
If you like coconut mixture u can add in the middle of the puttu also.
Then steam cook for 5 -10 mins..till steam come out of the puttu maker.
Serve hot with kadala curry or banana or payaru pappadam.

Idiyappam

Ingredients:
Raw rice(pachari)-1 cup
Grated coconut-1/2 cup
warm water-1 cup
Ghee-1 tsp
salt-1tsp
Rice noodles /Idiappam mutta curry : kerala idiyappam, mutta curry/Easter special Breakfast by {deepapraveen very busy with work..back soon

http://www.flickr.com/photos/deepapraveen/5634439944/in/set-72157625741798699/

Method of Preparation:
Take a vessel and add raw rice, ghee and salt and mix well by adding little warm water. Knead it well.
The mixture should not be too watery.
cover this dough and allow it for half an hour.
Make this dough in to balls with little oil on top and fill it in the idiyappam presser/maker .
You can use idli cooker ...In the idli  cooker sprinkle some coconut and make idiappam with the pressure in the shape of round(idli shapes).
Then steam cook it for 10-15 mins.
Serve hot with stew or egg curry

VenPongal

Ingredients:-
Rice-1cup(uncooked ..u can use pachari)
Green gram dal(split)-1/2 cup( roast the dhal until light brown)
Salt
Ghee and oil- 2 to 3 tsp
Water- 4 cups
For seasoning:
Cashewnuts-10-12
Red Chillies-2
Hing (Asafoetida)-1/4tsp
Cumin seeds-2tsp
Peppercorns-1 1/2 tsp
Curry leaves- a spring


Method of preparation:
Heat little ghee or oil in a pan .
Add split green ggram dal and fry till light brown.
Remove from heat.
Wash rice and roasted dhal in water . cook the rice and dal together with salt in pressure cooker or in a vessel.
To cook in pressure cooker add 3 1/2 to 4 cup of water and leave it for 3 whistles.
Then season by heating oil and ghee in a pan and then adding the items.
Add cashew nuts and fry till lightbrown and add red chillies, cumin seeds peppercorns, Hing and curry leaves and fry for 1 mins
Pour the seasoned items to the cooked pongal and mix well.
Serve with pongal chutney

Chettinad chicken kulambu/chicken curry

Ingredients:
Chicken-750gms
Small onion-25 -30 or Big onion -2
Tomato-2
Garlic-20 pods

To grind 1

Ginger 1 1/2 inch
Small onion-10
Garlic-10
Green Chilli-2
Chilli powder - 1 tbspn
Coriander powder- 2 tbspn

To grind 2
Coconut grated - 5 tbspn
Cashewnut-5 ( you can use kas kas also -2tsp kasa kasa)
Fennel seed - 1 tsp

To season

cinnamon - 2pcs
Fennel seeds - 1 tsp
Clove -2 cloves
Cardamom- 2
Brinji leaf(bay leaves)- little
Mint leaves -handful
Curry leaves


Method of preparation:

Marinate the chicken with 1 tspn kulambhu milagai thool( if you dont have kuzhambhu milakai thool add chilli powder or chicken masala powder)
salt-1 tspn
curd little
Ginger garlic paste- 1tsp

Finely chop the onion garlic and tomato.
Keep kadai and pour 2 tbspn of oil and then season with the above seasoning items.
Then add onion and saute for few mins add salt
When the onion becomes transparent add the garlic and fry
Then add the chopped tomatoes
Then add the grinded paste 1
Then add the chicken pieces and mix all the masala and leave it for 10- 15 mins
When the chicken is cooked or water coming out from chicken add the grind paste 2
Cook for 5 mins..garnish with coriander leaves..
Chettinad chicken curry is ready to serve...

December 14, 2011

Keerai Masiyal

Ingredients:
Keerai- 1 bunch
moong dhal(split)-1 cup
sambar onion-10 nos
Tomato-1
Green chillies-2
Tamarind- a goose berry size
Turmeric powder-1/4 tsp
Garlic-4 pods
salt-as per taste
oil- 2tsp
coriander seeds - 1 tbspn(optional)
Whole dry red chillies-2
Cumin seeds-1 tsp
Asafoetida-2 pinch
Method of preparation:
Finely chop the greens, onion, greenchillies, tomatoes, garlic pods.
Combine chopped items, moong dhal, tamarind , turmeric and salt .
Then pressure cook the items for 2 whistles  with enough water( 1 to 2 cup water is needed )
In a kadai heat oil and then add cumin seeds, red chilly, coriander seeds and asafoetida and then transfer it to the cooked items..
Mash them well. You can add little bit ghee for better taste.
serve hot

Karamani Karakulambu

Ingredients:
Karamani- 1/2 -1 cup
small onion-6-7 sliced
Tomato-1 chopped
Garlic pods 4-5
Tamarind paste- one lemon size tamarind diluted in 1 cup water
hing(asafoetida)- little
Red chilly powder-1 1/2 -2 tsp
Coriander powder-1 1/2 -2tsp
sambar powder-1/2tsp
Turmeric powder-1/4 tsp
For grinding:
coconut 1 tbsp or coconut milk 1 tssp
poppy seeds- 1/2 tsp(optional )
For seasoning:
oil-2tsp
mustard seeds-1/2 tsp
cumin seeds- 1/4 tsp
fenugreek seeds-1/4 tsp
fennel seeds- 1/4 tsp
urad dal and channa dal-1/2 tsp
curry leaves
Method of preparation:
Soak the karamani overnight and pressure cook for 1 whistle.
If not soaked pressure cook for 2-3 whistels .Do not over cook.
Then heat oil in a pan and season with the above listed ingredients and then add and  fry onion and garlic till golden brown.
Now add the chopped tomato and fry till it becomes pulp and then add the  cooked karamani and stir well.
Add the asafoetida little bit
Now in the tamarind paste add all other spice powders( chilly powder, coriander powder, turmeric powder,sambar powder) and mix well
Then add it to the cooking pan..
Bring it to boil, till oil floats on tops and the karamanis are cooked.
Then add the grinded coconut and bring to boil for few mins.
Now karamani karakulambu is ready to serve.

December 12, 2011

egg curry

Ingredients:
Egg -4
Potato-2
Coconut-1/2 -1 cup
chilly powder-1 1/2 tsp
coriander powder -1 tsp
garam masala - 1 spn
trumeric powder - 1/2 tsp
green chilly -3
shallots- 1/2 cup
pepper-1/2 tsp
oil-3 tbspn
tomato-2
mustard
salt
curry leaves
Method of Preparation:
Boil the egg by adding little bit salt in the water.
In a pan add fry coriander powder , chilly powder , turmeric powder ,  masala  powder and pepper powder without oil
Then grind the fried items
Then grind the coconut separately
In a pan add some oil and add mustard and curry leaves.Then add shallots and fry a min.. then add green chilly potato tomato and salt
Let it cook by adding some water..
Then add the ground masala...Let it boil ..
check the potato is well cooked and the add the coconut ground and then  atlast add the sliced egg.
Cover it and wait for 2 mins..
Now yummy egg curry is ready to serve.

December 10, 2011

Prawns Biryani / Chemmen Biryani


Ingredients:
1. Prawns: 250 gm.
2. Rice : 1 cup.
3.Cinnamon /cloves/cardamom crushed - 1 tsp.
4.Bay leaf- 1
5.Butter - 1 tsp
6.Lime juice - 2 tsp
7.Water - 2cup
8.Onion thinly sliced - 2 medium ones
9.Green chili - 1
10. Ginger and Garlic paste- 1 1/2 tsp
11.Tomato small chopped - 1
12.Yogurt - 4 tsp
13.Chili powder - 4/3 tsp
14. Coriander powder - 1/2 tsp
15. Turmeric powder - 1/4 tsp
16.Garam masala - 1 tsp
17. Coconut milk thin - 1/4 cup.
Oil


Prawns Biriyani/chemmen biriyani by {deepapraveen very busy with work..back soon
Method:
1.Marinate the prawns with chilli powder, coriander powder, turmeric powder, garam masala, lemon juice tsp, salt leave in room temperature for 30 mnts.
2.Soat rice for 15 mnts and drain.
3. Heat butter in a pan and add bay leaf and powdered spices. After one or two mnt add the rice and fry for 3-4 mnts.
4. Add water (preferably boiling water) then add one tsp lime juice and bit salt cook this covered till done.
5. Once it is cool keep this refrigerated for 2 hours. (optional)
6. Heat oil in a pan and fry the marinated prawns for 3- 6 mnts. Remove the prawns then add onion and saute for 3 mnts, then add crushed ginger, garlic paste fry for 2 mnts, then add chopped tomatoes fry for another 4 mnts or then add the fried prawns back to it and mix well for further 2 mnts or till the masala is dry. Once it is dry mix yogurt with coconut milk and add this to the masala.
For baking.
a) Microwave: Layer the masala first in a bowel then add spread rice as next layer repeat the process till rice and masala is over and microwave in high for 4 mnts.
b) Pan : Heat 1 tsp gee in a pan Layer rice and masala. Cover it with lid and cook in low flame for 4 mnts stir once.
Garnish with fried onions,raisins, nuts.

December 7, 2011

Palapam


For 10-12 appams:
...............................
Ingredients.
1.Raw rice -2 cups.
2.Cooked rice-1 cup
3.Active dry yeast - 1 tsp
4.Sugar - 1 tsp
6.Coconut powder or grated coconut- 1/2 cup
7.Egg - 1 no
8..Milk - As reqd
9.Salt - A pinch.
10.Coconut water-1/4 cup(from one coconut)
Pre-mixed coconut water and sugar mixture=add one tsp sugar to 1/4 cup of coconut water and keep it in fridge for one or two days

Palapam mutta roast by {deepapraveen very busy with work..back soon

Method:
1. Sock the rice in water for few hours.
2.Drain it and grind this with coconut(grated or powder) and cooked rice add enough milk.
3. Combine yeast in luke warm water and then add to coconut water mixture. Keep it for half an hour, for fermentation.
4.Add this to the grinded mixture and mix well.
5. Keep it over night for fermentation.
6.Next morning, mix egg white and salt together add this to the mixture,just check the batter and if it is not so sweet for you, you can add more sugar( but not too much).
7.Heat appachatti or a non-stick pan and pour a big spoon of mixture(2 to 3 tsp of batter together) and rotate the pan in circular shape holding both the handles of the pan to get the laze like edges as shown in the picture.
8.Cover this and cook in medium heat for 2-3 mnts if you get a bit golden shade to the edges your appam is ready to be served.
NO need to FLIP.
In a hurry?
Transfer rice batter to a micro-wave friendly container and in medium heat cook for 1/2 mnt.
Add warm water(not boiling) to a big dish and place the batter can in this. Replace this water twice. You can prepare appam with in 4 hours.
P.S : We use the same batter to prepare 2 pancakes. One is palapam and the other one is the vella appam.
Vella appam- you make in a pan like a thick dosa or a pancake. Use the above mentioned batter and prepare a normal pancake.
Palapam is the frilled one- The one with the golden Frill. The batter is more watery, bit more milk to the batter will make it bit runny.

December 6, 2011

potato fry/Aloo fry/urulakilangu fry/urulakilangu mezhukupuratti


Red chilly powder-1-2 tsp( as per your need)
Turmeric powder-1/4 tsp
Onion- 1/4 sliced or 4 shallots
Garlic -1 clove cushed
cumin powder-1/2 tsp
fennel powder-1/4 tsp
Garam masala-1/4 tsp
Pepper-1/4 tsp crushed
curry leaves
Cashew nuts 1 tbspn
Mustard
salt
oil

Method of preparation:

Wash the potatoes and peel them.
Cut in to small pieces (small cuber of long stripes)
Boil the potatoes so that it speeds up the frying process
Then take the potato pieces and mix the spices with the potatoes( if you are not adding any other spices just add chilly powder and turmeric powder)..
Heat a pan and pour oil .
Splutter mustard and curry leaves
And then add the potatoes that are already mixed with the spices
Keep on frying
Stir fry till all the piees are completely cooked and potatoes become crispy
Note: The spices add additional taste but the basic potato fry contains no masala
Basic potato fry can be made with redchilly powder, turmeric powder and salt.

December 5, 2011

Kerala fish curry/ varutharacha meen curry



Ingredients:
1. Any fish (I used Salmon fillets)- 1/2 k.g.
2.Onion chopped- one.
3.Small onion- 3 nos.
4.Ginger crushed- 1 tsp.
5.Garlic crushed - 1 tsp.
6.Pepper corns- 1/2 tsp
7.Kashmiri chilli powder- 1 1/2 tsp.
8.Coriander Powder- 1 tsp
9.Grated coconut- 1 cup
10.Green chillies chopped- 3.
11.Turmeric powder- 1/4 tsp.
12.Fish Tamarind- 2 (If that is not available you can use raw mango).
13.Salt
14. Mustard seeds-1/4 tsp
15.Fennel seeds- 1/4 tsp
16.Curry leaves.
17.Lemon juice or vinegar - few drops
Oil

Kerala Fish Curry in Roasted coconut gravy/ Varutharacha meen curry by {deepapraveen very busy with work..back soon
1.Soak fish Tamarind in one cup of hot water.
2. Marinate the fish with bit salt, lemon juice, bit turmeric, 1/2 tsp chilli powder, bit crushed ginger and garlic. Keep it aside for 15- 20mnts.
3. Heat one tsp oil in a pan and add grated coconut, shallots,pepper corns, fennel seeds and roast them in medium flame, stir well in-between, may take 15-20mnts. This mixture should turn a golden brown colour.
4. Once this reached that golden colour add chillipowder and coriander powder and roast for another one mnt.
5.Remove from heat and stir again for another one mnt or so. Now let this cool. Then grind this to fine paste with 1/2 tsp water.
6.Heat oil in a pan and fry the fish for 2, 3mnts( optional).
7.Remove fish from the oil and add mustard seeds. If you are not frying fish, heat 2 tsp oil in a pan and add mustard seeds.
8. When they pop up add curry leaves,green chilli, ginger, garlic and toss them well.
9. Add chopped onion and cook for 8mnts with pinch of salt.
10.Add turmeric powder and fry for another mnt.
11. Add fish and fish tamarind water along with that tamarind and salt.
15.Add more warm water if you need more gravy.
16.Cover this with a lid and Let this cook in low flame for 10- 20mnts.
17.Uncover the pan and add the roasted gravy paste and cook for further 10 mnts.
Remove from heat and serve warm...Let me know if you like it.

The best idli's in the world!

December 4, 2011

Kerala style cheera thoran


Ingredients:
Cheera(spinach) leaves- 4-5 cups
coconut-1/2 of the coconut
Green chillies-3 nos
Cumin seeds-1/2 tsp
garlic-4 pods
turmeric powder-1/2 tsp
dry red chillies-2 nos
coconut oil
plain rice(pachari/puzhukkalari)-2tsp
mustard seeds-1tsp
salt -as per taste
curry leaves-few sprig

Method of preparation:
Clean the cheera well and finely chop it.
Grind together coconut, turmeric powder, green chillies, cumin seeds,garlic and curry leaves in to a coarse form.
Better not to add water while grinding.
Mix togethet the chopped cheera along with the ground coconut mixture and salt.
Heat oil in a kadai
Splutter mustard seeds and saute then dry red chillies rice and curry leaves.
Add the cheera + coconut mixture and stir well
cover and cook on low flame for about 1-2 mins.
Remove the lid and continue cooking till done on a low flame ..
source: mom

December 3, 2011

Soya Fry


Soya Fry

Soya chunk, is one of my other fvrt friend in kitchen. IT is very hard for me to find different veg dishes for my strict veg companion. So last day decided to give a go with Soya chunk.
But it was yummy. So decided to share this with you.
Soya Chunks – 2 cups
Meat Masala/veg masala – 2 tbsp
Red chilly powder – 4/3 tsp
Big Onion (sliced) – 1 large
Turmeric Powder – 1/2 tsp
Tomato (sliced) – 4/3 large
Mustard Seeds – a pinch
Green Chillies (slit) – 2
Curry Leaves – A sprig
Corriander powder-1tsp
Pepper Powder – 1/2 tsp
Ginger ,Garlic Paste – 1 tsp
Oil – 2 tbsp
Salt – As required
Water – As required


Soya Fry by {deepapraveen very busy with work..back soon

Step 1:
Soak the Soya chunks in hot water for around 15-30mnts minutes. With bit red chilli powder,turmeric and salt.
Step two:
Squeeze out the water and clean the soya chunks. Drain out excess water if any.
Step 3:
Put bit water to the masala and chilli powder then roast it in low flame.
Marinate the soya pieces with the above roasted masala powders and salt,leave it there in room heat for some time.
Step 4:
Heat oil, splutter mustard seeds, add sliced onions and saute till the onions change its colour.Add turmeric bit salt,green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked properly.
Step 5:
Add rest of the chilly powder, coriander powder, pepper powder, ginger garlic paste and stir fry for few minutes.
Step 6:
Add the marinated soya chunks . Add some water just to cook the ingreditens.
Step 7:
Cover and cook on low flame for another 15-20 minutes.
Curry is ready.
P.S:Since my veg boy doesnt agree with masala cotted fry I have limited all the ingredents,so mine (as seen in the pic) is a much more plain one. If u follow the above method you will get a masala cotted fry...Njoy