King fish curry /nadan neymeen curry

Ingredients:

• King fish – 500g cut into medium pieces
• Mustard seeds – 1 tsp
• Small onion – 8-10
• Fenugreek seeds (uluva) – ¼ tsp
• Red chilli powder – 1 tsp
• Kashmiri chilli powder – 2 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 3 tsp
• Ginger garlic paste – 3 tsp
• Cocum (kudampuli) – 2-3 pieces
• Curry leaves – 6-8
• Water – 1 ½ cup
• Oil preferably coconut oil .
• Salt

 Method:

• Heat oil in a pan (preferably an earthen pot) and splutter mustard seeds.
• Add fenugreek seeds, curry leaves, and crushed small onions.
• When onion becomes soft add ginger garlic paste and cook for 4-5 min.
• Add red chilli, kashmiri chilli, turmeric and coriander powder to the pan and cook for 4-5 min.
• Add water and cocum to the pan and mix well.
• Once it start boiling add fish pieces and swirl the pan. Do not stir with spoon after adding fish pieces as it will break the fish.
• Keep the pan covered and cook in low flame till oil starts appearing on the top. It will take approx 15-20 min for this. By this time fish will be cooked and gravy will be thick.
• Keep the pan aside and pour 3 tbsp of oil over cooked dish. Keep the pan closed for 10 min.
• Fish curry tastes best after 3-4 hrs of preperation.
• Serve with kappa, rice etc. 
  
  
  
  
  
  
  

kappayum meenum !! /Mashed Tapioca & fish curry !!

Nothing beats the combo of kappa & a spicy fish curry. Kerala's own popular traditional food.The one and  only kerala dish DH never says "No" !! Its always my comfort food .




Ingredients:


Tapioca /Kappa : 2 medium

Green Chilli : 2

Turmeric powder :  1/4 tsp 

Curry leaves : a sprig 

Small onions /Shallots sliced : 4-5 

Garlic crushed: 4 cloves

Mustard seeds : 1/2 tsp

Cumin Seeds  : 1/2 tsp

Coconut oil : 1 tbsp

Grated coconut : 2 tbspn

Dried Red chillies : 3-4

Salt to taste




method: 

Peel and wash tapioca /kappa and chop into small cubes.

Pour enough water to the cleaned tapioca so that all the pieces will be immersed completely,cook uncovered and allow to boil.

When the water boils,remove and drain the water and again add the same amount of water, salt,turmeric powder and cook till it turns to very soft. and drain off excess water from cooked tapioca.

 Heat the coconut oil in the pan and crackle mustard seeds,cumin seeds,sliced shallots,green chilles, dried red chillies and curry leaves grated coconut and saute till shallots turns to translucent and coconut slightly fried.

Add the cooked tapioca and stir well and mash and adjust the salt.

 

Serve with fish curry and moru curry !!

• 
  

Christmas Plum Cake !! ( Alcohol free )

Ingredients

All purpose flour- 1 1/4 cup

Butter -1/2 cup (1 stick) (at room temperature)

Eggs- 3 If large then 2

Baking powder-1/2 tsp

Sugar - 1 cup + 3 tsp

Raisins-1 cup (black raisin,white raisin and few candied cherry cut into pieces,tutti fruity )

Cashew nuts- 1/2 cup (broken into pieces)

Spice powder-(cloves -1-2 ,   cinnamon-1 small stick ,  dry ginger- a very small,tiny piece,cardamom -1,nutmeg- a small pinch make a powder of all this)

Vanilla essence-1 tsp

Boiling water-1/2 cup

Method

1.Caramelize sugar.Take an old pan .Heat it and put three tsps of sugar in the center of the pan.Reduce flame to medium low  .Do not touch the pan or stir the sugar.Keep a close eye and you will see that the sugar is melting when all the sugar has completely melted (not even one speck of white sugar o.k:)) pour the boiling water into it and switch off flame.Mix the sugar and water well bring it back to boil and put the nuts and raisins (not tutty fruity & cherries) in this.let it boil in this for 5 minutes or until they are tender .Let it cool down. Remove nuts and raisins from it and keep aside.

(While caramelizing sugar do not disturb it  because it will stick to the pan which is very difficult to remove ,if it is left undisturbed it will not stick !!

Pour only boiling water so it won't splutter .caramelized sugar is very hot and it can cause serious burns if you pour tap water.)

2.Keep 3 tbsp of flour aside and in the rest of the flour mix the baking powder and spice powder. Sift 2 - 3 times.

3.Beat the butter and sugar till fluffy then add eggs one by one and beat well.Add vanilla essence too.Now slowly fold in the flour mixture to it without mixing too much.Pour the caramelized sugar water to get the brownish color.

4.To the soaked raisins and nuts add the 3 tbsp flour we had kept aside and mix well and the tutty fruity  and cherry.This dusting is done to save the fruits and nuts from sinking to the bottom of the cake while baking.

5.Add it to the cake mixture and fold gently.Pour the batter into the greased baking pan and level the top.

6.Bake in a preheated oven at 350 ° F for about 45 to 55 minutes.Until the toothpick /skewer comes out clean.The cake top is dark brown in color .

Slice it only when completely cool ,don't take chance as it will crumble!

Enjoy with a cup of hot tea / coffee!! 

Happy Christmas !! :-)

Recipe courtesy : Meena kumar from Elephants and coconuttrees .

CHICKEN TIKKA SKEWERS !!

boneless chicken cubes 1 lbs

coriander pdr (optional) : 1 tsp

garam masala : 1/2 tsp

ginger garlic paste : 1 tbsp

chilli pdr : 1tsp

kasoori methi pdr : a good pinch

lemon juice :2 tbsp

onion, ,tomato ,bell pepper : 1 each ( cut into squares ; u can use multicolour bell peppers)

salt : to taste

sour cream or curd : 2 tbsp

Directions :

Cut chicken in to small cubes, wash nicely and apply lemon juice ,curd/sour cream and spices .
Mix well and then keep the chicken pieces in this marinade for about 2 hours in the refrigerator.
Put the chicken and other vegetables on to skewers and cook in moderately hot grill (if u don hav grill u can use a tawa) for about 6 to 8 minutes, keep basting the chicken pieces with butter and cook until slightly colored and cooked.

Remove and serve hot sprinkled with chaat masala.

CHICKEN STIR FRY !!

This easy chicken stir fry recipe is quick to make and tastes better than take-out! 

Ingredients

* 4 boneless skinless chicken breast halves
* 3 tablespoons cornstarch
* 2 tablespoons soy sauce
* 1/2 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 3 tablespoons cooking oil, divided
* 1 cup thinly sliced carrots
* 1 small onion, cut into wedges
* 1 cup water
* 1 teaspoon chicken bouillon granules (can substitute with chicken stock /cube or powder)

Directions

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir fry carrots and onion( u can use any veggies u like brocoli,muashroom celery etc) for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
SERVE HOT WITH NOODLES OR FRIED RICE.
ENJOY!!! 

COCONUT CHUTNEY !!

1 cup freshly grated coconut 
2 teaspoons bengal gram (chana dal) roasted 
1" piece ginger peeled and chopped 
4 green chillies chopped 
salt to taste
for tempering :

1 teaspoons each of mustard seeds and black gram (urad dal)
½ teaspoon asafoetida powder
4 curry leaves
1 red chillies broken into bits
2 tablespoon oil (coconut oil preferably)

Directions :

Grind the coconut, roasted gram, green chillies, and ginger to a fine paste using a little water. Pour the paste into a bowl and adjust the consistency using suitable amount of water and add salt to taste.
Heat the oil in a pan on medium level for about 2 minute till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
serve with masala dosa ,idli etc. 

CHICKEN LOLLIPOP !!!

Chicken Lollipop is generally considered as an appetizer dish. Though not everyone may know, this chicken dish is made from chicken wings.
The chicken wings need to be chopped and the meat arranged in one end of the bone. This is usually done by loosening the meat from one end of the bone and forcibly pushing it down to the other end.
Kids love this dish. You will not be having a hard time encouraging ur kids to finish their food when this dish is around,i bet  In case your kids are picky with their food, you now know what to serve them.Though this is a chinese dish i just added an indian touch to it .

Ingredients:

Breadcrumbs to coat
Chicken Wings-Frenched : 5 number
Chilli garlic sauce,Crushed ginger/garlic,Curry leaves : to taste
Egg-beaten : 1
Ground Chicken/Paneer : as needed
Oil : to fry
Seasonings - Salt,herbs,chilli powder,soy sauce : to taste

Directions :

Prepare the chicken wings by turning inside out each wing can be made into 2 lollipops-One portion closer to the shoulder(Meatier portion) and another portion away from the shoulder (Remove the second small bone)-This is the less meaty portion and can be stuffed so the presentation looks nice.

Prepare stuffing : - Season chicken mince with paneer mixed in, salt,chilli powder,herbs, green chilli and stuff the smaller lollipops with this mixture..

Now we can season the prepared lollipops with few dashes of soy sauce, chilli/garlic paste,ginger/garlic paste and marinate for some time Prepare batter-Mix in chilli powder, chilli/garlic sauce,salt, cornflour to the beaten egg Heat oil to medium heat(the lollipops need to cook completely inside hence, oil should not be too hot or else outside will brown too quickly leaving the insides uncooked)
Roll the lollipops in the batter and breadcrumbs,drop gently into the oil and fry to a golden brown-not dark brown..(i ddnt use bread crumbs ..jus used the batter ..) The Lollipops can also be made without batter/breadcrumbs-Just fry them till golden brown These lollipops can be served with a quick sauce made as below .Saute in some oil-cumin and crushed ginger/garlic until fragrant-Add curry leaves,soy sauce,green chillies chopped,coriander leaves chopped and Toss in the fried lollipops and serve immediately.
ENjOY !!! 
hav a Happy tym with ur Kids 

Sambar (southern kerala style) !!

sambaar is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.
it is a lentil based vegetable stew.Fresh curry leaves or coriander leaves may be added at the very end to enhance the flavor. Curry leaves in particular are an essential element of authentic sambar; their aroma and flavor provide sambar with a distinct and pleasant herbal essence.Many regions and families of the Indian subcontinent have developed and maintained their own adaptations of sambaar.here is a version of southern kerala sambaar recipe.

Ingredients :

1/2 lime sized ball Tamarind
1 cup Toor Dal (can substitute masoor dal)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves
5 – 6shallots chopped
1/2 teaspoon mustard seeds
1/4 tsp asafoetida
1/2 teaspoon fenugreek seeds
1 large tomato
2-3 okra (lady’s finger /bhindi)
2 tablespoons sambar powder
1/4 cup chopped coriander leaves
1 cup of mixed vegetables (like green beans, chopped carrot,diced yam,diced ash gourd ,drumsticks,cubed potato ,cubed eggplant)

Directions:

Soak the tamarind in water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
Choose a heavy cooking pot. Wash and clean the dal and vegetables. Boil 2-3 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal and veggies are soft . If needed, add more water as it is boiling but do not let it get too watery. Or you can use a pressure cooker it will take about 5 minutes.
In a separate pan, heat to medium and pour in the oil. Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes. Take out 1 tsp of this tempering for garnishing .then add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal and vegetables with asafoetida, tomato,bhindi and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat. Garnish with coriander leaves and tempering.
Serve with plain rice ,idli dosa etc..

PEANUT CHUTNEY !!

Ingredients:

1 cup - peanuts
5 dried red chillies
1 small onion and 1 garlic clove - sliced to big chunks
2 teaspoons - tamarind pulp or to taste
½ tsp salt or to taste
For seasoning:- 1 tsp each - cumin, mustard seeds, urad dal and 5-6 curry leaves

Direction:


Place an iron skillet on stove top and on medium heat, slowly roast the peanuts to golden brown color. Cool and rub the skins off.

Heat a tablespoon of oil to smoking point in an iron skillet. Add and brown dried red chillies, onion and garlic.
Wait few minutes for them to cool down.
Take roasted peanuts in a blender/food processor. Grind to fine.
Add other ingredients, plus tamarind, salt and a cup of water.
Grind to fine consistency.
Remove the chutney to a bowl.
Do the tadka (toast seasoning ingredients listed above, in half teaspoon of oil in a vessel), add them to the chutney.
Mix and serve.Goes very well with idli ,dosa .ghee roast etc.
Enjoy 

Mint chutney / Green chutney .!!

Ingredients:

Mint leaves :half bunch
coriander leaves : one bunch
pearl onions /shallots : 4 - 5
green chillies : 4 or according to ur spice level
ginger chopped : 1 tsp
garlic : 2 - 3 cloves chopped
salt : to taste
lemon juice : a good squeeze

Direction :

put everything in a blender n grind it into a smooth paste .if need u can add a few drops of water. Transfer it into a serving bowl .

variation: you can add a tbl spoon of thick yogurt to it for a richer taste . I have shown both version in the picture.
Enjoy with idli ,dosa.or biriyani or even as a spread for sandwiches . 

KEEMA PARATHA !!

Ingredients:


For Paratha:
Wheat flour               -          1 1/2 cups
Warm water                -          1 cup
Salt                      -          1/4 tsp
Oil                       -          2 tbsp

 In a mixing bowl and add all the ingredients  knead it into a soft dough. Keep it covered with a damp cloth atleast half an hour.

For the stuffing:
Mutton Keema             -            250 gm
Onion                    -             1/2 finely chopped 
Tomato                   -             1 (small)finely chopped
Green chilli             -              1
Red chilli pwdr          -             1 tsp
Garam masala             -             a pinch


Method:

 Take a pan add little oil,splutter with fennel seeds.
 Saute the chopped onion ,green chilies and tomato well.
 Now add the keema and scald in well.
 Let it cook for 2 to 3 mins.
 Now add the red chilli pwdr and garam masala into the mixture.
 When the raw smell vanishes,and add coriander leaves.
 cook till the moisture dries up.
 Divide the mixture into equal sized balls.

To stuff the filling;
 Divide the dough into equal sized balls.
 Roll the dough into a small roti and place the keema ball in the  roti.
 Close the ball and roll it again into a medium thick paratha.
 Cook the paratha in a tawa .
 While cooking ,slightly press the paratha after flipping,this  will ensure that all the sides are evenly  cooked.Also the  paratha will rise,if we press it evenly .
 Serve it with any side dish of your choice .

Fresh Tuna in roasted coconut gravy (varutharacha choora meen curry)

Ingredients

500 gm Tuna /choora sliced (fresh; not canned tuna)
1 piece of ginger sliced
1 green chilly slitted lengthwise
1/4 tsp mustard seeds
1/2 cup water
2 pieces of Coccum/kudampuli (depends on the sourness)
2 sprig curry leaves
4 tsp coconut oil
1 tomato sliced roundwise

To roast and grind

1 tsp  coconut oil
1/4 tsp fenugreek seeds
1 cup grated coconut
2 tsp chilly powder (or up to ur spice tolerance)
3 tsp coriander powder
3 shallots sliced
3 tbsp water





Method

Clean and wash the tuna slices
Heat coconut oil in a pan and splutter fenugreek seeds and add grated coconut. Roast till it turns brown.
Turn off the flame and add spices under to roast and grind..
Mix well in low heat till you the roasted aroma.Add the shallots .Now switch off the stove and mix the shallots well with spices and coconut.( the shallot don't have to be roasted.Just to mix)
Allow the mixture to cool and grind it with little water.
Heat a kadai/deep pot and pour coconut oil.
Splutter the mustard seeds and add ginger and green chilly. Sauté for one minute.
Pour the coconut paste into this along with little water.
Sauté well till the raw smell goes.
Now add half cup water and coccum/kudampuli.Drop curry leaves and bring to boil.
Add tuna slices and salt.Simmer.
Add the sliced tomatoes over the top.Close with a lid and reduce the heat .The fish is sure to release some water.You dont have add more water as it is thick gravy based curry .Let it cook till the gravy thickens and oil floats over the top.
Check the seasoning.Serve hot with rice or kappa(tapioca ).

Grilled Kingfish !!

500  grams of thick slices of king fish cleaned 1  tablespoon  lemon juice salt to taste Grind to a fine paste: 1  tablespoon red chilli powder ½  teaspoon black pepper powder ½  teaspoon turmeric powder ½  teaspoon cumin seeds ½  teaspoon coriander seeds 1  small onion chopped 2  teaspoon garlic chopped 2  teaspoon ginger chopped 4  curry leaves salt to taste water to grind as required Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour. Turn on  the grill on high for 10 min then turn down to medium and  Place the marinated fish slices in it. Pour a little oil around each fish slice with a teaspoon and let it cook on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side. Serve hot with stir fried veggies or any salsa of your choice. Note: Any firm fish can be used instead of king fish.            If u dont want to use oil ,you can omit pouring oil while grilling .            If you dont have a grill ,you can use a griddle instead and fry it on stove top. But it needs more oil to fry on griddle .

American chopsuey ( chinese version )

Ingredients

1 cup boiled noodles ( deep fry the boiled noodles in the form of a nest till crisp)
2 cups shredded cabbage
1/2 cup thinly sliced onions
1/2 cup sliced carrot
1/2 cup bean sprouts

2 tbsp oil 
Salt to taste

To Be Mixed Into A Sauce : 

1tbsp vinegar
1/4 cup sugar
2 tbsp water
2 tbsp cornflour
1 tbsp soy sauce

1/2 cup tomato ketchup 

Method

1. Heat the oil in a broad non-stick pan and add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the cabbage, carrot, bean sprouts,and salt and sauté on a medium flame for 2 to 3 minutes.
3. Add the prepared sauce, mix well and cook on a medium flame for 1 to 2 minutes.
4. Switch off flame .Place fried noodle nest on a serving plate and pour the sauce over it . Garnish it with a half fried egg and spring onions if you like .
5. Serve immediately.