Monday, December 12, 2016

Manthal/ Sole fish fry

 3 big sole fish/ manthal(approx 750gm)
2-4 shallots
6-7 garlic pods, peeled
1 Tbsp kashmiri chilli powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
 few curry leaves
salt to taste
1Tbsp coconut oil
1tsp sesame oil

  • Clean the fish, wash and cut into medium size pieces.
  • Grind together the shallots, garlic, curry leaves, chilli powder, turmeric powder, pepper powder and salt with one teaspoon coconut oil  into a fine thick paste(you can sprinkle little water to make the grinding easy, but take care not to add too much)
  • Marinate the fish with the grinded paste for atleast 15-20 minutes(the more the better).
  • Heat a nonstick pan. Pour the remaining coconut oil and sesame oil.
  • Once the oil is hot,turn the heat to medium low. Place the marinated fish on the pan and fry, flipping over after few minutes until both the sides of the fish is cooked and roasted well.
  • Remove from the pan and garnish with curry leaves.
  • Serve with rice and any curry of your choice.

Thursday, December 08, 2016

Potato Stir Fry

Nothing is more comforting than a simple potato stir fry. Make this as an accompaniment with curd rice.
Pure bliss...
2 medium sized potatoes
1/4 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
salt to taste
2 Tbsp oil
a pinch of fenugreek powder
2 Tbsp chopped coriander leaves

  • Peel, wash and chop the potatoes into small cubes
  • Heat oil in a wok. Add the chopped potatoes and stir fry for 2 minutes on a medium high flame.
  • Reduce heat and add the chili powder, turmeric powder, coriander powder and salt. Stir fry for 2 minutes.
  • Cover and cook on a low flame for 5-7 minutes or until the potatoes are cooked.
  • Sprinkle the fenugreek powder and stir fry for 1-2 minutes more.
  • Remove from heat and add the chopped coriander leaves. Mix well and serve.

Recipe courtesy: Our friend Usha. Thankyou Usha for sharing this simple and easy recipe with us.

Tuesday, November 29, 2016

Chicken Piccata

A delicious chicken dish that is usually served with a lemon flavoured butter sauce. An absolute favourite of all. Here I have made a simple dip which goes well with this. An impressive dish that is so easy to make. Serve with a dip and garden fresh green salad.
2 boneless chicken breasts
1 Tbsp chopped parsley
1 Tbsp lemon juice
1 tsp thyme
salt to taste
a pinch of crushed black pepper
1 egg, beaten well
1 cup bread crumbs

  •  Slice the chicken breadth wise into thin rounds(like potato chips) and keep aside.
  • Marinate the chicken with the chopped parsley, thyme, pepper, salt and lime juice. Keep aside for 10 minutes.
  • Add the beaten egg to the marinated chicken and rub it on to the chicken pieces well.
  • Coat each slice of the chicken in with the bread crumbs and deep fry in oil until golden on both sides.
  • Drain onto an absorbent paper.
  • Serve hot with a dip.

For the dip
4 Tbsp mayonnaise
1 Tbsp tomato ketchup
1 tsp paprika powder
1 tsp finely chopped parsley

Mix all the ingredients for the dip well in a bowl and serve with the chicken piccata.

Saturday, October 29, 2016

Carrot Kheer

Wishing everyone a Happy Diwali...

250 gms carrots
2-3 Tbsp sugar
3 Tbsp ghee
2 cups milk
4-5 Tbsp condensed milk
2 cardomoms, crushed to a powder
few raisins
few cashewnuts

  • Peel and chop the carrots into big chunks.
  • Add the chopped carrots to a pressure cooker, add a little water (approx.1/4 cup). Close and cook on a medium flame until the cooker gives off one whistle. Allow the pressure to subside , then open the cooker and transfer the carrots to a blender.
  • Blend the cooked carrots into a puree.
  • Heat 2 Tbsp ghee in a non stick kadai. Pour the blended carrot into the hot ghee and keep stirring until the water is absorbed from the carrots and the ghee starts to leave from the sides.
  • Now pour the milk, sugar and condensed milk. Keep stirring until  the mix starts to turn thick.
  • Switch off the flame.
  • Fry the raisins(until they puff up) and the cashenuts(until they turn golden brown) in the remaining ghee. Add to the prepared carrot payasam.
  • Sprinkle the cardamon powder. Mix and serve hot or cold.

*Adjust the amount of sugar and condensed milk as per your taste. You can even skip adding sugar and add only the condensed milk too for a more creamy flavour.

Tuesday, October 18, 2016

Chembu/Taro root mulakittathu

If you are fond of fish curries that use gambooge i.e kudampuli in Malayalam then this curry is also something you are sure to fall prey to. I should say a vegetarian version of a fish curry with kudampuli. Cook it in an earthern pot(manchatti) just as you would do for a typical Kerala fish curry and enjoy with hot steamed matta rice.

1/2 kg taro root/chembu, peeled and cut into small pieces(keep it soaked in water)
1 Tbsp garlic chopped
1 Tbsp ginger chopped
2 green chillies slit
5-6 shallots, sliced thin
2-3 small pieces of kudampuli/gambooge
1 tsp red chilli powder
1/4 tsp turmeric powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
few curry leaves
2 cup water
3Tbsp coconut oil
salt to taste


  • Soak the gambooge/kudampuli in a little water and keep aside.
  • Heat the oil in  a pan or earthern pot(manchatti).
  • Splutter mustard seeds followed by the fenugreek seeds. Saute for a few seconds, then add the chopped garlic, ginger, green chillies and shallots. Saute well for 4-5 minutes or until the shallots start turning golden brown.
  • Reduce to low flame and add the turmeric powder and chilli powder . Saute for 2-3 minutes on low flame itself.
  • Add 2 cups of water and soaked kudampuli. Bring this to a boil. Let it boil for a few minutes. Now add the chembu, salt and curry leaves. Cover and cook for 5-6 minutes or until the chembu is cooked well and the gravy thickens slightly.
  • Serve this fish curry tasting chembu mulakittathu with steamed rice.

Tuesday, October 04, 2016

Vendakka/ Ladiesfinger curry

Have you found yourself wondering as to what  curry to make for dinner tonight that goes well with chapatti ! I am sure many of you out there must have. Well here comes a dish to your rescue. An aromatic ladiesfinger curry that goes very well with most of the Indian breads.

10-15 ladiesfinger
1 onion sliced thin
1" ginger chopped
few curry leaves
1/4 tsp turmeric powder
1 tsp chilli powder(reduce if you don't prefer a very spicy version)
1 1/2 tsp coriander powder
1/2 tsp pepper powder
1/4 tsp fennel/perumjeerakam powder
1 small piece cinnamon stick
1 cardamom
2 cloves
1 1/2 cup thin coconut milk
1/2 cup thick coconut milk
1/2 tsp crushed black pepper
salt to taste
3-4 Tbsp oil(preferably coconut oil)
  • Grind together the cinnamon, cloves, cardamom, turmeric powder, chilli powder, coriander powder, pepper powder and fennel powder into a smooth paste by adding little water.
  • Wash the ladiesfinger well and then pat dry them. Cut them into 1 inch pieces and keep aside.
  • Heat oil in a pan. Fry the ladiesfinger pieces on a medium flame until it shrinks slightly and changes colour. 
  • Using a slotted spoon remove the fried ladiesfinger from the pan  and keep aside.
  • In the same pan add the sliced onions, curry leaves and ginger.
  • Saute  until onion turns light brown in colour.
  • Add the ground paste and fry well until the water is absorbed and oil starts to show up from the sides.
  • Now add the fried ladies finger and mix well.
  • Pour the thin coconut milk and add enough salt.
  • Allow this to simmer for 8-10 minutes.
  • Finally add the thick coconut milk and just as it begins to boil remove from flame.
  • Sprinkle the crushed pepper on top and cover and keep aside for 10 minutes before serving.

Sunday, October 02, 2016

Onion Rava Dosa

1 1/2 cup rice flour
1/2 cup rava/semolina
2 Tbsp all purpose flour/maida
1 1/2 tsp cumin seeds
1 tsp whole black pepper corns
1 very finely chopped green chillies
1/4 cup thick buttermilk
1 onion, very finely chopped
2 3/4 cups of water

  • Mix rava with the buttermilk and leave it for 15 minutes.
  • In a bowl mix the rice flour,maida, cumin, pepper, chopped green chilli and salt.
  • Add the rava mixed with the buttermilk. Add water little at a time mixing well so that there are no lumps. The batter should be very thin(so add water accordingly). Check salt.
  • Heat a non-stick tawa. Sprinkle little chopped onions on the tawa(Don't add too much onions as it will be difficult to make the dosa and remove it from the tawa).
  • Mix the batter well(remember to mix the batter well before making each dosa so that the rava does not settle at the bottom). After mixing take a laddle full of the batter and start filling the outer corners of the tawa with the batter and come towards the middle, pouring the batter. Fill in the gaps if any with the batter.
  • Once the dosa gets cooked slightly, drizzle oil on the dosa.
  • Flip the dosa when golden brown on one side. Cook the other side also for few seconds and then remove the dosa onto a serving plate.
  • Serve hot and crispy with coconut chutney and sambar.
Rava dosa takes more time to get cooked than the normal dosa. It tastes best when its hot and crisp.
Remeber the batter should be of very thin consistency in order to get thin and crisp dosas.
You can substitute rice flour with dosa batter . The dosa will be more tasty.
You can omit adding the onions to make normal rava dosa.

Recipe adapted from here