Tuesday, February 26, 2013

Hot and Sour Brinjal Masala

10 small eggplants/brinjals
6-7 curry leaves
2 green chilies slit 
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon kashmiri chili powder
1 teaspoon vinegar
2 large tomatoes, chopped fine
3 teaspoon tomato ketchup
2 tablespoon vegetable oil
coriander leaves, chopped, to garnish
  • Cut the baby brinjals lengthwise in the shape of wedges. Keep these pieces immersed in water so that they don't blacken.
  • Now heat oil in a pan and add the mustard. Once it starts to crackle add the cumin seeds and curry leaves. 
  • Once they stop spluttering add the ginger and garlic paste and saute for a minute on low flame.
  • Add the coriander powder, turmeric powder and chilli powder and fry for 2-3 seconds.
  • Add the vinegar, tomatoes and tomato ketchup and mix well. Saute until the tomatoes are mashed well and the oil layer shows up.
  • Drain the brinjal pieces from water and add it to the masala. Add salt, mix well and cook until the brinjals are soft and cooked well.
  • Remove from fire and transfer onto a serving dish.
  • Garnish with chopped coriander leaves.
  • An excellent combination with chapatis or parathas is ready.

Sunday, February 24, 2013

Eggless Chocolate Cake

1 cup all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
6 tablespoon unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup vegetable oil
1/4 cup hot coffee (1 teaspoon coffee in 1/4 cup hot water)
1/4 cup milk(room temperature)
1/4 cup yogurt (room temperature)
1 teaspoon vanilla essence

  • Preheat oven to 180 degree Celsius.
  • Grease a 9 inch baking tin and line with baking paper.
  • Sift the all purpose flour,baking powder, baking soda, cocoa powder and sugar.
  • Make a well and add the wet ingredients one by one.
  • Using a mixer beat on low speed for 2-3 minutes until the dry and wet ingredients are well combined. Do not over beat.
  • Pour the batter into the greased tin and bake for 30 minutes or until toothpick inserted comes out clean.

*The amount of sugar can be increased 1/4 cup more if you prefer a sweeter cake.

Saturday, February 23, 2013

Carrot and Peas Pilaf

 Pilaf or pilau is a dish where rice is cooked in a seasoned broth. Here we have cooked the rice in the seasoned broth of our aromatic Indian spices like cinnamon, cardamom cloves and cumin. The added benefits of carrot and green peas are incorporated well into this flavored rice to make it a perfect meal for any vegetarian parties where this can be readily served as a main course.

1 cup basmati rice
1 inch cinnamon stick
1 teaspoon cumin seeds
2 cloves
4 cardamom
8 whole black peppercorns
4 tablespoon sunflower oil/ ghee
1 large carrot, peeled and grated
1/2 cup  fresh/frozen green peas
2 cup hot water
salt and pepper as required

  • Wash and soak the rice in water for 15 minutes. Drain thoroughly and keep aside.
  • Heat oil in a heavy bottomed pan or wok. Add the cumin seeds, cinnamon stick, cloves, cardamom and black peppercorns.
  • Stir fry for 2 minutes and then add the carrots and peas. Stir fry for 3 minutes and then add the rice. 
  • Mix well and then pour the hot water. Add the required amount of salt and pepper.
  • When this starts to boil cover and reduce the flame. Simmer for 10 minutes without opening in between.
  • After 10 minutes remove the pan from heat and leave the rice to stand, covered and undisturbed for 10 minutes more.
  • Fluff up the rice with a fork and serve immediately with raita and pickle.

Thursday, February 21, 2013

Aloo Jeera/ Cumined Potatoes

2 medium potatoes
4 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
8-10 curry leaves
2 teaspoon cumin powder
2 teaspoon coriander powder
1 teaspoon turmeric powder
4 tablespoons coriander leaves, chopped
juice of half a lime
salt to taste

  • Cook, peel and cut the potatoes into small cubes.
  • Heat oil in a large non-stick pan. Add the mustard seeds. Once they crackle add the cumin seeds and curry leaves.
  • Stir fry for 1-2 minutes. Then add the potatoes followed by the turmeric powder, coriander powder and cumin powder. 
  • Season with salt and stir fry over a high flame for 4-5 minutes.
  • Remove from heat and stir in the freshly chopped coriander leaves and lime juice.

Wednesday, February 20, 2013

Cute Bhaturas

Bhatoora, a fluffy deep-fried bread from North India which is often savored with chickpea curry, making the traditional dish 'chole bhature'. Its usually available as a wholly puffed up large bread. Here we have a smaller, cuter version of the same traditional bhatura, which kids are really going to love. 

1 cup self raising flour, plus extra for dusting
1 tablespoon sunflower oil 
1 tablespoon natural yogurt
2-3 tablespoons water
salt to taste
oil, for deep frying
  • Mix the flour, oil, yogurt and salt in a mixing bowl.
  • Add water little by little and knead to form a soft dough.
  • Cover the dough with a clean, moist tea towel and leave to rest for at least 15 minutes.
  • Transfer the dough to lightly floured surface and knead for 3-4 minutes.
  • Divide the dough into 10 equal portions and roll each portion into a ball.
  • Roll out each ball into a small disc using a rolling pin and set aside to rest.
  • Heat enough oil for deep frying in wok.
  • Fry the rolled out bhaturas  in the hot oil until it puffs up. Turn it over and fry until lightly browned on both sides.
  • With a slotted spoon remove from the oil and drain onto a paper napkin.
  • Serve immediately with our own Channa Chatpata

Monday, February 18, 2013

Chemeen/ Prawns Pathiri

Chemeen/Prawns Pathiri
For stuffing
500 gram prawns, cleaned
2 medium onions, chopped
3 tablespoon garlic, chopped
1 ½ tablespoon ginger, chopped
2 green chillies
A sprig of curry leaves, chopped
A handful of corriander leaves, chopped
1 tablespoon fennel powder
1 ½ tablespoon chili powder
½ teaspoon turmeric powder
½ teaspoon pepper powder
½ teaspoon garam masala
½ teaspoon vinegar
Salt to taste
4 tablespoon oil
  • Make a paste of 2 tablespoon garlic, 1tablespoon ginger, 1/2 tablespoon fennel powder, chili powder, turmeric powder, vinegar and salt and keep separate.
  • Heat 2 tablespoon oil in a nonstick pan.
  • Add prawns along with the ground paste and stir for 2 minutes or until it turns dry.
  • Mash the prawns with a spoon and turn off the flame.
  • In a separate pan add 2 table spoon oil.
  • Add onion and saute until translucent.
  • Add chopped green chilies, 1 tablespoon garlic, 1/2 tablespoon ginger, chopped curry leaves, coriander leaves, 1/2 teaspoon fennel powder, pepper powder, garam masala and stir fry for a minute.
  • Add prawns and give a good stir, cook on low flame for 2 -3 minutes and turn off the flame.

For Pathiri
1cup plain flour (Maida)
Luke warm water, for kneading
Salt as required
Oil for frying

  • Combine maida, luke warm water and salt to make smooth dough.
  • Roll small balls out of it.
  • Roll the dough to a circle of 6 inch diameter.
  • Spread the filling on to it leaving some space at the edges.
  • Place another rolled out dough on top of it.
  • Seal the edges with a fork or fold the edges inside.
  • Deep fry in oil until golden brown.
  • Chemeen pathiri is now ready to serve.

*Prawns can be substituted by chicken, meat or vegetable of your choice.

Chicken Pakoda

Chicken pakoda
A sip of hot tea along with hot chicken pakodas on a cool, rainy evening is something we all like. For those beautiful days...enjoy these pakodas. 
500 gram chicken kheema/minced
1 medium size onion, chopped
1 egg
2 tablespoon corn flour
Salt to taste
A handful coriander leaves, chopped
1-2 green chilies, chopped
1 tablespoon black pepper powder
Oil for frying
  • Mix  the minced chicken with onion, egg, cornflour, salt, coriander leaves, green chilies and pepper.
  • Heat oil in a wok, and using a teaspoon, spoon out the chicken mix little by little. Drop carefully into the hot oil  and deep fry until golden brown. Using a slotted spoon drain on to a paper napkin.
  • Serve hot with tomato sauce.

Saturday, February 16, 2013

Carrot, Apple and Ginger juice

Carrot, Apple and Ginger juice

Boost up yourselves with a fresh and healthy drink. This juice contains the 3 healthiest ingredients, which will rejuvenate and keep you fresh throughout the day.
3 large carrots
2 green apples
1 small piece of ginger (about 1 inch), peeled
Crushed ice
  • Wash the fruit and vegetables well and cut into sizes that fit into your juicer.
  • Switch on the juicer.
  • Add the ingredients one at a time into the juicer.
  • Pour over crushed ice in a tall glass and relish your healthy drink.

*Fresh juice is best consumed immediately after juicing.

Friday, February 15, 2013

Gobi Paratha / Cauliflower stuffed whole wheat flat bread

For the stuffing
250 grams cauliflower, washed and finely chopped, preferably in a food processor
1 large onion, finely chopped
1 tablespoon ginger, chopped
2 green chillies, chopped
1 tablespoon dry fenugreek leaves/kasoori methi
1 teaspoon red chilli powder
1 teaspoon cumin powder
Salt to taste
For the dough
250 grams wheat flour/atta
1 tablespoon oil
Water for kneading
1 teaspoon salt
Oil , for shallow frying
Ghee or butter(optional)
  • Mix the wheat flour, 1 tablespoon oil, salt. Add water little by little and knead into a soft dough. Keep it aside for 30 minutes.
  • Mix all the ingredients for the stuffing and keep aside for 30 minutes.
  • Make 10 equal balls from the dough. Now take two balls and roll each one of them into a 5-inch round disc.
  • Spread a spoonful of the stuffing on one round and cover with the other round. Press edges slightly to seal them. Dust some flour on both sides and carefully roll it further to an 8 inch round (the thinner the better). Repeat this with the remaining dough, to make 5 such parathas.
  • Heat a griddle and cook the parathas on both sides on a medium heat till brown specs appear.
  • Then smear 2 teaspoons of oil on both sides and fry till the paratha browns and is crisp.
  • Remove and smear 1 teaspoon of ghee or butter on top(this step is optional).
  • Serve hot with pickle or chutney and yoghurt.

Thursday, February 14, 2013

RED for VALENTINE "Beetroot in spiced coconut milk"

Beetroot in spiced coconut milk
1 or 2 medium sized beetroot
3-4 garlic cloves, chopped
1 teaspoon grated ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds, crushed
½ teaspoon dried red chilli flakes
½ cup thick coconut milk
¼ teaspoon ground cardamom seeds
Juice of 1 medium sized lime
1 tablespoon vegetable oil
Handful of chopped coriander leaves
½ teaspoon pepper
Salt to taste
  • Cook the beetroot in water, peel and cut into wedges and keep aside.
  • Heat oil in a large frying pan and add the garlic, ginger, cumin, coriander seeds and chilli flakes.
  • Stir fry for 1-2 minutes. Toss in the beetroot wedges and fry stirring gently for 1-2 minutes.
  • Then add the coconut milk, cardamom, lime juice and salt. Cover and cook over a medium heat for 4-5 minutes.
  • Stir in the fresh coriander leaves and serve.

Wednesday, February 13, 2013

Pork roast

Pork roast 
1kg pork, small size, cube cut
1 ½ cup shallots, chopped
8-10 garlic cloves, finely chopped
3 teaspoon ginger, finely chopped
3 green chilies, slitted
2 sprigs curry leaves
3tablespoon coriander powder
½ teaspoon turmeric powder
4-5 tablespoon pepper powder (can reduce or increase the quantity to your taste)
1 ½ tablespoon garam masala
Coriander and mint leaves for garnishing
  • Pressure-cook pork with salt and turmeric powder.
  • Once the pork is well cooked, excess water should be dried completely under high flame.
  • Heat 2-3 tablespoon of oil in a pan.
  • Add chopped shallots and saute until it turns dark brown.
  • Add garlic, ginger, curry leaves and green chilies and keep stirring until the raw smell goes off.
  • Simmer the flame; add coriander powder, pepper powder, garam masala and salt and stir for 2 minutes.
  • Add the cooked meat to this masala and continue stirring under high flame until the pork turns dark brown color.
  • Garnish with chopped coriander and mint leaves.

Tuesday, February 12, 2013

Spiced creamy mushrooms

Spiced creamy mushrooms
500 grams large button mushrooms, sliced
1 onion finely chopped
4 garlic cloves, finely chopped
2 teaspoons ginger, finely chopped
1 tablespoon curry powder (you can use any mild curry powder you have in stock)
3 tablespoons water
5 tablespoons sunflower oil
100 ml fresh cream
2 tablespoons tomato puree
6 tablespoons finely chopped coriander
1 tablespoon crushed whole black pepper
  • Blend the garlic, ginger, onion and curry water with the measured amount of water until smooth.
  • Heat 3 tablespoons of oil in a large nonstick wok or frying pan and add the mushrooms.
  • Stir fry over a high heat for 4-5 minutes. Transfer the mushrooms to a bowl and keep separate.
  • Now add the remaining oil into the wok and place over a medium heat. Add the onion mixture and stir fry for 3-4 minutes.
  • Add the mushrooms, cream, tomato puree, salt and stir fry for 3-4 minutes.
  • Transfer into a serving bowl and garnish with chopped coriander leaves and crushed pepper.

Sunday, February 10, 2013

Black eyed beans curry / Vella payar/Lobia curry

Black eyed beans curry
Recipe Courtesy – Yummy O Yummy (with slight modifications)
1 ½ cup dried Black eyed beans/ Lobia/ Vella Payar
1 large onion, finely chopped
5-6 cloves garlic finely chopped
2 medium tomatoes chopped
1 handful fenugreek/methi leaves, chopped
¼ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon cumin seeds
1 inch stick cinnamon
1 pinch hing/asafoetida
1 ½ tablespoon oil
2 tablespoon coriander leaves/ cilantro, to garnish
  • Soak the black eyed beans in plenty of water for atleast 4-5 hours. Drain and cook in a pressure cooker on a medium flame with little salt until the cooker gives off one whistle. You can also cook in an open vessel until the beans are tender but they should not get mashed up.
  • Heat oil in a heavy bottomed pan. Add the cinnamon stick and cumin seeds.
  • Once the cumin seeds begin to splutter, add the chopped onion, little salt and garlic. Stir fry until onion turns golden brown.
  • Sprinkle little water and add the turmeric powder, chilli powder, coriander powder and cumin powder and stir fry for a minute.
  • Add the chopped tomatoes and hing. Stir cook until the tomatoes get mashed up and oil separates from the sides. This will take about 7-8 minutes.
  • Add the chopped fenugreek leaves and sauté for 2-3 minutes.
  • Add the cooked black eyed beans. Mix and leave to simmer for 10 to 15 minutes.
  • Garnish with chopped coriander leaves and serve with chapati or rice.

*The addition of fenugreek/methi leaves is optional. It was not there in the original recipe but it gives a different and nice taste to the dish. You can avoid it if you wish to.

Padavalanga Thoran / Snake Gourd Stir fry

Padavalanga Thoran / Snake Gourd Stir fry
1 medium Snake gourd/ Padavalenga
6-7 shallots/cheru ulli sliced
1 teaspoon ginger finely chopped
1 teaspoon crushed dry red chilli
½ teaspoon turmeric powder
½ teaspoon mustard seeds
2 Tablespoon coconut oil
5-6 curry leaves
1 Tablespoon grated coconut
  • Slit open the snake gourd and remove the seeds from inside.
  • Wash it well and slice into thin semicircles.
  • Heat the coconut oil in a nonstick frying pan.
  • Splutter the mustard seeds in the hot oil.
  • Reduce the flame and add the crushed dry red chilies and fry a second or two. Take care not to burn the chilies.
  • Now add the shallots, ginger and curry leaves .Sauté for 3-4 minutes or until the shallots start to brown slightly.
  • Add the sliced snake gourd and turmeric powder. Stir fry for 5 minutes. Add salt and cover and cook for 7-8 minutes or until the snake gourd gets cooked.
  • Switch off the flame and add the grated coconut. Mix well and serve as a side dish with rice.

Saturday, February 09, 2013

Mini Pazhampori/ Indian Banana Fritters

Mini Pazhampori/ Indian Banana Fritters
Very ripe plantains/ethapazham/nenthrapazham – 4-5
Sugar – 3 Tbsp.
All-purpose flour – 1 cup
Oil – for frying
  • Slice the plantains lengthwise and again slice each slice into small squares.(thickness of the slices is purely upto you. Some like thick slices whereas others like thin slices)
  • Mix 2 Tbsp. sugar and the all-purpose flour . Add water to this and mix to make a thick batter.
  • Heat oil in a deep bottomed pan.
  • Dip the banana slices in the batter and deep fry in the hot oil until golden brown in colour.
  • Remove on to tissue paper and serve with tea.

*You can sprinkle some sugar onto the hot pazhamporis as soon as they are removed from the oil.

Friday, February 08, 2013

Chinese chicken...

Serving suggestion illustrating picture

Chinese chicken
Chicken-250gms, cut into small cubes
Onion-1 medium, cut into small cubes
Capsicum-1 small, cut into small cubes
Pepper powder-1 tsp
Garlic chopped-1 ½ tbsp
Ginger chopped-1 tbsp
Sugar-1/4 tsp
Oil-1 tbsp
Green chili-1, chopped
Soy sauce-1 tbsp
Chili sauce-1 1/2 tbsp
Tomato sauce-1 tbsp

  • Heat oil in a pan and caramelize sugar.
  • Add chopped garlic, ginger, green chilies to the caramelized sugar and saute for 2-3 seconds.
  • Add chicken and stir under high flame until the color of chicken turns white.
  • Add pepper powder, soy sauce, tomato sauce, chili sauce and salt. Stir fry for 3-5 minutes. Cover and cook until the chicken is well cooked and water gets completely evaporated.
  • Finally add onion and capsicum, give a good stir and turn off the flame. The onion and capsicum should remain crisp.
  • Serve hot with fried rice.

Wednesday, February 06, 2013

Chilli Garlic Beans

Chilli Garlic Beans
Fresh green beans – 250 gm chopped
Garlic – 2-3 cloves crushed
Chilli powder – ½ tsp
Coconut oil – 1 Tbsp
Salt – as required
  • Heat the oil in a  pan, once it is heated reduce the flame and add the chilli powder and sauté for one or 2 seconds.
  • Now add the crushed garlic and increase the flame to medium and sauté for 2or 3 sec. Take care not to burn the garlic, it should only be translucent.
  • Now toss in the chopped beans, add salt and mix well.
  • Cover and cook until the beans get cooked.
  • Once the beans are cooked, remove from flame and serve as a side dish with rice.

Friday, February 01, 2013

Easy Kurumulakku Chicken / Easy Pepper Chicken

Easy kurumulaku chicken / Easy pepper chicken


Chicken-1 kg,cut into small pieces
Onion-1 no, thinly sliced
Pepper powder-4 to 5 tbsp(crushed pepper is better than powdered)
Turmeric powder-1/4 tsp
Fennel seeds-tbsp
Coconut oil-2+1 tbsp
Green chilly-1 no(for garnishing)
Chilly powder-1/2 tsp
Salt-as required


  • Marinate chicken with pepper powder,turmeric, chilly powder, tbsp coconut oil,salt and keep for 15-20 mts.
  • Heat remaining 2 tbsp oil in a non stick pan and splutter fennel seeds.
  • Add the marinated chicken pieces and stir under medium heat for about 10-15 minutes.
  • Once the chicken gets cooked ,turn on flame to high  and keep stirring until the colour of chicken becomes dark brown.
  • Garnish your kurumulaku chicken with green chilly and sliced onions.
  • Serve hot with rice/chapatti.

*Can reduce or increase the amount of pepper powder according to your taste.