Coconut chammanthi

Coconut chammanthi, a staple food of the homes in Kerala, especially when one falls sick or on a cold rainy day most of the Keralites prefer a steaming hot bowl of kanji(rice gruel) and to accompany that a nice thenga(coconut) chammanthi.

 Ingredients

1 cup grated coconut(use freshly scraped for best results)

2 tsp red chilli flakes(or crushed whole dried red chillies)

1/2 inch ginger piece(chopped)

4-5 shallots (sliced)

1 small lime sized ball tamarind

salt

1 Tbsp coconut oil

few curry leaves

Method

• In a pan heat the coconut oil. Add the chilli flakes,ginger, shallots and curry leaves and roast well for 2 minutes until a nice aroma comes.(Take care not to burn the chilli flakes). 
• Add the grated coconut and mix well. Roast for one minute(no need to brown the coconut) and then take off from heat and allow the mixture to cool.
• Grind this mixture along with the tamarind and salt. Preferably do not add water but in case you find it difficult to grind add 1 or 2 tsp of water while grinding. The consistency should be thick.
• Serve this chammanthi with rice, idli or dosa.

Hyderabadi Prawns Biriyani

Ingredients

500 gms prawns, cleaned and deveined

500 gms basmati rice

3 big onions sliced thin

6 green chillies, chopped fine

1 cup mint leaves

1/2 cup coriander leaves

1tsp ginger paste

1 tsp garlic paste

juice of 1 lemon

2 bay leaves

300 gms yoghurt, whisked

1/2 tsp turmeric powder

2 tsp red chilli powder

6 Tbsp oil + extra for frying onions

1 Tbsp ghee

For the biriyani masala

1 tsp shahi jeera

1 tsp fennel seeds

4 cardomoms

5 cloves

4 half inch cinnamon sticks

Method

• The ingredients under the biriyani masala  have to be dry roasted for 2 minutes and then ground into a fine powder.  In this recipe 2 tsp of the this masala is only required(use less if you are prefer a milder biriyani).The remaining powder can then be stored in an airtight jar.
• Fry the sliced onions until they turn crisp and golden brown. Drain from the oil and keep aside.
• Soak the rice for 30 minutes and then drain and keep aside.
• Marinate the prawns with turmeric powder, chilli powder, 1 tsp of the prepared biriyani masala, ginger paste, garlic paste, half of the fried onions, chopped green chillies, half of the mint leaves, lemon juice, salt and yoghurt.
• In a large cooking pot, add water(three times the amount of rice). Add 1 tsp of the biriyani masala, bay leaves, 1 Tbsp oil(you can add the oil in which the onions were fried),  few mint leaves and salt.
• When you taste the water it should be salty. Bring this water to a rolling boil.
• Meanwhile in a heavy bottomed pan, add the oil and ghee. Spread the marinated prawns along with the marinade over the oil and keep aside.
• Add the soaked rice to the boiling water. Allow to boil for 4 minutes. Rice should only be half cooked. Remove from heat and drain the rice immediately.
• Once drained spread the rice over the prawns marinade evenly. Sprinkle the remaining mint leaves, coriander leaves and fried onion on top. (You can aslo drizzle 1Tbsp of saffron infused milk(a pinch of saffron strands soaked in 1 Tbsp of warm milk) on top of the rice at this step)
• Cover  with a tight lid and cook on high flame for 7 minutes. Then bring down  to a medium-low flame and cook for 5 minutes. Finally turn the flame very low and cook for 7-10 minutes. Switch off the flame. Do not open immediately. 
• Allow the biriyani to stand for atleast 30 minutes before opening the lid.
• Serve hot with raita, pickle and pappad.

Eggless Milk Powder Cake

Ingredients

1 cup all purpose flour

1/2 cup milk powder

1/2 cup powdered sugar

1/2 cup melted butter

1/2 cup milk

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp vanilla essence

Method

• Preheat the oven at 180 degree celsius.
• Mix the all purpose flour, baking powder, baking soda,milk powder and sugar together in a bowl.
• Add the melted butter, milk and vanilla essence.  Mix everything well.
• Pour the mixture into a greased baking tray.
• Bake for 20-25 minutes or until a toothpick inserted at the center of the cake comes out clean.
• Once cooled cut the cake into slices.
• Serve with whipped cream 

Yam & Peas croquettes

Ingredients

250 gms, elephant yam/jimikand/suran/chena

1/4 cup green peas

1 large onion, chopped

3 green chillies, chopped fine

2 Tbsp ginger- garlic paste

1/4 tsp turmeric powder

1 tsp onion powder(optional)

1 tsp mango/amchur powder

1 tsp black pepper(freshly ground)

1/2 tsp garam masala powder

few curry leaves chopped fine

salt to taste

1 cup bread crumbs

1/2 cup all purpose flour

oil to fry

 Method

• Peel the yam and cut it into big chunks. Cook the yam along with the green peas, turmeric powder and little salt in water until the yam is fully cooked and soft.(Alternately you can pressure cook the yam and peas too. One whistle in the pressure cooker on a medium flame will be enough for the yam to get cooked.)
•  Drain the yam and peas from the water and mash them well and keep aside.
• Heat 2 Tbsp oil in  wok. Add the ginger- garlic paste, green chillies and curry leaves and fry until the raw smell is gone.
• Now add the chopped onions and fry until the onion starts to turn golden brown.
• Reduce the flame, and add the pepper powder, garam masala powder, amchoor powder and onion powder. Saute for one minute.
• Now add the mashed yam and peas mixture. Mix everything well until everything is combined well. Check salt and add more as required. Remove from heat and keep aside.
• Add water to the all purpose flour, mixing well until you get a smooth and semi thick batter.(dosa batter consistency). Keep this aside.
• In a separate plate keep the bread crumbs ready.
• Take small portions of the yam mixture and shape them into your desired shapes. Dip each in the prepared all purpose flour batter and then roll them in the bread crumbs and keep aside. Do the same with the remaining yam mixture.
• Heat oil in a wok and deep fry these croquettes until golden brown and crisp. 
• Serve hot with tomato ketchup.

*You can also freeze these and fry later as and when required.

Keoti Dal

There are some days when we crave to have something simple and those days we immediately opt to make a dal. Try this dal on such a day, it is truly yummy.Keoti dal("keoti"means a mix of lentils) is a medley of four lentils. This dal is something which I make often at home as it is loved by all at home. Recipe is adapted from Nita Mehta's cookbook.

Ingredients

1/4 cup toor dal(split and skinned pigeon pea)

1/4 cup masur dal(red lentil)

1/4 cup split and skinned moong dal(green gram split)

1/2 cup channa dal(bengal gram-soaked in water for 20 minutes)

2 medium onions, sliced thin

1 tsp ginger paste

2 tsp garlic paste

1 tsp turmeric powder

2 whole green chillies

3-4 Tbsp lemon juice

4 Tbsp oil

salt to taste

For the tempering

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4 dry whole red chillies

few curry leaves

5-6 garlic cloves, sliced thin

3 Tbsp ghee or oil

 Method

• Drain the channa dal and cook it for one whistle in a pressure cooker adding 1/2 cup of water. Then keep it on a low flame for 3-4 minutes more. Remove from heat and release the pressure( keep the cooker under running water to release the pressure), transfer the dal into another vessel and keep aside.(The dal should be cooked and soft, but it should not turn mushy)
• Now add the remaining three dals into the same pressure cooker. Add 2 cups of water, salt and turmeric powder. Cook until the cooker gives off one whistle. Let the pressure drop by itself.
• Heat oil in a wok. Fry the onions till golden brown. Add the ginger and garlic pastes. Fry for a minute or so.
• Now add the boiled lentils and a little water. Bring this to a boil, then add the separately cooked channa dal, green chillies and the lemon juice. Check salt and add more if required. Remove from heat.

• For the tempering, heat ghee or oil on a small pan. Add the mustard and cumin seeds. Once they begin to crackle add the red chillies, sliced garlic, and curry leaves. When the red chillies darken, pour this on the prepared dal and close immediately with a lid, so that the aroma lingers in the dal.
• Mix well before serving. Pair it with hot rotis or phulkas.

Vermicelli Pakora

These crispy, spicy, bite sized Indian fritters are so delicious that you can't stop with one. A cup of  hot masala tea and these pakoras go hand in hand and if its raining outside then nothing more to say...

Ingredients

1/2 cup roasted vermicelli

2 onions, chopped 

1 medium potato, boiled, peeled and mashed

1/2 cup gram flour

1 Tbsp rice flour

2 green chillis, chopped very fine

2 tsp finely chopped ginger

1/4 tsp asafoetida/hing

1/2 tsp red chilli powder

2 Tbsp chopped coriander leaves

few curry leaves, chopped fine

1 tsp fennel seeds

salt to taste

oil to deep fry

Method

• Cook the vermicelli in lots of water until tender. Take care not to overcook the vermicelli.
• Drain the water and wash the vermicelli under cold water immediately. Drain the water completely and keep aside.
• In a bowl, mix the mashed potato, vermicelli,onion, green chilli, gram flour, ginger, asafoetida, red chilli powder, coriander leaves, curry leaves, fennel seeds, rice flour and salt. Do not add any extra water.Knead everything well.
• Heat oil in a wok. Take small bite sized portions of the pakora mix and deep fry in the oil until golden brown on all sides.(You can shape the pakoras and fry too, if you wish to do so).
• Drain on to a kitchen tissue to absorb any excess oil. Serve hot with a cup of tea.

Mushroom Makhani

Ingredients

250 gm sliced mushroom
8-10 cashewnuts
1/4 tsp cumin seeds
2 cups onion sliced
1 tsp ginger chopped
1 tsp garlic finely chopped
1 tsp coriander powder
1/2 tsp turmeric powder
3/4 tsp garam masala powder
1-1 1/2 tsp kashmiri chili powder
1/2 cup tomato chopped
1 tsp kasuri methi
2 Tbsp fresh cream
butter- as required
oil
salt

Method

• Soak cashewnuts in water.
• Heat oil in a pan, add the cumin seeds. Once it starts to brown add the onion, ginger and garlic. Saute well until onion turns golden brown.
• Reduce the flame, add kashmiri chili powder, turmeric powder, coriander powder,garam masala powderand 2-3 tbsp water. Cook for some time until the masala starts to leave from the sides of the pan.
• Add the tomatoes. Cook until the tomatoes turn mushy. Remove from heat and allow the mixture to cool.
• Once cooled grind this mixture along with the soaked cashewnuts.
• In the same pan, heat little butter. Add the sliced mushrooms and salt. Stir fry until the mushrooms release water and turn golden brown.
• Add the prepared masala paste  and add approximately 1-2 cups water. Mix well. Check salt and add more if required.
• Cook on medium low heat for 8-10 minutes.
• Crush kasuri methi in between your palms and add it to the gravy. Add fresh cream and mix well.
• Cook for a minute more and remove from heat. Garnish with chopped coriander leaves
• 

Methi Paneer Bhurji

Ingredients

200gms cottage cheese/paneer(crumbled)

1 large onion chopped

1 Tbsp garlic chopped

1 Tbsp ginger chopped

2 tsp kasoori methi/dry fenugreek leaves

1/2 tsp cumin seeds

a pinch hing/asafoetida

2 green chillies slit

2 red chillies broken

1/4 cup milk

1/2 tsp turmeric powder

1 tsp chilli powder(use less for mild spiciness)

1/2 tsp garam masala powder

1/4 tsp sugar

2 tbsp oil

salt to taste

Method

• Heat oil in a pan. Add the asafoetida and red chilies and fry for a second or two.
• Now add the cumin seeds, garlic and ginger. Fry for one minute.
• Add the chopped onion and green chilies. Saute until onion turns pink in color.
• Add the kasoori methi and saute for some time.
• Now add the turmeric powder, chilli powder and salt. Mix well.
• Add the crumbled paneer and mix well.
• Add in the milk and cook until the milk is fully absorbed and the paneer is soft and moist.
• Now sprinkle the garam masala powder and sugar. Mix well.
• Remove from heat and serve hot with steaming phulkas or chappathis.

Sweet corn cheese balls

Ingredients
1 cup sweet corn(cooked)
1/2 cup shredded mozzarella cheese
1 small green chili chopped very fine
2 tsp all purpose flour
salt to taste
1/2 cup bread crumbs
1/2 cup milk
Oil to fry

Method

• Coarsely grind the sweet corn .
• In a bowl mix the ground sweet corn, mozarella cheese, green chilli, salt and all purpose flour.
• Make small balls out of this mixture. Refrigerate these balls for 10minutes.
• After ten minutes, take each ball and shape it once more into a smooth ball(now it will be more easier).
• Dip each ball in the milk and then immediately roll in the bread crumbs, so as to coat each ball evenly all over.
• Keep the balls in the freezer for ten minutes. 
• Heat oil in wok and deep fry the balls until golden brown in color. Drain onto a kitchen towel.
• Serve hot.

*you can replace the green chili with chili powder to avoid biting into chili bits.

*serve hot to see the mozzarella cheese stretching out
*I have used here frozen sweet corn. Boil the frozen corn for 2-3 minutes in water and then drain and use when cooled.

Sweet & Spicy Paleo Chicken

Ingredients

500 gms tender chicken breasts

2 1/4 cups almond flour

1/2 tsp sea salt

1/4 tsp freshly ground pepper

2 eggs

1/4 cup corn flour

3/4 cup honey

1/3 cup hot chilli sauce

1/2 tsp garlic powder

for the garnish

1 tsp chopped parsley

yoghurt or sour cream

Method

• Preheat oven to 425 degrees celsius.
• In a bowl mix together the almond flour, sea salt and freshly ground pepper.
• In another bowl whisk the eggs together along with 2-3 tbsp water.
• Beat the chicken tenders(you can make them into smaller pieces i.e one chicken breast can be cut into two pieces) with a kitchen hammer lightly.
• Now dip each chicken tender in the corn flour, then in the whisked eggs and then in the mixed almond flour. Place the coated chicken tenders on a baking tray lined with parchment paper.
• Bake in the preheated oven for 25 minutes or the chicken starts to turn crispy.
• In the meantime, start preparing the sauce. In a saucepan mix together the honey, hot sauce and garlic powder. Bring this to a boil over a high flame and keep it aside.
• Remove the chicken from the oven and dip each tender in the sauce.
• Heat a non stick pan, place the chicken tenders and roast for a few minutes(2-5) on one side, then turn over and roast the other side of each chicken tender, so as to allow the sauce to caramelize on the chicken pieces.
• Transfer onto a serving plate. Drizzle any remaining sauce on the chicken tenders.
• Garnish with dollops of yoghurt or sour cream and chopped parsley leaves.

Creamy Egg Salad

Ingredients

6 hard boiled eggs

5Tbsp cream cheese

1/4 cup mayonnaise

1/2 tsp sugar

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp salt

1/8 tsp pepper

chopped parsley for garnish

Method

• In a bowl beat cream cheese until smooth.
• Add mayonnaise, sugar, onion powder,garlic powder,salt and pepper.
• Chop the boiled eggs and fold into the prepared cheese and mayo mixture.
• Cover and refrigerate for one hour.
•  Sprinkle some chopped parsley before serving .
• Serve chilled with bread, pita bread, cucumber sticks etc.

*This egg salad can be a good sandwich filling too. Top it with some iceberg lettuce and sandwich between bread slices. A good option to send to school for kids.

Fairy Bites

These cute little pretty butter cookies were adored by all when they became a part of our Christmas treat. Very easy to make and loved by kids and adults alike.

Ingredients
1/2 cup unsalted butter, slightly softened
1/4 cup sugar
1/4 tsp vanilla extract
1 1/4 cup all purpose flour
4 tsp multi-colored sugar strands

Method

• Preheat oven to 160 degree celsius.
• Line an 8 inch square pan with plastic wrap leaving 1 inch of the plastic wrap hanging out from the sides of the pan(so as to easily pick it off from the pan)
• Combine butter, sugar and vanilla extract in a bowl. Beat at medium speed, scraping the the sides, until creamy.
• Reduce speed to low, add flour and salt. Beat until well mixed.
• Stir in the multi-colored sugar strands.
• Knead the mixture well until the dough forms a ball.
• Pat the dough evenly into the prepared pan. Using the hanging out plastic wrap lift the dough from the pan.
• Cut the dough into small squares.
• Gently place the squares half inch apart onto a cookie sheet.
• Bake for 15-20 minutes approximately or until the bottoms of the squares just begin to brown.
• Store them in an airtight container and munch on to them as and when you like:)

Baked Banana Pudding

If you are not in a mood of a very sweet pudding, but you really crave to have something to satisfy your sweet tooth then this one is just for you. No addition of sugar, this pudding goes for the natural sweetness of bananas and dates. Yes I have drizzled a little bit of sweetened condensed milk on top but that's totally up to you, either you can increase its amount for more sweetness or you can totally omit it too. And must admit, this pudding is really easy to prepare, just blend everything together and bake! Droolsss  marks its third anniversary today with this dessert. 

Ingredients

2 ripe bananas

4 ripe dates-pitted

1 cup full fat coconut milk

4 eggs

1 tsp vanilla extract

a pinch of salt

4-5 Tbsp sweetened condensed milk

Method

• Preheat oven to 175 degree Celsius.
• Blend all the ingredients except condensed milk until smooth.
• Pour the batter into a glass baking tray or you can even divide the batter into 4- 5 ramekins.
• Bake for 30-40 minutes until the pudding turns golden brown on top.
• Drizzle the condensed milk on top of the pudding.
• Chill and serve.

Ulli chammanthi

Ingredients
 1 cup shallots; peeled and washed
2 tsp red chilli powder(use kashmiri for the bright colour) or 4-5 whole dry red chillies
a tiny ball of tamarind
3 Tbsp coconut oil
salt to taste

Method

• Heat 1 tbsp oil in a pan. Roast the shallots in it for 2- 3minutes.
• Reduce the flame and add the chilli powder. Roast for a few seconds(take care not to burn the chilli powder). If you are using whole red chillies you can roast them along with the shallots.
• Allow this to cool to room temperature.
• Coarsely grind this along with the tamarind and salt, adding only 2 tsp of water.(The chammanthi should be thick).
• Transfer the chammanthi onto a serving bowl and drizzle the remaining coconut oil on top.
• Serve this chammanthi with idli or dosa.

Chicken Mulakittathu

Ingredients

500 gm chicken, cut into small pieces

2 tsp chopped ginger

2 tsp chopped garlic

2 green chillies sliced

2 sprigs curry leaves

2 tomatoes chopped

1 big onion chopped

3 tsp kashmiri chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 cup water

1 tsp vinegar

salt to taste

For tempering

1 Tbsp coconut oil

2 cloves

1" cinnamon stick

1 cardamom

1/2 star anise3 dry whole chillies, broken into pieces

1 sprig curry leaves

2 shallots sliced

Method

• Put the chicken along with all the ingredients(excluding the ingredients under tempering) into a pan(preferably an earthen pot(manchatti)).
• Mix everything well and cook on a low flame until the chicken is cooked, gravy thickens slightly and oil is seen to float on top. Remove from heat and keep aside
• For the tempering, heat oil in a separate pan.Add the whole spices, curry leaves and sliced shallots.
• Fry until the onions turn golden brown.
• Now pour this over the prepared chicken curry and cover the pot immediately so that the aroma lingers in the curry. Let it remain covered for 10 minutes.

• Open, mix well and serve delicious chicken mulakittathu with steamed rice, dosa or chappathi.

Recipe adapted from here

Paneer Barfi

Ingredients
250 grams grated paneer
200 ml condensed milk
1 tablespoon milk powder
2 pinches cardamom powder
A pinch of salt
Pistachios for garnishing

Method

• Soak paneer in hot water for 10 minutes.
• Drain and squeeze water from paneer completely.
• Place it in a grinder, pulse it and keep aside.
• In a bowl, mix well all the above ingredients.
• Pour the above mixture in a non stick pan and stir on low flame until it starts leaving the sides of the pan.
• Pour it into a greased plate and allow it to cool down.
• Cut into squares and garnish with pistachios.