Wednesday, July 31, 2013

Spicy Squid Masala Fry

           As a malayalee......... my love to have Sea Food is so immense....Eventhough in my place where i stay in Bangalore , to get fresh sea food is a bit difficult... But once we get it, ... its like heaven for my family.....So this time my Husband got me fresh Squid.... As i have already posted a squid recipe.....which is less spicy.. i thought this time why not a spicy one.. So here it is........... a "Country Style Koonthal Roast..."... from my kitchen....

Preparation Time - 1/2 hour
Cooking Time - 20 minutes
Serves - 4
For the Marinade
  1. Squid/Kanava/Koonthal/Calamari- 1/2 Kg 
  2. Turmeric powder - 1/2 Tsp
  3. Red Chilly powder - 1 (1/2) Tsp
  4. Pepper powder - 1/2 Tsp
  5. Curry Leaves - 1 Sprig
  6. Salt - as needed
  7. Coconut Oil - 2 Tbsp
For the Roast
  1. Coconut Oil - 1 Tbsp
  2. Mustard Seeds - 1 Tsp
  3. Fennel seeds - 1/4 Tsp
  4. Onion slices - 2
  5. Green Chilly - 1

Monday, July 29, 2013

Easy Bread Pudding with Nuts and Raisins

My First try on a baked pudding!!!!!!!!!!!!!!!!!!  So let it be  a simple one................

  1. Bread Slices (I used Milk Bread)- 6 
  2. Eggs - 3
  3. Milk - 2 cups
  4. Sugar powdered - 3/4 cup

Sunday, July 28, 2013

Soya Chunks Masala Curry

  1. Soya Chunks - 1 cup
  2. Salt - 1/4 Tsp
  3. Onion - 2 Medium
  4. Tomato - 1 Big
  5. Potato - 2 Big
  6. Green Chilly - 3

Thursday, July 25, 2013

Goli Bajje - A Manglorean Snack

  1. All purpose flour /Maida - 1 cup
  2. Chickpea Flour/ Besan - 1/4 cup
  3. Curd - 1/2 cup
  4. Cumin seeds - 1 Tsp
  5. Ginger finely chopped - 1 Tbsp

Wednesday, July 24, 2013


              Vellayappam is considered as one of the most favourite breakfast dish in Kerala. It is also called as Paalappam, lace Appam... as they have beautiful laces at the end of it... They are bowl shaped rice-coconut pancakes, as they derive their shape from the small "Appachatti's" in which they are prepared. It is also famous in Sri Lanka to my knowledge. 
Mostly vellayappam best accompanied by Egg roast, Vegetable stew, Chicken /mutton stew.....

  1. Pachari /Raw rice/Sona Masoori - 1 cup
  2. Fresh grated coconut - 1/2 cup (do not grate the coconut very deeply, take only the white coconut)
  3. Baking Soda - 1/4 Tsp
  4. Salt - to taste
  • Soak the raw rice/pachari/sona masoori in water for 4-6 hours.
  • In a grinder/mixie, grind soaked raw rice, grated coconut, little at a time to a smooth paste with water. Do not add too much of water.
  • Transfer it to a big steel utensil to ferment. This will rise in volume.
  • Keep it overnight.
  • In the morning add baking soda and salt. Keep it for half hour.
  • Heat a non-stick pan / appachatti , on a medium flame. Pour one ladle of batter to the pan, lift the pan from the stove and slightly twist around to spread the batter in the pan to  make a circular shape. Close the lid and cook on low heat, until you see the edges turning golden brown.(Do not spread all the batter on to the sides, allow the extra amount to remain at the centre so that you get a thick spongy centre).
  • Transfer from pan to a plate. 
  • Serve hot with any curry.

  • The batter should not be too watery  nor very thick.
  • If you have difficulty in getting the vellayappam out of the pan, grease the pan slightly before pouring the batter for the next one.
  • If its still sticking to the pan, then slice an onion,and spread on to the pan and then pour the batter.
Ideal matches for vellayappam:


Friday, July 19, 2013

Gothambu Rava /Cracked Wheat Upma

              Upma is a simple breakfast , which is healthy and also very comforting food. In South India , we have different varieties. Mainly we make with Sooji rava, Aval(Beaten rice flakes),Semiya, etc.... 

  1. Gothamba Rava (Cracked Wheat) - 1 cup
  2. Water - 2 1/2 cup
  3. Carrot Grated -1
  4. Onion chopped - 1
  5. Green Chilly - 4
  6. Ginger Chopped-  1 Tsp 
  7. Turmeric powder - 1/4 Tsp
  8. Mutton Masala - 1/4 Tsp(Optional)
  9. Grated Coconut - 1/4 cup
  10. Curry Leaves - 1 Sprig
  11. Oil - 1 Tbsp
  12. Ghee - 1 Tbsp
  13. Mustard Seeds - 1/4 Tsp
  14. Urad Dal Split - 1/4 Tsp
  15. Salt - as required

  • Heat a pan and dry roast rava for about 3-4 minutes , until a slight good aroma comes. Keep it aside.
  • Heat oil and ghee  in a kadai, splutter mustard seeds and urad daal.
  • Then add curry leaves, onion, carrot, green chilly and ginger. Saute till the raw smells goes and onions turn pink.
  • Add turmeric powder. Saute.Add water and salt. Let it boil.
  • Add mutton masala. Mix well. Now lower the flame and slowly add roasted rava to water  Keep stirring so that lumps are not formed. Mix well.
  • Check salt.Cover with a lid. Cook for maximum 10 minutes or until water is fully absorbed.
  • Garnish with grated coconut.
  • You can add channa daal and peanuts , after adding urad daal. This will give a good taste. (I didn't as , it was over in my kitchen.)
  • You can also add more veggies like beans & peas

Wednesday, July 17, 2013

Chicken in Roasted Gravy

Chicken - 1 Kg
To Grind
  1. Oil - for frying the onions
  2. Onion - 2
  3. Cumin seeds (jeera) - 1/2 Tsp
  4. Fenugreek seeds - 1/2 Tsp
  5. Garlic - 8
  6. Ginger - 1" piece
  7. Grated coconut - 1 cup
  8. Cardamom - 3-4
  9. Cinnamon - 1 
  10. Cloves - 4
  11. Poppy seeds(Kuskus in malayalam) - 1 Tbsp
  12. Kashmiri red Chilly powder  - 2 Tbsp
  13. Pepper powder - 1 Tsp
  14. Coriander powder - 2 Tbsp
For the Gravy 
  1. Onion sliced - 3
  2. Green Chilly - 2
  3. Turmeric powder - 1/2 Tsp
  4. Tomato - 3
  5. Oil - 2 Tbsp
  6. salt - to taste
  7. Coriander Leaves - 2-3 Sprigs

  • First clean the chicken, cut into small pieces.Drain water and keep aside.
  • In a deep pan, heat oil and fry the onions till golden brown. Keep aside.
  • From this oil, take 1 Tbsp oil , in another pan, add cumin seeds, then add fenugreek seeds to it,then add grated coconut,ginger , garlic. Saute till the coconut changes its colour to golden brown.Saute this on low fire(as you do not want to burn the coconut).
  • Then add the spices and also the masala powders one by one.
  • When cool, grind the grated coconut masala and the fried onions together to a smooth paste.
For the Gravy
  • Now in a deep pan/kadai, heat oil, saute onions till they are soft and transparent.Add green chilly's and turmeric powder to it. Saute for a minute.
  • Add chicken pieces, grind masala , salt and sliced tomato to it. Mix well. Add 1 cup of water. Close the lid and cook until chicken pieces are soft. Cook on low flame.
  • When cooked , garnish with chopped coriander leaves.

Tuesday, July 16, 2013

Poori Bajji - Kerala Restaurant Style

How to make puffed poori's ?

For the Poori's
  1. Wheat Flour / Atta - 2 cups
  2. Salt - as per taste
  3. Water - as needed
  4. Oil- for deep frying

  • In a bowl , mix wheat flour and salt. Now add water as needed and knead into a soft dough, by kneading continuously for 5 minutes. Do not keep it to rest , as you do it for chappathi's.
  • Make small balls from the dough.Now with a rolling pin, roll each of the small dough into round circles. Do not make it too thin. Remove excess flour before dropping into oil.
  • Heat oil for deep frying, in a deep pan. Drop one poori, at a time. Keep pouring hot oil on top, for the poori's to puff up.Also turn the other side.
  • Serve hot with Potato Bhaaji.

  • You can also add 2-3 Tsp of rava/semolina or rice flour. This will make the poori's more crispy.

Recipe for Potato Bhaaji
  1. Potato - 4 Large
  2. Carrot - 1 Large
  3. Onion Sliced - 2 
  4. Ginger chopped- 1" piece
  5. Green Chilly - 4-5 Slitted
  6. Turmeric powder - 1/4 Tsp
  7. Mustard seeds - 1/2 Tsp
  8. Urad Daal ( Splitted/ if not whole) - 1/2 Tsp
  9. Oil - 2 Tbsp
  10. Curry Leaves - 1 Sprig
  • Pressure cook potato and carrot, with 1 cup water, salt and turmeric powder for one to two whistles.When the pressure releases , slightly smash them roughly and heat again till you get a thick gravy.
  • In a kadai, heat oil, splutter mustard seeds, add urad daal, curry leaves. Saute. Add onion , ginger, green chilly. Saute till onions are pink. Also add a pinch of turmeric powder. Mix well.
  • Add in the cooked potato-carrot mixture. Combine the masala well.
  • Cook till the gravy thickens.
  • Serve with Hot Hot Poori's...............

I am sending this post to Veggie Fruit a Month (VFAM)–Onions By Nivedhanam

Saturday, July 13, 2013

Idli Upma

  1. Idlis - 10 nos
  2. Onion -1
  3. Green chilly – 2
  4. Ginger chopped – ½ Tsp
  5. Salt – as per taste
  6. Mustard Seeds – ½ Tsp
  7. Urad Daal – 1/ tsp
  8. Dry red chilli – 2-3
  9. Turmeric powder – ½ Tsp (Optional)
  10. Red Chilly powder - 1/4 Tsp
  11. Mutton Masala - 1/4 Tsp (Optional)
  12. Grated coconut - 2 Tbsp
  13. Asafoetida (Kaayam) - a pinch
  14. Curry Leaves – 2 Twigs
  15. Oil – 2 Tbsp

  • Cut the left over Idlis, into cubes and keep aside.
  • Heat oil in a kadai, crackle mustard seeds, through in urad dal , dry red chilly, and curry leaves. Stir in for 1 min.
  • Add ginger, green chilly, chopped onion, salt and grated coconut. Sauté for 5 mins till onion colour changes. Add turmeric powder, red chilly powder and mutton masala. Mix it well. Off the flame.
  • Now add idlis which are cut into cubes. Check the salt and add if needed . Mix all the masalas well. Close the lid for 5 mins.
  • Serve hot with evening tea or coffee…….

Guru's Cooking Giveaway Kids Special 2013

Thursday, July 11, 2013

Malabar Meen Curry/Meen Mulakittathu

  1. Fish - 1/2 Kg
  2. Onion - 2 Sliced
  3. Green Chilly - 4
  4. Ginger - 1" piece
  5. Tomato - 2 medium
  6. Tamarind - 2 small lemon sizes(Indian Lime)(Soaked in 1 cup of water)
  7. Turmeric powder - 1/2 Tsp
  8. Red Chilly powder - 21/2 Tbsp
  9. Grated coconut - 1/2 cup
  10. Water - 1/2 cup
  11. Garlic crushed - 5
  12. Curry Leaves - 2 Sprigs
  13. Coconut Oil/Oil- 2 Tbsp

  • Grind grated coconut with water into a very smooth paste. Keep aside.
  • Heat a manchatti/ pan, add oil, add onion, green chilly ,ginger and tomato. Saute till onions are pink and tomato is cooked well.
  • Add turmeric powder and red chilly powder. Saute for 2 minutes.
  • Nicely mixed the tamarind with your hand, Strain the juice into the masala mix. Mix well. Add salt. Bring it boil.(Do not pour the whole liquid, as you need to adjust it later.)
  • Add coconut paste to it. Let it boil nicely for 10 minutes. Now add the fresh and cleaned fish pieces to it.
  • Stir the manchatti/pan with your hand. Do not use spoon.Check the sourness of the curry. If less tangy ,add more tamarind juice.
  • Close the lid and let the fish cook on low flame. Add curry leaves. Cook it the oil separates from the sides. 
  • When done off the flame and add crushed garlic. Let the curry rest it manchatti itself till it is served.

  • Adjust the amount of tamarind, and red chilly powder according to your taste.
Sending this recipe to Foodabulous Fest and Simply TADKA

Wednesday, July 10, 2013

Aval /Beatan Rice / Rice Flakes Upma

              Aval , it is the malayalam word for Beaten Rice or Rice Flakes. We commonly use Red/Brown Aval in Kerala. Aval Unda, Aval Dosa, Aval Velayichathu (Sweetened Rice Flakes)and Aval Nanachathu are the common dish we make using rice flakes. In north India, they usually use a different variety of this, called "Poha".
I don't know whether this Aval Upma is commonly made, but this is a usual breakfast dish in my house, and is served with shallow fried ripe plantain in ghee.This is my son Sampath's favourite...
So here's is the recipe for Aval Upma....

  1. Aval (Bwown Rice Flakes)- 2 cup
  2. Onion sliced - 1 Big
  3. Grated coconut - 3/4 cup
  4. Green Chilly - 5-6
  5. Ginger - 1" piece
  6. Curry Leaves - 2 Sprigs
  7. Oil - 2 Tbsp
  8. Ghee - 1/2 Tsp
  9. Mustard Seeds - 1/2 Tsp
  10. Dry Red Chilly - 2
  11. Curry Leaves - 1 Sprig
  12. Water - 1 cup

  • Dust aval if any powdered remains are there.
  • In a bowl , mix Aval,grated coconut, onion, green chilly, ginger chopped, curry leaves and salt . Mix nicely with your hand by adding water and keep aside for 10 minutes.
  • In a kadai, heat oil & ghee, splutter mustard seeds,add curry leaves and dry red chilly.
  • Add the mixed aval to it.Mix well. Close the lid and cook for 10 minutes on low flame.
  • Keep stirring in between, so that it cooks evenly.
  • Serve hot with shallow fried ripe plantain.

  • Do not add too much of water, as aval will become mushy. Then it won't be Aval Upma.

Tuesday, July 9, 2013

Milagai Bhajji

    On a rainy day, and if its evening tea time , the first thing that comes to my mind is to have some hot hot Chilly Bhajji's......., whenever i go to market and see some fresh ones, i just grab a Kg. I make a lot of it.My family loves it have it.. When it Kerala, we don't get to find these bhajjis, unless we have some exhibition's or some fare....... So here's a simple South Indian Version of this Bhajji recipe.....  

  1. Long Green Chilly Peppers/ Milagai Bhajji - 8
  2. Besan/Kadala Maavu - 1 cup
  3. Red Chilly powder - 2- 2 1/2 Tsp
  4. Turmeric powder - a pinch (Just to get a nice colour)
  5. Ginger-garlic paste - 1/4 Tsp 
  6. Kasoorimethi - 1 Tbsp
  7. Asafoetida - 1/2 Tsp
  8. Baking Soda - 2 pinches
  9. Curry Leaves &Mint Leaves &Coriander Leaves - 1/4 cup (all chopped finely)
  10. Water and salt
  11. Oil - for deep frying

  • Wash the chilies and pat dry with clean kitchen towels. I used mild hot variety. If using the hot variety, slit it open from the middle and remove the seeds.
  • In a bowl mix besan,red chilly powder,turmeric powder, ginger-garlic paste,kasoorimethi,asafoetida,baking soda, all the leaves, salt and enough water to mix the batter.Make the batter without any lumps.
  • The consistency of the batter should be medium thick, when chilly is dipped , the batter should stick to it.
  • Mean while, heat oil for deep frying in a wide open pan, until it is medium heat.
  • Dip the chilly in the batter, drop it into the oil very carefully, deep fry until golden brown on both the sides for maximum 10 minutes.Drain in paper towels.
  • While serving , sprinkle some chaat masala (Optional) on top, and also with coconut chutney.
  • Do not make the batter too watery, or else it will absorb too much oil.
  • Cook in a medium flame to make sure the bhajjis are cooked inside and crispy outside.

Monday, July 8, 2013

Daal Curry/ Parippu Curry - Kerala Style

     Parippu Curry is something everyone love to have this hot steamed rice, or even chappathi. This is curry which anyone who is the beginner in cooking will start with, especially the bachelor boys... by sons have cooked it.. even they dont know the ABC of cooking.... So here is a simple Daal Curry... recipe...

  1. Toor Daal - 1 cup
  2. Grated coconut - 1/2 cup
  3. Green Chilly - 8
  4. Onion - 1 small
  5. Turmeric powder - 1/4 Tsp
  6. Red Chilly powder - 1/4 Tsp
  7. Garlic - 1-2 crushed
  8. Cumin seeds crushed - 1/4 Tsp
  9. Salt
  10. Water - 1 1/2 cups
  11. Curry Leaves 

  1. Ghee - 1 Tbsp
  2. Mustard seeds - 1/4 Tsp
  3. Dry Red Chilly - 2
  4. Shallots/Pearl Onions thinly sliced - 3-4
  5. Curry Leaves - 1 Sprig

  • Wash and clean Tool Daal in water. Pressure cook tool daal with green chilly, onion sliced,turmeric powder, red chilly powder,water and salt. Pressure cook for 2 whistles.
  • In a mixer grind coconut with little turmeric powder and water. Grind it to a smooth paste.
  • Add this to the cooked daal. Add curry leaves also.Bring it to a nice boil.
  • When it boils add crushed cumin seeds to it. Off the flame.
  • In a small pan, heat ghee, splutter mustard seeds. Add curry leaves and shallots/pearl onions to it. Let the onions brown to golden , then add red chilly to it. Off the flame and pour it to the curry. Add crushed garlic on top.
  • Serve hot with  hot hot steamed rice, or any roti's.

Cook With Yellow. Think Summery

Friday, July 5, 2013

Squid/ Kanava Mulakittathu

  1. Cleaned Squid/Koonthal/Kanava/ - 1 Kg
  2. Onion - 2
  3. Green Chilly - 4
  4. Tomato - 2
  5. Ginger - 1 " piece
  6. Tamarind - 1 small lemon size (soak in 1/4 Cup water)
  7. Turmeric powder - 1/4 Tsp
  8. Red Chilly powder - 2 Tbsp
  9. Pepper powder - 1/4 Tsp
  10. Coriander powder - 1 Tbsp
  11. Garlic crushed - 3
  12. Curry Leaves - 2 Sprigs
  13. Coconut Milk - 1/4 cup
  14. Coconut Oil/ Oil - 3 Tbsp
  15. Water - 1/2 Cup
  16. Salt

  • In a manchatti/ sauce pan, heat oil, add sliced onion, green chilly,ginger. Saute till the raw smells goes and the onions are pink in color.
  • Now add sliced tomatoes, Saute well. 
  • When tomatoes are cooked well add in all the powders and salt. Saute well till the oil separates.
  • Then add the cleaned squid/kanava/koonthal, tamarind paste and salt to it.Let it boil. Cook it closed.
  • Add 1/2 cup water to it. Bring it to boil.When the water reduces, lower the flame, add curry leaves , coconut milk . Cook for 2 minutes on slow fire.
  • Off the flame and add crushed garlic.
  • Serve after it cools down a bit.
  • Serve with hot rice.
Linking this to Foodabulous Fest organised by Saju's Taste and Simply Tadka

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