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Showing posts from June, 2012

Papaya Mulakushyam

Mulakushyam/Moloshyam is healthy lentil  and vegetable curry that is served over rice. Here I have used green papaya/kapplanga but you can use other vegetables like pumpkin,cucumber,ash gourd, drumsticks or a combination of vegetables. This is a simple version of the mulakushyam. There is another version were we add coconut paste. I got this recipe from my friend Urmila of Good Eats Corner Thanks Urmila for this quick and yummy recipe.

Ingredients
Green papaya/kapplanga - cubes half of a medium papaya
Mong dal/Toor dal- 3/4 cup
Tomato- 2 small
Green chilly-1
Chilly powder- 1/2 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Curry leaves - a few
Coconut oil- 2 tsp

Pressure cook lentil or parippu along with tomato,turmeric powder and green chilly. If you are using mung dal or cheru parippu slightly dry roast it before cooking.When the dal is cooked slightly mash it and keep aside.
Cook papaya with 1/2 cup of water, salt and chilly powder. When the vegetable is cooked add the cooked…

Paneer Lemon Mint Rice

Paneer Lemon Mint Rice
This is a quick and comforting meal for those who love paneer. It is a combination of three enticing flavors paneer,mint and lemon. The mint flavor is not overpowering in this dish but if you are a fan of the mild paneer flavor reduce the amount of mint. You can give your own personal touches but I guarantee that it is a delicious and flavorful rice and you will surely love it.

Ingredients
Cooked basmathi rice-2 cup
Onion - 1 small
Ginger thinly sliced- 1 inch thick
Green chilly-2
Turmeric powder- 1/3 tsp
Lemon juice- 1 lemon
Garam masala- 3/4 tsp
Shahi jeera- 1/2 tsp
Sugar- 1/2 tsp
Salt to taste

To marinate
Paneer- 2 cup (cubed)
Ginger garlic paste- 1 tsp
Turmeric powder-a pinch
Kashmiri Chilly powder- 1/2 tsp
Garam masala-1/3 tsp
Cumin powder- a pinch
Yogurt- 3 tbs (hung curd)
lemon juice-a few drops
Mint - a hand full

To garnish

Cashew nut-6-8
Badam- 5-6
Pistachio-6-8
Ghee- 1 tsp
Fresh mint leaves- a few

Cook rice and allow it to cool or you can use left …

Pineapple Pastry

Pineapple Pastry
Pineapple pastry/Gateaux is a delicious treat and goes out for all those who have a sweet tooth. It has a soft and melt in mouth texture and is very common in Indian bakeries.  It was everyone's favorite back home. It is basic sponge cake with fruit and whipped cream frosting. Made this for Father's day and my family enjoyed it. Try this,you will surely love it.

Ingredients

For the cake
Self raising flour-1 cup
Sugar- 1/2 cup
Salt- a pinch
Butter- 3 tbs
Egg-6
Vanilla essence- 1 1/2 tsp

For the filling and syrup
Chopped pineapples- 1 1/2 cup
Sugar- 2 tsp

For the cream
Heavy whipping cream- 2 cup
Vanilla essence- 1 tsp
Powdered sugar- 3 tbs

Chopped pineapple and cherries for garnish




Chop pineapples into small cubes and add sugar and set aside for some time. Strain out the liquid that comes  from pineapple.
Keep the pineapple aside( preferably in fridge) and simmer the liquid in a sauce pan in low flame for two minutes and allow it to cool.
Bring butter and eggs …

Njandu/Crab Varutharacha Curry

Njandu/Crab Varutharacha Curry
A typical Kerala style seafood delicacy with great aroma and taste. Its crab cooked in roasted coconut gravy which  is spicy and tangy.I have a crab masala recipe which is a dry version. This recipe was in draft for quiet some time and I almost forgot about it. Crab is a once in a while food,I love it but crab cleaning is a gruesome business. Back at home it is a seasonal food and grandmother was a expert in deciding when to buy and what sort of crab to buy,etc etc..So for today's recipe there is a little preparation before you cook the dish and that is making the roasted ground paste. It is delicious curry and can be served with rice or with tapioca.

Ingredients

Crab - 8 medium
(clean and then cut length wise into half)
Onion- 1 medium finely chopped
Ginger- 1 inch thick
Garlic- 3-4 pods
Green chilly - 2
(Make all the three into a fine paste)
Kudampuli/Malabar tamarind- 3 pieces
Turmeric powder- 1/2 tsp
Pepper powder- 1/3 tsp
Curry leaves- a few
M…

Undan Pori

Undan Pori Today's post is a delicious snack usually common in small restaurants and tea stalls of Kerala.It resembles very much to the unni appam yet it is different in its taste and texture. Undan pori  is crispy and crunchy and at the same time soft and spongy inside.
This snack was regularly seen in our college canteen. But this humble snack was brought it only if there was a shortage of uzhunnu vada and parippu vada. It sounds funny but being away from Kerala I felt a craving for this snack and tried it once, but I did not get the perfect chayakada/teastall taste. When I saw this recipe in Swathi's blog -Zesty South Indian Kitchen-I knew this was the perfect recipe. I tried it and it was really delicious. Thanks Swathi for the recipe.
Ingredients
Wheat flour- 1 1/3 cup
Rice flour- 1/3 cup (optional)
Baking soda-a pinch
Jaggery- 3/4 cup
Small banana mashed-3

Cardamon  powder-1/3 tsp
Ghee- 1 tbs
Coconut pieces- 1/3 cup
salt- a pinch
oil for frying



Powder jaggery and add …

Beet Greens Dal

Beet Greens Dal
 Beet leaves is nutritious wonder green that you can never discard. It is rich in protein,zinc,iron and magnesium and vitamins like A,C and K. I love it as a thoran along with beetroot or mixing and spicing up with lentils.I simply adore this dish because it is simple yet tasty and healthy and can be served over rice.


Ingredients
Toor Dal- 3/4 cup
Tomato-2 medium
Shallots- 4-5
Turmeric powder- 1/2 tsp
Green chilly- 4-5
salt to taste

Chopped Beet greens- 3 cups
Oil-1 tsp
Ghee- 1 tbs
Thinly sliced ginger- 1 inch thick
Mustard seeds- 1/3 tsp
Cumin seeeds-1/2 tsp
Fennel seeds- 1/2 tsp (optional)
Garlic-3 pods
Dry red chilly-2




Wash and soak toor dal for about 3 hours. Pressure cook this along with tomatoes, shallots, green chilly,turmeric powder and chilly powder and salt. Cook this for ten minutes or three whistles. Once lentil is nicely cooked mash with a wooden spoon.
Slightly crush garlic and cumin and set aside.
Finely chop beet stems and beet leaves and keep them…

Egg Biryani

Egg Biryani
 Egg biryani is interesting,quick and tasty recipe.It may look a long process with lots of ingredients,but believe me there is nothing complicated in this dish.It is perfect for a lazy day where you still crave for a royal exotic  meal.It has layers of aromatic rice with spicy egg omelet masala and coconut milk topped with fried hard boiled eggs. Give this recipe a try,you will surely love it.

Recipe adapted from here
Ingredients
For the rice
Basmathi rice- 2 cups
Cinnamon- 2 inch thick,Cloves- 4-5,Cardamon- 3,Star Anise-1
Salt to taste
Ghee- 1 tbs
Rose water- a few drops(optional)

For the biryani masala
Cinnamon- 2 inch thick,Fennel seeds- 1 1/3 tsp,Star Anise- 1
Cardamon- 4 -5,Cloves- 4-5,Cumin- a pinch,nutmeg- a small piece,Black pepper- 1/2 tsp
( lightly roast this and make a fine powder)
(It should be about 2 1/2 tsp- 1/2 tsp to make the omelet
1/3 to fry the egg and the rest for the biryani masala)

To make the omelet
Egg- 3
Onions finely chopped- 1 small
Green chil…
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