Tuesday, December 30, 2014

Baked Spicy Mexican Chicken

Baked Spicy Mexican Chicken

Today's recipe is a Mexican take to baked chicken.The spice rub is spicy and flavorful. Got this spice mix from food network and it sounded interesting. Try this extremely appetizing chicken dish, you will surely love it.

Chicken - 1 1/2 lb
Garlic - 3-4
Coriander powder- 1/3 tsp
Cinnamon- 1 small piece
Onion powder- 1/2 tsp
Smoked paprika powder- 1/2 tsp
Ancho Chile pepper- 1/2 tsp
Cumin powder- 1/2 tsp
Whole black pepper- 1/3 tsp
Oregano- 1/3 tsp
salt to taste
Butter - 2 tsp
(or olive oil)

Wash chicken and pat dry. You can leave skin on or remove it.
Put all ingredients except butter in a food processor and pulse a few times to get a course mixture. Rub the spice mix over the chicken, cover and leave it to marinate over night in the refrigerator.
Pre heat oven to 350 degree F. Place the chicken on a roasting pan. Melt butter and brush on top of the marinated chicken or drizzle olive oil. Bake for 30 minutes and then change to broil setting  and bake for another 10 minutes. Serve with crispy stir fried vegetables or fresh salad.

Try this
Hope you will all enjoy!

Monday, December 22, 2014

Mushroom Fry

Mushroom Fry

Mushroom fry is spicy pan roasted mushrooms.It goes well with steamed rice or fried rice. I used button mushroom for this recipe, you can also use oyster mushrooms which has a meaty texture.  Give this recipe a try,you will surely love it.

Mushrooms- 8 oz/ 15-18 medium sized
Onion - half thinly sliced
Curry leaves a few
Thinly sliced ginger- 1/2 tsp
Cashew nuts- 6-8
Turmeric powder- 1/3 tsp
Kashmir Chilly powder- 1/2 tsp
Pepper powder- 1/3 tsp
Garam masala- 1/3 tsp
Salt to taste
lemon juice- 1/2 tsp

 Clean mushrooms and pat dry with paper towels. Cut each into quarters and mix chilly powder, pepper powder and salt. Heat oil in a pan and fry cashew nuts till golden brown, drain and keep aside. Into the same oil, add thinly sliced onions, curry leaves and ginger. Saute till onion turns translucent. Add the mushrooms and saute in medium high heat for two minutes. Add garam masala,reduce heat and continue to stir fry for one or two minutes or till it is completely dry and  slightly brown in the outside. Add the roasted nuts and squeeze lemon juice and mix. Serve as side dish for rice.

Try this
Hope you will all enjoy!

Thursday, December 18, 2014



Undaputtu is steamed rice dumplings with a spicy filling. In this recipe the filing used is a spicy prawns filling. This is a snack from Malabar and is easy and very appetizing. Try this,you will surely love it.

Rice flour- 2 cup
Hot water-1 1/4 to  1 1/2 cup
Salt -to taste
Sugar-  1 tsp
Coconut oil- 2 tbs
Crushed fennel seeds- a pinch
Coconut for garnish- 1/4 cup

For the filling
Prawns- small size-100 grams
Onion- 1 medium finely chopped
Ginger garlic paste- 1 tsp
Turmeric powder- 1/4 tsp
Chilly powder- 1/2 tsp
Pepper powder- 1/4 tsp
Garam masala- 1/4 tsp
Fennel powder- 1/4 tsp
Chopped coriander leaves- 2 tsp
salt to taste and coconut oil

 To make the filling: Heat oil in a pan and saute onion till translucent. Next add ginger garlic paste and saute till raw flavors disappears. Add spice powders and fry for a minute. Add the cleaned prawns,mix and then cover cook for three minutes. Stir fry till the masala gets completely dried up. Sprinkle coriander leaves and allow this mixture to cool down completely.

Boil water along with salt and sugar ( you will need between 1 1/4 to 1 1/2 cup, adjust accordingly till you attain a dough similar to chapathi dough ). When it comes to a rolling boil add in the coconut oil and crushed fennel seeds.
Take the flour in a large bowl and make a well in the center. Gradually mix the boiled water little by little and mix with a wooden spoon and make a soft dough. When able to handle knead into a smooth dough and make small balls. Take one ball each and flatten into circle on your palm.Place  one and half tsp of prawn filling in the center. Carefully bring in the edges together and seal. Smooth  it into a ball. Roll this on grated cocnut and gently press so  that the coconut sticks on top of each ball.Steam this in a steamer  for 10 to 15 minutes.Allow it to cooland serve with tea.

Try this
Hope you will all enjoy!

Monday, December 15, 2014

Padavalanga Parippu Curry

Padavalanga Parippu/ Snake Gourd Mung Dal Curry

 Padavalanga/ snake gourd curry is a coconut and lentil curry which is perfect with rice.Snake gourd is soft fleshed and can be easily cooked.Tender raw snake gourd has an unpleasant smell, but it disappears when cooked. In Kerala it is common vegetable and is used in recipes like aviyal, sambar etc. I usually make thoran with parippu and padavalanga and the combo is yummy. This curry can be served over rice and is quick and easy to make.

Padavalanga- 1 medium sized
( 2 1/2 cup of cubed padavalanga)
Onion- 1 medium
Green chilly-2
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
salt to taste
Moong dal/ cheruparippu- 3/4 cup

To make a paste
Coconut grated 3/4 cup
Cumin- 1/2 tsp
Fennel-a pinch
Green chilly- 1

To temper
Mustard seeds 1/2 tsp
Shallot- 2 diced
Dry Red chilly- 2-3
Coconut oil - 2 tsp
Curry leaves

Dry roast the moong dal/ cheruparippu till it gets a nice aroma but it should not be browned up. Allow to cools down. Wash thoroughly and add  chopped onion, turmeric powder, salt and chilly powder.Pour three cups of water and cook till the lentils becomes soft and mushy. Add the chopped snake gaurd/padavalanga, cover and cook till it becomes soft and tender.
Make a fine paste of coconut, cumin and fennel. Finally slightly crush green chilly and mix paste into the curry and mix well. Bring this to a slight boil and switch off the flame  (slight bubbling at the edges).
In a pan heat oil and add mustard seeds and when they splutter add chopped shallots, red chilly and curry leaves and pour it over the curry. Serve with rice.

Try this...
Hope you will all enjoy..

Thursday, December 11, 2014

Chakka Ada

Chakka Ada
Chakka (Jack fruit) is a seasonal fruit, very popular in Kerala and there are a variety of dishes both sweet and savory made with jack fruit. Chakka ada is steamed rice parcels with sweet coconut filling. It is very similar to the ela ada. The star ingredient in this recipe is chakka varatti/jack fruit preserve made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency, it can be stored and used for months. This is mixed with rice flour and spread on banana leaves and steamed. It is aromatic and healthy snack/ breakfast. Try this, you will surely love it. 

Rice Flour- 2 1/4 cups
Chakka varattiyathu/jack fruit jam- 1 cup
(For the recipe check here )
Water- 2 cups
salt a pinch
Grated coconut- 1/2 cup
Ghee- 1 tsp
Sugar- 2 tbs
Coconut oil- 2 tsp
banana leafs- cut into small pieces

Boil half cup of water. and pour over one cup of chakka varattiyathu and allow it to sit for 15 minutes, mix and dissolve it into a paste before adding into the flour.
Boil around  1 1/2 of water along with salt. When it comes to a rolling boil add in the coconut oil.
Take the flour in a large bowl . Add the jack fruit preserve and mix and then gradually mix in the water little by little. Check consistency and see if it comes together. Mix with a wooden spoon and make a soft dough. When it cools down knead into a smooth dough and make small balls.
In a bowl mix together, grated coconut, sugar, cardamon powder and ghee.
Take banana leaf and cut into small pieces. grease it with a little of oil. Place dough in the center of the leaf and with your fingers spread the dough on the leaf. Place spoon fulls of the coconut mixture,  and fold the leaf in half and press the edges of the dough  along with the banana leaf. Steam it in a pressure cooker with out the weight or in a steamer on for around ten minutes. You will be able to lift the banana leaf and it will come out clean when it is done, allow it to cool down and serve.

Try this
Hope you will all enjoy!

Tuesday, December 9, 2014

Poori Masala

Poori Masala

Poori masala is a basic South Indian breakfast recipe. You can have pooris with any vegetable kurma or gravy but poori and potato masala is a delicious combo. I always make chapatis and parathas, but not much of pooris.But recently I am making them often, as my kid started taking a liking to fried fluffy pooris. Fluffy, crispy and less oily  pooris with potato masala is delicious and satisfying breakfast/snack.

For the poori
Wheat flour/atta- 1 1/3 cup
Semolina- 2 tsp
oil- 1 1/2 tsp
Salt to taste
Sugar- 1/2 tsp
oil for frying- 2 cups

For the masala
Potato - 3 small
Carrot cubed- 1/3 cup
onion sliced- 1 medium
Ginger chopped- 1 tbs
Green chilly- 2-3
Turmeric powder- 1/3 tsp
Hing- a pinch
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Chopped cashew nuts- 1 tsp
Curry leaves- a few
salt to taste

 To make the poori- mix flour, sugar, salt, oil and semolina. Mix water little by little and  knead into a smooth and stiff dough. It should be little more stiff than chapathi dough. Make small goose berry size balls. Dust work surface with flour and using a rolling pin flatten each ball to make small size discs. Do not make it too thin.
 Heat oil in a deep pan ( To check whether the oil is perfectly hot, drop a small pinch of dough and if it quickly raises and floats on the surface it is perfect to fry poori). Fry poori in hot oil till it puffs up turn around and fry till both sides are golden.Lift the puffed poori from oil and drain on paper towel.

To make the masala
Cook potatoes and keep aside. Heat oil in a pan and mustard seeds and urad dal. When the mustard seeds splutter and the urad dal turns golden add hing, chopped cashew nuts, sliced onions, ginger, green chilly and curry leaves and after two minutes the chopped carrots. Saute till golden brown. Add turmeric powder, salt and stir fry. Cover and cook for two minutes. Add the cooked potatoes and one cup of water and allow to simmer for 3-4 minutes. Adjust water according to the consistency you like. If it becomes too much watery dilute one tsp corn starch in 3 tbs water and pour into the curry and mix. When the gravy thickens remove from heat. Serve with the fried pooris.

Try this
Hope you will all enjoy!

Saturday, December 6, 2014

Meen Vevichathu (Kottayam Fish Curry)

Meen Vevichathu (Kottayam Fish Curry)

Today's recipe is Kerala;s spicy and sour red curry. Different regions of Kerala have their own version of fish curry and meen vevichathu is a popular recipe in central Kerala. The main ingredients in this fish curry is chilly paste and kudampuli/gambooge. This curry does not have coconut milk which is a main ingredient in Kerala fish curry. So it can be kept in room temperature for up to two days. It tastes best with rice/tapioca.  Try this,you will surely love it.

Fish- 1 1/2 lb
( I used golden pomfret)
Pearl onions sliced - 1/2 cup
Onion cubed- 1 small
Ginger thinly sliced- 2 tbs
Garlic crushed- 4-5 pods
Turmeric powder- 1/3 tsp
Kashmiri chilli powder-3- 3 1/2 tsp
( adjust according to spice tolerance)
Coriander powder- 1/2 tsp
Hing- a pinch (optional)
Fenugreek powder- 1/2 tsp
Kudampuli- 3 piece
Fenugreek seeds- a few
Mustard seeds- 1/2 tsp
Curry leaves - 2 springs
Coconut oil and salt to taste

 Clean fish and cut into pieces. Slice pearl onions, ginger,garlic and keep aside. Mix turmeric powder, chilly powder, coriander powder, fenugreek powder and hing and make it into a paste by adding water and set aside. Soak kudampuli in warm water.
Heat oil in a pan and add mustard seeds and fenugreek seeds. When they splutter add curry leaves and pearl onion ginger mix and saute till it becomes golden brown. Add the chilly paste and saute till the raw flavor disappears and oil separates. Add the soaked kudampuli and enough water and  bring it to a boil. Allow to simmer and the gravy to thicken. Slide in the fish pieces, cover and cook for 5-6 minutes. Remove the lid and continue to simmer till gravy thicken and the fish is cooked. Finally add a few curry leaves and drizzle one tsp coconut oil. Serve with rice

Try this
Hope you will all enjoy!

Wednesday, December 3, 2014

Banoffee Pie

Banoffee Pie
Banoffee is an irresistible English dessert with bananas and toffee.This dessert is a combination of bananas,boiled condensed milk and cream.I made graham cracker pie crust and if you have store brought dulce de leche this dessert can be put together an elegant looking dessert  in minutes. You can also make toffee from boiled condensed milk. Try this quick and easy dessert,you will surely love it.

To make the pie crust
Graham Cracker powdered- 1 1/2 cup
Butter- 1 stick
( For the regular pie crust check recipe here)

For the filling
Dulce de leache-1 tin
Heavy cream- 1 1/2 cup
Confectionery sugar- 1/3 cup
Vanilla essence- 1 tsp
Chocolate shavings

In a food processor pulse powdered  graham crackers  and melted butter. Pulse a few times till it becomes a course mixture that resembles wet sand. In this way you can moisten the biscuit powder and it will easily stick to the pie dish.
Put this mixture on a greased pie dish ( 8 inch pan) and using your hand or the back of a spoon pat and spread the mixture evenly on the base of the pan and towards the sides of the pan. Bake this at 350 degree F for 8-10 minutes, till the edges change color to golden brown. Take out from he oven and allow this to cool down completely.
To make the whipped cream. Chill the bowl and the whisk in fridge for some time. Now into this cold bowl pour 1 1/2 cup of heavy whipping cream. Beat this in a low speed for one minute or till it thicken, add sugar and vanilla essence and continue beating. Increase the speed to high and beat till the cream turns into soft stiff peaks. Cover and keep in fridge till it is time to assemble the pie.
To assemble the pie, spread the dulce de leache in an even layer and then place sliced bananas. Spread the whipped cream ( I used piping bag) and then decorate with chocolate shaving. Chill in the refrigerator for two to three hours. Slice and serve.

Note: You can also make toffee at home by boiling condensed milk. Place sealed condensed milk tin in a five quart pan and cover with water.Make sure that the tin is completely submerged under water. Boil this in medium heat for 2- 21/2 hours. Add more water during the heating process and always keep the tin submerged under water. After 2 1/2 hours remove the tin from the boiling water and allow to cool down completely ( the content will be really hot and is not safe to open at this stage). When complete cool open the tin with a can opener. Use this in place of dulce de leche.

Try this
Hope you will all enjoy!

Monday, December 1, 2014

Meat Samosas

Meat Samosas

Samosas are deep fried tea time snack. It has a crispy tender crust made with pastry dough and a  spicy filling inside. The stuffing I have used here is a spicy meat filling. Earlier I tried samosas with potato filling,you can check the recipe here. Meat samosas is very popular all over India and is prepared in different ways. This is inspired from the Malabar meat samosas. You can use chicken, mutton or beef for the filing.

For the dough
All purpose flour/maida- 1 1/2 cup
Ghee/oil- 2 1/2 tsp
( use ghee for better results)
salt to taste
Sugar- 1/2 tsp

For the filling  
Beef- 250 grams
(or chicken/mutton)
Onion- 1 medium
Ginger garlic paste- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
(Add according to spice tolerance)
Pepper powder- 1/2 tsp
Coriander powder- 1/3 tsp
Coriander leaves chopped - 2 tbs
Garam masala- 3/4 tsp
lemon juice- 1/2 lemon
Salt to taste
oil for frying

To make the dough
In a bowl mix flour,  sugar and salt. Add ghee or oil and mix and rub the flour with your fingers till the ghee gets mixed uniformly with the flour and looks like a crumbly mixture. Sprinkle water and knead the dough( use between half to 3/4 cup). Do not add too much water and do not knead too much.  Make it into smooth stiff dough . Allow this to rest for one hour.

To make the filling
Wash meat and pressure cook along with turmeric powder and salt(4-5 whistles). Do not add water. Allow it to cool down and shred into small pieces or pulse a few times in food processor. Heat two tsp oil in a pan and saute onions till it turns golden brown. Add ginger garlic paste and saute for two minutes. Mix in the chilly powder and other spice powders and the cooked meat. Stir fry till all the moister evaporates. Add chopped coriander leaves and lemon juice. All this to cool down completely.

To fry
Divide the dough into equal sized balls. Use a rolling pin roll into circles . Cut each circle into two half's.Dip your fingertips in water and slightly moist the edge that you had cut and lift them from two sides and bring it together and seal so that it resembles a cone. Put three tsp of filling inside. Moist  with your finger and pull forward the larger  third end and secure. Make sure that it is tightly sealed so that the filling does not come through gaps while frying. Heat around 2 cups of oil in a deep pan. The oil should not become too hot. Slide the samosas and fry in low medium flame till both sides are evenly browned. This will take about 4-5 . Drain in paper towels and serve with chutney/ ketchup.This recipe will make around 12 medium sized  samosas.

Try this
Hope you will all enjoy..
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