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Thursday, February 24, 2011

Mutton Peralan / Mutton in dry gravy


Mutton peralan is a dry side dish. Peralan is a famous Kerala preparation, which can be made easily without any hard work.  This is best served hot with practically everything including rice, appam, puttu, idiappam etc. It stays fresh forever and seems to get tastier as you heat it each time.


Ingredients:
  1. Mutton- ½ kg
  2. Onions (sliced)- 2nos
  3. Green chillies (slitted)- 4nos
  4. Ginger paste- 1tbsp
  5. Garlic paste- 1tbsp
  6. Curry leaves- few
  7. Red chilli powder- 2tsp
  8. Coriander powder- 1tsp
  9. Turmeric powder- ½ tsp
  10. Garam masala powder- 1tsp
  11. Salt- as per taste
  12. Oil- 2tbsp
  13. Water- ½ cup
Method:
  1. Pour oil in pressure cooker and saute onions, green chillies, curry leaves, ginger and garlic paste well.
  2. Add the red chilli powder, coriander powder and turmeric powder. Mix well in between otherwise the powders will stick to the bottom of the cooker.
  3. Add the cleaned and washed mutton pieces and salt. Stir fry for few minutes.
  4. Add water and close the cooker and pressure cook the mutton till done. Remove from fire.
  5. When it is cooled open the cooker and add the garam masala powder  and saute well till no water is left and till the gravy becomes dry.
  6. Transfer to a serving dish.


I am sending this to Kerala Kitchen an event hosted by Ria.

Dondakaya pachadi / Ivy gourd / Tindora chutney


Ivy gourd in any form, I love it.This chutney I tasted when I was in school. My friends used to bring this for lunch and we used to share our food. I loved this a lot and told my mom to make this the next day. My mom who only makes Kerala dishes didnt know what I was talking about (that was the first time she heard about that). She called her Andhra-ite friend and made this for my lunch. Now also whenever I feel a bit lazy I make this chutney, as this is very easy to make. I love this chutney a lot.


Ingredients:
  1. Ivy gourd / Tindora- 250gms
  2. Tamarind- Small piece
  3. Onions- 1no
  4. Green chillies- 3nos
  5. Salt- to taste
  6. Oil- 1tbsp
Method:
  1. Clean and cut tindora to small pieces.
  2. Heat oil in a pan. Add the cut tindora pieces, roughly chopped onions, chopped green chillies, tamarind and salt.
  3. Fry for some time till the tindora pieces become soft. Cool it and grind it coarsely.
  4. Enjoy this with hot rice and ghee.

Friday, February 18, 2011

Orange and ginger Juice


You might have noticed that till now I haven’t posted any juice recipes in my blog. That's because we usually don't make juice at home. We use the canned fruit crush to prepare the juice. This time I thought of trying some new juice recipes, just for my blog :-)
I have bought lemon ginger concentrate several times and we all like it. So I thought of trying the same with slight modifications in house. Thats how I decided to make orange ginger combination and it tasted really good. But only thing we have to take care is that after squeezing the orange we must serve it immediately, otherwise the juice will become bitter. So its better to make it when you want it.

 

Ingredients:
  1. Oranges- 4nos
  2. Ginger (grated)- 1tbsp
  3. Sugar- depends upon how sweet the orange is / you can add honey.
Method:
  1. Grated ginger is mashed in a mortar and press with your fingers to extract juice. Keep it in a small bowl.
  2. Cut the orange into half, remove the seeds and squeeze it by hand. It is best to use an electric juicer, as you will get more juice but make sure that the seeds are removed completely.
  3. Pour this orange juice into a serving glass, add 1tsp of ginger extract and add sugar as required and serve.


I am sending this to Juice recipes hosted by Sameena.

Fish Cutlets


These cutlets can be prepared easily and it is very delicious. This can be served as an appetizer or as a tea time snack. Fish, as you all know is rich in nutrition, and these cutlets can be used as a nutrition carrier for the kids.
My mom used to make veg cutlets often, but once I insisted her to try making fish cutlets. She was not confident of how they will turn as she had never tried them before. I told her whatever she make we are there to eat, so she gave it a try and made small quantity of this cutlets.
Result : we fought for it till the last cutlet was eaten.
Usually I wont get time to make these dishes when my little one is around. So I made this when she slept in the afternoon one day and as usual she got up asking “Did you make samosa?”
For her, Samosa is the only snack in the world and every snack is a Samosa :-)


Ingredients:
  1. Fish (Seer / King fish) - ½ kg
  2. Onions (chopped)- 2nos
  3. Garlic- 4-5cloves
  4. Green chillies (chopped)- 3nos
  5. Ginger (grated)- 1tbsp
  6. Coriander leaves (chopped)- 2tbsp
  7. Besan / Gram flour - 2 / 3 tbsp
  8. Salt- to taste
  9. Water- little, just to mix everything
  10. Rava / Bread crumbs- 1cup (I used rava)
  11. Oil- for frying
Method:
  1. Steam the fish by keeping it on a pan of hot water. Remove the bones and gently mash it with hands and keep aside.
  2. Take the ingredients from 2 to 9 in a bowl and mix well along with mashed fish in a bowl.
  3. Make small round balls and flatten the ball slightly.
  4. Take Rava in a pan and dip both sides of the cutlets in Rava.
  5. Heat oil in pan and shallow fry these cutlets till done.
  6. Serve hot along with tomato sauce.



I am sending this to Kerala Kitchen hosted by Ria,  Dish name starts with F event hosted by akila and Any one can cook series by Ayeesha

Tuesday, February 15, 2011

Mutta Theeyal / Egg in roasted coconut curry


There are so many varieties of theeyals made in kerala. Theeyal is a gravy made with roasted coconut and spices. This tastes heavenly, though a bit high in oil content. I made this theeyal with egg which is a preferred dish among us.
Theeyal can be prepared with shallots, brinjal, bitter gourd, ladies finger, prawns and so on. There are different versions made in different parts of Kerala. In this recipe, the egg is split, but not stirred till it is cooked.This is an excellent combination with hot rice. Here is how I prepared this dish.


Ingredients:
  1. Eggs- 4nos
  2. Coconut (grated) - 1cup
  3. Kashmiri chilli powder- 2tbsp
  4. Coriander powder- 2tbsp
  5. Turmeric powder- 1tsp
  6. Fennel seeds- 1tsp
  7. Onions- 1no
  8. Green chillies- 2nos
  9. curry leaves- few
  10. Mustard seeds- 1tsp
  11. Oil- 1tbsp
  12. Salt- as per taste
Method:
  1. Roast the coconut along with fennel seeds and when it is brown in colour add the chilli powder, coriander powder and turmeric powder. Stir well till the raw smell disappears.
  2. Cool the above coconut mixture and grind it to a fine paste with enough water.
  3. Heat oil in a pan and add mustard seeds, curry leaves. When it splutters add the chopped onions and green chillies.
  4. When it is light brown in colour add the coconut paste with required amount of water. When it boils, break and add the eggs slowly. Egg should be added very slowly so that the egg yolk does not break and mix with the gravy.
  5. Let the curry cook for 10-15 mins without stirring. By this time, the eggs should be cooked.



I am sending this to Kerala kitchen hosted by Ria.

Chocos Cookie Biscuits


Its Valentines day and I decided to bake some cookies to bring in the V-day. I wanted to try my own version of baking and ended up with these yummy cookie biscuits. I am happy that it was an instant hit in my house. Valentines day is time to be passionate about chocolates and so I decided to make this choco based cookies.
I shaped the cookies with my newly bought cookie cutter and was able to get some cute shapes as well. This is the first “V” Day since I started this blog and I thought of celebrating it with a new recipe :-)
So, here you go ...

Heart shaped cookies before baking

Ingredients:
  1. All purpose flour / Maida- 150gms
  2. Butter- 50gms
  3. Milkmaid- ½ can
  4. Kellogg's Chocos- 1cup (crushed coarsely)
  5. Baking Powder- a pinch
  6. Cocoa powder- 1tbsp
  7. Drinking Chocolate powder- 2tbsp

Method:
  1. Sift all purpose flour , baking powder, cocoa powder and drinking chocolate powder in a bowl.
  2. Pour melted butter and milkmaid in a bowl and mix it with a hand blender smoothly till fluffy.
  3. Add the crushed chocos to the butter mixture and mix well.
  4. Into this, add the sifted flour mixture and mix with hand till it forms a smooth dough just like chapathi dough.
  5. Divide the dough into 2 equal parts and roll it in the form of chapathis and cut desired shape with a cookie cutter.
  6. Pre heat the oven to 180 deg C and bake the cookie biscuits for 10-12 minutes.
  7. Cool these cookie biscuits and store it in an air tight container.
Cookie biscuits after baking




I decorated these with coloured vermicelli, jelly roses and chuckles.

Wednesday, February 9, 2011

Chili con Carne / Chili Pepper with Meat

Chili con Carne is a traditional meal of Latin America, with red beans and small pieces of meat. I have made it in Indian style as we wont get most of the ingredients in India.
I learnt this recipe from my bro who is a perfect cook in these type of dishes. He made this dish one day when we were at his house and it was during hot summer afternoon, the dish was really spicy that my husband was sweating all along while eating this. But the taste was yummy. This time I thought of preparing this recipe as I never made it and it came out perfect. But this time I made it less spicy for my Husband :-)




Ingredients:
  1. Pasta(Spagetti)-  500gms
  2. Minced Mutton / Kheema- 250gms
  3. Kidney beans / Rajma- 1cup
  4. Green chillies- 3-4nos (as per your spice level)
  5. Tomatoes- 3nos
  6. Potatoes- 1nos
  7. Carrot- 1nos
  8. Green peas- 1cup
  9. Cumin powder- 1tsp
  10. Salt- as per taste
  11. Onions- 1no
  12. Ginger- 1tbsp
  13. Garlic- 1tbsp
  14. Coriander powder- 1tbsp
  15. Red chilly powder- 2tbsp
  16. Turmeric powder- 1tsp
  17. Garam masala powder- 2tsp
  18. Olive oil- 1tbsp
Method:
  1. Cook the pasta, drain it and keep it aside.
  2. Take minced meat, chopped onions, ginger- garlic paste, chopped green chillies, Coriander powder, red chilly powder, turmeric powder and little salt in a pressure cooker and cook till the meat is cooked well.
  3. Soak kidney beans for 3-4 hrs and then cook in cooker till soft.
  4. Cook carrots, potatoes and green peas well.
  5. Keep the tomatoes in boiled water for 5 minutes and close with lid. Take out the tomatoes peel the skin and remove the seeds and puree the tomatoes.
  6. Now heat a pan add oil, when it is hot add the cooked meat mixture, kidney beans and vegetables and mix well.
  7. Add the tomato puree,cumin powder and required amount of salt to the above mixture and stir well. Cook till all the water gets evaporated.The gravy must be thick.
  8. Top the pasta with the above made chili con carne and serve.
Note:
  1. It can be served with tacos, bread, tortilla chips and also rice.
  2. We can also add sweet corn, capsicum along with vegetables.

Unnakaya / Stuffed Ripe plantain fritters

Unnakaya is a spindle shaped sweet snack made of ripe plantain. It is originated from Malabar region of Kerala. I have heard a lot about this sweet but never tasted it because mom doesn’t make it . I saw this in a TV show and thought of making this dish. I was not sure whether this will turn good, then also I tried it and the shape came out pretty well and it tasted yummy.
This is also called as kai porichathu, kai ada, unnakai and so on. The main ingredient of this is semi ripe plantain which is steamed and mashed and then stuffed with coconut,nuts, raisins and sugar which is rolled in the shape of spindle and deep fried in oil. In different regions the stuffing will differ like adding scrambled eggs, sugar and nuts. This is often made during the time of Ramadan as one of the snacks for breaking the fast.
The name unnakaya owes to the shape, the shape of cotton pod which in Malayalam is called unnakaya.



Ingredients:
  1. Semi ripe bananas- 2nos
  2. Coconut (grated) - 1cup
  3. Poppy seeds / khuskhus- 1tbsp
  4. Sugar- 2tbsp
  5. Cardamom powder- 1tsp
  6. Cashew nuts (chopped) - 2tbsp
  7. Raisins (chopped) - 2tbsp
  8. Ghee- 2tbsp
  9. Oil- deep frying
Method:
  1. Steam the semi ripe bananas in a steamer till the skin starts separating from the fruit and the bananas turn soft.
  2. Remove the outer skin and the black seeds inside the cooked bananas and mash them with hands without any lumps to a chapati dough consistency. Water should not be added, otherwise it will turn mushy.
  3. In case you feel the consistency is loose keep it in refrigerator for some time or you can add a little rice powder and mix well.
  4. In a pan heat ghee and add the raisins, cashews, poppy seeds and saute for a couple of minutes till everything turn light brown in colour.
  5. Add the grated coconut, sugar and cardamom powder and mix well. Remove from fire and let it cool.
  6. Grease your palm with little ghee and make a lemon size ball with banana dough and flatten it to form disc shapes. Spoon in the coconut filling and close the edges, press lightly and roll it in elongated shape of cotton pods. Shape the remaining dough in this form.
  7. Heat oil in a wok on medium heat and carefully slide the unnakaya into the oil. Wait for a minute before turning sides.
  8. Keep turning the sides till all the sides become uniformly golden in colour.
  9. Drain it on kitchen towel and serve as tea time snack.

This dish I am sending to Kerala Kitchen hosted by Ria of Ria’s Collections



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