COOK-EZEE

Aloo Paratha - Stuffed Indian Flat Bread - Kids Lunch Box Ideas

2015-12-28T12:12:00.002-05:00

Hello lovely people ! Hope everyone is enjoying festive holidays with family and friends. Like many of you, for us its all about good food, family time and catching up with our buddies this vacation. Christmas had been wonderful especially since my parents were here. Also my sister and family flew down from Florida on X'mas day. Kids were so happy & had unlimited fun with their little cousin brother. I prepared Malabar Chicken Biriyani, Fruit and nuts cake - another variation of Fruit Cake(I'm hoping to post the recipe soon), Appam & Egg Masala.

Though I feel horrible sometimes not being very active on my favorite blog - my little space I used to utilize all my spare time, I convince myself it is just fine to post my favorite recipes whenever time permits. With a full time job, taking care of the studies and extra curricular activities of two hyper active monkeys and having a family who is actively involved in all Community activities, I kind of find it hard to spare some time to edit the pictures and compose a post on a regular basis. I'm sure many of you have this same dilemma as we all try to balance life as a whole, you miss your favorite hobbies little bit here and there but still you try to get back on track and try to implement them when ever you get chance. So let me set aside all these little hick-ups and make a new post, hoping to continue posting recipes more often and catching up with my fellow bloggers and readers on a regular basis. Mean while thank you all my wonderful readers, friends and family who always had been very supportive & encouraging !

Wishing you all a Very Happy New Year in advance in case I couldn't make up my next post before New Year :-)

Now coming back to today's recipe, It's Aloo Paratha this time :-)

This is one among my kids favorite lunch/tiffin, especially for my son. He loves any stuffed flat bread with a side of yogurt and sugar dip. So I end up making Parathas at-least twice a week for their Lunch box. Parathas can be served for breakfast, lunch or dinner along with Raita or Yougurt & Pickle.
You can make the dough ahead and refrigerate it until ready to use, this makes the dough soft and easy to roll out without sticking much on the rolling pin. Make sure you keep it outside at least 20-30 minutes before ready to roll them out. If I have to make the Parathas in the morning, I normally make the dough at night and use it next day morning,

Ingredients Used:

For the Dough:

Whole-wheat flour – 2 Cups
Water ~ 1 Cup(Enough to knead the dough)
Salt - ½ tsp
Ghee/oil – ½ tbsp. (optional)

For the Potato Filling:

Potatoes - 2 medium
Turmeric powder – ¼ tsp
Salt – ½ tsp
Green chili – 1 Finely chopped
Cilantro/Coriander Leaves – 2 tbsp. Finely Chopped
Chat masala - ½ tsp.

Also needed:

Whole-wheat flour for rolling – ¼ cup
Ghee/Butter

Preparation Method:

Making the Dough:

Add flour and salt in a wide bowl. Add water little by little and knead well to make soft dough.
Knead dough for a minute or two to make the dough soft, smooth and pliable.
Cover the dough with a damp cloth and set aside for twenty minutes OR refrigerate until ready to use.

Filling:-

Wash potatoes, drop them in a pot of water and boil until done. Add a tsp of salt to help peel the skin easily.
Drain off the water and let them cool down completely.
Peel the skin off and put them in a wide bowl. Mash them well with clean hands or fork.
Add turmeric powder, green chilies, cilantro, chat masala and salt. Mix well to combine.

Making paratha:

Divide the dough into equal parts and form into balls.

Divide the potato filling into same number of equal parts and shape into balls.

Roll down dough ball into a small circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling.

Repeat the process with rest of the dough and filling balls.

Heat an iron griddle or non-stick pan and set the flame to medium high. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.

Press the filled ball lightly on dry whole wheat flour from both sides.

Using a rolling pin, roll the balls lightly to make circles, keeping the sealed side of the balls on top. Lightly dust the parathas with dry flour to make sure dough do not stick to the rolling pin.

Place the paratha on the skillet, after few seconds, flip the paratha. Now use a spatula and press gently on all sides to see paratha start to change color and begins to puff up. Flip it over, you will notice some golden-brown spots.

Drizzle ½ tsp of ghee/oil over the paratha, flip the paratha again and lightly press the puffed areas with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.

Serve them hot with Yogurt or Raita and pickles

For Kids lunchbox, I mix a tsp of sugar in plain yogurt and serve as side. They really love it :-)

Chef's Note:

Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

See y'all until next time :-)

Besan Ladoo ~ Wishing Everyone A Very Happy Diwali

2015-11-10T23:03:00.001-05:00

Ingredients:-

1. Besan / Chickpea flour/ Kadala maavu – 1½ cup
2. Powdered sugar – 1 cup + 1 tbsp
3. Melted Ghee/Clarified Butter – ½ cup + 1 tbsp.
4. Cardamom/Elakka - 3
5. Slivered Almond/Any nuts(optional) To Garnish

Preparation Method: -

Sift the besan flour and remove all the lumps. Set aside
Grind cardamom with 1 tbsp sugar. Set aside.
Heat up a Kadai/pan, make sure the heat is in low-medium.
Add ¼ cup ghee to the pan, add besan flour slowly. Keep stirring as you add the flour fully.
Roast besan well in medium flame until it turns golden brown in color and start to get an aroma of the flour. Make sure not to burn the flour.
Move the ghee-besan mixture to a wide bowl or plate.
Add the powdered sugar, add 2 tbsp of warm ghee. Mix well with a spatula to combine everything. Add more ghee as needed.
Add cardamom powder. When it is warm enough to handle, mix well with hands to combine everything well.
Take small portion of the mix and press well with hands to form a ball size ladoo.
Repeat the process for rest of the mixture.
Wash the hands at the end and wipe well to dry.
Spread a quarter spoon of ghee in the hand. Take each ladoo and smoothen them by rotating it in the circular motion.
Garnish with slivered almonds or cashews or raisins. Serve them for this Diwali ! :) :)

HAPPY ONAM TO ALL FELLOW KERALITES AROUND THE GLOBE

2015-08-27T23:11:00.000-04:00

എല്ലാവർക്കും ഞങ്ങളുടെ ഹദയം നിറഞ്ഞ ഓണാശംസകൾ .

Below are some recipe links from cook-ezee for making Onam Sadya.

Puli Inji

Naranga Achar/Lime Pickle

Pineapple Pachadi

Cucumber/Kakkiri Pachadi

Beetroot Pachadi

Vendakka/Okra Pachadi

Koottu Curry/Malabar Koottu Curry

Avial

Sambar/Varutharacha Sambar

Parippum Neyyum

Mathanga Vanpayar Erissery

Semiya-Sabudana Payasam

Parippu Pradaman

Godambu Payasam/Pradaman

Carrot-Semiya Payasam

Aval Payasam

Aravana Payasam/Ney Payasam

Kerala Chicken Roast

2015-07-07T17:36:00.001-04:00

Ingredients:-

1. One Chicken cut into medium size pieces

2. Onion chopped fine – 3

3. Garlic pods - 6(crushed or chopped fine)

4. Ginger - a small piece(crushed or chopped fine)

5. Green chilly - 5 sliced

6. Tomato chopped fine - 1 medium

7. Turmeric powder - ¾ + ¼ tsp

8. Chili powder- ½ tsp

9. Chicken masala - 1 tbsp.

10. Coriander powder – 1½ tbsp.

11. Pepper powder – ½ tsp

12. Mustard seeds : 1 tsp

13. Curry leaves a sprig or more

14. Coriander leaves chopped fine - 3 tbsp.

15. Salt to taste

16. Coconut Oil - 2 tbsp.

Preparation Method:-

Wash and clean the chicken pieces, drain the water completely.
Marinate the chicken with ¾ tsp turmeric powder, chili powder and salt. Set aside.
Heat 1½ tbsp. of coconut oil in a pan and add mustard seeds. When it splutters, add curry leaves, chopped onion, garlic and green chilly.
Saute till onion turns golden in color. Reduce the heat and add ¼ turmeric powder and saute.
Add coriander powder, pepper powder, Chicken masala. Saute well. Check for the salt and add if required.
When oil starts to separate, add the finely chopped tomato into this and roast it.
Finally add the chicken pieces and combine it with the masala. Cover and cook well in medium heat for five to seven minutes or until chicken is fully cooked.(make sure to open the lid and stir in between making sure chicken do not burn)
Open the lid and add the chopped coriander leaves. Stir until it turns dry.
Add more curry leaves and ½ tsp of coconut oil. Keep it covered until ready to serve
Move to serving dish and serve warm with Chappathi or Rice.

Kerala Style Tuna Ularthu - Canned Tuna Stir Fry

2015-05-22T13:29:00.000-04:00

Ingredients Used:-

Canned Tuna in Water - 3 tins
Onions - 2 chopped fine
Green chili - 3 slit into halves
Ginger crushed or chopped fine ~ a small piece
Curry leaves as needed
Coriander powder - 2 tbsp
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Fennel powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Salt to taste
Coconut oil - 2 tbsp

Preparation Method:-

Open the Canned Tuna and drain off the water. Set aside.
Heat up a deep Kadai/Pan and pour Coconut oil.
Once the oil is hot enough, add few curry leaves and saute for few seconds.
Add finely chopped onions, crushed ginger, sliced green chilies and salt. Saute well till onions become translucent and light golden color.
Reduce the heat and add coriander powder, turmeric powder, red chili powder, fennel powder and saute till the spices are well blended with the onion.
Now add the drained tuna, stir well until the tuna flakes are separated. Check for the salt and add more if needed(Canned Tuna has Salt in the Ingredients list even though it do not say Salted Tuna in Water)
Drizzle a tsp of coconut oil and let it cook covered in low flame for another three-five minutes.
Sprinkle the black pepper powder and generous amount of curry leaves and stir well in medium-high heat for another five minutes. Drizzle few drops of oil and stir well if it tend to stick to the bottom of the pan. Take off the stove.
Serve Warm with Boiled Rice

Kadala Parippyu Pradaman - Split Bengal gram Kheer

2015-05-13T20:24:00.004-04:00

Ingredients: -

Kadala Parippu/Split Bengal Gram – 1 ½ cups

Onnam Paal/Thick coconut milk -1 cup

Randam Paal/Thin coconut milk -3 cups

Cardamom pods -4(Grind them with a tsp of sugar or crush with pestle in a mortar)

Salt – a pinch

Brown Jaggery - 6 to 8 cubes or as needed

Water - 2 cups + more if needed

Ghee - 2tsp

Coconut pieces - 2tsp

Raisins and cashews – a handful

Preparation Method:-

Wash the Kadala parippu/Bengal gram and drain of the water completely.
Dry roast the gram till it turns golden brown and let it cool a bit.
Press cook the roasted gram with enough water for 6-7 whistles(keep the flame to medium after the first whistle comes). Put off the stove.
Once the cooker cools downs completely, open the cooker. Mash ¾ quantity of the gram very well and leave ¼ portion not mashed.
Pour 2 cups of water in apot and add jaggery. Let the jaggery boil and melt completely. Take off the stove and strain into a diiffernt bowl to remove all the impurities.
Add the jaggery to the mashed/cooked Kadala parippu/Bengal gram and stir well to combine.
Put on the stove and let it cook for another three-five minutes stirring continuosly.
Add the Randam Paal/thin coconut milk and bring it to boil. Reduce the heat to medium and let it boil for another three-five minutes till the Parippu is well combined with Jaggery and coconut milk.
Add the Onnam Pal/thin coconut milk and keep stiring for few more minutes. Take off the stove once they get to boil(If the payasam/pradaman is too thick, pour some hot water and get the payasam to boiling point and take off the stove)
Add in cardamom powder, a pinch of salt and mix well.
Heat up a small pan, pour ghee into it add raisins, cashews and coconut pieces fry for a minute until everything turns light brown.
Add this to the pradaman along with the ghee. Keep it covered until ready to serve.
Move to a serving dish. Serve warm.

Happy Vishu ~ Kerala Varutharacha Sambar / Sambar Made with Roasted and ground coconut

2015-04-14T09:38:00.000-04:00

Hello Everyone. Wondering it had been a long break for Cook-Ezee Haa ?
Its been a while being active in blogging, I wouldn't want to be a blabbermouth on listing the reasons for myself missing in action. We had been too busy with too many activities going on.
I hope all of my fellow Keralites had a great Vishu this year. Though a bit late Wishing everyone a Very Happy Vishu and A beautiful Year ahead.

I'm going to do the post on Kerala Style Varutharacha Sambar which had been pending in my draft from a very long time. I have grown up relishing this Varutharacha Sambar and always had Sambar this way till I left Kerala after marriage. Many of you might know I'm from Kannur and we always make sambar by roasting coconut along with roasted coriander powder and other ingredients. My grandma makes great Sambar and I never saw her using any Sambar powder for making this typical Kerala Sambar. Neither me used any kind of Sambar powder till I left my hometown Kannur. I remember one my college friend telling me 'Your Sambar exactly tastes like the Kalyana(Marriage) Sadya Sambar Whenever I make it and bring it to college. This Sambar which I make is very popular within my family and friend's. Onam/Vishu or any festival, whatever we celebrate with our friend's group here, I'm assigned for making Sambar and Pradaman and rest of the dishes is taken care by rest of the sweet ladies in the group. So by now you can understand this is a very trust worthy recipe for Varutharacha Sambar. So let's walk along the recipe. Try them and let me know the results :)

Ingredients:-

Toor Dal - 1 Cup
Turmeric powder - 1/2 tsp
Salt - 1 tsp + more as required
Winter Melon/Kumbalanga - 1 Cup cubed medium size
Mathanga/Yellow Pumpkin - 1 Cup cubed medium size
Yam - 1/2 cup cubed medium size
Carrot sliced - 2
Onion Sliced very thin - 1 Med Size
Drumstick - 2 cut lengthwise
Potato cut into cubes - 1 Medium(optional, I use it only if I run out of other veggies)
Okra/Vendakka/Bhindi - 7 nos(cut lengthwise)
Tomato Sliced - 2 medium
Curry leaves - 2 sprigs

To Dry Roast: -

Freshly Grated Coconut - 1 Cup
Roasted coriander powder - 2 tbsp
Curry leaves - 2 Sprigs
Fenugreek seeds - 1/4 tsp
Dry Red Chilies - 3

For Tempering:-

Coocnut Oil - 1 tbsp
Dry Red Chilies - 3
Curry Leaves a sprig
Fenugreek seeds - 1/4 tsp(optional)
Asefoetida powder -1/4 tsp

Preparation Method:-

Dry roast and grind:-

Heat up a Kadai/wok, keep in medium heat. Drizzle a tsp of coconut oil/oil, add curry leaves, dry red chilies, fenugreek seeds and saute for few seconds making sure they do not burn.
Add grated coconut and saute till coconut turn brown color making sure they don't turn into deep brown/black color and burn.
Add coriander powder and saute for a minute or two till it is well coated with roasted coconut. Take off the flame and let it cool down.
When the Roasted coconut mix reaches room temperature, grind them to a very smooth paste by adding water little by little. Set aside till the Dal-Vegetable mix is cooked enough.

Preparing the Sambar

Pressure cook the Toor Dal by adding salt and turmeric powder for two-three whistles. Take off the stove and let it cool down fully.
When the heat subsides, open the lid of the pressure cooker.
Add yam, drumstick, onion, carrot and potatoes to the cooked Dal. Stir well to mix in the Veggies and Dal.
Cover and cook in medium heat for around seven-ten minutes till Veggies are half cooked. Make sure to open the lid and stir one or two time to make sure Dal-veggies do not stick to the bottom of the pan.
Now add the second set of veggies(these veggies cook faster) - Okra/Venda/Lady's finger, Tomato, Pumpkin and winter melon. Stir gently to mix all the veggies together. Cover and cook for another five-seven minutes. Check for the salt and add if required.
Once the veggies are cooked enough, add the ground coconut and stir well. Add water if required depending on the thickness of gravy required.
Bring the gravy to boil. Simmer the heat to medium and let it boil for another two-three minutes so that the spices and veggies blend well. Check for the salt and adjust. Take off the stove
Heat up a small pan, pour cocnout oil. When the oil gets hot, add the mustard seeds. As they start to splutter, add currry leaves, dry red chilies, fenugreek seeds & some Asefoetida powder. Switch off the stove and pour over the Sambar. Add some more curry leaves. Keep the curry covered till ready to serve.
Your Super delicious Sambar is ready to Serve with Boiled Rice or Idli or Dosa.

Pazham Nirachathu/Stuffed Plantains - Yet Another traditional snack all the way fromThalassery/Malabar

2015-02-06T13:58:00.000-05:00

Yet another delicious snack from my own homeland, Thalassery/Malabar - commonly known as Pazham Nirachathu/Stuffed Plantains. Pazham Nirachathu is normally served as a tea time snack and is very popular during Eid/Ifthar parties. This is little bit similar to Pazham Pori/Plantain Fritters, but has sweet filling stuffed inside.

Ingredients:

Ripe Plantains – 3
Grated Coconut – ¾ Cup
Sugar – 4tbsp
Broken Cashews few
Raisins few(I didn’t have them handy, so used only cashews)
Ghee – 1 tsp
Cardamom powder – ¾ tsp
All purpose flour – ¼ Cup
Rice flour – 2 tbsp
A pinch of salt
Water – ¼ cup(Just enough to make thick batter to coat the plantains)
Oil to deep fry

Preparation Method:
Filling:-

Heat a frying pan, add ghee and fry the chopped cashew until golden color, drain them out on a paper towel.
Add the raisins, saute for few seconds until puffy. Remove them and set aside with the cashews.
Add grated coconut to the same pan and saute well till the cocnut turn golden brown and start releasing nice aroma of the coconut. Add the crushed cardamom and stir well.
Add sugar to this and saute tell till they blend. Set aside till ready to use.

Setting plantains:-

Peel the plantains. Make a long vertical slit on each bananas that reaches the center of the plantains(near black seeds).
With the sharp edge of the knife remove the black seeds of the bananas. Use your finger to make a proper opening to fill in the stuffing.
Now take the filling, stuff the filling using spoon or fingers and press them tight. Repeat the process for rest of the bananas Keep them aside.

Batter Preparation to coat the plantains:

In a bowl mix together, Maida/All purpose plain flour, rice flour, sugar and salt. Add water little by little and mix well using a wire whisk to make a lump free thick batter

Pictorial Process Of Making Pazham Nirachathu

Final Assembling:-

Heat a deep frying pan and fill it with oil.
Dip the plantains in the batter completely and slowly place them in the oil using tongs or very carefully with your hands.
When one side turns golden, turn over the plantains slowly. Fry other side also until golden brown. Drain them on kitchen towel and serve warm in slices along with tea.

Notes:

At many households, the sweet filling is also made using scrambled egg and sugar instead of coconut, so you swap coconut for egg and make the filling as well.
While coating the bananas you can either dip the stuffed bananas in the batter and deep fry or you can coat only the area where the slit was made to stuff the bananas. I prefer to dip the bananas in the batter and deep fry.

Happy Republic Day Wishes Dear Mother India and all Fellow Indians

2015-01-25T22:11:00.001-05:00

Wishing All My Fellow Indians Around The World A Very Happy Republic Day

Saare Jahan Se Acha Hindustan Hamara

Hum Bulbulain hai Iski, Ye Gulsitan Hamara Hamara..

Mixed Berry Breakfast Smoothie

2015-01-12T22:01:00.001-05:00

What is your breakfast option on weekdays? I'm a breakfast person and mostly make typical Indian breakfasts in the morning, especially for kids. But I hardly get time to sit and have my breakfast during busy morning. These smoothies are real rescuers as they are quick to blend together and sip up as I pack our tiffins/lunch. So this is for all of you, especially for the busy mom's to have great kick start of the day and pack up the energy for the entire day. Try them and Enjoy !!

Ingredients:-

Frozen Organic Mixed Berries - 2 Cups
Low fat Milk - 2 Cups
Vanilla Ice cream - 3 scoops

Preparation Method:-

Blend everything together in a juice blender and serve immediately.

Note: You can replace sugar or honey for ice cream as sweetener.

Thayir Vada - Dahi Vada

2015-01-04T22:44:00.002-05:00

Wishing Everyone a Very Happy New Year 2015

Hope Everyone had a great New Year Celebration. Guys, New Year resolution anyone?

I took a break from blogging and many activities to get four day long weekend and be with my kids and best-est buddies. The holidays were really fun filled with New Year Celebration with our small group of close knit friends here, potluck food, dance and Masti. Kids enjoyed the most, dancing on 'Thudakkam Maangalyam' song and many more. This was followed by our very close friends visit from New Jersey, catching up with them after so long was so happy and exciting :)

Holidays are over, kids have to get back to schools and we are looking ahead for an exciting year ahead. So here I'm wishing you all a Very Happy, Prosperous and Fulfilled New Year 2015. Let the Almighty bless everyone with peace and Happiness on Earth.

Now let us get back to today's Recipe Dahi Vada or Thayir Vada.

I made them recently as a starter on my son's birthday party. This is pretty quick and ezee option for snack/starter for parties, the only longest time taken is the four hours soaking time for Urad Dal.

So here is how I made it. Do give it a try and let me know the results !

Thayir Vada Aka Dahi Vada is an Indian chaat made with Urad Vada doused in thick yogurt. The deep fried Vadas are immersed in water and then transferred to thick Yogurt. Vadas remain soaked in yogurt for a couple of hours before serving to make them soft and spongy. So Make them for sure and enjoy with your loved ones :-)

For Urad Vada/Medhu Vada:-

Urad daal - 1 Cup
Whole Pepper slightly crushed - 1 tbsp
salt to taste ~ 1 tsp
Oil to deep Fry

Yogurt/Dahi Mix:-

Yogurt - 2 Cups
Coriander Chutney - ½ cup(** Recipe Below)
Water - ¼ cup to make the yogurt Mix a little thin if it is too thick(add only if needed)
Salt to taste

For Garnishing:-

Chilly powder
Chaat Masala - 1 tsp
Coriander Chutney (** Recipe Below) - 3 tbsp
Finely chopped coriander leaves - 1 tbsp

Coriander chutney for garnishing:

Curry leaves few(~ 5 Leaf )
Green chilies chopped 1-2 Numbers
Salt - 1/4 tsp
Cumin 1 Tablespoons
Finely chopped coriander leaves 1 Bunch

For Urad Vada/Medu Vada: -

Wash the Urad dal and soak them for four hours.
Grind it into a thick paste, add water little by little as you grind only if and as needed. Add salt and crushed black pepper, mix well with a spoon.
Heat oil in a pan and drop a spoonfuls of batter. Deep fry till golden brown. Continue the procees until all the batter is done. Switch off the stove
Put the hot vadas in cold water, few at a time, and keep for two-three minutes. Take them off the water, squeeze out any excess water and set aside.

Coriander Chutney For Garnishing:-

Add cumin, green chilies, coriander leaves, curry leaves and salt in a mixer and grind well. Set aside.
Divide the chutney for Garnishing and

For Yogurt/Dahi Mix: -

Add ½ cup of Coriander Chutney and salt to the yougurt and Mix well. Set Aside till ready to serve.

Assembling and Serving: -

In a flat dish or tray, arrange the Urad Vada and pour dahi mix over them. Garnish with coriander Chutney, chilly powder, chat powder and coriander leaves. Set aside for an hour before serving.

Move into serving dish and serve.

Note:-

You can serve them chilled by refrigerating it no more than 30 minutes which is how I love them, but I don't prefer doing this in the cold winter here. If you live in a zone where it is not cold go ahead and serve them cold :-)

Ezee Fruit Cake/Non Alcoholic Fruit Cake - Merry Christmas Wishes

2014-12-25T01:21:00.003-05:00

Wishing all my Friends & Readers a Very Merry Christmas & A Happy New Year!

I would like to take a moment this Holiday season to Thank all my wonderful readers and fellow bloggers, who has always been very encouraging and very supportive through out.

Anyone prepping up for a last minute Christmas Fruit cake bake? Do not worry if you do not have dry fruits soaked in alcohol. I promise you can still bake a great fruit cake - A non alcoholic, ezee breezy one. I've a traditional Kerala Plum Cake recipe here, posted some time back if you would like to make it the authentic way.

So let's proceed with the making of this Non-alcoholic Fruit Cake.

Ingredients:

1. All-purpose flour - 1 ½ cups + 1 tbsp to coat the dry fruits

2. Baking powder – 1 tsp

3. Salt – a pinch

4. Pumpkin Pie Spice – 1 tsp (or Ground cinnamon – ½ tsp +Ground cloves – ½ tsp.)

5. Ground ginger - 1 tsp(optional)

6. Butter – ½ cup (diced)

7. Light brown sugar - ½ cup to caramelize + ¾ cup for cake

8. Eggs – 2

9. Water - 1 cup

10. Pure vanilla extract - 1tsp

11. Raisins - ½ cup

12. Dates chopped – ½ cup

13. Tutti frutti – ½ tsp

14. Add more dry fruits like cashews, glazed cherries etc. if you have them handy.

How I made It: -

Preheat your oven to 350 degree Fahrenheit.
Take a baking pan and butter them or spray with a nonstick vegetable spray and set aside.
Sift the flour, baking powder, pumpkin pie spice, ground ginger and salt into a bowl. Mix well with a wire whisk. Set aside
Add all the dry fruits to a wide bowl, add 1 tbsp. of flour over. Blend the dry fruits with flour using a spoon (This is done so that the dry fruits do not sink in the bottom of the batter)
To make Black Caramel: Boil water in a pan and set aside. Heat up a thick bottom pan and add ½ cup sugar to it. Keep the stove heat between medium-high heat and stir the sugar. As you keep stirring, you can see first it start to stick, and then they caramelize to brown sauce. Gradually it will start to get black. When they turn black, slowly add boiled water and mix well. Switch off the stove. Stir well till the black caramel is melted and set aside.(Please be cautious when you pour hot water in to the caramelize sugar)
In a bowl, add butter and beat well with a hand mixer or wire whisk till it becomes creamy. Add rest ¾ cup of sugar and beat well.
Add eggs one at a time and beat well till it becomes creamy.
Slowly pour the black caramel little by little and run the hand mixer to get a thin batter
Fold in the flour mix, add vanilla extract and dry fruits and combine everything well.
Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack.
Enjoy with a cup of coffee or Tea !

Vattayappam - Steamed Rice Cake

2014-11-15T23:26:00.002-05:00

Is there anyone out there who don't like Vattayappam??Vattayam also follows the similar process of other Appam that is made by fermenting the rice batter. It is Keralites favorite breakfast/snack, can be eaten as it is or can be served with spicy Chicken/Egg Curry. So let us go the process of making the simple yet delicious Vattayappam. Try it out at home for sure and see the smiles of your friends and family. Enjoy !!

Ingredients:-

Long Grain Rice or Raw rice (pachari) - 2 cups
Grated coconut - ½ cup (or coconut milk - ½ Cup)
Parboiled rice cooked - ½ cup
Salt - a pinch
Sugar - Cup
Yeast - ½ tsp
Cashews and Raisins ghee fried - A handful

Preparation Method:-

Wash the rice twice and drain the water.
Soak the rice in water for four-six hours. Grind the soaked rice along with cooked rice, grated coconut, salt and sugar by adding water.
The batter should of the consistency of Idli batter. Pour the batter into a wide bowl.
Add yeast to the batter and mix well. Check for the sugar and salt and adjust.
Let it ferment overnight or for six-eight hours.

Grease a round plate or cake pan, pour the fermented batter in the plate. Top it with ghee fried cashews and raisins.
Steam it for about seven-ten minutes or a till a sharp knife or tooth pick inserted into the center comes out clean.
Slice it and serve warm as it is or with some spicy Egg Masala/Chicken Curry

Koyikkal Aka Kozhikkal - Tapioca/Yuca Fritters

2014-11-01T00:01:00.004-04:00

So are you checking out for some Chicken Legs/Kozhikkal. Do not get fooled by the name. Even though in Malayalam Kozhikkal means Checken Legs, there is no Chicken or any meat in this recipe. This is Malabar’s own snack known as Kozhikkal or Tapioca/Yuca Fritters .

So here is the Recipe for this delicious Malabar Snack, Koyikkal Aka Kozhikkal aka Tapioca/Yuca Fritters, Enjoy!!

Ingredients:-

Tapioca/Yuca – 2 lbs

For Batter:-

Gram flour/Besan – ¾ Cup
Rice Flour – ¼ up
Garlic crushed – 6 to 8 cloves
Red chili powder - 3 tbsp
Turmeric powder – ½ Tsp
Green chilly finely chopped - 4
Asafoetida - a pinch
Salt - to taste
Curry Leaves chopped - 3 Sprigs

Preparation Method:-

Peel the skin of tapioca. Cut into half first. From the first half slit them into thin strips. Repeat for the rest of the tapioca
Pour water in a bowl and add tapioca strips. Wash it once and drain in a colander
Mix all the items under 'For the batter', by adding water to a consistency of dosa batter.
Heat oil for deep frying, keep it in medium flame.
Add a palm full of tapioca strips to the batter. Take less than a handful of the mixture, shape it in the form of chicken legs, and deep-fry it in oil.
Drain the kozhikkal/tapioca fritters to a paper towel to drain any excess oil.
Serve immediately with a Cup of Chai/tea!

Rava Ladoo | Rava Laddu | Happy Diwali Wishes !!

2014-10-23T00:52:00.000-04:00

Cook-Ezee Wishes all the Fellow Indians around the globe a Very Happy Diwali !! Hope everyone is having a great time celebrating Diwali with Family and friends :-)
Here I'm with a very simple, yet delicious sweet for you to cook up for any occasion. So what are you guys waiting for, make them for your loved ones and Enjoy !!

Ingredients:-
Yields ~ 20 to 22 Ladoos

Coarse Rava / sooji / semolina - 1 ½ Cup
Raisins, cashew nuts or chopped almonds - A handful
Grated coconut - ½ Cup ((optional)
Milk - ¼ Cup
Sugar - ¾ Cup
Cardamom powder - 1 tsp(grind 4 cardamom pode with 1 tbsp sugar)
Ghee - 1 tbsp

How to Make Rava Ladoo:-

Dry roast the Rava until golden color(just like roasting for rava upma). Move to a plate and keep aside
Heat ghee in a pan and add the cashew nuts(or raisins or almonds) and roast till golden brown. Keep aside
Add the coconut to the same ghee and roast for two minutes or till raw smell goes off.
Add the roased rava and stir, stir for two-three minutes.
Add sugar and stir well till sugar is well combined with the Rava. Add cardamom powder and stir again for another one minute. Turn off the flame.
Pour the milk slowly stiring continuously as you do so. Continue to mix until the ladoo mixture comes together. Add roasted cashews and stir to mix
When the ladoo mixture is warm enough to handle, make into lemon-sized balls and gently set aside.
Soft, smooth and melt in mouth Rava Ladoo is Ready to Serve !!

Kerala Egg Masala ~ Restaurant Style

2014-10-08T09:57:00.002-04:00

Wondering where had I been lost? I myself is not sure ;-). Had been lost in the woods? No, not in the woods thoughJ. We were on summer vacation for a month and half to my very own hometown - Kannur, Kerala. Had an awesome trip this time, with family and friends, good food and lots of travelling. Time passed so fast, but the memories remain freshJ.

It had been a while we are back to US and everyone had adjusted back to the daily routine. It took me a while to restart my blogging episodes, as I was Indulge in our Association Onam programs. Had sleepless nights with arrangement of the programs, but again as I always believe your hard work will never go in vain. The results were amazing with 25 + programs and 200 + kids and adults participating in the program. I was so happy at the end of the program since everything went as scheduled in a very organized way. Every single program turned out great, with lots of appreciation from everyone around.

So coming back to today’s recipe, I am posting one from the archives, which had been sitting there for long. Kerala Style Egg Masala ~ Typical Restaurant style. It pairs very well with Appam, Chappathi, Fulkas, Naan, Puttu, Dosa and even boiled Rice. Definitely give it a try and please let me know the results. Enjoy with your loved ones J

Ingredients:-

1. Hard Boiled eggs - 4(slice into halves or make slit on all sides)

2. Finely sliced onions - 3(~3 Cups)

3. Finely Sliced Tomato -2(~1 ½ Cups

4. Green chilies -4 split into halves

5. Fresh Ginger finely chopped ~ 1 tbsp.

6. Fresh Garlic finely chopped ~ 1 tbsp. (or use 2 tbsp. freshly ground ginger-garlic paste or crushed ginger-garlic)

7. Turmeric powder- ¾ tsp

8. Chili powder - 1 tsp

9. Pepper powder - 1/2 tsp (optional, I prefer pepper instead of chili powder)

10. Coriander powder -1 tsp

11. Chicken masala - 2 tsp

12. Thin Coconut Milk – 1 Cup

13. Thick Coconut milk - 3 tbsp. (If using canned milk, add 1/4 cup water and mix well)

14. Oil- 2tbsp

15. Mustard seeds - 2 tsp

16. Chopped Coriander leaves few

17. Curry leaves few

Preparation Method:-

•Heat up a kadai or pan, pour oil, splutter mustard seeds, add ginger-garlic and saute for a minute or till raw smell is gone.

•Add green chillies, onion, curry leaves and stir till onion is translucent (don't get it to dark brown), add tomatoes and stir well till tomatoes starts to break and release the juice.

•Add in masala powders and stir in med flame for 1 min and mix everything well.

•Add in the boiled eggs and stir gently to mix.

•Add the thick coconut milk and let it cook for another min. Bring it close to boil. Switch off the stove.

•Garnish with chopped coriander leaves and curry leaves and leave it covered for 30 minutes.

•Serve warm with Chappathi/Appams/Rice or anything of your choice.

Whole Wheat Banana Bread

2014-06-07T10:36:00.000-04:00

Ingredients:-

Whole Wheat Flour – 1½ Cups
Bread Flour -1 Cup
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Overripe Bananas – 6
Brown Sugar/Sugar – 1 ½ Cups
Eggs – 3 (at room temperature)
Melted Butter – ½ cup
Walnuts or Pecan or Any nuts roasted and chopped - ½ Cup(I mostly add it but did not use it this time)
Luke Warm Water – ½ Cup(only if required i.e. if batter is too think)

How I made It:-

Pre-heat the oven to 350 degree F.
Grease a bread tin or cake pan with butter or cooking spray
In a wide bowl add Wheat flour, bread flour, baking powder, baking soda and salt. Either sieve or mix very well with a wire whisk to remove lumps if any.
In another bowl, add the melted butter and sugar. Use a hand mixer or electric mix to beat them well until creamy.
Add Eggs one at a time beat well again till it becomes creamy.
Add quarter portion of the flour and blend well with a spatula or run the hand mixer in low speed. Keep adding the flour and blending them together.
Now grind or mash the bananas very well and add it to the batter little by little and gently blend the whole mix till everything is incorporated well.
Pour into the pan and bake it for 40-45 minutes or until a tooth pick/tester inserted comes out clean.
Serve warm for breakfast or with a cup of coffee

Green Beans Thoran/Stir Fried Green Beans

2014-05-19T10:57:00.000-04:00

Ingredients Used:

Beans – I bunch
Onion – 1 chopped fine
Green chilies – 3
Mustard seeds – 1 tsp
Urad daal – 1 tsp(optional)
Dry red chilies – 4
Curry leaves – 2 sprigs
Turmeric Powder – ¾ tsp
Salt to taste
Coconut Oil/Vegetable Oil – 1 tbsp.
Grated Coconut – ¼ cup(optional)

Preparation Method:

Wash and drain the beans, pat dry them with towel/paper towel. Chop them fine and set aside. Finely chop onion and green chilies
Heat up a wide pan or Kadai, pour Oil to the pan. Add mustard seeds and wait till they splutter. Reduce the heat to medium
Add urad daal, curry leaves, dry red chilies and stir for a minute or till the urad daal turns golden color
Add Onion, green chilies and sauté till the onion turns translucent. Add turmeric powder and stir for few seconds
Add chopped beans, sprinkle the salt and stir well. Cover with a tight lid and keep the heat in low-medium.
Let it cook for five-seven minutes, make sure you lift the covered lid and stir well couple of times making sure the beans do not stick on to the bottom of the pan and burn.
Open the pan and check if the beans are cooked enough by gently pressing them, beans will turn soft as you press them
If they are not cooked enough cover and cook for another three-five minutes. Open the lid, check for the salt and adjust accordingly. Switch off the stove when they are cooked enough.
Add the grated coconut and stir well to combine. Add more curry leaves and keep it covered till they are ready to serve.
Move to a serving bowl and serve warm with Rice or Roti !!

Kozhi Nirachathu Malabar Style/Stuffed Chicken Roast in Spicy Gravy Malabar Style

2014-05-14T07:43:00.000-04:00

I had been planning to post the recipe of this wonderful dish from not sure how long, every single time I make this delicious Kozhi Nirachathu/Stuffed Chicken, I take pictures and save them but then compiling and editing pictures and composing this post took me for ever. Better late than never right??

Kozhi Nirachathu is one of the most popular dishes of Malabar region of Kerala (Northern Kerala). The whole chicken is first marinated in spices and then either braised or broiled(even pressure cooking works). The broiled chicken is then stuffed with some boiled eggs well coated with sauteed onions, raisins and cashews. OK.. mouthwatering isn't it? The process is not done yet.. The whole chicken is then cooked in spicy onion tomato sauce to perfection. Now without delaying further let me go ahead a post this very delicious, Malabar Special Recipe - Kozhi Nirachathu - Akka Stuffed Chicken in Spicy gravy.

Ingredients Used : -

To Marinate:

One Whole Chicken ~ 2.2lbs/1 Kg (or use two small Cornish hens)
Turmeric powder - 3/4 tsp
Chilly powder - 1 tbsp
Black Pepper powder - 1 tsp
Salt - 1tsp
Lemon/Lime juice from 1 lemon/lime

For Filling:

Boiled Eggs - 2
Raisins few (optional)
Cashews few(optional)
Onion sliced fine - 2
Greens chilly chopped fine - 2
Freshly crushed Ginger-garlic - 1tsp
Raisins, cashews - 1 tbsp each (optional)
Turmeric powder - 1/2 tsp
Black Pepper powder - 1/2 tsp(or red chili powder)
Coriander powder - 1/2 tsp
Garam Masala - 3/4 tsp
Curry leaves few
Coriander leaves chopped - 2 tbsp
Coconut Oil/Veg Oil - 2 tbsp

For Gravy:

Red Onion Sliced fine – 3 (~3 Cups)
Tomato – 2(~2 Cups)
Ginger chopped fine - 1tbsp
Garlic chopped fine –1 tbsp
Green Chilly slit into halves – 3
Curry leaves – 3 to 4 sprigs
Turmeric powder – ½ tsp
Chili powder – ¾ tsp (optional)
Crushed fennel seed – ½ tsp
Coriander powder - 1 tsp
Garam Masala – 1tsp
Coconut Oil/Veg Oil

Preparation Method:-

First step is making the chicken ready for the preparation. Take out the chicken parts/giblets packet that comes with whole chicken from the cavity and set aside.
Peel off the skin and make incisions on the whole chicken especially on chicken breast and legs.
Squeeze a lemon/Lime, add a spoon off salt and apply all over the chicken. Wash the whole chicken one or two times and pat dry with paper towel.
Make a marinade of items listed under marinate list. Marinate the whole chicken by rubbing all parts of the chicken and making sure the marinate get inside the incisions. Set aside for 1 or 2 hours.
Now you can either braise(fry or slow cook in reduced heat) the chicken or pressure cook it according to the time availability. Pour coconut oil in a deep and wide pan big enough to hold the whole chicken. Add Curry leaves and saute. Now add the whole chicken
Reduce the heat to medium and Cover with a lid. Let it cook for seven-nine minutes. Open the lid and turn over the chicken slowly making sure the chicken don't stick onto the pan and start breaking.
Cover and cook again for another five-seven minutes or until chicken is well cooked inside. Take off the stove and set aside.

Egg Masala for Stuffing:-

Heat up another frying pan, add coconut oil to it, add raisins and saute till it pop up, strain and set aside. Add cashews saute till golden, strain and set aside.
Add curry leaves and saute for few secs, add onion, ginger, garlic and salt and saute till onion turns light brown.
Add turmeric powder, chilly powder, coriander powder and saute well to blend everything. Add the garam masala and saute well to combine.
Add the boiled egg, fried raisins, cashews and combine well to coat the boiled egg with masala. Set aside to cool completely
Stuff this egg masala into the braised chicken cavity.

Chicken Gravy:-

Heat up a kadai, preferably the same one used for braising so that the gravy gets all the chicken flavor. Add more oil if required, add curry leaves, onions, ginger-garlic, green chilies and saute well till onion turns golden color.
Add chopped tomatoes and saute till they are fully mashed up.
Add turmeric powder, crushed fennel, chili powder, coriander powder, garam masala and saute well till everything is combined.
If the masala is very dry add some water or coconut milk to add gravy and let it come to boil
Now add the braised whole chicken and spread the gravy on the whole chicken. Cover and cook on medium heat for three-five minutes.
Open the lid and turn the whole chicken over. Stir the gravy making sure not to stick on the bottom of the pan. Cover and cook again for three-four minutes. Remove from the stove. Sprinkle some more curry leaves and keep it closed until ready to serve
Drizzle some lime/lemon juice just before serving.
Serve warm with Rice/Roti/Chappathi. Enjoy !!

Whole Wheat Banana Pancakes ~ Soft and Fluffy

2014-05-06T00:42:00.000-04:00

So, which is your favorite kinda pancake? And how do you make soft and fluffy? My pancakes are mostly wheat ones as I try to make a better and healthy breakfast/meal. I do a lot of fruity ones and banana pancakes are default when I see the overripe bananas sitting on counter-top crying for my
attention.

My friend Manju gets vegetables and fruits from a near by store. On a Saturday evening she brought me a lot of banana which was really overripe and asked me to make some something out of it. Next day I made banana pancakes for breakfast and baked some banana bread in the evening. I served the pancakes topped with butter and whipped cream. Kids loved them with whipped cream

Ingredients: -

1. Whole wheat flour – 2 Cups

2. Eggs – 3

3. Milk – ½ Cup

4. Water ~ 2 ½ Cups

5. Overripe/Ripe bananas – 4

6. Salt a pinch

7. Sugar – 2 tbsp.

8. Baking Powder – ½ tsp.(optional)

9. Butter as needed(to spread and top the pancakes

Preparation Method:

· Add flour, salt, sugar and baking powder to a wide bowl and mix well using a wire whisk.

· In another bowl, beat eggs very well. Pour the beaten eggs to the flour mix and stir slowly with the whisk.

· Add milk and gently mix. Make sure there are no lumps.

· Grind the bananas in a mixer or Mash them very well using the whisk or fork.

· Add the banana to the batter, combine well again. Add water if the batter is too thick, batter should be of pouring consistency. Set aside for 15-20 mins.

· Wash a non-stick pan or griddle, wipe clean with a clean cloth/towel. Put on the stove to heat up the pan, make sure the stove is kept in medium heat. Butter the pan.

· Mix the batter with a ladle/spoon. Pour a small ladle of batter, do not spread the batter. As the pancake gets cooked, you will see the bubbles forming on top of the pancake.

· Turn the pancake upside down before the base gets darker. Let it cook for a minute or two. Take off the pan.

· Wipe the pan with a damp cloth and repeat the process.

· Serve the pan cakes topped with butter. Pair them with whip cream, strawberries and maple syrup. Enjoy!!!

Notes:-

1. For the best tasting pancake, make sure the base of the pancake do not turn dark, it should be of golden brown color. For this maintain the stove temperature to medium or if it electric figure out the best temperature to make sure the pancakes are slow cooked.

Ambalapuzha Paal Payasam and Happy Vishu Wishes/അമ്പലപുഴ പാൽപായസവും വിഷു ആശംസയും

2014-04-16T00:12:00.000-04:00

Wishing Everyone A Very Happy Vishu !!

എല്ലാവർക്കും വിഷു ആശംസകൾ

I agree, I had always been on and off throughout. But this phase of my life seemed the busiest ever. Family, Work and more work had kept me away from blogging for few months. I go through my fellow bloggers blog posts randomly but never get more than five minutes to sit infront of my laptop. I always feel guilty seeing my blog hybernating but did not have the time, energy and mindset to do blog post which needs a bit of compiling on write up and picture edits. I didn't want to do a random post which will not do justice to the recipe and myself.

Starting this year I have been actively involved in a Malayalee Association here in Washigton DC and is the Entertainment chair for Year 2014. We have a lot of events lined for year 2014 of which Vishu celebrtion was one of the most important one. NSGW celebrated Vishu 2014 on Saturday, April 12th for which we had in store a list of cultural programs. I had been co-ordianting for all the programs, finalizing the program chart, co-ordinating with choreographers, staging the kids group, conference calls on delegating tasks etc etc whick took most of my evenings and weekends. And at the proffessional end it is crazy busy with Release deadline coming up by end Of this month.

Even though the past 3 months had been hectic, the end result was really sweet and memorable one which I will cherish in my entire lifetime. The Whole Vishu celebration was purely Vishu theme based. We didnt have any cinematic dance kind of programs, instead we had a pure cultural event where the kids and adults performed on Vishu related themes/skits and songs. At the end of cultural programs we had a proffessional Drama 'Viradam' based on M.T Vasudevan Nair's Novel 'Randamoozham' performed by a 'Akkarakazhchakal' serial fame Haridev and Sanjeev's proffessional drama team from NJ. We were all excited meeting the team and working with the group, I also participated in a folk dance as part of the drama and also our ladies dance team including me from Maryland, USA performed a semi-classical dance.

Okk, I think thats enough about the stories, now let me share with you the recipe of this Ambalapuzha paalpayasam which is very apt for making on Vishu day to be served to Lord Sree Krishna. Ambalapuzha Palpaayam is considered as the most favorite payasam of Sree Krishna in Ambalapuzha temple, Alapuzha. There is a very beautiful story tale behind the evolution of this very famous and delicious payasam. You can refer to this link to read more.

Ambalapuzha paal paayasam Recipe as follows

Ingredients:-

Unakkalari/Broken Matta Rice - ¼ Cup(If they are not available you can use Basmathi Rice)
Milk - 1 ½ Litre
Sugar - ½ Cup
Raisins few
Cashews few
Ghee - 1 tsp
Cardamom pods -6
Sugar - ½tsp

Preparation Method:-

Pour milk into a pressure cooker, add sugar and stir well. Bring the milk to boiling point.
Rinse the rice one or two times and add to the milk. Stir well again till the bottom making sure rice is not sticking to the bottom.
Cover with the lid, put on the whistle. Reduce the heat to the lowest and let it cook for 20-25 minutes.
Put off the flame. Let it cool down completely to open the lid.
Heat up a small Wok/pan, add ghee, saute cashews and saute till golden brown. Remove and add to the payasam. Add raisins to the same ghee and saute till it pop. Add tot he payasam.
Crush/grind the cardamom with ½ tsp of sugar and add to the payasam. Stir well and serve warm. Enjoy!!

Note: The smallest jar of the Indian Mixer is very handy to grind the cardamom pods and sugar to get the cardamom powdery, it smells awesome and blend well with the payasam without any tiny lumps.

Kerala Fish Molee / Kerala Meen Molee (Meen Moilee)

2014-01-09T21:14:00.003-05:00

Ingredients Used:-

Fish - 1lbs(I used Tilapia Fillet)
Salt - 1 tsp + 1 tsp + more as required
Turmeric powder - 3/4 tsp + 1/4 tsp
Chilly powder - 1/2 tsp (optional)
Onion - 3 Med size very thinly sliced
Tomatoes - 3 thinly sliced in round shapes
Green Chilly - 8 to 10 count slit into halves
Finely chopped fresh Ginger - 2 tbsp
Curry leaves - 2 sprigs
Coconut Oil/Oil - 2 tbsp
Mustard Seeds - 1tsp
Thin Coconut milk - 2 Cup
Medium thick Coconut Milk - 1 Cup
Thick Coconut Milk - 1 Cup

Preparation Method:-

Cut the fish into medium bite size pieces. Wash them clean and pat dry.
Marinate the fish with salt, turmeric powder and chilly powder for at-least 30 minutes
Heat up an earthen ware/Clay pot/Manchatti and add coconut oil. Add mustard seeds and let it splutter.
Add few curry leaves, chopped ginger, onion and saute well till translucent.
Add turmeric powder and a tsp of salt, stir well to mix. Add the thin coconut extract(moonnam paal) and let it boil.
Add the marinated fish pieces and stir gently with a spatula. Keep in medium heat and bring to boiling point.
Add the Medium thick coconut milk and give a quick and gentle stir. Top the gravy with tomato rings and green chilies.

Cover with a lid and let it cook. Let the gravy boil for three-five mins till the tomatoes become soft
Now pour the thick milk and stir gently so that gravy mix up evenly.
When the curry starts to boil from the edges of the pan, put off the stove. Add more curry leaves and keep it covered until ready to Serve.
Serve with boiled rice/Appam/Dosa/Fried Rice or anything of your choice

Cooks Note:-

This Curry tastes better kept for couple of hours before serving.
You can shallow fry the fish pieces in coconut oil before adding to the curry which will not let the fish to break. This will add more taste as well.

Happy New Year 2014

2013-12-31T15:16:00.002-05:00

Dear All,

Wishing my friends, family and all the wonderful blog readers A Very Happy New Year 2014 !!

May this Year bring peace and joy in your life and take you towards Excellence J

Kind Regards

Cook-Ezee Team

Peechinga Chemmeen Curry/ Ridge Gourd Shrimp Curry

2013-11-25T18:22:00.002-05:00

I make various combination of Peechinga or Ridge Gourd either Vegan and Non-Veg. Shrimp-Ridge Gourd curry is one of our most favorite combination with this Veggie. If you get to buy some tender ridge gourd try making it with Shrimp, I bet it is a wonderful combo. I make the dry version of this combo as well, but curried shrimp and ridge gourd tastes equally great!! So here you go for the Recipe

Ingredients Used:-

Peechinga/Ridge Gourd - 2 Medium(Tender one's)
Shrimp - 1lb
Turmeric Powder - ½ tsp
Chilly Powder - 1 tbsp
Salt - 1 tsp(add more if required)
Slit Green Chilies - 5
Ginger chopped fine - 1 tbsp
Curry Leaves a sprig
Water - ½ Cup

To Grind:-

Grated Coconut - ½ Cup
Cumin Seeds/Jeera - 1 tsp
Dry Red chilies - 2
Turmeric Powder - ½ tsp

To Season/For Tempering:-

Coconut Oil/Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry leaves a sprig
Shallots chopped fine - 2(or ½ onion chopped fine)
Dry Red Chilies - 3

How I made It:-

Peel off the hard edges of the Ridge gourd with a peeler. Cut it into half and scrape off the inner seed section(If the veggie is very tender there will not be hard seeds, you do not need to remove the middle part in that case)
Cut it into small pieces and set aside.
Peel and deveine the shrimp, wash and clean twice. Marinate with turmeric powder, Chilly powder and Salt and keep aside for 30 minutes
Meanwhile grind together 'To Grind' ingredients and reserve.
In an earthen ware/manchatty, add the marinated shrimp, chopped ridge gourd, green chilies, ginger and water. Cover and cook for ten minutes or till the ridge gourd and shrimp is cooked and soft.
Add the ground coconut paste and add it to the cooked shrimp and veggie and bring to boil.
Simmer the heat to medium and let it boil for another three-five minutes. Take off the stove and add few curry leaves.
Heat up a small pan, add coconut oil, add mustard seeds and let it splutter. Add dry red chilies, curry leaves, chopped shallots/onion. Saute till shallots/onion turn light brown.
Pour over the curry and keep it covered till ready to serve.

Curry tastes better after couple of hours of making. Serve it with boiled Rice/Roti.

Carrot Beetroot Mezhukkupuratti - Carrot Beetroot Stir Fry

2013-10-17T09:41:00.004-04:00

Carrot Beetroot Stir Fry(Mezhukkupuratti) is one of my favorite stir fry from school days. I could finish off a bowl of rice just like that with this stir fry and some curd/yogurt. I love the color of carrot beetroot stir fry when combines with yogurt, transformation from deep red to pretty pink and they taste marvelous!!!! I would always suggest to use fresh beetroots as they are soft and tender. They are very easy to slice and dice and cooks up quick unlike aged ones which are hard to cut, takes longer to cook. So make this easy breezy stir fry for your lunch/dinner to serve with Rice/Roti!!!!

Ingredients Used:-

Beetroot - 3 (~ 2 Cups When chopped into strips)
Carrot - 2(~1½ Cups when chopped into strips)
Onion finely sliced - 1
Green Chilies - 4 slit into halves
Turmeric powder - ½ tsp
Salt - ½ tsp
Curry Leaves few
Coconut Oil/Oil - 1 tbsp + ½tsp

How I Made It:-

Heat a Kadai, pour coconut Oil/Coconut Oil. Add onions and green chilies and saute till onion turns translucent.
Add few curry leaves and saute for few seconds. Add salt, turmeric powder and stir to mix and combine.
Add the chopped carrot and beetroot and stir well to combine. Cover with the lid and let it cook in low-medium flame for five-seven minutes stirring one or two times in between.
Open the lid and check if beetroot is cooked enough, if not cover and cook for another three-five minutes.
If there is more moisture set the heat on high and stir for a minute or two.
Turn off the heat and drizzle ½ tsp of coconut oil(only if using coocnut oil, dont add oil if you are using normal oil) and few curry leaves and keep it covered until ready to serve.
Give a gently stir before serving to blend in the flavor of coconut oil and curry leaves. Move to a serving dish and serve warm with Rice/Roti