!! Vazhayila !

Koonthal/Calamari Peera Pattichathu

2010-03-08T08:28:00.005-05:00

Squid/Calamari with coconut and tamarind

Ingredients:-

Squid/Calamari/koonthal - 250 gm

Grated coconut - 1 cup
Onion/shallots chopped - 1/2 cup

Green chiles chopped - 3-4

Ginger chopped - 1 tsp

Garlic chopped 1 1/2 tsp

Crushed black pepper corns - 1 tsp

Turmeric powder - 1/2 tsp

Chili powder - 1/4 tsp

Kudampuli/Kokum/Fish tamarind - 2-3 pieces.

Curry leaves

Salt to taste

Oil

Mustard seeds

Method :-

Clean and cut the squid into thin circles.Soak the fish tamarind/kokum in a cup of water and keep

aside for 10 minutes.Combine Squid rings, grated coconut , chopped green chiles and ginger,

turmeric powder ,chili powder,crushed peppercorns and salt, and mix it well with your hands.

add the soaked tamarind along with water and let it stand for 5 minutes. Heat oil in a pan

and add mustard seeds. when they pop up add curry leaves, chopped onions and garlic.

saute well for 4-5 minutes. Add the squid- coconut -tamarind mix , along with 1/2 cup water,

and simmer it covered for 20 minutes,or until its is done and dry.( add more water if u think,

the squid rings are not cooked well.)

Cheers!!!!

Chana/Chickpea Biryani

2010-03-03T18:09:00.007-05:00

Ingredients:-

Basmati Rice - 2 cup

Cinnamon stick - 1

Bay leaves - 2

Cloves- 3

Cardamom-3

Butter - 3 tsp

Lime juice- 1 tsp

Salt tp taste

Hot water - 4 cups ( add 1/2 more cup depending on the rice)

For Channa Masala

Chana/chickpeas - 1 cup

Onion chopped - 1

Tomato chopped - 1

Green chili chopped - 1

Ginger - garlic paste - 2 tsp

Chili powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala - 1 1/2 tsp

Yogurt - 1/4 cup

Bay leaves - 2

Salt to taste

Butter/oil

mint leaves

For garnish

Cilantro

cashew nuts

Onion finely chopped

Method

Soak Channa for 6- 8 hours. Pressure cook the channa with salt to taste till it is done 3 whistles will be ideal .I used canned Channa, so i dint have to soak and cook it.

Cooking Rice

Soak the basmati rice for atleast 15 minutes and drain well.Heat oil/butter in a pan and add the whole spices- cinnamon, bay leaves, cloves and cardamom and fry it for a minute. Add the rice and fry it for 3-4 minutes, stirring frequently . Pour 4 cups of water ( some kind need 4 1/2 cups ) , salt and lime juice and cook it covered till the rice is done.

Making Masala

Heat butter/oil in a pan and add Bay leaves. add chopped onions and saute well for 5-6 minutes . add chopped green chile, ginger-garlic paste and chopped tomato and saute for 4-5 minutes, or until oil starts to seperate.

Add chili powder, coriander powder, turmeric powder, garam masala and salt and combine it well.

Add the soaked and cooked channa and mix well.Pour 1/4 cup of beaten yogurt and 1/4 cup water ,mint leaves and cook it covered till it is dry.

You can either mix the prepared rice and masala , by simply adding the masala to the rice, mix well and simmering it for 4-5 minutes.or You can layer it in an oven proof or micro wave proof dish and arrange rice and masala in layers , cover it with an aluminium foil and bake @ 350 degree for 10-12 minutes in oven and 6-7 minutes in a microwave.

For garnish, fry finely chopped onions and raisins till golden brown and sprinkle on top of the biryani with chopped cilantro.

Cheers!!!!!!

Gobi Manchurian

2010-03-01T08:48:00.000-05:00

Ingredients:-

Cauliflower - 1 medium
All purpose flour - 1/2 cup
Corn flour - 3 tsp
Chili powder - 1 tsp
Paprika powder - 1 tsp
Egg (optional)- 1
Salt to taste
Oil for frying

Onion diced - 2 small
Capsicum/Green bell pepper diced - 1(optional)
Ginger thinly sliced - 2 tsp
Garlic thinly sliced - 3 tsp
Green chili chopped - 4
Dried red chillies - 5( use only the seeds from the chili)
paprika powder - 1/2 tsp(optional)
Spring onion chopped - 2 1/2 tsp
Soya sauce - 1 1/2 tsp
Chili tomato sauce - 5 tsp
or Tomato sauce - 3 tsp and chili sauce - 2 tsp
Corn flour - 1 tsp(optional, for thick gravy)

Method
Boil 4 cups of water and set aside.Clean and cut the cauliflower into medium size florets. Put the cauliflower florets into the boiled water and let it stand for 10-15 minutes. drain and pat dry the florets.(This is to kill all the germs from the Veggie)
Combine all purpose flower,corn flour, chili powder,paprika powder , beaten egg and salt and make a thick batter by adding a little water. Dip the cauliflower florets in the matter and deep fry it, till it turns golden brown. Drain on paper towels.
Heat oil in a pan and add diced onions, ginger and garlic.Toss it for a minute and add Green chiles, capsicum and 2 tsp of Spring onion. Saute for 2 -3 minutes.( This should nt be allowed to get sauteed well)Add paprika powder, soya sauce, chilli and tomato sauce and salt.If you are adding cornflour , mix it with 1/4 cup of water and pour to the pan.
Stir in the fried cauliflower florets and combine it well. Take out the seeds from the dried red chili and add it to the pan. Simmer for 3 minutes and remove from heat
Serve warm , garnish with spring onions. Goes well with chapati , Chicken fried rice and Veg fried rice.
Cheers!!!!

Mushroom curry

2010-02-24T09:24:00.000-05:00

Ingredients:-
Mushroom chopped - 250 gm
Onion chopped - 2 medium
Tomato chopped - 1 medium
Green chile slit lengthwise - 2-3
Ginger and Garlic crushed - 1 tsp
Chili powder - 1 1/2 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Crushed peppercorns - 1/2 tsp
Bay leaves - 1
Curry leaves
Salt to taste
Oil

Method
Heat oil in a pan and add Bay leaves and curry leaves. Add chopped onions and saute for 5-6 minutes. Add chopped green chiles, ginger and garlic and saute till they are soft and have a flavor. Add chopped tpmato and stir fry for 3-4 minutes. Stir in teh chopped mushroom pieces and combine it well.Saute for 3-4 minutes. Make a paste with All the powders , adding little water and pour to the pan. Toss it well and let it stand for a minute. Pour 1 1/2 cups of water( depends on how much gravy you want), sprinkle garam masala and crushed peppercorns and salt. Simmer for 10-15 minutes, or until mushrooms are cooked and well blended with masala.Serve warm with Appam or chapati
Cheers!!!

Vegetable Stew

2010-02-16T13:10:00.001-05:00

Ingredients:-

Potato cubed - 2
Carrots cubed - 1
Frozen green peas thawed - 1/2 cup
Onion chopped - 2 ( i used white onions)
Green chiles slit lengthwise - 3-4
Thin coconut milk - 1 1/2 cup
Thick coconut milk - 1/2 cup
Bay leaves - 2
Cloves - 3
Cardamom - 3
Curry leaves
Salt to taste
oil

How to make Veg stew
Heat oil in a pan and add bay leaves, curry leaves, cloves and cardamom. Toss it for a minute .Add chopped onion and green chiles and saute for 4-5 minutes. Shouldnt allow it to turn brown.Now add, cubed potatoes, carrots and green peas and combine it well. saute for 3-4 minutes, stirring continously. Pour the thin coocnut milk and simmer it for 15-20 minutes , or until the veggies are well cooked .( Add 1/2 cup water if needed) Pour in the thick coconut milk and simmer for 2-3 minutes, but do not allow to boil. Add salt to taste and remove from fire.
Serve warm with Appam or chapati

Anu and Priya has passed on these cute gifts..Thanx a lot dear..i would love to share this with all my friends out there.....

Cheers!!!!

Kappa & Beef Curry

2010-02-12T09:03:00.001-05:00

Seasoned Tapioca and Beef curry

Ingredients:-

Kappa/Tapioca - 1 kg

Grated coconut - 1 cup

Turmeric powder- 1/4 tsp

Small onion chopped - 2 tsp

Green chiles slit lengthwise - 4

Cumin seeds - 1/2 tsp

Curry leaves

Salt to taste

Clean and cut the kappa into small pieces. Cook it covered by adding turmeric powder and salt, for 20 minutes or until it is well cooked. Drain and set aside.Grind grated coconut, green chiles, onions and cumin seeds to a corse paste by adding salt and very little water. Mix coconut paste and curry leaves with the cooked kappa and mash the kappa with the back of the spoon , and combine it well.Simmer for 3 minutes and if needed pour one tsp of oil on the top of it . Serve warm.

Beef curry

For the marinade

Beef - 1 kg

Chili powder - 1 1/2 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Garam masala - 3/4 tsp

Salt to taste

For the Gravy

Onions chopped - 2

Tomato chopped - 1

Coconut cuts - 1/4 cup

Green chili - 3

Ginger crushed - 2 tsp

Garlic crushed - 2 tsp

Chili powder - 1 tsp

Coriander powder - 1 tsp

Garam masala - 3/4 tsp

Curry leaves

Bay leaves

Salt to taste

Combine all the ingredients for the marinade and rub it with the beef and set aside for 15 minutes to 1 hour. Pressure cook the marinated beef for 3-4 whistles , by adding a couple of tspns of water.

Heat oil in a pan and add bay leaves and curry leaves.add the coconut cuts and fry it 4-5 minutes. stir in the chopped onions, green chiles and saute for 5-6 minutes, or until soft. add crushed ginger and garlic and combine well. Add tomatoes and saute for another 2 minutes.In a cup of water combine chili powder, coriander powder and garam masala and pour it to the pan.bring to boil and add the cooked beef piecesand salt to taste . Simmer for 15 minutes and serve warm.

Vineetha and Devi has passed on this beautiful award. Thanx a lot dearies...

Vineetha has shared this cute award with me. Thanx a lot dear..

I would like to share this with

Vrinda, Padma, Gita ,Cicily ,Gulmohar ,Sangi, Sangeetha, Neetz ,Erica, Kalai, Aparna ,Asha

Cheers!!!!!

Chicken Fried Rice

2010-02-08T13:27:00.007-05:00

Ingredients:-

Chicken Boneless pieces - 150 gm

Basmati rice - 2 cup

Onion chopped - 2

Ginger and garlic thinly sliced - 2 1/2 tsp

Green chili slit chopped - 3

Crushed peppercorns - 2 tsp

Garam masala - 1/2 tsp

Frozen peas, thawed - 1/2 cup

Carrot chopped - 1/2 cup

Egg - 1 ( optional)

Soy sauce - 1 1/2 tsp

Chilli sauce - 1/2 tsp (optional)

Salt to taste

butter/Sesame oil

Chopped celery

Wash and soak basmati rice for 20 minutes and drain. Cook the soaked basmati rice with 3 1/2 -4 cups of water and set aside.Clean and cook the chicken pieces with salt , garam masala and crushed peppercorns by adding 1/2 cup water, until cooked and all water is evaporated. Shred the chicken pieces well .

Heat butter/sesame oil in a pan and saute chopped onion, ginger, garlic, green chile, until soft. Add thawed peas and carrot and saute for another 7-8 minutes , or until it is cooked. Add soy sauce and chilli sauce and toss it well. Shift the veg mix to the side of the pan and cook beaten egg and scramble it well, and then mix it with the veg mix. add the shredded chicken and combine well.Stir in the cooked rice ,simmer it for 5-8 minutes, stirring frequently for all the veg and chicken mix to blend well with the rice..

Garnish with chopped celery, serve warm.

Cheers

Chembu Curry

2010-02-08T11:18:00.008-05:00

Taro in creamy coconut sauce

Ingredients :-
Chembu /Taro - 250 gm
Grated coconut - 1 cup
Green chilies chopped - 3-4
Garlic chopped - 1
Small onion/onion chopped - 1
Turmeric powder - 1/4 tsp
Tamarind pulp - 1 tsp
Mustard seeds
Dried red chiles-2
curry leaves
Salt to taste
Oil

Dissolve tamarind pulp in 1/4 cup water . Clean and cut the Chembu/taro into medium pieces.

Cook it with, 1 cup water, salt, and green chiles until done. Add more water if necessary and cook it

till all the water is evaporated.Grind grated cooconut, turmeric powder and chopped garlic to a

smooth paste adding very little water. Heat oil in a pan and add mustard seeds . when they pop up add curry leaves, dried red chillies and chopped onion. Saute till soft and add cooked taro/chembu pieces and stir in the coconut paste. Pour the tamarind water and simmer it for 5-6 minutes, or until it is well blended and sauce is thick. Serve warm

Cheers!!!!

Kuttanadan Chicken curry

2010-02-04T13:35:00.012-05:00

Chicken curry with Black pepper and garam masala..

Ingredients:-
Chicken - 1 kg
Onion chopped - 2
Green chili slit lengthwise - 3
Ginger Crushed - 1 1/2 tsp
Garlic crushed - 2 tsp
Crushed peppercorns - 2 1/2 tsp
Thin coconut milk - 1 cup(optional)
Garam masala - 1 1/2 tsp
Bay leaves - 2
Cinnamon stick - 1
Cloves - 1
Star anise crushed - 2
Curry leaves
Oil
Salt to taste

How to make kuttanadan style chicken curry

Clean and cut the chicken into medium pieces( i used boneless thigh). Heat oil in a pan or pressure cooker and add curry leaves, bay leaves, cinnamon stick, cloves and star anise.Toss it for a minute. Add chopped onions and saute till they are soft and starting to turn brown. Add crushed ginger, garlic and green chiles and saute for 3-4 minutes. Add Garam masala and crushed peppercorns and stir in the chicken pieces and mix it well. Add 1/2 cup water and and pressure cook for 3 whistles or cook normally in a cooking pan for 20-25 minutes or until it is done. if you are using coconut milk , pour 1 cup coconut milk and simmer for another 10 minutes . or if you are not using coconut milk and if you want more gravy add 1 cup water and simmer for 10-15 minutes. Serve warm!!!

Cheers!!!!

Broccoli-Tomato Thoran / Stir Fry

2010-02-03T09:36:00.003-05:00

Ingredients:-
Broccoli - 1
Tomato chopped - 1
Onion thinly sliced - 1
Grated coconut - 1/4 cup
Ginger grated - 1 1/2 tsp
Green chili chopped - 2 or 3
Turmeric powder - 1/4 tsp
Crushed Peppercorns - 1 tsp
Mustard seeds
Salt to taste
Curry leaves
Oil

Method
Boil 3 cups of water and remove from heat. Put Broccoli either as full or as florets in the boiled water and let it stand for 5 minutes.Drain and then finely chop it
Heat oil in a pan and add mustard seeds. When they pop up add curry leaves, grated ginger, green chiles and chopped onion and saute till onion is soft. Add chopped tomato and toss it well for a minute.Stir in the chopped broccoli , turmeric powder and salt and sprinkle 2 tspns of water and simmer for 3-4 minutes, stirring frequently . Add grated coconut and crushed peppercorns and cook for another 4-5 minutes. Remove from heat and Serve warm.
Padma has passed on this cute award..Thanx a lot deary..I would like to share it with all my blogger friends..

Cheers!!!!

Ethakka - Chemmeen Curry

2010-02-01T09:07:00.001-05:00

Raw Plantain and Prawns Curry

Ingredients:-
Prawns/Chemmeen - 1 cup
Raw Plantain - 1
Grated coconut - 1/4 cup
Chili Powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3/4 tsp
Onion/shallots chopped - 1 small
Ginger chopped - 1 tsp
garlic chopped - 2 tsp
Kokum/Fish Tamarind/Kudampuli - 2
OR
Tamarind Pulp - 1 tsp
Salt to taste
Curry leaves
Mustard seeds
Oil

Wash and devein the prawns if you are using fresh prawns. Peel and cut the Plantain into cubes. Soak the kokum/Fish Tamarind/Kudampuli in 1 cup water , Or dilute the tamarind pulp in a cup of water
Grind grated coconut, chili powder , and turmeric powder to a very fine paste.
Heat oil in a pan and add mustard seeds.When they pop up add curry leaves, Chopped onion, ginger and garlic. Saute till the raw smell disappears.
Add Coriander powder and toss it well for 30 seconds. Add Coconut paste Tamarind with water , and the plantain pieces. Cook n a medium flame for 3-4 minutes. Now Add Prawns and cook it covered on a medium flame for 7-8 minutes, or until they are done.
Serve Warm!!!!!

Chicken Masala curry

2010-01-28T18:07:00.001-05:00

Ingredients:-
Chicken - 1/2 kg
Onion chopped - 2
Ginger garlic paste 2 tsp
Green chilies slit - 2 (optional)
Red chili powder - 1 1/2 tsp
coriander powder - 2 tsp
turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Crushed Peppercorns - 1/2 tsp
bay leaves - 1
cloves - 2
Salt
Curry leaves
Mint leaves
Oil

Method:-
Clean and cut the chicken into medium pieces. Make a paste with red chili powder, coriander powder , turmeric powder, crushed peppercorns , salt and ginger garlic paste.
Apply this paste to the chicken and keep it for 30 minutes. In a cooking vessel or Pressure cooker , heat oil and add bay leaves , curry leaves and cloves and Saute chopped onions. When it is done, add the marinated chicken pieces , 1/2 cup water and pressure cook it for 3 whistles. Open the cooker when it is cooled , and add Garam masala and simmer it for 5 minutes.Serve Warm,garnished with Mint leaves

Cheers!!!!

Mushroom Pulav

2010-01-26T23:35:00.005-05:00

Ingredients:-
Basmati Rice - 2 cup
Mushroom - 250 gm
Onion chopped - 2
Ginger and garlic crushed - 2 1/2 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1/4 tsp
garam masala - 1/2 tsp(optional)
Water - 4 cups
Cardamom pods - 3
Cloves - 4
Cinnamon stick - 1
Bay leaves - 1
Mint leaves
Salt to taste
Butter/Oil/Ghee

How to make mushroom pulav

Soak the basmati rice for 15 minutes and drain.
Heat butter or oil in a cooking vessel, and add whole cardamom, cloves , cinnamon stick and bay leaves.Toss it for 30 seconds and add chopped onions.Saute till the onions are soft and have a flavour. Add crushed ginger and garlic and stir fry till their raw smell disappears. Stir in the chopped mushrooms and sute for 4-5 minutes( dice it into chunks since it gets small while sauteing.) Add turmeric powder, chili powder and garam masala and mix it well. Add the soaked rice and fry it for a minute or two.Add 4 cups of water and cook it covered on medium flame,for 8-10 minutes, or until the rice is cooked and the water is absorbed.(add more water if needed, mine came out just perfect with 4 cups of water). Switch off the flame and let it stand covered for 10 minutes before serving.
Garnish with mint leaves and Serve Warm with Cucumber Raita:-
For Cucumber raita
Cucumber diced - 1 cup
Yogurt - 2 cup
Onion sliced - 1
Green chiles
Salt to taste
Chili powder
Whisk yogurt in a bowl with little water.Add salt and mix well.
Add diced cucmber, Onion and green chiles and combine well. Sprinkle chili powder and chill sometime before serving.
Cheers!!!!

Poori Masala with Foodie Blogroll Rewards & a Gift!!!!!

2010-01-24T23:04:00.004-05:00

Hey ..Hope you all had a great weekend. My weekend was made even greater by Foodie Blogroll!!!!!
Yes I won Sanjeev kapoors party cooking book contest ....Hurray!!!! That was the very first time i was making a comment on the foodie blogroll...and i dint even know that it was posted..
This is the second time I am getting lucky with Sanjeev kapoor ji ..(The first one was in the knol contest last year).. I am so happy and excited and obviously waiting for the cook book to hit my shelf!!!!!!!!!

Thanks a bunch to all those who asked me about my lethargy...Things at home is making me really busy...and Plus i dropped my Laptop last week and made it a total loss. So had a gap of more than a week before i got the new one...I know i am gonna be really busy these days..So I expect me to be languid with Vazhayila more often...I wonder whether i would be falling to a no cooking phase..Sigh!!!!
Jisha of Jisha's Kitchen has made a wonderful gift for me n Vazhayila....She is a great buddy of mine , more like a sister..

Thanks a lot Sweetheart for this beautiful gift ..I m so touched...This is what exactly i think when i make something,Navee is gonna love it...Hahhaha...
( i lost so many recipe pics from my old laptop..Still wasnt able to recover ..So bad..)
Now coming on to todays recipe....

Ingredients:-
For poori
Wheat Flour - 2 cup
Salt - 1/2 tsp
Warm water - 1/2 cup
Oil - 2 tbsp
Oil for frying

For Masala
Potatoes - 2
Onion chopped - 1 small
Green chiles chopped - 2
Turmeric powder - 1/2 tsp
Mustard seeds
Curry leaves
Oil
A pinch of asafetida

How to Make Poori Masala

In a large bowl combine all the ingredients for Poori except the oil for frying.
Knead for 6-7 minutes until smooth and elastic. Cover and set aside for 30 minutes
Divide the dough into small balls. Roll out each ball into a thin circular pancakes
Heat the oil in a pan and deep fry the pooris very quickly, turning them over once, until deep golden in color.Drain on paper towels and Serve warm with Masala
To make masala:- Peel, dice and boil the potato until well cooked. Mash them well with the back of a spoon or a masher. Heat oil in a pan and add mustard seeds. when they pop up add Curry leaves, chopped onions and green chiles.when they are soft add salt and turmeric powder
Stir in the mashed potatoes and mix it well with the masala. Simmer it for 4-5 minutes, stirring well, so that it wont stick to the bottom.Remove from heat and serve warm with Pooris

Cheers!!!!!

Beans-carrot thoran

2010-01-22T01:02:00.001-05:00

Ingredients:-

Beans chopped - 1 cup

Carrot grated - 1/2 cup

Grated coconut - 4 tsp

Small onion chopped - 1

Turmeric powder - 1/4 tsp

Green chilies chopped - 2 -3

Ginger chopped - 1 tsp

Mustard seeds

Curry leaves

Oil

Method:-

Heat oil in a pan and add mustard seeds.When they pop up add chopped small onions , green chiles, ginger and curry leaves . Saute well till they are soft.

Add turmeric powder and mix it well. Stir in the chopped carrots and green beans and toss it well.Sprinkle a couple of tablespoons of water and simmer it covered for 7-9 minutes , until they are cooked and the raw smell disappears, stirring occassionally so that it wont stick to the bottom.Stir in the grated coconut and cook it uncovered for another 5 minutes .

Serve warm

Viki has passed on this beautiful award

Thanks a lot dear..I would like to share it with

Sangi,Lissie,Ally,Devi,Sangeetha,Shahana,Jisha,Siddhi,Aparna,Lena,Gita,Padhu,Mythreyi,Fathima,Rekha,Nisha,Prasu,Soma pradhan

Cheers!!!!!!!

Pacha Manga curry/Green Mango curry

2010-01-12T07:49:00.009-05:00

Ingredients:-
Raw/Green Mango - 1
Grated coconut - 1 cup
Cumin seeds - 1/2 tsp
Garlic - 1 clove
Turmeric powder - 1/4 tsp
Green chilli half slit -3-4
Onion/shallots finely chopped - 1 small
Dried red chilies - 2
Curry leaves
Mustard seeds
Salt to taste
Oil

How to make Pacha Manga curry/Raw Mango curry
Clean and cut the raw mango into medium pieces discarding the skin.
Cook it with 1/2 cup of water, salt and green chilies until the mango pieces are well cooked.Add more water if necessary.do not drain the excess water if you have.set aside
Grind grated coconut, cumin seeds and garlic into a fine paste, adding very little water
Add the coconut paste to cooked mango and bring to simmer.
Heat oil in a pan and add mustard seeds.When they pop up add red chilies,curry leaves, chopped onion/shallots and fry it for 2 minutes or until brown.
Pour this over the mango-coconut paste and remove from heat.
Serve warm...
Cheers!!!!

An Awesome Feast for the tummy

2010-01-11T12:44:00.010-05:00

The question is to all those away from their home land .....

Havent you ever ate your heart out for the kind of food your granny or momy makes??

Havent you ever wished for a place near by or at a drivable distance which has everything you crave for?

Havent you ever wished for someone else to cook everything you like, in its very authentic manner???

I did, I have, and I do.....a million times

I live in a place where you have Indian restaurants every nook and corner, But i m highly critical about the kind of food they offer, especially because of the fact that i dont usually get what i crave for. We had actually drove 1.5 hours to get a kerala lunch buffet , twice last year..

All my regular readers out there, i believe might know by this time that I always go for truly authentic ( not dfntly just by name) Indian food.

Last week I got an invitation(thanx to Vazhayila) from Mr Prabath Kumar, one of the men who runs AROMA PALACE- a restaurant in montclair which is famous for "true to its root" Indian cuisine...

We decided to go for a Sunday Lunch buffet, which has both North indian and South Indian dishes on the menu.

My DH and I had a HUGE,INCREDIBLY DELICIOUS lunch buffet, for a very reasonable price

The number of dishes of the lunch buffet was off the charts Awesome!!!!

Starting with Uzhunnu vada, Appam, Puri, kappa, Porotta, Chicken tikka masala, chicken roast, chilli chicken, chicken 65, Pork fry, beef curry, Egg roast, palak paneer, kerala fish curry, avial , erissery, moru curry, kheer, payasam..the list goes on.....

Everything was so Flavorful and cooked to perfection with the perfect blend of spices...

They have three great chefs mastered in both North Indian and south Indian cuisines.Hats off to them

Temme When was the last time you had such a feast that filled both your heart and tummy????

Plus they had made something especially for us...one of their specialities...Appam and Fish mappas(a fav of many celebrities )...OOOH Jeez..It melts in your mouth and it was too good to be true. That too was a huge portion and i Took more than half of it home....(the pic is my lunch today..hhehehe)

Can you guess the price of this huge lunch we ate????

its just $9.95 , which makes under $20 for two on weekends( sunday buffet menu has both North and south indian cuisines)

and $7.95 on weekdays.(mainly north indian)

Where else will you get all these for this price?????

I have been to many indian buffets in many states in US and; but nothing has captured my tatse buds as this one....

SO those who are in NJ/NY or visiting NJ/NY , when you plan your next dine out , do go to aroma palace and experience the incredible food...and those who crave for a lunch with lot of kerala dishes , the perfect one is sunday lunch buffet....

This place has just about every component of a good meal that you crave for; fabulous food, comfy place, and respectful treatment.

Without any doubt Aroma Palace is a great place to fill your mind and tummy , without forking out a lot of money.....

Check out their website for more info http://www.aromapalace.net/

Aroma palace

379 Bloomfield Ave

Montclair, Nj

Cheers!!!!!

Nadan Egg Roast

2010-01-08T13:22:00.005-05:00

Spicy Egg Roast

Ingredients:-
Hard boiled egg - 3
Onion chopped - 2 medium
Ginger chopped - 1 tsp
Garlic chopped - 1 tsp
Tomato chopped - 1
Chilli powder 1 tsp( i used Kashmiri red chili powder)
Turmeric powder - 1/4 tsp
Crushed peppercorns - 1/2 tsp
garam masala - 1/2 tsp
Mint leaves
Salt to taste
Curry leaves
Oil

How to make Nadan egg roast
Remove the shells of the hard boiled eggs. Make 4 half slits in egg vertically
Heat 1 tsp of oil in a pan and shallow fry the whole eggs turning it frequently for 3-4 minutes, or until they start to turn brown(this step is optional...).Set aside
Heat oil in a pan and chopped onions and fry till they turn golden brown. now add the chopped garlic and ginger and toss it well for a minute.Add the chopped tomato pieces and fry it on a low flame.Add chili powder, turmeric powder, crushed pepper corns, Garam masala and combine it well.Add 1/4 cup water and cook it till the gravy is thick.
Now add the fried egg pieces( or you can add it without frying) and combine it well
let it stand on a low heat for 3-4 minutes, stirring occasionally .
Remove from heat and serve warm, garnish with mint leaves.
Cheers!!!!

100th post and Happy Birthday To Vazhayila

2010-01-06T14:09:00.002-05:00

It was on a lazy winter afternoon , this same day a year back , i gave birth ( ofcourse without much pains) to this Space of mine in the blogging world... Vazhayila!!!!!

I am not posting a recipe today as i dint do it in my first post.(BTW, i dint make this cake..heheh)

I cant believe its been an year...I was such a lazy bump , and my progression with the number of recipes has been very limited...But its only aftr August 2009 I made this real serious, and i m sure i have been regular after that. I am really grateful to all those known and unknown readers of my blog, for their encouragements through comments and mails. I am so happy that i could make real good friends with so many people out there. I wonder how would i have known you all without this medium???? To be honest, I am always amused and amazed by the kind of recipes you all come up with..I knew nothing about taking god pics of the dishes i make , but You all taught me that.....Each one of you has encouraged and motivated me in one way or another. I know it sounds as a cliché but " Vazhayila wouldnt have come so far without the love and support of all you guys... Thank You so much!!!!!!!!! "

Cheers!!!!!!

Kudampuliyitta Chemmeen Olarthiyathu

2010-01-04T16:17:00.005-05:00

Spicy and Tangy Prawns

Ingredients:-
Prawns/chemmeen - 1/2 kg
Onion chopped - 2 medium
Ginger crushed - 2 tsp
Garlic crushed - 2 tsp
Chilli powder - 1 1/2 tsp
Coriander powder - 1/2 tsp
Turemeric powder- 1/4 tsp
Crushed peppercorns - 1/2 tsp
Kokum/Fish tamarind/Kudampuli - 3-4 pieces
Coconut cuts- 1/2 cup
Curry leaves
Mustard seeds- 1 tsp
Salt to taste
Oil

How to make Chemmeen/Prawn olarthiyathu

Wash and devein the prawns if you are using fresh prawns
Soak the Kokum/Kudampuli in 1 cup water and set aside
In a small bowl combine Chili, coriander and pepper powder , salt, crushed ginger and garlic and curry leaves
Apply this paste to the prawns and keep aside for 10-15 minutes
In a cooking vessel,(Clay pan or pot is the best) Combine the marinated prawn and the Kokum/Fish tamarind with soaked water and cook it on a medium flame until the prawn is done and dry.Prawns will get cooked fast,And do not overcook it cos it will get hard
Heat oil in a pan and add Mustard seeds.When they pop up addcoconut cuts and fry it for 2 minutes, then add chopped onion, curry leaves and sauté till they turn golden brown.
Stir in the cooked prawns and toss it well
Let it fry on a medium heat for 6-7 minutes, stirring continuously.
Remove from heat and serve warm
Cheers!!!
Recipe Source - Vanitha

Beef Curry with Coconut Milk and Happy 2010

2009-12-30T16:05:00.005-05:00

Another Fresh New year is here.
Another year to live
To banish worry, doubt and fear,
To love and laugh and give!
To daily grow and try to be
My highest and my best!
William Arthur Ward
May the Angel Brings you the blessings of Peace and Harmony To you and your family on this NEW YEAR
Have a Wonderful and Prosperous New Year!!!!NJOY!!!

Now on to the Recipe...

Ingredients:-
Beef - 1/2 kg
Onion thinly chopped - 2
Ginger crushed - 2 tsp
Garlic crushed - 2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Crushed pepper corns - 1 tsp
Garam masala - 1 tsp
Cumin powder - 1/4 tsp
Thin coconut milk - 2 1/2 cup
Bay leaves - 1
Curry leaves
Salt to taste
Oil
Mint leaves

Method
Clean and cut the beef into medium cubes
In a bowl mix 1 cup coconut milk , Chili , coriander, turmeric ,cumin powder and salt
Add the beef to the bowl and mix it well until they are evenly coated.Let it stand for 30 minutes
Heat oil or butter in a large pan and add bay leaves and curry leaves and toss it for a minute
Add the onions, garlic and ginger and cook gently for 4-5 minutes or until they are soft
Take the marinated beef pieces and add to the sauce pan .
Sauté gently on medium heat , stirring constantly , for 7-8 minutes
Add the spice mixture in which the beef was coated and the remaining coconut milk and mix well
Add Crushed peppercorns, garam masala and mint leaves and cook it covered till the beef is done , this will take about 40 minutes.(Add more water if necessary, for the beef to cook)
Or you can pressure cook this for 3-4 whistles and then slow cook for another 10-15 minutes.
Serve warm with Appam or Rice
Cheers!!!!!

Fish Tandoori

2009-12-28T16:47:00.008-05:00

Hello all,

Hope you had a wonderful holidays..I m sorry that i missed many posts over the weekend :)

Unexpected guests, friends, and family gatherings filled my holidays. So i dint even get a chance to see my blog too... This is a recipe i got from a book called complete Indian cooking. My Dh later took this one and made it his own..he make something for me every saturday night and ever since we bought a grill, This Fish tandoori has become our Favourite.

Ingredients:-

Fish fillets or Steaks - 2( I used Tilapia fillets)

paprika powder - 1 1/2 tsp

Red chili powder - 1 tsp

Ground Cumin - 1/2 tsp

Ground fennel seeds - 1/4 tsp

Yogurt - 2 tsp

Oil - 1 tsp

Salt to taste

To garnish

Lemon slices-2

Onion slices-2

Green chillies-2 slit lengthwise

How to make Fish tandoori

Wash the fish fillets and then gently pat dry them with paper towels

Put the yougurt in a bowl with oil, paprika,ground cumin and fennel seeds, chili powder and a little salt.Mix well together

Place the fish fillets in the bowl and rub well with the tandoori mixture.Cover the bowl and leave in a cool place to marinate for 4-5 hours

Transfer the Fish to a hot grill and grill for 15-20 minutes.

Transfer the marinated fish to a shallow , oven proof baking dish.Bake uncovered in a preheated oven at 350 degree F for 25 minutes.

Serve warm garnished with lemon, onion and green chilies.

Malar has passed on this beautiful award .

Thanks a bunch dear..and i would like to pass on this to all my fellow bloggers,Kindly accept it.

Cheers!!!!

Chemmeen Biryani/Prawns Biryani

2009-12-20T19:24:00.003-05:00

Ingredients:-
For Rice
Basmati Rice - 2 cup
Cinnamon - 1 stick
Bay leaf - 1
Cloves - 3
Cardamom - 3
Salt to taste
Butter - 3 tsp
Lime juice - 1 tsp
Hot water - 4- 41/4 cup
For Chemmeen/Prawn masala
Prawns/Shrimp -1/2 kg
Onion thinly sliced - 2 cup
green chili - 3
ginger chopped - 2 tsp
Garlic - 8 cloves
Tomato chopped - 1
Yogurt - 4 tsp
Chili powder - 1 tsp
Corinader powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 2 tsp
Crushed pepper corns - 1 tsp
Thin coconut milk - 1/2 cup (optional)
Mace - 2
bay leaves - 1
Cloves - 3
Oil/Butter
Mint leaves
Cilantro/Corinader leaves.
For Garnish
Onion finely chopped - 1 tsp
Cashew nuts - 2 tsp
raisins - 2 tsp

Cooking the rice
Soak the basmati rice for atleast 15 minutes and drain well.
Heat 3 tsp of butter in a cooking vessel and add the whole spices- cinnamom stick, bay leaves, cloves and cardamom and fry it for a minute
Add the basmati rice and fry it for 3-4 minutes . Add 4 cups of water ( some rice needs 4 1/4 cup) , salt and lime juice and cook it covered till it is done.

Making masala
Clean and pat dry the prawns.Marinate it with salt , 1/2 tsp chili powder and 1/2 tsp of garam masala and set aside for 30 minutes.
In a coffee grinder or small jar of blender grind chopped green chiles, ginger and garlic to a smooth paste or even you can add it in the crushed form.
Heat butter /oil in a pan and fry the raisins and cashew nuts until golden brown .Remove and drain on paper towels.
Add the onion( for garnishing) to the pan and fry until golden, remove an drain on paper towels
In the remaining butter/ghee/oil ( add more if you need) fry the marinated prawns for 5-6 minutes(this is optional, you can either fry the prawns and add it , or you can directly add it to the gravy)and drain.
sauté chopped onion until they are soft and turn golden brown.Add the ginger-garlic and green chili paste an sauté till the raw smell disappears
Mix together the spices like chili powder, coriander powder, garam masala,turmeric powder, crushed peppercorns and fry it for 2 minutes
Now add the whole spices , mace, bay leaves and cloves and mix it well
Slide in the marinated or the fried prawns and mix it well
Add yogurt , coconut milk( or you can add water 1/ 4 cup). chopped mint leaves, coriander leaves and simmer it for 10 minutes , until the prawns are cooked and the masala is dry.
Layering and serving
Now take a baking dish , brush it with some butter / oil . Spread a layer of rice in the bottom and the masala on the top.Arrange complete rice and the masala in layers..Garnish with fried onions, raisins and cashew nuts.Cover it with an aluminium foil
Preheat Oven to 350 degrees and bake this for 10-12 minutes.
In a microwave , arrange it in the same way in a microwave safe dish and cook it for 6-7 minutes.
On stove top arrange it in a vessel , cover it with a lid and keep it on top of a heavy tawa and heat it for 6- 7 minutes
Serve with raita and pickle
Cheers!!!!!!

Varutharacha Meen curry

2009-12-17T17:07:00.004-05:00

Kerala Fish Curry in roasted coconut gravy

Ingredients:-

Fish - 1/2 kg ( You can use any fish , i used Salmon ,thats y the fish pieces are red)

onion chopped - 1 small

Crushed ginger and garlic - 1 tsp

Green chiles slit lengthwise - 3

Crushed pepper corns - 1 tsp

turmeric powder - 1/4 tsp

Kodampuli/ Kokum/Fish tamarind - 2-3

Salt to taste

Mustard seeds

Curry leaves

Oil

For roasted coconut paste

Grated coconut - 1 cup

Chili powder - 1/2 tsp

Coriander powder - 1 tsp

Shallots - 3-4

Fennel seeds - 1/2 tsp

How to make Varutharacha meen curry

Clean and cut the fish into medium pieces.Soak Kudampuli in 1 cup of water and set aside

Heat 1 tsp of oil in a pan and add the grated coconut , shallots and fennel seeds. dry roast them by stirring continously. When they start to turn brown add red chilli powder and coriander powder and fry for a minute or so and remove from heat. dont forget to toss it continuously because it can easily get burned. Add the chilli and coriander powder only in the end , otherwise it will get burnt fast. let it cool and grind them to a paste by adding very little water. I use , as always, coffee grinder for all my small deeds .

Heat oil in a pan and add mustard seeds.when they pop up add curry leaves, green chiles, crushed ginger and garlic, toss them for 2 minutes and then add chopped onion and sauté well for a couple of minutes .

when they are soft add turmeric powder and the soaked kudampuli along with water and mix well. add 1 or 1 1/2 ( depends on the qty of fish)more cup of water and add the fish pieces, salt and crushed peppercorns .Cover it with a lid and simmer it for 8-10 minutes.Uncover the pan and add the roasted coconut paste and simmer for another 10-12 minutes, until the gravy gets a little thick( ur choice, some like it loose) and the fish pieces still hold its shape.

Remove from heat and serve warm
Cheers!!!!

Mushroom - Mutta Thoran

2009-12-16T05:26:00.009-05:00

Mushroom - Egg Stir fry

Ingredients :-

Mushroom finely chopped - 1 1/2 cup

Egg - 3

Onion finely chopped - 1 small

Green chillies chopped - 2-3

Crushed ginger - 1/2 tsp

Turmeric powder - 1/4 tsp

Grated coconut - 1/2 cup

Crushed pepper cons - 1 tsp

Salt to taste

Mustard seeds

Oil

red chiles

Curry leaves

Method

Beat egg well with salt and grated coconut

Heat oil in a pan and add mustard seeds. When they pop up add curry leaves and red chiles and toss it well

Add chopped onion, green chiles and ginger and sauté for a couple of minutes

Add finely chopped mushrooms and sauté well till it is dry, it will take about 7-9 minutes

Add turmeric powder and toss it well

Now add the beaten egg mixture and stir continuously , to shred the lumps forming

Simmer and stir continuously for about 6 minutes, till the egg is cooked and it is completely dry

Add crushed peppercons and toss it well

Remove from heat and serve warm

Reminds you of chundu- payar thoran .click for the recipe

Cheers!!!!