Yummy O Yummy

Oyster Mushroom Stew

2012-01-26T09:55:00.000-08:00

Ingredients (Serves 2)

1. Oyster mushroom – 250 gm (You can also use button mushrooms but oyster mushrooms will be much tastier)

2. Onion – 1 small, sliced

Ginger – 2 tsp, thinly sliced

Green chilies – 4, slit

Curry leaves – 1 sprig

3. Tomato – 1 medium, sliced

4. Turmeric powder – 1/4 tsp

Coriander powder – 1.5 – 2 tsp

Garam masala powder – 1/4 tsp + 1/4 tsp

5. Thick coconut milk – 1/4 cup

6. Salt – To taste

7. Oil – 3 tsp + 1 tsp

8. Mustard seeds – 1/4 – 1/2 tsp

Dry red chilies – 2, broken

Pearl onions – 3 – 4, thinly sliced

Curry leaves – A few

Method

1. Tear the oyster mushroom into pieces (do not throw away their stems). Wash well and drain. Set aside.

2. Heat oil in a deep pan / cheena chatti. Add sliced onion, little salt, ginger, green chilies and curry leaves. Saute until onion turns light golden. Add sliced tomato and saute until soft. Add the turmeric powder, coriander powder and 1/4 tsp garam masala powder. Saute for 1 – 2 minutes and add the drained mushroom pieces. Saute for 4 – 5 minutes without adding water. When the water from the mushroom is almost evaporated, add around 1 cup hot water. Mix well and add enough salt. Cover and cook for 8 - 10 minutes at medium-low heat. Open the lid and add 1/4 cup thick coconut milk and 1/4 tsp garam masala powder. Mix well and switch off. Taste-check for salt.

3. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add the pearl onions and saute until browned. Add the curry leaves and fry for a few seconds. Pour this seasoning over the curry. Serve with chapatis.

Aloo Poha

2012-01-23T18:47:00.000-08:00

Ingredients

1. Thick poha / flattened rice flakes – 1.5 cup

Turmeric powder – 1/4 tsp

2. Mustard seeds – 1/2 tsp

3. Urad dal – 2 tsp (optional)

Peanuts – 2 – 3 tbsp

4. Potato – 1 small, cut into very small cubes

5. Onion – 1/2, small, chopped

Green chilly – 1, chopped fine

6. Salt – To taste

7. Oil – 2 - 3 tsp

8. Lemon/lime juice – 2 tsp

9. Cilantro – 2 tbsp

Method

1. Put the thick poha in a colander and hold it under running water for about 30 seconds. Mix the poha with 1/4 tsp turmeric powder and little salt. Set aside for 15 minutes.

2. Heat oil in a pan. Splutter mustard seeds. Add urad dal and peanuts. When they turn golden, add potato cubes and little salt. Cover and cook for a few minutes at medium-low heat. When they are cooked, add onion and green chilies. Saute for a minute or two and add the poha. Mix well. Check for salt. Cover and cook for a few minutes. Switch off. Add lemon juice after 2 minutes and mix well. Garnish with cilantro. Serve with curd / jalebis.

Baklava Muffins – Celebrating Two Years of Blogging!

2012-01-20T00:44:00.000-08:00

We are extremely happy to announce that Yummy O Yummy has completed two wonderful years of sharing yummy treats with the world! We would like to take this opportunity to thank each and everyone - our family, friends, bloggers and readers for your continued support and encouragement. Special thanks to all who subscribed to our updates, went through them, shared them with others and followed/liked our blog :). Yesterday we had a look at the blog stats for the last two years and the most viewed pages were Onam Sadya Dishes, Kottayam Style Fish curry, Chicken Roast, Fish Biriyani, Parippu Vada, Fish Pickle, Apple Pickle and Kallappam.. We look forward to share more of our recipes with you, hope you continue to enjoy them and encourage us with your comments/suggestions...

To celebrate this wonderful occasion, I would love to share the recipe for Baklava Muffins. I tried it from Nigella Lawson’s "How to be a Domestic Goddess" which was gifted to me by my dear sister. I have already tried out a few bakes with grand success and this has been my favorite so far. These baklava muffins are really easy to make and tastes super-delicious. The crunchy walnut-cinnamon filling and the honey drizzled crust are reminiscent of the flavors in baklava, a Turkish pastry. As Nigella said "these taste so good: gooey, crunchy, soft and filling". Hope you will enjoy it as much as we did..

Ingredients (Makes 12)

For the filling

Chopped walnuts – 1/2 cup
Sugar – 1/3 cup
Cinnamon powder – 1 1/2 tsp
Butter – 3 tbsp, melted

For the muffins

Plain flour – 1 cup plus 7 tbsp
Baking powder – 2 tsp
Baking soda – 1/2 tsp
Sugar – 1/4 cup
Egg – 1 large
Unsalted butter – 3 tbsp, melted
Buttermilk – 1 cup plus 2 tbsp (or 3/4 cup plain yoghurt and 1/3 cup low-fat milk)

For the topping

About 1/2 cup honey (I used only 2 – 3 tbsp)

Method

1. Preheat the oven to 400 F.

2. Mix all the filling ingredients together in a small bowl, and then get on with the muffins. In a large bowl, mix together the flour, baking powder, baking soda and sugar.

3. In a wide-mouthed measuring cup, whisk the egg, melted butter and buttermilk (or yogurt-milk mix). Make a well in the dry ingredients, pour in the liquid and mix lightly and gently, remembering to keep it bumpy rather than going all-out for smooth: anything more than the gentlest handling makes for heavy muffins.

4. Fill the muffin papers one-third full, add a scant tablespoon of filling, then cover with more muffin mixture until two-thirds full. Sprinkle the remaining filling on top of the muffins.

5. Bake for 15 minutes, by which time they should be golden-brown and ready.

6. Put the muffins, still in their papers, onto a rack and drizzle with honey. You may find it easier to warm the honey a little before pouring. It tastes soft, crunchy and delicious.

Check out our first anniversary post – Basboosa / Egyptian Semolina Cake

Flavored Snow

2012-01-18T17:01:00.001-08:00

Here’s an easy, frozen treat for you all..

Ingredients

Fresh snow
Strawberry syrup
Chopped strawberries/any other fruits

Collect pure snow in a bowl and drizzle some strawberry syrup over it. You can top it with chopped strawberry /any other fruits, if you want. Enjoy!!

Pics and recipe contributed by my friend, Manju Jyothish

Meen Pulincurry

2012-01-16T13:47:00.001-08:00

Ingredients (Serves 3 – 4)

1. Fish – 400 – 500 gm, cleaned and cut into medium-small pieces (I used 2 medium-small salmon fillets. You can also use kingfish, tilapia etc)

2. Ginger - 2 – 3 tsp, thinly sliced

Pearl onions – 10 – 12 or 1 small savola, sliced

Tomato – 1 small, sliced

Green chilies – 3, slit

Turmeric powder – 1/4 tsp

Chilly powder – 1.5 - 2 tbsp

Coriander powder – 1 tbsp

Curry leaves – 1 – 2 sprigs

Salt – To taste

3. Kudam puli / gamboge – 3 or to taste (Soak in 1/2 cup warm water for 15 minutes and tear into small pieces)

Hot water – 1.5 – 2 cups

4. Coconut oil – 2 tsp

Method

Combine the fish pieces and ingredients numbered 2 in a meen chatti/claypot . Add the kudam puli pieces and hot water. Cook covered for 15 – 25 minutes or until the fish pieces are done and gravy is somewhat thick, at medium-low heat. Remember to rotate the claypot every 6 - 8 minutes. If there is too much gravy, cook for a few more minutes at medium flame without covering it. Check for salt. Pour 2 tsp coconut oil and a few curry leaves. Cover with a lid for 15 minutes. Serve with hot rice.

Recipe Courtesy – Vanitha

Bread Fruit (Cheema Chakka) Thoran

2012-01-11T22:43:00.000-08:00

Ingredients

1. Bread fruit – 2 – 2.5 cups (cubed)

2. Onion - 1 small, cubed

3. Grated coconut – 3/4 cup

4. Turmeric powder - 1/4 tsp

5. Chilly powder - 1 tsp

6. Coriander powder – 3/4 tsp

7. Garam masala powder - 1 tsp

8. Mustard seeds – 1/2 tsp

9. Dry red chilies – 2, broken

10. Curry leaves – 1 sprig

11. Oil – 2 - 3 tsp

12. Salt – To taste

Method

1. Combine the grated coconut with turmeric powder, chilly powder, coriander powder and masala powder.

2. Heat oil in a cheena chatti /any pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Add the breadfruit and onion cubes along with the grated coconut mixture. Add enough water (around 3/4 - 1 cup) and salt. Cook covered at low heat until done. Check in between and add more water if required. Once its done, open the lid and stir-fry until dry. Serve warm with rice and an ozhichu curry.

Cranberry Orange Bread

2012-01-06T23:49:00.001-08:00

Ingredients

1. All purpose flour – 2 cups

Baking powder – 1.5 tsp

Baking soda – 1/2 tsp

Salt – 1/2 tsp

2. Butter – 6 tbsp, softened

Sugar – 1 cup

Vanilla extract – 1 tsp

Egg – 1, large

Freshly squeezed orange juice – 3/4 cup (I used 4 mandarin oranges)

Orange zest – 1 tsp, grated

3. Fresh or frozen cranberries – 1 cup, chopped (You may also use dried cranberries)

Walnuts – 1 cup, chopped

Method

1. Preheat oven to 350 F. Grease a 9 x 5 x 3 inch loaf pan. Set aside.

2. Whisk the all purpose flour together with the other dry ingredients numbered 1, in a medium bowl. Set aside.

3. Cream butter and sugar in a large bowl using a hand mixer. Add vanilla extract and egg. Beat well. Add orange zest and orange juice. Beat well and add the dry ingredients gradually. Mix with a spatula until well-combined. Stir in the chopped cranberries and walnuts. Pour the batter into the prepared loaf pan. Bake for 55 – 60 minutes or until a toothpick inserted near the center comes out clean. Transfer to a wire rack after 5 minutes. Cool down and cut into slices. Enjoy!!

Recipe Source – Adapted from here and here

Eggplant Fry

2012-01-03T21:31:00.001-08:00

Ingredients (Serves 1 – 2)

1. Eggplant – 4, small (You can use any variety of eggplant you prefer)

2. Turmeric powder – 1/4 tsp

Chilly powder – 1 – 1.5 tsp

Coriander powder – 3/4 – 1 tsp

Garam masala powder – 1/4 – 1/2 tsp

Salt – To taste

3. Vegetable oil – To shallow fry

Method

1. Slice the eggplants thinly. Put them in a vessel filled with water. Drain well.

2. Combine the ingredients numbered 2 in a bowl. Add little water to make a very thick paste. Rub this spice mixture on to the thinly sliced eggplants. Set aside for 5 minutes. Heat oil (do not use more than 1 – 1.5 tbsp as eggplant absorbs oil) in a pan at medium heat. Shallow fry the eggplant slices until brown and crispy, flipping over to the other side in between. Drain on to a paper towel to remove excess oil. Serve hot. It goes extremely well with rice and dal/ pulliseri or curd rice. Enjoy!

Tips

Instead of frying, you can bake the sliced eggplants. Add 2 tsp oil to the marinade and arrange the marinated eggplants in a baking sheet lined with aluminium foil. Grease the foil and bake at 375 F for about 8 – 10 minutes. Now turn the broil mode and broil for 2 – 3 minutes. You don’t need to flip them. Serve immediately.

Badam (Almond) Peda

2012-01-01T10:56:00.001-08:00

Wishing you all a very happy and prosperous New Year!!

Ingredients (Makes 20 – 25)

Almond flour/meal – 2 cups

Sweetened condensed milk – 1 can (14 oz, 396 gm)

Butter / ghee – 1/4 cup (1/2 stick)

Cardamom powder – 1/4 tsp

Method

Heat a heavy-bottomed pan or a non-stick pan at medium heat. Melt butter and add the almond flour and sweetened condensed milk. Stir continuously for about 10 minutes or until it thickens. Bring down the heat to low and stir until the mixture leaves the sides of the pan. (To check the consistency, cool a small portion of the mixture and see if it rolls). Add cardamom powder. Mix well and switch off. Set aside to cool for 10 mts or until it is cool enough to handle. Grease your hands and shape into small balls and make into any desired shapes. Alternatively press the hot mixture on to a greased plate. Flatten evenly using a rolling pin or metal spatula to about 1/4 inch thick sheet and leave to cool. Cut into diamond shaped pieces. Store in a refrigerator for about 1 week.

To make almond flour

1. You can use either blanched or unblanched (skin on, roughly chop them and blend in a mixer until you get a fine flour) whole almonds for making the flour. To blanch almonds – Place whole almonds in a bowl and pour boiling water over it. Let sit for 1 minute. Strain and rinse with cold water and drain. Remove their skins and pat dry. Toast them in an oven or skillet or just air dry for 2-3 days. Before grinding, make sure they are completely dry.

2. Take some blanched, dried almonds and put them in a mixer/blender, food processor or coffee grinder. Use only about 3/4 cup at a time otherwise the ground flour will be uneven. Pulse a few times or until they have a medium-fine texture. Do not over-grind as the nuts will release a lot of oil and you will end up with almond butter instead. (Grind only 2 - 3 seconds at a time.) Sift the ground nuts through a sifter/sieve and grind the remaining larger particles again in the mixer. Store the almond flour in a refrigerator for up to one month.

Tips

Sugar can be added to the almonds while grinding to prevent clumping as it absorbs the oil released from the almonds.

Mexican Wedding Cakes (Snow Balls)

2011-12-26T11:30:00.001-08:00

Ingredients (Makes 24 )

Butter - 1/2 cup, softened
Vanilla extract - 1/2 tsp
Powdered sugar - 1/4 cup
All purpose flour - 1 cup
Walnut - 1/2 cup, finely chopped ( I crushed them in a mixer. You can use other nuts such as pecans, almonds, cashews etc)
Salt - 1 pinch
Powdered sugar - 1/4 - 1/2 cup, to roll the cookies

Method

1. Preheat oven to 325 F and place rack in the center of the oven.

2. In a large bowl, cream the butter until smooth. Add in the vanilla extract and powdered sugar and beat until light and fluffy. Add in the all purpose flour and 1 pinch salt. Mix well with a spatula and stir in the crushed / finely chopped nuts. Mix everything well with your hands/spatula to form a dough. Shape into 1 inch balls and place 1 - 2 inches apart in an ungreased baking sheet. Bake for 14 - 15 minutes until the bottom of the cookies turn slightly brown. Remove and place on a wire rack for a few minutes. While still warm, roll them in powdered sugar. Cool down and roll in the remaining powdered sugar (optional) before serving. They can be stored in airtight containers for up to 1 week.

Notes
- They are known by different names such as Russian Tea Cakes, Snow Balls, Snow Drops, Sugar Balls, Butter Balls etc.
- If the cookies aren't keeping shape, cover and keep the dough in the fridge for about 30 mts - 1 hr or until firm.
- If the dough is crumbly add 1 - 2 tsp milk and mix well.

Adapted from here and here

Our Xmas Menu / Christmas Recipes

2011-12-20T12:05:00.001-08:00

Create your complete Christmas menu from this yummy collection. The recipes included here are mostly non-vegetarian, please check out our Recipe Index for more options.

Wishing you all a very Merry Christmas!!

First Course

Appetizers

Served with challas (onion salad) / tomato ketchup

Chicken

Chicken Cutlets (Pictured)

Chicken 65

Nadan Kozhikal Varuthathu / Chicken Drumstick Fry

Spicy Chicken Wings Roast - Bachelors’ special

Chicken Tikka

Tandoori Chicken

Seafood and Egg

Fish Fingers (Pictured)

Breaded Fish Fry

Karimeen Pollichathu

Prawn - Spring Onion Fry

Spicy Prawn Roast

Second Course

Appam / Bread with Curries

Kallappam

Palappam (Pictured)

Non-Vegetarian Curries

Chicken / mutton Stew

Chicken Mappas (Pictured)

Nadan Chicken and Potato Curry in Coconut Milk

Spicy Chicken Curry - Kerala Style

Fish Moli / Fish Molee

Egg and Potato Curry

Kerala Egg Curry in Coconut Milk

Egg Roast

Vegetarian

Kadala Curry

Vegetable Stew

Potato Stew / Ishtu (Pictured)

Third Course

Biriyani / Pulav / Fried Rice

Served with raita, biriyani chammanthi, papad and lemon pickle

Chicken Biriyani

Green Chicken Biriyani / Biriyani with Mint and Cilantro

Chicken Pulav

Lamb Biriyani (Pictured)

Fish Biriyani

Prawn Biriyani

Kappa Biriyani/ Tapioca and Beef Biriyani/ Kappa Erachi

Hari Phari Biriyani /Vegetable Biriyani

Vegetable Pulav

Ghee Rice / Neichoru - Served with any spicy non-veg curry, raita, papad and pickle

Rice / Noodles

Chicken Fried Rice

Sausage and Veggie Fried Rice

Mixed Noodles (Pictured)

Side-dishes for Fried Rice / Noodles

Butter chicken

Chilly Chicken (Pictured)

Chicken and Vegetable Stir-fry

Chilly Fish

Gobi Manchurian

Vegetable Manchurian

Side-dishes for plain rice

For more veg and non-veg options click here

Beef

Beef Pepper Roast (Pictured)

Beef-Kaya Ularthu

Nadan Beef Ularthiyathu / Beef Fry

Beef Vindaloo

Nadan Beef Curry and Roast

Chicken

Chicken Roast

Chicken Piralen

Whole Chicken Baked (Pictured)

Garlic and Kashmiri Chilly Chicken

Spicy Chicken Curry

Mutton

Mutton Curry

Mutton Liver Fry/Roast (Pictured)

Meat Pattichu Varathathu

Seafood

Baked Fish (Pictured)

Fish Roast

Kottayam Style Fish Curry

Fish Curry in Coconut Milk - Trissur Style

Prawn Pappas

Prawn Roast - Two Versions

Vegetarian

Kachiya Moru

Aviyal

Cabbage Thoran (Pictured)

Cherrupayar Thoran / Moon Bean Stir-fry

Fourth Course

Desserts

Caramel Custard - Two Versions (Pictured)

Cakes

Chocolate - Almond Upside-down Cake (Pictured)

Chocolate Cake

French Yoghurt Cupcakes

Fruit Cake

Basboosa / Semolina Cake

Tea-time Snacks

Nadan

Achappam

Ethakka Appam

Ethapazham / Ripe Banana Cutlet

Vattayappam (Pictured)

Vazhakoombu Cutlet / Banana Flower Cutlet

Cookies / Bars / Other Bakes

Chicken Puffs (Pictured)

Chicken, Veg and Meat Rolls

Chocolate Chip Cookies

Chocolate Walnut Bars

Bread Pizza

Brownies

Palmiers / Elephant Ears

Plaited Prune Bread

Stuffed Bun

Pickles

Fish Pickle

Lemon Pickle / Naranga Achar

Vella Naranga Achar / White Lemon Pickle

Kaduku Manga Achar

Technorati Tags: Kerala Christmas Recipes,Christmas Specials,Xmas Party Menu,Kerala Specials

Nadan Beef Ularthiyathu / Beef Fry

2011-12-18T23:32:00.001-08:00

Ingredients (Serves 2 - 3)

1. Beef - 400 gm, cubed

Ginger - 2 tsp, chopped

Garlic - 2 tsp, chopped

Turmeric powder - 1/4 tsp

Ground masala powder - 2 tsp (Recipe below)

Salt - To taste

2. Onion - 1 medium, sliced

Coconut tidbits - 1/4 - 1/2 cup

Ginger - 2 tsp, finely chopped

Garlic - 2 tsp, finely chopped

Green chilies - 2, slit

Curry leaves - 3 sprigs

Turmeric powder - 1/4 tsp

Masala powder - 3 - 4 tsp (Recipe below)

Coconut oil - 1.5 tbsp

Salt - To taste

To roast and grind (Masala Powder Recipe - Adapted from Live to Eat)

3. Coriander seeds - 1 tbsp

Dry red chilies - 6 - 7

Whole pepper corns - 3/4 tsp

Fennel seeds - 1.5 - 2 tsp

Cloves - 3

Cardamom - 2

Cinnamon - 1/2 inch

Star anise - 1 small

Heat a small pan at medium heat. Add the dry red chilies and stir for 2 minutes. Add coriander seeds and stir for 1 - 2 minutes. Switch off the fire and add the remaining ingredients. Stir for a few seconds and leave aside to cool. Grind to a powder in a coffee grinder. This yields about 2 tbsp masala powder.

Method

1. Marinate the beef with ingredients numbered 1 for about 15 - 30 minutes. Pressure cook for 3 whistles adding 1/4 cup water. Switch off and set aside for the pressure to release.

2. Heat oil in a heavy-bottomed pan at medium heat. Add the coconut tidbits and fry until golden. Add ginger, garlic, green chilies, sliced onion, curry leaves and little salt. Saute until onion turns light golden. Add the turmeric powder and remaining masala powder. Saute for a few seconds and add the cooked beef along with the gravy. Saute until dry at medium-low heat, about 5 - 6 minutes. Add pepper powder, masala powder, if required. Switch off. If you want a deep browned ularthu, drizzle a little oil and stir-fry for another 5 - 10 minutes, at low heat. Serve with porotta, appam, rice, chapatis etc.

Tips

You can replace coriander seeds and dry red chilies with coriander powder and chilly powder. Add them along with the turmeric powder and masala powder in step 2.

Brigadeiros - Our 300th Post :)

2011-12-15T09:56:00.001-08:00

This is indeed a very special post..this is our 300th !!!!!!! We just can't believe that we have made it till here....It's going to be 2 Years..yes in Jan 2012, our blog will be celebrating its 2nd birthday! How time flies, right! We were simply Maya and Lakshmi, who came to US with our husbands, not knowing what to do while our husbands went to work..Then we got enchanted to the magical world of food blogging and we both mutually shared the want to be a part of it! And here we are, our lives totally changed! Thank you God, our family, friends and bloggers for your endless support and encouragement. We are especially thankful to all the readers who actually tried our recipes and gave feedback on the website. It is really encouraging to know that somebody is actually trying out the dishes that we post here. It kept us going all these months. We hope to have your support throughout so that we will be inspired to continue. Your valued suggestions and comments are always welcome and we wish to just go on and on....

To celebrate this occasion, we wish to post the recipe for the soft, rich and chewy Brigadeiros, a popular Brazilian dessert. We came across this recipe for the first time at Jennifurla's "Indigo's Sugar Spectrum". Its very easy to make and the base recipe calls for only 3 ingredients..Condensed milk, cocoa powder and butter are heated together, preferably in a non-stick pan to obtain a smooth texture which is then made into small balls and then rolled in either powdered sugar, chocolate shavings, fresh or dessicated coconut, sprinkles or whatever suits your fancy. Hope you will like this recipe..

Ingredients (Makes around 15 - 20)

Sweetened condensed milk - 1 can (14 oz)

Butter - 2 tbsp

Cocoa powder - 2 tbsp

Method

Combine all the three ingredients in a medium-heavy pan. Stir continuously at medium-low heat until the mixture comes together and you can see the bottom of the pan when you scrape it with a spoon, around 10 - 15 minutes. Stir for 2 more minutes. To test whether done, take a small portion of the mixture, cool it down a bit and try to roll it. Switch off and transfer the mixture into a plate. Cool completely. Grease your palms and shape the mixture into small balls. Roll them in chocolate sprinkles / coconut / cocoa powder / sugar etc. You can serve them in mini cupcake liners. It can be stored in the refrigerator for at least 1 week. Enjoy!

Prawn - Spring Onion Fry

2011-12-13T09:44:00.001-08:00

Ingredients

1. King prawns - 12 (Clean and wash them. Do not remove their tails)
   Corn flour / starch - 2 tbsp
   Chilly powder - 1 - 1.5 tsp (Adjust it according to your spice tolerance)
   Salt - To taste
2. Spring onion - 1/2 - 3/4 cup, chopped
   Pepper powder - 1/4 tsp

Salt - 1 pinch

Method

1. Mix the corn flour, chilly powder and salt with a little water (around 1/4 cup or so) to make a thick batter. Taste-check for salt. Dip the prawns in this mixture and shallow/ deep fry in oil. Cook for 4 - 5 minutes on each side. Drain on to a paper towel.
2. In another pan, heat 1/4 - 1/2 tsp oil (use the left-over oil from step 1). Add the spring onions, a pinch of salt and pepper powder. Saute for 2 - 4 seconds or until the spring onion just wilts. Add in the fried prawns. Mix everything well and serve immediately.

Tips

Do not skip adding spring onions, it gives a very nice flavor to this preparation.

Recipe Courtesy - Sunitha Murali

Chooda / Podimeen / Anchovy Fry

2011-12-11T11:47:00.001-08:00

Ingredients

Chooda / anchovy - 250 gm
Onion - 2 small, thinly sliced
Garlic - 1 tbsp, thinly sliced
Ginger - 1 tbsp, thinly sliced
Turmeric powder - 1/4 tsp
Chilly powder - 2.5 tbsp
Pepper powder - 1 tsp
Salt - To taste
Curry leaves - 2 - 3 sprigs
Coconut oil - To shallow/deep fry

Method

Combine all the ingredients except coconut oil. Set aside for 15 minutes. Deep/shallow fry. Serve immediately.

Ulli Puli / Pearl Onions in a Spicy Tamarind Sauce

2011-12-08T10:18:00.001-08:00

Ingredients (Serves 3)

1. Pearl onions / kochulli - Around 40

2. Coconut cuts / thenga kothu - 2 tbsp

3. Tamarind - Small lime-sized or to taste (Soak the tamarind in 1/4 - 1/2 cup warm water and extract its juice.)

4. Turmeric powder - 1/4 tsp

5. Chilly powder - 2 - 2.5 tbsp

6. Fenugreek powder- 2 pinches

7. Salt - To taste

8. Coconut oil - 2 - 3 tsp

For seasoning

1. Coconut oil - 1 tsp

2. Mustard seeds - 1/4 - 1/2 tsp

3. Curry leaves - A few

Method

1. Heat oil in a pan and saute the coconut cuts and sliced pearl onions adding little salt.

Saute until pearl onions turn light brown.

2. Bring down the heat. Add the turmeric, chilly and fenugreek powder. Saute until the raw smell is gone.

3. Add the tamarind juice and bring to a boil. If the gravy is very thick, add little water. Check for salt. Switch off when it reaches a medium-thick consistency.

4. Heat oil in a small pan. Splutter mustard seeds and fry curry leaves. Pour over the curry. Enjoy with rice, curd and a thoran/mezhukkupuratti.

French Yoghurt Cupcakes

2011-12-06T11:46:00.001-08:00

Ingredients (Makes 6 large cupcakes)

Recipe Courtesy - Nisha of Look Who’s Cooking Too

1. Granulated sugar- 1/2 cup

Eggs - 2, small

Vanilla extract- 1/4 tsp

Plain yoghurt - 1/4 cup

2. All purpose flour- 1/2 cup

Baking powder- 1 tsp

Salt - A pinch

3. Flavorless oil- 1/4 cup

Method

1. Whisk together the sugar, eggs, vanilla extract and yoghurt in a mixing bowl until well combined and a pale yellow, approximately 3 - 4 minutes.

2. Add the all purpose flour, baking powder and salt. Mix well to combine.

3. Add the oil and fold in lightly, you don't have to whisk vigorously.

4. Line a 6 muffin / cupcake pan and pour the batter until 3/4th full.

5. Place in a pre-heated oven 350 F (175C) and bake for 20 - 22 minutes. Take them out and leave to cool completely on a cooling rack.

Beef Pepper Roast

2011-12-01T09:54:00.001-08:00

Ingredients

1. Beef - 500 g, cleaned and cubed

To Marinate

2. Ginger-garlic paste - 2 tsp

Pepper powder - 2 tsp

Turmeric powder - 1/2 tsp

Garam masala powder - 1.5 tsp

Lime juice - 1/2 tsp

Salt - 1/2 tsp

For the Masala

3. Coconut oil - 2 - 3 tbsp

Mustard seeds - 1/2 tsp

Coconut cuts / thenga kothu - 1/4 - 1/2 cup

Pearl onion - 1/4 cup, thinly sliced

Onion - 1 large, chopped

Ginger - 1 tsp, finely chopped

Garlic - 1 tsp, finely chopped

Green chilies - 4, slit

Tomato - 1 small, cubed

Curry leaves - A handful

4. Coriander powder - 2.5 tsp

Chilly powder - 1.5 tsp

Pepper powder - 2 tsp

Garam masala powder - 1.5 tsp

Method

1. Marinate the cleaned beef cubes with the ingredients under “To marinate” for at least 1/2 hr. Pressure cook the marinated beef adding 1/4 cup water for 3 - 4 whistles or until soft, at medium heat.

2. Mean while heat oil in a pan. Splutter mustard seeds and fry the coconut cuts until light brown. Saute pearl onions, onions, ginger, garlic green chilies, salt and curry leaves. When onion starts turning golden, add tomato. Fry until soft.

3. Add the masala powders numbered 4 and saute until their raw smell is completely gone. Add cooked beef along with any gravy and mix well. Check for salt. Stir well until dry, adding oil if necessary. Serve with porotta / chapathis / naan/ rice.

Ripe Banana / Ethapazham Cutlet

2011-11-27T12:11:00.001-08:00

Ingredients ( Makes 12)

Recipe Source - Pazham Pappadam Payasam

1. Ripe banana / Pazutha ethapazham - 2 large (Use only ethapazham/nenthrapzham. Other varieties are not suitable for this recipe)
2. Grated coconut - 1/2 cup
Cardamom powder - 2 pinches

    Sugar - 1 tsp (Optional)
    Plain bread crumbs - 1/4 - 1/2 cup ( I didn’t have it so I used Italian bread crumbs)
    Milk - 2 - 3 tbsp

3. Ghee/ butter - 2 tbsp or as required to shallow-fry

Method

Steam cook the ripe bananas with skin on. Peel off the skin and mash well. Add ingredients numbered 2 and mix well with your fingers. Roll into medium-sized balls and flatten like cutlets. Dip in milk and then roll in bread crumbs. Heat ghee/butter in a pan. Shallow-fry the cutlets until golden on both sides.

Karimeen Pollichathu

2011-11-23T09:34:00.001-08:00

Ingredients

1. Pearl spot fish / Karimeen - 1 large ( You can try this with pomphret too)

To Marinate

2. Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp

Crushed ginger-garlic - 1/4 tsp

Salt - To taste
3. Coconut oil - To grease the banana leaf

For the masala

4. Pearl onions - 20, thinly sliced
   Green chilies - 2, slit
   Crushed ginger and garlic - 1 tsp
   Curry leaves - 1 sprig

   Turmeric powder - 1/4 tsp
   Chilly powder - 1 tsp
   Pepper powder - 1 tsp

Fennel seeds - 1 pinch (optional)

   Tomato - 1/2 small, finely chopped
   Salt - To taste
   Thick coconut milk - 1/4 cup

Method

1. Clean and wash the fish and make a few gashes on both sides. Marinate the fish with the items under “To Marinate” for at least half an hour. Grease a banana leaf with coconut oil and wrap the fish in it. Lightly fry it in medium-low flame on both sides (about 2 minutes on each side). You do not need to fry the fish until done, this step is done to make the fish firm.

2. Mean while heat oil in a frying pan (you can use the same pan that you used to fry the fish). Add sliced pearl onion, little salt and saute until oil separates. Next add crushed ginger-garlic, green chillies and saute until their raw smell is gone. Add fennel seeds, turmeric powder, chilly powder and pepper powder. Saute for 30 seconds at low heat. Add finely chopped tomato and saute until they turn soft. Now place the fried fish inside the frying pan and coat both sides well with the sautéed masala. Add the thick coconut milk. Cover and cook until all the gravy evaporates and fish is well-coated with the masala on both sides. For a slightly tangy masala, add 1 piece kudam puli / cocum along with the coconut milk.

3. Heat a banana leaf over low flame for a few seconds, so that it will be pliable and won’t tear while wrapping the fish. Grease it. Wrap the masala coated fish in the greased banana leaf and tie with a banana string tightly like a parcel so that steam wont escape. Here is a video that shows how to wrap it in a banana leaf. Cook the fish in a hot pan, about 15 minutes, flipping to the other side in between at medium heat. Serve hot with rice.

Tips

You can avoid step 2 (cooking the fish in coconut milk) if you are using a small pearl spot fish.

Baking option - Step 3 - Wrap the fish in an aluminium foil and bake at 350 F for about 20 mts.

Technorati Tags: Kerala,Non-Veg,Meen Pollichathu,Karimeen Pollichathu,Pearl Spot,Nadan

Kappa Puzhungiyathu / Boiled Tapioca with Kanthari Mulaku Chammanthi

2011-11-21T09:23:00.001-08:00

Chendamuriyan Kappa / Kappa Puzhungiyathu / Boiled tapioca

Ingredients

Kappa / Tapioca / Yucca Root/ Cassava
Salt - 1 tsp or to taste
Water - As required to cook

Method

Remove the outer brown skin and the inner pink skin, of 2 - 3 tapioca. Cut into 2 - 2.5 inch pieces and wash well. Transfer them to a large vessel filled with water, at least 2 inch above the tapioca pieces, add enough salt and cook covered until the tapioca pieces are tender and soft, about 15 - 25 minutes. Drain the water and keep aside.

Kanthari Mulaku Chammanthi

Ingredients

1. Kanthari mulaku /Bird's eye chilly or regular green chilies - 10

2. Pearl onions - 15

3. Curry leaves -A few

4. Coconut oil - 2 - 3 tbsp

5. Salt - To taste

Method

Crush the chilies, pearl onion and curry leaves in a motor and pestle. Alternatively pulse them 2 - 3 times in a mixer. Transfer it to a small bowl and add salt and coconut oil. Mix well. Serve immediately with boiled tapioca.

For a less spicier version, add beaten yoghurt to the crushed chilies, onion and curry leaves. You need not use coconut oil, if you are using yoghurt. Boiled tapioca also goes very well with fish curry especially Kottayam style and thenga-mulaku chammanthi.

Spicy Chicken Wings Roast - Bachelors’ Special

2011-11-16T10:41:00.001-08:00

Ingredients (Serves 2 - 3)

1. Chicken Wings - 8

2. Turmeric powder - 1/2 tsp

Chilly powder - 3 tsp (You can use Kashmiri chilly powder)

Coriander powder - 2 tsp

Pepper powder - 1/4 tsp

Garam masala Powder / biriyani masala powder - 1.5 - 2 tsp

Salt - To taste

3. Olive oil - 2 - 3 tsp

Method

1. Wash the chicken wings. Cut between the joints into 3 pieces - drumette, wingette (flat) and wing tip. You can avoid using the wing tip if you want. Marinate the pieces with ingredients numbered 2 for at least 1/2 - 1 hour.

2. Transfer the marinated pieces to a wide, deep pan and add water in the same level. Cook covered at medium-high heat until the wings are almost done, stirring occasionally, about 20 - 25 minutes. Open the lid and let the water evaporate completely. Add 2 - 3 tsp olive oil and stir-fry for 5 - 7 minutes continuously until it gets a little crisp and the masala coats the wings well. Check for salt. Serve immediately. It tastes great as it is!

Tips

1. A lot of fat will be released from the wings as we don’t remove the skin. Olive oil is just added to make it tastier. You can avoid adding it if you want.

2. Cooking the wings in chicken broth instead of water makes it extra tasty.

3. Instead of the spice powders (ingredients numbered 2), you can use Eastern Chicken Fry Masala powder (about 2.5 tbsp).

Recipe Courtesy - Our friend, Suraj Jacob

Green Chicken Biriyani

2011-11-14T13:11:00.001-08:00

Ingredients (Serves 3)

For the gravy

1. Chicken - 1/2 - 3/4 kg

2. Cilantro - 3/4 - 1 cup

Mint leaves - 1/4 cup

Pearl onions - 2 - 3

Ginger, chopped - 2 - 3 tsp

Garlic, chopped - 2 - 3 tsp

Green chilies - 6 - 7 (Adjust according to your spice tolerance)

Grind the ingredients numbered 2. Clean and cut the chicken into medium pieces. Marinate them with the above mentioned ground mixture for at least 4 - 5 hrs in a refrigerator.

3. Onion - 1 medium-small, thinly sliced

4. Turmeric powder - 1/4 - 1/2 tsp

Coriander powder - 1.5 - 2 tsp

Garam masala powder - 1/2 tsp

Biriyani masala powder - 3/4 - 1 tsp

5. Salt - To taste

Method

Heat oil in a deep pan. Saute sliced onion until golden. Add the masala powders numbered 4. Saute until their raw smell is gone. Add the marinated chicken pieces. Cook until the chicken pieces are done, about 35 - 40 minutes. There is no need to add water as it will ooze out from the chicken but if the gravy goes very dry you can add a little water.

To cook rice

Basmati Rice - 1.5 cup

To cook rice you can either follow the draining method or make ghee rice. Click here for the ghee rice recipe. Draining method - Soak the basmati rice for around 30 mts. Boil water in a deep vessel. To the boiling water add ghee – 2 tsp, whole spices (peppercorns- 10, cloves – 6, cardamoms - 2, bay leaves-2, cinnamon - 2, fennel seeds – half tsp, star anise- 2 and mace - 3). I usually add lots of whole spices. Add enough salt. The water should be slightly salty. Now add the soaked rice and cook it to the perfect consistency. Drain the water and allow the rice to cool.

To Garnish

Fried onion – 1/2 medium, thinly sliced. Fry it in hot oil stirring occasionally, until browned. Drain on to a paper towel and set aside.

Mint leaves – 1/4 cup, chopped

Cashews – Around 1/4 cup, fried in oil until golden

Raisins - 3 tbsp, fried until plump and drained

Layering

For layering you need a cookware which can be put on stove or which is oven-safe. Smear the base of the cookware with ghee. Then add the fried onions, fried cilantro, cashews, raisins, mint leaves and chicken. Now add the rice and repeat the process. You can sprinkle a little fennel powder or biriyani masala and ghee on each layer. The top-most layer should be that of rice with the items under garnish. Now seal the cookware with an aluminium foil (so that moisture won’t escape), cover with its lid and bake it at 350 F for around 20 - 25 mts (depending on the cookware you use). If you are using stovetop, double-boil or keep it at low flame for around 10-15 mts. Serve hot with raita, pappad and lemon pickle. This biriyani is mildly spiced compared to the traditional biriyani but it has a great flavor from cilantro and mint.

Click here for the Traditional Kerala Style Spicy Chicken Biriyani Recipe with step pictures..

Recipe Courtesy - Heney Padavathil

Fish and Mango Curry

2011-11-06T23:13:00.001-08:00

Ingredients

1. Kari - 1/2 kg (You can use any fresh water fish like vaala, varal or even prawns for this recipe)
2. Grated coconut - 1 - 1.5 cup

3. Pearl onions - 3 - 4
   Chilly powder - 1.5 tsp
   Turmeric powder - 1/4 - 1/2 tsp
    Raw whole coriander seeds / malli - 1 tsp
    Fenugreek seeds - 1/4 - 1/2 tsp

4. Raw mango - 1 medium, sliced
   Green chilies - 4-5, slit
   Ginger - 1 "piece, thinly sliced
   Curry leaves - 2 sprigs
5. Coconut oil - 1 tbsp
6. Salt - to taste

Method

1. Grind the coconut with ingredients numbered 3 to a fine paste adding enough water.

2. Transfer the ground coconut mixture to a meen chatti and add the ingredients numbered 4, salt and enough water. Cook in low flame until the fish pieces are done, about 25 minutes. Switch off and add coconut oil and a few curry leaves. Set aside for 15 minutes and serve with rice.

Chena Koottan / Elephant Yam in a Ground Coconut Sauce

2011-11-03T11:30:00.001-07:00

Ingredients

1. Elephant yam - 250gm, cleaned and cubed

Water - As required

Chilly powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - to taste

2. Grated coconut - 1/2 - 3/4 cup

Garlic flakes - 2-3 small

Cumin seeds - 1/4 tsp

Green chilies - 4 - 5

3. Curry leaves - 1 sprig

Coconut oil - 2 - 3 tsp

Method

1. Cook the yams in enough water adding salt, turmeric powder and chilly powder in enough water, until the yams are soft. Slightly mash the cooked yam.

2. Meanwhile grind the ingredients numbered 2 to a coarse mixture.

3.Add the ground coconut mixture to the cooked yams. Allow to cook for a few minutes, until the raw taste of the ground coconut mixture is gone. Switch off. Add a few curry leaves and coconut oil. Close with a lid and serve after 15 mts with hot kanji.