Dry Prawn Roast

Prawn Roast - Kerala Style - Here is another recipe which is extremely easy to make and very tasty too.


INGREDIENTS
Fresh Prawns( cleaned and deveined)- 1 Lb
For the marinade
-----------------
Garlic ginger paste- 1 tsp
Cumin powder- 1 tsp
Tamarind pulp - 1 tsp
Turmeric pwdr- 1/2 Tsp
Garam masala pwdr- 1 tsp( optional)
Chilli powder- 1 1/2 tsp( adjust to taste)
Rice flour - 2 tbsp
Lime juice- 2 tsp
Salt - to taste
For frying
----------
Thinly sliced Onion- 1
Curry leaves- 1 sprig
Tomato sauce or ketchup- 1 tsp

DIRECTIONS

1. Make a paste of all the marinade ingredients and apply it evenly over the prawns.
   
2. Let it sit for 15-20 minutes.
   
3. Shallow fry it in a pan with couple tablespoons of oil.
   
4. In the same oil, add the onions and curry leaves. Fry its till its golden brown.
   
5. Add the ketchup.
   
6. Mix it with the prawns and serve hot.

Mango Lassi

Easy and Refreshing .. there is nothing to welcome summer than a cool and sweet lassi...Enjoy !!


INGREDIENTS
1 cup mango pulp
(or 1 cup ripe mango skinned and sliced)
1 cup yogurt
1/4 cup milk(or water)
sugar (to taste)















DIRECTIONS
[1]Blend together the mago pulp and yogurt until creamy and thick . Then add the milk/water and blend again .
[2]Adjust thickness by using more or less milk .Adjust sweetness by adding more sugar if required.Chill and serve .
[3]You can use a bit of ground cardamom to kick it up a bit . Also you can add ground nuts if you wish.Pistachios or Cashews would be ideal.

Lamb Kofta

Dont panic looking at the ingredient list because if you look closer you can see all of them are everyday ingredients , which is defineltly in the front row of your pantry. Spices are used liberally to whip up the sauce in which the meatballs are simmered.Eventhough koftas are traditionally deep fried , I am baking it here - a healthier and easier alternative without sacrificing the taste.

INGREDIENTS
2 large onions chopped
2 green chilly chopped
4 large garlic cloves minced
1 inch piece ginger grated
2 tomatoes chopped
10 cashewnuts soaked
1/2 cup tomato puree
1/4 tsp turmeric
1/2 tsp chilli powder(or more)
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp kasoori methi
cooking oil
1/2 tsp cumin seeds
1/2 cup milk
chopped cilantro to garnish

For Kofta
-----------
1 lb ground lamb
1 small onion very finely chopped
1 tsp ginger garlic paste
1/2 tsp chilli powder
1/2 tsp pepper powder
juice of half lime
1/2 ts cumin powder
3/4 cup chopped cilantro
1/2 cup bread crumbs
1 egg beaten
DIRECTIONS

1. Mix together all the ingredients for the kofta. Keep this at room temperature for half an hour. After that make small koftas out of it and bake in a 350 degree oven for 25 minutes.


2. Meanwhile heat some cooking oil in a pan and add cumin seeds . When the seeds begin to crackle , add the onions , green chillies and garlic . Saute till onions are slightly browned.Then add the grated ginger and tomatoes . Continue sauting till tomatoes are soft. Shut off the flame.


3. When the onion-tomato mixture is cool enough to handle, grind it along with the cashewnuts to a fine paste.


4. Trasfer the ground mixture to the same pan (add a little oil if required) and continue sauting. Add the chilli powder , coriander powder , cumin powder , turmeric powder and garam masala.Continue sauting till oil seperates. Then add the tomato puree ,milk,methi and salt;Mix well and simmer for a few minutes.


5. Add more or less milk to adjust the consistency and finally drop the baked koftas to the gravy . Mix gently and simmer for 5-10 minutes on very low flame.Garnish with cilantro and serve.

Fresh Tomato Soup

What I like about a soup dinner is that its easy and healthy compared to a typical indian meal with rice,roti and curries. Soup cannot get simpler than this one .Enjoy this with a crusty italian style bread.I usually plant couple of tomato plants every summer and this recipe comes handy when you have lots of tomatoes and not sure what to do with all those.


INGREDIENTS

2 lb tomatoes
2 tsp extra virgin olive oil
1 large onion chopped
1 carrot chopped
1 celery stick chopped
2 cloves of garlic minced
2 cups water
5 tbsp heavy cream
2 tbsp chopped basil
salt and pepper to taste






DIRECTIONS

1. Blanch the tomatoes by dipping them in boiling water for a few minutes.Take them and peel.Chop them into large chunks.


2. Heat oil in a soup pot.Add onion , carrots , celery ,garlic with some salt and stir fry for 2-3 minutes.Add tomatoes and cook for a few minutes.Stir in water.Bring it to a boil and them simmer for 45 minutes stirring occasionally.


3. Let the soup cool down.Transfer the soup solids to a food processor and puree until smooth.Combine the puree with the remaining soup in the pot.


4. Simmer for 2-3 minutes.Add the cream and basil.Adjust salt and pepper.Do not boil.


5. Ladle the soup into warm bowls.Garnish with extra cream and serve.

Kerala Chicken Biryani

The main problem with most of the Biryani recipes are that its hard to follow and its quite normal that readers get intimidated by most of the Biryani recipes . I have tried my best to list the steps in a way that you can have the recipe in front of you and can start step by step . Good Luck and enjoy the mouthwatering Biryani.Let me know your thoughts.


INGREDIENTS
3 lbs cut chicken
4 cups basmati rice
4 large onions thinly sliced
1/4 cup ginger cut
1/4 cup garlic chopped
1/2 cup green chillies chopped
(to taste)
3 tomatoes chopped fine
2 tsp poppy seeds or khuskhus
1 tsp chilli powder
1 tsp turmeric powder
1 bunch coriander leaved
1 bunch mint leaves
2 sprigs of curry leaves
1/2 cup homemade curd
2 tsp biryani masala
2 limes
1/2 cup cashewnuts
1/2 cup raisins
1 tbsp rose water
1/4 tsp saffron threads
salt , pepper , oil , ghee as required


DIRECTIONS

1. PREP:Soak the poppy seeds in little bit of water.


2. Wash the rice and drain it to a colander.


3. Cut , wash and marinate the chicken with chilli powder , turmeric powder ,juice of half lime salt and pepper.Keep it aside.


4. Mix the saffron in 1/4 cup of hot water and let it stand.


5. Grind together soaked poppy seeds , green chillies , ginger and garlic to a paste.


6. Heat little bit of oil or ghee in a flat pan . Add the chicken pieces and stir fry for 7-8 minutes or until the pieces are firm.Drain the chicken pieces.(Optional Step)


7. CHICKEN MASALA:Add a little bit more oil if required.Then add 2/3rd of the sliced onions and saute till transparent. Then add the chopped tomatoes and poppy-chilies-ginger-garlic paste and stir fry for 5-6 minutes till oil seperates. Add the curd and stir well . Add the fried chicken pieces along with lime juice.Stir , cover and continue cooking.When the chiken is almost done , add the chopped coriander , chopped mint and curry leaves along with biryani masala.Mix and continue cooking till the chicken is dry.


8. RICE: Meanwhile , take another pot and heat some ghee.Adding ghee at this step is very important.Add rice and saute it for about 5 minutes on low flame till rice is tanslucent.Then add little less than double the quantity (7.5 cups) of hot water with salt and cook till rice is almost done and water is all absorbed.(Lime juice , bay leaves,1/2 tsp biryani masala , tumeric powder for color etc can be added to the water while cooking rice)


9. While the rice is cooking , heat some oil in a pan and deep fry the rest of the onion slices to dark brown and crispy.


10. LAYERING :Now take an oven proof vessel.Spread 1/3rd of the rice at the bottom of the pan.Sprinkle fried onions , saffron water , rose water , raisins and nuts.Then spread 1/2 of the chicken .Repeat this layering , till you get 3 layers of rice and 2 layers of chicken. The top layer should be rice and decorate the top with lots of garnish( fried onions , saffron water , rose water , raisins and nuts).


11. BAKING : Preheat oven to 350 degree F and bake the biryani for 15-20 minutes.Take it out , mix gently and serve with boiled egg, raita , pappad, lime pickle .

Pepper Fried Rice

Just have all the ingredients ready and you can get this fried rice in no time. Thanks to Meena for this wonderful recipe .Add a spicy curry and this will please anyone .Works great for leftover rice also.

INGREDIENTS
1/3 cup Plain vegetable oil
1/2 lb Chicken(diced)
or
2 cups Meat(cooked, cubed or shredded)
1 Onion chopped
3 Garlic pods minced
2 inch piece Fresh ginger grated
a bunch scallions chopped
1 1/3 cup vegetables
(Frozen corn, celery,peas, carrots , bean sprouts)
4 large Eggs slightly beaten
4 cups Cold cooked long-grain rice
( white or jasmine rice, grains separated )
salt and pepper to taste
1/2 tsp garam masala to sprinkle



DIRECTIONS

1. Heat a tbsp of oil in a large heavy-bottomed nonstick skillet on a high heat.


2. Add the chicken and cook, stirring occasionally, until lightly browned.


3. Add onions, salt and pepper.Cook for 1 - 2 mins, until onion is fragrant.


4. Add the garlic, ginger and stir-fry, until fragrant, for about 30 secs.


5. Add all the vegetables except the bean sprouts. Cook, until just defrosted, but still crisp. Transfer contents of the skillet to a large bowl.


6. Heat 2 tbsp of oil in the same pan.Add the eggs and season with salt and pepper. Stir the eggs constantly and cook, until almost set, but still moist.Transfer the egg to the bowl.


7. Heat up the remaining oil in the same pan.Add rice and use a spoon to break up any clumps. Add salt and pepper and stir-fry the rice to coat evenly with oil.


8. Stop stirring and then let the rice cook undisturbed, until its gets slightly crispy, for about 2 mins.


9. Stir the rice again, breaking up any new clumps. Add the scallion greens ,bean sprouts and garam masala.Stir well for a minute and Transfer to the bowl. Stir all the ingredients together with the rice.


10. Adjust the seasoning with salt and pepper, if necessary. Serve hot.

Kerala Prawn Roast

Which is prawn and which is shrimp ?? Some says , the smaller variety is called shrimp and the larger ones prawn . Some says both are different , but very closely related.Anyway as far as I understand , the two terms are interchangeably used in recipes everywhere . Prawns are one of our family favorite and here is a recipe from my good friend "Renmom"( I have a large circle of moms around me and thank you all for the wonderful recipes )

INGREDIENTS
1/2 lb Prawns , Shelled and deveined
2 onions ,Thinly sliced
1 piece kokum (fish tamarind)
1/2 tsp turmeric powder
1 tsp + 1/2 tsp gingergarlic paste
1 tsp + 1/2 tsp chilli powder
3/4 tsp coriander powder
1 tomato diced
1/2 tsp lime juice
1/4 tsp garam masala
few curry leaves
cilantro to garnish

DIRECTIONS

1. Boil the prawns in some water with 1/4 tsp turmeric powder, salt and a piece of Kokkum( kudam puli or fish tamarind) or 1/4 tsp tamarind paste.
   
2. Take it off fire as soon as the color of the prawns change and it curls up.
   
3. Marinate the cooked prawns in 1/2 tsp chilli powder 1/2 tsp garlic ginger paste and a pinch of salt. Shallow fry the marinated prawns and set it aside.
4. In a kadai saute the onions until its golden brown, add ginger garlic paste and tomato and saute it till the oil separates.
   
5. Add the chilli powder, coriander powder, and garam masala and saute it for another minute or 2. Add the fried prawns , lime juice and curry leaves .
   
6. Adjust the salt and take it off fire.Garnish with cilantro and serve hot.(If you would like the dish to have gravy add 3-4 tbsp of the water in which the prawns was cooked after adding the fried prawns. )
   

Mustard Beef

Trying something different with the everyday ingredients definetly makes cooking very interesting. Thats exactly what this recipe is about.Instead of making beef curry with the everyday coriander-chilli- garam masla try this for a change . I bet you wont miss a thing . Adjust the pepper and chilli according to your taste .And make sure you spend some time sauting those onions till they are nice and brown.

INGREDIENTS

2 lbs of beef thinly sliced
1 tbsp pepper corns (or more)
1 tbsp mustard
1 inch piece of ginger chopped
6 cloves of garlic
4 onions thinly sliced
2-5 dry chillies crushed
(depending on taste)
4 tbsp tomato ketchup
salt to taste
cooking oil as required
a few curry leaves
juice of half lime




DIRECTIONS

1. Grind together pepper corns , mustard , ginger and garlic using little water . Pressure cook beef with the ground masala and sufficient salt.


2. While beef is cooking , heat little oil in a pan and saute the onions with salt , curry leaves and dry chillies till onions are nicely browned. Drain them out.


3. When beef is cooked and well dried , add a little more oil to the pan . Add the beef and saute till beef is well fried . Now add the ketchup and mix well.


4. Finally add the onions and lime juice. Mix and serve with rice or chapathi .

Kadai Paneer

Kadai Paneer is a very popular north indian vegetarian dish . Bellpepper(Capsicum) is still fried and added to paneer and spices to make this wonderful dish.Kasoori methi which is the dried fenugreek leaves add a wonderful aroma and flavour .Typically served in a small kadai(wok) , this dish is called so not for nothing.Be prepared and be ready to stand in front of that kadai and stir for quite sometime.

INGREDIENTS

2 cups paneer cubed
1 large bell pepper chopped
3 medium onions chopped
1 large tomato chopped
2 tsp ginger garlic paste
2 tsp mild chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp kasoori mathi
2 tbsp tomato paste
2 tbsp fresh cream to garnish
cooking oil /ghee as required




DIRECTIONS

1. Cook the chopped onions in a microwave for 7-10 minutes checking in between so that it wont burn.Let it cool down and then puree it using a blender.


2. In a small bowl take all the masala powders; Chilli powder , Coriander powder , Turmeric powder and cumin powder. Add some water and make it paste and set aside.


3. Apply a little ghee on a hot non stick skillet and arrange the paneer . Slightly roast both sides of the paneer.


4. In a pan , heat some oil and add the chopped tomatoe and bellpepper. Stir fry for about 5 minutes till bell pepper is soft .Drain them out .


5. Add some more oil to pan if required . Then add the onion paste and saute for 2 minutes . Then add the ginger garlic paste . Continue sauting the onion-ginger-garlic paste till it turns brown.Then add the masala paste and continue sauting till oil separates.


6. Add tomato paste , kasoori methi and garam masala. Mix well , add water is required and saute for a minute. Then add the fried bellpepper.Cook for 4-5 minutes stirring in between . Finally add the paneer and stir gently. Garnish with cream and serve hot with rice or rotis.

Pad Thai

Pad Thai is a dish of stir fried rice noodles with vegetables and is a street food in Thailand . Shrimp , chicken or tofu is added and then topped with peanuts.With the right amount of oil and spices , pad thai can be a very hearty and healthy meal. This is also a perfect meal for vegetarians . You can avoid shrimp and put more vegetables or tofu.

INGREDIENTS
1 (14 oz) pck rice noodles
4 cloves garlic minced
1 1/2 lbs shrimp
4 cups bean sprouts
8 oz firm Tofu cubed
1/2 cup toasted peanuts
a bunch of scallions or spring onions chopped
3 eggs
1/4 cup fish sauce
4 tbsp soya sauce
1/2 tbsp tamarind pulp
3 tsp sugar
1/2 cup rice wine vinegar
1 tsp cayenne pepper
1 tsp paprika
2-3 dry chillies crushed
Vegetable oil as required
Lime wedges to serve


DIRECTIONS

1. Soak noodles warm water for about 5-7 minutes.Drain and set aside.


2. Toast the peanuts , peel and set aside.


3. Beat the eggs and add a little bit of salt . Cook in a skillet and set aside as scrambled.


4. In a small bowl , mix together fish sauce , soya sauce , tamarind pulp , rice wine vinegar and salt . Mix till sugar dissolves and set aside.


5. Use a large wok . If you dont have one use a nice size pot . Heat some oil in the wok and add the shrimp and garlic . Stir fry till shrimp is halfway done and then add the paprika , cayenne pepper and dry chillies . Use the spices according to your taste.


6. Then add the noodles and sauce mixture and toss well. Then add the sprouts , tofu , peanuts , spring onions and toss well.


7. When the shrimp is cooked and all the ingredients are heated through , remove from heat . Garnish with scrambled eggs and lime wedges . Serve hot.

Chocolate Cheese Mini Cupcakes

A rich and chocolatley mini cupcake with a lovely soft cheesecake filling is a perfect little bite that can satisfy any sweet craving .The chocolate batter will rise and will make the perfect shell for the cheesecake filling.This can be made in regular sized muffin tins ;but I love to make mini cupcakes.Here is my valentine day tribute to everyone .Enjoy !!


INGREDIENTS
Chocolate Batter::
1 1/2 cups all purpose flour
1 cup light brown sugar
1/3 cup natural unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup water
1/3 cup vegetable oil
1 tbsp white vinegar
1 tsp vanilla extract
Cheesecake Filling::
8 oz cream cheese softened
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract



DIRECTIONS

1. Preheat oven to 350 degree F and grease the muffin tins.


2. For making the cream cheese filling , cream the cheese well using an electric mixer.Then add sugar , vanilla and egg . Beat until creamy and set aside


3. For chocolate batter , sift together all the dry ingredients to a large bowl(flour , sugar , cocoa powder , baking soda and salt).


4. In another small bowl mix all the wet ingredients well (water , oil ,vinegar and vanilla). Make a well , in the middle of the dry ingredients and pour the wet ingredients into the well . Mix well using a wooden spatula .


5. Pour the chocolate batter into the muffin tins , half filled . Then spoon couple of tsp of cheese filling onto to the center of each cupcake.


6. Bake in the oven , till the cream cheese part is slightly browned and a toothpick inserted in the chocolate part comes out clean.Medium muffins cups take about 25 minutes and smaller one takes about 17 minutes.Remove and cool down completely.

Creamy Cauliflower Soup

I think , soups especially the pureed soups are the best way to push as much as vegetables as possible into our kids . Simmer and cook vegetables in broth with spices , then puree it to a creamy consistency , add some extra heavy cream or sour cream to make it even creamier .. aaahh .. its perfect and ready for kids . Here is one of my favorite.

INGREDIENTS
1 medium cauliflower chopped
1 onion chopped fine
2 carrots diced small
1 potato diced
2 sticks of celery chopped
2 tsp ginger garlic paste
2 garlic cloves minced
2 bay leaves
1 green chilli chopped
3 cups chicken(or vegetable) stock
1 cup low fat milk
2 bay leaves
juice of half lime
2 tbsp olive oil
1/4 tsp nutmeg powder
salt ,pepper ,sour cream,hot sauce (as required)


DIRECTIONS

1. In a heavy bottomed pot , heat the oil .Add the minced garlic and bay leaves;Stir for a couple of seconds . Then add the chopped onions , ginger garlic paste and green chilly. Stir fry till onions are soft . Then add all the vegetables with 1/2 tsp salt and pepper . Stir fry for 3-4 minutes .


2. Now add the liquid , which is 3 cups stock(or plain water) and 1 cup milk.Stir well ; Cover and bring to a boil.Then lower the heat and simmer for 30-45 minutes or till vegetables are tender.


3. Now take the bay leaves out . Let the soup cool down a bit.Then using a food processor or blender , puree the soup in batches to a very creamy consistency.Transfer the pureed soup back to the pot and heat it well.


4. Add the nutmeg and lime juice ; Taste and add more salt/pepper if required.


5. Serve with a hot sauce and a big dollop of sour cream.You can also add some chopped green herbs(cilantro , parsley or chives)

Kerala Idiyappam

This is my saturday breakfast . It takes some time and is a little painful ; but worth every bit of time spend. This is usually made from fine rice flour . I use the regular packet rice flour we get in indian grocery shops . But if you get idiyappam flour , which is the fine and well roasted version , get those . Idiyappam can be served with a variety of sides , my favorites being egg roast , beef fry and vegetable kurma . And if you add some sugar to the coconut , you get the sweet version ; which is a perfect evening snack.The ingredients are fine rice powder , salt , a bit of vegetable oil and water . You need the idiyappam press , idli moulds and a steamer for making these .And here is the recipe for Vegetable Stew.




METHOD
















STEP 1: Take 2 glasses for rice powder with about 1 tsp of salt and 2 tsp vegetable oil . Mix well using awooden spoon















STEP 2: Bring 3 cups of water to a rolling boil . Add half of the water to the rice , mix . Then add the rest of the water and mix well .














STEP 3: Sir well till the rice forms a soft dough.















STEP 4: Grease idli moulds .Place about 2 tsp of fresh grated coconut into each mould. Then pass the idiyappam dough through the press and form one appam in each mould















STEP 5: Steam the appams for about 7 minutes .Serve with your favorite curry