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Showing posts from July, 2010

Mulaku Bajji/Chilly Bajji

Bajji's are favorite tea time snacks and there are different verities of bajji's. Mulakku bajji or long green chilly is very common in tea stalls of South India. If you enjoy the heat of green chilly and sip of hot tea do not forget to try this delicious snack.

Gram flour- 1  cup
Rice flour- 2 tsp
Bajji Mulaku/ long green chilly/Banana chilly- 10
Turmeric - 1/3 tsp
Chilly powder- 1 tsp
Asafoetida- a pinch
Tamarind- a small ball
oil for frying.

Soak and take tamarind pulp and combine with one cup of water and one tsp of salt. ( You can also use lemon juice and salt, but tamarind tastes better). Give lengthwise slit on the long chillies. If you like you can remove the seeds gently without breaking off the stem. Immerse them in the tamarind water for two minutes.
Prepare a batter combining all the dry ingredients to form a dosa batter consistency. Dip chillies in the batter ( squeeze out the tamarind water before dipping) and deep fry in oil till all sides are lightly bro…

Squid/ Kanava Roast and Awards

Squid  or Kanava is a popular sea food. There are different ways of making squid. My mother makes it as a thoran which is very yummy . This squid roast is a spicy preparation which is very delicious.I got this recipe from Beena Shylesh blog. Thanks Beena for this lovely recipe. I followed exactly the same but used shallots instead of onion and added a little of pepper powder as the green chilly I used here was not hot.

Cleaned Squid-1 lb
Tomato-2 medium size
Ginger- 1 inch thick
Garlic- 4-5
Turmeric powder- 1/2 tsp
chilly pepper-3
Chilly powder-1 tsp
pepper powder-1/2 tsp
Garam Masala- 1/2 tsp
Fennel powder- 1/2 tsp
Curry leaves-1string
Coconut Oil
Salt-to taste

Heat oil in a pan and add chopped ginger and garlic followed by chopped onion and curry leaves. Saute till golden brown. Add chopped tomatoes and saute till it get mashed up and soft. Add turmeric powder, chilly powder, pepper powder and garam masala.Add cleaned squid and little water( 1/3 cup)cover a…

Orappam/ Traditional snack of Kerala

Orappam is a traditional snack of Kerala which is made on festive occasions . It is made like a halwa and then lightly baked to make it crusty and crunchy on the exterior. Inside it has a fudge like texture. It is made with rice flour and coconut milk, sugar/jaggery and a taste which will surely make you nostalgic. You can also add egg in this recipe.Since most home did not have ovens in earlier days it was baked by closing lid tightly and  burning coconut shells and placing it on top and bottom. I tried an easy version here by baking in the oven.

Ingredients Rice flour-1 1/2cups Sugar- 1  cup Coconut Milk thick- 1 1/2 cup
Coconut milk thin- 1 1/2 cup Cashew nuts crushed- 1/3 cup Cardamon powder- 1/3 tsp (optional) Fennel seeds- a pinch Ghee-2 tsp Coconut oil  1/4 cup

Roast rice flour finely till there is no moisture left. Idiyappam flour is perfect for this recipe. Into the rice  flour mix in sugar, coconut milk, fennel seeds and combine into a batter just like for a cake. I have used the rose…

Chili Pepper Chicken

Chili pepper chicken may sound a bit too spicy. But it is a chicken curry I made using Cubenella peppers - a variety of sweet pepper which is extensively used in Puerto Rico's cuisine.  I really love the combination of peppers with chicken as it gives it a nice flavor. The pepper I used is tender and green, but you can also use the matured ones which is scarlet red or you can also make with bell peppers. This curry had a wonderful flavor and taste with a combination of pepper, coconut, peanuts,and other spices.

Chicken - 1 lb
Onion chopped- 1 cup
Chili Pepper chopped- 1 cup
Ginger garlic paste - 3 tsp
Chilly flakes- 1tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Roasted coconut- 1 1/2 tsp
Roasted peanut - 2 tsp
Coriander powder- 1 tsp
Garam masala- 1 1/2 tsp
Soya Sauce - 2tsp 
Lemon juice- 2 tsp
Nutmeg powder- 1/3 tsp
Salt to taste

Heat oil in a heavy bottom pan and saute onions till  golden brown. Add peppers, salt and saute for about two minutes followed by ginger garlic p…

Pineapple Upside Down Cake

Pineapple upside down cake is one of my favorite cakes which I really enjoy while baking. This cake is wonderful, dense, buttery rich with sweet caramelized pineapple. My favorite part is the last stage of baking and flipping it on to the platter, and scrapping the pan to get every bit of that creamy caramel :) I have brought a bit of change to this all time classic dessert..did not have maraschino cherry, so placed fresh cherry instead and loved the end product, the beautiful color that the cherry gave to my pineapple upside down..will it not be a great idea.. a cherry upside down next venture for sure.

Ingredients Sliced Pineapple 1/2 inch round- 12 pieces Cherries- 1/2 cup Light Brown Sugar- 1 cup Cake flour- 3 cups Unsalted butter- 1/2 cup ( 8 tbs) Baking powder 1 1/2 tsp Baking Soda- 1 tsp Salt-1/3 tsp Granulated sugar 3/4 cup Eggs-2 Separated Butter milk- 3/4 cup Pineapple juice- 4 tsp Vanilla essence - 2 tsp
Start by making the caramel topping. Heat 3 tbs of butter ( reserve the re…

Spicy Fish fry

This is a spicy fish fry which my family enjoys every time it is made at home. It goes well with rice and  fish curry. There is no doubt that these trio complement each other so well and is indispensable part of the lunch menu back home in Kerala.The marinade I have used has a unique south Indian blend of spices and you can increase or decrease the amount of spices to suit your taste. What I love in this fish fry is the blend of flavors of coconut oil,curry leaves and shallots.

Fish- 4-5 medium sized pieces
Shallots 2-3 small
Ginger- 1 inch thick
Garlic- 2 pods
Green chilly- 2
Dry Red Chilly-3
Pepper whole- 3/4 tsp
Turmeric powder- 1/3 tsp
Lemon juice- 1/2 tsp
Mint leaves- 5-6
Curry leaves 4-5
Salt to taste-
Coconut Oil for frying

Place all ingredients except fish and oil into a mixer and blend into a smooth fine paste.
Cut and clean fish and marinate with this paste and keep aside for fifteen minutes. Shallow fry in coconut oil. Flip over the other side( after 2-3 three m…

Butter Coconut Cookies

Butter coconut cookies are fast and easy to prepare. It is sweet and buttery with wonderful taste and flavor of coconut which you will surely enjoy. It looked rather simple and plain, so I gave it a touch of can use any kind of frosting you like.

 All purpose flour- 2 cups
Coconut flakes- 3/4 cup 
Unsalted butter- 3/4 cup( one and one half stick)
Baking soda- 1/2 tsp
Salt- 1/3 tsp
Granulated sugar-  1 cup
Egg  - 1
Vanilla essence- 1 tsp

Combine and shift flour, baking powder and salt and keep aside.
Bring butter to room temperature and in a large mixing bowl  beat butter until creamy and add in sugar and beat with a hand mixer or a stand mixer till soft and fluffy. Add egg and vanilla and continue beating. Finally add flour and coconut and ix till incorporated. It will be in the for of a smooth dough. Cover it and into the refrigerator for two to three hours.
Pre heat oven to 350 degree F and prepare parchment lined baking sheets. When ready for bakingtake scope size…

Chicken Liver Fry

Chicken liver fry is a delicious dish with great aroma and taste. It has very little,thick gravy or to say it is a rather dry roasted form. I have added lots of pepper to give a nice spice kick to the liver fry. You can reduce the amount of chilly powder and add more of pepper powder if you like the peppery flavor.This goes well with rice, parattas and chapati.

Chicken liver- 1 lb
Shallots thinly sliced- 10- 12
Garlic crushed- 4 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Pepper powder- 1 1/2 tsp
Garam Masala - 1 tsp
salt to taste
oil- 2 tsp
Coconut oil- 1 tsp/ butter 1/2 tsp
curry leaves

Cut liver into desired sizes. For cleaning add half tsp of turmeric and salt and gently rub with your fingers (just like you marinate) and after a few seconds wash this out completely by bringing it under running water. Wash the liver three to four time and place it in  a strainer so that all blood and water drains out.( or you can soak in milk and drain out completely)  Keep it aside.

In a h…

Mushroom Rice

This is a quick and easy to make mushroom rice recipe. It is a tasty rice which can be made with a variety of  vegetables and mushrooms. Here I have used only mushrooms and spring onion and has a mild flavor and is suitable to complement spicy side dishes.

Basmathi Rice cooked- 2 cups
Mushrooms Thinly sliced- 1 1/2 cup

Onion- 1  small sized
Garlic- 3-4 pods
Ginger chopped- 1 tsp
Carrot chopped- 1/2 cup
Bell pepper- 1/2 cup

Lemon juice- 1 tsp
Garam masala- 1 tsp
Pepper -1/2 tsp

Clean and cut mushrooms into thin slices. Heat  one tsp of oil in a pan and add ginger and garlic and saute for a minute followed by onions and stir fry till onion changes color. 
Add carrots and bell pepper and stir fry till it is soft and crispy.
Stir fry mushroom,and sprinkle pepper powder and salt to taste and saute for three minutes.
 Add garam masala, rice and lemon juice and fry for another minute. Serve warm with any spicy side dish of your choice.

Try this..

Hope you will all enjoy..

Chakka Varatti/ Jack fruit Jam

Chakka (Jack fruit) is a seasonally available fruit and  there are several delicious ways in which we can prepare jack fruit. Chakka varatti is a popular jack fruit delicacy of Kerala which is made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve and if made in the right consistency can be stored and used for more than a year. It can be used as a jam or it can be served as a dessert. This is also used as a main ingredient to make Chakka pradhaman( Kheer) which is made by diluting varatti with coconut milk , or used as a stuffing to kumbilappam and ila ada ( as a filling to make steamed dumplings). Making this preserve involves lot of patience and labor. Fully ripe jack fruit bulbs has to be first cooked with jaggery and ghee and then reduced to the form of a halwa. There is also a quicker version. You can steam the jackfruit and make it into a puree,if you like the jam like consistency. Here I have used the traditional method itself. I like mine a bit…

Chicken Peralan

Peralan is another famous Kerala style preparation which is basically a dry chicken preparation. Mutton, beef and also potatoes also can be made following the same recipe. It is relatively easy to execute with little spices and can be made in a jiffy. Give this recipe a goes well with rice and rotis.

Chicken - 1 Kg
Shallots/onions chopped- 1 1/2cup
Crushed shallots- 1/2 cup
Tomatoes- 2 medium
Ginger garlic paste- 1 +1
Green chilly- 2
Chilly powder 1 tsp
Turmeric powder-1/2
Pepper powder-1 tsp
Gram Masala- 2 tsp
Coconut milk thick- 4 tsp
oil- 2 tsp
salt to taste
curry leaves

Cut and clean chicken and marinate it with half of chilly powder, pepper powder, turmeric powder, two tsp of garam masala, salt, one tsp of ginger garlic paste and keep aside for half an hour. 

 Cook this chicken with one cup of water in a closed pot or in pressure cooker( use only 1/2 cup water) till it is tender and till all the water has evaporated.

Chop or slice onions/shallots. Crush yet another half cup o…

Chocolate cake

This is a chocolate cake I made recently. This is a double layered cake, one a chocolate layer and second a layer of vanilla cake and in between a delicious creamy frosting. I wanted to make it a bit extra special and Betty Crocker chocolate frosting came to my aid :). Actually I am in the learning stage of baking and cake decorating, so did not take up the risk of making my own chocolate cream frosting.

Chocolate cake layer

All Purpose flour- 1 1/2 cup
Egg- 2
Sugar- 1 cup
Coco powder-6 tsp
Baking powder- 1 1/2 tsp
Baking Soda 1 tsp
Salt- 1/2tsp
Vanilla essence- 1 tsp
Buttermilk- 3/4 cup
Butter- 4 tsp
Vegetable oil- 2 tsp
Hot coffee-1/2 cup

Preheat oven to 350 F. Set rack in he middle of the oven
Grease pan with butter and layer with parchment paper and again grease with butter and dust with flour and set aside. 

Shift all the dry ingredients together and keep aside. In another bowl beat butter and oil with a medium speed mixer until creamy,and add in egg one at a time and beat …
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