Alleppey Fish Curry

Tangy, delicious, spicy fish curry with coconut milk. This curry is from the coastal region, a place called 'Alleppey' in Kerala. Fish is cooked in coconut oil with onions, tomatoes, ginger , garlic , spices and with thin coconut milk. Best served with steamed rice or dosa.

 

Ingredients

• 500 Grams Fish sliced / cut into pieces
• 2 Tablespoons coconut oil
• 1/2 Teaspoon fenugreek seeds
• 2 sprigs of curry leaves
• 1 Medium Onion chopped finely
• 1 Large tomato chopped finely
• 1 Tablespoon finely chopped ginger
• 1 Tablespoon crushed and chopped garlic
• 1 Teaspoon coriander powder
• 1 and 1/2 Teaspoon red chilli powder
• 1/4 Teaspoon turmeric powder
• 1 Cup thin coconut milk ( If you are using canned coconut milk, add 1/2 cup water to 1/2 cup coconut milk to dilute it)
• 1/4 Cup thick coconut milk (I used first extract of coconut milk from fresh coconut)
• 5 or 6 pieces of Kudampuli ( if you do not have kudampuli, use about a small  lemon sized ball of tamarind )
• Salt to taste
• 1 Tablespoon chopped cilantro leaves for garnish

Preparation

1. Soak kudampuli in 1/2 cup of warm water for 10 minutes and then extract pulp/juice out of it
2. In a small bowl, add coriander powder, red chilli powder, turmeric powder. Add 1/4 cup water to the bowl and mix all the masala into a paste

Directions

1. In a pan/ wok heat coconut oil. When the oil is hot, add fenugreek seeds and fry until they are nice golden
2. Then add curry leaves and fry until they are crispy
3. Add onions are fry until onions are translucent
4. Add chopped ginger and garlic and fry until the garlic turns light golden. Do not burn garlic
5. Add chopped tomatoes and fry for 5 minutes until the tomatoes are mushy and oil starts separating from the mixture
6. Add the masala paste we prepared at step number 2 of the 'preparation' and fry until all water evaporates and the mixture comes together as thick mass
7. Switch off the flame. Let the mixture cool completely
8. Then add the mixture to a food processor / mixie and grind it to fine paste
9. Add the ground paste to the wok / pan, add thin coconut milk, season with salt
10. At this stage add the kodumpuli pulp to the pan and bring the gravy to boil
11. Gently slide in the fish pieces in the gravy and simmer it for 15 minutes until it reaches the required consistency
12. Finally stir in the thick coconut milk and switch off the flame
12. Garnish with cilantro leaves
13. Serve hot with steamed rice
 

Chatpata Tawa fried Egg chaat

Hard boiled eggs stir fried in butter along with onions and then tossed in a spicy onion chaat masala mixture. One of the best preparations with eggs I have ever tasted. onions and eggs stir fried in butter is totally delicious. This chaat is spicy, tangy and crunchy and it can be made in less than 20 minutes.

 

 

Recipe Source : Experimental Cuisines FB Group

Recipe Author : Susmita Nanda Dash

Ingredients

• 4 Eggs at room temperature
• 1 Teaspoon salted butter
• 1 Large onion chopped finely
• 1 green chilli chopped finely
• 1/2 Teaspoon red chilli powder
• 1/2 Teaspoon red chilli flakes
• 1/2 Teaspoon cumin powder
• 1/2 Teaspoon freshly ground black pepper
• 1 Teaspoon chaat masala
• Salt to taste
• 1/2 Teaspoon fresh lemon juice
• 1 Tablespoon cilantro leaves chopped finely

Directions

1. Keep eggs outside refrigerator overnight and bring it to room temperature.

 

2. Hard boil eggs with 1 tablespoon salt in a pot with plenty of water and carefully peel remove their outer skin. Make sure not to break the egg. Using a sharp knife, cut them into halves. Sprinkle a pinch of red chilli powder and salt over the eggs. set aside

3. In a bowl, add onions, green chillies, red chilli powder, red chilli flakes, chaat masala, ground pepper, cumin powder, 1/2 teaspoon salt and toss / mix

4. In a pan, heat 1 teaspoon butter. When the butter melts, add 1/3 portion of the onion mixture we prepared at step number 3. Set aside the remaining onion mixture for later use. Stir fry the onion mixture in butter for a minute until onions are soft

5. Now gently place the eggs on the pan with the cut side down and stir fry for 2 minutes on low flame until they are crispy. Turn and flip side and fry on the other side for a minute

6. In the remaining onion mixture, add lemon juice and chopped cilantro leaves and toss / stir in

7. Place this onion mixture on a serving plate. Then place the stir fried eggs over the mixture

8. Serve hot immediately

 

Sooji Kheer / Semolina milk pudding

Sooji ki kheer is a creamy, delicious milk pudding made with Sooji / semolina. It is one of the easiest dessert to make when you crave for something sweets. Best served with hot pooris . Poori and kheer are one of the amazing combo and my family's favourite for sunday brunch.

 

Ingredients

• 1 Tablespoon Ghee (clarified butter )
• 3 Tablespoons Sooji / Rava / Semolina
• 1 Tablespoon Raisins
• 600 ml Milk ( I used full cream milk)
• 3 Tablespoons granulated white sugar
• 1 Tablespoon condensed milk
• a big pinch of cardamom powder
• a pinch of saffron
• slivered roasted almonds and pistachios to garnish

Directions

1. In a pan, heat ghee on low flame. When the ghee melts, add sooji to the ghee and roast for 3 to 5 minutes until you smell a nice aroma of the roasted sooji
2. Add raisins to the pan and roast for a minute until they plum up.
3. Switch off the flame. Add 1/4 cup of milk to the sooji and gently stir in to dissolve the sooji in the milk without lumps
4. Now, add the remaining milk to the pan and stir. Switch on the flame again and simmer for 5 minutes
5. After 5 minutes, sooji will get cooked in milk and it will start floating up. At this stage, the pudding is ready
6. Stir in sugar , condensed milk , saffron and cardamom powder to the milk
7. Cook for a minute more and switch off the flame
8. Serve hot topped off with almonds and pistachios
 

Egg curry with Potatoes

 

 

Ingredients 

To Stir Fry Eggs

• 4 Eggs
• 1 Teaspoon salted butter
• a pinch of turmeric powder + a pinch of red chilli powder + a pinch of salt

For the Curry

• 2 Large potatoes washed, peeled and quartered
• 2 Tablespoon vegetable oil
• 10 fresh mint leaves
• 1 or 2 green chillies slit
• 1 Large onion chopped roughly
• 1 Large tomato chopped roughly
• 1/2 inch fresh ginger piece
• 4 Garlic cloves
• 1 and 1/2 Tablespoon coriander powder
• 1 Teaspoon red chilli powder
• 1/4 Teaspoon turmeric powder
• 1 Tablespoon chopped cilantro leaves for garnish
• Salt to taste

To dry roast and grind 

• 1/2 inch cinnamon stick
• 4 cloves
• 1 green cardamom
• 1/2 Teaspoon cumin seeds
• 1/2 Teaspoon fennel seeds
• 1/2 Tablespoon khus khus / poppy seeds
• 1 Tablespoon dry coconut / coconut flakes 

Directions 

1. Keep eggs outside refrigerator overnight and bring it to room temperature.

2. Hard boil eggs with 1 tablespoon salt in a pot with plenty of water and carefully peel remove their outer skin. Make sure not to break the egg. Using a sharp knife, cut them into halves and set aside. In a pan, heat 1 teaspoon butter. Sprinkle the turmeric powder, red chilli powder and salt over the eggs. Now gently place the eggs on the pan with the cut side down and stir fry for 2 minutes on low flame until they are crispy. Turn and flip side and fry on the other side for a minute. Remove from oil and drain on a towel.

3. In a pan, dry roast the ingredients listed under 'to dry roast and grind' on low flame for a minute or two until you smell a nice aroma of the spices

4. Cool the dry roasted ingredients and then grind it to fine powder. Do not add water while grinding

5. In a food processor / mixie, add roughly chopped onions and grind it to fine paste. Do not add water while grinding. Transfer the onion paste to a bowl and set aside

6. Next add the tomatoes, ginger, garlic to the food processor / mixie and grind it to smooth puree. Set aside

7. In a pan, heat oil. When the oil is hot, add mint leaves, slit green chillies

8. Then add onion paste and fry until oil separates from the mixture

9. Then add the dry roasted and ground spice powder mix and fry for a minute. Throughout the process, keep the flame in medium heat setting

10. Add tomato, ginger , garlic puree. Add 1/2 Teaspoon salt and give it a stir

11. Leave the mixture on low flame for about 10 minutes stirring intermittently

12. The mixture will turn thick with oil separating from the edges

13. At this stage, add coriander powder, red chilli powder, turmeric powder. Fry for 2 minutes

14. Add 1 cup water to the mixture. Season with salt. Add the potatoes and cook for 15 minutes until the gravy thickens and potatoes are cooked through

15. Switch off the flame. Transfer the curry to a serving dish. Add / slide in the hard boiled eggs gently in the serving dish

16. Serve hot with steamed rice or roti or dosai

  

Pepper Chicken Roast

Pepper chicken roast is a delicious side with chicken coated with freshly ground pepper spice powder along with caramelized onions and crispy coconut slices. Best served with steamed rice and rasam or with roti or naan.

 

 

Ingredients

To Cook Chicken

• 500 Grams Chicken cut into small cubes
• 1/2 Tablespoon Vegetable oil
• 4 Shallots crushed
• 1/2 inch fresh ginger piece chopped finely
• 5 large garlic cloves crushed and then chopped finely
• 1 Tablespoon coriander powder
• 1 Teaspoon red chilli powder
• 1/4 Teaspoon turmeric powder
• 1/2 Cup water
• 1/2 Teaspoon salt

To dry roast and grind

• 1/2 Teaspoon cumin seeds
• 1/2 Teaspoon fennel seeds
• 1/2 Teaspoon khus khus / poppy seeds
• 1 Teaspoon whole black peppercorns
• 1 Tablespoon coriander seeds
• 1/4 Teaspoon fenugreek seeds 

For the pepper masala

• 2 Tablespoon vegetable oil
• 1/4 Cup fresh coconut slices
• 1 Large onion chopped roughly into big pieces
• 2 Sprigs of curry leaves
• Salt to taste

Directions

1. Wash and clean chicken pieces and set aside
2. In a pan , heat 1/2 tablespoon oil. When the oil is hot, add chopped ginger, garlic, crushed shallots and fry for a minute until shallots are soft and pink
3. Then add chicken pieces and fry them on high flame for 5 minutes stirring intermittently
4. Add coriander powder, red chilli powder, turmeric powder , salt and mix everything
5. Add 1/2 cup water to the pan and cook the chicken for 15 minutes until all the water evaporates and chicken is almost cooked through
6. Alternatively, you can follow steps number 2 to 5 in a pressure pan / pressure cooker and cook the chicken on medium flame in pressure cooker for 4 whistles
7. In a separate pan, dry roast all the ingredients listed under 'to dry roast' in low flame until you smell nice aroma of coriander seeds and fenugreek. It took less than 2 minutes for me to dry roast
8. Add the dry roasted spices in a food processor and grind it to coarse powder. Do not add water
9. Now prepare the masala : In a pan, heat 2 tablespoon vegetable oil. When the oil is hot, add curry leaves
10. When they splutter, add thinly sliced coconut and fry until the coconut is light golden and crispy
11. Add onions and fry until onions are soft
12. Then add the ground spice mix we prepared at step number 8 and fry for 2 to 3 minutes in oil
13. Finally add the precooked chicken we have from step number 5 and mix everything together
14. Season with salt
15. Serve hot with steamed rice or roti / naan
 

Strawberry Banana Yogurt smoothie

Strawberry and banana smoothie with plain yogurt. Healthy and filling. Perfect for breakfast and after school.

 

 

 

Yield : 2 servings

Ingredients

• 1 Cup plain natural yogurt /  curd
• 6 Large Strawberries - hulled and chopped
• 1 Banana
• 1 Teaspoon chia seeds / Sabja seeds + 1 tablespoon warm milk to soak
• 2 Tablespoon granulated white sugar ( adjust according to your taste. my smoothie was too sweet )
• 1/2 Teaspoon Vanilla extract

Direction

1. In a food processor / blender , add strawberries, mashed banana, sugar and blend till smooth
2. In a small bowl, add chia seeds and soak them in warm milk for 15 minutes
2. Now add yogurt and vanilla extract to the blender with strawberry banana puree and blend well until its smooth and creamy
3. Pour the prepared smoothie in serving glasses and stir in soaked chia seeds. Serve once.

Urulai Roast / South Indian Style Potato Stir Fry

 

Recipe Source : https://www.youtube.com/watch?v=iVX_nS5fj-4

Ingredients

• 4 Large potatoes cut into small cubes
• 3 Teaspoon vegetable oil
• 1/2 Teaspoon Mustard Seeds
• 1/2 Teaspoon Cumin Seeds
• 1 Teaspoon Urad dal
• 1 Sprig of Curry leaf
• 2 big pinches of hing / asafoetida
• 1/2 Teaspoon coriander powder
• 1 Teaspoon red chilli powder ( adjust according to your taste)
• 1/4 Teaspoon turmeric powder
• 1/2 Teaspoon freshly ground black pepper
• 1 tablespoon fresh cilantro leaves chopped finely
• Salt to taste

Directions

1. Wash potatoes thoroughly. Do not feel remove the skin. Chop the potatoes with skin into small cubes. Set aside in a large bowl
2. In a wok / pan, heat vegetable oil. Keep the flame in medium heat setting. When the oil is hot, add mustard seeds. When the splutter, add cumin seeds and fry until they splutter
3. Add urad dal and fry until they are light golden
4. Add hing and curry leaves and fry quickly until the curry leaves are crispy
5. Now add potatoes to the oil and give it a nice stir
6. Season with salt and stir again
7. Close the wok / pan with a lid and let the potatoes cook / fry in the oil for 5 minutes. Stir intermittently in 2 minutes so that they don't burn at the bottom
8. After 5 minutes, open the lid. At this stage , the potatoes must have cooked half way through and slightly crispy
9. add coriander powder, red chilli powder, turmeric powder and toss everything such that potato cubes are well coated with spice mixture
10. Let the potatoes cook for 10 more minutes in low flame. stir intermittently so that get cooked evenly all sides and gets crispy
11. Switch off the flame and serve hot with sambar rice or rasam rice or curd rice
 

Everyday Chicken Curry

An easy yet delicious chicken curry - juicy pieces of chicken cooked in onion and tomato based gravy. Perfect for a lazy weekday dinner when you are craving to eat something delicious but not in a mood to spend too much time cooking. No chopping ! Just put onion and tomato in the food processor and grind it. 20 to 25 minutes of cooking and delicious chicken curry is ready to be served. Serve with steamed rice or roti or naan or dosa.

 

Ingredients

• 500 Grams Chicken thigh pieces
• 2 Tablespoon Vegetable oil
• 1/2 inch cinnamon stick
• 3 cloves
• 2 Green Cardamom
• 1 Green Chilli slit in the middle
• 1 Large onion chopped roughly and grind it to fine paste in food processor
• 1 Large tomato quartered and grind it to puree in a food processor / or use tomato puree from the can
• 1 Tablespoon coriander powder
• 1 Teaspoon red chilli powder
• 1/4 Teaspoon turmeric powder
• 1/2 Teaspoon Garam Masala
• salt to taste
• 1/2 Teaspoon fresh lemon juice
• 1 Tablespoon chopped cilantro leaves for garnish

To Grind

• 5 Garlic Cloves
• 1 inch Ginger piece
• 1/4 Cup tightly packed fresh cilantro leaves
• 1 Teaspoon black pepper corns
• 1/2 Teaspoon Cumin Seeds

Directions

1. In a food processor / mixie grind all the ingredients listed under 'To Grind' into fine paste. Do not add water for grinding. Set aside
2. Grind roughly chopped onions in food processor into fine paste
3. Grind tomato into fine puree and set aside
4. In a pan, heat oil. When the oil is hot , add whole spices ( cinnamon stick, green cardamom, cloves) and fry for 10 seconds
5. Add slit green chilli and fry for 20 seconds
6. Add pureed onion and sprinkle 1/2 teaspoon salt and fry until onion paste becomes light pink and translucent
7. Add the cilantro paste that we prepared at step number one and fry on low flame until oil starts leaving from the mixture and the raw smell of ginger and garlic goes
8. Add tomato puree and fry for 5 minutes on medium flame
9. Add coriander powder, red chilli powder, turmeric powder and 1/4 cup water and fry the masala for 5 minutes until the water evaporates and the mixture comes together thick and oil starts floating from the mixture
10. Add cleaned and washed chicken pieces and turn the flame to high heat setting and sear the chicken for 5 to 7 minutes until the chicken gets a nice coat of masala and has a nice golden crust
11. Now add 1 and 1/2 cups of water, season with salt and cook the chicken for 20 to 25 minutes on medium flame
12. When the curry has reached the desired consistency and the chicken is cooked through, switch off the flame and sprinkle fresh lemon juice and chopped cilantro leaves
12. Adjust water according to the

Spinach with shallots and garlic

Healthy food is not always boring. Try this simple spinach stir fry that is delicious and full of flavor. Spinach cooked with shallots and garlic with a hint of cumin seeds and grated nutmeg.

 

 

Ingredients Pic

 

 

Ingredients

• 1 Cup packed spinach chopped finely ( thaw if frozen )
• 6 Shallots chopped finely
• 1 Teaspoon vegetable Oil / olive oil / sesame seed oil ( I love sesame seed oil with spinach, however you can use vegetable oil or canola oil)
• 1/2 Teaspoon Cumin Seeds
• 4 or 5 Garlic Cloves
• 1 or 2 dry Red Chillies / half teaspoons of red chilli flakes
• a big pinch of Turmeric Powder ( optional)
• a big pinch of grated nutmeg or nutmeg powder
• Salt as required
• 1/4 Cup water ( You can add 1/4 cup of low sodium chicken stock instead of water for a enhanced flavor)

Directions

1. In a pan heat 1 Teaspoon oil. When the oil is hot add cumin seeds
2. When they splutter, add garlic cloves and fry until they are light golden. Do not burn garlic
3. Add broken red chilli / red chilli flakes and fry for few seconds
4. Add shallots and fry until shallots are soft and nice pink
5. Add turmeric powder and season with salt. Add nutmeg and give it a stir
6. Now add chopped spinach and fry for 2 minutes until spinach turns soft
7. Add 1/4 cup water and let the spinach cook for 5 minutes
8. Cook until the water evaporates and spinach is cooked through. Do not over cook spinach
9. Switch off the flame

Mung Bean Salad / Pachai Payaru Sundal

Healthy , protein packed salad with mung beans / pachai payaru. Seasoned with mustard seeds, urad dal , red chilli and sprinkled with fresh grated coconut and lemon juice. One of the healthiest snack to serve after school that will keep your kid active all evening.

 

 

Ingredients

• 1/2 Cup Green Grams
• 1 Teaspoon olive oil or vegetable oil or sesame seed oil
• 1/4 Teaspoon Mustard Seeds
• 1/2 Teaspoon urad dal
• One sprig of curry leaf
• One dry red chilli broken
• 1 Tablespoon of grated fresh coconut
• 1/2 Teaspoon freshly squeezed lemon juice
• Salt to taste

Preparation :  

Soak whole green grams overnight in plenty of tap water. Next day morning, drain water completely. 

 

Directions: 

1. In a sauce pan add the previously soaked mung beans along with 1 cup of water , 1/4 Teaspoon salt and a pinch of turmeric powder for 10 minutes until the mung beans are just cooked. Do not overcook, they become mushy when overcooked

2. In a small pan, heat olive oil. When the oil is hot, add mustard seeds and urad dal

3. Fry until the mustard seeds splutter and urad dal is golden

4. Then add curry leaves and broken red chilli and fry for 10 seconds

5. Add mung beans to the tempering and give it a nice stir

6. Sprinkle fresh grated coconut and fresh lemon juice and toss

7. Healthy mung bean salad is ready to be served

Bitter Gourd Gravy / Paavakai Kara Kuzhambu

Spicy, tangy and mildly bitter South Indian Style bitter gourd gravy. Bitter gourd slices cooked in tamarind based gravy. No added coconuts. Best served with steamed rice and papadum.

 

Ingredients

• 2 Tablespoon Sesame seed oil
• 1/2 teaspoon mustard
• 1/2 teaspoon vendhayam / fenugreek seeds
• 2 Dry red chillies broken
• 1/2 teaspoon whole black peppercorns
• 1 sprig of curry leaf
• 1 Cup shallots finely chopped
• 4 bitter gourds
• 2 tablespoons tamarind + 1/2 cup warm water to soak tamarind
• 1 tablespoon coriander powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• a big pinch of hing / asafoetida
• 1 tablespoon jaggery
• salt to taste

Ingredients Pic

Directions

1. Wash bitter gourds. Using a peeler, peel off the skin lightly. Slice them to thin discs and set aside
2. In a large pan, bring 2 cups of water to boil. Add 1 tablespoon salt, 1 teaspoon tamarind, 1/4 teaspoon turmeric powder, 1 tablespoon sugar to the boiling water

                                     

 

3. Add chopped bitter gourd slices in the boiling water and par boil them for 3 minutes
4. Drain water completely and set aside

                                   

5. In a pan, heat sesame seed oil. When the oil is hot, add mustard seeds, fenugreek seeds
6. When mustard seeds splutter, add curry leaves and wait for them to get crispy
7. Add whole black pepper corns , broken dry red chillies and fry for few seconds
8. Add shallots and fry until they are soft
9. Add par boiled bitter gourd slices and fry on high flame until they are crispy                
10. Add coriander powder, chilli powder, turmeric powder, hing and fry until oil separates from the mixture. Add 1/4 cup water and cook the masala until the raw smell of coriander powder goes.
11. Meanwhile, add tamarind to 1/2 cup warm water and set aside for 10 minutes. Extract pulp out of tamarind and discard the seeds
12. Pour the tamarind extract in the bitter gourd gravy , season with salt and add 1 /2 cup water
and simmer
13. Let the gravy simmer for 10 to 15 minutes until it comes together as thick gravy and oil starts floating over
14. Add Jaggery to the gravy to cut off the bitterness from the bitter gourds
15. Cook for 5 minutes and then switch off the flame
16. Paavakai puli Kuzhambu is ready to be served. Serve with steamed rice and papadum
 

Chicken Cutlet

Easy to make and delicious cutlets made with minced chicken and potatoes. I haven't added bread crumbs. If you wish you can add bread crumbs in the cutlet mixture or coat the cutlet with bread crumbs before deep frying.

 

These cutlets are super crispy and tastes delicious. Perfect as an appetizer with ketchup. These are mildly spiced and kids friendly.

 

 

Ingredients

• 250 Grams Minced Chicken
• 2 Large potatoes boiled and mashed
• 1 Egg
• 1 Teaspoon red chilli flakes
• 1/4 Teaspoon dried oregano
• 1/2 Teaspoon dried thyme
• 1/2 Teaspoon garam masala
• 1 Tablespoon finely chopped cilantro leaves
• Salt to taste
• freshly ground black pepper
• Oil to deep fry cutlets

Directions

1. In a large mixing bowl, add mashed potatoes, red chilli flakes, oregano, thyme, garam masala and combine
2. In a small bowl, beat egg using a fork. Add this egg to the potato mixture and mix gently using a fork
3. Now add minced chicken, cilantro leaves, salt and freshly ground black pepper to taste and mix gently. Do not over mix. I have tried this cutlet recipe with shredded left over rotisserie chicken and sometimes with left over grilled chicken. Works perfectly.
4. Pinch out about 1 and 1/2 tablespoon of cutlet mixture and make any desired shape. I gave them egg shape, like a cylinder.  Set aside.
5. In a wok or pan, heat oil for deep frying
6. When the oil is hot, add 4 cutlets once and fry on medium flame until they are golden
7. remove from oil and drain on kitchen towel
8. Fry the remaining cutlets in batches of four
9. Serve hot with ketchup
10. If you are planning to serve later, just spread the cutlets in a baking tray and warm them up in the oven at preheated to 200 C for 3 to 4 minutes until they are crispy again

 

Vazhaipoo Vadai / Banana Blossom fritters - no added lentils

Mom's secret recipe for delicious , super crispy vazhaipoo vadai ( banana blossom fritters ). This vadai is her signature dish. I always wanted to save this recipe on my cooking diary with exact measurement of ingredients used. So what is special about this signature dish ? These fritters doesn't have added lentils ( No channa dal, no urad dal , no toor dal). Shallots and coconut give a unique flavor to the vada and fried gram flour is used to bind everything together. Give it a try and I am sure you will love it.

 

 

Ingredients

• One Vazhaipoo / Banana flower / Banana blossom - cleaned measuring about 2 Cups
• 1/2 Cup Fried Gram
• 3 Cloves
• 1 Green Cardamom
• 1/2 Inch Cinnamon Stick
• 1 Teaspoon Fennel Seeds
• 30 Shallots / 1 and 1/2 Cup Shallots peeled
• 1/4 Cup fresh coconut slices
• 5 Dry red chillies
• 2 sprigs of curry leaves
• 2 Tablespoons chopped cilantro leaves
• Oil to deep fry
• Salt to taste

Ingredients Pic

 Shallots, fresh coconut slices, fennel seeds, cinnamon stick, cloves, green cardamom, fried gram and curry leaves

Cleaned banana blossom / banana flower / vazhaipoo

Directions 

1. In a food processor / mixie , add fried gram , cinnamon stick, cloves, green cardamom, fennel seeds and grind it to fine powder. Transfer it to a small bowl and set aside

                               

                                                              
2. In the same food proessor, add shallots, coconut, dry red chillies and curry leaves. Grind it to fine paste without adding water at all. Do not add water while grinding. Transfer this mixture to a large mixing bowl and set aside                             

                              

3. In the same food processor, add the roughly chopped banana flower and pulse it 2 to 3 times until the mixture resembles coarse shredded threads of banana flower.

                                                        
4. Transfer the banana flower into the large mixing bowl with ground shallots paste,  season with salt. Add chopped cilantro leaves to the vada batter and mix. Now start adding the fried gram powder one spoon at a time (we prepared at step number one) and mix with a spoon gently until the mixture comes together thick and it should be able to hold its shape when you make them into vadas. I used 1/3 Cup plus 1 tablespoon of  fried gram powder.

This step is very important. If you do not add enough fried gram powder, the vada will not hold shape when u fry them. It will just break apart and dissolve in oil and make a big mess in the hot oil. If you add too much of fried gram powder, the vada will soak up too much oil

Important : If you are making this vada for the first time, here is my suggestion. Add just one vada when the oil is hot. If your vada breaks apart in hot oil, then add little bit more fried gram powder to your vada batter and mix and try again. Or you can shallow fry the vada in tawa / pan. Shallow frying is safest method for beginners since vada will not dissolve in oil or fall apart too much in tawa.

                            
                         

                                    

5. Heat oil for deep frying the vada
6. Pinch about 1 and 1/2 tablespoons of vada batter and shape them as vadas. Deep fry in hot oil in batches of 3                              

                             

7. Flip side once when you deep fry them. Keep the flame medium to avoid burning. These vadas burn very quickly , so keep the flame medium and have an eye on them

8. Once they are nice , crispy and golde, remove from oil and drain on paper towel

9. Serve hot with tomato ketchup or coconut chutney or with your favourite snack dip

Eggless Banana Mug cake with chocolate syrup

A delicious and moist eggless banana cake done in microwave in less than 3 minutes. Drizzle with chocolate syrup and serve with slices of banana for a yummy dessert or after school snack for kids.

 

 

Ingredients 

• 1/3 Cup All purpose flour or maida
• 1/4 Cup granulated white sugar
• 1/4 Teaspoon Baking Powder
• a pinch baking soda
• 1/4 Teaspoon ground cinnamon
• 1 Tablespoon Vegetable oil
• 1 Ripe Banana mashed
• 2 Tablespoon plain natural yogurt / curd
• 2 Tablespoon Milk
• 1/4 Teaspoon distilled white vinegar  
• For the Chocolate Syrup
• 2 tablespoons dark chocolate chopped roughly
• 3 Tablespoon Fresh Cream ( I used amul fresh cream)  

Directions 

1. In a small bowl, mix all purpose flour, sugar, baking powder, baking soda and cinnamon. Set aside
2. In a small bowl add 2 tablespoon milk. Stir in vinegar. Set aside for 10 minutes. The mixture will curdle after 10 minutes and it is ready to use in the wet ingredient
3. In a separate bowl, add mashed banana,  vegetable oil, yogurt, curdled milk and whisk until the mixture is smooth
4. Add the wet ingredients into the dry ingredients and using a spoon mix gently
5. Wash a microwave safe mug with regular tap water. Do not wipe it dry. Let the mug remain wet from inside
6. Now pour the prepared cake batter in the mug and microwave on high (power setting 800 W) for 2 minutes and 30 seconds. If your microwave power setting is different  you need to adjust + or - 10 seconds.

7. Cool the cake completely

8. Drizzle with chocolate syrup and serve with slices of banana

For the Chocolate Syrup

In a microwave safe bowl, add roughly chopped or grated dark chocolate. Stir in fresh cream
and microwave on high for 30 seconds. Whisk until the chocolate melts completely. Cool the chocolate syrup and drizzle over the cake

 

 

Mutton Curry

Tender Pieces of Mutton cooked in onion and tomato based gravy. This gravy is flavourful, mildly spiced and pairs well with Roti / Naan / plain Biryani / Rice. 

Easy to make and tastes awesome. You can add potatoes along with mutton or tender baby brinjals / eggplants. Brinjals with mutton is my favourite combo.

 

 

 

 

Ingredients

For Marinating the Mutton Pieces ( 1 Hour)

• 500 Grams Mutton / lamb meat cut into cubes
• 1/4 Teaspoon Turmeric Powder
• 1/2 Teaspoon Red Chilli powder
• 1/2 Teaspoon Garam Masala
• 1 Teaspoon Lemon Juice
• 1 Teaspoon Ginger Garlic Paste
• 1/2 Teaspoon Salt

For the Gravy

• 2 Tablespoon Vegetable Oil
• 3 Cloves
• 2 Bayleaves
• 1/2 inch cinnamon stick
• 2 Green cardamom
• 1 Tablespoon Fresh Mint Leaves
• 1 Tablespoon finely chopped ginger
• 1 Tablespoon finely chopped ginger
• 1 Large red onion chopped finely
• 1 Large tomato chopped finely
• 1 Tablespoon coriander powder
• 1 Teaspoon red chilli powder
• 1/4 Teaspoon turmeric powder
• 3 Large potatoes chopped into large chunks / quartered
• 1 Tablespoon Chopped Cilantro Leaves
• 1/2 Teaspoon freshly squeezed lemon juice

Directions

1. Marinate mutton pieces along with the items listed under Marinate for 1 hour. You can marinate it overnight in the refrigerator which is what I always prefer. Overnight marinated mutton is super soft and develops nice flavor.  Pressure cook the marinated mutton along with 1/2 cup water on low flame for 10 whistles. I like mutton completely cooked, if you like it rare then pressure cook for 5 whistles and if you like it medium pressure cook it for 7 to 8 whistles on low flame

2. In a pan, heat 1 teaspoon oil. When the oil is hot, add potato cubes and fry on high flame until potatoes are light golden. Remove from oil and set aside on a kitchen towel to drain oil. Now , in the same pan, add remaining oil for preparing the mutton masala. When the oil is hot, add cloves, bay leaf , green cardamom, cinnamon stick and fry for couple of seconds

5. Add chopped garlic and fry until garlic is light golden. Then add fresh ginger and fry for a minute. Add mint leaves and onion and fry until the onions are soft. Add tomatoes and fry until tomatoes are mushy and oil starts separating from the mixture
6. Then add coriander powder, red chilli powder, turmeric powder along with 1 tablespoon of water and fry until the water evaporates and oil separates from the thick masala.

9. Now add the stock from the pressure cooked mutton pieces to the above mixture in the pan 1 tablespoon at a time. Once you add the stock to the masala, stir nicely and wait for the stock to get absorbed. Once the stock is completely absorbed and the masala becomes dry , add next tablespoon of stock. Keep adding stock until all the stock is used over and the masala is thick, oily and there is not water in the masala mixture. At this stage the masala should look thick with no water

10. Season with salt. Now add the cooked mutton pieces along with the fried potato cubes to the pan Add 1 and 1/2 cups of water and simmer for 10 minutes

11. Once the gravy thickens to the required consistency, switch off the flame

13. Close the pan with a lid for 10 to 15 minutes for the flavours to develop

14. Before serving, sprinkle cilantro leaves and squeeze fresh melon juice (juice of half lemon). Serve hot with rice / roti / dosa as a side

 

Mutton Liver Pepper Fry / Kaleji Masala

A delicious and easy to make preparation with mutton liver / goat liver / chicken liver. Parboiled liver cubes are simmered in onion based masala with the goodness of whole black peppercorns. This fry is mildly spiced and kids friendly too.

 

 

Ingredients

• 250 Grams Mutton Liver chopped into small / tiny cubes
• 2 Tablespoon Sesame Seed Oil ( or vegetable oil. Use sesame seed oil for authentic taste)
• 1/2 Teaspoon Cumin Seeds
• One sprig of Curry leaves ( if you don't have curry leaves, skip adding )
• 2 Large Onions quartered or roughly chopped
• 1 Tablespoon Coriander powder
• 1/4 Teaspoon Turmeric powder
• 1/2 Teaspoon Garam Masala

To Grind

• 1/2 Inch fresh ginger piece
• 4 Garlic cloves
• 1/2 Inch cinnamon stick
• 2 Cloves
• 1 Green Cardamom
• 1/2 Teaspoon Fennel Seeds
• 1 Tablespoon whole black peppercorns ( use more if you like spicy masala)
• 2 Tablespoon water to grind

Directions

1. Wash mutton liver cubes several times. In a pan , add mutton liver + 1/2 Cup water + 1/2 Teaspoon Salt + a pinch of turmeric powder and cook for 15 minutes until the liver is soft and almost cooked through. Alternatively you can cook the liver with salt and turmeric powder in a pressure cooker for 2 to 3 whistles in low flame. Drain water completely from the cooked liver. Discard the water
2. In a food processor, add roughly chopped onions and grind it to fine paste. Set aside
3. Next grind all the ingredients listed under 'To Grind' into fine paste. set aside
4. In a pan or kadai, heat sesame seed oil. When the oil is hot, add cumin seeds and wait for them to splutter. Then add curry leaves and let them splutter
5. Add onion paste we prepared at step number 2 and fry until onion paste turns pale and oil starts separating from the mixture
6. Then add ginger garlic and whole spices , pepper paste we prepared at step number 3 and sprinkle a big pinch of salt and fry for 10 minutes on low flame stirring occasionally until oil separates from the mixture
7. Add coriander powder, turmeric powder along with 1 tablespoon of water and fry for a minute
8. Now add parboiled mutton liver cubes into the pepper masala. Add 1/4 Cup water and season with salt and cook liver until the water evaporates
9. Once the water evaporates and the masala turns thick, sprinkle with chopped cilantro leaves and 1/2 teaspoon of freshly ground pepper and give it a nice stir
10. Switch off the flame. Liver pepper masala is ready to be served