Kaalan

Kaalan is a thick preparation with curd and vegetables like yam and raw banana. It is a traditional Kerala dish served along with steamed rice and is one of the dish served in any Kerala Sadya/feast. This dish is sour in taste. A healthy and must try side dish.

Ingredients 

1 Raw Plantain/Pachakkaya (medium sized)

100 gm Yam/Chena

Salt to taste

1 tsp Turmeric powder

½ tsp Red chilli powder

2 cup Curd (sour, beaten) 

For making Black pepper water 

2 tbsp Black Peppercorns

¾ cup Water 

For Grinding 

1 cup Coconut (freshly grated)

3 – 4 Green chilli 

For tempering 

3 tbsp Coconut Oil

1 tsp Mustard seeds

2 Dry Red chilli

20 – 30 Curry Leaves

 

Method 

• Wash and cut the raw plantain and yam in medium sized irregular square pieces.
• Cook yam in 3 cups of water along with salt, in a Kadai, till it is slightly cooked.
• Now add raw plantain in the kadai and let it cook for about another 20 minutes or till both the vegetables are nicely cooked, but not mushy.
• If you want to add water while cooking, make sure to add hot water.
•  In the meantime, grind coconut along with green chillies into a fine and smooth paste by adding very little water. Keep this aside.
•  Grind black peppercorns coarsely and then add ¾ cup of water. Grind again and strain the mixture. Keep this black pepper water aside.
• When the vegetables are cooked, add the beaten curd and black pepper water into it. Let it cook for 25 minutes or till the mixture is slightly thickened.
• When it is thickened, add the ground coconut mixture into it. Let it cook for 3 minutes or till it bubbles a little. Adjust salt.
• Switch off the flame and keep the kadai aside.
• In a fry pan, put oil and add mustard seeds. When it splutter, add dry red chilli and curry leaves. Saute and pour it on top of the Kaalan.
• Stir well and serve it with steamed rice.

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Aviyal (Mix vegetable in Curd)

Aviyal is a mix of different vegetables cooked in curd gravy, seasoned with coconut oil and curry leaves. This is an essential part of any Kerala Sadya/feast. This dish can be a semi-solid side dish or made into a gravy. This is a very healthy dish and is best enjoyed with steamed rice.

This side dish is very easy to prepare. The only hard part is the cutting of vegetables. But once it is done, you can prepare this dish within no time. A perfect combo of health and taste.

Ingredients 

2 Carrots (cut into 2 inch long thin pieces)

1 cup White Pumpkin (cut into 2 inch long thin pieces)

10 French Beans (cut into 2 inch long pieces and sliced horizontally)

10 Long Beans (cut into 2 inch long pieces)

1 cup Yam (cut into 2 inch long pieces)

1 Drumstick (cut into 2 inch long pieces)

1 Raw Banana (cut into 2 inch long pieces)

¼ tsp Turmeric powder

Salt to taste

Curry leaves for garnishing

2 tbsp Coconut Oil

1 cup Water

 

For grinding 

2 cups Coconut (freshly grated)

½ tsp Jeera/Cumin seed

3 – 4 Green Chilli

2 cups Curd (sour)

 

Method

• Put all the vegetables (except white pumpkin) along with salt, turmeric powder and water in a Kadai and place it on high flame. When the water starts to bubble, reduce the flame, cover and let it cook for about 15 minutes.
• Now add the white pumpkin and again cover and cook for another 5 minutes or till all the vegetables are cooked. They should not become mushy. 
• Coarsely grind coconut along with jeera, green chilli and curd. Keep this aside.
• When the vegetables are cooked, add the ground coconut mixture into it.
• Mix gently so that the vegetables are not mashed. Let it cook for another 2 minutes or till the gravy starts to bubble.
• Switch off the flame and pour coconut oil on top along with curry leaves.
• Serve and enjoy along with steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Dragon Chicken

I have heard about dragon chicken long back, but never thought to try it at home. Not because it was a difficult recipe, but whenever I buy chicken, I end up preparing a normal chicken curry or any other usual Chinese dish. I somehow forgot about trying this recipe. This time, I didn't forget to make this one and I regret why I didn't try it earlier. My kids just loved it a lot.

I served this dish along with flavoured rice (my kids favourite). Also, reduced the spiciness as my kids don't eat spicy food.
 
The cashew nuts added, gives a nuttiness and crunchiness to the entire dish. Toss the fried chicken in the sauce on high flame and you won't loose the crispiness of the chicken too. This dish has a spicy and sweet taste, loved by kids. Try it out and let me know.

Ingredients

500 gms Chicken (boneless, cut into long thin strips)
Oil for deep frying
Spring onion greens or coriander leaves for garnish


For Marination :

1 tsp Soy Sauce
2 tsp Red Chilli paste
1/2 cup Maida/All purpose flour
Salt to taste
1/4 cup Corn flour
1 Egg
1 tbsp. Ginger Garlic paste
1 tsp Black pepper powder


For Gravy :

1 tbsp. Oil
3 Dry Red Chilli
10 - 15 Cashew nuts (broken into half)
1 Onion (Large, thinly sliced)
1 Capsicum (thinly sliced)
1 tbsp. Ginger Garlic paste
1 tsp Red chilli paste
1 tsp Soy sauce
2 tbsp. Tomato sauce
Salt to taste
1 tsp Sugar


Method

• Take a bowl and add chicken pieces along with the marination ingredients. Mix well and keep this aside for 15 minutes.
• Later, heat oil in a kadai. Put the marinated chicken pieces in it and fry till they become golden brown colour. Once done, transfer them onto a tissue paper. Keep aside.
• To make the gravy/Sauce : Heat oil in a kadai. Add dry red chillies and cashew nuts. Fry till the cashew nuts start to change its colour.
• Now add the onion and capsicum. Saute well.
• Add ginger garlic paste and saute for a minute.
• Now add soy sauce, tomato sauce, red chilli paste, salt and sugar. Mix well.
• Cook it for sometime, till the sauce thickens a bit.
• Now add the fried chicken into it. Toss well and if needed, add little bit of water.
• Sprinkle coriander leaves of spring onion greens for garnish.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Aloo Baingan Ki Sabzi

I know.... you might be thinking, why iam not posting recipes everyday, which I used to do previously. Iam so sorry, friends, now a days, I am bit tied up with my orders for chocolates and cakes, that I find very little time to write and post recipes in my blog. Some times, I feel lazy too :) But don't worry, guys!!! Iam not going to let you down. I will continue posting new and tried out yummy recipes whenever I get time.

This time, I thought to share a healthy side dish, which is not only easy to prepare, but also very yummy and tasty. This is a simple and easy vegetarian Gujarati one-pot side dish. It tastes best with roti or poori.

This recipe was in my draft for long and I somehow forgot to post it in my blog. By now, this side dish has become one of our favourite and I have made it n number of times. As it is very easy, you can prepare it for your kids or elders as a lunch box item along with rotis.

I don't add sugar in this, as my family doesn't like sweet taste in side dishes. So its up to you, if you like, you can add it. Even with out sugar, this dish tastes yummy. 

Try it out and let me know....


Recipe Source : Bhavna's Kitchen

Ingredients

2 - 3 Potatoes (cut into cubes)
4 - 5 Baingan/Brinjal (cut into cubes)
1/2 cup Tomato (finely chopped)
3 tbsp. Coriander leaves
1 tbsp. Ginger Garlic paste
2 Green chilli (finely chopped)
Salt to taste
1 tsp Cumin powder/ Jeera powder
1 tbsp. Brown sugar or white sugar or Jaggery (optional)
1/2 tsp Turmeric powder
1 tbsp. Coriander powder
1 tsp Red chilli powder (optional, as per your taste)

For tempering:

2 tbsp. Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
2 Pinch Asafoetida


Method

• In a large bowl, add baingan, potatoes, tomato, coriander leaves, ginger garlic paste, green chilli, salt, cumin powder, brown sugar, turmeric powder, coriander powder and red chilli powder. Keep this aside.
• Heat oil in a pressure cooker. Add mustard seeds and when they splutter, add cumin seeds and asafoetida. Take off from heat and add all the ingredients (kept in the bowl) into the pressure cooker. Add little water (about 1/4 cup) and mix well.
• Place the pressure cooker back on low flame, mix well and let it cook for 1 minute.
• Later place the lid and let it cook till 3 - 4 whistles.
• Once done, take off the lid and serve by garnishing with coriander leaves.
• Serve it hot with roti or poori.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Mushroom Fry (Chinese Style)

Sorry guys,.... I know..... iam blogging after a long gap. The reason is that I was busy with some chocolate orders and was trying my hand on some cake toppers with fondant. Once iam comfortable with it, I would start taking orders for Birthday cakes, Anniversary cakes or any type of cakes. Though I have done many cakes using buttercream, I am putting my baby steps into the vast world of fondant decorations. Its really fun to mold out different figures using the fondant. Iam in love with it now :)

Don't worry guys, I will not stop blogging...it will go on, but may be not as regular as I used to write earlier. Though cooking is my passion, I love baking the most. So iam slightly inclined to baking. If I start about this topic, it will go on....so coming over to this recipe...

We all love mushrooms a lot....actually many of you might also like it, right? The main problem I face with mushrooms, is the cleaning part. While cleaning them, I make it double sure that it is cleaned properly. So it takes lot of my time. Still I love to cook with it. This time it is a Fried Chinese dish iam making with this mushroom. I must say, it tastes heavenly. Try it out and let me know...

Ingredients

10 - 15 Button Mushrooms
Oil for frying

For making batter:

3 tbsp. Maida/All purpose flour
1 tbsp. Cornflour
Salt to taste
1/4 tsp Black pepper powder
Water as required

For making Sauce:

1 Onion (finely chopped)
1 tbsp. Garlic (finely chopped)
2 Stalks Spring Onion (finely chopped)
1 tsp Tomato Ketchup
1 tsp Red chilli sauce
1 tbsp. Kashmiri Red chilli powder
1/2 tsp Soy Sauce
1 tsp Vinegar
1/4 tsp Black pepper powder
Salt to taste
1 tbsp. Oil



Method

• Clean the mushrooms and cut each one of them into half. Keep aside.
• Mix maida, cornflour, salt and black pepper powder in a bowl. Add little water to make a batter. Mix well to remove all the lumps. The batter should be neither too thin nor too thick.
• Heat oil in a kadai. When it is medium hot, dip each mushroom pieces in the batter and put them in the oil. Let it simmer till all the sides are golden brown colour.
• Once done, transfer them onto a tissue paper. Keep aside.
• Heat 1 tbsp. oil in a kadai. Add onion and the bulbs of spring onion. Saute till translucent. Now add garlic and saute for a minute or till the raw smell goes off.
• Add tomato ketchup, soy sauce, red chilli sauce, Kashmiri red chilli powder, vinegar, black pepper powder and salt. Mix well and add 1/4 cup water. Let it boil for 1 minute.
• Now add the fried mushrooms and toss well so that each one of them is nicely coated with the sauce.
• Adjust salt if needed. Take off from heat and garnish with the spring onion greens.
• Serve it hot as a starter or with Fried Rice or Chinese noodles.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the sauces and spices as per your taste*


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Nellikkya Pachadi | Gooseberry Pachadi

This is simple and special side dish served in all Kerala Sadyas (feasts). Actually, this dish is slightly thick in consistency. But you can adjust the consistency by adding more or less of curd. The main ingredient used in this dish is gooseberry and you all know that it is very healthy.

Any day, if you are not in a mood to prepare any side dish for rice, you can always make this instant pachadi. It is really tasty and a good way to make kids eat gooseberry. Mix this with steamed rice and kids would love it.

Try it out and let me know how you liked it....

Ingredients

5 - 6 Gooseberry (take out the seed and cut into small pieces)
1 cup Coconut (freshly grated)
2 Green chilli
1/4 tsp Mustard seeds
3/4 cup Curd
Salt to taste

For tempering

2 tbsp. Coconut Oil
1/2 tsp Mustard seeds
2 - 3 Dry Red chilli
5 - 10 Curry leaves


Method

• Grind coconut, green chilli, mustard seeds and salt with little water into a smooth paste.
• Later, add gooseberry and grind coarsely (it should not be too coarse nor too paste).
• Add curd and give a quick pulse in the mixer.
• Adjust salt and curd if needed to adjust the consistency. Transfer the contents into a bowl. Keep aside.
• Heat oil in a kadai. Add mustard seeds, dry red chilli and curry leaves. When it splutters, pour the tempering on the prepared nellikkya pachadi.
• Mix well and serve it with steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Paneer Tikka Masala

Paneer is loved by all in my family. We love all the different varieties of gravy dishes made using paneer. But my husband likes only Paneer Tikka.

I tried different dishes using paneer, hoping that he would like any of them. But he sticked on to Paneer Tikka all the time. When I saw this recipe, I thought to give it a try as he likes tikka, he might like this gravy too... and yes!!! he liked it a lot.

By the time I am posting this recipe, I have prepared this dish more than 3 times. It is a perfect combo with roti or naan. It tastes authentic and restaurant style. Try it out and let me know how you liked it.

Recipe Source : Vahrehvah

Ingredients

15 - 20 cubes Paneer
1 Capsicum (medium, cut into cubes)
1 Onion (medium, cut into cubes)
1 Tomato (medium, scoop out the insides and cut into cubes)

For Marinade

1/2 tsp Tandoori masala powder
1/2 tsp Lemon juice
4 tbsp. Hung Curd
1/2 tsp Ginger garlic paste
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1/2 tsp Kasoori methi
Salt to taste

For the gravy

1 cup Tomato puree
1 Onion (finely chopped)
1/2 tsp Cumin seed/ Jeera
1/2 tsp Ginger garlic paste
1 tsp Coriander powder
1 tsp Red chilli powder
1/2 tsp Garam masala powder
1 tsp Kasoori methi
2 tbsp. Coriander leaves (finely chopped)
1 tbsp. Oil
1/4 cup Fresh cream
Water as required


Method

• In a bowl, mix all the ingredients mentioned in 'For Marinade'. Now add paneer, capsicum, onion and tomato into it. Mix well so that everything is nicely combined. Keep aside for about 1 hour.
• After 1 hour, spread the marinated paneer, capsicum, onion and tomato pieces on a hot non stick pan with little oil. Toss all the sides. When it turns golden brown colour, take off from the pan and keep aside.
• For gravy: Heat oil in a non stick pan. Add jeera and when it splutter, add onion and ginger garlic paste. Saute till onion turns golden brown colour.
• Now add tomato puree, salt, red chilli powder, coriander powder and garam masala powder. Mix well and let it cook till the oil starts to leave the masala.
• Add water to adjust the gravy and add half of the fresh cream in it. Mix well.
• Now add the toasted veggies and paneer into the gravy. Mix gently and let it simmer for sometime. At this stage, add water to adjust the gravy.
• When everything is nicely combined, add kasoori methi and coriander leaves. Give a gently mix and take off from heat. While serving pour the other half of the fresh cream on top.
• Serve it hot with roti or naan.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Beetroot Pachadi

A traditional dish from Kerala. This is one of the dish served in Sadhya. A very healthy and simple dish, perfect for kids.

This is one of my favourite. Try it out and enjoy!!!


Ingredients

1 Beetroot (large, finely grated)
Salt to taste
2 - 3 Green chilli (cut into small pieces)
2 tbsp Coconut oil
1 tsp Mustard seeds
3 - 4 Dry red chilli
1 cup Coconut (freshly grated)
1/4 tsp Cumin seeds/Jeera
1 cup Curd
5 - 6 Curry leaves
1/4 tsp Methi seeds


Method

• Put grated beetroot, salt and green chilli in a big non stick pan with little water and let it cook till the beetroot becomes tender and nicely cooked.
• In the mean time, grind coconut along with cumin seeds with little water into a fine and smooth paste.
• When the beetroot is nicely cooked, add the ground coconut mixture into it. Mix well.
•  Let it cook for a minute. Now add curd and mix well. Adjust salt.
• When it starts to bubble, turn off the heat and keep aside.
•  Heat oil in a pan. Add mustard seeds, methi seeds, dry red chilli and curry leaves.
• When it splutters, add it to the beetroot pachadi. Mix well.
• Serve it with steamed rice.

Chembu/Colocasia/Arbi Masala Curry

This is simple kerala dish and i learned this recipe from my mom-in-law. This dish goes well with steamed rice, dosa and idli. Use coconut oil if possible, as it gives a nice taste to the dish.


Ingredients

10 Chembu/Colocasia/Arbi
1/2 tsp Turmeric powder
Salt to taste

For grinding

2 tbsp Coconut Oil
5 - 6 Shallots/Small onion (cut into two)
3/4 cup Coconut (freshly grated)
6 - 7 Curry leaves
2 tsp Red chilli powder
4 tsp Coriander powder

For tempering

2 tbsp Coconut Oil
10 Shallots/Small Onion (finely chopped)
5 Curry leaves


Method

• Scrape off the skin of all the chembu and clean well in fresh water.
• Cook chembu in a pressure cooker along with turmeric powder and salt.
• For Grinding: In the mean time, heat oil in a kadai. Add small onion. After a minute, add grated coconut and curry leaves. Stir fry till the coconut starts to change its colour.
• Now add red chilli powder and coriander powder. Stir fry for 1 minute or till the raw smell of the masala is gone.
• Take off from flame and let it cool a bit. Grind it into a smooth paste, by adding little water.
• When the chembu is nicely cooked, put the ground mixture into it. Mix well.
• Adjust water and let it simmer for 2 - 3 minutes or till everything is nicely combined.
• Take off from heat and keep aside.
• For tempering: Heat oil in a kadai. Add small onion and curry leaves. Saute till the onion turns golden brown colour. 
• Pour this tempering on the chembu masala curry and serve it hot with steamed rice, Idli or Dosa.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Koottu Curry | Yam and Raw Plantain Curry

This is a traditional Kerala dish which is served in any Sadhya (big feast). It is prepared with yam and Raw Plantain. A thick gravy dish which goes well with steamed rice. The stir fried coconut added to the last, gives a good taste to the entire dish.

As usual, i got this recipe from my mom-in-law. She makes it very tasty. We had this in our Onam Sadhya. Try it out and you will come to know, how it tastes..

Ingredients

1/3 cup Chana Dal

1 cup Water

1 Raw Plantain/Pachakkaya (medium sized)

1 cup Yam/Chena

Salt to taste

¼ tsp Turmeric powder

¼ tsp Red chilli powder

For Grinding

½ cup Coconut (freshly grated)

1 pinch Cumin seed/Jeera

4 Black Peppercorns

For Tempering

5 – 6 tbsp Coconut Oil

1 cup Coconut (freshly grated, for frying)

½ tsp Mustard seeds

3 – 4 Dry Red Chilli (broken)

10 – 20 Curry leaves

Method  

• Cut raw plantain and yam into 1 inch square sized pieces. Keep this aside.
• Wash chana dal and put it in a pressure cooker along with water. Let it cook till 4 whistles.
• When the pressure cooker cool down and all the pressure is gone, take off the lid. 
• Add chopped yam, raw plantain, turmeric powder, salt and red chilli powder. Mix well.
• Place the lid on the pressure cooker and cook again till 2 whistles.
• Let the cooker cool down till all the pressure is gone.
• In the meantime, grind coconut, black peppercorns and cumin seed along with little water into a fine paste. Keep this aside.
• Uncover the pressure cooker and cook again in medium heat till the gravy thickens.
• Now add the ground coconut mixture into it and mix well.
• Let it cook for about 3 minutes, till everything is combined properly.
• Once done, take off from heat and keep this aside.
• In a non stick fry pan, heat oil. Add mustard seeds. When it crackles, add curry leaves and dry red chillies. 
• Later add the grated coconut. Stir fry till the coconut turns brown colour. 
• Put this mixture on to the Koottu Curry. Give a quick mix.
• Serve it with steamed rice.   

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Mampazha Koottan | Ripe Mango in curd gravy | Mambazha Pulissery

This recipe was in my draft for a long time and somehow i missed posting it. From past two three days, i was very busy that i couldn't post any recipes in my blog. As Onam is nearing, many preparations at home and with naughty kids at home, i could hardly find time to sit in front of my computer.

I wanted to put a post on Onam recipes, but couldn't post all the recipes :( May be by next onam i can do that.

This is a very traditional recipe using ripe mango. It tastes sweet and spicy. I learned this recipe from my mom-in-law. Though it tastes good when served with steamed rice, i like to enjoy it just like that. 


Ingredients

5 Mango (small sized, fully ripe)
1 and 1/2 cup Water
Salt to taste
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
1 cup Jaggery (grated)


For grinding

1 and 1/2 cup Coconut (freshly grated)
1/2 tsp Jeera/Cumin seed
4  green chilli
1 cup Curd (medium sour)

For tempering

2 tbsp Coconut oil
1/2 tsp Mustard seeds
2 - 3 Dry Red chilli
10 curry leaves


Method

• Wash mangoes well. Peel the mango skin and rinse the skin in warm water (1 and 1/2 cup).
• Put the peeled mango in a big non stick pan. Discard the mango peel and pour the mango peel rinsed water into the pan.
• Keep the non stick pan on medium flame. Add turmeric powder, salt and red chilli powder.
• Mix well, cover and let it simmer till the mangoes are nicely cooked.
• In the mean time, grind coconut, cumin seed and green chilli into a smooth paste. Add curd and grind again.
• When the mangoes are nicely cooked, add the ground mixture. Mix well. 
• When it starts to bubble, take off from heat. Add grated jaggery and mix well.
• In a non stick kadai, heat oil. Add mustard seeds and when it starts to crackle, add dry red chilli and curry leaves.
• Pour this tempering on top of the gravy.
• Serve it hot with steamed rice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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