Wednesday, August 30, 2006
Rice flour - 2cups(dry roasted)
Boiled water-as needed
Mutatrd,curry leaves(chopped),red chillies(break into small pieces),urad dal
In a pan,heat oil and fry the tadka ingredients and keep aside.After dry roasting the rice flour, add salt and boiled water.Slowly mix the water and make a dough.(just like u do for Idiyappam).Mix the tadka with the dough and make into small bitesize balls.Spray the cooking spray in the idly pan and wipe it off with a paper towel.(for avoiding sticking)Place this balls into the idly pan and steam cook it for about 7-10 min.s.If you like you can serve it as it is or mix it with fresh shredded coconut. To make it more spicy, you can mix idly podi into steamed kozhukattai.
I make the rice balls with the red chilly visible, 'coz i don't want my toddler to have one of those spicy ones...
Tuesday, August 29, 2006
Gobi- 1/2 cup florets
Onion-1 (sliced lenghtwise)
Everest Veg. masala-2 tspn
In a pan. heat oil and fry mustard,curry leaves and urad dal.Add sliced onion and fry till onions are golden brown.Now add the peas and gobi and fry for abt 3 min.sNow add the masala powder and fry again for 2 min.s.Cook it covered , just sprinkle whenever water is needed.Don't add too much water.Serve it hot with chappathi.
Thanks to my friend Soumya,who introduced me to this Everest masala.If you don't have this masala, try this recipe by using chilli, turmeric,dhania and garam masala powder separately.
Kathirikkai - 2 medium ones
Sambhar powder - 2 tea sp
tamarind - lemon size.
Oil- 4 tbspn
For tadka - mustard,curry leaves,channa dal,urad dal and perungayam.
Soak tamarind and take a thick paste.Cut brinjals into quater pieces.You can use drumsticks, ladies finger also for this recipe.Heat oil in a pan and fry mustard,curry leaves,urad dal,channa dal and perungayam.Now add brinjals and fry for sometime.Now add the sambhar powder and fry until the raw smell goes.This usally take abt 5 min.s.Finall add the tamaring paste and salt.Afte adding little bit of water, let boil.When the gravy becomes thick enough turn off the heat.Serve it hot with rice.
Monday, August 28, 2006
This the breakfast we had today.Sukha chappathi with cherupayar curry.I reallly don't know the measurements of the ingredients 'coz usually eye ball everything.
This one goes like this
Fry mustard, urad dal and onions in oil till onion turns golden.Now add 1/2 spn of ginger-garlic paste and sliced tomatoes and fry for sometime.Now add chilly powder,turmeric powder and salt and fry it.finally add boiled cherupayar and cook it for abt 4-5 min.s.this curry goes well with chappathi.
Fish and Mango ---nothing can go wrong with this ...
What do you need :
Nethili meen -2 cup ( Frozen)
Raw Mango-1/2 cup ( Frozen)
Tamarind : small lemon sized ( adjust this depending on Mango)
Salt : as needed
Coconut Oil- as needed
Mustard seeds : 1/2 tsp
Urad dal : 1/2 tsp
Curry leaves : few springs
Small onion -1
Shredded Coconut-1 cup
Turmeric powder - a pinch
Red chillies - 3
Whole Pepper-1 tsp.
How you make this :
I used Frozen nethili this time and they were little on the bigger side compared to the tiny ones I usually get.These are ready to use but I still thawed them and washed them on running water.Keep them aside.Grind the ingredients listed under ' To Grind' into a fine paste. Mix this paste with tamarind extract.In a heavy bottomed pan, on medium flame start boiling the coconut+tamarind mixture. Add water as needed. Once the raw smell of the coconut paste is gone, reduce the flame and add in the raw mango and fish with salt as needed. My frozen mango were like little shavings of mango without the skin. So I had added it with the fish pieces as both will cook faster.But If you were to use raw mango, then you might need to add mango little earlier. Once the mango pieces are 3/4th cooked then you add the fish pieces.Let this mixture cook slowly and in the mean time heat coconut oil in a separate pan, fry mustard, urad dal and curry leaves.Pour this tempering into the cooked fish curry and switch off the heat.
Do not stir the dish too much with the spoon as it might break the fish pieces. And you canal ways adjust the tamarind extract depending on the sourness of the mango.Note: I had added in some green chillies as well for some extra kick but this is completely optional.
We had this dish with some king fish fry and kappa Puzhukku.
Sunday, August 27, 2006
Friday, August 25, 2006
Thursday, August 24, 2006
Tilapia fish fillets : 4.(i usually buy frozen which comes in individual fillet packs)
(i have tried cat fish and halibut with this recipe)
Ginger-garlic paste : 1/4 spoon
Chilly Powder : 1 sp
Dania Powder : 1 sp
Turmeric Powder : 1/4 sp
Pepper Powder : 1 sp
Lime juice : few drops.
Salt : as needed.
Oil : as needed.
(Adjust the spices according to your tastebuds.)
Clean the fish fillets.Mix all the spices,salt and lime juice and marinate the fillets in this mixture for about 1/2 hour.Shallow fry them .That's it very easy.My husband loves this with little bit of red wine.For my son, i reduce the spices little bit.
Fish fillets : 4
Small onions : 3-4
Pepper corns : 1 sp
Turmeric powder : 1/4 sp
Chilly Powder : 1 sp
Salt : as needed
Oil : as needed
Grind together all the ingredients except fillets.Marinate the Fish fillets in the ground mixture and salt for about 30 mts.shallow fry them.
Wednesday, August 23, 2006
Came across few nice food blogs when goggled for one authentic kerala recipe..a recipe for breadfruit..thaks to IngiPennu..this recipe somewhat alike my mom's recipe..
I will try this one over the weekend..Really amazed by the food blogs out there..and for people like me theses recipes are going to be very helpful and these are again coming from experienced cooks...Planning to try out Ingipennu's shredded chicken recipe this weekend..looks delicious..