Holidays have started off but the break is just too small this year.In 1o days time, the school reopens and I am back to square one .Have plans to visit my parents home before the whole break is over. On the occasion of Easter, the recipe that I am very keen on sharing is one that many have requested me to.Kerala’s Beef Roast recipe is one of the most famed recipes. Beef has a prominent place in the Kerala cuisine among the meat lovers. The buffalo meat is meant to be much tougher than other meat, so it’s mostly pressure cooked as it takes more time to tenderize.This is equally good with the flaky Kerala porottas as well as rice.
- 1kg of beef
- 1/2 tsp of turmeric powder
- 4tsps of Kashmiri chilly powder
- 2tsps of Coriander powder
- 1 1/2 tsps of garam masala powder
- 1-2 tsps of black pepper powder
- 4 green chillies slit
- 2medium sized big onions sliced thin
- 1inch piece of ginger crushed
- 10 cloves of garlic crushed
- 1/2 cup of coconut chips sliced
- 1tbsp of vinegar
- 1 cup of shallots sliced .
- Coconut oil
- Curry leaves
- Salt to taste
- Cut the cleaned beef pieces into small cubes .Marinate the beef pieces with chilli powder, green chillies , ginger , garlic , turmeric , coriander powder , garam masala, vinegar , curry leaves , big onion and salt to taste.Pressure cook the meat or cook the meat in a pot with water till it is very tender .In a wok , heat coconut oil , fry coconut pieces till crispy , add the sliced shallots , saute till translucent , pour the cooked meat with stock and mix.Evaporate the stock water so the meat is marinated ,Add in the pepper powder and continue frying .You can add in oil to the sides of the pan if it sticks too much .Once it becomes really dark brown in colour , all the moisture would have evaporated out .Garnish with curry leaves and take it off heat .
It’s after a gap of about 6 months that I am posting today….I had been head over heels on a few commitments that were lagging on .There were bubbles of happiness and a few perks of disappointments in this time span ..and after all thats all about life .The photos were always all set for my posts..but scheduling out my time to post was the hardest part …with my classes and working on my biggest project which was my new cookbook…”4 ‘o’clock temptations of Kerala”. This year I was invited over to the world’s largest book fair “The Frankfurt Book fair 2015” to represent my cookbooks. I was one among the 5 Indians to be a part of the Gourmet Gallery at the fair. Although I couldn’t make it at the last minute to the fair my new cookbook on the snacks of Kerala were exhibited at the fair….Thanks to my brother and the Frankfurt fair team .My new cookbook is an insight to the authentic snack recipes of Kerala.
The new cookbook would be soon out for sale on my blog and other sites for sale within a month…
So with all this hotchpotch at the background my recipe for today’s palette is a Srilankan Crab curry .This recipe was adapted from the cookbook “Saraogini’s Srilanka food” by Sarogini Kamalanathan. A very composed and loving lady whom I had met during my visit to Beijing for the Gourmand World Cookbook Awards last year in May 2014…she was Sarojini ..We had exchanged our cookbooks and I have been cooking many wonderful recipes from her collections….
- 3 medium sized crabs, cleaned & prepared
- 2tbsp of oil
- 1 large onion sliced
- 1tbsp fenugreek seeds
- 1tsp mustard seeds
- 1 sprig of curry leaves
- 2 green chillies slit
- 2 tbsp of paprika powder
- 1 cup of water
- 1 ½ cup of coconut milk
- Sprig of drumstick leaves(muringa leaves)/ coriander leaves
- Heat oil in an earthen pot or a heavy bottomed vessel , add fenugreek , splutter mustard seeds and sauté the onions till they caramelise, add green chillies, chilli powder , salt and stir. Add in the prepared crabs, pour in the water, give a good stir cover and cook for about 10-15 minutes. When the crabs have turned a nice orange colour ,add the coconut milk and slightly simmer for another 10 minutes, turn off the heat and garnish with fresh muringa leaves or coriander leaves and serve ..
- Its best to cook the crab curry at the least an hour before you serve ..
It’s the 31st of Jan and in Munnar the nights have been pretty much cold..well although we haven’t had snow the temperature had dropped down to -3/-2 a few days back. Tomorrow it’s my little ones bday and he’s super excited..of course how would he not be excited… I too was very much the same. He’s been advising me for the past few weeks of how his cake should be …he was more into getting me to make Ben 10 figurines for him. Hmm..but I wasn’t able to strain much and did him a cake .When I just got over with the frosting part the icing bag slips and falls on the edge of the cake causing a havoc on the frosting. Hearing me squeak ..he came near me and voiced smiling at me,”Amma ..Don’t worry its still a very beautiful cake ..I am so happy you made it for me.” I felt my heart sink at that moment…I hugged him and told him I would do the best I could. And I could do justice to an extend to his cake…really happy that I could.Tomorrow it’s the first time he has some of his friends for his birthday and so it’s a Big day for my boy as he’s turning 7!
“Mother’s Recipe”, the market leader in After accepting their invite in a Indian Pickles has a Product range that now consists of Pickles, Condiments, Blended Spices, Papads, Appalams, Curry Pastes, Curry Powders, Ready to Cook Spice Mixes, Ready to Eat meals (Canned and Retort Packing), Mango Chutneys, Ethnic Chutneys, Canned Vegetables, & Mango Pulp. It was indeed pretty much exciting to have an invite from them to participate in their Mother’s Recipe: Innovative Recipe Challenge’!
After accepting their invite in a week or so I have my hamper of their variety goodies at my doorstep.So heres my entry for the challenge.I took up the pack of the ready mix of “Chicken Chettinad “ and the pack of “Gujarati Choondo pickle”.I wanted to bring in a traditional fusion to the recipe. The pickle was very sweet compared to the normal pickle with a had a wonderful tangy taste. I infused the chettinad chicken with the Chattipathiri a traditional keralan Lasagne and popped up a dip with the pickle.Heres the recipe..
- Chettinad Chatti Pathiri
- 2 cups of Wheat flour
- 2 eggs
- ½ cup of thick coconut milk
- ½ tsp of black pepper powder
- Salt to taste
- For the filling
- 1 pack of Mothers recipe Chicken Chettinad mix
- ½ kg chicken (boneless) pieces
- Make a batter of flowing consistency with wheat flour adding water and salt.
- With the batter make 6-8 dosas on a hot flat pan and keep them aside.
- Fry the chicken pieces in 2 tbsp of oil till the chicken goes golden in colour.
- Take it off the pan and shred the chicken pieces in a chopper/mixer.
- Now as per the directions on the pack, mix the contents of the pack to 1 ½ cup of the
- water without any lumps.
- Add this into a pan, let it simmer, add in the shredded chicken and cover and cook till
- the chicken is cooked.
- Evaporate the stock once cooked so that it coats the chicken well and dry fry it in the
- pan and keep aside.
- Beat the eggs well with black pepper powder and salt.
- Dip all the dosas in the egg mixture.
- Place a dipped dosa on a plate and on the top lightly coat the coconut milk on thee
- dosa with your fingers.
- Spoon in and spread the filling on the dosa and place another dipped dosa on top
- smear coconut milk , the spoon the chicken filling and place another dipped dosa
- making a sandwich Stack at the least 6 to the max 8 dosas in the stack.
- Heat a wok /a heavy pan with 2 tbsp of oil, place the stacked dosas and cover it with
- a lid and cook on medium flame.
- Remove from flame once cooked.
My kids were very much fascinated by this version of the lasagna .In an hour there was nothing left. ..
The start of the new year is the start new resolutions. The first resolution of mine..was to update my blog!!!After 14 whole days with the start off the new year …theres been things that I am back to ..and one is that I’m back to baking 😉 But not that I would have time for orders…but just for my family and friends!Have heard on different types of roast chickens but had never dared to try out recipes just a bit sceptical on how it would turn out to be 😛 So when Ali dropped in for one of my classes and gave me a wonderful recipe on his mom’s fav recipe…I really had a reason to try it out …and it was a hit!
The traditional British and Irish meals mainly consists of roasted meat , vegetables and puddings. The English roast is also a main part of the Christmas dinner. The roasts can be done with beef , chicken , lamb and turkey. As it’s the Christmas time, today’s recipe is the Cornish Soft roast chicken which has a crispy skin and the meat is soft and tender on the inside.
- 1 whole chicken (cleaned with skin)
- 2 large onions sliced in circles
- ¼ cup of chopped celery
- 1 lemon
- 3 potatoes cubed
- 3 tsp of flour
- 2 cups of chicken stock water
- Salt to taste
- For the Filling
- 3 big onions chopped
- 30 g of butter
- 3-4 sausages sliced
- 1 egg whisked
- Fresh Bread crumbs from 3 slices of bread
- 2 tsp of parsley chopped
- 2 tsp of sage leaves chopped
- Salt and pepper to taste
- For the Glaze
- 2 tsp of soy sauce
- 1 tbsp of butter
- 4 tbsp of chicken stock
- Heat butter in a pan and sauté the chopped onions till pale in colour on low heat stir
- in sage and parsley along with the sausage pieces.
- Add in the egg and bread crumbs and keep stirring.
- Pour about ¼ cup of chicken stock water, cover and cook for around 10minutes.
- Add a salt to taste and pepper as needed for the spice.
- Fry the mix till the water evaporates and keep aside.
- Rub and marinate the chicken with the juice of a lemon and a generous amount of
- Stuff the inside of the chicken with filling and place it in a roasting dish.
- Pour in some of the chicken stock until the stock sits about a quarter of the way up
- the chicken.
- Place the onion rings into the stock around the sides of the chicken.
- Place the cubed potatoes on top and in between the onion rings.
- Sprinkle the flour over the onion rings and potatoes to help to thicken the stock.
- Preheat the oven at 180 degree Celsius.
- Place the roasting dish in the centre rack of the oven and keep checking every 20
- mints or so to ensure the stock doesn’t become too dry, the stock should reduce but
- not dry completely.
- When the chicken is half way cooked start preparing the glaze.
- Melt butter in a small pan, mix in the soy sauce and chicken stock.
- Brush it on the chicken and continue with the roasting of the chicken.
- Cook until the chicken is thoroughly cooked for about one and half hours.
- Garnish with chopped celery.
Back after the rice porridge recipe with a new post. Its been quite some time since I posted a non veg recipe. Soya chunks have always had their fav place with my kids and I keep trying out more variations with it .The soya chunks have the best source of fiber and is quite high in protein content.
Its like the magic pill bundled up with all the good things. Last Sunday I was planning on what to cook for dinner and then popped up with this recipe of Soya Ginger Chicken.I have been using both sizes of soya chunks for my cooking..but have always found a soft spot for the mini soya chunks on count of their delicacy.
- ½ kg of Chicken cut into small pieces
- 1 cup of mini soya chunks
- 2 tsp of Soya sauce
- 2 tbsp of ginger sliced finely
- 2 tbsp of garlic sliced
- 2 large onions chopped
- 1 tbsp of Kashmiri chilli powder
- 1 tsp of Garam masala powder
- 2 tsp of coriander powder
- 3 tsp of Chicken masala powder
- 1 tsp of black pepper powder
- 1 tomato pureed
- 3 tsp of oil
- Salt to taste
- For Tempering
- ¼ cup of sliced big onion
- 4-5 green chillies slit
- Curry leaves
- Soak the soya chunks in hot water for about 15minutes.
- Heat oil in wok, sauté ginger and garlic, chopped onion till translucent.
- Pour in the soya sauce and keep stirring, add in the chilli powder, coriander powder,
- pepper powder, garam masala powder and chicken masala powder.
- Stir till the raw smell from the powders subside.
- Add in the pureed tomato paste, ½ cup of water and let it simmer.
- Wash the soya chunks in cold water and squeeze them out into the sauce along with
- the chicken pieces.
- Add required amount of salt and cover and cook the chicken till tender.
- Thicken the sauce so that the chicken & soya are coated and turn off the flame.
- In a small pan fry out the sliced onions till in caramel color along with the slit green
- chillies and curry leaves.
- Temper the dish with the fried items and add 2-3 tsp of chopped coriander leaves
- before serving.
- Best served with rotis and fried rice.
Heres the feature that came up in the magazine Mahila Chandrika a Chandrika daily publication..
There’s loads of pics that I have been clicking around to upload on to my blog..hoping put them up in a few days.Yesterday being Saturday trying to laze around with my other chores was in a mood to pep up a heavy main course for my family.Its been a bit like ages since I cooked Mughalai Chicken.This creamy northie flavored dish was to go in hand with Missi rotis. Here the rains have been pouring quite heavily all of a sudden reminding that the monsoons are coming up….brrr..it is now getting a bit cold too..
Now off to the recipe of Mughalai Chicken..
1/2 kg Chicken cut in medium sized pieces
3 big onions sliced
1 tomato chopped
1 tbsp of ginger and garlic paste
1/2 tsp of turmeric powder
1 tsp of chilli powder
1 tsp of coriander powder
1 tsp of garam masala powder
1/2 tsp of cumin powder
1/2 tsp of dry fenugreek leaves
1/2 cup of fresh cream
40 gms of cashews soaked in plain water and ground into a paste
1 egg whisked
Coriander leaves chopped
Salt to taste
Heat 2 tbsp of oil in a pan saute the onions,tomato and ginger garlic paste till pink and add in the tomatoes.Fry till it is mashed in,ad in turmeric powder,chilli powder , coriander powder,garam masala powder.Fry till the raw smell goes off and let it cool and grind this into a paste .Marinate the chicken pieces with the paste and add 1cup of water ,salt to taste , cover and cook till meat is tenderized.In an other pan heat 2 tsp of butter stir in dry fenugreek leaves and cumin powder.Pour in the cooked chicken with the gravy into the pan and let it simmer.Stir in the cashew paste on medium flame.In a small bowl mix the whisked egg and fresh cream together.Take care not to boil the cream .Garnish with chopped coriander leaves.Best served with naan,rotis and parathas..
I have been working on posting on my .com for the past days.This post for basically to be put up on my blog but it lagged from all the way from September to November.As its said that ‘better late than never’..heres my post on Emapanada Gallegas.
Empanada is a basically stuffed bread that’ s been baked or fried out .The roots of Empanadas lie in Spain & Portugal…though there are many variations in many countries.This post is dedicated to the DB challenge for September.Thanks to Patri for the awesome recipe.:)
For the crust:
5-1/3 cups bread flour
2 cups of lukewarm water (about 85°F/30ºC), approximately
1 tablespoon fresh yeast
2 teaspoons salt
4 tablespoons oil
1 large egg, for egg wash
Sift the flour into a big bowl and make a well in the middle. Rub the yeast in with your fingers.In a small bowl, mix the water and the salt.Now, using your fingers or a wooden spoon, start adding the water and mixing it with the flour-yeast mixture. Keep on working with your fingers or spoon until you have added enough water and all the flour has been incorporated and you have a messy ball of dough.On a clean counter top, knead the dough for approximately 10 minutes.Clean and oil the big bowl you used for mixing and place the kneaded dough in it. Cover it with a napkin or piece of linen and keep it in a warm, drought-free place for approximately 40 to 50 minutes.Once risen, turn the dough back into a floured counter and cut it in half. Cover one half with the napkin to prevent drying.Spread the other half of the dough using a rolling pin. You can use a piece of wax paper over the counter, it will make it easier to move the dough around. Depending on the shape of your oven pan or cookie sheet, you will make a rectangle or a round.Now, the thinness of the dough will depend on your choice of filling and how much bread you like in every bite. For your first time, make it about 3mm thin (about 1/10th of an inch) and then adjust from that in the next ones you make.
For the filling:
3 medium sized Onions chopped
1 tbsp of ginger & Garlic chopped
5 green chillies finely chopped
2 cup of cooked shredded chicken
1/2 tsp turmeric powder
2 tsps of black pepper powder
1 tsp garam masala powder
curry leaves chopped
coriander leaves chopped
In a pan pour about 2 tbsps of oil,saute the ginger & garlic with the chopped onions till translucent.Add in the green chillies,and stir for a few minutes.Now add in the powders& chicken .drizzle oil on the sides of the pan stir fry the chicken mix with salt.Add 1/2 tsp of garam masala, coriander & curry leaves before turning of the flame.
If you haven’t used wax paper, either lightly flour or line with wax paper your pan or tray.Cover the base and sides with the dough. Using the rolling pin or a knife, cut the extra dough.Place the filling, making sure it is cold and that all the base is covered. Using a hot filling will make the bottom layer of the empanada become soggy. Be careful to avoid adding too much oil from the filling, try to make it as “dry” as possible.Start preheating your oven to moderate 350°F/180ºC/gas mark 4.Take the other half of the dough and spread it out to the same or less thinness of the base. You can use a piece of wax paper for this too. Take into account that this “top” dough needs to be smaller around than the bottom, as it only needs to cover the filling.If not using wax paper, move carefully the top to cover the filling. If using wax paper, transfer the dough, turn upside down, cover the filling and gently peel off the wax paper.Using your fingers, join bottom and top dough, when you have gone all the way around, start pinching top and bottom together with your thumb and index finger and turning them half way in, that way you end up with a rope-like border.When you are finished, make a 1 inch hole in the middle of the top layer. This will help hot air exit the empanada while it’s baking without breaking the cover.Using a fork, prick the top layer or, using scissors, make snips that go all the way through the top layer.In a small bowl, beat an egg and add a tbsp of cold water. With the pastry brush, paint the top of the empanada with the egg wash. Place the empanada in the oven and bake for about 45 minutes. Check that the bottom part is done.
I made different shapes of empanadas..and loved simply baking them..Hope u too enjoy this Empanada Ride!
I have been quite busy now a days that I actually couldn’t keep my posts updated.With the cookery classes started in Munnar by me..I rarely get time to sit down on my computer..I have been thinking to post this recipe for a long time.This one was shared by Sheeba ,our family friend.A special thanks goes on to my sis in law for helping me out with the recipe..cz i keep forgetting to write down the recipe.:DIf you have all the ingridients in hand you can cook this in half an hour.
For the 1st part
1/2 kg Chicken
4 tbsp curd
2 green chillies
1/2 tsp garam masala
salt to taste
Cook the chicken with all the above ingredients till its half cooked and separate the stock water.
For the paste
1 tbsp ginger garlic paste
pudina /mint leaves a handful
cilantro a handful
Grind all the above ingredients to make a fine paste.
For the 2nd part
2 cups of rice(washed)
2 tbsp oil
4 green chillies slit
the ground paste
2 large onions sliced
2 tomatoes sliced
3 tsp of garam masala
1/2 tsp turmeric powder
4 cups of stock water
Heat ghee and oil in a heavy bottomed vessel and saute the large onions and green chillies together.Now add in the ground paste and tomatoes and saute till the tomatoes are cooked.Pop in the turmeric powder,garam masala and stir well.Add in the rice and chicken stirring well.Pour in the stock water and when it comes to boiling point add salt to taste.Keeping on medium flame cover the vessel and cook till the water evaporates.Garnish with fresh cilantro.
This year’s birthday was a very very special one to me with my best buddies.Thank u guys for all your sweet wishes through FB.Luv u my TMS pals for giving me a special birthday wish and as part of the b’day I had no idea of making a cake and that too for my bday..the main thing was that I was damn lazy.If it was not for my friend Dhans I wouldn’t have ever made one:P
It was a total dillemma on who’s going to cut the cake with the cake almost done.Both my kiddos were on to cutting the cake and at last the three muskeeters were cutting the cake singing in chorous “Happy Birthday to you Amma!”….and I was clickin all this:D
What better way could I have my birthday celebrated!:D
Baturas the puffed yoghurt bread is one of my favs and when you have Badami chicken to accompany it the taste really gets richy rich.
Batura/Puffed Indian yoghurt bread
2 cups of all purpose flour
4 tbsp yoghurt
3tsp of ghee
1 egg whisked
Oil for frying
In a bowl measure in the flour and making a well in the center,add in all the ingridients and mix well to make a soft dough.You can add up to 1/4 cup of water if you feel the ingridients dont come together.Let the dough rest for about 2 hrs covered,so that it gets doubled.Punch and knead the dough into balls and roll them out in to discs of about 5inch with a rolling pin.Heat oil in a kadai and fry these flat breads till puffy and golden on both sides.
Badam Chicken/Almond Chicken
1/2 kg chicken pieces
1 cup large onion sliced
2 tsp of ginger garlic paste
1/2cup of yoghurt
1/2 tsp turmeric powder
3 tsp chilli powder
1 piece of cinnamon
10-15 almonds soaked and ground into fine paste
3/4 cup of tomato paste
2 tsps of chopped cilantro
salt to taste
Marinate the chicken pieces with yoghurt ,turmeric powder and salt keeping it for about an hour.Heat about 4tsps of oil in a kadai and add sugar and when it browns saute in the sliced onions till slightly brown.Transfer 1/4th of the sauted onion from the kadai and keep it aside.Add in the whole spices,ginger garlic paste,chilli powder and saute well on medium flame.Add in the tomato paste and mix well till the oil seperates.Add in the chicken pieces to the masala and stir well on high flame.Pour 2 cups of hot water and cook covered on medium flame.When the chicken is well cooked,stir in the badam paste and when the gravy thickens,garnish with chopped cilantro!
I have been quite busy for the past two weeks with my younger one having one of those nasty viral fever.He’s recovering slowly .Its today that I sat back to type out one of my best recipes.This is one of my best and I should say that I have quite a lot fans here for this one.Here in Munnar now the Afternoon rains or should I say the evening rains have started..and theres the beautiful Misty misty hills…:)Everything so green so bliss…:)
And guys don’t forget about the giveaway I have for you guys..only 3 more days to go!
For the filling
1/2kg King fish
4 green chillies chopped
1 medium piece ginger chopped
8garlic cloves chopped
3 large onions chopped
1/2 tsp turmeric powder
2tsp black pepper powder
1tsp garam masala powder
2 potatoes pressure cooked and mashed
salt to taste
For the crust
2 cups of Wheat flour
salt to taste
Oil for frying
Make a soft dough with wheat flour,ghee and salt by adequate amount of water.
Pressure cook the king fish with 1/2 tsp turmeric powder and salt.Debone the fish and slightly pulse it in a blender.Heat 3 tbsp of oil in a wok/kadai add in the chopped garlic ,ginger and green chillies and fry.When the color starts changing add in the chopped onions and saute till translucent.Now add the turmeric powder and pepper powder and saute till an aroma comes.Add in the pulsed fish and blend in with the masala.Now mix the mashed potatoes into the fish masala.Sprinkle garam masala powder and garnish with chopped curry leaves.Mix well till well incorporated.If you feel the spice is not enough add a little more of pepper powder and remove from heat.
While the masala is cooling down ,make lemon sized balls of the wheat dough.Heat a frying pan on low flame.Roll out balls into discs and cut them into half.Slightly cook both sides of the cut dough pieces.Take care not to over cook.Take one piece in hand and fold both ends inwards as shown in the picture.This makes a pouch.You can stick the ends one on the other with plain water.Stuff the pouch with the fish filling and seal the samosa pouch by folding the lower side inwards and sticking the upper end with water.Pinch the corners of the samosa and now they are ready to be fried out.
Heat oil for frying in a wok and drop in the samosas.Fry them till they are golden brown and drain out the oil on a tissue paper.Crispy Fish Samosas are ready to be munched 😛
I’m sending this recipe to