Indian Masala Chai

There are many versions of this tea. The ingredients used in masala tea differs from one region to another.This is an easy and simple chai recipe which is very soothing and refreshing and is believed to relieve stress quickly.

Ingredients

3 whole cloves
2 cardamom pods
1 cinnamon stick, broken into pieces
2 cups water
1⁄4 teaspoon ground ginger
1⁄8 teaspoon fresh ground black pepper
1⁄2 cup milk
2 tablespoons granulated sugar
1.5 tablespoon tea powder

Directions

In a mortar, crush the cloves, cardamom pods and cinnamon.
Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.
Remove the pan from the heat, cover and let steep for 5 minutes.
Add the milk and sugar to the pan and bring to a boil.
Remove from the heat and add the tea.
Cover and let steep for 3 minutes.
Stir the chai, then strain it into a warmed teapot or directly into teacups. Serve hot.

Ginger Cardamom Tea

Tea is the favourite of my husband and also my dad who drinks upto seven cups per day. So I try to make different versions of it always. Here is a soothing aromatic Ginger Cardamom tea recipe. Cardamom elevates its flavour while ginger gives it a refreshing spicy taste.

Ingredients

Fresh milk - 1 1/2 cups
Water-2 cups
Ginger - crushed -1 tblsp
Elachi/cardamom - 2
Tea powder - 2 tsp,heaped
Sugar - as needed

Method

Boil milk and water and add peeled, crushed ginger and crushed cardamom (with skin) and tea powder.
Simmer to low and let it boil for 5-6 minutes or until you get a good colour you want for the tea. Filter using a tea strainer and then add sugar and mix well.

Crispy Coastal Fish Fry

This is a delicious and famous dish of the coastal region. The presence of coconut powder and lemon juice gives it a unique taste and the rice flour makes it very crispy. In short, it is a truly yummy lip smacking dish.

Ingredients

Fish - 250 Grams
Coconut powder -1 Tablespoons
Ginger garlic paste -1 Tablespoons
Cumin powder-1/2 Teaspoons
Red chilly powder-1 1/2 Teaspoons
Turmeric powder-1/4 Teaspoons
Rice flour-1 Tablespoons
Salt-To Taste
Oil -To Fry
Lime juice - 1 Tablespoons
Coriander powder - 1 Teaspoon

Directions

In a plate, add coconut powder, ginger garlic paste, cumin powder, coriander powder, red chilly powder, turmeric powder, rice flour and salt. Blend all together to make a paste.  Then add lime juice, little water and mix thoroughly to make a paste.  Now add fish pieces and marinate it with masala paste and rest it for 1-2 hours. Heat oil in a pan and shallow fry the fish pieces on medium flame until golden brown in colour. Now the fish is ready to be served.

Goan Tamarind Fish Curry

This is a very common goan fish curry recipe which is a perfect side dish with chappathis or rotis. Fish can be cooked in the gravy as such or it can be shallow fried before adding it to the gravy. I preferred the latter. Enjoy this dish and include it in your side dish menu list!

Ingredients

1 cup Coconut Milk
2 to 3 tablespoons Tamarind Paste
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves fresh garlic (large), minced
3 dried red chili peppers, such as chile de arbol, broken into pieces
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1 cup water
1 teaspoon salt, or to taste
1 1/2 pounds any firm fish fillets, such as catfish filets, salmon, or swordfish, about 1-inch thick, cut into 2-inch pieces

Directions

Prepare the coconut milk and tamarind paste. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden, about 5 minutes. Add the garlic and stir 1 minute.
Grind together the red chili peppers, coriander, and cumin. Mix in the turmeric, then add the spice mixture to the onions and cook, stirring, about 2 minutes.
Add the water and coconut milk and bring to a quick boil, stirring, over high heat. Reduce the heat to medium and simmer about 5 minutes. Add the tamarind paste and salt and simmer another minute. Add the fish pieces(I shallow fried the fish with salt and tamarind but it is optional) and simmer until the fish is flaky and opaque inside, 10 to 15 minutes. Remove to a serving dish and serve hot.

Masala Corn

Masala Corn is the easiest of all snacks to beat the sudden pranks of hunger and hence an all time favourite of everyone. We have it for tea, sometimes as a movie snack and often as a mid morning snack. It is just a matter of getting together all the ingredients and hence a prime no fuss and very tasty recipe.

Ingredients

Sweet Corn - 1 cup
Butter - 1 tsp
Pepper powder - a generous pinch
Lemon juice - 1 tsp
Chat Masala Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Jeera Powder - 1/2 tsp
Salt - to taste

Method

Boil corn for 10mins or until corn turns soft, drain the water.If you are pressure cooking then pressure cook for 4 whistles till corn turns soft.You can microwave it too.

Then in a mixing bowl add all the ingredients listed along with corn and mix well. Give a quick stir and serve immediately. While serving sprinkle little red chilli powder and chat masala powder and serve hot.

Andhra Chepa Vepudu

This is a very common fish fry in Andhra Pradesh. I was a bit reluctant when I went through the recipe because of the presence of garam masala as an ingredient.. Garam masala and fish fry?? But trust me, it tastes too yummy for words and hence a must try recipe.

Ingredients

Oil or ghee as needed
250 grams fish pieces or fillet
Salt as needed
2 to 3 pinches of turmeric
1 tbsp. Lemon juice or as needed
¾ tsp ginger garlic paste
¼ to ¾ tsp red chili powder
¼ to ½ tsp garam masala powder

Instructions

Apply salt to fish and rinse it well. Drain thoroughly. Mix all the ingredients except oil. Apply to the fish. Keep this aside for 10 minutes. It absorbs flavors well.
Heat a small pan with oil or ghee. When the oil turns hot enough fry it for about 3 to 4 minutes. Then flip it to the other side. Fry again till it is fried properly. Add curry leaves and fry until crisp. Drain to a kitchen tissue.

Palappam

Palappam is a highly nostalgic traditional Kerala dish. It is very special to me because it is my mom's master piece. She cooks it with such perfection that it will melt in your mouth at the first bite. It is a typical breakfast dish in the home of all Christians especially during religious festivals like Christmas and Easter.

Ingredients

Raw rice ( Pachari) - 1.5 cup
Grated coconut - 3/4 cup ,heaped
Cooked Rice - 1/2 cup
Sugar- 1.5 to 3 tbsp
Yeast - 1/4 tsp
Water - 1.5 cups
Salt-  to taste

Instructions

Wash the rice well and soak it for about 4 to 5 hours.
Grind together drained raw rice, grated coconut , cooked rice and 3/4 cup water to form a smooth batter.
Next add sugar,yeast and remaining water and blend for about 30 seconds or until sugar and yeast is completely dissolved.
Transfer the batter to a large bowl.Cover and let it ferment  for about 5 to 8 hours( depending upon the temperature conditions) in a warm place , until almost doubled in volume.
After fermentation( for about 5 to 8 hours) add salt to taste.Gently stir the salt in.Cover and keep aside for atleast 30 minutes.The batter will rise a bit and will be light and foamy.
Heat the appachatti over medium high flame. Rub it with some oil if you are using an iron appachatti.( Skip this step if you are using a non stick appachatti.) Gently pour a ladle full of batter into the pan.
Immediately swirl the pan to spread the batter in a circle.Cover and cook for about a minute or until the edges turn golden brown.
Carefully remove the appam from the pan.Serve hot.

French Fries

Everyone likes French fries. Why should you buy it from the stores when you can cook it perfectly well in the comfort of your homes. It is very crispy on the outside and soft inside.  It is an easy recipe and a perfect tea time snack when served with yummy tomato sauce.

Ingredients

Potatoes-3 large
Turmeric powder-1/4 tsp
Chilli powder to taste
 Salt to taste
 Oil for deep frying

Method

Buy large potatoes for making french fries. Wash and peel the skin.
First cut slightly on all the sides of the potato.
Then slice it lengthwise. Then cut it again like fingers (baton cut). Keep them in water to prevent the potatoes from getting discoloured.
Rinse the potato fingers in water twice. Boil water in a pan with salt and turmeric powder.When water starts boiling, add the potatoes. Cook the potatoes until soft but they should not fall apart or break. They should retain their shape.  Do not overcook the potatoes.
Drain the water completely. Spread it on a plate and cool it well.
Once it is completely cooled, it is ready to be fried. Heat oil in a kadai, (to check if the oil is hot enough, put a small piece of potato inside, if it comes to the surface immediately, the oil is hot enough to fry the potato fingers), once the oil is hot, add the potatoes and fry until golden brown and crispy.
Drain the french fries on a paper towel to absorb excess oil. When the fries are hot, sprinkle chilli powder to taste (or you can season with ground pepper powder also) and mix it well with your hands, so that the fries are well coated.
Serve hot with tomato ketchup.

Brinjal Tomato Masala

This is a variety brinjal dish with the brinjal perfectly mixed in a tomato and masala gravy. The tomato gives the dish a unique sour flavour which is too yummy for words. This gravy makes it a perfect side dish with chappathis and rotis.

Ingredients

Brinjal - 2
Mustard seed - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 8-10
Onion -1 medium ( grated)
Tomato- 1 medium (grated)
Garlic-4 pods (grated or mashed)
Ginger- 1 tbsp(grated)
Salt
Chilli powder
Coriander powder - 1 tsp
Turmeric powder- 1 tsp
Dry Fenugreek leaves-1 tsp
Oil- For frying / Cooking

Method

Cut the brinjal in small size cubed pieces.
Take oil and slightly fry the brinjal and keep them aside on a kitchen towel paper.
Now in a pan take 3 spoon olive oil or veg oil add mustard seed and cumin seed when they start spluttering add garlic and add onion and stir till golden brown .
Later add tomato and mix well with it.
Add turmeric powder,salt, chilli powder, coriander powder, fenugreek leaves and leave it for 5 min till the time it will start leaving corner of the pan.
Whenever you have to serve it , 5 minutes before that add brinjal and mix it well and serve hot.

Fish Korma

This is a tasty fish recipe that tastes awesome when served with chappathis, rotis or palappams. Unlike the traditional fish recipes, this one has fish pieces cooked in both coconut milk and cooking cream and yogurt gives it a slightly sour taste. A must try recipe for all fish lovers.

Ingredients

Mustard-1tsp
Cardamom-2
Cinnamon-1 inch stick
Cloves-2
Curry leaves- 4-5 leaves
6 pieces of Firm Fleshed White Fish in bite sized pieces
1 Cup Water
1 onion finely chopped
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
1 tsp Ghee
1/2 Teaspoons Turmeric Powder
1 Teaspoons Coriander powder
1/2  Teaspoon Chilli Powder
1 Teaspoon Garam Masala Powder
1 cup Coconut milk
1/4 cup Cooking Cream
2 tbsp Yogurt

Method

Pour the oil into a large pan and bring up to a medium heat. Splutter mustard. Add cardamom, cinnamon, curry leaved and cloves. Saute for a few seconds. Add the onions and reduce the heat to low. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger, garlic, coriander powder, Turmeric powder, Chilli powder, with a little water. Add to pan and stir in well and fry for a couple of minutes.
Now add the Fish in bite sized pieces. Stir in well.
Add the Coconut milk
Mix the Cream, Yogurt, together in a jug with the water and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10 Minutes. Stir occasionally.
Finally sprinkle in the Garam masala, add ghee and stir in well for the final 2 minutes of cooking. Serve hot.

Coleslaw Salad

All of us must have eaten the coleslaw served with KFC or other fast food outlets. But how many of you know that we could make exactly the same thing at home without any harmful preservatives? Here is an easy coleslaw recipe that is as yummy as a KFC Coleslaw.

Ingredients

1/3 cup white sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
8 cups finely chopped cabbage 1/4 cup grated carrots

Directions

In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.

Apple Milk Shake

Apple milk shake is a very tasty and easy to make recipe. It is the best milk shake recipe to break a fast or keep us sustained during a diet plan. It is a no fuss shake recipe and can be made in no time.

Ingredients

2 medium apples, 1 cup tightly packed chopped apples
2 cups chilled milk
¼ tsp cinnamon powder/dal chini powder (optional)
2 to 3 tbsp sugar or add as required

Instructions

Peel, core and chop the apples. Add them in the blender jar along ¼ tsp cinnamon powder and 2 to 3 tbsp sugar. The amount of sugar to be added depends on the sweetness of the apples. So add as required.
With ½ cup chilled milk, blend all the ingredients till smooth.
Add the remaining 1.5 cups chilled milk and blend again.
Pour the apple milkshake in glasses sprinkled with cinnamon powder.

Croque Madame

A few days back I made Croque monsieur and everyone was all praises for it. So I thought I would make it again today with a few changes. Searching through the internet, I came to know that a Croque monsieur becomes a Croque madame when topped with a sunny side up egg. Now that indeed is hillarious!! So I made a quick change of decision and croque madame it is!!

Ingredients

1 Egg
2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
About 1 1/2 cups grated cheese
8 slices of multigrain bread
1 Tomato sliced.
6 sausages
Mustard as needed

Method

Preheat oven to 400°F.
Make the bechamel sauce. Melt butter in a small saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in 1/4 cup of the grated cheese. Set aside.
Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.
Lightly brush half of the toasted slices with mustard. Add the sausage slices and tomatoes and about 1 cup of the remaining cheese. Top with the other toasted bread slices.
Pour the bechamel sauce on to the tops of the sandwiches. Sprinkle with the remaining  cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is slightly browned.  Slice it and top it with a perfect sunny side up egg and it becomes a Croque madame.

Coastal Chicken Fry

There is no non-vegetarian person who doesnt love a Chicken fry. I'm also one ardent lover of Chicken fries. Here in my family, everyone loves to bite into a crispy fried chicken drumstick for lunch or dinner. So I wont miss any opportunity to try out new recipes of chicken fry. This is a unique, super tasty chicken fry very popular in the coastal regions.

Ingredients

chicken-1/2 kg
Green chillies-6 in no
Fresh coriander-1/2 bunch
Curry leaves-2 strands
Ginger-2 inch piece
Garlic-5 cloves
Salt-1 tbs(or according to taste)
Kashmiri red chilli powder-2 tbs
Lemon-1/2 piece
Garam masala-1/2 tbs
Beaten curd-1 1/2 tbs
Rice flour-2 tbs
All purpose flour(maidha)-1 1/2 tbs
Egg-1 in no
Refined oil-2 to 3 cups(for deep fry)

Directions

In a blender blend coriander leaves,curry leaves,ginger, green chillies, garlic into a coarse paste using less amount of water.

Rinse and clean chicken and put it in a bowl now add the ground paste to chicken along with salt,chilli powder,lemon juice,1/2 raw beaten egg,garam masala powder,rice flour, all purpose flour and curd respectively, one after the other.

Mix everything well so that everything combines well together and refrigerate it for 6 hours.

Take  it out of refrigerator after 6 hours and let it stand for 10 min.

Heat oil for deep fry in a pan,once oil is hot enough drop in the chicken pieces one by one with help of spoon or hand.

Deep fry them until they turn brown in color,remove the pieces on paper towel and serve it right away.

Croque Monsieur

This is a french dish and a very tasty one. It is not as complicated as the name sounds. Infact, it is very easy to make. So we often make it for dinner during special occasions.It is a high calorie food so dont make it a regular dish at home.The cheese, bechamel, sausages etc blends together to create a lip smacking effect which tastes close to heaven.

Ingredients

2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
About 1 1/2 cups grated cheese
8 slices of multigrain bread
1 Tomato sliced.
6 sausages
Mustard as needed

Method

Preheat oven to 400°F.
Make the bechamel sauce. Melt butter in a small saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in 1/4 cup of the grated cheese. Set aside.
Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.
Lightly brush half of the toasted slices with mustard. Add the sausage slices and tomatoes and about 1 cup of the remaining cheese. Top with the other toasted bread slices.
Pour the bechamel sauce on to the tops of the sandwiches. Sprinkle with the remaining  cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is slightly browned.Serve hot.

Gobi Butter Masala

Cauliflower is an extremely versatile vegetable. You can eat it raw, steamed, baked or cooked in Spices. So we include this very often in our diet. This , I would say is the tastiest of all Cauliflower recipes.  Here the cauliflower is perfectly cooked in an onion and tomato gravy which accounts for its unique and lipsmacking taste. 

Ingredients

For cauliflower
1/2 medium size head of cauliflower, split into small florets
1 tsp red chilly powder
1 tbsp ginger garlic paste
1 tsp garam masala
1 tbsp butter
1/2 cup water
Salt to taste

For masala
3 tbsp butter
1 red onion (large, finely cubed)
3 tomatoes (medium, red, ripe)
2 tbsp tomato paste
2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger
1 tsp garam masala
1 tsp red chilly powder
1 tbsp crushed cashew nuts
1 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp heavy cream
1 tsp dried fenugreek leaves/kasuri methi
1/2 cup water
1 bay leaf
1 green cardamom, cracked
1/2 tsp cumin seeds
1 stick cinnamon (2 inch)
2 whole cloves
Salt to taste

Method

Wash  and separate the cauliflower into small florets and add all the ingredients except water and butter. Heat the butter and add the florets. Once the floret starts to brown,add water and let  them cook covered for about 5-7 minutes. You just want the florets to be tender and not mushy.
For the masala, heat the butter in a wok. Add the cinnamon stick, cloves, cardamom, bay leaf and cumin.
Add  finely chopped onions and let it cook.
Once they are lightly golden, add the ginger garlic paste.
Tip in the turmeric, red chilly powder, cashew nuts, coriander powder, tomatoes and tomato paste. Let the tomatoes completely cook till they form a paste.
Add water and let it come to a boil. Switch off the gas, remove bayleaf and grind the mixture to a smooth sauce.
Add back the sauce to the wok and let it come to a boil.
-Add the cauliflower (along with the water) and let it cook for 5 minutes. Mix in the cream and crushed kasuri methi and cook for another 5 minutes. Garnish with more cream and some coriander to perk it up.

Cauliflower Tomato Gravy

This is a very tasty cauliflower recipe. It is very easy to make and serves as a perfect side dish with chappathis and rotis. The star of the dish is Tomatoes which gives the dish a distinctive flavour and aroma.

Ingredients

Medium sized cauliflower
2 medium sized tomatoes
2 small size onions
Green chillis according to your spice preference
1 tsp of Ginger garlic paste
1 tsp of Coriander powder
1 tsp of Cumin powder
Salt and Red chilli powder according to the taste
For tadka: curry leaves and mustard seeds

Preparation

In the pan heat the oil. Meanwhile cut the onions and green chillies into small pieces.
Once the oil is hot, add the curry leaves and mustard seads. Wait until the mustard seeds pops up.
Now add the onion and green chilli pieces.
Once they become soft, add ginger garlic paste, salt, red chilli pwd, cumin pwd, coriander pwd and mix them well.
While the onions are cooked, chop the cauliflower and wash them.
After the onions turn slightly golden colour, add the clean chopped cauliflower and cover the pan with lid. Make sure you keep the flame in low.
Cut the tomatos into small pieces. Blend it perfectly in a blender.
After 5 mins, add the blended tomatoes and mix them well. Keep the lid and maintain the low flame.
After 10-15 mins, a nice aroma comes around. Now turn off the stove.
Spicy and delicious cauliflower gravy curry is ready.

Kerala Sardine Fry

This is a typical  crispy and tasty Kerala traditional recipe which you can normally find in almost all Kerala restaurants. Sardine is a low calorie, low carbohydrate food which is a treasure chest of vitamins and minerals and hence it is very good for eyes, skin and hair.I make it quite often at home as it is very nutritious for my baby and he likes it a lot.

Ingredients

Sardine fish/ chala – 5 to 6 nos cleaned
Chili powder – 1tsp
Turmeric powder -1/2tsp
Pepper powder – 1tsp
Salt as per taste.
Sun flower oil – 1/4 cup

Instructions

Add all the ingredients mentioned above except sardine fish and oil. Mix well.
Add a little water to the mixture to form a smooth paste.
Now take each sardine fish piece and nicely coat with this masala mixture.
Keep the coated sardine fishes in refrigerator for half an hour.
Heat oil in a frying pan. Fry the coated fish in low flame untill both the sides turn brown in color.
Remove it to a serving plate and enjoy the delicious fish fry with hot rice.

Aloo Gobi Masala

Though Aloo Gobi is a punjabi cauliflower recipe, It is very common in India, Pakistan and Nepal. It is a flavourful dish with a perfect blending of all the spices. It is one of the most commonly prepared vegetarian recipes with roti or chappathi.

Ingredients

1 medium cauliflower/gobi, florets removed and rinsed
5 to 6 medium size potatoes, sliced in wedges
4 tsp chopped ginger
½ tsp turmeric powder
1 tsp kashmiri red chili powder
½ tsp garam masala powder
A few coriander leaves
4 tbsp oil or ghee
salt as required

Instructions

First chop 1 medium sized cauliflower in medium florets. Rinse the cauliflower florets very well in water. Boil water to which some salt has been added and take it a bowl or pan. Add the cauliflower florets. Cover the bowl and blanch them in the hot water for 15 to 20 minutes. Meanwhile slice the potatoes in wedges. After 15 to 20 minutes, drain the cauliflower and keep aside. The step of blanching is optional and is only done if there are insects in the cauliflower.
In a kadai or thick bottomed pan, heat oil or ghee.
Lower the flame and add the aloo/potato wedges.
Stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. Stir a couple of times when sauteing them.
Add the gobi/cauliflower and saute for 3-4 minutes. Continue to stir in between.
Add chopped ginger. Stir again very well.
Spice up the gobi and aloo with turmeric powder, red chili powder and salt.
Stir again very well, so that the spices are mixed uniformly and coat the veggies also evenly.
Cover the pan with its lid tightly.
Simmer the aloo gobi 18 to 20 minutes on a low flame. Timing will vary with the size, depth and quality of the pan and flame intensity.In between for a couple of times, remove the lid and stir the aloo gobi well. Cover and then again continue to cook. Do not add any water.
Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it with the entire vegetables.
Serve hot.

Gobi Korma

This is one of the tastiest Cauliflower recipes. One good thing about cauliflower  is that it can be made into pretty much anything. It is very simple  to prepare and goes well with chappathis, paratha and other rice dishes.This spicy flavourful recipe is unlike all the other monotonous gobi recipes and is a must try in every home.

Ingredients

Cauliflower- 1 medium size
Onion chopped -1 cup
Tomato -3/4 cup chopped
Ginger -1 inch piece
Garlic - 4 cloves
Green chillies -2-3
Turmeric powder -1/4 tsp
Chilli powder - 1 tsp
Coriander powder -2 tsp
Cumin Powder -1 tsp

For grinding (masala paste)

Coconut grated - 1/3 cup
Cashew nuts-5-6
  
For the seasoning

Oil -2 tbsp
cumin seeds -1 tsp
Salt needed

Preparation

Cut cauliflower into small florets. Wash it and put it in boiling water with a little salt for 5 minutes. Drain the water completely, cut it into bite size florets and keep it aside.

Soak cashew nuts in a little hot water for 15 minutes. Grind it to a fine paste along with grated coconut. Our masala paste for the kurma is ready.
Grind ginger, garlic and green chillies to a coarse paste. Keep it aside.

Method

Heat oil, add cumin seeds, when it sizzles, add finely chopped onion and fry until onions turn transparent. Add little salt to the onions to speed up the process.
Add ginger-garlic-green chilli paste. Saute for a few more minutes.
Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder, salt needed and cook until the tomato becomes mushy. If it becomes dry, you can add a tbsp of water.
Once the tomatoes are cooked well, add cauliflower florets and mix well so that it is well coated with the masala.
Then add a cup of water and cook covered on medium flame until cauliflowers are tender.
Then add the ground coconut paste, needed water and cook on medium heat until everything gets blended well. Garnish with coriander leaves and serve hot.

Basbousa

Basbousa is a semolina cake popular in the middle east. This is one of the tastiest desserts I've ever tasted. The cake by itself is not very sweet but it is drenched in a sugar syrup which accounts for its yummy sweet and soft texture. We get it in any bakery around here. It is very easy to make and we can make it ahead and serve it as a no-fuss dessert.Enjoy!

Ingredients

2½ cups coarse semolina
90 g (1 cup) desiccated coconut
220 g (1 cup) caster sugar
75 g (½ cup) self-raising flour
200 g thick yoghurt
200 g unsalted butter, melted
1 tsp vanilla extract
25–30 g blanched almonds
milk, if needed
Syrup

330 g (1½ cups) sugar
250 ml (1 cup) water
1 tsp lemon juice
1 tsp rosewater

Instructions

Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown.

Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.

Pour the syrup over the cake while the cake is still hot. Cool to serve.

Chaat Fish Fry

This is a unique fish fry recipe.The presence of chaat masala makes it different from the numerous other fish fry recipes. I made it with palappam and curry and it was a big hit. This became the star of our dinner and everyone wanted this to be included often in our dinner menu.

Ingredients

Fish- 6-7 pieces
Oil for frying

For Marinade

Fenugreek seeds 1 small pinch
Chaat masala - 1/2 tsp
Mustard seeds 1 pinch
Cumin seeds 1 tsp
Garlic paste 1 tsp
Ginger paste ½ tsp
Turmeric powder ½ tsp
Red chili powder 1 tsp
Salt to taste
Oil 1 tsp

Directions

Grind fenugreek seeds, mustard seeds and cumin seeds.
Mix all ingredients of the marinade and coat on the fish and leave to marinate in the fridge for 1 hour.
Heat oil and fry till crisp and golden.
Sprinkle chaat masala over it and serve.

Brinjal Coconut Milk Curry

This is a very tasty side dish with chappathis and Rotis. It is a common dish made in North India but the coconut gravy gives a kerala flavour to our taste buds. If you are fed up with all the common brinjal/ baingan recipes, try this variety, easy to make dish. Comeon, Is there anyone who doesnt like a change!

Ingredients

Brinjal - 3 nos(sliced)
Turmericpowder - 1 tsp
Onion - 1 no(chopped)
Greenchillies - 3 nos
Ginger - 1 piece(chopped)
Corianderpowder - 1 tsp
Garammasala - 1 tsp
Pepperpowder - 1/2 tsp
Coconut milk – 1 cup
Mustard – 1 tsp
Salt - 1 tsp

Directions

For preparing brinjal coconut milk curry, mix brinjal with salt and turmeric. Fry it with little oil.
Saute onion, ginger and green chillies in remaining oil. Add coriander powder and garam masala.
Add pepper powder and mix again. Add the fried brinjal pieces and coconut milk.
When gravy thickens, remove from flame.
Season with mustard seeds. Brinjal coconut milk curry is ready.

Mango Milk Shake

Of all the fruits, Mango is my favourite. Recently we bought some tasty , ripe alphonso mangoes and I tried out a milk shake and a smoothie with it. Unlike the usual mangoes, alphonso mangoes give a unique and special flavour to the milk shake. Addition of dried nuts makes it even more tasty. This is enough to keep us full for a few hours and also an extremely refreshing drink to beat the intense summer heat.

Ingredients

2 medium size alphonso mangoes
2 cups of cow's milk
2 teaspoon of sugar or jaggery
4 small ice cubes
Dry fruits like cashew, almond, pistachois.

Instructions

Wash the mangoes and peel them.
Chop the mango pulp into small pieces.
Add the mango pulp into the blender along with milk
Add the sugar or jaggery as per your taste and also considering the sweetness of mangoes.
Add Icecubes and dried nuts also at this stage.
Blend everything till smooth. Enjoy!

Mango Smoothie

A smoothie is a cool refreshing drink made from blended raw fruit with other ingredients such as Water , Ice, Dairy products and sweeteners.Thus can be a delicious breakfast drink as well as an afternoon refreshing drink and a frosty dessert. Mango, in any form is always a big welcome in my home!!

Ingredients

1cup chopped ripe mango
1/2cup ice
1/4cup plain low-fat yogurt
1tablespoon honey

Directions

Place the mango, ice, yogurt, and honey in a blender.
Blend until smooth and frothy.

Bechamel Sauce

It is a very tasty recipe which works wonders when served with bread or bun. Its mere presence makes a croque monsieur or a lasagne taste exceptional. I first tasted it at Pizza Hut and decided that I would try it at the first opportunity. I did just that and it came out pretty well. Everyone loved it.

Ingredients

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Directions

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Baked Quail

This is the third quail recipe I'm trying out since last week. And this is the best one too.The longer it is marinated, the tastier it becomes.The long wait for it to be properly marinated becomes truly worth when the steaming baked quail is put before you on a plate. It tastes like heaven and all of us here are absolutely in love with this dish.

Ingredients

Salt as needed
Pepper as needed
1 tablespoon Chilly powder
1 teaspoon garam masala
1 teaspoon Coriander powder
¼ cup olive oil
1 teaspoon lemon juice
1 teaspoon ginger garlic paste
1 tablespoon curd
4 quail
Butter

Method

Rub the quails with the butter, salt, and pepper.  Keep aside for 10 minutes. Place in a frying pan just large enough to fit the quails. In a measuring cup, combine the olive oil, garam masala, coriander powder, chilly powder, ginger garlic paste, curd and lemon juice,
Pour this marinade over the quails and cover with plastic wrap. If you are doing this the day before, put in the fridge to marinate overnight.
When you are ready to cook, preheat the oven to 425F.
Remove quails to a baking dish (skin side up). Bake in the preheated oven for about 10 minutes, or until it is properly cooked.

Nellur Brinjal Fry (Andhra Coconut Brinjal Fry)

I've tried out numerous brinjal recipes mainly because I love this mushy, delicious vegetable. Today I tried out a completely different and variety brinjal dish. Here it is perfectly cooked in an aromatic coconut gravy which accouts for its superb taste. It is a popular side dish of Andhra Pradesh and is known as Nellur Brinjal fry. 

Ingredients

1/2 kg - dark, round Brinjal (cut into 6 pieces vertically)
1 cup - dry Coconut
1 cup - onion, chopped
1 tsp - Garlic
2 tsp - cumin
1 tsp - mustard
1/4 tsp - Turmeric powder
Chilly-2
Salt to taste
1 tsp - Curry leaves
4 tbsp - cooking oil

Method

Grind masala with onion, coconut, chilly and garlic with 1 tsp of cumin and curry leaves.
Fry oil in a kadai, add cumin, mustard and curry leaves.
After the mustard splutters, add chopped brinjal and turmeric.
Fry till half cooked, then keep aside.
Add masala to the remaining oil in the kadai and fry for 10 mins.
Add the fried brinjal to masala, add salt and stir.
Remove from fire after the gravy gets well coated on the brinjal slices and well fried.

Quail Roast (Kada Roast)

This is a very common quail recipe and very similar to a chicken roast. The prolonged exposure to heat over a fire helps in the perfect blending of all spices and masalas with the quail meat and hence the final product is too tasty for words.The gravy is very thick and hence it is a perfect side dish with chappathi and Nan.

Ingredients

Quail/Kaada - 1
Onion chopped - 1
Shallots chopped - 2 cup
Green chilis chopped - 4-5 nos
Ginger chopped - 1tsp
Garlic chopped - 2 tsp
Red Chili powder - 2 tsp
Coriander Powder - 1 tsp
Pepper powder - 1 tsp
Garam Masala - 1 tsp
Thin coconut milk - 1 cup
Cinnamon- a small piece
Cloves- 3-4
Salt to taste
curry leaves
Oil

Method

Clean the Quail and marinate it with pepper powder and salt and set aside for 1/2 an hour
Heat oil in a pan and add dd cinnamon and cloves, fry for a minute and add chopped shallots& onions. Sauté it well for 10 minutes
Add chopped green chiles,ginger and garlic and cook for 5 minutes stirring continuously
Make a paste with red chile powder,garam masala and coriander powder by adding a little thin coconut milk
Stir in the paste and the quail and saute' well. Add salt and curry leaves
Stir fry this over a low heat for 15 minutes , covering the quail with masala
Add thin coconut milk and 1 cup water and Simmer for 20 minutes, or until the meat is tender and gravy is thick
Serve warm!

Quail Fry (Kada Fry)

We often buy quails egg at home because of its high nutritional value. But this is the first time i'm trying quails meat at home. It is the easiest and tastiest of all non-veg fry recipes.The flesh is a bit hard compared to that of chicken but the taste makes up for it.Nutritionally quail is lower in fat than chicken with a single serving providing just 2 gms and no saturated fat. Everyone liked it here. Try it out.

Ingredients

Quail/Kaada - 2
Red Chili powder - 2 tsp
Pepper powder - 1 1/2 tsp
Turmeric powder 1/2 tsp
Garam Masala - 1 1/2 tsp
Ginger garlic paste - 2 tsp
Salt to taste
curry leaves
Oil for frying

Method

Clean the Quail and make incisions in it with a fork or a knife
Make a paste with all the powders and GGp and salt by adding a little water
Apply the marinade on the Quail and set aside for 2- 3 hours
Heat oil in a pan and add curry leaves.
Deep fry the quail /Kaada and drain the excess oil in a paper towel
Serve Warm!!!!

Phenori/Chiroti

A Chiroti/phenori is a sweet delicacy of south india made during the festive seasons. It is prepared by rolling out kneaded dough made of maida into layered circular shapes and then deep frying in ghee or refined oil. It is then dropped in a sugar syrup to get its sweetness. I am personally proud to introduce this dish as it came out absolutely perfect. It can be stored in airtight containers for upto 10 days.

Ingredients

Plain Flour - 2 cups (maida)
Ghee - 2 tbsps, melted
Salt - pinch

For paste
Rice flour - 2 tbsps
Ghee - 1 1/2 tbsps, melted

For sugar syrup
Sugar - 1 cup, granulated
Water - 1 cup
Cardamom powder- 1/2 tsp

Method

In a bowl, add the flour, salt and melted ghee and mix well. Slowly add enough water to make a smooth yet firm dough like puri dough. Cover the dough and keep aside for an hour.
Now we can prepare the syrup. Heat water and granulated sugar in a vessel till sugar is melted and then continue to simmer till the mixture thickens to single thread consistency on low flame. Add cardamom powder and mix. Turn off flame. Keep aside.
In a small bowl, mix rice flour with melted ghee and keep aside. This paste is used to bind the layers of rotis.
Pinch off dough such that you have 6 large lemon sized balls. Roll each into thin rotis. Place a roti on your work surface, smear a tsp of the prepared rice flour paste all over the roti. Place another rolled out roti over it and again smear with a tsp of rice flour paste. Again repeat the process by placing another roti over the second roti and smear with rice flour paste. Now gently roll the pilled up rotis into a log and cut into 1/2" thick circles. Make another log following the same process using the remaining three rotis.
With the help of the rolling pin roll out each of the thick circles into thin rotis of 4" to 5" in diameter.
Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to low medium and place 3 or 4 rolled out chirotis into the hot oil. Deep fry the chirotis on a medium flame, flipping them gently to cook all over. Once they turn to a golden shade, remove
the hot chirotis  from the oil into the prepared sugar syrup. Allow them to absorb the syrup.
Deep fry the rest of the rolled out chirotis and dip them in the prepared sugar syrup. Enjoy.

Mitha Pooda (Sweet Pancake)

This is a sweet dish made in south india during the festival seasons. It can be made from leftover sugar syrup of Gulab jamun or kala jamun. It can be eaten as a perfect teatime snack too. It is one of the sweetest, healthiest and easiest comfort foods ever.

Ingredients

Wheat Flour - 1 Cup
Sugar Syrup - As required to make batter
Fennel Seeds - ½ Tsp
Pista sliced-1/2 tsp
Salt - Tiny Pinch (Optional)
Oil/Ghee - To shallow fry

Instructions

In a bowl, add the wheat flour, fennel, pista and salt. Mix well. Now using the syrup, Make a pour-able batter. Try to avoid lumps.
Let it rest for atleast 10 mins.
Heat a nonstick pan, now pour in the batter. Spread it thinner than pancakes, but thicker than nachos.
Smear some ghee/oil in the sides. Let it cook until brown.
Now flip it over and cook until brown.
Serve it with Chili Pickle or Mango Pickle.

Matta Rice

Many of you would be skeptical about this recipe. Come on, even a child knows how to cook rice. But, let me tell you, getting the perfect texture is not that easy. It shouldnt be undercooked or overcooked and smashy. So here is a simple way by which it can be cooked on a pressure cooker. I use the same quantity of rice and water when i cook it in my fridgidaire rice cooker too. Only difference is that there wont be any excess water. Rice can be served directly from the rice cooker after being cooked. Here is my pressure cooked rice!

Ingredients

1.5 cups Palakkadan Matta rice
12 cups water

Method

Take the measured rice in the pressure cooker and wash it,rubbing the grains,until the water turns clear,about 4-5 times. Add the 12 cups of water and keep the cooker on the stove. Turn on the heat to low,cover the cooker and wait for the steam. It will take anywhere between 5-6 minutes. Place the weight and cook the rice on low heat for 1 whistle. Turn off the heat and let pressure go down on it's own. Open and use as needed. There will be plenty of water after cooking,which can be drained off.

Blackeyed Beans Thoran

This is a very tasty side dish with rice gruel or matta rice. It always reminds me of our good friday service in Church. After the completion of the full hymn service, all the church members would be served a helping of rice gruel and vanpayar thoran with pickles on an earthern dish. It always tastes out of this world. So it has an element of nostalgia and homesickness in it for me. Enjoy!

Ingredients

Black eyed beans-1/2 cup
Water- 2 ½ cups
Salt to taste
Turmeric-powder- a small pinch

Freshly grated coconut-1/4 cup
Chumannulli / Shallots-6-8
Dry red chillies-3-4 nos
Jeerakom (Cumin seeds)-1/2 tsp
Garlic cloves-2
Turmeric powder-1/4 tsp
Salt to taste

Coconut oil-1 tsp
Mustard seeds-1/4 tsp
Chumannulli / Shallots -2, sliced
Curry leaves- few

Method
Pressure cook black eyed beans with water, a pinch of turmeric powder and salt and keep aside.
Ground coarsely, coconut, shallots, dry red chilies, garlic, cumin seeds, turmeric powder and salt to taste.
Make a well in the centre of Vanpayar and add the ground coconut mixture in the centre and close the lid of cooker and cook on low heat till steam comes out. Open lid and stir the mixture well. Turn off the flame.
Heat 1 tsp coconut oil in a non stick pan and splutter mustard seeds then add sliced shallots and curry leaves and sauté till shallots are golden brown.
Now add cooked black eyed beans-coconut mixture, stir well for a minute and turn off the heat.
Serve hot with Kanji.

Rice Gruel

Rice gruel or Kanji is a traditional dish of kerala. Everyone can relish it at any time of the day. It can be said as the dish adored by both princes and paupers alike. It can be a very healthy breakfast, a hearty lunch as well as a comforting dinner. It tastes awesome with pappads, cherupayar thoran, pickle and chammanthi. I like it to be a bit over cooked but it depends on each persons preference. Enjoy!

Ingredients

½ cup Parboiled rice /  Rose matta rice / Kuthari
3 cups water

Method

In a pressure cooker boil water. Wash rice thoroughly and add it to boiling water. Pressure cook on low flame for 5 minutes or until it’s well cooked.
Serve with your choice of side dishes

Fish fingers

This is a very tasty fish fritter recipe. It can be eaten as an appetizer as well. If you are bored with the usual fish fry recipes, then try out this variety dish and you would be absolutely in love with it.You can add a little bit of rice flour also with the plain flour just to make it a bit more crispy. And if you want it to be spicy, you can add chilly powder too with the flour. Enjoy!

Ingredients

500g skinless, boneless chunky white fish fillet  cut into neat thumb-sized strips
100g plain flour, seasoned
3 large eggs, beaten
200g dried breadcrumbs
Large pinch turmeric (optional)
Vegetable oil, for fryinh

Method

Get 3 shallow dishes and set up a production line of flour then egg then breadcrumbs. If you want the breadcrumbs to be golden then mix through the turmeric. Place a large empty plate at the end of the line to put the uncooked fish fingers on.
Dip a finger of fish in the flour, shaking off any excess, then dredge it through the egg and finally roll it in the breadcrumbs so it’s completely coated and place it on the plate.
To cook the fingers heat the oil in a frying pan and cook the fingers for 3-4 mins on each side. Place on a tray lined with kitchen paper and keep warm in a low oven, if cooking in batches. Alternatively, preheat the oven to 200C/180C fan/ gas mark 6. Brush a tray with a little oil, cook the fish fingers for about 10 - 12 mins until golden and cooked through, turn over half way through cooking time.

Egg Over Easy

Eggs over easy and sunny side up are often used interchangeably, but they are different. You go from sunny side up to over easy by simply flipping your egg when the edges are brown. The “easy” doesn’t refer to the simplicity of turning over an egg, but the state of your yolk. “Over easy” means the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk – and some of the whites – are still runny.

Sunny Side Up Egg Bullseye

Sunny side up means your egg yolk looks like a bright morning sun. To make: crack an egg directly into your greased frying device. Then fry it until the edges brown, WITHOUT flipping. Flipping your sunny side up egg turns it into an over easy egg. The yolk is runny, and depending on how long you fry it, the albumen is completely or partially set. These are referred to as runny or “dipping” eggs. The runny yolk is great for dipping toast into.

Kala Jamun

Kala jamun is a very common dessert in north india. I have made a fancy coloured layering inside the jamuns by wrapping one ball over the other which is not necessary. I did it just for the visual appeal. It can be fried in Oil or ghee. Ghee gives it an additional flavour and taste.

Ingredients

1    Cup dry powder milk
½   Cup all purpose flour
½   Teaspoon baking powder
1    Tablespoon melted butter
½   Cup heavy whipping cream
1    Teaspoon crushed cardamoms
       seeds
Vegetable oil or ghee for frying the jamuns

Ingredients for sugar syrup

2     Cups sugar
2     Cups of water
1     Teaspoon lemon juice

Directions for making the syrup

In a pan mix sugar and water together and boil until the syrup become little thick. Add crushed cardamoms and saffron, keep string periodically. Do not boil the syrup for too long, otherwise sugar will caramelize. Squeeze  lemon juice in the syrup that will keep the sugar form crystallizing.
Syrup should be made earlier and kept warm

Directions for making the dough for Kala Jamun

In a bowl mix powdered milk, all purpose flour, baking powder and butter. Add whipping cream little at a time and knead it to make it soft and smooth dough.
The dough should be soft and smooth but not sticky. Keep it aside. When ready to make the balls knead the dough to make it soft. If the dough becomes dry or hard add little whip cream or few drops of water and knead.  If the dough is not soft the balls will not be smooth and even. 
Now take a portion of the dough and make a 1½ “ ball by gently rolling each portion between your palms in to a smooth ball or oval shaped balls.
The balls should not have any cracks otherwise the surface of balls will not come out smooth.
Place the balls on a plate and cover with a damp yet dry kitchen towel.
Heat 2 cups of oil in a medium size pan on medium heat for 5 to 6 minutes or until oil become hot.
Once the oil become hot turn the heat down to very low, to test it drop a little ball of dough in the oil, if the ball takes time to simmer then float up it means the oil is hot enough, if dough rises faster, oil is too hot, if dough just sits without rising, oil is not hot enough.
Gently slip in the balls into the hot oil from the side of the pan, one by one.
At first balls will sink to the bottom of the oil, then it will slowly rise up.
The balls should be fried very gently on very low heat so that they get dark brown evenly from outside and cook from inside. It takes about 12 to 15 minutes to fry the balls.
Once the balls are fried, lift them from the hot oil and shake the oil out, and place them on a plate over paper towel, so that all the extra oil is absorbed by the towel.
Once all the balls are fried add them in the syrup and place the pan on the stove on low heat and give a boil and turn the heat off.
In few hours the balls will be completely soaked in the syrup. For  best result ,leave the jamuns balls in the syrup overnight. Enjoy.

Beef Ularthiyathu

Beef ularthiyathu is a very tasty beef recipe. It is perfectly cooked in a thick gravy and all its flavours are perfectly sucked in by the beef pieces. It tastes simply great with matta rice and kachiya moru. It is the most commonly made of all the beef recipes and is personally my favourite. My mom makes it with great expertise and this is one of her no fail recipes. 

Ingredients

Onion - 1 no(finely chopped)

Beef- 1 kg cut into small pieces
Garlic - 4 cloves(chopped)
Ginger - 2 tsp(chopped)
Greenchillies - 4 nos(slit)
Curryleaves - Few
Coconut - 1/2 cup(finely chopped)
Pepperpowder - 1 tsp

For grinding
Onion - 1 no(cubed)
Ginger - 1 no(small size)
Garlic - 4 cloves(peeled)
Greenchillies - 2 nos
Corianderpowder - 1 tbsp
Chillypowder - 2 tsp
Turmericpowder - 1 tsp
Meat masala powder - 2 tsp
Garam masala powder - 1 tsp
Cuminseeds (Jeerakam) - 1 tsp
Curryleaves - 1 sprig
Salt - As reqd
Oil - As reqd

Directions

Heat 2 tsp oil in kadai, add cumin seeds, onion, green chillies, ginger, garlic and curry leaves.
Saute till the onion becomes brown in color.
Add chilly powder, turmeric powder, coriander powder, meat masala, garam masala and a pinch of salt.
Reduce the flame and fry the masala till it becomes dark brown in color and a nice aroma comes.
Remove from flame and allow it to cool.  Grind the mixture finely and keep this aside.
Take a pressure pan, add 1 tbsp oil and fry the ground masala till it becomes dark in color. At this stage add beef pieces and little salt and saute for 5 minutes.
Add little water and cook it in pressure cooker.(Make it into a semi thick masala)
 Heat oil in another pan, add ginger, garlic, green chillies and onion. Fry for 3 minutes.
Add the cooked beef masala and fry till the water evaporates.
Add curry leaves, coconut pieces to it and make the masala dry. Now add little pepper and remove from flame.
 A very delicious beef ularthiyathu is ready. Serve hot with kerala rice.

Andhra Fish Fry Recipe

Every South Indian Cuisine is incomplete without a spicy fish fry. I've tried almost all fish fry recipes but this one is the speciality of Andhra pradesh and it is super tasty. Addition of garam masala gives it a unique flavour which merges well with the other spices in perfect harmony.

Ingredients

Oil or ghee as needed
250 grams fish pieces or fillet
Salt as needed
2 to 3 pinches of turmeric
1 tbsp. Lemon juice or as needed
¾ tsp ginger garlic paste
¼ to ¾ tsp red chili powder
¼ to ½ tsp garam masala powder

Instructions

Apply salt to fish and rinse it well. Drain thoroughly. Mix all the ingredients except oil. Apply to the fish. Keep this aside for 10 minutes. It absorbs flavors well.
Heat a small pan with oil or ghee. When the oil turns hot enough fry it for about 3 to 4 minutes. Then flip it to the other side. Fry again till it is fried properly. Add curry leaves and fry until crisp. Drain to a kitchen tissue.

Traditional Beef Fry

Who doesnt like some hot beef fry with warm chappathis or warm rice! Beef fry can be made in different ways but there is nothing like the traditional kerala spicy beef fry. I would say that it is the tastiest of all beef recipes. The clear medley of all the spices creates sweet symphonies in our pallette which is worth all the efforts needed to bring it together.

Ingredients

Beef-1/2 Kilogram
Small onion-1 Cup
Ginger (Crushed)-1 1/2 Tablespoons
Garlic (Crushed)-11/2Tablespoons
Dried Red Chilly-7
Coriander Powder-2 Teaspoons
Turmeric Powder -1/4 Teaspoons
Pepper Powder-1 Teaspoon
Garam Masala-1 1/2Teaspoons
Aniseeds Powder-11/2Teaspoons
Vinegar2 Teaspoons
Salt
Thengakothu (Small square size coconut pieces)¾ Cup
Coconut oil
Curry leaves

Steps

Crush dried red chilli. Marinate cleaned beef pieces with ingredients listed from Small onion (No.2) to Salt (No.12). Keep it aside for 30 minutes.
Add 2 tbsp of water to this and pressure cook till the beef is done. Usually it would be done in 2 whistles.
If there is excess water , cook till the water has almost dried up.
Heat oil in a pan and fry coconut pieces until it becomes golden brown color. Keep it aside.
Heat oil in a pan , add lots of curry leaves and fry it.
Add cooked beef and fried coconut pieces to it.
Stir it well. Cook on low flame for around 15 - 20 minutes. If required, add oil in between. Stir it until it becomes black in color.

Hard boiled Egg with Baked Potatoes, Tomatoes and Olives

This is my version of a healthy and filling breakfast. It tastes twice great when butter is also used. But I opted it out because of the packed calories in it. The time taken for boiling an egg depends on each persons preference for its texture. I like it to be truly hard boiled and not runny or pulpy. Hence I usually boil it for 12 minutes.

Ingredients

Egg
Lemon Baked Potato
Lemon Baked Tomato
Olives
Salt to taste
Pepper to taste

Method

Place eggs in a single layer in a saucepan filled with cold water. Water should cover eggs by one to two inches.
Boil the water
Bring the water to a full, rolling boil, and cover the saucepan. Turn off the stove, remove the pot from the burner, and let it stand, covered, for 12 minutes (set the timer).
Submerge the eggs in cold water
Drain the pot, and transfer the eggs to a bowl of cold water, to stop the cooking process.
Crack and peel the eggs
Tap each egg a few times to crack its shell, then roll it on a work surface to break the shell completely. Start peeling, dunking the egg into the bowl of water as you go to wash away any bits of shell.
Slice it vertically. Top reach slice with salt, pepper, baked potato and olives. It tastes best when eaten with baked tomatoes.

Chocolate and Cream Strawberry tart

Strawberry is not exactly my favourite fruit. But strawberries with chocolate and cream tastes awesome when combined together in a tart. It is one of the tastiest of all desserts and is very easy to make just like all the other tarts.

Ingredients

1 frozen puff pastry sheet, thawed
1 large egg, lightly beaten
1/4 cup sugar
1 tbsp butter
1tbsp cream
2 large syrawberries, sliced
Chocolate syrup- 2 tbsp

Method

Unfold pastry sheet on a greased baking sheet, then turn over (to prevent creases from splitting during baking). Trim edges with a sharp knife. Brush pastry lightly with egg (do not allow to drip down sides).  Prick inner rectangle evenly with a fork, then sprinkle with 1 tablespoon sugar.
Bake in lower third of oven 15 minutes, or until puffed and golden brown(400degree). Transfer to a rack and allow it to cool.
Slice strawberries with a sharp knife. Apply butter mixture on the puff pastry and  spread cream on top. Assemble strawberries over it. Bake again for just 1 minute.( Optional. I did it just to let it set) Pour chocolate syrup on top.

Mango Strawberry Smoothie

I love smoothies. One tall glass of smoothie and a good movie to watch is a perfect combination for a lazy afternoon. Since a smoothie is thicker than a milk shake, finishing it takes much longer and you can slowly relish each sip.

Ingredients

1/2 cup strawberry sliced
1/2 cup mango sliced
1 Cup Yogurt
4 ice cubes
1 tabkespoon Sugar

Directions

In blender, combine strawberries, mangoes, yogurt, sugar and ice and blend until mixture is smooth and frothy. Pour into 2 tall glasses. Serve with straws, if you like.

Strawberry Milkshake

Milkshakes are the easiest things to prepare and drink inorder to beat the hot summers.
There is nothing more refreshing that a tall glass of cold strawberry milk shake all set for you after you come home from a hard days work. So I make this often for my husband and he adores it!

Ingredients

10 large strawberried
2 cups chilled milk
3 to 4 tbsp sugar or add as required

Instructions

First rinse the strawberries and then drain them.
Slice off the green leafy part from all the strawberries. Then chop the strawberries.
Add the chopped strawberries to a blender jar along with 2 cups chilled milk.
Add 3 tbsp sugar or as required. If the strawberries are very sweet, then you don't need to add any sugar.
Blend till smooth.
Pour in tall glasses and serve strawberry milkshake immediately.

Mango pie with Cream and Honey

A fruit tart is a very easy dessert recipe and I try it with all the fruits that I could get my hands on to. Here is another tasty tart recipe made with the queen of fruits, mangoes.

Ingredients

1 frozen puff pastry sheet, thawed
1 large egg, lightly beaten
1/4 cup sugar
1/2 cup  cream
2 tbsp butter+ cardamom mix
2 large mangoes, peeled
Honey- 2 tbsp

Method

Preheat oven to 400°F. Unfold pastry sheet on a greased baking sheet, then turn over (to prevent creases from splitting during baking). Trim edges with a sharp knife. Brush pastry lightly with egg (do not allow to drip down sides).  Prick inner rectangle evenly with a fork, then sprinkle with 1 tablespoon sugar.

Bake in lower third of oven 15 minutes, or until puffed and golden brown. Transfer to a rack and allow it to cool.
Thinly slice mangoes  with a sharp knife. Apply butter+ cardamom mixture on the puff pastry and assemble mangoes on top. Bake again for just 1 minute.( Optional. I did it just to let it set) Garnish with cream and honey.

Cream and Tomato Tuna Curry

Canned tuna is something that is very common in everyones pantry. You must have tried a lot of variety dishes with it. This one is a new Tuna dish which is very tasty and easy to make. The slightly sweet taste makes it very unique. It is perfect with chappathis and rotis.

Ingredients

6 tbs red Tomato paste
Ginger garlic paste -1/2 tsp
2 tbs oil
1 onion finely chopped
850 g canned tuna drained flaked
I/2 cup cream
1 tbs sugar
A handful of curry leaves
1 tbs chilli paste

Method

Simmer onion, oil and tomato paste in a saucepan over low heat for approximately 5 minutes or until onion is softened. Add Ginger garlic paste and stir in.
Stir in tuna until warmed through for 5 minutes.
Stir in cream and sugar. Stir and allow to simmer for 2 minutes.
Stir in curry leaves and 1 tablespoon chili paste.
Simmer a further 5 minutes. Serve hot.

Mambazha Kaalan

It is a traditional sweet and sour dish of my home state, Kerala. The mangoes give it a sweet flavour while the curd gives it its sourness. The mangoes are cooked in a coconut and yogurt gravy. It is a highly nostalgic dish which makes me truly homesick. Some people dont add chilly powder. But I prefer it to be a bit spicy as well.

Ingredients

Ripe mango - 3 sliced
Turmeric powder - 1 tea spoon
Pepper powder - 1/2 tea sp
Green chilli - 3-4
Salt
Grated coconut - 1/2 cup
Cumin seeds - 1 pinch
Chilli powder - 1/2 tea sp
Fenugreek - 1/2 tea sp
Coconut oil - 1 table spoon
Mustard seeds - 1/2 tea sp
Dried red chilli - 2 or 3
Curry leaves - 2 sprigs
Sour curd/ Yogurt- 1 cup

Method

Wash mangoes and peel the skin. Squeeze juice from the skin into a pan. Discard the skin. To the sliced manhoe,  add 1 cup water, 1/2 tea sp turmeric powder, pepper powder, chilli powder and split green chillis and cook. Towards the end add a little salt.
Grind the coconut to a fine paste with cumin seeds and 1/2 tea sp turmeric powder.
Heat oil in a small pan and fry the fenugreek seeds. Drain and grind this in a mortar.
Beat the curd
Add the coconut paste to the mango and cook on a low flame. When it starts frothing add the curd and heat again for a minute stirring continuously. Do not let it boil. Remove from fire, add fenugreek powder and stir again for 2-3 minutes. Check for salt and add more if needed.
Heat the oil and splutter mustard seeds. Add whole red chillis and curry leaves and fry. Pour this into the curry.

Apple pocket pies

This is the easiest dish to be made with apples and one of the tastiest of all pies. I make a wide variety of such pies using different fruits but this one is the tastiest of all. The mixture of cinnamon and sugar  is the standing out factor which gives the pie a unique taste. It is a great tea time snack.

Ingredients

3  apples - peeled, cored, and thinly sliced
1 tablespoon vanilla extract
2 tablespoons white sugar
1 tablespoon flour
1 teaspoon cinnamon
¼ teaspoon ginger
1 pinch of cloves
1 pinch of salt
1  package puff pastry, thawed
1 egg
sugar

Instructions

Preheat oven to 400 F.
Put apple slices in a bowl and add vanilla. In a small bowl, mix together sugar, flour, cinnamon, ginger, cloves, and salt. Sprinkle spice mixture over apples and toss to combine.
Roll out one puff pastry and fold it into a small cone shaped pocket. Pour some butter into the cone. Fill it with sliced apples.
Make an egg wash, lightly beating one egg with 1 teaspoon water. Brush the tops of the puffs with egg and sprinkle with course sugar.
Bake for 15-20 minutes, until pies are flakey and lightly browned.