Wednesday, May 15, 2013

Kerala Porotta

All purpose flour - 500 gm
Egg -1 no.
Water - 400 ml
Salt - to taste
Oil - 1 cup

  1. Mix flour, water, egg and salt. Knead well and make soft dough.
  2. Apply oil to the dough and cover it with a wet towel and keep for 1 hr.
  3. Divide the dough to small balls.
  4. Cover these balls with a wet towel and wait for 10 mins
  5. Clean the kitchen counter top and apply oil on the top of it.
  6. Roll the ball using rolling pin or spread the ball with hands
  7. Stretch as maximum as possible.
  8. Apply oil on its surface.
  9. Make small pleats and starting from one end swirl the pleated dough.
  10. Make the pleated dough flat by pressing with our palm.
  11. Take a frying pan and thaw both sides of the porotta until cooked.
  12. Once the porottas are ready, stack and beat from sides.
  13. Delicious Porottas are ready and can be served with chicken, mutton, beef, egg curries.

Tuesday, May 14, 2013

Mutton Biriyani


For Green Mix:
Green Chilly - 6 no.s
Garlic - 7 to 10 no.s
Ginger - 2" length
Fennel Seed - 1/2 t spoon
Coriander leaves - few
The above ingredients should be grounded to make a paste.

For Marinating Mutton:
Mutton/ Goat meat - 500 gm (Wash Mutton well with turmeric and salt before marinating)
Turmeric Powder - 1 t spoon
Meat Masala Powder - 2 table spoon
Green Mix - 1 t spoon
Salt - to taste

For Mutton Masala:
Onion - 3 no.s (Medium)
Tomato - 2 no.s (Medium)
Yogurt - 1 table spoon
Mint Leaves - few
Curry leaves - few
Coriander leaves - few
Garam Masala Powder - 1 t spoon
Turmeric Powder - a pinch
Salt - to taste
Cooking Oil - 2 tb spoon
Ghee - 1/2 tb spoon

For Rice:
Basmati /Jeera Rice - 2 1/2 Cups
Water - 5 cups
Salt - to taste
Ghee - 2 table spoon
Lemon juice of half lemon

For Garnishing:
Cashew nuts - few
Raisins - few
Onion - 1 small sliced lengthwise
Garam Masala - 1 t spoon
Chopped Coriander leaves - few
Ghee - 1 tb spoon

  1. Marinate the chopped mutton pieces with all ingredients specified under For Marinating Mutton and set aside for 1 hour.
  2. Heat ghee, oil and add the sliced onions and saute well till translucent.
  3. Add Salt and a pinch of turmeric.
  4. Add sliced tomatoes and marinated mutton pieces together with remaining Green Mix. Add Yogurt also. Stir well together. Add 1 cup of water. Pressure cook for 8 whistles.
  5. Add Mint leaves, Curry leaves and Garam Masala Powder and mix well and keep aside. The mutton masala is ready now.
  6. Take a big sauce pan and add ghee. Add the cleaned & dried rice and fry it until the rice become crispy. Add water, salt and lemon juice. Close the pan with a lid and cook.
  7. Once the rice is cooked, keep it aside and make a small well in the middle of rice and add prepared mutton masala and cover it with the rice around.
  8. Take a small pan and add ghee. Fry cashews, raisins, sliced onions.
  9. Garnish the prepared mutton biriyani with cashews, raisins, sliced onions, garam masala powder, coriander leaves.
  10. Cover the pan of prepared mutton biriyani with a lid and keep a vessel of hot water on the top of the lid and keep it for dum. Now the Delicious mutton biriyani is ready to eat.

Thursday, October 18, 2012

Chemmeen Thengapal Curry (Prawns Coconut Milk Curry)

Tiger Prawns - 7 no.s (Marinate with salt, pinch of turmeric, 1 t spoon red chilly powder and keep aside for 15 mins)
Onion - 1 no. (sliced 1/2 lengthwise)
Green Chilly - 2 no.s (split into half)
Tomato - 1 no. (Sliced lengthwise)
Curry leaves - few
Red chilly powder - 2 t spoon
Coriander powder - 1 t spoon
Turmeric powder - 1/2 t spoon
Mustard seed - 1 t spoon
Ginger garlic paste - 1/2 t spoon
Cooking Oil - 2 1/2 table spoon
Coconut Milk (thin) - 3/4 cup
Water - 1/2-1cup
Salt - to taste

  1. Heat a saucepan and add cooking oil.
  2. Splutter mustard seed, add sliced onions, green chilly and sauté well.
  3. Add ginger garlic paste, coriander powder, turmeric powder, red chilly powder, salt to taste.
  4. Add the marinated tiger prawns and mix well.
  5. Add sliced tomatoes, mix well and add 1/4 cup water and allow to cook for 10 mins under low heat.
  6. Once cooked add coconut milk and 1/4 cup water and cook for 5-7 mins.
  7. Garnish with curry leaves.

Spicy chemmeen curry (Prawns coconut milk curry) is ready to eat. You can have this with Rice, Dosa, Chappathi etc

Monday, January 17, 2011


Roasted Rice Powder (Puttu Podi) - 2 cups
Grated Coconut - 1 cup
Water - 2 cups
Oil - 1 table spoon
Cumin seeds - 1 tspoon
Fennel seeds - 1/4 t spoon
Shallots - 5 to 6 no.s

  1. Boil water in a vessel and add salt and oil.
  2. Once boiled slowly add rice powder and combine the mixture well. Keep it aside and allow it to cool.
  3. When it is cooled, knead well with your hands. (Make sure you don't add water).
  4. Crush grated coconut along with shallots, fennel seeds and cumin seeds.
  5. Add this crushed mixture to the dough and mix well.
  6. Make small balls and flatten it using chappathi roller.
  7. Heat a frying pan and rub oil if needed and then heat one side of the pathiri until its cooked and then repeat the same with other side.
  8. Serve hot with fish curry, chicken curry or any sort of non veg of your choice.
I thank Sangeetha chechi of Kothiyavunnu whose blog really taught me how to make this. This is her recipe.
Thanks a lot!!!

Sunday, September 26, 2010

Varutharacha Mutta Curry (Egg Curry)

Another varutharacha curry to my list. This different version of varutharacha curry recipe was shared by one of my friend. I really luv this with Puttu and Ghee Rice. In fact it takes just half an hour to cook this. Once the curry is cooked, the smell will really make any one hungry!!. "It's easy to capture pics of this curry but how can I capture this wonderful smell?" my hubby was commenting... :)

Egg - 4 no.s
Grated Coconut - 3/4 cup
Onion - 1 medium (Sliced half length wise)
Shallots - 10 nos. (Sliced into half)
Garlic - 3 cloves (Chopped into fine pieces)
Ginger - 1/2 inch (Chopped into fine pieces)
Tomato - 1 medium (Sliced into big 6 pieces)
Curry Leaves - few
Coriander Powder - 1 1/2 t spoon
Red Chilly Powder - 2 t spoon
Turmeric Powder - 1/2 t spoon
Chicken Masala Powder - 1/4 t spoon
Salt - to taste
Mustard Seeds - 1 t spoon
Cooking Oil - 3 table spoon

  1. Heat a pan and roast the grated coconut. (If needed you can add oil for roasting but I normally don't prefer it.)
  2. Once it turns light brown add coriander powder, roast it well.
  3. Once roasted, transfer to a bowl and allow it to cool. Grind this into a paste using a mixer/grinder.
  4. Boil the eggs, remove the shell and keep it aside after slicing in to half.
  5. Heat 2 table spoon of oil in an earthen pot and add ginger, garlic and shallots and saute well.
  6. Add sliced onions and saute again.
  7. Add salt, turmeric, chilly powder, chicken masala and mix well.
  8. Add sliced tomato and mix. Pour 1/4 cup water.
  9. Add the sliced egg pieces and mix with the masala softly without breaking the eggs.
  10. Then add the grinded paste with 1/2 cup of water.
  11. Cook for about 5 to 7 minutes. Once ready transfer it to a bowl.
  12. Heat a pan and add 1 table spoon of oil.
  13. Add mustard seeds & curry leaves.
  14. Transfer it over the cooked curry.
Ready to serve with Ghee rice, Puttu, Chappathi, White Rice etc. It taste well if you garnish with chopped coriander leaves.

Sunday, September 19, 2010

Koondhal Fry (Squid Fry)

Its quite a long time I posted something in my blog. If any one ask "Is it b'cos you are lazy or anything else?", I would definitely say partially lazy, but the main reason is in fact I am not finding enough time to spend in my blog once I started working. Yesterday I bought some squids and thought of trying something new today, but ended up with my favorite squid fry. Hope this will be a good start and will continue blogging as earlier!!!

Koondhal (Squid) - 3no.s (Big, Cleaned and cut into small pieces)
Turmeric Powder - 1/4 t spoon
Salt - to taste
Red Chilly powder - 1 1/2 t spoon (Less spicy)
Onion - 2 small (Sliced half length wise)
Green Chilly - 2 Nos (Split into half)
Ginger - 1/2 inch (Chopped)
Garlic - 2 cloves (Chopped into fine pieces)
Curry leaves - 1 sprig
Cooking Oil - 3 table spoon
Water - 1/2 cup for cooking squid

  1. Cook the cleaned and chopped squids in an earthen pot (or any vessel) with water, turmeric powder and salt. It will take around 10 minutes for the squids to be cooked.
  2. Once cooked, drain the water and transfer the squids to a bowl.
  3. Heat oil in a pan, add ginger and garlic and saute well.
  4. Add sliced onions and green chillies and saute till turns tender.
  5. Add red chilly powder and salt to taste and mix well.
  6. Transfer the cooked squid to the pan, mix well and cooked for around 5-7 minutes with lids closed.
  7. In between open the lid and stir well to make sure that it does not stick to the bottom.
  8. Garnish with curry leaves and the delicious squid fry is ready to serve.

Sunday, June 20, 2010

Diced Chicken With Cashew Nuts

Ever since we had this dish from Lerk Thai we became a fan of this. Till this time we only had it in restaurants. Then I thought it is high time we try it at home. Mmmm and my hubby took charge of this. And wow... it came really wonderful!!!

Chicken Breast - 500 gm (Cut in to 1.5 cm cubes)
Button Mushrooms - 5 (Discard stem and cut in to 4)
Carrot - 1 (Cut in to 1 cm cubes)
Onion - 1 (Cut in to 1 cm cubes)
Ginger - 1 inch piece (Slice in to thin long pieces)
Baby Corn - 2-3 (Chop in to 1 cm pieces)
Capsicum - 1 (Chop in to 1.5 cm cubes)
Spring Onion - 5 (Chop in to 1 inch length)
Cashew Nuts - 10-15 Roasted
Light Soy Sauce - 1.5 t spoon
Oyster Sauce - 2 t spoon
Corn Flour - 1 t spoon
Salt - 1.5 t spoon
Coriander Leaves - 1-2 sprig for garnishing
Oil - 3 table spoon

  1. Put chicken cubes, corn flour and 1 t spoon salt in a bowl, mix well & set aside for around 30 mins
  2. Heat 1 table spoon oil in a wok. Stir-fry mushrooms & carrots for 1 min & dish out
  3. To heated wok, add seasoned chicken & stir-fry until cooked. Dish out and wash wok
  4. Heat 2 table spoon oil in the wok & fry onion pcs until transparent
  5. Return fried chicken, mushrooms & carrots to the wok, then add young corn, ginger, remaining salt & stir-fry for 1 – 2 mins
  6. Add green capsicums, spring onions, roasted cashew nuts, soy & oyster sauce and stir well
Garnish with coriander leaves and serve hot (I ran out of coriander, so used capsicum for garnishing ;))

Thanks Beena for remembering and sharing it with me. Sorry for publishing it too late..

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