Watermelon Juice (Thanneer Mathan Juice)

Ohhh it is so hot here these days. I have been trying various juices to kill the heat. It is so common in our hometown to see people selling watermelons on road side in summer. So I thought of making a simple juice out of it. So refreshing!!!

Ingredients:
Watermelon : 1/2 small
Ice cubes : 10 nos
Sugar : To taste
Water : 1/2 cup

Preparation:

1. Take out the inner red juicy portion using a spoon and transfer it to a blender/juicer.
2. Add water, sugar and ice cubes and turn on the blender/juicer till juice is ready.
3. Transfer it to glasses.

Tips:
Add more ice cubes or refrigerate the juice, if you want it to be extra chilled.

Friends, please share how you gonna beat this summer???

Sweet Potato

Sweet Potato is one of my childhood favorite. Recently I saw Japanese sweet potato while shopping and decided to pick it up. I had a wonderful weekend with my fond childhood memories of sweet potatoes. It is a wonderful option for breakfast or evening snacks. Simple & easy to cook.

Ingredients:
Sweet Potato : 6 nos medium size
Salt : To taste

Preparation:

1. Wash and clean the sweet potatoes well.
2. Boil sweet potatoes in a pressure cooker with enough water and salt to taste.
3. Wait for one whistle and turn off the flame and wait till the pressure is relieved.
4. Take out the sweet potatoes, peel off the skin and cut into round pieces.

Alternatively you can use a wide opened vessel to boil the sweet potatoes. Turn off the flame when the sweet potatoes are cooked well.

Ney Meen Mutta Thoran (King Fish Egg Fry)

My Ammamma (granny - mother's mom) was very fond of fish eggs, especially sardine eggs and i do remember my mother preparing it specially for her. Those days my ammamma usually says "Buy Sardine, will get lots of eggs". Now my ammamma is no more. She passed away last May. Making these eggs just made me remember her words.

Ingredients:
Neymeen Mutta - 150 gm
Grated Coconut - 2 table spoon
Non Spicy Red Chilly - 1 no (Chop into thin round pieces)
Onion - 1 small (Chopped into fine pieces)
Curry Leaves - 1 sprig
Turmeric Powder - A pinch
Chilly Powder - 1/2 t spoon
Pepper Powder - 1/2 t spoon
Salt - To taste
Oil - 1 1/2 table spoon

Preparation:

1. Clean and slice the king fish eggs.
2. Heat a pan and add oil.
3. Add onions, chopped red chillies and saute well.
4. Add salt, turmeric powder, chilly powder and mix well.
5. Add sliced king fish eggs and mix well.
6. Add grated coconut, mix well and cover the pan with a lid and allow to cook (For around 2-3 minutes).
7. Sprinkle black pepper powder and garnish with curry leaves.

Coconut Rice

There are different ways of making coconut rice and this is one of the easiest version of making it. My friend Nidhu introduced this wonderful recipe to me. I heard at least 20-30 times, over phone, "Aparna, I feel lazy today. So I will prepare coconut rice for dinner". I should say that it is really contagious and I too got addicted to the same habit - when lazy, just go for coconut rice. It is easy and tasty!!! But, I should really thank her, because now me and my hubby really loves it.

Ingredients:
Jeera Rice or White Rice : 1 1/2 cup
Coconut Milk : 1/2 cup
Water : 2 1/2 cup
Coconut Oil : 1 1/2 table spoon
Green Chilly : 2 nos
Ginger : 1 inch
Curry Leaves : 1 sprig
Coriander Leaves : 2 sprigs
Salt : To taste

Preparation:

1. Wash, clean and dry the rice using a colander.
2. Grind green chilly, ginger, curry leaves and coriander leaves and make a paste and keep aside.
3. Turn on the rice cooker and add the oil.
4. Once oil is heated, add the grinded paste and stir well for 5-10 seconds.
5. Add the dried rice and stir well for around 1 minute.
6. Add the water, coconut milk and salt.
7. Close the cooker and start cooking till the rice is cooked.
8. It will take only 10-12 minutes for the rice to be ready.
9. This will be enough to serve 2-3 people.

You can have it with fried items, dry masalas, any varutharacha curry or salads.

Varutharacha Kozhi Curry (Chicken Curry)

I rarely cook varutharacha kozhi curry, mostly because I am lazy to roast and grind the ingredients. So I mostly make chicken masala, stew or fries, which is much easier to make. But last weekend I decided to go for it as my hubby was home and was ready to help me :). I really love this with traditional kerala rice.

Ingredients:
Chicken - 800 gm (Chopped into medium cubes)
Coconut - 1 1/2 cup
Potato - 2 nos small (Chopped into cubes)
Onion - 2 medium (Sliced into half length wise)
Green Chilly - 2 nos (Split into half)
Tomato - 1 medium (Chopped into square shape)
Ginger - 1 inch (chopped into fine pieces)
Garlic - 3 cloves
Turmeric Powder - 1/2 t spoon
Red Chilly Powder - 1 1/2 t spoon (1/2 t spoon for roasting & 1 t spoon for marinating)
Coriander Powder - 1 t spoon
Chicken Masala - 1 t spoon
Dried Red Chilly - 2 nos
Curry Leaves - 1 sprig
Coriander Leaves - 2-3 sprigs
Salt - To taste
Cinnamon stick - 1 inch broken into pieces
Clove - 4nos.
Cardamom - 3 nos
Oil - 2 table spoon

Preparation:

1. Heat a pan and roast the coconut till light brown. Then add the dried red chillies, coriander powder, chicken masala and 1/2 t spoon of red chilly powder and fry for 5 mins. Keep it aside and let it cool.
2. Grind the roasted mix by adding a little water and make a smooth paste.
3. Marinate chicken with 1/2 t spoon of turmeric, salt, 1 t spoon of chilly powder and keep aside for 20 mins.
4. Heat a Chatti (Earthen Pot) & add oil. Add onion, green chillies and saute well.
5. Add ginger and garlic and saute for 5-10 seconds.
6. Add salt, turmeric and mix well.
7. Add potatoes and stir continuously.
8. Then add marinated chicken pieces together with the chopped tomatoes and mix well.
9. Cover the chatti with a lid and allow the chicken to cook over medium flame for about 10 minutes. In between open the lid and stir well.
10. Once the chicken is cooked, add the grinded paste, 3/4 cup of water and mix well and allow to cook for another 5 minutes with the lid open.
11. Add spices (Cinnamon stick, cloves and cardamom), curry leaves and switch off the flame.
12. Garnish with chopped coriander leaves.

Delicious varutharacha kozhi curry is ready. It is a great combination with rice, chappathi or porotta. This will be enough to serve 6 persons.

There are two ingredients missing here as I ran out of stock. Shallots and coconut slices.
Usually shallots will be sauted along with the onions and for tempering we use coconut slices.

Parippu Vada And Awards

Parippu vada is one of the common snack served with evening tea & is popular across kerala in thattukadas. My mom is an expert in making this & is my favorite snack.

Ingredients:
Toor Dal - 1 cup
Onion - 2 nos small (Chopped into fine pieces)
Green Chilly - 2 nos (Chopped into fine pieces)
Curry Leaves - 1 sprig (Chopped into fine pieces)
Turmeric Powder - 1/8 t spoon (a pinch)
Chilly Powder - 1/4 t spoon
Salt - To taste
Oil - 200 ml

Preparation:

1. Soak toor dal for about half an hour. Then grind it using a blender without any water. Don't make it a smooth paste. 5-8 seconds will do.
2. Then add turmeric powder, chilly powder, salt, chopped onions, green chillies and curry leaves and mix well.
3. Heat a pan with oil.
4. Make small balls out of the mix, flatten it, and fry it in oil.
5. Delicious parippu vada is ready. It is a great evening snack.

Tips:
I normally prefer shallow frying. In case of shallow frying, you need to fry both sides of the vada.

Awards

I am so happy that my blogger friends Nithu, Renu, Beena & Devi has shown their love and shared some awards with me. They all shared me the below 2 awards.

Renu & Devi has also shared Smart Food Blogger, Kreativ Blogger and Thank You awards. Thanks a ton Renu, Nithu, Devi and Beena. Very much excited these days with lots of lovely awards and wishes.

I would luv to share all these awards to all my blogger friends. Please feel free to collect it and post it in your blogs..

Chemmeen Biriyani (Prawns Biriyani)

Chemmeen (prawns) biriyani is one of our favorites and it used to be a common item on the table when we have guests. A draft was lying in my blog for quite long time. Recently my hubby's friend had been complaining that he never got a chance to taste my chemmeen biriyani, while most of the other friends had a lot to say about it. Last weekend, being chinese new year, my hubby stuffed the fridge with some vegetables, chicken, fish and prawns as most of the shops are closed for 2-3 days. What a coincidence, the same friend gave a casual call on chinese new year and my hubby invited him for a lunch the next day and made it possible to publish this post!!!

Ingredients:
For Marinating Prawns:
Red Chilly Powder - 1 1/2 t spoon
Turmeric Powder - 1/2 t spoon
Salt - To taste

For Prawns Masala:
Prawns(Chemmeen) - 18 no.s
Onions - 1 1/2 medium (Slice to half length wise)
Tomato - 1 1/2 medium (Chop to fine pieces)
Green Chilly - 2 nos (Split into half)
Ginger - 1 inch (Chop to fine pieces)
Garlic - 3 cloves (Chop to fine pieces)
Red Chilly Powder - 1/2 t spoon
Coriander Powder - 1 t spoon
Turmeric Powder - 1/4 t spoon
Salt - To taste
Fennel Seeds - 1/8 t spoon
Curry Leaves - 2 sprigs
Oil - 3 table spoon

For Rice:
Jeera rice - 3 cups (Basmati rice is the best option)
Ghee - 1 table spoon
Water - 6 cups
Salt - To taste

For Garnishing
Cashew - 8 nos
Raisin - 8 nos
Cinnamon stick - 1 1/2 inch (Break it into small pieces)
Onion - 1 small (Chopped half lengthwise)
Flower spice - 3
Bay leaf - 3 (Cut into pieces)
Oil - 1 table spoon
Ghee - 1 1/2 table spoon
Cardamom - 3 nos
Coriander Leaves - 3 sprigs

Marination:
Mix salt, turmeric and red chilly powder with very little water. Mix it evenly on the cleaned prawns and keep aside for 15-20 minutes

Preparation:
For Prawns:

1. Heat oil in a deep sauce pan.
2. Add chopped garlic and ginger and saute it.
3. Add sliced onions and green chillies and saute until onions becomes soft.
4. Add salt, turmeric powder, coriander powder, red chilly powder, fennel seeds and stir for 15-20 seconds.
5. Add chopped tomatoes and stir for another 20-30 seconds till the tomatoes turn tender.
6. Add the marinated prawns and mix well and cover the pan with the lid. Cook over medium flame until prawns are cooked.
7. Once prawns are almost cooked add curry leaves.
8. Prawn masala is now ready. Keep it aside for mixing it later with rice.

For Garnishing:
We will first prepare the garnishing item as we can use the same oil and ghee for frying the rice.

1. Heat cooking oil and ghee in a wok.
2. Add sliced onion and saute it till deep golden brown.
3. Then transfer it to a plate.
4. Add rest of the spices (except coriander leaves) and heat it till fragrant.
5. Transfer these to a plate.

For Rice:
Wash and drain the rice using a colander.
Heat 6 cups of water in a separate bowl and boil it.

1. Add one more table spoon of ghee to the wok after transferring the garnishing items out of the wok.
2. Once heated add the dried rice and fry it till rice becomes firm and starts breaking.
3. Add boiled water, salt and close the lid and cook over low flame.
4. When water is almost over, turn off the flame. But don't open the lid and keep it aside for 15 minutes, until the rice is completely cooked.

Layering:
For layering we need a vessel big enough to hold rice and prawns. Or you can use the wok itself.

1. Put rice and prawns in alternate layers starting with rice.
2. Add chopped coriander leaves while adding prawns.
3. Garnish with initially prepared spices.
4. Cover the vessel with a well fitting lid (air tight) and heat over low flame for around 1 minute.
5. Keep the lid closed for another 10 minutes.

Prawns biriyani (Chemmeen Biriyani) is now ready to serve. I love it with yogurt & Coriander Chutney.

Carrot Halwa (Gajar ka Halwa) - Valentine's Day Special

Happy Valentine's Day to all!!!

Ingredients:
Grated Carrot : 2 cups
Milk : 2 cups
Sugar : 1/4 cup
Cashew Nut : 8 nos
Almond : 8 nos
Cardamom Powder : 1/4 t spoon
Ghee : 1 1/2 table spoon

Preparation:

1. Clean the carrot and peel off the outer layer and then grate it.
2. Crush the grated carrot using a blender. Make sure that it doesn't form a paste. Mostly 3-5 seconds will be sufficient.
3. Boil the milk in a sauce pan. Keep stirring and make sure that it doesn't stick to the bottom.
4. In b/w, heat a pan, add ghee and roast the cashew nuts and almonds and keep it aside.
5. Add the blended carrot to the same pan and stir fry for around 6-7 minutes.
6. Add the boiled milk and sugar.
7. Keep stirring until the milk completely evaporates.
8. Then add the cardamom powder and mix it.
9. Transfer to a bowl and garnish with roasted cashew nuts and almonds.

Carrot halwa is ready. You can serve it either hot or cold.

Tips:
You may add food color to get nice reddish color.
You may add raisins too.

I am sending this to Priya for Hearts for St Valentine's Day Event. mmmm so excited!!!

Ginger Chicken And Awards

Ingredients:
Chicken : 250 gm boneless, chopped into small pieces.
Light Soy Sauce : 1 1/2 t spoon
Vinegar : 1 t spoon
Corn Flour : 1 t spoon
Cooking Oil : 1 1/2 table spoon
Onion : 1 medium
Green Chilly : 2 nos
Coriander Leaves : 4 sprigs (Cut off the stem portion)
Curry Leaves : 1 sprig
Ginger Garlic Paste : 1 t spoon
Ginger : 1 1/2 inch (Finely sliced length wise (3/4 inch))
Black Pepper Powder : 1 t spoon
Salt : To taste

Preparation:

1. Marinate the chopped chicken pieces with vinegar, soy sauce, corn flour and a little salt and keep it for 20 minutes.
2. Grind chopped onions, coriander leaves, curry leaves and green chillies and make a paste and keep it aside.
3. Heat a pan with oil and shallow fry both sides of the marinated chicken pieces till it becomes firm and dry.
4. Add the ginger garlic paste and mix it.
5. Add the chopped ginger and stir well.
6. Add the grinded paste and mix well and heat for around 8 minutes. Stir occasionally.
7. Sprinkle salt if required.
8. Sprinkle the black pepper powder and mix well.

Delicious ginger chicken is ready to serve for 2 person. You can garnish it with coriander leaves.
Courtesy: Sanjay Thumma

Awards
Last week had been so exciting because lots of my friends remembered me!!!

Thanks a lot to Jisha, Sarah and Devi for sharing me the below award.

Thanks a lot to Sarah for sharing me the below award.

Thanks a lot to Devi and Sara's Corner for sharing me the below award.
Wow... 200 posts. What a great achievement. Congrats Sara.

I would like to share the above 3 awards with Sara's Corner, Nithya, Faiza Ali, Priya, Remya, Cicily, Fathima, LadyChef, Priya and Neetz. Please collect it and post it in your blog. Keep blogging. Njoy!!!

Thanks a lot to Neetz for sharing the below 3 awards with me.

I would like to share the above 3 awards with all my blogger friends. Please feel free to accept this and post it in your blogs. Keep rocking!!!!!!!

Idli & Chutney

Idli was one of the breakfast item i luv the most to have, even more than dosa. I remember my mother's words, while packing me first time to Singapore. "I have bought Chakson Idli Cooker for you. Do make Idlis for breakfast." What is that so much special for her to specify about 'Chakson'. I had seen Ads for Rice cooker & when she came the day before we were leaving I was surprised to see she has brought "Chakson Rice & Idli Cooker". I asked her "After all How do i make idlis??". "Dnt worry, you know you will get instant idli & dosa mix". At that time I got a relief as in Idea Ads "What an idea Sirji". Soon aftr reaching here we unpacked all the stuff and found the idli cooker in a crooked shape. Funny, it got flattend bcos of some crap's heavy loads on our trolley. As all ideal housewives, the only way to impress husband is cook gud foods. While shopping got this Instant Idli Mix & prepared for the first time in my life the "Idli", but it turned out to be an 'Idli stone'. Oh my god!!!, all impressions gone out in a sec. I still remember my hubby's weird facial expressions while eating & a phrase "No more idlis & mix". May be the mix or the time I cooked is more, I wasn't sure. My mum, she was giggling when heard about this. She is lucky that she is too far. Later got the recipe from her, and one of my friend also helped me out in making real soft idlis. After that Idlis came out always well and was able to change my hubby's impressions about my Idli making. "First Impression is the best impression" is very true statement as still when I start making idlis he will smile and say "Will it be idli stone again??", even after it came out well so many times..

Ingredients:
Raw Rice : 2 Cups
Urad Dal : 1 Cup
Fenugreek : 1 table spoon
Cooked Rice : 2 handful

Preparation:

1. Soak raw rice and urad dal in water for 4-6 hours and then grind it adding enough water. Make sure that you are adding water only to the extent that batter is thick.
2. While grinding add fenugreek and the cooked rice.
3. Keep this batter for around 8 hours (usually over night) in a warm place for fermentation.
4. Add salt and mix it well till it is dissolved.
5. Grease the idli holder with oil and pour the batter up to 3/4th.
6. Steam it for around 6-8 minutes.
7. Remove the idlies from the holder once it is cooled a little.

Serve it with sambar or chutney (given below).

Chutney

Ingredients:
Tomato : 1 small
Grated Coconut : 1 Cup
Red Dried Chilly : 2 nos
Ginger : 1/2 inch
Mustard Seeds : 1 t spoon
Curry Leaves : 1 sprig
Salt : To taste
Oil : 1 1/2 t spoon

Preparation:

1. Grind tomato, grated coconut, red chilly, ginger and salt to a paste.
2. Heat a pan and add oil, splutter mustard seeds and curry leaves.
3. Add the paste and 1/4 cup of water, mix well for around 2 minutes.

This participates in the Cooking Basics Event an event by Mahima

Kudampuliyitta Ney Meen Curry (Seer Fish Curry With Gambooge/Fish Tamarind) And Awards

Fish is one of the most consumed food in Kerala. If you ask most of the Keralites about their favorite fish dishes, I am sure a good % will include Kudampuliyitta Ney Meen Curry in their list and I am not an exception. I love this with kuthari choru (Kerala red rice/Paalakkadan matta rice). mmmm!!!!

Ingredients:
Seer Fish (Ney Meen) : 8 pieces (Cut one round piece into 4 equal sized pieces)
Shallots : 5-6 nos (Chopped finely)
Ginger : 1 inch (Chopped finely)
Garlic : 2 cloves (Chopped finely)
Green Chilly : 2 nos (Splitted length wise)
Tomato : 1 medium (Sliced length wise)
Fish Tamarind/Gambooge (Kudampuli) : 3 pieces
Red Chilly Powder : 2 1/2 t spoon
Coriander Powder : 1 tspoon
Black Pepper Powder : 1/2 t spoon
Turmeric Powder : 1/2 t spoon
Salt : To taste
Cooking Oil (Preferably coconut oil) : 2 1/2 t spoon
Curry Leaves : 1 sprig

Preparation:

1. Make a thick paste with turmeric powder and a little salt mixing it with very little water.
2. Apply it on fish pieces and keep it aside.
3. Wash the fish tamarinds and dip it in a bowl with water.
4. Boil 1 1/2 table spoon oil in a man chatti (Earthen pot)
5. Saute the chopped shallots till it is brownish and soft.
6. Add curry leaves, ginger, garlic and green chillies and saute well.
7. Add the red chilly powder, coriander powder, black pepper powder and mix well for 2-3 minutes.
8. Add chopped tomatoes and mix for 10-20 seconds and then add 1 1/4 cup water and bring to boil.
9. Add the soaked fish tamarind and fish pieces, lower the flame and heat it with lids open till fish is cooked.
10. Don't stir using spoon after adding the fish because it may cause the pieces to break. For stirring, instead the chatti should be swirled.
11. Spread 1 table spoon oil over the curry and swirl the chatti to make it spread on top of the gravy.

Delicious meen curry is ready. It is a great combination with kuthari choru.

Tips:
The curry taste great after 7-8 hrs. I normally keep a portion for the next day. :)
The fish tamarind keeps on add sour taste when it stands. If you find the curry too sour remove the fish tamarind from it.

Awards
Thanks a lot to Fathima of Thattukada for sharing with me the below 3 awards. I am so excited to get 3 in a bundle!!!

I would like to share it with my following friends.
Sarah
Tina
Sangeetha
Nithu
Faiza
Beena
Jisha

Thanks a lot to Beena of My Kitchen for sharing with me the below award.

To know more about me please click here. I love to share with all my blogger friends. Please feel free to accept it and post it in your blogs.

Ghee Rice with Grilled Chicken Legs (Ney Chor & Kozhikkalu Porichathu) And Awards

Ghee Rice (Ney Chor)

Last week I was in great mood to make something special. Suddenly thought of Ghee Rice and Egg Masala. And my hubby volunteered to make some nice Grilled Chicken Legs which he is always so fond of. He was insisting "Not too much ghee in ghee rice and egg masala should not be too spicy.". He really don't like too much oily and spicy. So I made the ghee rice less oily and the egg masala a bit spciy!!! But my hubby made the grilled chicken super spicy!!! :)

Ingredients:
Basmati Rice - 2 cups (Washed and drained)
Ghee (Ney) - 3 1/2 table spoon
Onion - 1 medium (sliced lengthwise)

Fennel Seeds - 1/4 t spoon

Cashew Nuts - 5 nos
Raisins - 5 nos
Cardamom - 3 nos
Cloves - 5 nos
Cinnamon Stick - 1 inch (Break into pieces)
Aniseed (Flower) - 1 no
Water - 3 cups (boiled)
Salt - To taste

Preparation:

1. Heat a deep sauce pan and add 1 1/2 table spoon of ghee. Add cloves, cinnamon, cashew nuts, raisins aniseed and fennel seeds and heat till fragrant. Transfer to a bowl and keep it aside.
2. Add sliced onions to the same pan and saute well till golden brown. Transfer this also to the bowl.
3. Add remaining 2 table spoon ghee to the pan and add the drained rice and fry it till it becomes firm and start breaking.
4. Add 3 cups boiled water and salt to taste and cover it with the lid and cook over low flame.
5. When water is almost over you will see bubbles and holes appearing in rice. At that moment turn off the flame, but don't open the lid and keep it aside for 15 minutes, until the rice is completely cooked.
6. Transfer it to a serving bowl and garnish with the fried onion and spices.
7. Delicious neychor is ready to serve with Chicken, mutton, egg or any other varutharacha curries and also with fried items.

My combination with ghee rice was Egg masala and Grilled chicken legs (Given below).

Grilled Chicken Legs

Ingredients:
Chicken Legs : 4 nos
Chilli Powder : 2 t spoon
Turmeric Powder : 1/4 t spoon
Black Pepper Powder : 1 t spoon
Salt - To taste

Preparation:

1. Slit the chicken legs with knife so that it will absorb the masala well.
2. Mix all the above ingredients with very little water and apply uniquely over the chicken legs and keep it aside for 10-15 minutes.
3. Preheat the oven in fan assisted mode for about 5 minutes at 220 C.
4. Keep the oven rack in 3rd level from below and place the chicken at the center and grill for 35-40 minutes in fan assisted grill mode.

Awards

Many thanks to Cicily Antony, Nithu Bala and Sowmya for presenting me these awards. I feel so excited.

I would like to share these with my following friends.
Priya (Priya's Easy N Tasty Recipes)
Rachana (Veggi Fare)
Supriya (My Kook Book)
Nithya (Fourth Sense Samayal!)
Sushma (Authentic Food Delights)
Siddhi (Cooked Dil Se...!!!)
Viki (Viki's Kitchen)

Egg Masala (Mutta Masala)

My very first attempt at cooking was with eggs. "Omlette" ," Bulls eye or Sun, Egg curry".It was my dad who taught me "Cooking with eggs". Thanks to my dad. Those times I used to tell my friends U know my dad cooks well. But luckily they never asked me what all does your dad cook? Now if i ask my dad Can you cook sambar? He will deifintely smile. Later I realized Eggs are Men's Favorite since my hubby also started the same with eggs.Very easy recipe for Bachelor's & Beginners to cook.

Ingredients:
Eggs (Mutta) - 4 no.s (Boil and keep it aside.)
Onions - 2 small (Chopped finely)
Tomato - 1 1/2 (Chopped Finely)
Ginger - 1/2 inch
Garlic - 3 cloves
Green Chilly - 2 no.s (Split into half)
Turmeric Powder - 1/4 t spoon
Chilly Powder - 1 t spoon
Chicken Masala Powder - 1 t spoon
Salt - to taste
Curry Leaves - 1 sprig
Coriander Leaves - few chopped
Cooking Oil - 1 1/2 table spoon

Preparation

1. Heat a pan & add cooking oil. Add chopped onions & green chillies. Saute it well till it turns tender.
2. Add ginger, garlic and saute well. Add salt to  taste, turmeric powder, chilly powder, chicken masala powder and mix well.
3. Add chopped tomatoes and stir till the tomatoes are soft.
4. Add a cup of water & cook over medium flame for about 5minutes.
5. Add the boiled eggs & spread the curry masalas over it. Add curry leaves & garnish with chopped coriander leaves.
6. Ready to serve. Simple & Good combination with chappathi.

Tips:
Remove the egg shell of the boiled eggs only once its cooled.
Instead of Chilly powder you can use black pepper powder.
Instead of eggs you can use boiled potatoes also & make it potato curry.

Njoy!!!!!!!!

Kozhukkatta

It is quite a long time I had kozhukkattas. In fact I have not even seen it for at least 2 years. Yesterday I was talking to my mom and she told she had kozhukkatas for breakfast. Mmmmm.... I decided I gonna make it. Just figured all the steps from mom and started straight to kitchen. Rest you know... :)

Ingredients:
Roasted Rice Powder - 1 cup
Grated Coconut - 3/4 cup
Green Chillies - 2 nos
Shallots - 10 nos
Cumin Seeds - 1 t spoon
Water - 2 cups
Salt - To taste
Dried Red Chillies - 3-4 nos
Curry Leaves - 1 sprig
Mustard Seeds - 1 t spoon

Preparation:

1. Grind grated coconut, cumin seeds, green chillies and shallots.
2. Add salt to the roasted rice powder and add boiling water in a progressive manner. Stir with a wooden spatula and make sure the rice powder paste doesn't form pellets. Ensure that it is not too watery.
3. Add the grinded paste and mix well and let it cool for 5-10 minutes.
4. Make small balls out of the dough and steam it for around 5-8 minutes (The time depends on the size of the balls).
5. Heat a pan and splutter mustard seeds, red dried chillies and curry leaves.
6. Transfer these contents over the kozhukkatta.
7. The delicious kozhukkatta can be used as breakfast or starters. It is very healthy as it is steamed.

Tips:
While grinding, don't add any extra water as the water from shallots will be enough.
Allow kozhukkatta to cool before having.

Chemmeen Varutharachathu (Prawns Curry)

Chemmmeeen... This is my most favorite sea food. I have a craze for medium sized prawns, whether it is fried, curry or any thing. When I make varutharacha chemmeen curry, I always run short of rice that day. :)

Ingredients:
Chemmeen (Prawns) - 15 nos
Shallots - 10 nos (Chopped into fine pieces)
Onion - 1 medium (Chopped into fine pieces)
Tomato - 1 medium (Sliced into 4 parts)
Green Chillies - 3 (Split in half)
Ginger - 1 inch (Chop finely)
Garlic - 3 cloves (Chop finely)
Grated Coconut - 1 cup
Turmeric Powder - 1/2 t spoon
Chilly Powder - 1 1/2 t spoon
Coriander Powder - 1 1/2 t spoon
Curry Leaves - 1 sprig
Salt - To taste
Cooking Oil - 2 1/2 table spoon

Preparation:

1. Heat a pan and roast the grated coconut for around 6-8 minutes.
2. When turns slightly brown add chilly powder (1 t spoon), coriander powder (1 t spoon) and stir well till coconut is completely roasted (Around 6-8 minutes). Keep it aside and allow it to cool. Then grind it in mixer and transfer to a bowl.
3. Heat the man chatti (earthern pot) and add 1 1/2 table spoon cooking oil.
4. Once heated add shallots, onion, green chillies and saute it well till onions and shallots are tender.
5. Add salt, turmeric powder and mix well.
6. Add ginger and garlic and saute well.
7. Add remaining (1/2 t spoon) red chilly powder and coriander powder and saute well.
8. Add the cleaned prawns, sliced tomatoes and mix well.
9. Add 1 cup of water and cover the chatti with lid and allow to cook over medium flame.
10. Once prawns are cooked, add the prepared coconut paste and cook for another 5 minutes.
11. Heat a pan and add 1 table spoon of oil. Splutter mustard seeds and add curry leaves.
12. Transfer these contents to the chemmeen curry.
13. Delicious varutharacha chemmeen curry is ready to serve.
14. It is a great combination with steamed rice or puttu.