Monday, November 29, 2010

Beetroot Pachadi

Beetroot Chopped: 1 medium
Shallots chopped: 3-4 pcs
Green chilli chopped: 2 pcs
Curd: 1/2 cup
Mustard seeds: 1 tsp
Salt: to taste
Curry leaves: 1 spring
Ginger: chopped 1 tsp
Red chilli flakes: 1-2 pcs

Heat oil in a pan, splutter mustard seeds, add curry leaves, redchilli flakes, ginger and small onion, saute for 2-3 minutes. Add chopped beetroot and green chilli. Cover and cook for 5 minutes. Remove from fire. Allow it to cool, add curd and mix well. Serve with rice

Thursday, November 25, 2010

Chicken Loaf

Egg: 8
Bread slices: 15 pcs (as per your pan size)
Boneless chicken: 2 cup
Onion chopped: 2 medium
Garlic: 1tbsp
Ginger: 1 tbsp
Green chilli: 2 pcs
Garam masala: 1 tsp
Ghee: 1 1/2 tbsp
Chopped curry leaves: 1 sprig
Chopped coriander leaves: few
Salt: to taste
Pepper powder: 1 tbsp

Cook chicken with salt and pepper and slice into small pieces. Heat 1 tbsp ghee in a pan. Add garlic, ginger, green chilli, curry leaves, onion and sauté till golden color. Add chicken to this, saute well. Add garam masala and pepper powder. Saute for 2-3 minutes. Remove from fire and keep aside. Beat the egg with green chilli, coriander leaves, curry leaves and salt. mix well. Remove the edges of the bread and cut into square and triangle shape (triangle shaped bread pieces is to fill the gap). Take a heavy bottom pan, grease the pan with 1/2 tbsp ghee. dip each bread pieces into the egg mixture and arrange the first layer with bread. Spread the chicken mixture over the bread. Dip the balance bread in egg mixture and arrange the next layer. Finally pour the balance egg mixture on the top of the bread. Cover it with tight lid. Cook in low flame for 20 minutes. Remove the lid, flip the other side and cook for 2-3 minutes. Serve hot with tomato sauce

Tuesday, November 23, 2010

Goan Style Fish Curry

King Fish: 1/2 kg
Raw Mango chopped: 1 medium
Green Chilly slitted: 2 pc
Water: 1 cup

For Grinding:
Grated Coconut: 1 cup
Small onion: 1/4 cup
Kashmiri Chilli powder: 2 tbsp
Ginger: 11/2 tbsp
Garlic: 11/2 tbsp
Pepper Corns: 2 tsp
Corriander powder: 1/2 tbsp
Fenugreek Seeds: 1 tsp
Tamarind paste: 2 tsp
Turmeric powder: 1 tsp
Cumin seed: 1 tsp
Salt: to taste
water: 2 tbsp

Clean and cut the fish into medium pieces. Grind all the above mentioned ingredients to a fine paste. Heat a pan/manchatti, pour the grinded mixture to this, add 1 cup water, salt and slitted green chilly. Allow the mixture to boil, add the fish to the curry along with raw mango. Reduce the flame to medium, cover and cook till the fish becomes soft and gravy turns thick. Remove from fire. Serve hot with rice.


Recipe Source:

Monday, November 22, 2010

Kottayam style Kapp Biriyani/Ellum Kappayum (Tapioca Biryani)

Ingredients for Kappa/Tapioca:
Tapioca: 1 kg
Salt: to taste
Grated coconut: 1/2 cup
Garlic chopped: 2-3 pcs
Green chilli: 2 pcs
Small onion chopped: 3-4 pcs

Wash and clean tapioca, cut into small pieces. In a large pan, pour enough water to cover the tapioca and transfer to stove. When its starts boiling, add salt. Cook till done. Drain the water completely and keep aside. Coarsely grind coconut, garlic, green chilli, small onion and turmeric powder. Make a small space in the centre of cooked kappa and put the coconut mixture, cover it with tapioca and transfer again to stove. Reduce the flame to medium, Cook until the rawsmell goes. Remove from fire, mix well with a wooden spoon and set aside.

Ingredients For Beef Curry:
Beef with bones: 3/4 kg
Onion chopped: 3 medium
Tomato chopped: 1 big
Ginger paste: 1/2 tbsp
Garlic paste: 1/2 tbsp
Red chilly powder: 1 tbsp
Coriander powder:2 1/2 tbsp
Pepper powder: 1 tbsp
Fennel seed powder: 1/4 tbsp
Turmeric powder: 2 tsp
Garam masala: 2 tsp
Coconut oil
Salt: to taste
Curry leaves: 2 spring
Water: 2 cups

Clean and cut the beef into small pieces. Heat oil in a manchatti/pan, add ginger, curry leaves and garlic. Saute till the raw smell goes. Add onion fry till golden color. Then add tomato, saute well till the oil appears on the top, add red chili powder, coriander powder, pepper powder, fennel seed powder and turmeric powder. Sauté for 2-3 minutes. Add beef and water to this, mix well. Cover and cook for 30-40 minutes or till done. Add garam masala, stir well.

Final Preperation:
Add the beef to the prepared tapioca little by little (tapioca and beef should be in equal qty) and mix them well with a wooden spoon/stick. Serve hot

Saturday, November 20, 2010

Irumbampuli (Bilimbi) Pickle

Irumbampuli/ Bilimbi: 2 cups
Garlic chopped: 2 tbsp
Ginger chopped: 2 tbsp
Chilly powder: 11/2 tbsp
Eastern pickle powder: 1 tbsp
Asafeotida Powder: ¼ tsp
Fenugreek powder: 1/4 tsp
Mustard Seeds: 1 tsp
Fenugreek Seeds: ¼ tsp
Salt: to taste
Vinegar: 11/2 tbsp
Gingelly Oil: 1 tbsp
Boiled water: 1/2 cup

Wash and cut the bilimbi into round pieces. Mix bilimbi with 1/4 tbsp chilly powder and 1 tsp salt, keep aside for half n hour. Heat oil in a pan add mustard seeds and fenugreek seeds. Allow it to splutter, add chopped ginger, garlic. Fry till golden color, reduce the flame to low. Add chilli powder, Pickle powder, turmeric powder, fenugreek powder and asafeotida powder. Saute well. Add 1 tbsp vinegar. Add bilimbi and mix well. Remove from fire. Heat 1/2 cup water in a pan, add 1 tsp salt. Allow it to boil, remove from fire. Pour this into the pickle. Stir well. Pour 1/2 tbsp vinegar in a bottle/container, Close the bottle and shake well. Add pickle to the bottle.

Sunday, November 14, 2010

Rice Stick Noodles

Rice stick noodles: 250 gm
Chicken thighs: 3-4 pcs
Cabbage: 1/4 cup
Carrots: 2-3 medium pcs
Button Mushroom chopped: 4-5 pcs
Onion chopped: 1 big
Green chilli: 2 pcs
Garlic chopped: 2-3 pcs
Shrimp: 1/4 cup
Soy sauce: 2-3 tbsp
Hot sauce: 1 tsp
Tomato sauce: 2 tsp
Oyster sauce: 1 tsp
Pepper powder: 1 tbsp
Green peas: 1/4 cup
Chicken broth
Olive Oil:
Green onion: garnishing

Soak the noodles in water for about 30 minutes until soft. Drain and set aside. Boil shrimp with little water and set aside. Boil chicken thighs with 4-5 cups water till cooked. Reserve chicken broth for cooking noodles. Cut chicken into small pieces. Heat oil in a pan, add garlic and green chilli, fry for 2-3 minutes. Fry onion till the raw smell goes, add salt, cabbage, carrot and cook for 5 minutes. Add chicken, shrimp, peas, button mushroom and pepper powder to this. Saute well, then add soy sauce, hot sauce, tomato sauce, oyster sauce. Cover and cook for 4-5 minutes or till cooked and set aside. Add broth to another pan and transfer to stove, when its starts boiling, add noodles, cook till it become soft. Reduce the flame to medium, add the prepared mix to this. Mix well with wooden spoon. Add green onion, Serve hot.

Wednesday, November 10, 2010

Pachari Payasam

Pachari/White rice: 11/2 cup

Jaggery: 2 1/2 cup
Milk: 1 1/2 litre
Cumin seed powder: 1/4 tbsp
Cardamom crushed: 8 pcs
Chukku/ dried ginger powder: 1 tsp
Cashew nut: few
Kismis: few
Coconut flakes: 1/4 cup

Wash and clean the rice, In a deep bottom pan combine 1/2 litre milk and 3 cups water and transfer to the stove. When its starts boiling add rice. Reduce the flame to medium. Cook rice till done. Melt jaggery in a pan, strain the impurities. Pour this melted jaggerry to the cooked rice. Cook for 5-10 minutes. When its become dry Add 1 tbsp ghee. Cook for another 3-4 minutes.  Add 1/2 litre milk to this.  Boil for another 5 minutes. Add dried ginger powder, cardamom, Cumin seed powder to this, stir well. Add balance 1/2 litre milk to this. Cook for 1 more minute. Remove from fire. Heat ghee in another pan, fry cashew, kismis and coconut flakes. Add this to the cooked payasam. Serve hot.

Sunday, November 7, 2010


Toamto: 1 big
Green chilli: 1 pc
Garlic: 6-7 pcs
Ginger: 1/4 tbsp
Red chilli: 1 pc
Cumin seeds: 2 tsp
Chilli powder: 1/4 tbsp
Coriander powder: 1 tsp
Pepper powder: 3/4 tbsp
Salt: to taste
Asafotida: 1/4 tsp
Tamarind: small gooseberry size
Coriander leaves: few
Mustard seeds: 1 tsp
Water: 1 cup

Dip tomato into boiled water for 5 minutes, remove skin and chop finely. Soak tamarind in 1 cup water, squeeze and take out the extract, keep aside. Crush green chilli, garlic, ginger, red chilli and cumin seeds using grinder. Add chilli powder, pepper powder, asefotida and coriander powder to this. Heat oil in a pan, splutter mustard seeds, add 1 pc red chilli. Add grinded mix to this and saute well. when the raw smell goes add tomatoes. Saute well till the oil seperates. Then add 1 cups water and tamarind extract to this. Remove from fire before it starts to boil. Garnish with coriander leaves. Serve hot with rice.

Thursday, November 4, 2010

Varutharacha Chicken curry

Chicken: 1 kg
Shallots: 3/4 cup
Onion: 2 small
Ginger paste: 2 tbsp
Garlic paste: 2 tbsp
Green chilly paste: 1 tbsp
Tomato chopped: 1 med
Grated coconut: 1 cup
Coriander powder: 1 tbsp
Red chilli powder : 3/4 tbsp
Black pepper powder: 1/2 tbsp
Curry Leaves: 2 springs
Salt: to taste

Garam Masala powder:
Cardamom: 2 nos
Cinnamon/karugapatta : 2 medium
Cloves: 4-5 pcs
Fennel seeds: 1/2 tbsp
Star Anise: 2 petals
Nutmeg: small pinch

Dry roast the grated coconut till brown color, add 1 tbsp water and grind to a fine paste. Grind cinnamon, cloves, fennel seed, star anise and nutmeg to a fine powder. Dry roast chilli powder, coriander powder and black pepper powder. Remove from fire and allow it to cool. Add some water to this and make a thick paste. Apply this paste on the chicken, keep aside for 1 hr. Heat oil in a pan, saute onion till golden color, add curry leaves, salt, green chilli, ginger and garlic paste. Saute til the raw smell goes, then and tomatoes. Saute for 3-4 minutes. Add the chicken and garam masala powder (above prepared) cover and cook for 5-7 minutes without adding water. Remove lid, add 1 cup water. Cover and cook utill the chicken cooked well. Add coconut paste and cook for another 5 minutes or  gravy becomes thick and dry. Add some curry leaves. Serve hot with roti or rice.

Tuesday, November 2, 2010

Ghee roast dosa

Rice: 2 cup
Urad Dal(Uzhunnu parippu): 1 1/4cup
Cooked rice: 3/4 cup
Fenugreek seeds: 1/4 tbsp
Salt: to taste
Water for grinding

Wash and soak the rice , fenugreek seeds and Urad dal overnight. Grind the soaked ingredients along with enough water and cooked rice. Keep aside the batter in a warm place for fermentation atleast 8-10 hours. Add salt and stir the batter well. Heat a non-stick tawa, Pour a big spoon of batter in the centre, spread batter with the spoon to a thin circle. Pour a tsp. of ghee around the edges of the dosa and cook till it turns to golden color. Flip the dosa and cook other side also. Serve hot with chutney/sambar.

Tomato Chutney

Tomato: 2 medium
Small onion: 1/4 cup
Garlic: 1 pc
Sambar powder: 1/4 tbsp
Salt: to taste

Heat oil in a pan, saute tomato, onion and garlic till the raw smell goes. Allow it to cool. Grind all the ingredients to a fine paste. Serve with idli, dosa