Monday, February 13, 2017

Chicken Thoran



Ingredients:

  • Minced chicken : 250 g
  • Crushed garlic : 1 Tbsp
  • Crushed shallots : 3 Tbsp
  • Grated coconut : ½ coconut
  • Chilly powder : 1 Tbsp
  • Turmeric powder : ½ Tsp
  • Pepper powder : ½ Tsp
  • Garam masala : ¼ Tsp
  • Dry red chilly : 3
  • Mustard seeds : ¼ Tsp
  • Sliced shallots : few
  • Curry leaves : few
  • Salt : As rqd
  • Coconut oil : 2 Tbsp
  • Water : As rqd

Clean and mince the chicken well. Keep it aside. Then, crush the coconut with chilly pdr, turmeric pdr, garam masala and keep it aside. Heat oil in a kadai and add the crushed ginger, garlic, shallots and curry leaves into it. Saute till it's translucent and put the minced chicken and required amount of salt and little water. When it is ¾th cooked, add the crushed coconut mix into this and mix well. Cover and cook. Remove it from fire. Heat little coconut oil in another pan  and add mustard seeds. When it splutters, add the curry leaves, dry red chilly and sliced shallots. Saute it and add the cooked chicken and pepper powder. Make it dry. Serve it hot with rice.

View blog reactions

Wednesday, February 8, 2017

Thengayaracha Mutta Curry (egg curry with ground coconut paste)


Ingredients:
  • Boiled egg : 4
  • Onion : 2 sliced
  • Green chilly : 2
  • Shallots : 5
  • Grated coconut : 1 cup
  • Kashmiry chilly powder : 3 Tsp
  • Turmeric powder : ½ Tsp
  • Garam masala : ½ Tsp
  • Sliced ginger : 1 Tsp
  • Tamarind : small piece
  • Curry leaves : handfull
  • Coconut oil : 2 Tbsp
  • Water : 1 cup

Grind together the ingredients from shallots to tamarind, in the list above, into a fine paste. Keep it aside. Heat oil in a kadai and add sliced onion, chilly and curry leaves. Saute till it turns light brown. Pour the ground coconut paste and salt into it and stir it. When oil starts to separate, add 1 cup water into the masala and boil it well. Reduce the heat and put the boiled eggs into it. Cover and cook it for a few more minutes. Remove it from fire and serve it hot with rice or roti.

View blog reactions

Tuesday, August 16, 2016

Golden Pineapple Cupcake


Ingredients:
  • Butter : 125 gm
  • Powdered sugar : 125 gm
  • Egg : 2 at room temp
  • All purpose flour : 125 gm
  • Baking powder : 1¼ Tsp
  • Pineapple essence : ½ Tsp


Pre-heat the oven to 160° C. Sieve the flour and baking powder twice and keep it aside. Cream the powdered sugar and butter till it turns soft and creamy. Add eggs one by one into the butter and beat well after each addition. Slowly add flour and combine well. Finally, add the pineapple essence into it. Pour the batter into the cupcake liners and bake it for 20 to 25 minutes. 

View blog reactions

Tuesday, August 9, 2016

Muthira (Horsegram) Thoran



Ingredients:

  • Horsegram : 200 gm
  • Coconut : ½  coconut grated
  • Green chilly : 3
  • Shallots : 3
  • Garlic : 3 pods
  • Pepper pdr : ½ Tsp
  • Turmeric pdr : ½ Tsp
  • Mustard seeds : 1 Tsp
  • Curry leaves : few
  • Oil : 1 Tbsp
  • Salt : as rqd


Soak the horsegram for 1 to 2 hrs. Clean and add the required amount of salt and water into the horsegram and pressure cook it till 3 whistles. Remove the lid and make it dry. Crush together grated coconut, shallots, garlic, green chilly and turmeric powder. Heat oil in a pan and add mustard seeds. Allow it to splutter and add crushed coconut mixture and curry leaves. Saute it for a couple of minutes and put the cooked horsegram and pepper powder into it and mix it with the coconut mixture.

View blog reactions

Thursday, July 28, 2016

Capsicum Besan Fry


Ingredients:

  • Capsicum : 3 big
  • Cumin : 1 Tsp
  • Hing : ¼ Tsp
  • Turmeric  pdr : ¼ Tsp
  • Chilly pdr : 1½ Tsp
  • Besan flour : 4 Tbsp
  • Vegetable oil : 2 Tbsp
  • Curry leaves : few
  • Salt : as rqd


Clean and cut the capsicum into small cubes. Heat oil in a kadai and put cumin seeds. Then add hing, capsicum pieces, curry leaves and salt into the pan and saute it in low flame for 5 minutes. Put turmeric pdr and chilly powder and stir. Slowly add besan flour into it and mix it properly. Cover and cook it for a few more minutes. Serve it hot with chapathi.

View blog reactions

Friday, July 22, 2016

Thengakothu Pattichathu



Ingredients

  • Coconut : 1 
  • Onion : 2 medium
  • Ginger : 1 Tbsp
  • Garlic : 1 Tbsp
  • Curry leaves : handful
  • Kashmiri chilly : 1 Tbsp
  • Coriander pdr : 2 Tsp
  • Turmeric pdr : ½ Tsp
  • Garam masala : 1 Tsp
  • Pepper pdr : ½ Tsp
  • Mustard seeds : 1 Tsp
  • Water : ¼ cup
  • Coconut oil : 2 Tbsp
  • Salt : as rqd



Slice the coconut into thin pieces (thengakothu). Add 1 sliced onion, ginger, garlic, curry leaves, chilly powder, coriander powder, turmeric powder, garam masala, pepper pdr and required amount of salt into the coconut pieces and mix well. Pressure cook it till 3 whistles. Heat the coconut oil in a kadai and add mustard seeds. When it splutters, add 1 sliced onion and few curry leaves into it. Saute till it turns light brown. Then, add the cooked coconut pieces into it and saute till it turns brown and dry. 

This is the same preparation as beef pattichathu and mostly tastes like it, except that it contains no beef. So, this a good recipe for vegetarians also.

View blog reactions

Friday, April 8, 2016

Thaaravu (Duck) Curry


Ingredients:
  • Duck : 1 kg
  • Onion : 6 big
  • Ginger : ¼ cup
  • Garlic : ¼ cup
  • Green chilly :  10
  • Corriander pdr : 4 Tbsp
  • Turmeric pdr : 1 Tsp
  • Garam masala : 1½ Tsp
  • Pepper pdr : ½ Tsp
  • Vinegar : 2 tbsp
  • Curry leaves
  • Thin coconut milk : 2 cup
  • Mustard seeds : 1 Tsp
  • Salt : as required
  • Coconut oil : as required


Clean and cut the duck into medium pieces. Mix the masala powders into a thick paste using a little water and keep it aside. Heat coconut oil in a pan and add mustard seeds. When it sputters, add the sliced onion, garlic, ginger, curry leaves and splitted green chilly into this. Add required amount of salt and stir it well in medium flame till it becomes golden colour. Reduce the heat and put the masala paste in it. Roast it in low flame. When it becomes darker in colour and the oil starts to separate from the side, add the duck pieces and vinegar. Combine all properly. Cover and cook it in high flame for 10 minutes. Then, reduce the flame and cook. (If required, pour a little hot water into it and cook.) Then reduce the flame and pour the thin coconut milk and heat it for a couple of minutes.

View blog reactions