Friday, May 30, 2014

Kallu Shappu Meen Curry | Toddy Shop Fish Curry | Spicy Red Fish Curry

Kallu shappu style meen curry

Spicy Kerala style Toddy shop fish curry,usually served with tapioca.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 5 to 6
Recipe source: Shappukarikal
  1. Fish,cut into medium sized pieces - 1/2 Kg
  2. Mustard seeds - 1/4 tsp
  3. Fenugreek seeds - 1/2 tsp
  4. Ginger,crushed - 2" piece
  5. Garlic,crushed - 6 to 8 cloves
  6. Green chilies - 2( or to taste)
  7. Curry leaves - 2 sprigs
  8. Kashmiri chili powder- 2.5 to 3 tbsp( see notes)
  9. Coriander powder- 1 tsp
  10. Turmeric powder - 1/2 tsp
  11. Kudampuli /fish tamarind / kokum - 20 to 25 gms
  12. Asafoetida- 1/4 tsp
  13. Water- as required
  14. Coconut Oil - 1.5 tbsp
  15. Salt- to taste
  • Soak fish tamarind/kokum in water until required.Heat oil in a manchatti.Add mustard seeds and let it splutter.Next add fenugreek seeds and saute for few seconds.
  • Add ginger, garlic ,green chilies and curry leaves.Saute until raw smell leaves.Now reduce flame to low and add kashmiri chili powder,coriander powder and turmeric powder.
  • Add kudampuli/kokum and stir well.Saute for about a minute over low flame, until the masala turns deep maroon.
  • Add water and salt to taste.Mix well and bring it to a boil.Now add fish ,cover and cook until done and gravy turns thick.

  • Add asafoetida and 1 tsp coconut oil.Gently swirl the manchatti and switch off the stove.
  • .NOTES

    • If you are using regular chili powder reduce the quantity to 2 tbsp.

          Thursday, May 29, 2014

          Chocolate Apple Muffins | Whole Wheat- Vegan Apple Muffins

          Chocolate Apple Muffins

          Vegan ,whole wheat , refined sugar free -Apple and chocolate muffins.
          Prep Time: 10 minutes
          Cooking Time: 25 minutes
          Makes: 9 muffins
          1. Whole wheat flour - 3/4 cup
          2. Baking soda- 1/2 tsp
          3. Baking powder- 1/4 tsp
          4. Cocoa powder - 1/8 cup
          5. Salt- 1 pinch
          6. Water- 1/2 cup
          7. Vegetable Oil - 1/4 cup
          8. Vanilla extract- 1/2 tsp
          9. Grated jaggery /Cane sugar- 1/2 cup
          10. Apple ,chopped - 1/2 cup

        • Preheat oven to 180 Deg C.Line a muffin tin with paper cases , keep aside.
        • In a bowl,combine together whole wheat flour,baking soda,baking powder,cocoa powder and salt using a fork.Keep aside.
        • In another bowl,combine together water,vegetable oil,vanilla extract and jaggery/cane sugar.Stir well until the jaggery is dissolved completely.
        • Add this to the prepared dry ingredients and mix gently until combined.( Do not over mix.)

        • Next add chopped apple and mix gently.
        • Using a spoon,fill the muffin cups 3/4 full.Bake for about 25 minutes or until a skewer inserted into the center comes out clean.Let cool in the pan for 10 minutes.Transfer to a wire rack to cool.
        • .

                Wednesday, May 28, 2014

                Dragon Chicken

                Dragon Chicken

                Spicy Chinese style Dragon chicken
                Prep Time: 20
                Cooking Time: 20 minutes
                Serves: 2
                1. Boneless Chicken,cut into 2" long strips - 250 to 300 gms
                2. Cashew nuts- 10 to 12 nos
                3. Dry red chilies- 2 ( cut into 2 )
                4. Celery,chopped - 1 tbsp
                5. Ginger,finely chopped- 1 tsp
                6. Garlic,finely chopped- 1 tsp
                7. Red chili flakes - 1/2 to 1 tsp
                8. Onion ,chopped- 1 medium
                9. Carrot,sliced- 1  tbsp
                10. Bell pepper,sliced - 1/2 cup
                11. Red chili paste - 1/2 tsp
                12. Tomato sauce- 1.5 tbsp
                13. Soya sauce- 1.5 tsp
                14. Water - 1/4 cup
                15. Salt- to taste
                16. Oil- as required
                17. Spring onion,chopped - 1 to 2 tbsp
                For Marination:
                1. Soya sauce-1/2 tsp
                2. Pepper powder- 1/2 tsp( or to taste)
                3. Red chili paste - 1 tsp( see notes)
                4. Egg white-1
                5. Ginger garlic paste- 2 tsp
                6. Cornflour - 2 tbsp
                7. Salt - to taste

              • In a bowl,combine together all the ingredients listed under' For Marination'.Rub this onto the chicken pieces and keep aside for 10 to 15 minutes.Deep fry the chicken pieces until golden and tender .Drain and keep aside.( you can also bake the chicken pieces as i did.For baking preheat oven to 180 deg C,place the chicken pieces onto a greased baking tray ,without overlapping and bake for about 15 to 18 minutes,turning once in between.)
              • To prepare the sauce,heat oil in a pan,add cashew nuts and saute until it turns slightly golden.Next add,dry red chilies,celery,ginger ,garlic and red chili flakes.Saute until raw smell leaves.
              • Now add onion and carrot and saute until onion turns golden brown.

              • Next add bell pepper  and saute for a minute or two.
              • Add red chili paste,tomato sauce , soya sauce and salt to taste.Mix well until combined.Next add 1/4 cup water and cook for about few minutes or until the sauce thickens.
              • Next add the fried chicken and mix well until combined.Add chopped spring onion and serve with rice /noodles.

              • NOTES
                • To prepare red chili paste,soak Kashmiri chilies /Bigdi chilies in warm water for about 10 minutes and grind to form a smooth paste.Remove the seeds from the chilies ,if you like it less spicy.

                      Saturday, May 10, 2014

                      Homemade Peanut Butter

                      Homemade Peanut Butter

                      Quick,healthy and easy- Homemade Peanut Butter
                      Prep Time: 5 minutes
                      Total time: 5 minutes
                      Makes: 1.5 cups
                      1. Roasted peanuts- 2 cups( method given below)
                      2. Salt- to taste
                      3. Peanut oil /vegetable oil - 2 tsp( optional)

                    • Place the peanuts ,salt and oil into the bowl of a food processor /mixie.Process /blend for 1 or 2 minutes.Scrape the sides of the bowl as needed.
                    • Process/blend for 2 to 4 minutes or until it turns smooth .(Process for few more minutes ,if you want it really smooth and creamy.)Place the peanut butter in an airtight container and store in the refrigerator for upto 2 months.

                    • FOR ROASTED PEANUTS-Preheat oven to 180 Deg C .Place peanuts on a baking tray,spread it evenly and bake for about 30 to 35 minutes.Stir it well ,half way through.Let it cool completely.
                    • Place the roasted peanuts on a wire strainer and rub it using a spoon or your fingers,allowing the skins to fall into a bowl placed below the strainer.

                    • NOTES
                      • For chunky peanut butter,add 3 to 4 tbsp of crushed peanuts into the finished peanut butter,and mix well using a spoon.
                      • For chocolate peanut butter add 1.5 to 2 tbsp cocoa powder and powdered sugar to taste into the finished peanut butter and blend well until combined.
                      • You can also add 2 tsp of honey ,if desired.

                            Thursday, May 8, 2014

                            Tabouleh | Middle Eastern Salad

                            Tabouleh Recipe

                            Middle Eastern Parsley and Bulgur wheat salad.
                            Prep Time: 45 minutes
                            Total Time: 45 minutes
                            Serves: 4
                            1. Bulgur wheat- 1/3 cup
                            2. Parsley,finely chopped- 2 large bunch
                            3. Mint leaves,finely chopped - 1/4 cup
                            4. Spring onion,finely chopped- 2
                            5. Tomato ,chopped- 2 medium
                            6. Cucumber ,chopped- 1 small(optional)
                            7. Lemon juice- from 2 medium
                            8. Olive oil- 1/4 cup
                            9. Black pepper powder- to taste
                            10. Salt- to taste
                            11. Hot water- as required

                          • Place bulgur wheat in a large bowl,add enough hot water to cover.Set aside for 30 minutes or until softened.Drain excess water and keep aside.
                          • In a large bowl,combine together parsley,mint,spring onion,tomato,cucumber( if using),lemon juice and olive oil.Add prepared bulgar wheat and mix well.Add salt and pepper to taste.

                            • Wednesday, May 7, 2014

                              Pavakka Mezhukkupuratti | Bitter Gourd Stir Fry

                              Pavakka Mezhukkupuratti

                              Spicy Kerala style Bitter gourd fry
                              Prep Time: 10 minutes
                              Cook time: 20 minutes
                              Serves: 2 to 3
                              1. Pavakka,bitter gourd,sliced-2 medium
                              2. Onion sliced-1/4 cup
                              3. Kashmiri chili powder- 3/4 to 1 tsp( or to taste)
                              4. Turmeric powder- 1/4 tsp
                              5. Salt-to taste
                              6. Curry leaves-few
                              7. Coconut oil- as required

                            • Heat oil in a heavy bottomed pan,add sliced pavakka/ bitter gourd ,onion and curry leaves.Spread it evenly in the pan and cook over medium heat,stirring well in between.
                            • Cook until it turns slight golden brown.Now add chili powder,turmeric powder and salt to taste.Mix well until combined.
                            • Reduce the flame to low and saute until it turns golden brown. 
                            • NOTES
                              • Add 1 tbsp of coconut pieces along with onion,if desired.

                              Tuesday, May 6, 2014

                              Banana Oat Smoothie | Breakfast Smoothie Recipe

                              Banana oatmeal smoothie.

                              Healthy oatmeal,banana and almond ,breakfast smoothie recipe.
                              Prep Time: 5 minutes
                              Total time: 5 minutes
                              Serves: 2
                              1. Over ripe Bananas- 2 medium 
                              2. Cooked oatmeal - 1/2 cup ( at room temperature)
                              3. Almonds- 8 to 10
                              4. Low fat yogurt- 1/3 cup
                              5. Honey- to taste

                            • Add all the ingredients into a blender.Blend until smooth.Serve immediately.
                            • NOTES
                              • Soak almonds in water for about 2 to 3 hours,if desired.
                              • For best results use frozen bananas.  

                                Monday, May 5, 2014

                                Oreo Cookies and Cream No-Bake Cheesecake

                                Oreo cookies and cream No-Bake cheesecake

                                Quick and easy No- bake cookies and cream cheesecake.
                                Recipe source:, you can find the original recipe here.
                                Prep Time: 20 minutes
                                Cook time: - minutes
                                Serves: 4
                                For cookie base:
                                1. Oreo cookies- 10 to 12
                                2. Melted butter - 2 tbsp
                                For crust:
                                1. Heavy cream- 3/4 cup
                                2. Cream cheese - 1 cup
                                3. Lemon juice- 1 tsp
                                4. Vanilla extract- 3/4 tsp
                                5. Sugar- 3 to 4 tbsp( or according to taste)
                                6. Crushed Oreos-1/4 cup

                              • To prepare cookie base: Crush  Oreo cookies in a blender to form fine crumbs.Add melted butter and mix well.Divide the crumbs between 4 or 5 serving cups and gently press the crumbs into the bottom of  each serving cup.Refrigerate until required.
                              • To prepare filling:In a bowl,beat heavy cream until medium peaks form.Keep aside.
                              • In another bowl,mix together cream cheese,lemon juice,vanilla extract and sugar until smooth.Now fold in the whipped cream.
                              • Gently fold in the crushed Oreo cookies.
                              • Spoon or pipe this cheesecake mixture into each serving cup.
                              • Refrigerate until ready to serve.Top with crushed Oreos ,if desired.
                              • NOTES
                                • Check the recipe for homemade cream cheese here.
                                • Sunday, May 4, 2014

                                  Chicken Tikka Recipe

                                  Chicken Tikka

                                  Easy chicken tikka recipe
                                  Prep Time: 2 to 3 hours
                                  Cook time: 25 to 30 minutes
                                  Serves: 2 to 3
                                  1. Chicken,cut into small pieces- 400 gms
                                  2. Oil / melted butter- as required
                                  For marination
                                  1. Yogurt- 1.5 tbsp
                                  2. Ginger paste- 1 tbsp
                                  3. Garlic paste- 1 tbsp
                                  4. Kashmiri chili powder-1/2 to 3/4 tbsp (according to taste)
                                  5. Garam masala- 1/2 tsp
                                  6. Tandoori masala-3/4 tsp( or use homemade Tandoori masala)
                                  7. Lime juice- 2 tsp
                                  8. Mustard oil/vegetable oil- 2 tbsp( see notes)
                                  9. Butter- 2 to 3 tsp
                                  10. Salt- to taste

                                • In a bowl,combine together all the ingredients listed under 'For marination'.
                                • Rub this onto the chicken pieces,until it is coated well.

                                • Cover and refrigerate for about 2 to 3 hours.Thread the chicken pieces on bamboo skewers.

                                • Preheat oven to 250 deg C.Place the skewers on a greased tray and bake for about 12 to 15 minutes.Baste them with  the pan juices and turn the pieces over.Drizzle melted butter,if desired.Bake for another 5 to 10 minutes,turning once or twice between.Broil for 3 to 4 minutes for charred look. ( Make sure you do not over cook the chicken,it should be soft , tender and juicy from inside.)

                                • Serve with pudhina/mint chutney, rice / roti.

                                • NOTES
                                  • STOVE TOP Method:Drizzle oil on a skillet /grill pan.Place the skewered chicken on the pan and cook for about 8 to 10 minutes, over medium heat.Drizzle more oil/butter and turn them over a couple of times,until cooked through ( about 5 to 10 minutes)and slightly charred on the sides.
                                  • Mustard oil has a distinctive pungent taste and a strong flavor.If you do not want to use mustard oil,just use any neutral cooking oil.
                                  • I used homemade tandoori masala.

                                      Thursday, May 1, 2014

                                      Homemade Tandoori Masala ( Spice Mix)

                                      Homemade tandoori masala spice mix

                                      Tandoori masala mix , can be used in many tandoori preparations like Tandoori chicken,Butter chicken,Tandoori paneer,Tandoori Aloo and many more.
                                      Prep Time: 5 minutes
                                      Cook time: - minutes
                                      Makes: 3/4 cups ( approx)
                                      1. Cumin seeds- 1/3 cup
                                      2. Coriander seeds - 1/4 cup
                                      3. Carom seeds/ Ajwain- 1/4 tsp
                                      4. Fenugreek seeds- 1 tsp
                                      5. Fennel seeds- 1/2 tsp
                                      6. Black peppercorns-1 tsp
                                      7. Cardamom- 5
                                      8. Cloves- 5
                                      9. Bay leaves- 2
                                      10. Cinnamon stick- 1/2 " piece
                                      11. Nutmeg powder- 1/4 tsp
                                      12. Mace,ground- 1/2 tsp

                                    • Grind together all the ingredients to form a fine powder.Store in an airtight container and refrigerate.
                                    • It stays fresh for upto 2 months.

                                    • NOTES
                                      • This masala mix  can be used in most of the tandoori preparations like Tandoori chicken,Tandoori Paneer,Tandoori aloo,chicken tikka,butter chicken,Paneer tikka ,etc.