EGG ROAST

Ingredients

1. Hard boiled eggs- 2 nos
2. Onion sliced finely- 1 big
3. Ginger chopped- 1 tsp
4. Garlic chopped- 1 tsp
5. Kashmiri Chili powder- 1-11/2 tsp
6. Coriander powder- 1 1/2 tsp
7. Turmeric powder- 1/4 tsp
8. Meat masala/Egg masala- 1tsp ( or use 1/2 tsp garam masala)
9. Tomato chopped finely- 1 small
10. Curry leaves- 1 sprig
11. Mustard seeds
12. Water
13. Oil
14. Salt to taste

Method

• Remove the shells of the hard boiled eggs  and cut each egg into half if desired
• Heat oil in a pan ,add mustard seeds and let it splutter.
• Add curry leaves,ginger and garlic and sliced onion ,saute till onion turns golden brown.
• Add tomatoes and salt to taste.
• Add chili powder,coriander powder,turmeric powder and meat masala and saute till tomato is completely cooked.
• Add 3 to 4 tbsp of water.
• Add the sliced egg ,and cover the egg pieces with the gravy carefully.
• Cover and cook for a minutes on low flame.
• Add Chopped coriander and serve.

This curry goes well with appam, idiappam or chapathi.

WATERMELON JUICE

Ingredients

1. Watermelon chopped-4 cups
2. Lime juice-1tbsp
3. Ginger chopped-1tsp
4. Sugar/Honey-3-4 tbsp(or according to taste)

Method

• Blend all ingredients together.
• Add ice cubes.
• Serve immediately.

Recipe source:Vanitha
Sending this to Every Tuesday event by priya

KOTHU POROTTA

Ingredients

1. Kerala porotta- 2nos
2. Egg- 1no
3. Ginger and garlic chopped- 1/2 tbsp
4. Onion chopped-1 small
5. Chili powder- 1 tsp
6. Turmeric powder-1/4 tsp
7. Garam masala-1/2 tsp
8. Tomato chopped - 1 small
9. Tomato ketchup- 1tsp
10. Pepper powder to taste
11. Salt to taste
12. Oil

Method

• Tear/shred the porotta into bite sized pieces and keep aside.
• Heat oil in a pan and add the egg ,add salt and pepper to taste and scramble it  and keep aside.
• Heat oil in a pan add chopped ginger and garlic and saute till done.
• Add onion and saute till translucent.
• Reduce the flame to low,add chili powder,turmeric powder and garam masala,saute for a minute .
• Add tomato , saute for 2 to 3 minutes.
• Add salt to taste.
• Add the shredded porotta , scrambled egg and tomato ketchup, mix well.
• Cook for 3 to 4 minutes stirring well.
• Serve immediately  with tomato sauce if desired.

Updated on Dec 28- 2012

MUTTON STEW

Ingredients

1. Mutton -1 kg
2. Onion sliced(medium)- 3 nos
3. Cashew nuts-8-10 nos
4. Green chilies,cut lenghtwise -3 nos
5. Ginger chopped-1 tbsp
6. Garlic chopped-1 tbsp
7. Fennel seeds crushed-1/2 tbsp
8. Cloves-4 nos
9. Cardamom- 4 nos
10. Cinnamon stick- 2 piece
11. Pepper (crushed)-1/2 tsp
12. Coconut milk(Thick)- 1 cup
13. Garam masala- 1/2 tsp
14. Curry leaves-1 sprig
15. Oil
16. Salt to taste

For marination

1. Lemon juice-from 1 small lemon
2. Turmeric powder-1/2 tsp
3. Pepper powder-1 tsp
4. Vinegar-11/2 tsp
5. Curry leaves-few
6. Salt to taste

Method

• Marinate the mutton pieces with all the ingredients for marination for at least 2 hours.
• Pressure cook the mutton pieces with enough water .Separate the mutton pieces from the stock and keep aside.
• Crush fennel seeds,cloves,cardamom and cinnamon together and keep aside.
• Heat oil in a pan add onion,green chilies,cashew nuts and curryleaves, saute till onion turn golden brown in colour.
• Add ginger and garlic saute till raw smell leaves.
• Add crushed spices(fennel seeds,cloves,cardamom and cinnamon) and crushed pepper, saute till fragrant.
• Add cooked mutton pieces (leave the stock/gravy aside) and saute for 4 to 5 minutes.
• Add coconut milk and required amount of stock.Adjust salt level.
• Add garam masala powder.
• Cook till the gravy thickens.

This goes well with appam and idiappam

CHILLI FISH

Ingredients

1. Fish cut into small  cubes(any firm fish)- 1/2 kg
2. Oil for frying fish

For Batter

1. Cornflour-2 tbsp
2. All purpose flour-2tbsp
3. Soya sauce- 2tsp
4. Red chili powder- 1 tsp
5. Pepper powder- 1-2 tsp
6. Water
7. Salt to taste

For the gravy

1. Ginger chopped-1/2 tbsp
2. Garlic chopped-1/2 tbsp
3. Green chilies chopped- 1
4. Red chilli (deseeded and crushed)- 3nos
5. Onion(diced)- 1 no
6. Spring onion chopped- 11/2 tbsp
7. Bell pepper/Capsicum (diced)-1/2 cup
8. Kashmiri Chili powder- 1 tsp
9. Pepper powder- 1  tsp or more
10. Tomato sauce- 1 tbsp
11. Soya sauce- 1tbsp
12. Cornflour-1 tsp
13. Water
14. Salt
15. Oil

Method

• Mix all the ingredients for the batter with enough water to form a thick batter.
• Add the fish pieces into the batter and keep aside for 10 to 15 minutes
• Heat oil in a pan and deep fry the fish pieces and keep aside.
• Heat oil in another pan and add the chopped ginger , garlic,red chili flakes and green chilies  .Saute till done.
• Add onion ,bell pepper and spring onion , saute till onion turn translucent.
• Add chili powder and pepper powder.Saute for a minute.
• Add soya sauce and tomato sauce,stir well.Add some water and bring to a boil.Add salt to taste.
• Add 3 tbsp water to cornflour and mix well.Add this to the gravy .Stir well till the gravy thickens.
• Now reduce the flame and add the fried fish pieces ,cover and cook for 3 to 4 minutes.
• Sprinkle chopped spring onion on top and serve.

This goes well with rice,fried rice and noodles.

KERALA SPECIAL FISH FRY

Ingredients

1. Fish(any firm fish cut into thin slices) -4  medium slice
2. Curryleaves- 2 sprigs
3. Oil

For masala

1. Kashmiri chili powder-2 tsp
2. Turmeric powder-1/2 tsp
3. Pepper powder-1/4 -1/2 tsp
4. Cumin powder-1/4 tsp
5. Ginger paste- 1 tsp
6. Garlic paste- 1 tsp
7. Tomato finely chopped-2tsp
8. Curry leaves chopped finely- 1 sprig
9. Salt to taste
10. Oil- 1 1/2 tsp
11. Water

Method

• Mix all  the ingredients for masala with little water to form a paste.
• Marinate the fish generously with this masala paste.
• Keep aside for atleast half an hour.
• Heat oil in a pan add curry leaves and shallow fry the fish in it .
• Flip the fish pieces after 4-5 minutes.
• Once crisp,remove from fire and serve with onion rings.

KERALA EGG CURRY

Ingredients

1. Hard boiled eggs- 2 nos
2. Onion sliced finely- 1 big
3. Ginger chopped- 1 tsp
4. Garlic chopped- 1 tsp
5. Kashmiri Chili powder- 1 -1 1/2 tsp
6. Coriander powder- 1 1/2 tsp
7. Turmeric powder- 1/2 tsp
8. Meat masala/Egg masala- 2tsp( or use 1/2 tsp   garam  masala)
9. Tomato chopped finely- 1 small
10. Coconut milk- 1 cup
11. Curry leaves- 1 sprig
12. Mustard seed
13. Coriander leaves chopped- 1 tbsp(optional)
14. Oil
15. Salt to taste

Method

• Remove the shells of the hard boiled eggs  and cut each egg vertically into four wedge shaped pieces.
• Heat oil in a pan ,add mustard seeds and let it splutter.
• Add curry leaves,ginger and garlic and sliced onion ,saute till onion turns golden brown.
• Reduce the flame to low.
• Add chili powder,coriander powder,turmeric powder and meat masala ( or garam masala)and saute for few minutes.
• Add tomatoes and salt to taste.
• Saute till tomatoes are completely cooked and mashed up ,on a medium flame.
• Add coconut milk and cook till the gravy thickens.
• Add the sliced egg ,and cover the egg pieces with the gravy carefully.
• Cover and cook for 2 minutes on low flame.
• Add Chopped coriander and serve.

This curry goes well with appam, idiappam or chapathi.

Note: If you require more gravy add more coconut milk.
         Cutting the egg into pieces and adding it to the gravy adds more flavor to the curry,but it is purely optional.You can also add the eggs into the gravy without cutting it into pieces.

CREAMY VEGETABLE CURRY

Ingredients

1. Vegetables (carrots,beans,cauliflower and green peas) cubed - 2 cups
2. Milk-3/4 cup
3. Vegetable oil/Ghee
4. Salt to taste
5. Cream-1/4 cup( optional)
6. Coriander leaves(chopped)-3-4 tbsp

For masala

1. Onion- 2 nos
2. Green chilies -2 nos
3. Ginger- 1" piece
4. Garlic-2 cloves
5. Cardamom-4 nos
6. Cashew nuts (soaked in water)-10 to 12 nos

Method

• Cook the vegetables  with enough water,till tender.keep aside.
• Grind the ingredients for masala with 3 to 4 tbsp of water to form a smooth paste.Keep aside.
• Heat oil/Ghee in a pan ,add the masala paste and saute till done.
• Add the cooked vegetables and saute for few minutes.
• Add milk and salt to taste.Bring to a boil and simmer for  5 minutes .
• Add chopped coriander leaves and cream ,remove from heat.

This curry goes well with appam,idiappam or chapathi.

Note:If you require more gravy add more milk
(Recipe source:Dr.Lakshmi Nair-Magic oven)

PINEAPPLE SMOOTHIE

Ingredients

1. Pineapple (chopped)-1/2 cup
2. Yogurt-1 cup
3. Lemon juice-1 tsp
4. Sugar- to taste

Method

• Blend all the ingredients together.
• Add ice cubes.
• Serve immediately.

(Recipe:Vanitha pachakam)

ORANGE CAKE

Ingredients

For the Orange cake

1. All purpose flour- 2cups
2. Sugar-11/4 cups
3. Baking powder- 3/4 tbsp
4. Vegetable oil-1/2 cup
5. Eggs- 2 nos
6. Orange juice- 3/4 cup
7. Grated Orange rind- 1or 2 tsp
8. Milk -1/4 cup(optional)
9. Vanilla essence- 1 tsp
10. Salt

For the orange sauce

1. Orange juice- 1/2 cup
2. Butter- 1 tbsp
3. Sugar- 3 tbsp

Method

• Mix together flour, 1 cup sugar , baking powder and a pinch of salt.
• Make a well in the center ,add oil,egg yolks,orange juice,milk,vanilla essence and grated orange rind , mix well for 5 minutes or until combined.
• In a large mixing bowl beat the egg whites with a pinch of salt until they hold soft peaks.
• Add the remaining 1/4 cup of sugar and beat until they hold stiff peaks.
• Pour the egg whites over the flour mixture in 3 batches ,folding well after each addition.
• Pour into a greased cake pan.
• Bake at 180 deg C for 30 minutes or until a cake tester inserted into the center comes out clean.
• Allow to cool completely before removing the cake from the pan

Note :You can also bake this cake in a microwave oven i.e for 8 to 10 minutes on high.(Make the batter thin by adding extra 1/4 cup milk to the flour mixture before adding the egg whites to it)

To prepare the sauce

• Melt butter in a pan ,add sugar and orange juice,bring to a boil.
• Simmer until the sauce thickens.
• Drizzle sauce over the cake and serve.

Sending this recipe to

Priya's  a veggie/Fruit a month event hosted by Savitha of Savitha's kitchen,

weekend wrap up by patricia of colours dekor,

Tutorial tuesday by hope studios

and Celebrating sweets-Cakes event hosted by sonia of Dinner recipes from sonia's kitchen.

             

KADALA CURRY

Ingredients

1. Kadala/Chickpeas- 1cup
2. Onion sliced- 1 medium
3. Shallots(Chumanulli) chopped- 3 -4 nos
4. Tomato chopped- 1 no
5. Green chili- 1no
6. Ginger (chopped )- 1" piece
7. Garlic (chopped)-2 to 3  cloves
8. Curryleaves- 1 sprig
9. Kashmiri chilly powder- 2 tsp
10. Turmeric powder- 1/2 tsp
11. Coriander powder- 2 tsp
12.  Garam masala- 1tsp
13. Cumin powder- 1/4 tsp(optional)
14. Fennel powder- 1/2 tsp(optional)
15. Water
16. Salt to taste
17. Coconut milk-1 1/2 cups

For tempering

1. Oil
2. Mustard seeds- 1/2 tsp
3. Curry leaves- few
4. Red chili- 3 nos
5. Shallots(chumanulli) chopped-2-3 nos

Method

• Wash and soak kadala overnight.
• In a pressure cooker add all the ingredients from 1 to 16, mix well and cook till done( for 3 whistles)
• Allow it to cool  and open the lid.
• Put the cooker back on to the stove and heat it (without the lid on )
• You can also grind  2 tbsp cooked kadala from the curry  to a smooth paste and add it back to the curry at this point ,if you require a thicker gravy(this is purely optional)
• Add  coconut milk ,let it simmer for 10 minutes ,till the gravy thickens.

For tempering

• Heat oil in a pan,Ad mustard seeds and let it splutter.
• Add curry leaves ,red chilies and chopped shallots and saute it till shallots turn golden brown in colour.
• Pour this over the curry.

This curry goes well with puttu,dosa or appam.

Sending this recipe to kerala kitchen event june 2011 hosted by Rose of  magpies recipes.

CHERUPAYAR THORAN / GREEN GRAM STIR FRY

Ingredients

1. Cherupayar/Green gram-1 cup
2. Turmeric powder-1/4 tsp
3. Grated coconut- 1/2 cup
4. Ginger- 1" piece
5. Garlic -3-4 cloves
6. Shallots/chumanulli-4-5 nos
7. Green chilies- 2 nos
8. Cumin Powder- 1/2 tsp
9. Mustard seeds- 1/2 tsp
10. Red chilies- 3-4 nos
11. Curry leaves- 1 sprig
12. Onion chopped- 1/4 cup
13. Pepper powder-1/2 tsp
14. Salt to taste
15. Water
16. Oil

Method

• Soak cherupayar/green gram overnight.
• Crush grated coconut,ginger,garlic,shallots,green chilies and cumin powder together.Set aside.
• Cook cherupayar/green gram with enough water and turmeric powder.
• When it is cooked ,switch off the flame and add the crushed coconut mixture and salt immediately and cover the vessel and leave aside for 5 minutes.
• Heat oil in a pan ,add mustard seeds and let it splutter.
• Add curry leaves ,red chilies and chopped onions , saute till the onion turns pink.
• Add the cooked cherupayar/green gram (with the coconut mixture) 
• Add pepper powder.
• Saute for 3 - 4 minutes.

Note-(I have used spouted green gram in this recipe,which is more nutritious.)

Sending this recipe to kerala kitchen event june 2011 hosted by Rose of  magpies recipes.