Rice Kheer ( Payasam / Paaysu ) for Janmashtami

Serves: 8 - 10 dessert cups

Ingredients

1/3 cup ( 80 ml / 3 oz ) basmati rice / silky raw rice
1/2 cup (100 ml / 4 oz ) sugar
600 milk ( do not dilute with water )
A pinch cardamom powder
2 teaspoon cashew nuts, split
2 teaspoon raisins
1 tablespoon ghee

Method

Soak rice in 1/2 cup water for half an hour. Drain out water.

Shallow fry raisins and split cashew nuts in 1 tablespoon ghee till golden color and keep aside.

Boil milk and keep aside.

Add 500 ml milk ( reserve 100 ml milk ) and soaked rice in a pressure cooker. Mix well. Close cooker. Bring to full pressure on high heat till 3 whistles. Reduce heat and cook on a low heat for 5 minutes. Allow to cool naturally.

Open cooker. Add reserved 100 ml milk (you can also add extra 50 ml milk) and sugar. Mix well. Cover with a lid and cook on a low heat for 10 minutes / till light pink in color. Stir occasionally. Switch off the heat and keep aside for 15 minutes.

Sprinkle shallow fried cashew nuts, raisins and cardamom powder.

Serve hot / warm / chilled.

Kadai Chicken

Recipe credit - Kudpi Raj ( Raj Maam, Mangalore )



Ingredients



Chicken - 500gms without skin, cut into 1" pieces
Turmeric powder - 1 teaspoon

Salt - To taste
Garam masala powder - 1/2 teaspoon

Red Chilly powder - 1 teaspoon
Oil - 3 tablespoon
Ginger juliennes and chopped garlic - 2 tablespoon

Whole jeera ( cumin seeds ) - 1 teaspoon
Onion - 1, cubed

Capsicum - 1, cubed

Tomato - 1, cubed

Brown onion Paste - 3 tablespoon
Tomato puree - 2 tablespoon
Cashew nut paste - 2 tablespoon

Hot water or chicken stock - 200 ml
Tomato sauce - 1 tablespoon

Sugar - 1 teaspoon

Fresh cream - 2 tablespoon
Butter/ ghee - 1 tablespoon
Coriander leaves - 2 tablespoon, chopped

Tip: Making of kadai chicken is a long process. So keep all the paste ingredients ready ( cashew nut paste, tomato puree, & onion paste ) before you start cooking. Then you can enjoy each and every step of '' Restaurant style homemade Kadai chicken''.

Homemade Tomato Puree ( Microwave method ):

In a microwave safe bowl, combine 4 tomatoes and 1 tablespoon water. Poke 4 tomatoes ( if you don’t poke the tomatoes; they may explode inside the microwave oven ), microwave high for 4 minutes; so that the skin of the tomatoes can be peeled off easily. Once the skin is off, blend it nicely with a blender / spoon. You will get thick tomato puree.

Homemade Brown onion paste:

In a frying pan, heat 1 tablespoon oil. Add 2 finely sliced onions and fry till golden brown ( and fragrant too ) on a medium heat. Keep aside to cool and make a smooth paste in a mixer ( do not add water ).



Method

Wash and clean chicken pieces. Marinate the chicken pieces with1/2 teaspoon salt, red chilly powder, garam masala powder and haldi powder for 1-2 hrs.



Heat 2 tablespoon oil in a kadai or wok. Roast cumin, add ginger-garlic and fry till raw smell disappears.

Add onions and capsicum cubes, fry till crisp and transparent, add tomato cubes, fry for 2-3 minutes and remove from kadai. Keep aside.

Heat ghee and remaining oil. Fry the brown onion paste and tomato puree. Add sugar and marinated chicken pieces. Fry well till oil leaves the sides.

Add cashew nut paste and tomato sauce. Fry well. Add hot water or stock, salt to taste and mix well. Cover with a lid and cook for 25 - 35 minutes or till done / gravy thickens.

When the gravy thickens add the fried onion, tomato, capsicum and fresh cream. 

Mix well and garnish with coriander leaves and a knob of fresh butter before serving. 



Serve hot with any Indian bread of your choice and also goes well with ghee rice / pulao.

Satvik Aloo Dum

Recipe Credit - Deccan Chronicle

In the month of Shravan, with many households fasting at least once a week and avoiding non - vegetarian food as well as onion and garlic, Here’s a classic recipe that do not require onion and garlic and delicious at the same time. It is an ideal vrat dish which can be eaten by itself as a chaat or with puris or kachoris.

Serves: 3

300 g baby potatoes, boiled and peeled
2 teaspoon oil / ghee
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon hing ( asafoetida )
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon jeera powder
2 teaspoon tamarind paste
3/4 teaspoon salt ( or to taste )
1 1/2 cup water
1/2 teaspoon amchur powder ( dry mango powder )
2 teaspoon chopped coriander leaves

Method

In a wide pan, heat oil or ghee. Add jeera ( cumin seeds ) and hing fry for 1 minutes.

Add red chilli powder, jeera powder, turmeric powder and coriander power. Saute for 2 -3 minutes on a low heat.

Add tamarind paste, salt to taste and 1 1/2 cup water. Mix it well and stir for 2 -3 minutes.

Add boiled potatoes. Cover with a lid and cook for 10 - 12 minutes on a low heat or until gravy slightly thickens.

Sprinkle amchur powder ( optional ) and chopped coriander leaves.

Serve hot with puris / kachoris.

Maharashtrian Goda Masala

Recipe Credit - Vimla Patil ( Author Dal Roti )

Goda Masala is the main spice ingredient in Maharashtrian Cuisine. You can use this powder to prepare Amti ( sweet and sour dal ).

Makes: 90 g

You will need

3 teaspoon cloves
4 1/2 teaspoon cinnamon
1 1/2 teaspoon cumin seeds
2 teaspoon peppercorns
12 teaspoon coriander seeds
1/2 teaspoon asafoetida ( hing )

Method

Roast all these ingredients separately on a dry iron tawa till brown and fragrant. Pound and store in an airtight container.

Potato Bajji / Potato Pakoras

A delicious deep fried snack !!

Makes: 25 pakoras

Ingredients

3 potatoes, medium size

200 ml cooking oil

Coconut chutney / green chutney / tomato  ketchup for serving

For gram flour batter:

200 ml / 1 cup gram flour/ besan / kadala maav

1 teaspoon rice flour

90 ml water (80 ml - 110 ml) ( to make batter )

3/4 teaspoon salt ( or to taste )

3/4 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1/4 teaspoon hing ( asafoetida )

Method

In a bowl, mix all the batter ingredients well. Add water, mix it well and make a smooth batter. Batter should be of dropping consistency. Keep aside for 15 minutes.

Wash, clean and peel off the skin of the potatoes. Cut each potato into 1/4 - inch circles.

Heat oil in a frying pan / kadai. Reduce heat to medium. Dip each potato piece into the gram flour batter and deep fry ( 7 - 8 pieces at a time ) in batches till golden color on both the sides. Drain out oil and place on kitchen towel to absorb extra oil.

Serve hot with chutney / tomato sauce. It’s delicious tea / coffee time snack.

Phirni ( A tasty dessert )

Makes : 4 - 6 flat earthen bowls / shikoras

Phirni is a popular dessert in North India ( especially in Lucknow ). You can prepare and set it in normal dessert bowls. But traditional method is in earthen bowls.

Cooking time: 35 minutes

You will need

500 ml milk
3 tablespoon basmati rice
1/2 cup ( 100 g ) sugar
4 pinches cardamom powder
1 tablespoon pistachio or almond slices
4 flat earthen bowls / shikoras
1/2 teaspoon saffron ( optional )

Method

Arrange earthen bowls and keep aside.

Wash basmati rice and drain out water. Spread it on a kitchen towel and keep aside for drying. Make a coarse powder ( not fine flour ) in a mixer ( like rawa ( sooji ) consistency.

Boil milk ( do not dilute with water ) in a thick bowl / vessel.

Add ground rice ( 2 teaspoon at a time ), stirring constantly on a low heat; repeat till all the ground rice has been added. Keep stirring on low heat for 15 - 18 minutes ( you can find a reduction in quantity ). At this point add sugar and stirring constantly for 10 minutes on a low heat. Now the rice mixture is like porridge ( very thick in consistency ). Add cardamom powder and mix well.

Pour 1 ladle spoon ( 50 - 75 ml ) rice mixture in each earthen bowls. Decorate with almond or pistachio slices and saffron ( optional ). Keep aside to cool and later chill for an hour.

After it is fully set and cold, if you turn it upside down the phirni won’t fall out. That’s is the perfect setting.

Homemade Hyderabadi Mutton Biryani

Homemade Hyderabadi Mutton Biryani

Serves: 3 - 4

Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours

Ingredients

For the mutton:

300 g onions, sliced
75 ml oil
200 ml yogurt/ curd
2 teaspoon ginger - garlic paste ( fresh and homemade )
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
25 g coriander leaves
10 g mint leaves
2 green chillies
Juice of 2 lemon
1/2 teaspoon green cardamom powder
3 cloves
1/2 teaspoon cinnamon powder
1/2 teaspoon mace ( javitri ) powder
1 teaspoon garam masala powder
1 teaspoon caraway seeds
1/2 teaspoon black pepper powder
3/4 teaspoon salt ( or to taste )
500 g mutton chops, washed and drained

For the rice:

4 black cardamom
3 cloves
1 bay leaf
1/2 teaspoon fennel seeds
1/2 teaspoon salt
2 cups ( 400 g ) basmati rice
5 cups water
1/2 teaspoon ghee

For assembling:

1/2 teaspoon saffron, diluted in 1/4 cup ( 45 ml ) milk
1 tablespoon ghee

Method

For the mutton:

Fry onions in oil till golden brown. when cool, crush and set aside.

Blend the remaining ingredients with half of fried and crushed onions and rub this marinade on the meat. Set aside for 30 minutes.

Put marinated meat in heavy bottomed pan. Keep stirring on medium heat till it comes to a boil. Cover and cook for 35 - 45 minutes or till done.

For Rice:

Put all spices and ghee in water and boil. Add rice, and drain when half done ( do not overcook rice. Each rice grain should be separated ).

To assemble:

Put the cooked meat in a large pan, and spread the parboiled rice over it. Drizzle saffron milk over it. Sprinkle reserved fried onion and ghee. Cover tightly and cook over low heat.

Or try this method

Dum method:

In a heavy - bottomed vessel or biryani pot, spread a layer of meat masala and half portion of cooked rice Make 2 layers with cooked rice and meat masala. Sprinkle 2 tablespoon ghee , saffron solution and reserved fried onion.

Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 25 - 30 minutes. You can find a color change on the maida seal. Open the seal carefully. Serve with hot.

Green peas curry

Green peas curry goes well with Rotis, Appam, Idiyappam and Pulao. Easy to prepare, very tasty with normal spice ingredients and also popular in Kerala. Green peas are low in calories, rich dietary fibre, high amount of Vitamin C and iron and provides quick energy.

Must try ...

Serves: 3

You will need

1 cup ( 100 g ) green peas
2 cups water
3/4 teaspoon salt
1 tablespoon oil
1 onion, sliced
1 green chilli, slit lengthwise
1 spring curry leaves
2 teaspoon ginger - garlic paste ( with 6 garlic cloves and 1/2 - inch piece ginger )
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 1 /4 teaspoon coriander powder
2 tablespoon water

Method

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside.

Wash and soak green peas in 2 cups water for 6 hours or overnight. Add salt and pressure cook on a high heat till 3 whistles ( more than 3 whistles will over cook. So be careful ). Allow the cooker to cool naturally. Reserve green peas stock.

In a wide pan / kadai, heat oil. Add sliced onions and fry till golden color.

Add curry leaves and slit green chilli. Saute for 2 - 3 minutes.

Add ginger - garlic paste and mix it well. Saute on a low heat for 3 - 4 minutes.

Add diluted red chilli- turmeric - coriander powder solution. Mix it well with other ingredients and fry for 3 minutes till water dries up and onion mixture thickens.

Add cooked green peas with stock. Mix it well. Add extra salt and 1/4 cup water if required. Cover with a lid and cook on a medium heat for 10 minutes or till the gravy slightly thickens and fragrant. Serve with Rotis, Appam, Idiyappam and Pulao.

Mooliku / Sukhiyan

Mooliku ( in Cochin GSB Konkani Cuisine ) / Sukhiyan ( in Kerala Cuisine ) is a deep fried sweet snack which is popular in Kerala and made with channa dal, jaggery and grated coconut. You can use moong dal and sugar instead of channa dal and jaggery. It is very tasty and favorite dish of all age groups. Must try ...

Makes: 9

You will need

For dal & filling:

1 cup ( 100 g ) channa dal
1 cup water
1/4 teaspoon oil
50 g ( 1/2 cup ) + 1 tablespoon melted jaggery
50 g ( 1/2 cup ) grated coconut
2 pinches cardamom powder
2 teaspoon ghee
200 ml oil for frying

For Rice flour batter:

100 g ( 1 cup ) rice flour ( orva pitti / ari podi )
1 teaspoon maida ( all purpose flour )
75 ml ( 3/4 cup ) water
1/4 teaspoon salt

Method

For dal & filling:

Wash and clean channa dal and boil in a pressure cooker with 1/4 teaspoon oil and 1 cup water ( reduce heat to medium after 2 nd whistle and cook for 20 minutes ). Channa dal mixture should be thick in consistency or drain out excess dal stock ( you can use dal stock to prepare ‘’ Rasam / Sarru ‘’ ).

In a wide frying pan, heat ghee. Add melted jaggery and fry for 2 - 3 minutes or till fragrant. Add cooked thick channa dal mixture, mix it well and fry for 8 minutes on a low heat. Do not cover with lid. Add grated coconut and mix it well and fry for 3 minutes or till you get a thick dal mixture. Sprinkle cardamom powder and keep aside to cool.

For Rice flour batter:

Make a fine batter of rice flour with maida, water and salt. Batter should not be thick in consistency. It should be of dropping consistency. Keep aside.

For Mooliku / Sukhiyan:

Divide this channa dal- coconut - jaggery mixture into 9 equal portions. Make into lemon sized balls.

Heat oil in a deep kadai / frying pan. Reduce heat to medium and dip each chana dal ball into rice flour batter and deep fry in batches ( 4 - 5 mooliku / sukhiyan at a time ) till golden color ( approximate frying time 2 - 3 minutes for each side ). Drain out oil and serve as a sweet snack.

Stir - fried eggs with cabbage

Stir - fried eggs with cabbage

Serves: 2

You will need

2 eggs, well beaten
100 g cabbage ( remove thick stem and centre nerve ), shredded
2 teaspoon oil
1 onion, finely sliced
2 green chillies, slit lengthwise or 1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1 tablespoon water
1/2 teaspoon salt ( or to taste )

Method

In a wide pan, heat oil. Add finely sliced onions and fry till golden color.

Add shredded cabbage and mix it well. Sprinkle 1 tablespoon water and cook on a low heat for 5 minutes ( till tender and do not overcook cabbage ).

Add red chilli powder or green chillies, turmeric powder and pepper powder. Stir continuously till the raw smell goes.

Add well beaten eggs and salt to taste. Cover with a lid and cook again for 5 minutes on a low heat or till done and dry. Remove the lid and stir fry well. It is tasty and healthy side dish with rotis / rice.

Health benefits of cabbages are low in calories, rich in fibre, prevent cancer, good vegetable for weight loss and egg is nutrient-rich, all-natural eggs are a welcome addition to any diet. One egg has 13 essential vitamins and minerals, high-quality protein, healthy unsaturated fats and antioxidants, for only 70 calories.

Fresh Lime Soda

Serves: 1

You will need

250 ml fresh soda
2 teaspoon lime juice
1 tablespoon sugar ( or to taste )

Method

Mix all the ingredients together and serve in tall glasses. It's a quick energy drink and also good after a heavy meal. Must try ...

Modak .. Ukadiche modak ( Maharashtrian Style )

Modak is a sweet dish which originated in the Indian state of Maharashtra and it is considered to be the favorite dish of Lord Ganesha. It is customary to offer twenty one or hundred and eight modaks to Lord Ganesha. You can make fried or steamed modak. Coconut - jaggery mixture is the main sweet ingredient which enhances the taste. You can also add dry fruits.

Makes: 5 - 7
Preparation Time: 1 hour
Steaming Time: 15 minutes

You will need

For Outer Covering:

1 cup / 200 g (Indian standard measuring cup of 200 ml / 8 oz capacity) rice flour
1 cup water
1/2 teaspoon salt
1 teaspoon oil
1 teaspoon maida ( all purpose flour )
Extra 1 tablespoon oil

For Coconut Filling:

1 cup ( 125 g ) grated coconut
1/2 cup ( 60 g ) melted jaggery
1 teaspoon ghee
1 pinch cardamom powder

Method

For Coconut filling:

In a frying pan, heat ghee. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.

Add grated coconut and mix it well. Do not cover with lid. Stir continuously and fry for 10 - 12 minutes on a low heat till the coconut - jaggery mixture dries up. Add cardamom powder and keep aside. Sweet filling should be dry in consistency.

For Outer covering:

In a bowl, boil water. Add 1/2 teaspoon salt and 1 teaspoon oil.When the water starts boiling , remove the lid, reduce heat to minimum. Pour rice flour evenly with one hand and simultaneously stir with a spatula with the other hand. Mixing of rice flour in boiling water is very important while making dough. It should be mixed evenly - else it may form lumps - which totally spoils the dish. Switch off the heat. Then immediately add 1 teaspoon maida (all purpose flour) and 1 teaspoon oil. Mix all the ingredients thoroughly and cover with a tight lid. Keep aside for 5 - 7 minutes.

Transfer this rice flour mixture to another wide bowl, knead again and make an extra soft dough. Maida is the secret ingredient which helps to make the perfect shape.

Divide rice dough into 5 - 7 portions and make round balls. Apply little oil on your palm. Flatten each round ball to form a cup shape ( see the photo above ). Place 2 teaspoon coconut - jaggery filling. Dip thumb and index finger in the oil and make 6 pinches side by side on the outer covering. Bring all the pinches together on top and join. Make perfect modak shape with the help of oil. Or you can use a modak mould.

In a flat bowl, grease 1 teaspoon oil. Arrange modak carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft. Serve warm.

Chilli Potatoes

Chilli Potatoes

Recipe Credit - Good Homes, Chef Keyur Chandorkar - Chef De Cuisine, Tote, Mumbai

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients

Baby potatoes - 600 g
Red chilli - 4
Cooking oil - 1 tablespoon ( or 100 ml - your choice )
Onion chopped - 100 g
Garlic , chopped - 80 g
Vegetable stock - 100 ml
Worcestershire sauce - 120 ml
Light soy sauce - 60 ml
Sugar - 1 tablespoon
Corn flour - 60 g
Pepper to taste
Salt to taste
Basil or coriander leaves to garnish
Spring onion, julienned to garnish

Method

Wash, clean and boil the baby potatoes. Peel and cut into half.

Boil the deseeded red chillies till soft and coarsely blend in a blender.

Heat the oil, add chopped onions and garlic, and saute.

Add the coarse red chilli paste and vegetable stock, and cook.

Add Worcestershire sauce, soy sauce, sugar, salt and pepper.

Add corn flour mixed with a little water to thicken the sauce.

Add boiled potatoes in the sauce and finish off with basil leaves or coriander leaves and spring onion juliennes.

Chef’'s suggestion - Serve individual portions of the Chilli Potatoes in small white crockery. Use toothpick to enjoy these mouthwatering starters.

Tomato Curry ( with coconut paste )

Tomato Curry ( with coconut paste )

Tomato curry goes well with rice and rotis and seasoning will enhance the taste of the curry

Serves: 2 - 3

You will need

2 tomatoes, medium size
1 cup ( 200 ml ) water
1 green chilli, slit lengthwise
1/2 teaspoon salt

For Coconut paste:

1 cup ( 100 g ) grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 tablespoon water

Make a smooth paste of above ingredients with water.

For seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon curry leaves
1 spring curry leaves
5 shallots / sambar onion/ piyyavu / chuvannulli, finely sliced or 1 tablespoon finely sliced onion

Method

In a bowl, boil tomatoes with green chilli, salt to taste and water. Cover with a lid and cook on a medium heat for 10 minutes or till done / tomatoes are soft.

Add coconut paste and mix it well. Add 1/4 cup ( 50 ml ) water if required. Mix well and cook on a very low heat for 5 - 8 minutes ( till tomatoes are well mixed with coconut paste and gravy slightly thickens ). Color of the tomato curry will be bright yellow in color.

For Seasoning:

Heat oil in a pan. Add mustard seeds. When they begin to spluttering add cumin seeds, curry leaves and sliced onions. Fry on a low heat for 8 - 10 minutes or until fragrant and onions are golden brown in color.

Pour this seasoning over tomato curry and serve with rice or rotis.

Mixed Dal Vada

Mixed Dal Vada

Makes: 20

Ingredients

1 cup ( 100 g ) channa dal
1 cup ( 100 g ) tur dal
1 cup ( 100 g ) moong dal
1 cup ( 100 g ) urad dal
1 - inch piece ginger, finely chopped
3 green chillies, finely chopped
1 spring curry leaves
1/4 teaspoon asafoetida ( hing ) powder
1 teaspoon salt ( or to taste )
200 ml oil for frying

Method

Wash and soak dals in water for 2 hours.

Drain out water completely and grind dals together in a mixer with 1/4 cup water to a rough paste (Batter should be thick in consistency ).

Transfer this dal mixture to another container and mix with other ingredients. Divide dal mixture into 20 equal portions. Make round balls and and flatten into round shape.

Heat oil in a kadai / frying pan. Reduce heat to medium and fry dal vadas in batches ( 7 - 8 at a time ) till light golden color on both the sides.

Serve with coconut chutney. It’s a tasty evening snack with tea / coffee.

Varan ( Unspiced Maharashtrian Dal )

Very tasty dal, very easy to prepare and also low in calories. Goes well with rice, rotis, puris ... Please try this recipe if you’re in a hurry. You can make this varan with minimum ingredients. All you need is a 1 cup turdal / arhar dal. Other sub ingredients will be in your kitchen spice box.

Serves: 2

You will need

1 cup ( 100 g ) turdal / arhar dal
1/2 teaspoon turmeric powder
1/4 teaspoon cooking oil
1 3/4 cup water
1/2 teaspoon salt ( or to taste )
1/4 teaspoon hing ( asafoetida )
1/2 teaspoon pepper powder
1/2 teaspoon crushed cumin seeds ( jeera )
2 teaspoon fresh coriander leaves ( optional )

Method

Wash and cook dal in a pressure cooker with 1/4 teaspoon cooking oil and turmeric powder until soft ( reduce the heat to medium after 2nd whistle and cook for 15 minutes on a low heat ). Allow the cooker to cool naturally.

Open the lid.

Blend the cooked dal well. Add salt to taste and hing. Boil once again for 5 - 8 minutes on a low heat and check consistency.

Add crushed cumin seeds and pepper. Serve over rice with ghee and slice of lemon to squeeze ( optional ).

Happy Onam

Wish all my readers, mail subscribers, followers, Facebook friends, KAF friends, Twitter friends, supporters,.... a very Happy Onam

Best Regards

Niyaprakash

Ari Pathiri ( Rice Flour Rotis )

Ari Pathiri ( Rice Flour Rotis )

Ari Pathiri is very popular in Malabar regions of Kerala ( Calicut / Kozhikkod, Malappuram .. ) and also made with without oil. It’s very soft and goes well with coconut milk, veg and non - vegetarian dishes. Ari Pathiri is must during the month of Ramzan.

Makes: 8

You will need

200 g raw rice flour or powdered rice ( ari podi in Malayalam )
1 1 /2 cup water
1/2 teaspoon salt
3 / 4 cup extra rice flour

Method

In a bowl, boil water with salt.When the water starts boiling , remove the lid, reduce flame to minimum. Pour rice flour evenly with one hand and simultaneously stir with a spatula with the other hand. Mixing of rice flour in boiling water is very important while making pathiri dough. It should be mixed evenly - else it may form lumps - which totally spoils the dish. Mix well and there won’t be any trace of raw rice flour. Keep aside for cooling.

Mix well and knead until the mixture is extra soft. Divide this dough into 8 equal balls and roll out into very thin pathiri ( just like chapati / puri ). Sprinkle rice flour generously when making pathiri. You can cut the edges of the pathiri with the help of a lid to get exact round shape. Set aside carefully.

Heat a flat tawa / dosa tawa. Place rolled out pathiri on it and cook for 40 seconds to 1 minute. Flip the other side and cook for about another 1 minute. Find out the photo above. Do not apply oil or ghee.

Serve with coconut milk, veg or non - vegetarian dishes of your choice.

Aloo Curry ( with ginger - garlic paste & cashew nut - poppy seeds paste )

Aloo Curry ( with ginger - garlic paste & cashew nut- poppy seed paste )

Serves: 3

You will need

14 baby potatoes, boiled
1 tablespoon oil
2 bay leaves
3 cloves
2 cinnamon sticks
3 cardamom
1 onion, finely chopped
2 tablespoon ginger - garlic paste ( homemade )
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 1/2 teaspoon coriander powder
2 tablespoon water
1/2 teaspoon salt ( or to taste )
10 cashew nuts
1 teaspoon khus - khus ( poppy seeds )
200 ml water ( 1 cup )
1 teaspoon chopped coriander leaves

Method

Dilute red chilli powder, turmeric powder and coriander powder with 2 tablespoon water. Set aside.

Make a smooth and thick paste of cashew nuts and khus - khus.

Heat 1 tablespoon oil in a pan. Add whole spices ( bay leaf, cloves, cinnamon and cardamom ) and fry for 2 - 3 minutes. Add finely sliced onions and fry till golden brown and fragrant.

Add ginger - garlic paste and saute for 2 - 3 minutes.

Add diluted chilli powder - turmeric -coriander powder solution. Saute on a low heat for 3 minutes or till all the spice ingredients are well blended with onions and a form thick gravy.

Add cashew nut - poppy seed paste and mix it well.

Add baby potatoes and salt to taste. Mix it well and stir for 2- 3 minutes ( till all the ingredients are well coated on baby potatoes ).

Add 1 cup ( 200 ml ) water. Cover with a lid and cook on a very low heat for 10 minutes or till gravy thickens / fragrant / bright yellow color.

Sprinkle chopped coriander leaves and serve with hot Rotis.

Spicy Aloo Curry

Spicy Aloo Curry

Serves: 3

You will need

14 baby potatoes, boiled
1 tablespoon oil ( for baby potatoes )
Extra 1 tablespoon oil ( for curry )
2 bay leaves
3 cloves
2 cinnamon sticks
3 cardamom
1 onion, finely chopped
2 tablespoon ginger - garlic paste ( homemade )
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1 1/2 teaspoon coriander powder
2 tablespoon water
1/2 teaspoon salt ( or to taste )
1 cup ( 75 ml ) fresh curd ( well beaten )
1 teaspoon chopped coriander leaves

Method

Dilute red chilli powder, turmeric powder and coriander powder with 2 tablespoon water. Set aside.

Heat 1 tablespoon oil in a kadai / frying pan. Reduce the heat to medium and shallow fry boiled baby potatoes till light golden color. Stir continuously. Set aside.

Heat extra 1 tablespoon oil in a pan. Add whole spices ( bay leaf, cloves, cinnamon and cardamom ) and fry for 2 - 3 minutes. Add finely sliced onions and fry till golden brown and fragrant.

Add ginger - garlic paste and saute for 2 - 3 minutes.

Add diluted chilli powder - turmeric -coriander powder solution. Saute on a low heat for 3 minutes.

Add shallow fried baby potatoes and salt to taste. Mix it well and stir for 2- 3 minutes ( till all the spice ingredients are well coated on baby potatoes ).

Add 75 ml fresh curd and mix it well. Cover with a lid and cook on a very low heat for 5 minutes ( do not over boil the curry )

Sprinkle chopped coriander leaves and serve with hot Rotis.

Maddur Vada

Maddur Vada / Maddur Vade (Deep fried snack)

Makes: 10

You will need

100 g maida
100 g sooji ( rawa / Bombay rawa )
100 g rice flour
100 ml curd
1 onion, chopped finely
1 green chilli , chopped finely
1/2 teaspoon baking powder
3/4 teaspoon salt to taste
2 tablespoon chopped coriander leaves
2 pinches hing
Oil for frying ( 200 ml )

Method

In an iron kadai, dry roast rice flour, maida and sooji for 5 minutes on a medium heat. Keep aside for cooling.

Make a soft dough with all the ingredients and keep aside for 20 minutes. Do not add extra water. Dough should be soft.

Divide this dough into 9 equal portions. Make round balls and flatten into round shape.

Heat oil in a kadai. Deep fry vadas on a medium heat ( 2- 3 at a time ) in batches till golden color on both sides. Serve with tea / coffee.

Parippu Curry for Onam

Parippu curry prepared with a blend of coconut and mild spices and also a delicacy of Kerala Sadya.

Serves: 3

You will need



Green gram dal (Moong dal), washed -1 cup ( 100 g )


Water -2 cups ( 200 ml )
Cooking oil- 1/2 teaspoon


Turmeric powder - 2 pinches


Salt - 3/4 teaspoon ( or to taste )

For Coconut Paste:



Fresh Coconut, grated - 1 cup ( 100 g )


Green chillies - 1 big or 2 small


Jeera -1 teaspoon
Turmeric powder - 1 pinch
Water - 3 tablespoon

Make a smooth and thick paste of coconut in a mixer with water.



For seasoning:



Coconut oil/ oil - 2 teaspoon


Mustard seeds -1 teaspoon


Jeera ( cumin seeds )- 1/2 teaspoon
1 spring curry leaves


Dry red chilli - 2, broken


Method



Wash dal. Drain out water. Spread it over a kitchen towel for drying.

Roast the dal in a dry kadai till light golden color, while stirring constantly. Remove from heat.



Place the dal in a pressure cooker with 2 cups of water. Add half teaspoon cooking oil and turmeric powder. Reduce the heat to low after 2 nd whistle and cook for 10 minutes.

Add the ground mixture into the dal, salt to taste and mix well ( add 1/4 cup water if required ) and boil on a low heat for 5 - 8 minutes. mix everything together.

Pour this parippu curry into a serving bowl.

For seasoning:



Heat oil in a pan, add mustard. seeds. When they are spluttering, add curry leaves, jeera and red chilli. Sauté for 2 - 3 minutes and fragrant.



Pour the seasoning over parippu curry and serve with choru ( rice ) and other accompaniments ( sambar, kaalan, erisseri, achar, pappadam & payasam .. )

Fish Egg Fry ( Pananjeen Fry )

Fish Egg Fry

Serves: 2

You will need

1 cup ( 100 g ) fish egg
1 tablespoon oil
1 onion, finely sliced
1 small green chilli
1 spring curry leaves
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/2 teaspoon salt ( or to taste )

Method

Wash and clean fish. Carefully remove eggs from Sardine ( Mathi ) / Nemmeen / Rohu fish. Gently wash well and keep aside.

In a pan, heat oil. Add finely sliced onions and fry till golden color and fragrant.

Add slit green chilli and curry leaves,. Saute for 2 -3 minutes.

Add red chilli powder, turmeric powder and pepper powder. Mix it well and saute on a low heat for 2 - 3 minutes until raw smell goes.

Add fish egg and salt to taste. Mix it well. ( do not add water ). Stir continuously for 5 minutes and cook on a low heat for 10 minutes until dry and brown in color.

Serve as a side dish with rice, whole wheat bread, chapati or appam. It’s very tasty and easy to prepare.

Mathi / Sardine Curry

Mathi ( Sardine ) Curry

Mathi / Chaala / Sardine curry is very popular in Kerala Cuisine.

Serves: 3 - 5

Note: You can use this recipe for any fish variety . Allow the curry to stand for at least 2 hours before serving so that the gravy absorbs all the flavors.

You will need

15 Mathi ( Sardine )
1 tablespoon oil
2 onions, finely sliced ( or half cup small onion / chuvannulli, sliced )
10 cloves garlic, chopped
1 - inch piece ginger, chopped
1 green chilli, slit lengthwise
2 spring curry leaves
2 teaspoon red chilli powder ( or 1 3/4 - 2 1/4 teaspoon )
1/2 teaspoon turmeric powder
2 tablespoon water
2 tomatoes, finely chopped
1 cup water
1 teaspoon salt ( or to taste )

Method

Wash and clean mathi / sardine / chaala. Wash with salt ( or kallup ) till the water is clear. Drain out water completely and keep aside.

Dilute red chilli powder and turmeric powder with 2 tablespoon and keep aside.

In an earthen pot or pan, heat oil. Add finely sliced onions or chuvannulli. Fry on a medium heat for 5 - 8 minutes or till fragrant and golden color.

Add chopped ginger, garlic, green chilli and curry leaves. Saute on a low heat for 5 minutes.

Add red chilli powder- turmeric solution. Mix it well and saute for 5 minutes or till the raw smell goes.

Add chopped tomatoes, salt to taste and water. Cover with a lid and cook on a low heat for 10 minutes or till tomatoes are well blended.

Add and arrange mathi / sardines carefully over tomato gravy and cook for 10 minutes on a low heat or till done and gravy slightly thickens.

Serve with rice ( choru ), fish fry and pappadam or Palappam.