PAZHAM CURRY OR SWEET BANANA CURRY

                                  This pazham curry is one of the common breakfast in kerala with idiyappam [rice hoppers ].when we are abroad away from our home we will miss all these special treats of kerala............last time i went for vaccation i bought those idiyappam maker............then i started making this curry with  idiyappams...........in different parts of kerala they give different names for this curry.............in my side they call this aanam kachiyathu.in my hubby side its called pazham curry............in one cokery book i saw the name as chendamuriyan.................whatever the name this is one of the classic recipes of kerala passed on from generations..........so try nd enjoy...............

INGREDIENTS:

RIPE BIG BANANAS                           -2 CUT INTO SMALL PIECES
THICK COCONUT MILK                    -1 CUP
SUGAR                                                   -AS NEEDED
CARDAMOM PDR                                 -1 TSP
SHALLOTS CHOPPED                           -1 TBLSPN
GHEE                                                        -1 TBLSPN
SALT A PINCH

METHOD:

1. COOK BANANAS WITH LITTLE WATER AND A PINCH OF SALT
2. WHEN IT IS FULLY COOKED ADD COCONUT MILK AND COOK FOR 5 MIN
3. ADD CARDAMOM PDR AND SUGAR
4. REMOVE FROM FIRE AND KEEP ASIDE
5. HEAT A KADAI AND ADD GHEE
6. PUT SHALLOTS AND FRY TILL BROWN
7. ADD THIS TO THE BANANA COCONUT MITURE AND MIX
8. PAZHAM CURRY IS READY
9. SERVE HOT

SENDING THIS TO HEALING FOODS BANANA HOSTED BY KRITHY AT KRITHIS KITCHEN..................

ALSO SENDING THIS TO ANY ONE CAN COOK HOSTED BY AYEESHA RIAZ OF TASTE OF PEARL CITY.....................

MOONGDAL KOZHUKATTA

                      Kozhukattas OR RICE DUMPLINGS are one of my fav snacks from kerala and i love it any time of the day............we usually make it with coconut and jaggery stuffing.............but recently i saw this moongdal stuffing in one of my fav blogs MY FAVOURITE FOOD BY GANGA SREEKANTH..................i tried it then itself and it turned out so good...........the crunchy moondal stuffing is so nice that i couldnt stop even with 2...........

                  this is a keeper recipe..........i will make kozhukattas nw with only this stuffing..............thanx ganga for sharing this recipe............i made it exactly the same way as she made without any changes.......so iam not giving the ingredients and method again........the recipe is here.so try nd enjoy.........

sending this to bookmarked recipes every tuesday hosted by AIPI at US MASALA.................

EGG CURRY IN 5 MIN

                                          This curry actually came as a surprise for me...........i had actually decided to make a egg and peas curry from some cook book...............but when i had boiled the eggs i noticed that i didnt have many of the ingredients for that recipe...................then in the spur of the moment i just put all the ingredients i had and made this egg curry...............but it came really good............the main advantage is that this is super easy to make..............so try this and enjoy..............

INGREDIENTS:

BOILED EGGS             -4
ONION SLICED           -1
GINGER GRATED        -1 TSP
GREEN CHILLY            -2
TOMATO                        -1
TURMERIC PDR             -1/2 TSPN
COCONUT MILK           -1/2 CUP

FOR TEMPERING:

OIL            -1TBLSPN
MUSTARD SEEDS        -1 TSP
CURRY LEAVES           -A SPRIG


METHOD:

1. Pressure cook onions,ginger,green chilly,tomato and turmeric pdr for one whistle.
2. when all pressure has gone open lid of cooker and add boiled eggs and heat for 5 min
3. then add coconut milk and heat for 2 more min and keep aside
4. heat oil in a kadai and temper the curry with ingredients for tempering..........
5. hot and easy egg curry is ready.............

KERALA CHICKEN FRY

                                                      However health conscious we are there are somethings that we can never say no.................this chicken fry is such a dish....................this is something that always breaks my diet .............my kiddo and dh enjoys this somuch...................so try this and enjoy.................

INGREDIENTS:

CHICKEN                           -1/2 KG CUT INTO BIG PIECES
GINGER- GARLIC PASTE - 2TBLSPN
GREEN CHILLY                  - 3-4
RED CHILLY PDR               -1TBLSPN
TURMERIC PDR                  -1/2 TSP
YOGHURT                            -3-4 TBLSPN
CORIANDER LEAVES            - LITTLE
CURRY LEAVES                    - A SPRIG
SALT TO TASTE
OIL FOR FRYING

METHOD:

1. GRIND GINGER GARLIC,GREEN CHILLY,RED CHILLY PDR,TURMERIC PDR,CORIANDER LEAVES,CURRY LEAVES,SALT AND YOGHURT IN A GRINDER TO A PASTE.
2. MARINATE THE CHICKEN WITH THIS GROUND PASTE OVER NIGHT OR FOR ATLEAST 5 HRS
3. HEAT IN OIL IN A KADAI AND DEEP FRY THE CHICKEN PIECES TILL GOLDEN BROWN ON BOTH SIDES.......
4. SERVE HOT................

MALABAR BANANA CAKE

                                  This is actually a recipe from the malabar side of kerala................me being from the other side dont know the actual recipe...................but i have tasted this so many times................so this is my version of this banana cake..............so all my friends from malabar side plzzz bear with me if this is not the actual recipe...............but one thing i can guarantee is it tastes very nice..............so try this and enjoy.......nd dont blame me if ur dress size increases.......................

INGREDIENTS


RIPE INDIAN YELLOW BANANA                       -2 BIG
EGG                                                                          -4
SUGAR                                                                     -1/2 CUP
CARDAMOM PDR                                                   -1/2 TSP
GHEE                                                                          - 2 TBLSP
MILK                                                                           -1 TBLSP

METHOD

1. CUT BANANAS INTO CUBE SIZED PIECES
2. ADD GHEE IN A NON STICK PAN AND FRY BANANAS TILL GOLDEN BROWN
3. IN A MIXIE MIX EGGS,MILK,SUGAR AND CARDAMOM PDR
4. IN A GREASED BAKING PAN SPREAD THE BANANA PIECES
5. ADD THE EGG MIX N TOP OF IT
6. BAKE IN A PREHEATED OVEN AT 160 C FOR 20 MIN OR UNTIL A SKEWER INSERTED COMES OUT CLEAN
7. CUT INTO PIECES AND SERVE

MIXED VEGETABLE UPMA

                                                  Breakfast is the biggest problem in my house.............dh and jr are really fussy when it comes to breakfast.................both have entirely different tastes..................if ever i ask the question what do you want for brekky today then iam trapped..................there will be a long list that keeps me in a thinking mode till lunch...............the question in my mind would be healthy or easy...................i know most of the moms with kiddies will be thinking like this...........but this breakfast is something thats very easy to make and at the same time healthy.............and in my place both kiddo and his father likes it.................so try this and enjoy.............


INGREDIENTS

ROASTED RAVA/SEMOLINA                      -1 CUP
MIXED VEGGIES                                            -3/4 CUP
ONIONS CHOPPED                                        - 1 SMALL
GINGER CHOPPED                                         - 1 TSP
GREEN CHILLY CHOPPED                            -1 
MUSTARD SEEDS                                            -1 TSP
OIL/GHEE                                                          - 1/2 TBLSPN
CURRY LEAVES                                                - A SPRIG
WATER                                                               -1 1/4 CUP
SALT TO TASTE

U CAN ADD ANY VEGGIES U LIKE.I ADDED CARROT,BEANS,GREEN PEAS AND CORN..............

METHOD

1. ADD A LITTLE OIL IN A KADAI AND ADD MUSTARD LEAVES.
2. WHEN IT SPLUTTERS ADD CURRY LEAVES AND ONIONS AND SAUTE
3. THEN ADD GINGER AND GREEN CHILLY
4. WHEN ITS RAW SMELL GOES ADD THE VEGGIES
5. SAUTE FOR 5 MIN
6. ADD SALT AND WATER AND COVER AND COOK TILL WATER BOILS
7. WHEN WATER BOILS ADD RAVA LITTLE BY LITTLE AND STIR
8. WHEN ALL THE WATER DRAINS AND RAVA GETS COOKED REMOVE FROM FIRE.........
9. SERVE HOT
10. ENJOY..............

sending this to kids delight event in priyas now serving......................

MALASIAN PARATHA aka MADAKKICHUTTA CHAPATHI

                          Madakkichutta chapathi literally means turned and rolled chapathi...........it is almost similiar in taste to kerala poratta only difference is in the layers..........................every one in my family loves this chapathi..............only thing is they want it straight from the tawa.......it also tastes more when served hot...........so try this and enjoy.................

INGREDIENTS:

WHOLE WHEAT FLOUR              -1 CUP
MAIDA                                            -1/2 CUP
SALT TO TASTE
WATER TO MAKE A SMOOTH DOUGH
GHEE

METHOD:

KNEAD ALL INGREDIENTS EXCEPT GHEE TO MAKE A SMOOTH DOUGH.KEEP IT ASIDE FOR 15 MIN.TAKE A BIG SIZE BALL AND ROLL INTO A ROUND CHAPATHI.APPLY SOME GHEE ABOVE IT.SPRINKLE LITTLE MAIDA ON TOP OF IT.

NOW ROLL ONE END TO THE CENTRE............

NOW ROLL OTHER END AND COVER THE FIRST ROLLED END..........

AGAIN ROLL BOTH ENDS AND MAKE IT A SQUARE.................

NOW REPEAT THIS PROCEDURE AND MAKE SQUARES UNTIL ALL DOUGH IS FINISHED..............KEEP IT ASIDE FOR 15 MIN OR MORE...........REMEMBER TO KEEP IT COVERED.DONT LET THE DOUGH DRY UP....................
NOW TAKE EACH SQUARE AND ROLL IT INTO A BIG SQUARE CHAPATHI...........

 FRY ON A TAWA TILL BOTH SIDES ARE COOKED...........APPLY LITTLE GHEE........SERVE HOT AND ENJOY WITH ANY VEG OR NON VEG CURRY..................I SERVED WITH SCHEZUAN BEEF THE RECIPE OF WHICH I WILL POST LATER.....................

MEEN PATHIRI [STUFFED RICE PANCAKES]

                                          Meen pathiri aka stuffed rice pancake is a famous dish from the malabar side of kerala...........eventhough iam not from that side my mom makes all these dishes.........i learned this from her.................i will not say that this is a super easy dish to make..........but one thing i can say its worth trying.................every one will luv it...............here i have used fish filling................but u can try filling of ur choice.............but fish tastes the best.................
so try this and enjoy..........................


INGREDIENTS:

1.  RICE FLOUR                                               -2 CUP  
2.  WATER                                                         -3CUP  
3.  CUMIN SEEDS                                            -1/4 TSP
4.  SHALLOTS                                                   - 5           
5.  GRATED COCONUT                   -               - 1CUP     
6.  SALT                                                                   -3/4 TSP



GRING INGREDIENTS FROM 3-6 IN A GRINDER..........BOIL WATER AND ADD SALT....THEN ADD RICE FLOUR AND GROUND PASTE.........REMOVE FROM HEAT ANDKNEAD TO A SMOOTH DOUGH..........KEEP COVERED.....THIS IS THE PANCAKE MIX...............



FOR FILLING:

1.  ANY FISH FILLETS                        -1/2 KG
    RED CHILLY PDR                           -2 TBLSPN
   TURMERIC PDR                              -1/2 TSP
   SALT                                                   -TO TASTE
   OIL                                                       -2 TBLSP


MIX ALL INGREDIENTS EXCEPT OIL IN FISH AND KEEP ASIDE FOR 5 MIN.....THEN FRY IT AND SHRED INTO PIECES..........KEEP IT ASIDE..........




2.  ONION                                               - 2 SLICED
GINGER- GARLIC PASTE                   -2 TBLSPN
GREEN CHILLY                                     -2 CHOPPED
RED CHILLY PDR                                  -1 TSP
CORIANDER PDR                                  -2 TSP
GARAM MASALA PDR                         -1 TSP
TOMATO SLICED                                   -1
CORIANDER LEAVES                            -FOR GARNISHING
SALT                                                           -TO TASTE
OIL                                                              - TBLSP


METHOD:


HEAT OIL IN A WOK...........
SAUTE ONIONS,GINGER-GARLIC PASTE AND GREEN CHILLIES FOR 5-10 MIN
THEN ADD ALL DRY PDRS TO THIS AND SAUTE FOR 30 SEC
THEN ADD CHOPPED TOMATOES AND SAUTE TILL OIL OOZES OUT
THEN ADD SHREDDED FRIED FISH,SALT AND CORIANDER LEAVES........SAUTE
FILLING IS READY


NEXT IS STUFFING
IN KERALA WE USE BANANA LEAVES FOR ROLLING THE DOUGH
HERE DUE TO UN AVAILABILITY OF THAT I USED ALUMINIUM FOIL
CUT FOIL INTO SMALL SMALL PIECES
TAKE A FOIL AND PRESS LITTLE DOUGH IN IT
ROLL IT WITH HANDS
DO THIS WITH ALL FOILS AND TILL DOUGH FINISHES
ABOVE ONE ROLLED DOUGH ADD A LITTLE STUFFING
COVER IT WITH ANOTHER ROLLED DOUGH AND REMOVE THE FOIL ABOVE IT
SEAL ENDS 
WITH THE FOIL DOWN COVER THE WHOLE STUFFED PANCAKE
DO THIS TILL ALL DOUGH AND FILLING IS FINISHED
STEAM THIS IN A STEAMER
UR MEEN PATHIRI IS READY TO SERVE

KINNATHAPPAM [RICE CAKE]

                            kinnathappam literally means cake in a plate.it may be so called becoz it is steamed in a plate..............my mom used to make kinnathappam on ramzan when i was small.at that time me and my sis used to hate it.we used to dream about all those doughnuts,muffins etc which were rare at that time.........but now when we are in the middle of all these things i luv to have my moms sweet kinnathappams................now i make this in the evenings and think of my mom..........iluv u mummy.................
there are many versions of kinnathappam..........this is how it is made in our home.typical thrissur[a district in kerala]style kinnathappam................
so this kinnathappam is for all those who miss their moms................oh i miss her so much............try this and enjoy.....................


INGREDIENTS:

ROASTED RICE FLOUR                      -2 CUP
JAGGERY                                              -1 CUP MELTED IN 2 TBLSPN WATER
COCONUT SCRAPPED                         -1/2 CUP
JEERA                                                    -1/2 TSP
SHALLOTS                                             -2-3
cardamom pdr                                          -a pinch
CASHEW NUTS                                      -FOR GARNISHING
GHEE                                                     -2 TSP


METHOD:

IN A MIXIE GRIND TOGETHER RICE FLOUR,JAGGERY,COCONUT,SHALLOTS,cardamom AND JEERA.MAKE A BATTER OF IDILY BATTER CONSISTENCY.IF U WANT ADD LITTLE WATER.GREASE A PLATE WITH GHEE.ADD THE BATTER TO THIS.ADD CHOPPED CASHEWS AND STEAM IN A STEAMER TILL A SKEWER INSETED COMES CLEAN...........enjoy

SENDING THIS TO THE SERIES ANY ONE CAN COOK....................

EGG ROAST AND MY FIRST AWARD.......................

                                                 I cant believe its 1 month since i started blogging and now i even recieved an award................thanks ambreen for the award..................

so this is one of the signature dishes of kerala.............i didnt notice until now that some shadow had come in the picture.................whatever, this dish will be a treat for all spicy food lovers..................so try and enjoy................


INGREDIENTS:

HARD BOILED EGGS               -4
ONION                                       -2 MEDIUM SLICED
TOMATO                                    -2 MEDIUM SLICED
GINGER-GARLIC PASTE          - 1TBLSPN
RED CHILLY PDR                      -1 TSPN
CORIANDER PDR                       -2 TSPN
TURMERIC PDR                          1/2 TSP
GARAM MASALA PDR              -1/2 TSP
SALT                                            -TO TASTE
CORIANDER LEAVES                -FOR GARNISHING
COCONUT OIL                            -1 TBLSPN

METHOD:

1. HEAT OIL IN A KADAI
2. SAUTE ONIONS TILL GOLDEN BROWN
3. ADD GINGER-GARLIC PASTE AND SAUTE FOR 5 MIN
4. ADD TOMATOES AND SAUTE TILL THEY ARE MASHED AND OIL OOZES OUT
5. ADD ALL DRY PDRS AND SAUTE FOR 5 MIN.
6. SLIT EGGS TO HALF AND ADD TO THE ABOVE
7. ADD LITTLE WATER
8. CLOSE LID OF KADAI AND COOK ON LOW HEAT FOR 5 MIN
9. REMOVE FROM HEAT AND TRANSFER TO A SERVING DISH.
10. GARNISH WITH CORIANDER LEAVES
11. SERVE WITH CHAPATHIES,POORI,NAAN ETC..........

NOW I ADD ON MY FIRST AWARD...............

                                    

I PASS THIS AWARD TO..................

SMITHA OF SMITHAS SPICY FLAVOURS
HASNA OF KACCHUS DELIGHTS
PLATEFUL OF PLATEFUL
MALLU GIRL OF MALABAR SPICES
MADHURA MANOJ OF EASY COOKING FOR AMATEURS
SHABS OF SHABS CUISINE

PASS THIS AWARD TO YOUR FRIENDS..............................

STUFFED CHICKEN ROAST [KOZHI NIRACHATHU]

                                                       I had seen the recipe for this stuffed chicken in many cookery books.......i thought only experts can make this.amateurs like me should just eat and enjoy................when we went to one dinner party at our cousins place she made this and convinced me that this is easy to make.............so i thought i will give a try.........and here iam with this recipe.............

Actually i think this is more easy than making chicken fry coz we dont have to turn individual pieces.................and moreover this is a party rocker..............

So try this and become the star of the day..................................................................


INGREDIENTS:

CHICKEN WHOLE            -1{I USED 1000 GMS CHICKEN}

FOR STUFFING
boiled egg                             -1
oil                                          -1tblspn
onion                                   -2 small
ginger-garlic paste              -1 tblspn
green chilly chopped            -2
tomato                                  -1 medium chopped
red chilly pdr                         1 tspn
turmeric pdr                             -1/2 tspn
salt to taste

FOR MARINATION
red chilly pdr-1 tblspn
turmeric pdr-1/2 tsp
coriander pdr-1/2 tblspn
pepper pdr-1 tspn
ginger garlic paste-2 tblspn
garam masala-1/2 tspn
curry leaves-a sprig
water to make a paste
salt to taste
in a grinder make a paste of this marinade...............


FOR MASALA GRAVY
onion-3 big
ginger-garlic paste-2 tblspn
green chilly-2
tomato chopped-3 big
red chilly pdr-1 tblspn
coriander pdr-2tblspn
turmeric pdr-1/2 tsp
salt to taste

                               
                           


METHOD:

                 Clean the inside of the chicken.....if u r buying frozen chicken the inside will be claened............next step is making the stuffing.add oil in a kadai.saute onions.when it is golden brown add ginger garlic paste and green chilly.when it is sauted add the topmatoes.when oil oozes out from that add all the drry pdrs.next add the boiled egg.check salt and close the lid of the kadai.keep in medium heat for 5 min.remove from heat.when the mix is cooled stuff it inside the chicken.

Next step is stitching the hole with the stuffing............after it is stitched tie two legs and hands of chicken with a kitchen knot.make incisions on the body of chicken with knife.marinate with ingredients for marination.keep for 15 min.boil the chicken in a heavy  nonstick pan.dont add water.the water oozing from chicken is enough for boiling it.

Next step is frying the chicken.add oil in a kadai and fry chicken.turn it around so all the parts are fried.drain into a kitchen towel.u can also bake chicken in oven if you want and avoid frying part.

then prepare masala for this.add little oil leftover from frying in a kadai.saute onions followed by ginger garlic paste,green chilly and tomatoes.when tomatoes are mashed add all dry pdrs and saute for 5 min.then add the fried chicken to this.add little water. close the lid of kadai and cook on medium heat for 10 mon.tranfer to a serving bowl.remove the stitches from the chicken..........this is the delicious fruit of all your hard work................enjoy........................
                            

BANANA FRITTERS AKA PAZHAM PORI

                                                 Yesterday it was raining a bit here.......nothing compared to those heavy rainfalls in kerala.....whenever there is rain there is only one thing all the keralites anywhere in the world will crave.its none other than a cup of tea and pazham pori............these are one of my favourite snacks.............and very good on rainy days..................so i made these yesterday and dh and jr"S"had a good time finishing it...........so try thise simple recipe.................

INGREDIENTS:

ripe bananas cut into thin slices-4
maida-1 cup
rice flour 1 tblspn
coconut milk pdr-1tblspn{both this and rice flour are optional.add if u have}
cardamom pdr-1/2 tspn
sugar-1tblspn{if ur bananas are not sweet}
salt-a pinch
water- enough to make a batter

METHOD:

make a batter with all ingredients except banana.it should be in a idily batter consistency.in a kadai add oil and when it is hot ,dip bananas in batter and fry on both sides.serve hot.enjoy.............

im sending this recipe to http://tasteofpearlcity.blogspot.com/2011/01/any-one-can-cook-series-14.html

KERALA FISH ROAST

                                              Now a days there is so much research going on about young childrens use of computers.when v r living in this era of technology we cant hold back our children for long from using all these.so we hav to give our children some time for using the internet.but as parents we are still grappling with how much is too much...........
                  People without kids at home may find the statistics surprising :more than a quarter of kids age 4 to 6 use a computer during a tyipical day and spend an average of 50 min at it.
          Better solution for kids not misusing the internet is to give a fixed time{for 30 min } for using the computers rather than never giving it to them.always remember to keep the computers in the drawing room were u can keep an eye on ur kid........and most important spend quality time with ur children.then u will find that they will stop saying immmmmmm boreddddd......................and will not even want to spend their daily 30 min in the internet,,,,,,,,,
            Any way all these international topics have nothing to do with this simple kerala fish roast.....when making fish i always have to think so much becoz i have to consider both the needs of my fish choosy dh and fish loving jr"S".both of them love this curry.this curry can be taken with both rice and rotis.so here is the recipe for kerala fish roast...............
INGREDIENTS
FISH FILLET{I USED KING FISH}-1/2 KG CUT INTO CUBES
ONION-3 MEDIUM
GINGER-GARLIC PASTE-1 TBLSPN
GREEN CHILLY-2
TOMATO-3 MEDIUM
RED CHILLY PDR-2 1/2TSP+1TSP
CORIANDER PDR-2 TSP
TURMERIC PDR-1/2TSP+1/2 TSP
CURRY LEAVES- A LITTLE
COCONUT OIL-1 TBLSPN+1 TBLSPN
       
                          METHOD
marinate fish pieces with 1 tspn red chilly pdr,1/2 tspn turmeric pdr and little salt.fry these in 1 tblspn coconut oil.drain in a kitchen towel and keep aside.add remaining oil in a kadai and add curry leaves.then add sliced onions.saute onions.when onions are golden brown add ginger-garlic paste followed by green chilly.saute for 1 min.add sliced tomatoes.when tomatoes are mashed add all dry pdrs.saute for 1 min.then add fried fish pieces.add 1/4 cup water.close lid of kadai and simmer it for 5 min.open lid and transfer to a serving dish.try to use coconut oil itself to get that NADAN taste.

kerala style MAC N BEEF

                                                  Now a days its the era of fusion.everywere we hear about fusion.fusion music,fusion dresses,fusion this,fusion that blah blah blah..............so i thought i would also go with the world...........this is a fusion food...........combining indian and continental.................actually this is one dish that was made becoz of my laziness...............lets call this erachi pidi{rice dumplings in meat gravy}reloaded.............or i think mac n beef is more stylish............any

ways what ever the name this dish is delicious..............try this and eNJOY

                 
INGREDIENTS
macroni-200gms
onion[choppes]-1 small
tomato{chopped}-1 small
beef or any meat of your choice-200gms
red chilly pdr-1 tbsp
coriander pdr-1 tbsp
turmeric pdr-1/2 tsp+1/2 tsp
coconut grated-1/2 cup
cumin seed-1/2 tsp
curry leaves-little
shallots-4-5
oil-1tblsp
            METHOD
cook macroni with water and salt.drain and keep it aside.cut beef into very small cubes.in a pressure cooker add beef cubes,onion,tomato,chilly pdr,coriander pdr,1/2 tsp turmeric pdr and salt.pressure cook till it is done.now fry the coconut with cumin seeds and turmeric till it is golden brown.grind this in a mixie with 1/2 cup water.in a heavy bottom vessel add the cooked macroni,beef masala and the coconut masala and cook for five min.keep it aside.temper it with oil,shallots and curry leaves............ur mac n beef is ready...........