South Indian Yogurt Mix Veg Curry

You can call this recipe a cross between avail and a kadhi, its a wonderful recipe to have with rice and pickles. Best part is its a mix veg so your getting your veggie fix too.

 

This dish tastes best when allowed to rest a few hours, so I insist you make it in the morning and you will have it ready and yummy for lunch.

 

For 2 servings
1 medium size raw banana (peeled and cut length wise)
1 medium carrot (peeled and cut length wise)
4/6 cut pieces of drumstick
2/4 long beans cut the same size as the carrot and raw banana.

Whisk
2 tsp rice powder
1/2 cup water
1 green chili
2 tsp coconut powder
1 cup yogurt
1 tsp ginger grated

1 tsp turmeric
1 tsp pepper pwd

Tempering
few fenugreek seeds
1 tsp mustard seeds
1/2 dried red chili
pinch hing

Start by whisking the rice powder, water, green chili ,ginger ,coconut powder and yogurt. You get a smooth gravy by doing this in a blender.
Try not to add too much rice powder as it will make the gravy too thick.

Boil the veggies in about 1/2 cup water, add salt and pepper powder.
Once the veggies are 80 % cooked add in the whisked yogurt mix, cook on low stirring gently.
Allow to boil, if the yogurt mix looks thick add in some water and stir quickly to avoid lumps.
Do not over cook the veggies.

Now all you do is in a tempering pan add ghee and the fenugreek seeds, mustard seeds, curry leaf, hing and whole red chili.

The beauty of this dish is the aroma of the whole red chili very lightly burnt, so make sure it gets a dark colour while tempering.

Now your done, serve with rice and enjoy !

Kerala Style Mussel Fry (kallumakai fry)

Mussels (kallumakai) are a delicacy in the north Malabar side of Kerala, they are made into a curry, fried, steamed and even cooked as a spicy biryani.
My mom prepared them for lunch today and they turned out crispy a bit spicy with a hint of thick coconut milk, they were just amazing.

This dish also happens to be my most favourite side dish along with rice and lentils.

Here's the easy recipe for mouthwatering  Kerala style you guys !

 

Use fresh mussels for best results and make sure you clean them thoroughly.

For 250 g medium size mussels

 

Marination

1/4 tsp turmeric

1/4 red chili powder

salt to taste

 

For the masala

1 large onion chopped

6/8 chopped garlic

3/5 green chili slit

Few curry leaves

Small piece of tomato

1/4 tsp red chili powder

Small piece chopped ginger

2 tbs thick coconut milk

 

 

                                      
Marinate the mussels for 15 min, then cook with less than half cup water on medium heat

Once the mussels are cooked in another pan add in oil and saute the garlic, ginger and green chili.

Add in curry leaf and saute another min then add in the onion, saute till pink then add in salt and the red chili powder. Cook for 5 min then add in the tomato.

Saute for a few min till the tomatoes are cooked then add in the mussels.

Be gentle and add in the mussels , cook till completely dry and well coated with the masala paste.

Last add in the coconut milk and saute for  2/3 min more.

Now your done, serve hot and enjoy yummy Kerala style mussels.

 

 





Peanut Rice (Quick Indian Lunch Box Recipe) | Peanut Flavoured Rice for Lunch Box

Rice flavoured with crunchy peanuts is another common South Indian dish, very easy to prepare too.

I add a bit of yogurt for extra flavour and I mostly serve this rice with spicy potato sabzi so the yogurt balances the flavours perfectly.

 

You may carry this in your lunch box and it tastes great even with out re-heating. Just make sure you consume it within 6 hours.

 

For this simple Indian Lunch Box recipe you need

Cooked rice 2 cups
1/2 cup peanuts
1 tsp grated ginger
4/6 curry leaf
1 tsp crushed red chili
1 tsp mustard seeds
1/2 cup yogurt
1 tsp hing
2/3 tsp sesame oil
salt to taste

                

 

Add oil and crackle the mustard seeds, then saute the ginger,hing,curry leaf and the crushed red chili.

 

 Then add the crushed peanuts and saute till light brown .Add in salt and the yogurt, keep a very low flame as the yogurt can curdle.

Now add in he cooked rice and mix well.

It is done now, really simple I told you.

 

 

Idli Podi Recipe (spicy gunpowder) | Idli/Dosa Spice Powder

Here is a spicy idli podi recipe.

 

15 whole red chilis

1 tbs hing

1 tbs whole coriander seeds

1/2 cup urad dal

15 curry leaf

1/2 tsp mustard seeds

 

Start by adding 1 small tsp oil to a pan,allow to heat and add mustard seeds.

 

Next add the urad dal and saute till light brown,add the curry leaves too.

 

Remove the ingredients and keep aside,in the same pan add some more oil.

 

Saute the dry red chili,hing and whole coriander seeds till aromatic and light brown.

 

Now allow to cool and mix all the ingredients well.

 

Grind coarse or to a fine powder and store in an airtight container.

 

Serve the powder mixed with ghee and eat with dosa or idlis.

Spicy Fish Curry (kerala style fish curry)

This recipe happens to be my husbands favourite fish curry recipe, in Kerala each region has their own version of making  spicy fish curry and when we crave some fish curry and rice this is my go to recipe. Pomfret is the fish I prefer most of the time, but you may try any fish of your choice.

My recipe is very basic and for best results use freshly grated coconut milk and instead of onions use only shallots.

Recipe source : Hubby
You need
Pomfret cut thinly and marinated with turmeric and salt for 15 min
4 garlic + 1 inch ginger crushed
2 green chili slit
10/12 shallots chopped fine
1 small raw mango chopped
1/2 cup tamarind water (tamarind soaked in 1/2 cup hot water)
1/2 cup coconut milk
Spice paste (mix all the spices with little water to make a paste)
2 tsp Kashmiri red chili powder
1 tsp regular red chili powder
2 tsp coriander powder
1 tsp turmeric powder
salt to taste
Tempering
5/8 curry leaf
1 tsp mustard seeds
4/6 fenugreek seeds
5 shallots cut thinly

 

Start by lightly frying the marinated fish, just for 2 min on each side. Keep aside.
Traditionally this step is skipped, but I like the fish to be lightly fried before I add it to a gravy.

Add oil in a pan and add in the crushed garlic/ginger, green chili along with half of the shallots.

Sauté till light pink then add in the spice paste ,saute till the oil separate's.
Mixing the dry spice powders in water and then adding it to oil prevents the spices from burning.

Now add in 1/2 cup water and the raw mango slices, also add in the tamarind water.
Boil for 2 min and add in the fish pieces and salt to taste. Allow to cook for 5/7 min.
Then add in the coconut milk and cook for another 2/3 min on low. Switch off the flame.

Temper with mustard, fenugreek seeds, curry leaf and the rest of the shopped shallots.
Lightly brown the shallots, this brings out a nice flavour.
Add this tempering to the gravy and cover with a lid.Serve only after 2/3 hours for best results.

Enjoy with steamed rice.

Kalathappam (north malabar snack recipe) | Easy Kalathappam Recipe

Kalathappam is a steamed rice cake made in Kerala which is served during breakfast or tea time, you will find this dish mostly eaten in the north Malabar region of Kerala.

 

This yummy snack has a unique taste and a wonderful aroma which we get from the jaggery along with the fried shallots and dry fruits. All these wonderful flavours together is what makes this Kerala style rice cake a true Malabar specialty.

 

I'm making it in a pressure cooker but you can make it in a heavy pot and cook it on very low heat till done. I find the pressure cooker method easier.

 

So here's an easy recipe for traditional tasting kalathappam in a pressure cooker

 

 

raw rice - 1 cup

 

cooked rice - 1/2 cup

 

jaggery - 2 blocks or more to taste

 

fresh coconut slices  1/2 cup

 

salt 1/2 tsp

 

shallots - 10

 

baking powder 1/2 tsp

 

fennel seeds - 1/2 tsp (optional)

 

cashews - 10

 

ghee 4 tbsp.

 

cardamom powder - 1tsp

 

First start by soaking the raw rice for 4 hours, then grind it to a fine paste adding 1/2  cup water and the cooked rice. You can also add fennel seeds for a nice flavour and aroma.

Also melt the jaggery with  1/2 water and cool 2/3 min, when still warm (not hot) mix it will the rice batter.Add baking powder,cardamom and salt at this stage and allow to rest 5/10 min.

After 10 min lightly heat the mixture on a low heat for 2/3 stirring continuously, or else it will get stuck at the bottom. Heating the batter brings out a better flavour and texture to the kalthappam.

Now take your pressure cooker and add the ghee,then fry the cut shallots, coconut and cashews. Remove and keep aside. There will be some ghee left in the pan.

Mix half of the fried mix in the rice batter and save some for topping.
Pour in the rice mixture in the pressure cooker which has some ghee, add in the rest of the fried mix on top. Now place the lid with out the whistle and cook on high for 2/3 min.

After 3 min keep a very low the heat and cook for 15/20 min.

Once cooked let it rest for 15 min before you open the lid.

Now your done, hope you guys try this.

 

How to make Kalan (Onam Recipe) | Kalan Recipe

Kalan is a yogurt and coconut based curry.It is usually made with yam and raw banana and is a must have in the Onam Menu List.

I made Kalan with yam a day before as it tastes better after a few hours.

Will post pics of the Onam Lunch in my next post.

For now Wish you all a Wonderful Onam.

 For Kalan you need

Yam or Raw Banana cut into squares
Yogurt - sour yogurt is best for this dish .It needs to be beaten  to remove any lumps
Pepper powder 1 tsp

For the coconut paste
coconut + turmeric (haldi)+green chili - grind all this

For the temperingMustard seeds (rai) 1 tsp
Fenugreek seeds (methi)1/2 tsp
Dry red chili - 3
Curry leaf -5/6

 Start by boiling yam in water with pepper,salt and turmeric added in.

Once the yam is half cooked add the coconut paste and boil.

Now add in the beaten yogurt and shut the flame,if you boil it further the yogurt with curdle.you do not want that do you?

Temper with mustard seeds,fenugreek seeds,curry leaf and dry red chili.

Cover with a lid for a while,it tastes once the flavours mix in well.

Serve it for your Onam 2012 Sadya !!

Kerala Appam (Palappam) and Malabar Egg Stew Recipe

This recipe is Kerala Appam without the Palappam Appam chatti or Appam tava,i just could not get hold of a good non stick Appam tava anywhere,i was so impatient and just to give it a try.

So then i made it on my regular tava and it was perfect.
Again i did learn something from this,it is to try something in your own way and make it work.

Here's how i made it -

Soak 2 cups rice for 5/6 hours - Use any rice,dont stress on it.

For the batter - 
grind the soaked rice with 1/2 cup cooked rice and 1/2 cup grated coconut(you can use 1/2 cup coconut pwd too) - Add water little at a time so you have control on the batter.
The batter must not be too thick or too runny.

We also need 1 tsp yeast - 3 tsp sugar - 1tsp salt - 1 tsp baking soda
warm less than 1/2 cup water and add the sugar,to this add the yeast and set aside for 15 min.

t.i.p- never ever dissolve yeast in hot water and do not add salt to the water when you add yeast.It wont rise,after 15 min the yeast and sugar will get frothy.

Allow to ferment for 10/12 hours.After fermenting overnight add salt and baking soda then keep aside for 15/20 min(i use this time to make the stew)

Now take your appam Kadai and make the Appams.as you can see i'm using my non stick omelet pan.

perfect right?

 My Malabar Egg Stew Recipe.
You can make Chicken or Potato Stew the same way.

serve hot for breakfast

View for Kerala Veg Dishes

Kerala Style Beans and Raw Banana Thoran (Onam / Vishu Recipe) | Raw Banana Thoran

This recipe is a quick Kerala Style Beans and Raw Banana side dish.

It is made during Onam and Vishu.Just make sure you garnish with grated coconut on top for the final touch.

To make this yummy Raw Banana and Beans Thoran
 chop the beans very fine,and cube the raw banana and keep in water until cooking...okie here's the recipe

temper the oil with mustard seeds,urad daal,chana daal,curry leaf,dried red chili,grated ginger and shallots cook till soft(make sure it does not brown)..

now add in the raw banana and coriander pwd along with red chili and turmeric pwd,cook 2 min then add the beans.

saute adding some salt then sprinkle some water and cook till soft ! to finish add a little grated coconut and then your done !

Kerala Style Olan for Onam / Vishu

Olan is a mild side dish which is served during the famous Kerala Festival Onam.

It is very quick to make and gives you a great aroma once done.

Olan is one of the dish that completes the Onam Sadya,so it is a must have on the Onam Menu List.

Give it a try you will love it.

To start-
Soak blackeyed peas overnight then pressure cook with salt till soft(not mushy)

boil yellow or white pumkin ,green chili with salt,once its a bit soft now add cooked blackeyed peas and boil for 2/3 min..please do not over boil it.

add in thick coconut milk and a little salt..keep the flame low.

in another pan heat oil,add mustard seeds and curry leaf and pour over the blackeyed peas..now its done..

Tip - do not over mix,and use fresh coconut milk for best results.

Now you have the Best Kerala Olan  ready.

Wish you all a Happy Onam / Vishu

Kerala (Malabar ) Chicken Curry (Kerala Chicken Curry)

Here's the recipe for spicy mouth watering Malabari Chicken Curry,its my ultimate favourite dish..

Kerala style chicken (Malabar Chicken) curry is a spicy and aromatic chicken curry,this is usually eaten with Appam,Ghee rice and even Kerala style bread which is a bit sweet than the regular bread in other states.

Hope you guys try it some day!

marinate chicken with salt,red chili,turmeric and coriander pwd for 6 to 8 hrs
then add some oil in a pan and cook till light brown-50% cooked

for the spice paste
fennel seeds
coriander seeds
pepper pwd
cloves
cumin seeds
a bit of fenugreek seeds



add some oil and saute the spices with coconut till all the spices leave an aroma




grind all this to a paste adding little water
in another pan saute onions-ginger garlic-green chili and curry leaves
add red chili pwd and the spice paste,cook till the oil separates



then add in the chicken and saute for 5/7 min

now add salt,and 1 cup water and cover for 10 min till the chicken is cooked

after 10 to 15 make a tempering of
pearl onions,curry leaf and mustard seeds
also add in some kashmiri red chili for a red colour



pour over the cooked chicken curry and your done !!!

                                                              Sent to anuzhealthy kitchen

Onam Payasam (Parippu Payasam / Parippu Pradhman)

As always i simply love the Kerala Payasams my mama makes,and my favourite is Parippu Pradhaman.

Mama's Payasam always has the right texture and flavour.I wonder how she gets it perfect every time.

I made this Parippu Payasam thinking of her. It is very strange as till date i have never stood and watched her cook this Parippu Pradhaman in detail,all her recipes that i have tried until now have been made with the taste of her cooking floating in my mind,and it ends up the same,its my luck i'm sure..

Here's the recipe for this easy and wonderful Moong Dal Payasam/Kheer aka Parippu Pradhaman.

Please Note- This is not my mothers recipe !




for my mama !

For this you need 1 cup moong daal
jaggery- grated 1/2 cup
cardamom pwd 2 tsp
ghee 1/2 cup
In case you wanna skip the fresh coconut milk use tinned coconut milk
if you are health conscious - use 1 cup coconut milk and 1 cup water...

I always feel that these dishes are not made often so its always good to be generous while using the ingredients and not compromise on anything..

 

roast moong daal on a low heat till brown(not burnt)
it takes time so be patient

nuts-cashews-coconut cut in squares and rasins
1cup thin coconut milk
1 cup thick coconut milk

pressure cook the moong daal once roasted adding 2/3 spoons of ghee-1 whistle and remove the pressure quickly.

make sure the grains don't get mushy

the texture is very important in this dish,so be gentle when you mix.

also melt the jaggery adding 1 cup water


see how the grains are intact,that's what we need,mix in the melted jaggery
then add the thin coconut milk and boil on a low heat,keep stirring
add in the cardamom pwd now
if you feel the kheer is getting very thick add water to get the consistency you want..
after 10 min add in the thick coconut milk ..

 now for the tempering

saute all the nuts,coconut and pour over the kheer
Make sure to not over cook after the 2nd milk is added..

Now your done,Serve warm or cold !!

try it some day !

This Payasam is always a hit for Onam and Vishu.If you are making Kerala Style Payasam for the first time try this recipe,it is not that tough.Best of Luck.

Kerala Masala Curry (Kerala Style Potato And Peas)

This is a basic Masala Curry made in most Kerala Kitchens.The Masala Paste is what makes this dish get the most amazing flavour and i'm sure you will love it.

first we need to make a paste
saute corriander seeds,red chili,cumin,whole red chili..then add onion,ginger garlic,tomato salt..once you get a nice aroma,puree it adding very little water.
now in a sauce pan boil peas and potato cut in chunks,add in salt and turmeric and red chili pwd. boil till 80% cooked,then add in the paste and cook for 5 min,also add in some coconut milk(not to miss this)..cook for more 5 min..


After the curry starts boiling,its time for the tempering..

in oil,add mustard seeds,fenugreek seeds,curry leaf and hing..pour over the curry,boil another min.. and your done !!!
This curry tastes best if made a few hours ahead..so make it in the morning if your having it for lunch !!
This can be eaten with roti or rice..hope you like it !!

Kerala Style Butter Milk (white moru curry)

Most of us South Indians have one common comfort food,curd-rice and pickle and it is something i'm sure we cant ever get over..
In case your have not tried a spicy version of the curd rice then give this recipe a try !!
As this is a buttermilk dish it has to be eaten in a bowl along with rice,lightly mashed with a spoon with papad on the side,its comfort food at its best !!!

looks ok?

Butter Milk is called Moru in Kerala,and usually it is made with a ground coconut paste.
This is another version without coconut and turmeric.

for the tempering
whole pepper corns
hing
roasted cumin and coriander pwd to taste
grated ginger

1 cup or more butter milk with salt added

saute all the spices for less than a min and add butter milk..shut off the flame immediately
Serve warm...
This can be eaten with rice or just sipped as a warm drink !!