Mathanga Errisery (Pumpkin Curry)

Author: admin  //  Category: kerala taste, Onam Taste's, Vegetarian

mathan erriserry
INGREDIENTS

Pumpkin(Mathanga) – 1 cup
Coconut(grated) – 5 tbsp
Cumin seeds(Jeerakam) – 2 pinchs
Red chilly powder – 1/4 tsp
Turmeric powder – a pinch

Coconut oil – 1 tbsp
Coconut (grated) – 1 tbsp
Mustard seeds – A pinch
Dry red chilly(Kollamulaku) – 1 no
Curry leaves – 1 stalk
Salt – To taste

Method

1)Grind together grated coconut, cumin seeds and red chilly powder into a fine paste.Keep it aside.

2)Cook pumpkin along with salt, turmeric powder and water, until half done.

3)Add the ground paste and cook well and Remove from fire

4)Heat coconut oil in a kadai or a pan.

5) Add the mustard seeds, curry leaves and red chilly.

6) When it starts to splutter, add the grated coconut and fry it until it turns brown.
be carefull that the grated coconut is not over fried.

7) Add the seasoning to the cooked Curry and serve it hot.

:- Serve with hot rice and papadam.
:- Erissery can also be made with green bananas, bread fruit, green jack fruit etc.
:- You can even add Green chilly for improving the taste.

Recipe By
Kiran Mary

Chilly Chicken

Author: admin  //  Category: Chicken, Chinese Dishes, Non Vegetarian

chilly chicken

I got this recipe from Sanjay Thumma of “Vahrehvah” .
Cheers to Sanjay for sharing his wonderful recipes with us

checkout this recipe.

tuna sandwich
INGREDIENTS

Tuna – 1 Pack/Tin
Tomato – 1/2 no:
Red Bell Pepper – 1/2 of a Big pepper or 1 medium size
Green Bell Pepper – 1/2 of a Big pepper or 1 medium size
Yellow Bell Pepper – 1/2 of a Big pepper or 1 medium size
Spinach – 1 or 2 leaves chopped (Optional)
Lettuce – cut in the shape & size of a bread
Onion – 1 medium size
Mayonnaise – 3 tbsp
Oil – 1 tsp

White Bread or Wheat Bread

For Seasoning

Salt & Pepper – to taste

METHOD

1) Wash the tuna chunks and keep it aside to drain.
2) Chop all the vegetables other than leaves to small cube like pieces.
3) Heat the oil in a pan and add the chopped onion, saute it for few seconds in medium flame.Dont overcook the onion.
4) Add the diced bell peppers, tomatto and spinach. saute it slowly for a minute, dont overcook and spoil the fresh feel of the vegetables.
5) Add mayonnaise to the mixture and mix it well.
6) Add salt and pepper to taste . Saute it well for 1 minute and keep this mixture aside.

5) Take the toasted or normal bread slices and place a bread shaped lettuce and spread the mixture on it and place another bread slice on top of it and ur Tuna Sandwhich is ready to serve.

:- I used Wheat bread because its more healthy and have less calorie than normal white bread. But White Bread will be more tasty.
:- It will be tasty even if you dont use lettuce inbetween the bread slices.
:- You can add more mayonnaise if you like mayonnaise taste.

Recipe By
Kiran Mary

Avoli Fry (Silver Promfret Fry)

Author: admin  //  Category: Fish, kerala taste

fish fry

INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Turmeric powder – 3 pinchs
Red chilly powder – 1 tbsp
Salt – As reqd
Ginger/Garlic paste – 3/4 tsp
Cumin Powder – 3 pinches
Lemon Juice – 2 tsp
Curry Leaves – 3 or 4 leaves
Coconut oil / Olive Oil– As required for frying

METHOD

For cleaning the Silver Pomfret:
1)Clean the fish remove the waste from its belly, cut its fin in a nice shape, so that it looks good when presented.

2)Rub the fish on rough surface( on a cutting board) with salt and clean inside out.

3)Wash with clean water and soak them in lemon juice to get rid of the any bad smell of the fish.

4)After half an hour, take the fish out of the lemon juice and wash in clean water.

5)Make slits through the fish diagonally.

For preparing the masala:
1)Mix black pepper powder,red chilli powder, ginger/garlic paste, cumin powder,salt,Lemon Juice and turmeric powder into a coarse paste.

2)Rub it all over the fish inside out.

3)Stuff the curry leaves on to the fish and Refrigerate it for about half an hour for the masala to absorbed into the fish.

4)Take out the fish ,remove the curry leaf which was stuffed outside and fry in coconut/veg/olive oil on both sides, until it turns dark brown.

Recipe By
Kiran Mary

Kerala Style Chakka Ella Ada

Author: admin  //  Category: Break Fast, Uncategorized

ella ada25
INGREDIENTS :

Rice flour – 2Cups
Coconut Oil – 1tsp +3tsp
Grated coconut – 1 1/2Cup
Jaggery – 200g
Ghee – 2tsp
Cardamom Powder – 1tsp
Kissmiss
Jackfruit Halva or ripe jack fruit sliced – 1/2 cup
water – as required for preparing a thick batter
Salt – 1/4 tsp
Sugar – 1/4 tsp
Banana Leaf without central strip or Aluminium Foil

METHOD

1. Mix the Rice Flour with salt, sugar and 1 tsp of grated coconut.Add boiling water to the mix, and carefully stir well with a spoon.

2. When it turns warm, mix the dough with hand(preferably) and keep aside.

3. For filling of the Ada,in another pan mix the grated coconut with the grated jagery,jackfruit halva or sliced jack fruit and cardamom Powder.

4. Now on banana leaf or aluminuim foil spread coconut oil. From the dough take a handful spread it on banana leaf. If you find difficulty in spreading the dough dip your fingers in water and then try to spread again.

5. Spread 2 spoonfull of filling on it and fold the leaf carefully. Press the sides of the ada and carefully to seal it and place them in a steamer.

6. After 15 minitues ada will be completely cooked. To check whether its completely done, you just try to remove the sides of the leaf from ada. if its coming out clean, then ada is done and you can enjoy a sweet breakfast.

Recipe By
Kiran Mary

Fajita Bowl (Mexican Dish)

Author: admin  //  Category: Mexican Dishes

fajitha1 copy
I got this Recipe from Chipotle site.
Tried it and came out wonderful. Those who loves Mexican Dishes will become crazy for this Fajita Bowl.
I am uploading the original recipe from Chipotle.

INGREDIENTS
1) Guacamole – 2 tsp (Can buy it from any supermarket in the cold section)
2) Sour Cream – 2 tsp (Can buy it from any supermarket in the cold section may be near by milk)
3) Shredded cheese – 1 tsp
4) Hot Salsa – 2 tsp
5) Celery – 1 cup
6) Chipotle Corn Salsa – 4 tbsp (Recipe Given Below)
7) Chipotle Honey Vinaigrette -2 tsp (Recipe Given Below) Used to pour over Celery.
8) Chipotle’s Lemon Rice – 5 tbsp (Recipe Given Below)
9) Fajita Vegetables – 4tbsp (Recipe Given Below)
10) Carnitas – 2 tbsp (Recipe Given Below)

Recipe #1:
Chipotle Corn Salsa Recipe

6 Ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Pepper to Taste

1) Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos.
2)Combine all the ingredients and season to taste and keep it aside.

:- I used normal green chillies instead of Poblano chilies and used frozen packed sweet corn.

Recipe #2:
Chipotle Honey Vinaigrette Recipe

1/2 cup red wine vinegar
1/3 cup honey
2 t Grey Poupon Dijon mustard
1 1/4 t ground chipotle powder
1 t lime juice
3/4 t black pepper
3/4 t salt
1/2 t paprika
1/4 t garlic powder
1/4 t onion powder
1/4 t dried oregano
1/2 cup extra virgin olive oil

1. Combine all ingredients, except oil in blender and blend on low speed
for ten seconds.
2. SLOWLY drizzle olive oil into blender on low speed.
3. Chill for at least an hour.

Recipe #3:
Chipotle’s Basmati Rice Recipe

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Recipe #4:
Fajita Vegetables

Bell Pepper -1 no
Onion -1 no
Oregano – 1/2 tsp

1) Slice whole green bell peppers and red onion, then saute them in a bit of soy oil with chopped, fresh oregano until bright and slightly crisp.
2) Chill them for 1/2 an hour.

Recipe #5:
Carnitas Recipe

1) Pork – 1 cup sliced pieces
2) Oregano – 1/2 tsp
3) Black Pepper – 1 tsp
4) Red chilly – 1/2 tsp
5) Cumin Powder – 1/4 tsp
6) Ginger/Garlic – 1/4 tsp
7) Olive Oil – as required
8) Onion – 1/4 cup
9) Salt – to taste

1) Mix all the masala with the pork pieces and marinate it for 15 mins.
2) Cook all ingredients together until the pieces become soft and tender.
3) Allow it to chill for half an hour.

Now its time to Serve your Fajita

1) Take a Bowl , amount of each ingredients to be served is explained in the beginning.
2) Spread lemon rice in the bowl.
3) On top of the Rice spread the celery ,Pour Chipotle-Honey Vinaigrette on top of it.
4) Spread Chipotle-Corn Salsa as another layer.
5) Spread Carnitas over it.
6) As the Next layer Spread Fajita Vegetables.
7) Next u need to pour Guacamole, Sour Cream,Hot salsa over it.
8) As final Garnishing spread the shredded cheese .

Recipe By
Kiran Mary

Avolli Pollichathu

Author: admin  //  Category: Fish, kerala taste

avollipollichathuSMAL
INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)
Black pepper powder – 1 tbsp
Powdered Coconut – 1 tsp (Optional)
Turmeric powder – ½ tsp
Red chilly powder – 1 tbsp
Salt – As reqd
Curry leaves – 2 stalks
Coconut oil – 1/4 cup
Ginger/Garlic paste – 1/2 tsp
Sesame Seeds – 2 tsp (Optional)
Coconut Milk – 3 Cups
Aluminium foil – A roll
Lemon Juice – 2 tsp

For the Gravy:
Button onions(Kunjulli) – 1 cup
Red chilly powder – 2 tsp
Button onions(Kunjulli) – 10 nos
Corriander Powder – 1 tsp
Garam Masala – 2 pinch
Salt – As reqd
Whole red chillies(Kollamulaku) – 3 nos
Ginger – ½” long
Garlic pods – 6 no
Curry leaves – 2 stalks

METHOD

For cleaning the Silver Pomfret:
1)Clean the fish remove the waste from its belly, cut its fin in a nice

shape, so that it looks good when presented.

2)Rub the fish on rough surface( on a cutting board) with salt and clean

inside out.

3)Wash with clean water and soak them in lemon juice to get rid of the any

bad smell of the fish.

4)After half an hour, take the fish out of the lemon juice and wash in clean

water.

5)Make slits through the fish diagonally.

For preparing the masala:
1)Mix black pepper powder, grated coconut powder, red chilli powder, ginger

and garlic paste into a coarse paste.

2)Add turmeric and salt and little water to make the masala to a paste form.

3)Rub it all over the fish inside out.

4)Stuff the curry leaves inside and out of the fish.

5)Refrigerate it covered for about half an hour for the masala to absorbed

into the fish.

6)Take out the fish ,remove the curry leaf which was stuffed outside and fry

in coconut/veg/olive oil on both sides, until it turns dark brown.

:- Keep it aside.

For making the gravy:

1)Take out the excess oil from the above frying pan..

2) Add the half-cup cut shallots,ginger, garlic and saute it well until the

raw smell goes off thats takes like hardly 2 or 3 mins.

3)Add red chilly powder, corriander powder, garam masala powder and

remaining fish masala and curry leaves .

3) Add sesame seeds and Saute it well also add little bit salt . (remember

that u have added salt when u fried the fish).

4)When they turn slight brown and tastes good, spread the gravy on the foil

or the banana leaf keep the fish above the gravy and also pour gravy above

the fish too. Fold the foil carefully and make 3 or 4 needle holes with a

pin be carefull that u dont tear the foil and keep it aside.

For boiling the Fish

1) Take a flat pan and add 3 cups of coconut milk to it and add little bit

salt and turmeric powder.

2) Place the folded fish gravy pack to the coconut milk and close the pan

allow it to cook for abt 15 to 20 mins.

3) After 15 mins place fish gravy pack into a serving pan , Open the pack

carefully without the damaging the fish and pour little bit of the boiled

coconut milk over the fish and serve it.

:- If u get the banana leaf for packing the fish it will add more taste.

:- If u r adding the grated coconut for the masala, grind all the masala

ingredients to a fine paste.

:- Add the Chilly according to ur taste. This recipe is little bit hot..

Try out this Recipe and make ur guest bite their fingers.

Recipe By
Kiran Mary.

Fruit Cake

Author: admin  //  Category: Cake

fruit cake

INGREDIENTS

Butter or Vegetable Oil – 2 sticks of butter or 1 cup oil
(I used Vegetable Oil)
sugar – 2+1/2 cup
Egg – 4 medium
Vanilla Extract – 1 tsp
All Purpose Flour – 2 cups
Raisins(Sliced) – 1 cup
cashew (Sliced) – 1 cup
Dates(Sliced) – 1 cup
Walnut (Sliced) – 1/2 cup
Brandy/Rum/ Wine – 1 cup (I used Home made Red Wine)
Orange/lemon peel(Sliced)- 1/4 cup
Baking powder – 1 tsp

Cinnamon powder – 1/2 tsp
ginger powder / Cardamom Powder – 1/4 tsp
clove powder – 1/4 tsp
nutmeg powder- 1/4 tsp

For Caramel Syrup
Granulated sugar – 6 tsp
Hot water – 1/2 cup
Lemon juice – 2 tsp

METHOD

1) Heat a Skillet pour Wine , add chopped dried fruits and lemon/orange peel and cook it for 1 or 2 mins.

2) Make caramel syrup
Add granulated sugar into heated saucepan, pour hot water and lemon juice dont stir it.allow it to boil and caramelize ,it takes approximately 7 to 8 mins. when it truns slight brownish in colour and wen it starts thickening ,add boiling water , swirl the pan slowly and carefully and keep it aside. Allow it to cool.

3) Beat the Oil along with the powdered sugar.
4) Add egg yolk (one at a time), mix all the egg yolk thoroughly.
5) Add vanilla extract.
6) Swift the spice powder along with the baking powder and flour. Once u start adding the flour , the beating speed should be reduced, it should be in a slow and soft pace.
7) Preheat the oven at 325 or 350 Fahrenheit
8) spay oil on the baking pan and sprinkle little bit of flour to it.
9) Add caramel syrup to the above batter
10) Add the dry fruits to it and stir softly.
11) Add beaten egg white (Fluffy egg white) to the Batter.(For getting the egg white more an more fluffy add little bit of powdered sugar).
12) Bake until a toothpick which is inserted in the center part of the cake comes out clean.It will take around 45 minutes in a normal square pan and 1 hr for a regular loaf pan.

:- U can avoid the 1 st step if u have soaked dried fruit mix.
:- Before starting the mixing process, separate the egg yolk and egg white in separate pans.
:- Beat the egg white for about 10 to 15 mins to get fluffy cream.

Recipe By
Kiran Mary

Murghathi Kurma

Author: admin  //  Category: Chicken, Non Vegetarian

murgathikurma small

INGREDIENTS

1) Boneless Chicken – 1 lb
2) Ginger Sliced – 3 tsp
3) Garlic Sliced – 3 tsp
4) Onion – 2 nos
5) Tomatto (sliced) – 2 nos
6) vegetable oil – 1 tbsp
7) Jathikka powder – 1 tsp
8) Butter – 5 gm
9) Milk – 1Glass
10) Cashew paste – 50 gms of cashew grinded into fine paste.
11) Meat Masala Powder – 5 tsp
12) Red Chilly – 6 nos
13) Garam masala – 1 tsp

METHOD

1) In a pan pour oil, add sliced ginger 3 tsp garlic 3tsp, allow it to turn brown
2) Add sliced 2 onion
3) Add 5 or 6 red chillies allow it to turn slight brown
4) Add sliced 2 tomatto
5) when the abv mix is brown add 5 tsp meat masala
6) Add garam masala
7) Add jathikka powder
8) Add butter when abv mixture is nicly cooked
9) Add chicken stir well
10)Add salt
11)Add milk
12)Allow it to cook for 10 mins
13)Add cashew paste
14)stir well till the chicken is cooked well.

:- Serve it hot with rice, bread,Nan, Chappathi.
:- Garnish with Red chilly or with cilntros.

Cheers to Surya Tv , got this recipe from a program. I did some improvising for making to our taste.

Recipe By
Kiran Mary

Scrambled Egg (Mutta Thoran)

Author: admin  //  Category: Eggetarian

scrambled eggsmall

INGREDIENTS

1) Egg – 3 nos
2) Shallots – 5 nos
3) Tomato – 1/2 no
4) Green Chilly – 2 nos
5) Grated Coconut – 3 tsp
6) Red Chilly Powder – 1/4 tsp
7) Turmeric Powder – 2 pinch
8) Salt – as per taste
9) Oil – 1 tsp

METHOD

1) Beat the eggs in a pan and add ingredients together .
2) Heat the oil in a pan and pour the above egg mixture and scramble it till the mixture dries up.

:- Serve the dish with hot rice, Chapathi, Bread.

Recipe By
Kiran Mary.

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