Rice noodles /Idiappam mutta curry : Easter special Breakfast

Rice noodles /Idiappam mutta curry : Easter special Breakfast a photo by {deepapraveen very busy with work..back soon on Flickr.


Another Holi week is here again.
Easter for me means yummy food..that starts with very first break fast..on a cold easter Sunday what else we need other than hot idiappam and yummy egg curry in coconut milk?

My most favrt  breakfast combination is Idiappam and egg curry.

What we need?

Raw rice flour = 1 Cup
Warm Water = 1 Cup
Grated coconut = 1/ 2Cup
Ghee = 1 tsp
Salt = 1 tsp.

Method : Add raw rice, ghee and salt together and mix well.
Add warm water little at a time and knead into smooth dough.
Make sure it is not too watery.
Cover the dough with a paper towel and allow it to rest for half an hour.
Make lemon size balls out of this dough.
Add little oil on top of this balls.
Fill this in an idiyappam presser/cooking press and press this into idali molds greased with oil.( You can use a steamer also.)
Sprinkle grated coconut in-between while pressing the dough. Make 3-5 appams like this in one go.

Steam this appam for 10 mnts.

Egg Curry with coconut milk:
Egg (boiled shelled and cut into halves)= 4
Large onion(thin long sliced) = 2
Coconut milk= 1/2 Cup.( make it to two 1/4 cups and add water to one portion and make it one cup)
Tomato ( thin long sliced)= 1
Ginger garlic paste= 1 tablespoon.
Red chili powder= 4/3 tsp.
Green chili =1 sliced.
Coriander powder= 1 tsp.
Pepper powder = 1/4 tsp.
Turmeric powder= 1/4 tsp.
Garam masala = 1 tsp.
Salt = to taste.

To tamper.

Mustard seeds. = 1/4 tsp.
Jeera = 1/4 tsp.
Coconut oil = 2 tsp.
Red chilli = 1
Curry leaves = Few.

Method:

Mix together all the powder in little water and make a fine paste. keep aside.
Heat oil in a pan and add thinly sliced onion. Fry over medium flame for few mnts.
Add ginger, garlic and slit green chillies along with the curry leaves for few more mnts.
Add the powder paste and fry for another mnt.
Add tomottos close it with a lid and fry for another two mnts.
Now add the coconut milk portion with water and keep the flame low and bring it to boil stir well.
Add the thick coconut milk with the eggs keep it in low flame for another mnt. (Dont boil it)
Add salt. Remove from heat.
Heat oil in another pan and add mustartd seeds. When it pop add jeera and fry this for few seconds followed by chilli and curry leaves and fry for a mnt, switch off flame and pour this over the curry. Serve hot with appam.

would u like to meet me @ face book???Here I am http://www.facebook.com/deepapraveens

kerala Lemon pickle/naranga achar

Lemon pickle..naranga achar a photo by {deepapraveen very busy with work..back soon on Flickr.

Lemon pickle and kanji. 
Once in my life I hate this..
Yes during my childhood flue days my amma tortured me with her Lemon pickles and Kanji... may be 20 days in a row on all most every month..see I was a very healthy child..But later I developed a strong passion for Lemon pickles, those were the times when those biriyani"s and fried rice dishes entered into my life, sharing lunch box season begN and my taste-buds started experiencing the culinary expertise of my friends mom"s..yes I rediscovered my passion for lemon pickles.

Few rains back I bought a bottle of lemon pickle(not from India) and it tasted like....and for that I paid sum. So I decided to prepare pickles myself after that not a hard job.

Ingredients. 

Good ripe lemon=10.
Asafoetida(Kayam) powder - 1/4 tsp
Fenugreek seeds(Uluva) - 1/2 tsp
Sugar=1/4 tspoon
Salt = 3 tablespoon.
Green chillies(medium) - 10 nos
Ginger(sliced) - 1 tablespoon
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Garlic pods slit - 8
Chilly powder - `1 1/2 table spoon. (I used only one)
Vinegar - 1 tbsp.
Curry leaves=1 steam.
Sesame oil=1/4 cup.

Method:
1.Wash the lemon properly. Brush some sesame oil on top and steam this for 5 mnts allow it to cool and dry them using a dry cloth.

2.Then cut it to 8 pieces. If it is small lemon make 4 piece out of a single one.

3.Add salt,sugar to the lemon pieces and keep this away for few hours. (It is best if you can keep this mixture for few days on an air tight container. Add one or two lemon leaves and one green chilli silt to this mixture if you plan to keep this for few days and when you are ready to prepare your pickle remove the excess water and lemon leaves from this mixture).

4.Heat oil in a pan and add mustard seeds followed by fenugreek seeds,curry leaves, turmeric powder,ginger, garlic and green chillies followed by one by one and stir well.

5.Now you can add chilly powder and asafetida and mix well and add 1/4 cup of hot water to this mixture and bring to boil.

6.Reduce heat to low and gently add our lemon slices mixture. Mix well check the salt and remove from heat.

7. Add vinegar and mix it gently. Allow it to cool. Then transfer it to an air tight jar.

8. Pour one tspoon hot oil on top of this pickle and now u can close the jar with tight lid.

Enjoy your pickle.
would u like to have a look at my website: www.deepapraveen.com.All my images are copy righted so write to me first (madhudee@gmail.com) if you want to use them.

Puttum pazhavum/kerala steam cake/puttu

Dears,


How are you? Finished your breakfast/lunch/ dinner? Me..not yet..missing my mom a  lot now a days..and I lost my phone. what to do..need something to cheer me up.  So I thought I will post a recipe and browse your wonderful blogs.
From my archive I got this puttu picture I prepared few days back.


Puttu, is it a dish which is filled with mom"s love??? I always wonder.
There is a reason for that.
One of my favorite movies in malayalam is called Soorya manasam.  It tells us about the strong relationship of a mom and her mentally challenged son, "putturumees." The central character played by mamootty (for that he won an award) has only two passions in life one is his mom and the other thing is Puttu. There were quite few emotional scenes the movie which connects this white cylindrical shape break-fast item and a mom"s love, care and concern. Well dears, coming to business. 

What do we need?

Raw rice = 2 Cup.

Grated coconut = 1/2 cup.

Water/milk= To sprinkle.

Coconut powder= 2 table spoon.

Salt = 1/4 spoon.

Jeera powder= 1/2 tspoon (optional) .

Method:
1.Sock the rice for 3 hours. Leave it to drain. Spread it in a cloth or kitchen tissue and drain it well. Then grind it to make a fine powder.

2. Cook the rice powder for 5 minutes,keep on stirring. Then remove from heat. (You can avoid this two steps, by using ready made puttu powder, which is available in Asian shops).

4. Mix coconut powder, 1 t.spoon grated coconut and salt to the rice powder.

5. Sprinkle water/ milk to this mixture and make the powder wet. (It should look like a bread crumbs sort of mixture). If the bread crumbs sort of powder is wet and moist enough. We can transfer that to a puttukutti/ Puttu maker.

6. Put two table spoons of grated coconut + jeera in the puttu maker then add the prepared rice mixture and put two table spoons of grated coconut on top of it.
( You can put grated coconut in the middle of the layer if you want, since Mr.P is not a huge fan of this coconut mixture I avoid that middle portion filling).

7.Close the lid and steam to 4-5 minutes. (or you can see steam coming out of the puttu kutti after that an extra 2 mnt is enough).

P.S If you don"t have a puttu maker you can use a vegetable steamer layered with cloth.
You can also you an idali maker.

Best combinations for puttu:

1. Puttu+ meat stir fry( Irachi ularthiyathu)+ pappadam.

2.Puttu+pappadam+Banana/Steamed plantain.

3.Puttu+pappadam+ Ghee( Cleared butter).

4. Puttu + Kadala Curry : channa curry (all time fvrt of a mallu).

5. My recent Invention. Puttu + chocolate sauce+ Banana.

would u like to have a look at my website: www.deepapraveen.com.All my images are copy righted so write to me first (madhudee@gmail.com) if you want to use them.

Holi greetings 2011/Gujia Recipe

Holi greetings 2011/Gujia Recipe a photo by {deepapraveen very busy with work..back soon on Flickr.

Holi is a Hindu religious festival. It marks the arrival of spring, so it is celebrated during the month of march. As per Hindu calender it falls on Phalgun Purnima which comes in February end or early March. As many other Indian traditional festivals it is also celebrated to please the gods for good harvest and fertility of land. It is also time for spring harvest in india. It is famous for bonfire, throwing colors and mouthwatering food. It is observed by hindu community all over the world.In West Bengal and Orissa of India it is known as Dolyatra (Doul Jatra) (Bengali: দোলযাত্রা), or Basanta-Utsav ("spring festival")(Bengali: বসন্তোৎসব). The most popular story associated with this festival is the one with Prince Prahlad a strong devotee of Lord Vishnu. It is also associated with the everlasting love of Radha and Krishna.

Major days or activites: Dhuli Vadana: Throwing colors at each other.
Bonfire lit : Little Holi: Holi ka Dahan or kama Dhanam, the story says, Prince Prahalad was carried to fire by Holika to destroy him but he escaped from the fire because of Lord Vishnu"s Blessings.

As mentioned earlier it is a festival of food( like all the other Indian festivals) and the sweet you can see here in the first picture is called Gujia. One of the main sweets of Holi. A pretty simple and sweet snack. The chemistry behind this is simple make a pastry base, fill that with sugar+dry fruit and fry it. Well the traditional recipe is an elaborate version of this with some must need elements.
As some one away from home I don"t have access to all the essential elements,so my gujia is a bit different from the traditional version. But it taste the same.

Here we go:
For 10 Gujia
Ingredients:
Maida/all purpose flour: 1 cup.
Khoya/,mava(or burnt milk):(which I avoided: essential element of traditional recipe)=1/2 cup or
Condensed milk=1 table spoon(I used: not an element of traditional recipe).
Clarified butter= 3 Table spoon.
Ghee or oil= For frying.
Powdered sugar=1/2 cup
or
Jagari (crushed)=4 Tablespoon.
Mixed dry fruits(crushed)=3 Tablespoon.
Cardamom powder=1/4tsp
Roasted suji=1 Table spoon.
Dedicated coconut=1 table spoon.
Method:
1.Combine the flour with ghee/oil,bit sugar and pinch of salt using your fingers.
2.Make soft dough and knead it lightly. Add water if needed. Cover with a damp cloth and leave aside for half an hour.
3. In a frying pan fry the dry fruits and turn the gas off and add suji rava +jagari + cardamom powder and mix well and make small balls(7-10) and roll it in the condensed milk Now reserve it to cool.
4.Prepare equal amount of small and thick chapati from the kneaded dough.
5.Stuff the chappathi with our sweet balls. (keep it in the middle,fold it to one side, seal the edges with bit water,roll the edges a bit using your fingers and press the edges with a fork).(or you can use a gujia mold which is available in Indian stores and markets)
5.On slow fire, deep fry this gujia till golden brown.
6.Drain and leave to cool. Our gujia is ready to be served...Enjoy it.
Happy holi again to all.
....................................

Well I am surprised to see two lovely bloggers shared two awards with me, first experience for me. ~Thanks dears.

Firs one I got from Ediblearts.one lovely blog award( the one above). Thanks dear.
It is my turn to pick 15 lovely blogs..tough choice, I had more than 150 I think in my mind because all you people are so wonderful and talented. Hopefully I will get a chance to include all you people in coming days..

My lovely bloggers:

1.Taste of pearl cityTaste of pearlcity.
2.Divyas easy recipeDivyazeasyrecipe
3.Authentic Food delights.Authenticfooddelights.
4.Vidhyas food blog.http://vidhyas-goodeats.blogspot.com/
5. Zen can cook.http://www.zencancook.com/
6. My wonderful world of cooking.Mywonderfulworldofcooking.
7. Fun wid fudFunwidfud.
8. Jishaskitchenhttp://www.jishaskitchen.com/.
9. Not quite nigellahttp://www.notquitenigella.com/.
10. Yummy yo yummyhttp://www.yummyoyummy.com/.
11. Spoonful of delight.Spoonfulofdelight.
12. Kitchentantra.http://www.kitchentantra.com/.
13 Vimitha"s Blog.vimithaa"s blog.
14. Divya"s blog.divya"s blog.
15. Vegcultural creatives.Vegculturalcreatives

And the second  award I got from neenu praveen http://mywonderfulworldofcooking.blogspot.com/.

Thanks Neenu. Now I can share this with few more lovely bloggers.

1.Ediblearts.http://ediblearts.blogspot.com/.
2.Indiankhanna.http://indiankhanna.blogspot.com/.
3.My experiments with foodhttp://myexperimentswithfood.blogspot.com/.
4. Angiesrecipes.http://angiesrecipes.blogspot.com/.
5.Michaeltoahttp://michaeltoa.blogspot.com/.
6. Minisoven.http://minisoven.blogspot.com/.
7.Krithiskitchenhttp://krithiskitchen.blogspot.com/.
8.Sravscc.http://sravscc.blogspot.com/.
9.Colloborativecurryhttp://www.collaborativecurry.com/.
10.Kitchenswathi.http://kitchenswathi.blogspot.com/.

would u like to have a look at my website: www.deepapraveen.com.All my images are copy righted so write to me first (madhudee@gmail.com) if you want to use them.

spinach potato samosa Recipe

spinach potato samosa Recipe, originally uploaded by {deepapraveen very busy with work..back soon.

A Friend asked me for a friday snack..just remeber it now..This one is
from my archive..

"spinach potato samosa". Sorry for the shape i prepared this one like
this..I was in a hurry..I didn"t fry it i baked it instead, in the
oven...so different from the normal fried version but more healthy :P.

Floks I was browsing all your wonderful blogs...will be back with my
feed backs soon..enjoy your week end.
Love
Deepa


1. Small potatoes, boiled=3
2.Fennel seed=1/2tsp
3.Garam masala=1/2tsp.
4.Green chilli=1(finely chopped).
5. Turmeric powder=1/4 tsp
6. Vegetable oil=1/4cup (if you are frying).
(For oven bake=2 tsp.)
7.Onion=1chopped
8.Fresh ginger=peeled and grated finely=1 inch
9.Garlic cloves= minced=2.
10. Pepper =1/4 tsp
11.Fresh spinach= coarse stems discarded and leaves washed and drained =2cups.

Method

1.Sprinkle salt over boiled potatoes break it into small cubes using hand.

2.Set the potatoes aside.

3.Heat a heavy skillet over moderate heat, and then add 1 spoon oil to this once oil is hot add the fennel seeds,then add onion.

4.Stir this occasionally for 3-4 mnts.

5. Then add chili ,gingerroot, and garlic, and garam masala, stir for few more minutes.

6. Now add the potatoes and spinach to the skillet and sauté over moderately high heat then cover it with a lid every now and then stir this for the next two to three minutes.

7. Season with salt and pepper, then set aside to cool.

8. Heat oven to 400F and lightly grease a baking sheet.

9. To assemble samosas make a chapathi base then brush butter or oil lightly over the corners.

10. Put 1 teaspoon of potato/spinach mixture in the middle then fold it(Easy way).

11. Bake samasos in the middle of oven for 10 minutes or until it is golden.

P.S :You can also pan fry.(deep or shallow)

Lentil spinach curry

Lentil Spinach Curry or my enemy for the life time?

To be honest I hate lentils my childhood days onwards ,this is the one dish my father love the most and mom prepares on a regular basis, means at least 5 times a week. During my school days it was an inevitable item in my tiffin box and almost all my text books is decorated by the yellow shades of the soup. When I entered into a wedlock I thought I will be able to escape from this lentil soup torture.


But fate has a different plan for me.After the 30th day of the wedlock we started our life together in a new environment,new country,new climate and everything new ,so as the kitchen. As I am a good cook I tried hard to find a good website which gives me some insight into how to prepare tea and coffee. As a result of my experiments Praveen decided to take over the control of kitchen for few days. And he prepared his fvrt dish that is the lentil spinach soup for 3 continuous days.

That was the provocation..sorry..inspiration for me to strat cooking. After two and half years of trial and error, I think I am nearly there. Of-course in friendly terms with lentil soup too bcoz I gave deepas version to the lentil Curry.

Here we go:



1. Toor Dal – 1 cup
2. Spinach – 1 bunch chopped.
3.Butter- 1/2spoon
4. Grated Coconut – 1/2 cup
5.Pepper powder-1/4 tsp
6. Turmeric Powder – 1/2 tsp
7. Onion (thinly sliced) – 1 med
8. Dry Red Chilly – 3
9. Cumin Seeds – 1/2 tsp
10. Green Chillies(Sliced) – 2
11. Kunjulli (Shallots) – 4 or 5

12.Tomato (sliced)-1

13. Oil – 3 tbsp
14. Garlic – 3 or 4 pods
15. Chilly Powder – 1sp
16. Salt – As required
17. Water – As required
18.Musturd seeds – 1/2 tsp
19. Curry Leaves – A sprig
Method:
1. Pressure cook the Dal with Water, Salt, Turmeric Powder,tomato and Butter .
2.Grind coconut, chilly powder, jeera, green chillies and kunjulli with little water and keep it aside.
3. Heat half portion of oi in a pan. When it is hot add onions, garlic and red chillies and saute till the onions are golden.
4. Add the spinach and pinch of salt and saute for a few minutes till it is cooked now add the cooked dal to this and bring it a boil stirring frequently.
5.Add the coconut paste to the dal and cook it for a few minutes till the curry is thick.

8. Finally season the curry with Mustard Seeds and Curry Leaves sauteed in 1 tbsp oil.

Now it is ready for you...Happy to meet so many amazing bloggers around..love u all..u all are so talented.

Jalebi Recipe

It is time for some sweets... another easy indian sweetdish..hot Jalebi and pistachio ice cream are best combination fordinner party desserts.Jalebi is an an Arabian sweet but it is so popular in India. Now it is a celebration sweet of India. The picture is an Indian rather Kerala version of the original recipe. It is a food+ medicine in Pakistan (wiki says so). For headache it is placed in boiling milk and placed standstill before eating. We can see the reference of this sweet dish in some early classics :)-
Recipe:#
1. Maida flour( all purpose flour)=1 cup.2. rice flour= 2 Tsp 3.baking powder= a bit 4. curd= 1tsp or bit less(optional)5. warm water or warm milk=4/3 cup (if you are using curd avoid milk) 6. sugar=1 1/2 cup7.water =1 cup8. cardamom powder=bit or crushed cardamom 3. 9. Food colour-orange or red few drops.10 Ghee or vegetable oil for frying
Method:1.Mix maida flour, rice flour, baking powder, curd and mix well by adding water to get a thick cream.2.Let it ferment for a day..at least 4 to 6 hours then whisk again.3.Dissolve sugar in 2 water and boil till it becomes a syrup of one thread consistency. 4. Transfer the thick cream to resealable food and freezer bag then pierce it from the bottom. I use a coconut shell with a hole in one of those three eyes of coconut.5.Heat oil or ghee in a pan. 6.Allow the batter to fall into continuous double circles as shown in the picture(not necessary if u fancy some other design you can follow that).7.Deep fry them,allow the jalebis to set and then turn over once, once it is golden in color and crisp all over remove from heat and transfer to sugar syrup let it immerse in the sugar syrup. 8. After some time say few minutes remove from the syrup.
Jalebi is ready for u.

Navarathana Kurma

Boiled vegetables (9 varieties-potatoes, carrots, green peas, frenchbeans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)=1CupGrated paneer =50 gmsTomatoe =1Grated onion=small oneGinger paste -1/2 tspGarlic paste-1/2tspSalt To TasteTurmeric Powder -1/4 tspRed chilli powder-1/2 tspCoriander powder-1/4 tspGaram Masala Powder-3/4 tspCream-1 1/2 tspVegetable oil -2 tbspGhee-1/2 tbsp Milk or water-1/2 cupDry fruits- almond,cashew nuts, raisins or anything u like few.Any green leaves u like for decoration.
Method.1.Boil tomatoes till tender. Allow them to cool. Peel off the skin tomake puree. Or use Readymade tomato puree.2. Take ghee and slightly fry the dry fruits on medium heat til golden.3. Heat oil in a pan. Fry onions then add ginger-garlic paste stir itwell for couple of minutes. (till that raw smell goes)4.Add salt, turmeric powder, red chilli powder, coriander powder,garam masala and fry for few minutes.5. Add tomato puree and dry fruits. Stir well and cook the mixturefor 4 minutes.6.Add milk or water. Bring it to boil.7.Reduce the heat and cook until the gravy becomes thick.8.Add paneer to the gravy and stir well.9.Add all the vegetables to the gravy and cook for further 5 to 10minutes.(maximum)10.Put cream and chopped leaves on the navaratna korma decorate .

Potato Curry/Indian potato curry/Easy potato curry

Thanks dear friends for helping me to re-live those moments with my Tulip dragon Fly. Nice to know that you enjoyed it. Special thanks for your personal mails.Decided to give u my thanks by way of a recipe. (oh,yes yet another one from me.)A friend of mine asked me the other day, why can"t you give us a recipe with our national vegetable potato(:P) So here comes a Potato cury, the Indian way.
It is a mild cury, can go with bread, as a topping for pasta, chappati, even inbetween sandwiches.potatoes=4Salt = as per taste.Onion(sliced)=1 big and I small.Garlic=2 Cloves.(crushed) you can use paste too.Ginger(grated)= 2cm piece. (according to your taste).Turmeric= 1tspvegetable oil= 2tsp.1 tsp mustard seeds.Green chilli=1 (chopped) with or with out seed-as per your taste. Black pepper powder =half tsp.ground cumin powder=1tspOptionals:Garam masala=1/4 tspMint/ curry leaves or any other similar fresh greens= finely chopped one tsp.Double cream=4 tsp.orococonut powder=3tsp. (Add to 1/2 glass of hot water and stir well)
Method:1. Cut the potatos and cook in boiling salted water for 6-8 minutes, until just tender, then drain and set aside.2.Heat oil in a large saucepan, add mustard seeds and fry til they begin to pop.3.Add onion and fry til soft but not brown with bit salt. (may take 2 to 3mnts).4.Add cuminseed powder, greenchilli,ginger,garlic,black pepper and stir well.If you have garam masala add that to when this things done.5.Add potatos stir well.6.Cook, covered, for around 3-5 minutes, stirring occasionally, until potatoes are very tender and coated with spices.7.Now add your double cream or coconut milk and stir for 1 now turned the gass off, add the greens, cover it with a lid and let it be there for couple of more mnts.
Yes the yummy mild Potato curry is ready for you.

Easy Tomato curry and Tomato Rice

Tomato - 4 nosTurmeric powder - 1/2 tspChilly powder - 3/4 tspSalt - As reqdWater - 3/4 cupGrated coconut - 1/2 cuporCoconut powder= 2 tspShallots - 2 nosCoconut oil - 2 tspMustard seeds - 1/4 tspCurry leaves - 10 leaves1)Place tomatoes in a vessel along with turmeric powder, chillypowder, salt and water.2)Boil it on a low flame til the tomatoes get mashed well.3)Grind together coconut and small onions along with water.If you are using coconut powder grind shallots and then add coconut powder.4)Add it to the tomato gravy.5)Allow it to boil for few more miniutes.6)Heat oil in a small pan.7)Splutter mustard seeds.8)Add curry leaves and saute for a while.9)Pour it into the tomato gravy and mix well.10) Tomato Curry is ready.Serve Tomato Curry with chapathy or rice................................................................................................................................................................You can even make a tomato rice with this.Left over rice (cooked ofcourse) = 1 small bowl.Ghee or butter= 50 gm.Tomato curry=1 Glass.1.Heat butter in a vessel.2.Add left over rice and stir for 2 minute.3.Add the curry. Mix well and stir for another few more minutes.Your tomoto rice is ready.

Easy Ice-cream cream recipe for the weekend.

Fed up with vaniila ice-cream? Fancy something different with the left overs?
Here is something for you.
Left over vanilla ice-cream=200 gm
Honey= 2 spoon.
chocolatecream= 4 spoon.(chocolate cream= Set your oven in a very, very, low temp for 2 mnt or so.Place chocolate in a heatproof bowl into the oven and leave for a fewminutes. Recommended temp is 110C 225F or ¼ gas mark. Leave for a fewminutes, then take out and stir gently to make sure it is all nicelymelted and allow it to cool)Crushed biscuit = 2.Crushed dry fruits= 1 spoon.Any essence of your taste= 2 drop.
Method:
Whip the vanila ice-cream with honey and essence.Make small layer of ice-cream in a bowl. Spread a small portion ofcrushed biscuit and dry fruits.Make a small layer of choclate cream and pour Ice-cream over thisagain. Repeat the process.Cover with a well-fitting lid and it is ready for the freezer.While serving, add a few drops of your favourite liqueur for thatextra-special flavour even few drops of orange juice also do somemagic.
Let me know if you like it. Enjoy your week end.
Sorry about the noise in the picture..ISO setting was too high..frgt to change it.

Paneer masala

Paneer Masala.
.....................
Paneer =250grams
Water =2 cups
Onion=1
Tomatoes=2
Green cardamom crushed= 2
Cloves =6
Black pepper powder =1 tsp.
Vegetable oil =3 tbsp.
Paste of
ginger-garlic& green chilli =1 tsp.
Turmeric Powder =1/2 tsp.
Kashmiri chilli powder =2 tsp.
Cumin seeds =1 tsp.
Coriander leaves /curry leaves=Few
Salt to taste .

Method:


1. Cut the paneer into cubes.
2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
3. Heat oil in a pan.
4. Add cumin seed first then cloves then sliced onion, once it istransperent add, ginger-garlic-green chilli paste.
5. Then add cardamom, black pepper powder, chilli powder, salt,turmeric. Stir well.
6. Add pulpy tomato sauce. Fry for few more minutes.
7. Now you can add water and boil. Let it cook on medium heat tillthe gravy becomes thick.
8. Finally add the paneer cubes. (If you have enough time u can deepfry this paneer in oil until it is golden brown)Do not cook for morethan a minute after putting paneer. Remove from heat.
P.S if you are adding curry leaves u can add them while you arecooking the onion.
Last day a friend of mine asked about this recipe for her Lunar new year celebrations,thought about sharing with her and you!!!. Happy new year to all of you.

Soya Fry/ soya masala

Soya Fry, originally uploaded by Deepa.Praveen.

Soya chunk, is one of my other fvrt friend in kitchen. IT is very hard for me to find different veg dishes for my strict veg companion. So last day decided to give a go with Soya chunk.
But it was yummy. So decided to share this with you.

Soya Chunks – 2 cups
Meat Masala/veg masala – 2 tbsp
Red chilly powder – 4/3 tsp
Big Onion (sliced) – 1 large
Turmeric Powder – 1/2 tsp
Tomato (sliced) – 4/3 large
Mustard Seeds – a pinch
Green Chillies (slit) – 2
Curry Leaves – A sprig
Corriander powder-1tsp
Pepper Powder – 1/2 tsp
Ginger ,Garlic Paste – 1 tsp
Oil – 2 tbsp
Salt – As required
Water – As required


Step 1:
Soak the Soya chunks in hot water for around 15-30mnts minutes. With bit red chilli,turmeric and salt.

Step two:
Squeeze out the water and clean the soya chunks and drain out excess water if any.
Step 3:
Put bit water to the masala and chilli powder then rost in in low flame.
Marinate the soya pieces with the above roasted masala powders and salt,leave it there in room heat for another two mnts.
Step 4:
Heat oil and splutter mustard seeds, add sliced onions and saute till the onions change its colour.Add turmeric bit salt,green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked properly.
Step 5:

Add rest of the chilly powder, coriander powder, pepper powder, ginger garlic paste and stir fry for a few minutes.
Step 6:
Add the marinated soya chunks . Add some water just to cook the ingreditens.

Step 7:
Cover and cook on low flame for another 15-20 minutes.

Curry is ready.

P.S:Since my veg boy doesnt agree with masala cotted fry i have limited all the ingredents,so mine as seen in the pic is a much more plain one. If u follow the above method you will get a masala cotted fry...Njoy

Curd Curry/ Moru kachiyathu

Curd Curry, originally uploaded by Deepa.Praveen.

Well our sundays are busy with phone calls. Last day when i called amma (praveens mom )she said she had moru kachiyathu and upperi for lunch. I love the way she prepare this moru koottan( curd curry. Our kotttayam style moru kachiyathu is different from her palakkad style (two different places in kerela). My Curd curry is a mixture of these two styles.

Ingredients :-

Curd (well beaten) – 2 cups
Asafoetida(Kaayam) – a pinch
Fenugreek powder(Uluva) – a pinch
Salt – to taste
Turmeric powder – 1/4 tsp
Oil (preferrably Coconut Oil) – 3 tsp

For Grinding :-
Grated coconut – 1/4cup
Cumin seeds (Jeerakam) – 1/4 tsp
green chilli- 1 (you can use red chilli powder 1/4 tsp aswell insted of green chilli).
Ginger : a very small portion
Step one:
Grind all the above ingredients into a fine paste and keep it aside.

For Seasoning :-
Mustard seeds – few
Shallots (kunjulli ) sliced – 1/2 tbsp
Green chillies slit – 1 or two
Red chillies – 2
Curry leaves – a sprig.

Step 1:

Mix together curd,salt and turmeric powder in a bowl.
Step 2:

Heat oil in a pan and allow mustard seeds to splutter.
Step 3:

Add shallots ,fry til it turns brown . Add green chillies ,red chillies and curry leaves.Fry for a while and remove it from oil and keep it aside.
Step 4:

Reduce the heat to low .
Add the ground paste into the same oil.Fry for 2-3 mins stirring continuously.( Dont allow coconut paste to change its color).
Step 5:

Add asafoetida and fenugreek powder and stir well.

Step 6:
Add the beaten curd mixture and stir continuosly until it is warm.Never let it boil.Remove from heat ,pour the prepared seasoning over it. Your curd curry is ready.

Enjoy.

prawn fry

prawn fry, originally uploaded by Deepa.Praveen.

What u miss the most if u are away from home?

Ofcourse yes , food prepared by your mom.

Same to me.

And as he is a strict veggi, some of my fvrt non veg things started appearing in my dreams.

If you feel something is away from u, u started thinking about it over and over.

My valluvanadan is quite ok with my non veg cooking at home. He encourges it too. Because since it is non veg he can escape from me. More over he can go back too one of his fvrt dal dish which i hate the most.

So few days back i made at attempt and here is the result.

As it looks it was not a failure. would u like to try?

Here we go
Large prawns 5( small prawns 10): deveined ,pealed and washed.
Chilli powder: 1tsp
Turmeric powder:1/4 tsp
Garam masala : 1/2 tsp
Ground Pepper powder :1/2 tsp
Lemon juice :1 1/2
cocunut oil :3-5 tbl spoon
salt : as per ur taste
Big onion: thinly sliced :1
green chilli:finely chopped:3-4
garlic:finely chopped 1 clove
ginger :1

curry leaves : 10
musturd :1/4 tsp.

Step one:
We need a marinade with all the powders ,lemon juice and prawns and one spoon oil. Apply thi to our prawns and leave it in there for half and hour.

Step two:

Shallow fry prawns. Leave it in heat for around 2-3 mnts,prawns needs little cooking time. Dont over cook.

In another pan, crack musturd in oil,apply sliced onion,bit turmeric,salt,ginger,green chilli, garlic, and curry leaves. When it turns to little golden brown add the leaft over masalas in that prawns dish to it. Reduce the heat to low and when that raw smell goes add the prawns to it. stir well for two three mints. IF u need littile gravy put less that 1/4 glass water too that masala leftover plate and apply the same to our fry leave it der another few mnts. Apply salt. stir well ur fry is ready