Fried and steamed fish/Meen polichathu.

Fried and steamed fish/Meen polichathu. a photo by {deepapraveen very busy with work..back soon on Flickr.

Fish fillet= Big one (around 100gm)

Chilli Paneer:

Chilli Paneer:

Paneer (cubed) = 200gm
Yogurt - 2 tablespoon
Chilli powder - 1/4 tea spoon
Pepper powder - 1/2 teaspoon
Salt 

Marinate this for half an hour and shallow fry this. Keep to one side.

Step 2

Onion – 3 to 4 small ones chopped
Green chilli – 3 chopped
Crushed ginger and garlic – 1.5 /2 tspn 
Turmeric powder – ½ tsp
Coriander powder – 1 tspn
Pepper powder – ¼ tsp
Cumin powder – ¼ tspn
Garam masala – 1 tspn
Water – 1/4cup
Salt
Oil
Curry leaves
Method:

Heat oil in a kadai. Fry curry leaves and keep it separate. 
Add onion with 1/4 salt, cook and keep it covered in low to medium flame for 5mnts. Stir in-between.
Add ginger garlic paste + green chilli(sliced) & stir well for further 2 mnts.
Add the power with one table spoon water and mix well. Stir till that raw smell goes.
Add the prepared paneer. Mix well. Add water water and stir well till you get a dry consistency.

Nadan kozhicurry

Nadan kozhicurry a photo by {deepapraveen very busy with work..back soon on Flickr.

Traditional Chicken Curry- Mom's special

Chicken medium pieces- 1 k.g
Onion Sliced - 2
Shallots sliced - 100g or a big handful
Ginger sliced - 2 tablespoon
Garlic sliced - 2 tablespoon
Green chilly - slit lengthwise - 2,3
Cardamon and cloves crushed - 2 each
Black pepper crushed - 1 tablespoon
Turmeric powder - 1/2 table spoon
Garam masala - 1 table spoon
Chili powder - 1 tablespoon
Coriander powder - 3 tablespoon
Vinegar - 1 tablespoon
Thick coconut milk-onnam pal - 1 cup or from half grated coconut
Mustard seeds - 1/4 teaspoon
Oil
Salt
Tender coconut pieces.
Curry leaves
Bay leaf- one (optional, if possible use fresh)



Method:
1. Marinate the chicken with turmeric powder, salt, pepper powder and few drops of vinegar for 1/2 an hour to 2 hours.
2.Heat oil in a heavy bottom pan and fry mustard seeds, followed by curry leaves.
3.Turn the heat to medium and add the crushed clove and cardamon and fry for another minute.
4.Now add ginger, garlic,coconut pieces and green chilly and fry for another 2 minutes.
5. Add Shallots and onion with 1/4 tea spoon salt, cover and cook for further 6-8 minutes stir in between.
7.Now mix the powders in remaining vinegar and add that masala mixture to the onion base and stir well, cook this in low heat for further 2- 3 minutes. Now we can see the oil starts separating from the edges.
8.Add the meat and make sure this is masala is covered well in every pieces, turn the meat carefully for further 2-3 minutes.
9.Add 11 /2 cups of hot water to this and when the curry starts boiling turn the heat to low,cover this with a fresh banana leaf(if possible).Cover with a light lid and allow this to cook. { May take 15- 20 minutes for broiler chicken and 20 - 40 minutes for nadan kozhi}.
10.Once the pieces are tender pour the coconut milk and heat the curry again. (Don't allow this to boil)
11.Pour 1 table spoon of fresh coconut oil on top and serve

Or

{Garnish this with 1/2 table spoon pepper powder fried in 1/2 table spoon fresh ghee- depending on your spiece tolerance level}

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vegetable korma

vegetable korma a photo by {deepapraveen very busy with work..back soon on Flickr.

Vegetable Korma

Vegetables cubed - 1 cup.
Onion sliced - 1 small.
Tomoto - 1 small
Coconut milk - 1/2 cup or shredded coconut 1/4 cup.
Mustard seed - 1/4 tsp
Cumin seed - 1/4 tsp
Garlic and ginger sliced - 1/2 tsp each.
Bay leaf - 1/2
Coriander powder - 4/3 tsp.
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp.
Cashew nuts - few.
Oil

1.In a heave bottom pan heat oil on a medium heat.

2. When oil is hot add mustard seeds and when it cracks add ginger and garlic slices , cumin seeds, and bay leaf. (you can also add one clove and half star-anise); fry this for one or two minutes.

3 Add onion , green chilli and salt and on low heat cook for 5-7 minutes.

Grinding.

1. If you are using shredded coconut grind this at this stage , if it is coconut powder mix it with water to make 1/4 cup.

2. Grind the cashew nuts in this coconut mixture.

4. Check the onion mix and if it is transparent add the masals and turmeric. Fry for few minutes.

5. Mix this with coconut and cashew nut mix to get a thick paste. ( If the mixture is hot allow this to cool).

6. Add mixed vegs to the heavy bottom pan (we already prepared onion mix) and fry this for few minutes. Allow all the left over masalas in that pan to coat the vegetables.
7. Add the grind mix to this and stir well and cook in medium heat for further 5 minutes.

8. Add 1 cup (more or less depends on the consistency you want) hot water and bring to boil. Then cook in low heat for further 5 minutes.

9. Turn the heat off and add natural yogurt (curd) or cream to adjust the heat.

Serve this with paratha, chappathi or nan bread :)

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Chembu curry/ Taro curry

Chembu curry/ Taro curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Taro curry - Chembu curry

Chembu ( Taro) skin removed and cleaned cut into small pieces- (it is better to wash this more than two times ) - 1 cup.
Turmeric powder - 1/4 tsp.
Coconut powder mixed in 1/4 cup of water.
Green chilli - 2
cumin - 1/4 tsp.
Tamarind pulp - 1 tsp
Shallots - 3
Garlic and ginger - 1/4 tsp sliced
Curry leaves - few
Mustard seed - few.
Oil

Method.
1. Cook taro with turmeric and salt in 1 1/2 cup of water for aroung 20 minutes.
2. Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, green chilies, followed by shallots, ginger and garlic. Fry this in low flame for 3-4 mnts.
3. Allow this to cool and grind this to get a thick paste.
4. Once taro is cooked add the grind mixture to that along with tamarind pulp and cook in low flame for further few minutes.
5. Add coconut milk and stir well, and cook for one or two minutes.
6. Serve warm.

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Pork and plantain curry kerala style. (panni and nenthrakai ularthiyathu)

Pork and plantain curry kerala style. (panni and nenthrakai ularthiyathu) a photo by {deepapraveen very busy with work..back soon on Flickr.

Pre- preparation.
1.Pork (not fat removed) cubed – ½ kg
Turmeric – ½ tbsp.
Pepper power – ½ tbsp
Salt.
(Marinate and keep aside for 30 minutes).

2.Raw plantain (Nenthrakai)small to medium ones – 2
(I don’t prefer the big bulky ones).
Hot water – Enough.
Salt.
Pinch of turmeric.

Cut plantain’s as small cubes into the salt and turmeric water.

3.Masala for grinding.
2 cardamom pod
½ fennel seed
2 clove
¼ pepper corns
½ coriander seeds
Fry this with out oil in low flame (please don’t burn them) and powder them ( no need to go for a fine powder).

Other ingredients and method:

Thinly sliced shallot –3/4 cup ( Or onion).
Garlic sliced – 1 tbsp.
Ginger sliced – 1 tbsp.
Green chilli – cut length wise – 2 big ( you can remove the seeds if you want)
Crushed Red chilli – ½ tbsp.
Tomato – ½ cup
Coconut slices- ¼ cup.

•In a pressure cooker brown the meat for 3 -4 minutes and you can see the fat separating, then transfer the meat to another bowl.
•Add coconut slices followed by shallots to this fat and fry for another 5 minutes, followed by ginger garlic and red chillies and fry for another 3 minutes then add masala, red chilli to this mixture, remove from heat and continue to stir for a minute or so.
•Transfer the pan back to heat and add plantain cubes and mix well, followed by meat cubes.
•Pour 4/3 cup of hot water and cook for 25- 30 minutes.

Tempering:
Heat oil in a pan, add mustard seeds, jeera, red chillies and curry leaves. Then transfer the pork to this. In high flame brown this and make it a dry dish.

Serve warm.

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Beef Pickle Kerala style

Beef Pickle Kerala style a photo by {deepapraveen very busy with work..back soon on Flickr.

Diced Beef - 1/2 kg

Turmeric - 1/2 teaspoon

Black pepper powder - 1/2 teaspoon

Crushed ginger and garlic - 1/2 teaspoon

Vinegar- 1/2 teaspoon

Meat masala- 1/2 teaspoon

Sesame oil - 1 teaspoon

Salt

Marinate the beef overnight and pressure cook for 10 minutes with 1/4 cup water. You can grill this or even make it sun-dried. For sun-dried it takes 1- 2 weeks. If you are not that healthy conscious you can fry the beef. 

Idea: Take the water content away from the meat :)

Pickle:

Prepared Beef

Sesame oil - 2 teaspoon

Mustard- 1/2 teaspoon

Fenugreek- 1/2 teaspoon

Curry leaves- few

Greenchilli - 2 slit

Garlic sliced - 2 tablespoon

Ginger sliced - 2 tablespoon

Crushed pepper - 1 tablespoon

Powders:

Garam masala - pinch

Hing/kayam- pinch

Redchillipowder/ piriyan mulaku podi - 1 tablespoon

Pickle powder - 1/2 tablespoon.

Vinegar - 2 tablespoon

Oil

Method:

1. Heat oil in a kadai and add mustard seeds, once it pop up add fenugreek seed, followed by curry leaves, green chilli, garlic, ginger and crushed pepper. Fry for 2-4 minutes in medium flame.

2. If you pressure cooked the meat, squeeze the meat well enough to remove all those water. Keep the stock separate.

3.Make a paste using vinegar, meat stock and other powders.

4.Add this masala paste to the oil mixture and stir well for another 3 minutes ( till the oil starts separating from the edges).

5.Fry meat in this masala for another 5 minutes.

6. Add the remaining stock bring this to boil and reduce the flame to low and let the beef absorb that maslas. Once you are satisfied with the consistency you can transfer this pickle to a clean air tight jar and place a sesame wet cloth on top of the jar and close the lid tight. That is it..your pickle Jar is ready for you

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Goan style beef curry

Goan style beef curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Thanks all for your awesome yummy responses about my beef dishes. Glad you all enjoyed

1. Beef-pickle-kerala-style
2. Beef Curry the street food sytle/ thattukada beef
3. Easy-beef-piralan/ Kerala Beef piralan/ Spicy Beef stirfry
4. kerala-beef-curry
5.
IF you haven't checked this yet, please do, I assure you if you are a beef dish fan you wont be disappointed.


Goan Style Beef Curry.

Chicken fry with beetroot

Chicken fry with beetroot a photo by {deepapraveen very busy with work..back soon on Flickr.

Boneless chicken- 250 gm
Kashmiri chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp
Black pepper powder - 1/2 tsp.
Garam masala - 1/2 tsp.
Coriander powder - 1/4 tsp.
Soya sauce - few drops ( optional)
Boiled beetroot - half - grated.
Lime juice - few drops.
Salt
Crushed ginger and garlic - 1/2 tsp.
Marinate all these and keep aside for half an hour or more.

For the gravy

Onion big -sliced - one.
Other half of the beetroot - sliced
Cumin seed - few
Mustard seeds - few
Green chilli - 2 (optional)
Curry leaves few.
Oil.

Method.
Heat oil in a pan. Add mustard seeds when it pop up add cumin seed.
Add the prepared chicken and stir well in medium flame for 2- 3 mins
we are sealing the chicken and you can see the outer layer if the
chicken is turning it is color.
Remove the chicken pieces (dry them in a paper towel) and curry leaves
followed by onion with a pinch of salt. Cover the pan let this cook in
low flame for around 5 mins.
Add sliced beetroot and green chilli stir well for another one or two min.
Put all the fried chicken back to the pan. Stir well for another one min.
Mix this gravy with 1/2 cup of hot water.
Place a flat plate on top of this pan and cover the pan. Fill another
bowl with enough water and place it on top of the flat plate. We are
using this method to steam cook the chicken. Cook the chicken in low
flame, till it is done (may take 20 mins but it depends on the meat)
My trick is when the water on that large bowl is pretty hot with bit
bubbles I assume the chicken is done but to make sure I check the
curry one or two times and stir well).
If the curry is still wet and not dry cook this in high flame with out
lid for one or two mins.
So that is it. Chicken fry with beetroot.

If you have a steamer steam this once the gravy is done..
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Butter Paneer/ Paneer Curry

Butter Paneer/ Paneer Curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Paneer Curry:

Paneer - 250 gm
Onion (small) - 2
Tomato chopped - 1
Ginger & garlic sliced - 1 Tsp
Red chilli powder - 1/2 tsp or Kashmiri chilli powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp.
Pepper powder - 1/4 tsp.
Dry fenugreek powder - 1/2 tsp
Cumin seed - A Pinch
Mustard seed - A pinch.
Butter - 1 tsp.
Fresh curry leaves - few.
Salt
Hot water -1 cup
Optional items:
Coconut flesh cut length wise few.
Fresh cream - 1 tsp.
Cashew nut paste - 1 tsp.
Potato thin slice- few

Method.

Heat oil in a pan add butter and once it is hot add mustard seeds once
it pop up add cumin seed, ginger and garlic( coconut flesh and
potatoes-optional) fry for one or two mins, add curry leaves.
Add sliced onion with a pinch of salt cover it with a lid and cook for
6 mins in low flame.
Add all the powder and stir well for 2 mins in medium flame.
Add chopped tomato, stir well, cover and cook for further 2, 3 mins
(add cashew nut paste and fry for 2 mins- optional) or till the oil
starts separating .
Add the cubed paneer stir well for another 2, 3 mins.
Add hot water ( you can reduce the amount of water if you want) Cook
the curry in low flame for further 6- 8 mins.
Once it is done remove from heat and garnish with fresh cream. Serve warm.
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Prawns in coconut gravy/Chemeen theeyal

Prawns in coconut gravy/ chemmeen theeyal .

Method :

1.       Prawns : 250 gm

2.       Shallots : 10 (this taste best)

OR Onion medium = 1

3.       Turmeric powder- ¼ tsp.

4.       Fenugreek powder – ½ tsp.

5.       Kashmiri chilli powder –  ½ tsp.

6.       Tamarind – a small lemon ball sized.

7.       Mustard seeds .

8.       Curry leaves.

9.       Dried Red chilli – 1 small.

10.   Oil- 2 tsp

Marinate the Prawn with turmeric, fenugreek powder, chilli powder,salt and keep this aside for 15 mins

For the roast:

11.   Grated coconut – ¼ cup

12.   Coriander powder – 1 tsp.

13.   Kashmiri chilli powder – 1 tsp.

14.   Pepper powder – 1 tsp.

15.   Cumin powder – ¼ tsp.

16.   Garam masala – a pinch.

Method :

1.       Soak the Tamarind ball in little more than ¼ cup of hot water for 10- 15 mins and extract the pulp from it.

2.       Dry roast the grated coconut in a non-stick pan and stir well for 3 – 5 mins or till it turn to drak brown from golden brown stir well in medium flame . When the colour is changing to dark brown, reduce the flame to low and add all other ingredients and mix well for 2 or 3 mins then remove from heat and continue stirring for or two mins. ( This mixture should be dark brown).

3.       Once it is cool, grind to a very smooth paste consistency (use only few drops of water) this may take some time.

4.       Heat oil in a pan then add mustard seeds followed by red chilli and curry leaves.

5.       Add shallots or onion, add a pinch of salt, cover it with a lid and cook in low flame for 6 mins.

6.       Add the masala paste roast this for further 2 mins in medium flame.

7.       Add marinated shrip roast for another 1 or 2 mins then add little water cover and cook for 5 mins in low flame.

8.       Add the tamarind pulp, bring this to boil and remove from heat.

Tips:

·         Don’t overcook prawns then it will be chewy.

·         Few drops of fresh coconut oil on top of the curry will give you the traditional taste.

·         You can sprinkle gram masala at the end if you are looking for a raw taste, in that case don’t add that to the grinding mixture.

Dears, how are you all? Enjoying life? How is your moving? Hope you all are fine. To be honest I had no intention on updating the recipe section this week and I promised someone I won’t do it. Late last week I had a chat with someone and of course we started sharing our passion for Prawns curries. I was bit surprised, because of the particular caste she belongs to I never expected her to be a Prawns fan. Yes expectations are meant to be broken right? Then she shared that secret. Her hostel mate was a Christian girl from my place, so no wonder why her taste buds turned as non-veg ambassador. She asked me is it possible for me to share the recipe of this particular dish…and she tried to explain how it taste and she was not sure about the ingredients. I asked her couple of open and closed questions. At the end of it I took a wild guess and prepared the dish and sent her the recipe. Today she pinged me and said she prepared the dish last night in her friend’s house. It is exactly the same one. So dear, Ms G I am glad you liked it.

Kerala Beef Curry

Kerala Beef Curry:

Preparation time : 10 mins. Cook: 20mins( using a pressure cooker). Slow cooking 30 mins.

Serve : 4

Beef with marinating ingredients.

1.       Beef cut into cubes – 1 K.g

2.       Black pepper crushed – 1 tsp.

3.       Ginger and garlic crushed – 1 tsp.

4.       Turmeric powder – ¼ tsp.

5.       Sea salt

6.       Kashmiri chilli powder- ½ tsp or chilli powder- ¼ tsp.

7.       Vinegar or lime juice – ½ tsp.

8.       Garam Masala – ½ tsp

Marinate and keep aside for 10 mins. Taste better if you can keep this for few hours.

Gravy

1.       Red onion – 2 medium finely chopped

2.       Shallots – 4nos finely chopped.

3.       Garlic cloves chopped – 2

4.       Cardamom pod – 2

5.       Clove – 1

6.       Fennel seed – ½ tsp

7.       Cinnamon – 1 small stick.

8.       Bay leaf (fresh or dry ) - 1

9.       Fresh ginger root chopped – 1 tsp

10.   Coconut flesh chopped – 2 tsp.

11.   Tomato chopped – 1

12.   Green chilli chopped – 3 ( remove the seeds if you don’t want too much heat)

13.   Garam masala – 1 ½ tsp.

14.   Pepper powder – ½ tsp

15.   Oil – 2-3 tsp.

16.   Curry leaves  few

17.   Beef stock – 1 cup (optional)

18.   Coconut milk thick (onnam pal) – ¼ to half cup or more according to your taste.

Preparation :

1.       Heat oil in a large flat pan (if you are using pressure cooker use that) once it is hot reduce the flame to low and add Cardamom pod, Clove , Fennel seed, Cinnamon, Bay leaf, coconut pieces for one to 2 mins till you get that nice aroma. (At this stage you have an option to remove this from the oil and grind it but I don’t do it. The lazy me :P)

2.       Add ginger, garlic, and green chillies with curry leaves fry this for another 2- 3 mins.

3.       Add sliced onion and shallots with ¼ salt mix well and cover with a lid let this cook for further 6-8 mins till the onion is soft and transparent. (If you add a pinch of sugar you will get caramelized onion)

4.       Add garam masala and pepper powder stir well for another 1- 2mins.

5.       Add chopped tomato mix well and let this cook for another 2-3 mins (till the oil started separating from the gravy).

6.        If you have grind that masalas earlier add them now.

7.       Add the prepared meat and mix well, let the heat be medium let this fry to 2- 3 mins we are sealing the meat stir well.

8.       Add 1 cup of hot water or beef stock and pressure cook. If you are slow cooking cover your pan with a lid and simmer it for 30mins or until the beef is tender.

9.       Once the curry is ready you can add the coconut milk and reduce the heat as per your taste buds.

Please note:

·          As the meat will give of its own juice you can prepare this without adding water but I use pressure cooker so on a safer side I add water.

·         The original recipe is a dry one with tooooooooo spicy flavours. So just to avoid running nose and eyes I prepare a milder version with gravy and coconut milk. But if you are going for yummy spicy version @ stage 8 put this curry in high flame and reduce all the water. Plus you can give an additional tempering with 1 spoon oil, mustard seeds, dry chillies -2, few curry leaves.

Enjoy your spicy week end.

Kerala Fish Curry in Roasted coconut gravy/ Varutharacha meen curry

Kerala Fish Curry in Roasted coconut gravy/ Varutharacha meen curry a photo by {deepapraveen very busy with work..back soon on Flickr.

Kerala fish curry in roasted coconut gravy/ Varutharacha meen curry.



1. Any fish (I used Salmon fillets)- 1/2 k.g.

2.Onion chopped- one.

3.Small onion- 3 nos.

4.Ginger crushed- 1 tsp.

5.Garlic crushed - 1 tsp.

6.Pepper corns- 1/2 tsp

7.Kashmiri chilli powder- 1 1/2 tsp.

8.Coriander Powder- 1 tsp

9.Grated coconut- 1 cup

10.Green chillies chopped- 3.

11.Turmeric powder- 1/4 tsp.

12.Fish Tamarind- 2 (If that is not available you can use raw mango).
13.Salt
14. Mustard seeds-1/4 tsp
15.Fennel seeds- 1/4 tsp
16.Curry leaves.
17.Lemon juice or vinegar - few drops
Oil


Method.

1.Soak fish Tamarind in one cup of hot water.

2. Marinate the fish with bit salt, lemon juice, bit turmeric, 1/2 tsp chilli powder, bit crushed ginger and garlic. Keep it aside for 15- 20mnts.

3. Heat one tsp oil in a pan and add grated coconut, shallots,pepper corns, fennel seeds and roast them in medium flame, stir well in-between, may take 15-20mnts. This mixture should turn a golden brown colour.

4. Once this reached that golden colour add chillipowder and coriander powder and roast for another one mnt.

5.Remove from heat and stir again for another one mnt or so. Now let this cool. Then grind this to fine paste with 1/2 tsp water.

6.Heat oil in a pan and fry the fish for 2, 3mnts( optional).

7.Remove fish from the oil and add mustard seeds. If you are not frying fish, heat 2 tsp oil in a pan and add mustard seeds.

8. When they pop up add curry leaves,green chilli, ginger, garlic and toss them well.

9. Add chopped onion and cook for 8mnts with pinch of salt.

10.Add turmeric powder and fry for another mnt.

11. Add fish and fish tamarind water along with that tamarind and salt.

15.Add more warm water if you need more gravy.

16.Cover this with a lid and Let this cook in low flame for 10- 20mnts.

17.Uncover the pan and add the roasted gravy paste and cook for further 10 mnts.

Remove from heat and serve warm...Let me know if you like it.

Love
Deepa
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Sambar (Split pigeon pea with vegetables in a spicy sauce)

Sambar (Split pigeon pea with vegetables in a spicy sauce) a photo by {deepapraveen very busy with work..back soon on Flickr.

1. Toor Dal or Split pigeon pea= 1 cup and one potato cut in to 4 portions.
2. Onion chopped = 2 medium ones.
3. Mixed Vegetables = 2 cup.
4. Green chilli = 2 slit
5. Tamarind Pulp = 1 1/2 tsp
6. Turmeric a pinch.
7.Asafoetida =1/2 tsp
8.Chilli powder - 1 tsp
9.Sambar powder - 2 tsp
10.Tomato= 2 small ones chopped.

Seasoning:

1.Oil =1 tbs
2.Mustard, urad dal and fenugreek =1 tsp
3. Dried whole red chilli=1
4.Curry leaves= few.

Method.

1.Cook potato long with the dal,asafoetida and turmeric along with 2 cups of water and pressure cook till about 3 whistles. Then remove and mash well and keep aside.

2. Pour the oil and when it is hot add the mustard and urad dal and fenugreek,curry leaves and after 2 minutes add the sambar onions and cook for 5 minutes then add the vegetables then cook this in low flame for another 5 minutes.

3. Add sambar masala,chilli powder and cook for further 2 mnts.

(if u are using microwave add one spoon of oil to the veg and cook in high speed for 6 mnts then add red chilly powder – 1 tsp,coriander POwder – 2 tsp,turmeric powder – 1/2 tsp,fenugreek powder – a pinch and cook for further 2mnts-no need of sambar masala all this will serve the purpose of masala)

4. Now add this to dal mixture. Also add tomato pieces and tamarind pulp. Cook till the consistency you want.

Then remove from heat and enjoy this.
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Spicy Mushroom Loaf recipe

Spicy Mushroom Loaf recipe a photo by {deepapraveen very busy with work..back soon on Flickr.

Spicy mushroom stir fry= 1 cup
All purpose flour=1 1/2 cup
Egg=2
Baking powder=1 tsp
Unsalted butter=90g
Granulated white sugar=1/2 cup
Milk=little less than 1/2 cup
Vanilla extract-1/2tsp
Salt= 1/4 tsp

Method:
1.Preheat over in Gas mark 4 or 350 degreeF.
2.Mix together Flour,salt and baking powder.
3.In a bowl mix sugar and butter to get a soft fluffy mix.
4.Add egg one by one to this mixture and beat well
5.Add vanila extract beat again
6.Now in a low setting add flour 2,three spoons at a time with bit
milk, repeat the process until it is done.
7.Grease the botton of your loaf pan with butter and add bit flour on
this sides(this will prevent the bread from sticking to sides)
8.Pour half portion of the batter to the loaf pan.
9.spread the stir fried mushrooms in the middle and pour remaining
batter on top.
10.Bake for 40 minutes in Gas mark for and 30 minute in Gas mark 2 or
till the loaf is golden.

11. Remove from oven and let it cool. Enjoy the spicy loaf..

P.S I love a crispy outerside so I baked it like this- 40 mnt in Gas
mark 4 and 40 mnt in gas mark 2

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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 .

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.

Vazhakkai stir fry

Raw banana/plantain= 2.(or pottatto)Green chilli=2Chilli poweder=1/2t.spoon.salt to taste.Turmeric = 1/2 t.spoon.Oil= 2 Table spoon.0nion – 1 big onionMustard seeds – 1/4 tspCurry leaves – 1 tsp
1.Take water in a vessel and put some salt and turmeric in this.
2.Cut the raw banana into small cubes and put it in water for half an hour.(If you are using pottatto"s then no need to follow this step) and drain this.
4.Heat oil in a wide pan,add mustard seeds andwhen it start crackle, , add curry leaves and onion after few miniutes(put the gas to simmer) 5.Add red chilly powder and sauté well.6. put the banana into this and mix well with the banana cubesKeep on stirring for some time you can add very little water.
7.Keep a lid on top of it and let it be there till the banananscooked. It won"t take too long.
8. After some time you can stir it again and make sure it is dry.Now your stir fry is ready.
P.S: This is the way my amma( mom) prepares this dish.It is a drydish. 'Mezhukku' means 'oil' in Malayalam and 'Puratti' means 'smear'.