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)

Karimeen Fry/ Pearl spot Fry.

This is an unavoidable part of Kerala non veg foodie fans plate..
Ingredients

Karimeen/Pearl Spot - 1 
Ginger- Garlic paste - 1/4 tsp
Red chilli powder - 1/2 tea spoon
Turmeric powder - A Pinch
Pepper powder - 1/2 tsp
Salt
Oil
Curry Leaves


Method

Mix all the powders and salt and adding a little water make a paste with it. Apply the paste to the fish and keep it for 10 mnts. Heat oil and sprinkle curry leaves. Layer fish on top of it. Shallow fry both sides 10mnts each. Don't turn too much. Enjoy.

Broccoli stir fry / Broccoli mezhukkupurati

RECIPE 

Ingredients: 
Broccoli - 250 gm
Onion - 1/2 thinly sliced.
Kashmiri chilli powder - 1/2 teaspoon or green chilli - 2 or three(sliced).
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp
Mustard - 1/2 tsp

Curry leaves- few
Pepper - 1/4 tsp
Oil
Method:
Cut and clean broccoli florets.

Chop into medium florets.
Toss broccoli  with salt, chilli and turmeric in a bowl.

Heat oil in a pan and splutter mustard seeds
Add the broccoli and cook it covered on medium heat until tender. If necessary sprinkle few spoons of water
Finally add the pepper, toss it well
Cook for another 2-3 minutes. Remove from heat and transfer to a serving bowl.

Enjoy.

Lemon Rice.

1. Left over rice / Basmati rice cooked - 1 cup.

(If you are making this out of fresh cooked rice keep it refrigerated for couple of hours)

2.  Small onion - 5

Chopped fresh ginger - 1/2 tbsp

Green chilli - 1

Dried red chilli - 2

Chana Dal and urududal - 1 tbsp (optional) 

Cashew nut - 1 tbsp (optional) 

Turmeric powder- 1/2 tbsp.

Lemon Zest - 1/2 tbsp

3. Mustard seed - 2 pinch

Fenugreek seed - 2 pinch

Curry leaves - few

Salt

Oil - 2 tablespoon

4. Lemon Juice - 3 tablespoon

Method.

1. Heat oil in a pan and splutter mustard seeds.

2. Add curry leaves followed by dry chillies

3. Add cumin seed and fry for few seconds and add cashews and chanadal and urududal and fry for 2 minutes.

4.Add chopped onion,ginger. lemon zest and green chilies fry for another few minutes.

5. Add turmeric powder and salt fry for another 30 seconds  in low flame( stir well).

6. Add lemon juice and stir well for another minute.

7. Mix rice with this, be careful don't break the rice. 

Serve this with any side dish you like.

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.

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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Dahi vada recipe.

Dahi vada recipe. a photo by {deepapraveen very busy with work..back soon on Flickr.

Method :

Split black gram skin less (urudhu dal /uzhunnu parippu)= 1/2 cup
Salt = to taste
Small onion sliced= 3-5
Ginger sliced=1/2 tsp
Green chilli finely chopped=1
Asafoetida =a pinch
Curry leaves = few
Oil = deep fry

For Dahi/ yogurt Dip

Dahi = 11/2 cup
Salt to taste
Red chilli powder= 1/2 tspn
Roasted cumin powder=1/2 tspn.

Mix all this to get the dip.

For Wada
................

1. Wash and soak dal for three to four hours.

2. Drain and grind this, using very little water, to a thick, coarse batter.

3. Add the soda,onion,greenchilli,ginger and curry leaves then mix well.

4. Once the oil is hot pour a small portion of the batter in hot oil
and fry till wadas are golden brown.

5. You can transfer this directly to the prepared dhai dip and leave
it there for some time before serving.

6.The other method is drain and soak vada in cold water, once you
removed it from heat.

7.Squeeze out excess water and arrange them in a serving dish.

8. Pour the dahi dip on top of it and serve.

You can garnish this with curry or mint leaves.

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Cheese Dosa and Kuruma

Cheese Dosa and Kuruma a photo by {deepapraveen very busy with work..back soon on Flickr.


What we need?

For one Dosa

1. Dosa batter = 1 1/2 spoon
2. Cheese grated = 1/2 spoon
3. Curry leaves = few
4. Grated ginger= less than 1/4 tspoon
5. Finely chopped green chilli = 1/2
6. Small onion finely chopped= 1

Simple way..
1. Pour dosa batter into the Tava.
2. When one side is almost done Sprinkle the other ingredients on top of this dosa or pancake and fold it..:)
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Simple Fish Fried Rice

We won world cup...we won it..

I was glued to the laptop during the game, enjoyed the tension every second. And this is the winning special dish. An easy and simple fish fried rice.

Ingredients. 

Fish (Tuna,white fish, or any large variety) = 1/2 k.g. 

&

1. Long grain rice= 2 cup.
2. Onion chopped = 3
3. Oil= 1/2cup.
4. Cumin seed=1/4tspoon
5. Fenugreek seeds= 1/2 tspoon
6. Fish sauce: 1 t spoon.
7. Lemon juice=1/2 t spoon.
8. Ginger= A small piece ( finely chopped)
9. Garlic=1 t spoon (finely chopped).
10. Turmeric powder=1/4 tspoon.
11. Chilli powder= 1Tablespn
12. Salt= to your taste.
13. Garam masala=1/4tspoon plus 1/2 tspoon.
14. Soya sauce = 1/2 tspoon.
15. Pepper powder = 1/2 tspoon.
16. Ginger garlic paste = 1/4 tspoon.
17. Bay leaf= 1
18. For garnishing = dry fruits, sultans and nuts = 1 Tablespoon.

Method

1. Soak rice in water for 30 mnts and drain.

2. Cut fish into small square pieces.

3. Mix turmeric powder,Chilli powder, salt= to your taste, garam masala (1/4tspoon) , soya sauce = 1/2 tspoon, pepper powder and Ginger garlic paste well with few drops of lemon juice.

4. Marinate fish pieces with this masala and keep aside for at-least 1/2 an hour (if possible).

5. Fry the fish pieces in the oil then, fry the dry nuts in this oil and keep aside.

6. Now add cumin seed and fenugreek seeds and fry for a second, ginger garlic and stir well, now add onion and stir well for 4- 8 mnts, till it is transparent, add rice to this and stir well then add fish sauce cover this and cook for next 3 mnts in low flame. Then add three cups boiling water and salt to this with lemon juice and cover this with a lid. 

7. Cook the rice in the low flame for 20 mnts.

8. Around 15mnts add the fish pieces and stir carefully now cook the rice in open flame for next 3-5 mnts.

9. Garnish with the fried nuts.

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.