Kashmiri chili powder - 2 tbsp + 1 tbsp ( fish marination)
Turmeric powder - 1 tsp (fish marination)
Vinegar / lemon juice - 1 tsp
Tomato - 3 nos
Ginger garlic paste - 1 tbsp
Green chili - 1
Salt
Coconut oil
Curry leaves
PREPARATION
Marinate the fish with turmeric powder, 1 tbsp Kashmiri chili powder, vinegar, and salt. Keep refrigerated for 15 minutes. Then fry it, in a little oil till half done.
Keep it aside.
Now heat some oil in a non-stick vessel and add the sliced tomatoes.
Cook till the oil separates.
When done add green chilies, ginger, garlic paste, turmeric powder, Kashmiri chilly powder, salt and mix well.
Cook till the raw smell goes.
Then add 4 tbsp hot water to it and mix well. You will get a thick gravy.
Finally, put the half fried fish to it and again cook for few minutes.
Then add curry leaves and pour 1 tbsp coconut oil on the top and close the lid for a while.
Neer dosa, basically it is the rice dosa only but it is named as neer dosa as its batter is very thin as the consistency of flowing water. In Malabar, Neer dosa is the most popular breakfast in almost all areas. It is very easy and simple breakfast as there is no fermentation. Moreover, instead of soaked rice, we can also use rice powder alone to make delicious neer dosa.
INGREDIENTS
Raw rice - 1 cup, soaked in water for 6 hours Rice powder - half a cup Grated coconut - half a cup Salt - to taste Oil - 4 tbsp
PREPARATION
Wash and drain the soaked rice and grind it along with half cup of water to a fine paste.
Now take a bowl and mix together rice powder, grated coconut and salt.
Add a little hot water to it, and with your hands press tightly and knead it well to a smooth batter.
Now add the finely ground paste to this slowly and mix well without any lumps. Add enough water to make a thin batter. The batter must have a flowing water consistency. This is the traditional way of making neer dosa batter.
The other method is that you can also simply add rice flour, grated coconut to the ground paste of raw rice and again grind together with little water to a thin batter. But i prefer the traditional way as it tastes better.
Now heat a nonstick pan/neer dosa tawa/ cast iron tawa. (Neer dosa tawa is prefered).
When hot grease the tawa well with oil ( but if it is nonstick pan you can just pour 4 tbsp oil in the pan and grease the pan well and pour it to the dosa batter. so that no need of greasing after each dosas).
Now pour a ladle full of batter by rotating the ladle with batter to cover the whole pan.
The batter should coat the pan in a thin layer.
Cover the pan and let it cook for few seconds. And then open the lid and again let it cook for a while. Do not take out dosa immediately after opening the lid.
Once it is done take the dosa out with a spatula and store in a hot case and now again grease the tawa,( but for a nonstick pan, no need of greasing as we already poured hot oil to the batter).
Serve hot with egg roast, potato curry, green peas curry and of-course with fried fish or chicken.
Spaghetti with meatballs is an Italian dish consists of spaghetti/pasta, meatballs and tomato sauce. Italian spaghetti is made from wheat semolina, but can also be made with other kinds of flour. Pasta with meatballs is a traditional recipe of Italy, made to their tasty standards. BUT here I made some changes to suit Kerala / Indian taste. So the meatballs I here made with the same ingredients which we used for chicken samosa or cutlet fillings and it tastes gorgeous. Actually, this recipe came to my mind only because of my craziness towards pasta and noodles....though this is my first attempt, it turns out well and I do love to try out new varieties of pasta and spaghetti.
INGREDIENTS
Spaghetti / long thin pasta - 150g, (do not break it.) Spicy Tomato sauce - as required ( either you can buy from the store or homemade sauce recipe is given below). Mozzarella cheese grated - as required (for topping) Minced chicken - 1 cup Bread - 2 slices Onion - 1, small, chopped finely Green chili - 1, chopped Ginger garlic paste - half tsp Fennel seed powder - half tsp Garam masala powder - half tsp Salt Oil Curry leaves Tomato - for topping only
PREPARATION
Mix in minced chicken, finely chopped onion, green chili, ginger garlic paste, fennel seed powder, garam masala powder, salt in a bowl well with bread pieces and make a smooth dough.
Make small lemon sized ball and fry in hot oil.( do not deep fry). Keep it aside.
Heat 2 cups of water in a pan and once boiled add salt and 2 tbsp oil to it.
Then add the Spaghetti ( do not break it) and stir continuously.
Cook for 5 minutes or until the water gets dried up.
Then remove it to a plate and spread some oil in the same pan and add the cooked spaghetti to it along with 2 tbsp tomato sauce.
Mix well and add salt if required. Stir continuously for few minutes in low flame.
Now take a mold as shown in the image and grease it with ghee or butter.
Layer the spaghetti first and slightly press it and shape it.
Then drop some sauce over it and keep the meatballs .
Finally, top it with grated cheese.
Either you can bake in the oven for 5 - 8 minutes or until cheese melts. ( if on stove top, keep the mold inside a nonstick pan with hot water and steam it for 15 minutes).
When the cheese melts take out of the vessel and let it cool.
Then take out of the mold and garnish with tomato sauce and chopped tomato.
Tomato sauce recipe.............INGREDIENTS
Tomato - 6 nos Onion - 1 cup, chopped Garlic - 2 cloves, chopped Celery - 1 stalk , chopped Carrot - 1, small , chopped Red chili powder - 2 tsp Coriander powder - 2 tsp Garam masala powder - half tsp Oregano - 1 tsp Pepper - half tsp Butter - 5 tbsp Cilantro / malliyila - as required Salt
METHOD
Remove the skin of tomatoes and puree it.
Now heat a pan and saute garlic and onion over medium flame.
When it becomes transparent, add carrot, celery and cook until the vegetables become soft.( 5-10 minutes)
Then add all other spices (except pepper and cilantro) one by one and cook until the raw smell disappears from the masala.
Stir in the pureed tomato and mix well.
Cook in low flame for 1 hour until thick with the uncovered pan.
Now finally add pepper and cilantro to this and mix well.
Once cooled either you can grind it or else can be used same as it is..( leftover sauce can be stored in the freezer for 3 months).
Pathiri is a type of pancake made of rice flour. It is the traditional and the most popular dish among the Muslims in Kerala. But nowadays it also became popular in many other foreign countries like UAE, Qatar, Oman, UK, maybe because of gulf Malayalees, I think. Pathiri is usually served along with chicken, mutton curries. It is mostly prepared during special occasions or during iftar fasting. The most interesting fact about PATHIRI is that when there are any special occasions at home, the ladies among relatives and even neighbors of that home will gather in the kitchen and make pathiris...Some knead the dough, some make balls and others will roll and bake it...The method of preparation of this pathiri may be different in different regions of Kerala...
This is my easiest method for making soft, thin Malabar rice pathiri...So let us see how to make soft pathiri at home / how to make Malabar rice pathiri / Indian breakfast.
INGREDIENTS
Pathiri podi / Rice flour - 2 glasses
Water - 2 glasses
Salt - to taste
PREPARATION
Boil the water in a heavy bottomed pan and when boiled add salt. (measure rice flour and water using the same cup)
Now make the flame to medium-low. Then keep aside a quarter cup of boiled water (this is because some rice flour needs less amount of water. you can add this if required later) and then add the rice flour / pathiri podi slowly.
Stir well continuously and make sure that the bottom of the pan doesn't get burnt.
Now cover it with a lid and keep on low flame for about 20 seconds and then switch off the flame.
For better results, you must knead the dough at this point itself.
So apply some oil in your palms and knead the dough thoroughly with your both hands for at least 5 minutes or until soft and less sticky. ( if your hand feel sticky, you can apply some hot water which we set aside in your palm and then knead ).
Now take a lemon sized ball from the dough and roll it.
Then press it between your palms.
Dust the rolling board and rolling pin with some rice powder.
Now roll the balls with this rolling pin on rolling board until you get a thin round pathiri.
Now heat a tawa and when hot keep it on medium-low.
Place the pathiri on it and after few seconds you can see steam passes.
At this point just flip the pathiri and let it cook for few seconds.
Press the center of the pathiri with a spatula and wait till it puffs up.
Again flip the other side wait for other 30 seconds so that the other side will be well cooked. Take off the flame and keep the next pathiri.
Do not over cook the pathiri (important) and serve with chicken in roasted coconut gravy curry.
This traditional chicken curry is packed with the flavor of traditional Malabar chicken curry made in clay pots. Cooking in clay pots adds the taste to the curry. CHICKEN CHATTI CURRY, the name itself indicates that you have to cook in the chatti or earthen pot ( clay pot). So let's see how to make chicken curry in clay pots which make the curry so special.
INGREDIENTS
Chicken - 500 g
Small onions/ shallots - 6 nos, chopped finely + 2 nos ( for seasoning)
Garlic - 4 pods, chopped
Ginger - a small piece, chopped
Tomato - 1, small, chopped
Fennel seed - 1 tsp
Turmeric powder - half tsp
Kashmir chili powder - 3 tsp (add less while using normal chili powder)
Coriander powder - 3 tsp
Salt
Coconut oil
Curry leaves
PREPARATION
Heat oil in a clay pot (mann chatti) and when hot, add finely chopped small onions and curry leaves.
Saute for a while and now add ginger, garlic, fennel seed and finally tomato.
Saute well and remove from flame.
Grind it to a fine paste and again cook in the same clay pot.
Mix in the cleaned and drained chicken pieces.
Let it cook for few minutes with lid closed.
Meanwhile, heat some oil in a nonstick pan and add the spices ( turmeric powder, chilly powder, coriander powder) one by one along with the salt.
Saute well in the oil until a nice smell comes and the color changes.
Now add this spices to the chicken gravy and mix well.
Again cook for few minutes or until the oil separates. You can adjust the gravy by adding hot water.
Cook till the chicken is well coated with the gravy.
Again heat some oil in a pan and fry chopped small onions and curry leaves. Pour it over the curry and keep the lid closed for few seconds.
The evening is a time for refreshment, leaving all tensions and making our mind and body equally relaxed with a nice cup of tea. In India, most of the people will have evening snack to savor with a nice cup of coffee or tea. In Kerala, we can see many small roadside shops with popular tea time snacks like parippuvada, pazhampori, cakes, sujiyan, ullivada, and so on.
Majority of muslims in kerala, mainly malabar region is very good at making snacks for their family and relatives. During ramadan, they used to prepare special snacks like unnakaya, kaayada, chattipathiri, pizza, banana cutlets and so on..This is an easy but a bit variety snack with banana, bread and coconut. So enjoying having this on special occasions.
INGREDIENTS
Banana / plantain - 1, finely chopped
Egg - 1
Wheat bread - 5 nos
Grated coconut - 5 tbsp
Cashews, almonds, raisins - as required, chopped
Ghee
Sugar
Salt
PREPARATION
Heat a non-stick pan and add little ghee.
Roast the finely chopped banana and the nuts till golden. Keep it aside.
Now add the grated coconut to this same pan along with 1 tsp of sugar and saute it until crispy. Keep it aside.
Now in a blender mix egg, bread, a pinch salt and 2 tsp of sugar. Blend them to a thick paste. If the thickness is less, can add more bread pieces.
The batter should be thicker than rice dosa batter.
Again heat the pan and spread some ghee evenly.
When hot pour small kutti dosas ( u can pour two dosas at a time in a medium-sized pan, but it is better to pour one at a time).
Sprinkle some dry roasted coconut, roasted bananas and nuts immediately once the batter is poured.
Gently give a press to the toppings with the spatula.
Cook in a low flame and then slowly flip the other side and cook for few minutes.
Again flip the other side and garnish with some roasted coconut sprinkles or chocolate sauce or honey.
How about a simple chicken recipe using Kerala spices? This chicken fry marination is simple but bit different too. Fenugreek powder makes this chicken fry unique in taste. Moreover, fennel seed powder (perumjeerkapodi) gives a fine aroma to this chicken dish. Any ways this dish is so delicious even the picky eaters will be begging for the last piece. Kerala spices are well known around the world. Pepper, cardamom, cinnamon, cloves, nutmeg, curry leaves, fennel seeds are some of the Kerala spices which are an important part of the early spice trade. Garam masala powder is the popular spice blend used in Indian cooking which includes cardamom, cloves, cinnamon, cumin, coriander, nutmeg. But the exact mix can vary from place to place or region to region. For this Kerala style chicken fry, all the ingredients for marinating the chicken must be ground to a fine paste before marinating the chicken. This marinated chicken must be refrigerated for few hours. While frying the chicken, i prefer using non-stick wok or kadai so that you can avoid sticking of chicken pieces to the bottom of the wok. Drop the marinated chicken to the oil only when the oil is hot enough. Do not skip the use of curry leaves as this gives a special flavor to our chicken fry. Hope you all liked this recipe for chicken.
INGREDIENTS
Chicken - 500 g, cut into small pieces
Kashmiri chili powder - 4 tsp
Turmeric powder - 1 tsp
Ginger garlic paste - 2 tsp
Fennel seed (perumjeera) powder - 1 tsp
Garam masala powder - half tsp
Curd - 1 tbsp
Vinegar / lemon juice - 1 tbsp
Fenugreek ( uluva) powder - 1 tsp
Salt
Oil
Curry leaves
PREPARATION
Wash and clean chicken properly and cut into small pieces and then drain the excess water in chicken.
For fenugreek powder ..first, dry roast fenugreek in a pan and then make a fine powder using a blender.
Now grind together all the ingredients except salt and oil to a fine paste.
Add 1 tbsp of oil and required salt to this paste and mix well.
Marinate the chicken with this fine paste well and refrigerate for 15 minutes (preferably 1 hour ).
Heat oil in a deep bottomed vessel and when hot add curry leaves and then add marinated chicken.
Deep fry both sides.
This is a spicy chicken fry recipe..you can add less chili powder to reduce the heat. Here I used Kashmiri chili powder which is less hot but great color.
This is an eggless caramel custard pudding recipe which is quite easy to prepare. No baking no steaming ...wonder???just try this easy dessert recipe. It tastes yummy as it looks. Custard recipe and custard dishes are loved by everyone including kids and adults equally. Like so, I too love to make custard pudding with nuts as it is very easy and quick yet very delicious and can please the crowd. There are many variations in traditional custard pudding, all those recipes taste yummy. This is a very simple egg free dessert recipe with custard. So do try and let me know how it turns out for you.
INGREDIENTS
Milk - 2 cups
Custard powder - 3 tsp
Condensed milk (Milkmaid) - 3 tbsp
Vanilla essence - half tsp
Sugar - 4 tbsp + 3 tbsp (caramelizing)
China grass - 5 g
Carrot - half cup , finely sliced
Cashews - 3 tbsp , chopped
Almonds - 2 tsp, chopped
PREPARATION
In a saucepan add 2 tbsp of water and 3 tbsp of sugar and cook until it becomes brown over a low flame(CARAMELIZING).
Spread it all over a pudding mold evenly.
Soak the china grass in cold water for few minutes and then cook over a slow flame until it dissolves to a clear liquid.
Mix the custard powder in a half cup of milk and keep it aside.
Now boil the remaining milk and when boiled add the custard to it.
Add sugar, carrot slices, cashews and almonds.
Mix well until you get a smooth sauce.
Now pour the melted china grass and condensed milk to this and mix well.
Switch off the flame and strain it.
Once cooled slightly, add vanila essence and pour it into the mold.
Refrigerate till it sets.
Before serving, loosen the sides with the ends of a knife and flip it to a serving plate slowly.
CONDIMENTS (3 IN ONE RECIPE) - KERALA STYLE THENGA CHAMMANTHI
Hi foodies...Welcome to AYESHA'S KITCHEN... Here am sharing a traditional nostalgic recipe of Kerala that reminds of our lovely home and our sweet mom's food. Dry coconut chutney (chammanthi) / dry mango chutney is my favorite of all. My mom used to make any one dry chutney / chammanthi (condiment) for my lunch box, which was sometimes ground on the grinding stone(ammikkal) that is the real secret of tasty chammanthi. Steamed rice accompaniment with chammanthi and an egg omelette was my mom's lunch ideas for me those days. Rather I really enjoyed those lunch meals than of today. Let's move on to this yummy Kerala dish recipe for Thenga chammanthi / coconut chammanthi - the nostalgic Kerala recipe. Here is the recipe of that drooling condiment which all Keralites love to have.!!!!!
COCONUT CHAMMANTHI
INGREDIENTS
Coconut - 1 cup, grated
Green chilies or kaanthaari mulak - 4 nos
Small onion / shallots - 4 nos
Salt
PREPARATION
Grind together all ingredients in the smallest jar of grinder without adding water.
TAMARIND CHAMMANTHI
INGREDIENTS
Tamarind - lemon sized, seed removed
Green chilies or kaanthaari mulak - 4 nos
Small onion - 4 nos
Salt
Coconut oil - 1 tbsp
PREPARATION
Grind together all ingredients except oil , in the smallest jar of grinder without adding water.
If needed add 1 tbsp of water while grinding. Try to grind chammanthi (condiment) without water for better taste.
Finally pour coconut oil and mix well.
COCONUT TAMARIND CHAMMANTHI
INGREDIENTS
Coconut - 1 cup, grated
Tamarind - lemon sized, seed removed
Green chilies or kaanthaari mulak - 8 nos
Small onion - 8 nos
Salt
Coconut oil - 1 tbsp
PREPARATION
Grind together all ingredients except coconut and oil in the smallest jar of grinder without adding water.
