Friday, March 31, 2017

BEST EGG RECIPES - EGG BREAKFAST DISHES / EGG DINNER / EGG SALAD

These recipes for egg will shows you how to make your breakfast, lunch , dinner and even snack with this simple humble ingredient Egg. Though popular choices for egg consumption are chicken, quail, duck.....chicken eggs are most often consumed by us and is the best egg for making easy egg dishes . Fried egg, deviled eggs, poached egg, omelette recipe, egg burji, egg curry, roasted egg, chilli egg, egg salad, egg sandwich, boiled eggs recipe, bulls eye like so we can find a countless egg recipes that are simple yet delicious. The most searched recipes will be egg recipes for breakfast only. Breakfast ideas with eggs are quite simple to feed those school going picky eaters of working parents. Breakfast eggs with vegetables is my favorite on weekends. Lunch meal with scrambled eggs recipe and steamed rice is one of the simplest and tastiest meal on those busy days. Egg sandwiches and toasted eggs are always a special addition to evening snacks. Here am sharing a collection of best egg recipes. These may include breakfast recipes, / breakfast with eggs, egg dishes for dinner, egg meals, brunch egg dishes etc. Do click on the caption or heading for the related recipes. Hope these recipes will be a great addition to egg lovers egg cookbook . 


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1. FRIED EGG CURRY

FRIED EGG CURRY





TOMATO EGG CURRY





SPICY EGG CURRY

4. EGG UPSIDE DOWN MUFFIN

http://www.tastymalabarfoods.com/2016/01/egg-upside-down-cupcakes-spicy-egg.html
EGG UPSIDE DOWN MUFFIN




http://www.tastymalabarfoods.com/2015/08/chicken-baby-egg-fry_3.html
CHICKEN BABY EGG FRY



SPICY EGG CHILLI



SIMPLE EGG CURRY



SCRAMBLED EGG




EGG PEPPER ROAST




EGG BUTTER MASALA / MAKHANI




DEVILED EGG SALAD





EGG IN ROASTED COCONUT GRAVY




EGG BIRYANI




EGG FRIED RICE




AMERICAN OMELETTE




MEDICINAL OMELETTE


 17. KERALA MUTTA ROAST

KERALA MUTTA ROAST



18.  EGG BHAJJI


EGG BAJJI

Wednesday, March 29, 2017

KERALA STYLE RAW MANGO FISH CURRY - FISH CURRY RECIPES

Kerala fish curry/ Raw mango recipes

Kerala, the gods own country is a paradise for food lovers. Their love for traditional kerala food is immense. As fish is the staple food among keralites, the dishes with fish are countless and each dishes have a unique taste and flavour. Kerala style Fish curry is one of the common fish recipes for lunch along with steamed rice. The taste of this curry varies according to region and districts. Fish curry with coconut and without coconut,  raw mango fish curry, kudampuli meen curry (gamboge fish curry), fish pattichath, meen mulakittath (spicy fish curry), Tomato fish curry, red hot fish curry like so there are numerous collection of fish curry recipes. Today, let's see how to make raw mango fish curry / pachamanga meen curry / ayala pacha manga curry. Enjoy.

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kerala style raw mango fish curry pachamanga meen curry ayeshas kitchen fish recipes meen curry fish curry pachamanga curry raw mango curry
Previous recipes

Similar fish curry recipes

INGREDIENTS

Fish (MACKEREL / AYALA) - 2 nos, sliced, can use any fish slices
Tomato (small)                      - half of one, chopped, optional
Green chilli                           - 2 nos, slit (i used red chilli)
Raw mango/pacha manga  - 1, cut into big chunks, with skin
Coconut                                - 1 cup, levelled
Small onion                          - 4 nos/half of an onion chopped
Fennel seed (perumjeerakam)  -1 tsp
Turmeric powder                 - half tsp
Coriander powder               - 2 tsp
Chilli powder                      - 1 tbsp 
Salt
Shallots chopped (2 tsp)for seasoning
Curry leaves
Oil


PREPARATION

ayala manga thenga aracha meen curry / pachamanga meen curry

ayala manga thenga aracha meen curry / pachamanga meen curry

ayala manga thenga aracha meen curry / pachamanga meen curry

ayala manga thenga aracha meen curry / pachamanga meen curry

ayala manga thenga aracha meen curry / pachamanga meen curry

  • Grind together coconut, small onion, fennel seed / perumjeerakam, (turmeric, coriander and chilli )powders in half a cup of water. Grind well until you get a fine thick  paste (very important) . Set aside.
  • In a non stick vessel or earthen pot, add chopped tomato, green chilli and chopped raw mango /pacha manga (Do not peel the skin of mango). 
  • To this, pour the prepared coconut mixture along with required salt. Add warm water according to the consistency needed.
  • Now switch on the flame and cook for about 8 minutes over a medium flame. The masala / spices must be cooked enough to get rid of a pungent spice flavor. So cook until the raw smell goes off . Stir occasionally. Add hot water if required (do not add normal water). Check for salt.
  • When done, add the  fish pieces and swirl the vessel. Do not mix with a ladle or spoon after adding the fish slices.
  • Close the lid and cook for few minutes or until fish is done. It  will take around 5 minutes only. Do not allow to cook for long after adding fish as it will spoil the fish . Remove from flame.
  • In a separate pan heat 2 tsp of oil and add 1 tsp sliced small onion / shallots. Saute well until golden and then add curry leaves. Switch off the flame.
  • Pour this seasoning over the prepared curry and close the lid. Set aside for few minutes or until you serve. This gives a fine flavor the curry.
  • Serve along with hot steamed rice or chapati or paratha etc.

Tuesday, March 28, 2017

SHRIMP RECIPES - SIMPLE SHRIMP SALAD


Here is a perfect flavorful shrimp salad recipe along with your summer meal. This elegant shrimp salad will definitely attracts the crowd for sure. Hence this is one of my favorite salad recipe when i have guests. Every meal must be special. Especially for lunch meal, these salads are great to satisfy our hunger. Salad is a dish which is served at any point during a meal. There are different categories of salads like main course salads, side salads, appetizer salads, dessert salads etc. The sauce used to flavor a salad is commonly called as salad dressing. This simple shrimp salad is served without any salad dressing or sauce. Just served with a dash of salt, pepper and vinegar.  


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INGREDIENTS

Shrimp / prawns       - 10 to 12 nos, medium sized, keep the tail on
Lettuce leaves                    - chopped medium sized, 1 cup
Bell pepper                         - chopped into large chunks, half of one
Cauliflower florets             - few florets
Tomato                               - half a tomato, chopped into big pieces
Cucumber                           - 1, chopped into medium chunks
Olive oil                              - 1 tsp + 1 tsp
Salt and pepper to taste
Lemon juice if required

FOR SHRIMP MARINATION
Chili powder                         - half tsp
Garlic powder                       - quarter tsp
Soy sauce                              - half tsp
Tomato sauce                        - half tsp


PREPARATION






  • Marinate the cleaned and deveined prawns with all the ingredients giver under ' for marinating prawns'. Set aside.
  • Heat a pan with 1 tsp of olive oil. Stir fry or toss the cauliflower florets for 5 minutes over a medium flame. Then set aside. 
  • To the same pan, add a teaspoon of olive oil. Fry the marinated prawns until both sides are done. Set aside. 
  • Lets start making the salad - Add the chopped lettuce to the serving plates .
  • Sprinkle some chopped bell peppers.
  • Top it with chopped tomato, cucumber and stir fried cauliflower florets. Sprinkle some pepper powder, salt and lemon juice .
  • Add the rest of chopped bell pepper.
  • Then top the salad with fried prawns. 
  • Mix well and serve with a drizzle of your favorite dressing or as it is. It is really delicious. 

Monday, March 27, 2017

MALABAR TRADITIONAL SNACK - POORAM VARUTHATH WITH LEFTOVER PUTTU

MALABAR SNACK RECIPES

I am very happy to share some traditional Malabar dishes in my blog Ayesha's kitchen - the taste of malabar. This leftover rice puttu recipe is a great addition to my malabar snacks album. Am with yet another traditional evening sweet snack - Pooram varuthath. Usually this snack is made with rice powder or with pachari varuthu podichath. But here am sharing how to make pooram varuthath with left over puttu (leftover rice flour steamed cake). This snack is very popular and common among keralites especially among malayalees. I still remember these snacks which were regular at homes for our tea time snacks. But these days with the introduction of bakery snacks, people dislikes making such snacks instead they depend more on store bought fried snacks.  Those days (my childhood days) pooram varuthath was prepared in bulk and stored in an airtight container for months (i mean pooram podi with rice flour). Pooram podi with leftover puttu has 2 days of shell life, when stored in an air tight container. My grand mother and her helper make this snack (with rice flour) often at her home (my moms home). Though she never enters kitchen for cooking, she love to make special sweets for her grand kids with the help of a helper. Once done, she will pack this roasted rice powder snack in several containers and will visit us with this sweet lovely snack the next day itself. But now a days, people start buying store bought pooram varuthath, but never gets the real fragrance and taste of that made at home. So don't ever throw left over rice puttu instead make some sweet lovely snack to savor along with black tea. I used to add few teaspoons of this sugary pooram varuthath / poora podi in my hot black tea and have this using a spoon ...Whoa ...just cant wait for that  tasty treat.  


Pooram varuthathu with left over puttu steamed cake avulose podi


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leftover puttu recipes avulose podi recipes ricepowder snack recipes


Previous recipes

Similar recipes

INGREDIENTS

Leftover steamed cake / leftover rice flour puttu - 3 pieces
Ghee     - 2 tbsp or more
Black sesame seeds or black cumin seed  - 2 tsp or less
Shallots                   - 2 tbsp, chopped
Grated coconut      - half a cup
Turmeric powder   - less than quarter tsp
Fennel seeds powder (perum jeeraka podi) - quarter tsp
Salt         - to taste
Sugar     - 2 tsp, add more or less


PREPARATION

POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


POORAM VARUTHATH


  • Add the crumbled leftover puttu or steamed cake in a blender and pulse for a second or two, to powder it.
  • Heat a big non stick pan or wok with ghee. Once it melts, add black cumin seed (karinjeerakam) or black sesame seed (karutha yellu). Saute for a while to crackle. 
  • Once crackled, add shallots chopped and saute for 30 seconds.
  • Then add, grated coconut, turmeric powder, a pinch of salt and saute for a minute.
  • Then add the powdered puttu. Mix well to combine. After 5 minutes, add fennel seed powder and mix very well.
  • Now dry roast the mixture stirring continuously (very important) on a medium low flame for about 15 - 20 minutes or until the mixture turns dry and crisp. Roast over a medium low flame. 
  • Remove from flame and let it cool completely. While serving add sugar and mix well.
  •  Serve along with a black tea. Tasty.

Sunday, March 26, 2017

CHICKEN LIVER PEPPER FRY - CHICKEN LIVER RECIPES

CHICKEN LIVER FRY

Am not a big fan of chicken liver recipes. But this is my hubby's all-time favorites.  As some of my readers suggested me to include more recipes with Chicken liver, i started liking the same.  So here am with a spicy and delicious roasted chicken livers where all the spiciness is from freshly ground pepper. Moreover this recipe calls for simple ingredients only. Like my hubby, some people crave for fried chicken livers. This chicken liver pepper fry is delightful and pairs best with steamed rice. Those chicken liver lovers will surely finish this off in one sitting. Hope you all liked this nadan kerala style chicken liver pepper fry (nadan karal olarthiyath). 

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INGREDIENTS

Chicken liver         - 500 g, wash well and drain the excess water
Onion                     - 2 nos, small, sliced
Green chilies         - 2 nos, chopped, i used red chilies
Tomato                   - 2 ,small,  sliced
Ginger chopped     -2 tbsp
Fennel seed powder(perum jeerakam)  -1 tsp
Turmeric powder    -half tsp
Coriander powder   -2 tsp
Red chilli powder    -1 tsp
Pepper powder       -1 tbsp + half tsp (add finally)
Shallots                   - 2 nos, chopped
Salt
Oil (preferably coconut oil)
Coriander leaves

PREPARATION

CHICKEN LIVER

CHICKEN LIVER

CHICKEN LIVER

CHICKEN LIVER

CHICKEN LIVER

CHICKEN LIVER

CHICKEN LIVER

CHICKEN LIVER

CHICKEN LIVER

CHICKEN LIVER

CHICKEN LIVER

  • Heat oil (preferably coconut oil) in a non stick wok. When hot,   add chopped ginger and chopped red chilies to it.
  • Saute for a while and then add fennel seed powder(perum jeerakam powder). Mix well.
  • Now add sliced onion and saute till onion turns golden and soft.
  • Next, add the sliced tomato and cook until mushy.
  • To this, add the chicken liver (well drained) along with turmeric powder, coriander powder, chilli powder, pepper powder, and salt.
  • Combine very well and close the lid.
  • Cook on a medium flame for about 7 -10 minutes. Do not add water.
  • Stir occasionally. When done switch off the flame.
  • Now for seasoning, heat oil in a frying pan and fry chopped small onions(shallots). When done, add the cooked chicken liver along with the thick gravy.
  • Cook until the liver gets fried well. Saute well occasionally.
  • Finally, when done, add half a tsp of pepper powder and toss very well for 2 minutes over a high flame. 
  • Now you can see the gravy becomes completely dry and chicken liver will be well coated with this pepper gravy. Remove from flame.
  • Garnish with some chopped coriander leaves.
  • Serve hot along with rice, bread etc.