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Thursday, 16 April 2015

Happy Vishu

Dear friends,

Hope you all enjoyed and celebrated Vishu.... Here is the photo of Sadya prepared by me with description of dishes below. I am sorry, as the dishes are not placed in the correct order on the banana leaf... But i hope in description of dishes written below i have written it in order.


Uppu (Salt)
Varathupperi (Banana chips)
Sarkara Varatti (Sweet Banana chips)
Cabbage Thoran  (Cabbage stir fry with coconut). For Recipe Click here
Achar (Pickle)
Puli inchi (Ginger curry with a tang).  
For Recipe Click here
Pachadi (Another tangy dish).  
For Recipe Click here
Beet root Pachadi ( A tangy dish  - pachadi  - with beet root).  
For Recipe Click here
Olan ( A curry using Ash gourd).  
For Recipe Click here
Koottucurry ( A mixed vegetable curry with Bengal gram).  
For Recipe Click here
Aviyal ( A mixed vegetable curry with curd).  
For Recipe Click here
Erisseri (A mixed vegetable with black eyed beans).  For Recipe Click here
Theeyal (Vegetable / Shallots in fried coconut gravy).  
For Recipe Click here

Rice
Sambar (A curry with lentil and vegetables).  
For Recipe Click here
Kaalan (A curry with yogurt, coconut and vegetables).  
For Recipe Click here
Parippu neyy (Toor Dal curry with ghee).  
For Recipe Click here
Pappadam (Papad / crisp wafers)


Pazham (Banana)
Pal Payasam (Dessert with rice and milk).  
For Recipe Click here
Nurukku Gothambu Payasam (Dessert with broken wheat, jaggery and coconut milk).  
For Recipe Click here

Rasam (A spicy vegetable soup).  
For Recipe Click here
Moru
 (Buttermilk).  
For Recipe Click here
Water


Read more...
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Saturday, 11 April 2015

Homemade Tomato Sauce

Why buy if you can easily make it at home!!!
Ingredients

Tomato: 1 kg
Garlic Cloves: 3
Onion: 1
Sugar: 3 Tablespoon
Salt
Cloves: 3
Cardamoms: 3
Cinnamon stick: 1 inch piece
Peppercorns: 1 Tea Spoon
Vinegar: 5 Table Spoon


Cooking Time: 30 minutes
Method

Wash and chop the tomatoes, onion and garlic and pressure cook it for 1 or 2 whistles
Once the pressure drains out completely open the cooker and allow the mixture to cool 
Now put the mixture to a blender and puree it well
Strain the puree and pour it back to a pan
Put the cloves, cardamom, cinnamon and pepper corns in a muslin cloth and make it a bag
Put this bag to the pureed tomato mix along with required salt, sugar and vinegar
Keep it on flame and allow it to boil well
Once it starts to boil reduce the flame and allow it to boil on low flame and let it thicken.
Once it thickens switch off the flame and take out the spice bag 
Once it cools a bit you can pour it to glass bottles and store
Read more...
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Monday, 6 April 2015

Kothu Parotta/Porotta/Parantha (Chopped / Minced Parantha)

A famous South Indian street food delicacy!!!!!!
Ingredients

Parotta: 3
Egg: 2
Onion: 1
Tomato: 1 Small
Green Chilly: 2
Crushed Ginger: 1/2 Tea Spoon
Crushed Garlic: 1/2 Tea Spoon
Chicken/Mutton/Beef gravy: 1/2 Cup
Oil: 2 Table Spoon
Salt
Curry Leaves
Coriander Leaves

Cooking Time: 10 minutes
Method

Cut or tear the parotta to bite size pieces
To a pan pour oil and add chopped onion and saute till it becomes light brown in color
To this add chopped green chilly, crushed ginger and garlic and saute for 2 to 3 minutes
Now add chopped tomatoes and little salt and cook well
Add few curry leaves and coriander leaves
Now add the parotta pieces and mix well
Crack the eggs and add it to the parotta mix.  Stir well and let the eggs cook 
To this add the gravy and mix well and cook on medium flame until all the moisture is absorbed
Stir continuously and pound the mix gradually so that all the flavors combine well
Serve hot  
Note:
Adding chicken/mutton/beef gravy is optional.  But if you add it the parotta becomes very soft and the dish gets enough spiciness and becomes very tasty
You can add chilly powder if you wish to make it more spicy
You can make vegetarian version by adding carrots, beans, green peas, paneer etc.
If you are not adding gravy you should add 
Tomato: 2
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/2 Tea Spoon
Coriander Powder: 1/2 Tea Spoon
Garam Masala Powder: 1/2 Tea Spoon
You should add the spices after the tomatoes is cooked. 
Read more...
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Saturday, 4 April 2015

Spicy Mutton Curry

Try out this recipe if you would love to have typical Kerala food.....
Ingredients

Mutton: 500 grams
Onion: 3 Big
Ginger: 2 inch piece
Garlic: 6 to 8 cloves
Shallots: 10 - 12
Tomato: 1 Small
Red Chilly Powder: 2 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Coriander Powder: 1 Table Spoon
Garam Masala Powder: 1 Table Spoon
Fennel seeds powder: 1/2 Table Spoon
Oil: 3 Table Spoon
Yogurt : 2 Table Spoon
Salt
Water
Curry Leaves
Coriander Leaves
For tempering
Shallots: 3 - 4
Oil: 1 Table Spoon
Curry Leaves

Cooking Time :30 Minutes
Method

Clean mutton and keep it aside
Crush ginger and garlic
To a pressure cooker pour oil and add the sliced onions.  Saute till it becomes light brown in color
Now add crushed ginger and garlic and saute for 2 to 3 minutes
Reduce the flame and add red chilly powder, turmeric powder, coriander powder, garam masala powder and fennel seeds powder
Saute for 3 to 4 minutes in low flame
Now add chopped tomato and cook till it becomes soft
Add shallots and yogurt and mix well
Now add cleaned mutton pieces, salt, curry leaves and enough hot water (around 2 cups) and pressure cook till the mutton is done
Once the pressure drops open the cooker and add chopped coriander leaves and let it boil for some time or till you achieve the required consistency for the gravy.
To a pan pour little oil and add few chopped shallots and saute till it becomes golden brown in color, then add a few curry leaves and saute for a few seconds and pour this to the curry
Serve hot with rice, basmati rice, chapati, appam, porotta etc.
Note:
Adjust spices as per your taste buds
Read more...
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Monday, 30 March 2015

Special Fish Fry

For all those who love fish.....Just try this once!!!
Ingredients

Mackerel Fish/Ayala : 2
Shallots: 3
Garlic: 1
Ginger: 1 Small Piece
Green Chilly: 2
Fennel seeds: 1/4 Tea Spoon
Lime juice: 1 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Chilly Powder: 1 Table Spoon
Curry Leaves: few
Oil
Salt
Water

Preparation Time: 20 minutes
Cooking Time: 15 Minutes
Method

Clean the mackerel and make gashes on it and keep aside
Crush shallots, garlic, ginger, green chilly, curry leaves and fennel seeds
To this add turmeric powder, red chilly powder, lime juice and required salt
Add little water and make it a paste.  Marinate the fish in this and keep in fridge for minimum 20 minutes
Pour oil to a pan, once the oil heats reduce the flame and shallow fry the fish
Serve hot.
Note:
I like fish fry to be little crisp outside, So i keep on flame for a bit more longer.
Adjust the cooking time if you don't want it to be more crisp
Adjust spices accordingly
You can use same marinate for  any fish of your choice
Always fry the fish In low flame only. 
Read more...
0 comments
Saturday, 28 March 2015

Simple Chicken Franks/Sausage Fry

Dedicated this recipe for my brother Arun who has just started cooking on his own.........
(Friends he has gone abroad on a new assignment.  So he is in search of tasty, quick & easy recipes)
Ingredients

Chicken Franks: 10
Onion: 1 Big
Pepper Powder: 1 Table Spoon
Oil: 2 Table Spoon
Salt
Water
Coriander Leaves

Cooking Time: 10 minutes
Method

Put the chicken franks in boiling water and let it boil for 3 to 4 minutes and then drain off the water and keep aside
Once it cools chop it into bites size pieces
To a pan pour oil and add chopped onion and saute till onion becomes translucent
To this add little salt and pepper powder and saute for a minute
Now add chopped chicken franks and stir well until combined
Keep frying till it starts to change color
Add chopped coriander leaves and serve hot as a snack or a side dish

Note:
You can also steam the chicken franks instead of boiling it
Adjust the spice level accordingly
Chicken franks contains salt so be careful while adding salt
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2 comments
Tuesday, 24 March 2015

Oats Puttu

Puttu is an all time favorite for malayalis...So today lets make Oats Puttu....

Ingredients (Serves 2 to 3 people)

Oats: 1 Cup
Salt: As Required
Water: 1/2 Cup
Grated Coconut: 1/2 Cup

Requirement : Puttu kutti / Puttu maker
(Puttu kutti / Puttu maker)
Cooking time: 15 minutes
Method

Powder the oats using a mixer
Oats Powder
Dry roast the oats powder in high flame for 5 minutes.  Stir continuously, else the powder might burn.
Roasted Oats Powder
Allow the powder to cool and then add little salt to the oats powder and mix well
To this sprinkle water little by little and stir well with your hands.
The whole mixture should be wet.  You can see lumps formed.  But that's perfectly fine as by the next step it will be smooth
After Sprinkling water
Put the wet oats powder to a blender and just give it a quick blend so that it becomes smooth oats puttu podi
Final Oats Puttu podi
To the puttu kutti/maker first add little grated coconut, then put 2 handfull of oats powder and then again coconut
Repeat the same till top of the puttu kutti/maker and attach the puttu kutti/maker to the puttu vessel and steam
(The puttu vessel should have almost half  of it filled with water.)
Once steam starts to come from the top of the puttu maker keep on flame for 5 more minutes and then switch off the flame
Serve hot with kadala(chickpea) or cherupayar (Green gram) curry

Note:
While sprinkling water do it very carefully adding little water at a time.  If water becomes more the oats puttu podi will not get the correct texture, and finally you wont be able to make the puttu
Read more...
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Hi foodies! Thanks for visiting my blog ; my recipe book. This blog is for the real foodies, who don’t mind being called so….for the ones who appreciate cook…who love to eat, cook and serve(not necessarily in that order). I am one of your kind too. This is a part of my attempts to do something for the foodie community and for the aspiring foodies too. Here, I am putting together some easy, but delicious recipes. You just try these out and you’ll see what I mean. Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are. Remember, these are all recipes that I have personally tried out and relished. I have tried my best to add pictures of various stages of the process apart from the final product with a hope that it helps you better. Now the ball’s in your court. You just have to try it and taste it and don’t forget to share it, ‘coz a shared meal is always more filling.
 
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