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Tuesday, 26 May 2015

Jeera Aloo / Potato with Cumin Seeds

Lets make a Punjabi dish!!!!

Potatoes: 3 big
Green Chilly: 2
Ginger: 1 inch piece
Coriander seeds: 1 Table Spoon
Cumin Seeds: 2 Tea Spoon
Red Chilly Powder: 1 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Amchur Powder / Dry Mango Powder: 1/4 Tea Spoon
Oil: 3 Table Spoon
Coriander Leaves

Cooking Time: 20 minutes

Boil the potatoes till its cooked and peel off the skin and cut it into bite size pieces
Dry roast coriander seeds and 1 tea spoon cumin seeds separately and grind it to a coarse powder
Finely slice the ginger and slit the green chilly
To a pan pour oil and add 1 tea spoon of cumin seeds
Once it starts to splutter add slit green chilly and sliced ginger and saute for a few seconds
Reduce the flame and add coriander and cumin powder, red chilly powder, turmeric powder, amchur powder and salt
Stir for half a minute and the add the cubed potatoes and mix well
Roast on low flame for 8 to 10 minutes stirring in between.
Add coriander leaves and switch off the flame
Serve hot with rice or roti or as a snack or starter
Increase or decrease the spice levels as per your tolerance
Do not over cook the potatoes
Be careful while stirring the cooked potatoes.  
Sunday, 3 May 2015

Chakkakuru Mezhukkupuratti / Jack fruit seeds Stir fry

A Common dish in my house during Jack fruit season!!!

Chakkakuru / Jack fruit seeds: 2 Cups
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/4 Tea Spoon
Coconut Oil: 2 Table Spoon
Mustard Seeds: 1/4 Tea Spoon
Crushed Red Chilly Flakes: 1/2 Tea Spoon
Shallots: 6 - 8
Garlic: 4 - 5
Curry Leaves

Cooking Time: 25 minutes

Clean and slice the jack fruit seeds
Cook the jack fruit seeds in enough water adding turmeric powder, red chilly powder and salt
To a pan pour coconut oil and splutter the mustard seeds
Then add sliced shallots, garlic and curry leaves and saute for 2 to 3 minutes
Now reduce the flame and add crushed chilly flakes and mix well
To this add cooked jack fruit seeds and mix everything well
Close the lid and cook on low flame for about 5 to 8 minutes by stirring in between
Serve hot with rice
Adjust the spices accordingly
If you wish to you can add little crushed pepper also
Friday, 24 April 2015

Cherupayar Dosa / Green Gram Dosa

A Dosa full of Protein... :-)

Green Gram: 1 Cup
Green Chilly: 2 - 3
Ginger: 1 Small Piece
Shallots: 3 - 4
Asafoetida: 1 Pinch
Curry Leaves: few

Cooking Time: 15 Minutes

Wash and soak the green grams in enough water overnight or 5 to 6 hours
Grind green gram along with green chilly,ginger, shallots and curry leaves to a smooth batter adding little water
The batter should not be too thin or thick.  Same like dosa batter
Add required salt and asafoetida and mix well
Heat a non stick or iron tawa, 
If using an iron tawa  add a drop of oil and rub on it. 
Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.
Using the back of the ladle, spread the batter in a circular motion and make the dosa 
When one side is cooked well flip over and cook the other side too.  If you wish to you can drizzle little ghee or oil 
Serve hot with coconut chutney or any chutney of your choice
Monday, 20 April 2015

Chakka Puzhukku / Vevichathu / Kuzhachathu ( Mashed Jack fruit with crushed coconut mix )

Known by different names in different places, but its so yummy!!!!!

Chopped unripe jack fruit: 2 Cups
Grated Coconut:3/4 Cup
Green Chilly: 2- 3
Shallots: 2 - 3
Garlic: 1
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/4 Tea Spoon
Cumin Seeds: 1/2 Tea Spoon
Coconut Oil: 2 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Dried Red Chilly: 2 - 3
Curry Leaves

Cooking Time: 15 minutes

Cook the jack fruit adding turmeric powder, red chilly powder, salt and little water
Grind together coconut, shallots, garlic and cumin seeds.  (Do not make a fine paste, just crush well)
Once the jack fruit cooks add the coconut mix, curry leaves and mix well
Mash it and keep on low flame for 2 to 3 minutes so that the coconut cooks.
Pour oil to a pan and add the mustard seeds, once it splutters add dried chilly and few curry leaves
Saute for a minute and pour it to the puzhukku
Serve hot with rice or rice gruel
You can add a few cleaned and chopped jack fruit seeds also.
Adjust spices accordingly
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

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
For Recipe Click here

Saturday, 11 April 2015

Homemade Tomato Sauce

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

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

Cooking Time: 30 minutes

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
Monday, 6 April 2015

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

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

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
Curry Leaves
Coriander Leaves

Cooking Time: 10 minutes

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  
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. 

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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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