Wheat Dosa with Sweet Coconut Stuffing

Whenever I think of a quick evening snack for the family, wheat dosa filled with sweet coconut grating comes in my mind. Here I have added an extra twist. I have added caramelized sugar for that extra taste and extra glaze.

Ingredients

Wheat flour- 2 cups

Coconut grating - 2 cups

Sugar - as per your taste

Salt - A pinch

Cardamom- a pinch (Optional)

For caramel

Sugar - 4 tbsp

Water - 1/2 cup

Method

Caramalizing

• Take a pan and heat it
• Add sugar and allow it to melt
• As soon as sugar melts and turns into golden brown color, add water and let it boil
• Switch off flame and keep it aside

Making the filling

• In a bowl, add the coconut grating
• Add sugar 
• Add optional cardamon powder
• Mix well and keep it aside

Making the dosa

• Make batter out of the wheat flour with water and add a pinch of salt while mixing water
• Heat a tava
• Pour the batter into a large dosa
• Add little bit ghee or vegetable oil and let the dosa gain crispiness
• Now turn it to cook
• Take a tablespoon full of coconut filling and place at the center of the dosa
• Fold the dosa into a half and pour some batter at the edge to close the filling tight
• Let it cook
• Now pour the caramelized sugar on top of the dosa and turn it to get a golden brown glaze
• Repeat with the other side
• Serve hot with a dash of caramelized sugar on top
• Enjoy!!

Kerala Style Fish Curry

Indulging in the exquisite flavours of Kerala-style fish curry is like taking a delightful journey into a world of spiciness and tangy goodness that simply begs for more. Vadakkan sadyas, with their rich and authentic fare, has always intrigued me, especially their fish curry boasting that irresistible extra kick of tanginess and spices.

To recreate the magic of those memorable meals, I've crafted my own version of Kerala-style fish curry—a recipe inspired by the tantalizing flavours caterers in the region often serve. Pieces of fish bathed in a luscious blend of spices, with just the right balance of heat and tang, creating a symphony of taste that lingers on the palate..this is what Kerala-style fish curry is all about.

This fish curry isn't just a dish; it's a personal ode to the culinary treasures that have left a lasting imprint on my taste buds. It's an invitation to savour the warmth and richness of Kerala's culinary heritage, one flavorful spoonful at a time. Dive in and experience the symphony of flavours that define my rendition of this classic dish. Bon appétit!

Ingredients

SET 1

• Choora fish / Tuna - 10 medium pieces
• Onion - 1 medium
• Ginger- 1 inch finely chopped
• Garlic- 20 Cloves
• Green Chilly- 1
• Oil
• Curry leaves

SET 2

• Kashmiri chilly powder - 4 tsp
• Chilly powder- 1 tsp
• Turmeric powder - 1/4 tsp
• Tomato- 1 large

SET 3

• Kudampuli- 1 large
• Vinegar- 1 tsp
• Salt
• Coconut (ground to paste) - 1/2 cup

Method

• Heat a Kadai or a large pan
• Add oil splutter mustard seeds
• Add curry leaves
• Add chopped onions, garlic, ginger, green chilly and saute well
• Add Kashmiri chilly powder, chilly powder, turmeric powder and roast in low flame
• Add chopped tomato and saute
• Now add water (around 1 glass), salt, kudampuli, vinegar and allow to boil
• As soon as water starts boiling, add fish pieces and let it cook
• Grind coconut to a paste and add this to the curry
• Allow to boil
• Check salt and let it cook in low flame for 10 -15 minutes
• Serve hot with rice, puttu or dosa
• Enjoy a spicy and tangy fish curry any time of the day!!

Karakkuzhambu- Tamil Nadu Speciality

Our family's visits to Chennai are like a gastronomic adventure, and the highlight of these trips has always been the incredible spread of delicious food served by our warm and loving relatives. Among the various culinary delights, one dish that never fails to captivate my taste buds is Karakkuzhambu.

Every time I savour this flavorful dish, I can't help but marvel at its resemblance to Kerala's beloved Vegetable Theeyal. (You can find the Veg Theeyal recipe here: (Link to the Veg Theeyal recipe: http://foodomania-seema.blogspot.in/2014/08/vegetable-theeyal.html -copy paste the link to the browser and view the page.)- just copy and paste the link into your browser to explore the recipe.)

The intriguing part for me was the similarity in appearance, yet the distinct taste that set Karakkuzhambu apart. It left me pondering about the secret behind this delightful dish. Curiosity got the better of me, and I couldn't resist asking my sister-in-law for the recipe. Lucky for me, she generously shared the detailed recipe for Karakkuzhambu, and I'm excited to pass it on to you. Take a look and embark on a culinary journey with this mouthwatering recipe! Enjoy!

Ingredients

• Brinjal- 4-5 nos
• Drumstick- 1 no
• Tomatoes- 2 medium sized
• Onion- 1 large
• Garlic- 9 to 10 cloves
• Tamarind - the size of a gooseberry
• Chilly Powder- 1/2 tsp
• Coriander Powder- 1 1/2 tsp
• Turmeric Powder- 1/4 tsp
• Asafoetida- A pinch would do
• Salt- 
• Water-
• Curry leaves

For tempering

• Oil- 3 tbsp
• Mustard seeds- 1/2 tsp
• Fenugreek seeds- 1/8 tsp
• Toor dal- 1 tsp
• jeera- 1 tsp

For grinding

• Coconut (grated)- 3/4 cup
• Onion- 1 ( You may use 6 shallots instead)

Method

Step 1

• Heat a frying pan
• Add oil 
• Add toor dal, urad dal, fenugreek seeds and jeera seeds
• Keep it aside to cool
• After cooling, grind them to a powder
• Keep the dal powder aside

Step 2

• In the same pan, add mustard seeds allow it to splutter
• Add curry leaves and the cut onions and tomatoes
• Saute well
• When the tomatoes are cooked, add Chilly powder, coriander powder, turmeric powder and saute well.
• Add the tamarind paste to the pan with salt and allow to boil
• Now add the vegetables and mix well
• Add more water for the vegetables to cook and let it boil
• As soon as it starts boiling, add the dal powder to curry
• Allow it to boil for a few minutes
• Serve with rice

Konju/ Prawn Theeyal

Kerala style Konju theeyal (Prawn Theeyal) is a real temptation, and if you are a foodie who loves South Indian food a lot, then this one is a must try. The curry is a bit time consuming, but the trust me, the ultimate result will make you smile wide :)

For those of you vegetarian lovers, trying out the vegetable theeyal can bring in the same effects. If you want to check the method of roasting coconut mix in the microwave or if you want the recipe for vegetable theeyal, check my early post. Just click or copy paste the link for the same here: 

http://foodomania-seema.blogspot.in/2014/08/vegetable-theeyal.html

For the recipe of konju theeyal, just check the method given below. 

Ingredients

• Prawns (Konju)-  1 cup or 2 cups
• Onion - 1 medium
• Shallots- 10 nos
• Cucumber- 1/4 cup
• Drumsticks- 1 large cut into small pieces
• Grated coconut- 2 cups
• Green chillies- 2
• Ginger- 1 inch
• Garlic- 10 cloves
• Chilly powder - 1 1/2 tsp
• Coriander powder- 3 tsp
• Turmeric powder - 1/2 tsp

Other ingredients

• Tamarind paste - 1/4 tsp
• Salt
• Oil
• Mustard seeds
• Curry leaves

Method

Step 1 (Roasting and grinding)

•  Take a tave heat it
• Roast coconuts with the help of coconut oil or any vegetable oil
• Add all the spices and roast them for 5 min
• Grind the contents to a paste by adding water and keep aside

Step 2

• Take a large tava or pan, heat it
• Add oil
• Now add some mustard seeds and splutter them
• Add curry leaves and diced onions plus green chillies to it
• Saute well
• Now Add the cut vegetables and the prawns that are cleaned and kept aside
• Saute well
• Add salt
• Add 1/2 tsp of tamarind paste
• Pour a cup of water and close the lid
• Allow it to cook partially
• Now add the ground coconut mix to with some water (check the consistency) and let it boil
• Allow to cook for 10 - 15 min in low flame
• Remove from flame after 15 min and serve hot with rice or with dosas.
• Enjoy!!

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Quick Parippu Rasam (Quick Toor Dal Rasam)

Rasam is the quick to make. It just takes around 10 minutes if you want a fast rasam with all the ingredients around. But the demand for parippu rasam has made me think of a quick and easy method, since it takes a long procedure with the cooking of parippu or toor dal in a cooker and then making the rasam later on. 

Here I have tried a simple method to make toor dal rasam the fast way round.

Ingredients

• Toor dal - 2- 3 tbs
• Tamarind paste- 5 tbsp
• Garlic -  10 large cloves
• Shallots - 10 
• Pepper powder - 1 tbs
• Chilly powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Fenugreek powder - 1/4 tsp
• Asafoetida - 1/4 tsp
• Curry leaves- 
• Corriander leaves- finely chopped
• Mustard seeds- 1/2 tsp
• Coconut oil or Vegetable oil- 2 tbsp + 2 tbsp

Method

Step 1

• Place a pan or a kadai on a heated stove top
• In the pan, add a bit of oil and  add dry toor dal to it and saute till golden brown.
• When it has turned golden brown, switch off flame and remove the roasted toor dal to a mixer jar. Grind it to a powder or add some water and make a paste out of it.

Step 2

• In the same kadai or pan, add some more oil
• Add oil to it 
• Add the mustard seeds and pop them
• Add curry leaves
• Now Add the ground shallots and ginger paste to it. Saute well. Simmer
• Now add the ground toor dal paste
• Add a cup of water to it and let it boil. Make sure that the paste turns into a sticky paste. This is the sign that the toor dal paste is not raw.
• Add Tamarind paste mixed with 3-4 glasses  of water to it. Make it a point not to boil after tamarind mix is being added to the kadai. Just simmer the flame
• Add sufficient salt
• Now add pepper powder, Chilly powder, asafoetida, fenugreek powder and coriander leaves. Make sure you add them in a simmered flame.
• Check salt. Add if you need.
• Switch off flame and serve with rice or serve in a cup as an appetizer.

Mutta Thoran or Egg Thoran

Egg thoran is something that is best as a side dish for rice and as an evening snack for kids. To make the perfect egg thoran with a bit of difference, you can try out this method.

To be frank, this one is a bit quick and easy to make recipe that will give you great amount of applause from your loved ones. This simple egg thoran is fast to make and good to taste. Just try out this recipe if you need a quick five minute snack or a quick side dish for rice.

Ingredients

• Eggs - 4 nos
• Green chilies - 2 nos
• Ginger - 1/4 inch
• Turmeric powder - a pinch 
• Garlic - one clove
• Shallots - 3
• Onion - half of a medium
• Grated coconut-  1/4 cup
• Salt
• Curry leaves
• Mustard seeds

Method

• Finely chop half or the onion and keep it aside
• In a bowl, break the eggs and add salt. Mix it well with a fork and keep aside
• Take a mixer jar, add coconut gratings, shallots, green chillies, ginger, garlic and turmeric powder.(you can add a pinch of jeera powder if you prefer). Run the mixer and grind it and keep it aside
• Take a pan, switch on the stove and heat it. Now add 3 tbsp of oil, add mustard seeds and pop them. Now add curry leaves
• To to pan, you may add finely chopped onions and saute it for 3 minutes.
• Now add the coconut mix to the pan and saute for 5 min. A tempting aroma rises up. Add a pinch or two of salt just right for the coconut mix.
• Now you may add the beaten eggs to the pan and scramble it well with a wooden spatula.
• Serve hot.
• Enjoy!!

Simple Vegetable Fried Rice

Fried rice is an easy to make rice preparation that simply needs the right ingredients with the right technique. It can be tried out even by beginners and get a perfect result that can boost up their confidence for trying out more complex dishes in future. So I insist that beginners need to try their hand cooking fried rice at home and serve it to the ones they love and care a lot.

Here I have tried out fried rice with onions, carrots and beans. But for better taste and the perfect aroma, you can add a capsicum, cauliflower and peas. This one is a simple fried rice with 3 vegetables that is always available in your refrigerator.

Ingredients

• Basmati rice - 2 glasses
• Beans - 1/2 kg
• Carrot - 1/2 kg
• Onions- 2 large
• Ginger - 7-8 cloves
• Garlic- 1/2 inch
• Green chillies- 2 small
• Black pepper powder- 1 tsp
• Salt
• Ghee- 2 tsp
• Vegetable oil- 3 tbsp

Method

• Cook the basmati rice separately, drain and keep aside. Make sure that you do not overcook it. 
• In a frying pan, add vegetable oil and add finely chopped onions, green chillies and saute.
• Add the finely chopped ginger and garlic to it and saute
• Now it is the turn of the vegetables. Saute well
• Add salt and black pepper, mix well
• Let it cook for 5-8 min. 
• Switch off flame after the vegetables are done
• Now in a frying pan, add ghee and heat it
• The cooked rice should be added to the ghee and mix well in slow flame
• To this, you may add the cooked vegetables and if you choose, add some fried raisins or nuts to it.
• Add celery to the rice and mix well.
• Check salt 
• If you prefer to add soy sauce and tomato sauce, you may add them at this point. But i prefer plain fried rice this time.
• Serve hot with chicken curry, vegetable curry and enjoy your fried rice!!

Crispy Chicken Fry

Frying chicken the crispy and tasty way is sometimes a real challenge. But fortunately this is not a hilarious task. All you need is a good idea about the right ingredients to be added and a whole lot of love. So here you go the recipe for crispy chicken coming right away. Make sure to avoid consuming fried chicken from branded food outlets to avoid health issues and give your kids the goodness of homemade fried chicken.

Ingredients

• Chicken (tender chicken)- 1/4 kg
• Red chilly powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Corriander powder- 1 tsp
• Garam masala powder- 1/4 tsp
• Corn flour  - 2 tbsp
• Egg- 1/2

Method

• Wash the chicken pieces. Tender chicken is needed for enhanced taste. Here i have bought Suguna Chicken
• In a bowl mix all the ingredients with the chicken peices
•  In a frying pan add sufficient oil for deep or shallow fry
• Fry all the chicken pieces and serve hot
• Enjoy!!

Nostalgic Comfort: My Grandma's Vegetable Stew Magic (Ishtu-Kerala Style Vegetable Stew)

Nostalgic Comfort: My Grandma's Vegetable Stew Magic

Introduction:

Being a proud Keralite, the aroma of Vegetable Stew has been woven into the fabric of my childhood. This delectable side dish, crafted with love and tradition, is the perfect dance partner for Appam, the breakfast delight that Kerala proudly claims as its own. Allow me to share a personal ode to this soul-warming curry that not only tantalizes the taste buds but also whispers stories of health and beauty from every simmering pot.

Ingredients:

Carrots - 3 (for a vibrant crunch)

Beans - 10 nos (for a playful twist)

Potatoes - 3 nos (for the hearty foundation)

Onions - 2 large (for the symphony of sweetness)

Ginger - 1 inch (for a touch of warmth)

Garlic - 2 cloves (for a subtle kick)

Green chilly - 2 nos (for a spicy serenade)

Green Cardamom - 2 (for a fragrant note)

Cinnamon stick - 1 (for a dash of nostalgia)

Cloves - 2 (for a hint of mystery)

Black pepper corns - 6-7, crushed (for a peppery heartbeat)

Cashew nuts - 6 (ground to a paste with water, for a creamy crescendo)

Thin coconut milk - 1 1/2 cups (for a light, coconutty embrace)

Thick coconut milk - 1 cup (for a rich, indulgent finale)

Salt (to season the memories)

Oil (for a touch of tradition)

Method:

Heat a pressure cooker, and let the magic unfold.

Add a splash of oil or ghee and toss in the green cardamoms, cinnamon stick, and cloves. Let them sauté until the kitchen fills with their enchanting aroma.

Introduce the finely chopped onions, green chilies, and ginger to the cooker. Saute them until they form a delightful medley, echoing the stories of generations past.

Now, let the stars of the show make their entrance. Add all the colorful vegetable pieces to the cooker and sauté for a brief two-minute dance.

Pour in half a cup of water, setting the stage for the thin coconut milk to join the performance. Let it simmer in the background, infusing each vegetable with the essence of Kerala.

Season this culinary symphony with salt, crushed peppercorns, cashew paste, thick coconut milk, and a sprinkle of curry leaves. Let the flavors harmonize over a gentle flame.

Simmer the flame for two minutes, allowing the stew to reach its flavorful crescendo.

Turn off the flame, and unveil the masterpiece. Serve hot with Appam, and savour the nostalgia with every bite.

Enjoy the heartwarming embrace of my Grandma's Vegetable Stew. This not only fuels the body, but also paints a portrait of health, beauty, and the timeless flavours of Kerala. Bon appétit!

Dal Thadka

Dal Tadka, which is a North Indian side dish served with Rotis, is the one simple dish that you can make within minutes. You need not spend a lot of time sauteing different ingredients one by one. So I prefer to make it often when i find the hungry tummies at home asking for a quick delicious meal.

Ingredients

•  Toor Dal- 1/2 a cup
• Masoor Dal- 1/2 a cup
• Green chillies- 2 nos
• Onion - 1 large
• Tomatoes- 2 small
• Ginger - 1/2 inch
• Turmeric - 1/2 tsp
• Garam Masala - a pinch or two
• Asafoetida- a pinch or more
• Water - 2 cups
• Cream- 1 1/2 tbsp
• Kasurimethi- 1 tsp (Optional)
• Coriander leavers- 2 tsp (Optional)
• Salt
• Oil

For Tadka

• Ghee- 1 tsp
• Red chillies- 3 or 4
• Cumin seeds- 1 tsp
• Red chilly powder- 1 tsp
• Asafoetida- 1/4 tsp

Method

• Take a pressure cooker
• Add the lentils(Masoor dal and toor dal) to it after washing well
• To this add finely chopped onions, green chillies, tomatoes and ginger
• Add sufficient water 
• Now add in the turmeric powder and asafoetida. Mix with a spatula
• Switch on flame and cook for 10 min
• Open the pressure cooker after 10 min and mash the lentils with a spatula gently
• You may add kasuri methi and corriander leaves along with the right quantity of salt
• Pour in a serving bowl and keep aside

Tadka

• Take a frying pan
• Add ghee to it and heat it
• Now in goes the cumin seeds. Let it splutter
• Add the red chillies (here i have made use of dried ones)
• Mix well with a spatula
• Add the red chilly powder to the pan
• Mix well
• Now switch off the flame and pour the hot tadka to the cooked dal
• Serve hot with rotis
• Enjoy!!

Ginger Rasam or Inchi Rasam

Ginger is said to have many therapeutic values. It is mostly consumed for curing digestive problems. Rasam is a favorite rice accompaniment that usually makes rice more tasty and tangy. Ginger rasam is a great combination for rice and curries, moreover it also helps in digestion of food the proper way. You can even consume rasam as a soup after food for enhancing proper digestion.

Ingredients

• Ginger- 2 inch length
• Toor Dal- 4 tbsp
• Red chilly powder- 1 tsp
• Pepper powder- 1/2 tsp
• Turmeric- 1/4 tsp
• Fenugreek powder - 1/4 tsp
• Asafoetida - 1/2 tsp
• Garlic cloves- 2 nos
• Tamarind - 1 1/2 lemon size
• Tomatoes - 2 nos
• Mustard seeds- 1/2 tsp
• Curry leaves

Method

Step 1

• Heat a pan
• Dry roast Toor dal and keep aside
• In a mixer jar, add toor dal and ginger and grind to a paste by adding a little bit of water
• Keep the paste aside

Step 2

• Grind Garlic and shallots and keep aside

Step 3

• Grind the tomatoes 
• Keep them aside

Step 4

• Take a bowl with 1 cup of water
• Add tamarind to it 
• Make a paste 
• Strain this paste and keep aside

Step 5

• Heat a Kadai
• Pour sufficient oil
• Add in mustard seeds to the oil and pop them
• Add the ground shallots and garlic to the kadai and saute for 2 minutes
• Now add the toor dal and ginger paste to the kadai and saute 
• Add fenugreek powder, asafoetida, turmeric and pepper powder. Saute well

• Add the tomato paste to the kadai and saute well

• Now pour 2 cups of water and allow the water to boil. This is to make sure that the toor dal gets cooked up.
• You may may simmer the flame to add the tamarind mix to it
• Add sufficient water to give it a loose consistency
• Add salt and switch off the flame after 2 minutes
• Pour the rasam in a serving bowl
• Serve with rice or pour it to a glass and have a sip whenever you want.

Watermelon in Sugar and Lemon juice

We always welcome scorching hot summers with Watermelons and lemons. So why don't you combine them to get the super cool effect your body would love a lot?

Ingredients

• Watermelon pieces- de-seeded 1/4 of a large water melon (serves 2)
• Lemon - 1 small
• Sugar - 2 tbsp (or more if you have a sweet tooth)
• Mint - 2 to 4 leaves

Method

• Cut the watermelon into small cubes and de-seed them
• Add the watermelon pieces to a bowl
• Add strained lemon juice, Sugar and mix well with a large spatula
• Remove to contents to a glass
• Garnish with mint leaves
• Enjoy a hot summer day with watermelons in lemon juice.

Khoorka Mezhukkuperatti

Khoorka or Chinese Potato is a favorite root vegetable which is also known as native potato or country potato in Africa. Khoorka mezhukkuperatti is a popular side dish for rice in the state of Kerala (India). Everyone likes it spicy with loads of chilly powder or chilly flakes. 

Ingredients

• Khoorka or Chinese Potato- 1/2 kg
• Shallots - 12 nos
• Turmeric - 1/4 tsp
• Red Chilly powder/ flakes - 1 tsp
• Salt
• Mustard seeds
• Oil
• Curry leaves 

Method

• Soak khoorka in water for 15 minutes
• Scrape the skin and clean khoorka well
• Cut khoorka into small pieces
• Heat a pan and add coconut oil
• Add in mustard seeds and pop them
• Curry leaves are to be added now
• In goes the khoorka pieces into the pan and saute adding salt, turmeric powder and chilly flakes/powder
• Close the lid after simmering the flame
• Takes around 15 minutes to get them cooked the right way. But make sure you occasionally stir it with a spatula.
• After 15 minutes, you can remove the cooked khoorka to a serving bowl.
• Serve hot with rice.