tag:blogger.com,1999:blog-15787000320601820282024-03-13T04:26:08.308-07:00ThattukadaCooking Experiments from My Kitchen...Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-1578700032060182028.post-23040563866112538752014-11-22T10:45:00.000-08:002014-11-22T10:45:40.552-08:00Dry roasted coconut chicken curry<div dir="ltr" style="text-align: left;" trbidi="on">
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This is another one of those chicken curries that was created in an attempt to prepare chicken curry with a different taste. Even though the ingredient list looks a bit lengthy, it is not a difficult dish to prepare. Especially for me quick is always the key. With the added aroma of dry roasted coconut and whole spices and the richness of cashews it reserves its spot for any special occasion.<br />
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<u>Serves around 7-8 people</u><br />
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<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Oil</td><td>- 3 tbsp</td></tr>
<tr><td>Onion</td><td>- 1 (3/4 lbs - finely chopped)</td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 2 tbsp </td></tr>
<tr><td>Tomato</td><td>- 2 (0.3 lbs - chopped) </td></tr>
<tr><td>Turmeric Powder</td><td>- 1/2 tsp</td></tr>
<tr><td>Chilly Powder</td><td>- 4 tsp </td></tr>
<tr><td>Coriander Powder</td><td>- 1 tbsp </td></tr>
<tr><td>Fennel Powder</td><td>- 2 tsp </td></tr>
<tr><td>Garam Masala</td><td>- 1 tsp </td></tr>
<tr><td>Chicken</td><td>- 2 lbs</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Water</td><td>- 1 cup</td></tr>
<tr><td>Cashews </td><td>- 15 no:s </td></tr>
<tr><td>Curry Leaves</td><td>- 1-2 twigs</td></tr>
</tbody></table>
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<u>For Grinding</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Grated Coconut</td><td>- 3/4 cup</td></tr>
<tr><td>Cloves</td><td>- 6 no:s</td></tr>
<tr><td>Cinnamon </td><td>- 3 - 1" sticks </td></tr>
<tr><td>Cardamom</td><td>- 6 no:s </td></tr>
<tr><td>Chilly Powder</td><td>- 1 tsp </td></tr>
<tr><td>Water</td><td>- 1/4 cup</td></tr>
<tr><td>Curry Leaves</td><td>- 1 twig</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVTZcrIsISv8pva3GEuOzJWVZovVSAMo0vLU85ImoSncwW4QaEaDK0YLw5R6qIgQcqtH_eoYHcAeNYZoon9ops-hoyt4vh2KD6XLXjokCcPaWUFB2P3_xkWTQsgS5WhNdvuEuy2abmNxn/s1600/Dry+roasted+coconut+chicken+curry_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVTZcrIsISv8pva3GEuOzJWVZovVSAMo0vLU85ImoSncwW4QaEaDK0YLw5R6qIgQcqtH_eoYHcAeNYZoon9ops-hoyt4vh2KD6XLXjokCcPaWUFB2P3_xkWTQsgS5WhNdvuEuy2abmNxn/s1600/Dry+roasted+coconut+chicken+curry_2.JPG" height="426" width="640" /></a></div>
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<ol style="text-align: left;">
<li>Soak the cashews in water for 30 minutes. </li>
<li>Dry roast the coconut in a pan until it is almost brown along with the curry leaves (1 twig).</li>
<li>Add cloves, cinnamon and cardamom to the coconut and roast for a few minutes and turn off the stove.</li>
<li>Add the chilly powder and mix well for a few minutes and let the coconut mixture cool.</li>
<li>Heat oil in another pan and add chopped onions when the oil is hot.</li>
<li>Saute the onions until it is transparent and just starts to brown.</li>
<li>Add the ginger garlic paste and chopped tomato to the sauteed onions and saute until the tomatoes are mushy and oil starts to clear out.</li>
<li>Now add the powders - turmeric, chilly, coriander and fennel - to the sauteed onion mixture and mix for 2-3 minutes.</li>
<li>Now add the small curry sized chicken pieces to the masala and mix well.</li>
<li>Add salt to taste and garam masala to the chicken and mix it.</li>
<li>Close the pan and cook until the chicken is 3/4 done. No water is needed. Keep stirring in between.</li>
<li>While the chicken is cooking, grind the cooled coconut mixture into a smooth paste with 1/4 cup of water.</li>
<li>Add the ground mixture to the 3/4th done chicken and add 3/4 cup water and let it cook completely.</li>
<li>Grind the soaked cashews with 1/4 cup of water to a smooth paste and add it to the chicken. Adjust the water if needed.</li>
<li>Turn off the stove in 3-5 minutes and garnish the curry with curry leaves.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoMR0oGJTugZmbAbDmNf3I16tK35VKFexdrNnV7PNwVwabHF2v6mAyx9EUsx2FeT1Wpj9alhI-F9VicdqT_vo5FJLmb-Yhpq5Kfn4q762gSwBnD1cVAdX3ctF-ILO_laf3Uw0kjKU-1du/s1600/Dry+roasted+coconut+chicken+curry_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoMR0oGJTugZmbAbDmNf3I16tK35VKFexdrNnV7PNwVwabHF2v6mAyx9EUsx2FeT1Wpj9alhI-F9VicdqT_vo5FJLmb-Yhpq5Kfn4q762gSwBnD1cVAdX3ctF-ILO_laf3Uw0kjKU-1du/s1600/Dry+roasted+coconut+chicken+curry_3.JPG" height="426" width="640" /></a></div>
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It is an awesome chicken curry which goes well with rice dishes as well as any kind of rotis. </div>
Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com1tag:blogger.com,1999:blog-1578700032060182028.post-41988834920413998932014-09-22T20:13:00.000-07:002014-09-22T20:13:04.708-07:00Strawberry Banana Coconut Water Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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When I was asked by Epicurex to see if I was interested in trying out their Organic Coconut Water product, I thought I should give it a shot. Coming from Kerala (land of kera - meaning coconut), I definitely wanted to give this product a try. I have tried a few others before, but it was all a miss. None of those felt natural to me. So when I got the package delivered, I and a few of my friends gave it a try - it was like drinking directly from the coconut - nothing un-natural. I have found the perfect Coconut Water that I can drink when away from the land of coconut! I decided to try a recipe for a smoothie with it and it was a hit too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREVvxX4O-4-K6KQdiyDfIINzPSJSm7mi6dTgtkmucgPRaRoVAQNE5Ma6gFly4TPZIuJMWYki5UdMjxkk2rOWbVOQ4362H9-cUFAdxP218CYMdV7tPkvjbDk1l6khcrHNUSsOiw-PqWT18/s1600/Strawberry+Banana+Coco+Water+Smoothie_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREVvxX4O-4-K6KQdiyDfIINzPSJSm7mi6dTgtkmucgPRaRoVAQNE5Ma6gFly4TPZIuJMWYki5UdMjxkk2rOWbVOQ4362H9-cUFAdxP218CYMdV7tPkvjbDk1l6khcrHNUSsOiw-PqWT18/s1600/Strawberry+Banana+Coco+Water+Smoothie_1.JPG" height="426" width="640" /></a></div>
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<a href="https://drive.google.com/file/d/0BwKbnXi-qhQGOG1NTXJaZmNvSHM/edit?usp=sharing"><img src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" height="20" width="20" /><i>Print / Save this Recipe</i></a></div>
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<u>Makes 1 cup</u><br />
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<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Strawberry</td><td>- 8</td></tr>
<tr><td>Banana</td><td>- 1 </td></tr>
<tr><td>Greek yogurt</td><td>- 1/4 cup</td></tr>
<tr><td>Coconut water</td><td>- 1/4 cup</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XNoLq4O8QMK218JUOEuR4K5dRjVn_2DLCfWmqY_ALVhTmnxL6dfWJapFKZJMoLsqf6rT2xnCgVAmiC3xJi7readTzyc9Nzs-Q_CUT0p1AI1gUFOME6s9XL6v9xfib30SyqldnpcVUOSF/s1600/Strawberry+Banana+Coco+Water+Smoothie_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0XNoLq4O8QMK218JUOEuR4K5dRjVn_2DLCfWmqY_ALVhTmnxL6dfWJapFKZJMoLsqf6rT2xnCgVAmiC3xJi7readTzyc9Nzs-Q_CUT0p1AI1gUFOME6s9XL6v9xfib30SyqldnpcVUOSF/s1600/Strawberry+Banana+Coco+Water+Smoothie_2.JPG" height="425" width="640" /></a></div>
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<ol style="text-align: left;">
<li>Blend the banana and strawberry well in a mixer.</li>
<li>Add the Greek yogurt and coconut water and blend it again to bring it to a smooth consistency.</li>
</ol>
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You can also try freezing the coconut water to make ice cubes and use it to give it a frozen consistency. A very healthy and tasty drink ideal for breakfast or any other time of the day. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGtEMgx1bChsMlW48WqI286k6sYg2auu8QKvcG6Lym4Ia7zdlGATmhBoflddI9Xw07__HCsoI4pOGUbmjeHkdbGm8pxjjVeGP536eJeIWCvBjBJHcwnLjMBtLTH5MkdSfVMqPcsrOxLMg/s1600/Strawberry+Banana+Coco+Water+Smoothie_Cocozia.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGtEMgx1bChsMlW48WqI286k6sYg2auu8QKvcG6Lym4Ia7zdlGATmhBoflddI9Xw07__HCsoI4pOGUbmjeHkdbGm8pxjjVeGP536eJeIWCvBjBJHcwnLjMBtLTH5MkdSfVMqPcsrOxLMg/s1600/Strawberry+Banana+Coco+Water+Smoothie_Cocozia.JPG" height="426" width="640" /></a></div>
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For people who are used to drinking coconut water straight from the coconut, Cocozia is a must try. I guarantee you will not be disappointed. <br />
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<a href="http://www.amazon.com/COCOZIA-Organic-Coconut-Preservatives-Concentrate/dp/B00K65O870/ref=sr_1_14?ie=UTF8&qid=1406047230&sr=8-14&keywords=organic+coconut+water" target="_blank">Check out Cocozia at this link!</a>
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Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com1tag:blogger.com,1999:blog-1578700032060182028.post-64183587205417578912014-07-05T11:43:00.001-07:002014-07-05T11:43:20.580-07:00Canned Tuna Roast<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: justify;">
Canned goods are something I normally try to avoid. But when I happened to see the can of Wild Albacore Tuna at Costco, I felt that I had to give it a try. And it was worth it. It did not have any canned food taste and once the final dish is made you will not guess that the tuna came from a can.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tFaG3jHikQs3PpmJZFtKhY1D4-n9hppIwnyz7K0irO1FPeAA-QZvd0teB7sk5guZeqiKL_qlsSMxtYdfZuU9BLu5zhilymz3vI5IrAsT-4uBUEbgP3bIBN6EUWNOpguGJU2TUrLPb_7F/s1600/Canned+Tuna+Roast_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tFaG3jHikQs3PpmJZFtKhY1D4-n9hppIwnyz7K0irO1FPeAA-QZvd0teB7sk5guZeqiKL_qlsSMxtYdfZuU9BLu5zhilymz3vI5IrAsT-4uBUEbgP3bIBN6EUWNOpguGJU2TUrLPb_7F/s1600/Canned+Tuna+Roast_1.JPG" height="426" width="640" /></a></div>
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<a href="https://drive.google.com/file/d/0BwKbnXi-qhQGdFNpQkVaUlVzVFk/edit?usp=sharing"><img src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" height="20" width="20" /><i>Print / Save this Recipe</i></a></div>
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<u>Serves around 4-5 people</u><br />
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<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Coconut Oil</td><td>- 3 tbsp</td></tr>
<tr><td>Onion</td><td>- 1 (around 1 lbs - finely chopped)</td></tr>
<tr><td>Ginger</td><td>- 1 big piece (around 0.15 lbs - finely chopped) </td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 2 tbsp </td></tr>
<tr><td>Tomato</td><td>- 1 (around 0.2 lbs - chopped) </td></tr>
<tr><td>Turmeric Powder</td><td>- 1 tsp</td></tr>
<tr><td>Chilly Powder</td><td>- 1.5 tbsp </td></tr>
<tr><td>Coriander Powder</td><td>- 1 tbsp </td></tr>
<tr><td>Fennel Powder</td><td>- 2 tsp </td></tr>
<tr><td>Garam Masala</td><td>- 1 tsp </td></tr>
<tr><td>Canned Tuna</td><td>- 3 cans (5oz each - I used Wild Planet brand)</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Water</td><td>- 1/4 cup</td></tr>
<tr><td>Curry Leaves</td><td>- 1-2 twigs</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvge_xVFr821fmx2pPlCa1qaoC6QHE4MYa0_8FfIXLvZ6oG2XoSVcsuDxZdJv78mLPqgEePX_2M-NerMxu_6q3XhikoEhLhxFR53ZpNOK0-h-zJvq4RYQ2wd07khhv8VfhwWfdtXgmg1yh/s1600/Canned+Tuna+Roast_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvge_xVFr821fmx2pPlCa1qaoC6QHE4MYa0_8FfIXLvZ6oG2XoSVcsuDxZdJv78mLPqgEePX_2M-NerMxu_6q3XhikoEhLhxFR53ZpNOK0-h-zJvq4RYQ2wd07khhv8VfhwWfdtXgmg1yh/s1600/Canned+Tuna+Roast_2.JPG" height="426" width="640" /></a></div>
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<ol style="text-align: left;">
<li>In a pan heat the coconut oil and add the chopped onions and saute until the onion becomes slightly transparent.</li>
<li>Add the chopped ginger and saute for 3-4 minutes.</li>
<li>Add the ginger garlic paste and chopped tomato and saute it until they start to brown.</li>
<li>Now add the turmeric powder, chilly powder, coriander powder, fennel powder, and garam masala and saute for 3-5 minutes.</li>
<li>Add the canned tuna and mash it a bit and mix well with the masala. The can I used had very little water to no water. So I did not drain any water.</li>
<li>Check the salt and add any if needed.</li>
<li>Add water and mix well and cook until the desired dryness is reached.</li>
<li>Garnish with curry leaves and serve.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDz7DzJgVtjBVU0U7unZOL5-q6zV8mZdQwa-VMNBDAB1LVi6pckkCr8G0dxJA1tZuoqTZjcNagE3RGSy4L9yPkD9hEWPpgzwPLu5LZ1fxDDe-8_d31F5jOnGFP25T3yZkJbTmMfq75rwy/s1600/Canned+Tuna+Roast_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDz7DzJgVtjBVU0U7unZOL5-q6zV8mZdQwa-VMNBDAB1LVi6pckkCr8G0dxJA1tZuoqTZjcNagE3RGSy4L9yPkD9hEWPpgzwPLu5LZ1fxDDe-8_d31F5jOnGFP25T3yZkJbTmMfq75rwy/s1600/Canned+Tuna+Roast_3.JPG" height="514" width="640" /></a></div>
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<div style="text-align: justify;">
This dish goes well with chapathi, rice, appam, etc. Also you can use it as a filling for sandwiches. It is a quick and easy dish and a must-try.</div>
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Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com3tag:blogger.com,1999:blog-1578700032060182028.post-31143898353561759642014-05-11T11:31:00.000-07:002014-05-11T11:31:33.860-07:00Avocado Chammanthi<div dir="ltr" style="text-align: left;" trbidi="on">
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Avocado is counted against one of the healthiest foods in the world. I was not a big fan of avocado until I started feeding it to my little girl. Now we have a family full of avocado fans! So when my friend S told me about making chammanthi with avocado, I decided to give it a try. And guess what, the results were awesome, especially for an almost zero effort recipe. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpT90loB1QcFp318kXrmYPhXc3BdfYY3B-7FXQU5pBevi2OH7IHT_GKJMsdVWOPPTTnhdGjqfjzgOFbiPYGBOqOWQYco1PrP6LVrlIxcR99FYQHDjUWxrnhkhZ_SrEA4fMs5cY_QTeHi7/s1600/AvocadoChammanthi_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmpT90loB1QcFp318kXrmYPhXc3BdfYY3B-7FXQU5pBevi2OH7IHT_GKJMsdVWOPPTTnhdGjqfjzgOFbiPYGBOqOWQYco1PrP6LVrlIxcR99FYQHDjUWxrnhkhZ_SrEA4fMs5cY_QTeHi7/s1600/AvocadoChammanthi_1.JPG" height="425" width="640" /></a></div>
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<a href="https://drive.google.com/file/d/0BwKbnXi-qhQGYnBseFBvVXh0TDA/edit?usp=sharing"><img src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" height="20" width="20" /><i>Print / Save this Recipe</i></a></div>
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<u>Serves around 2-3 people</u><br />
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<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Avocado</td><td>- 1 </td></tr>
<tr><td>Green Chilly</td><td>- 1</td></tr>
<tr><td>Ginger</td><td>- a small piece </td></tr>
<tr><td>Salt</td><td>- to taste </td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBZ29zuekLf4dcTL-pH_6m5TGvXT-Bb7aA2YcwW1eH7w-Ia0qhyqBJ-hAfaYAiy4DJwHlO1mshoxS8SqlDxB60SyK8TeCE2U_EYliUgILFau-iAFGmOcEYJbcYgrXB4bVGVumyO9EhgMq/s1600/AvocadoChammanthi_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBZ29zuekLf4dcTL-pH_6m5TGvXT-Bb7aA2YcwW1eH7w-Ia0qhyqBJ-hAfaYAiy4DJwHlO1mshoxS8SqlDxB60SyK8TeCE2U_EYliUgILFau-iAFGmOcEYJbcYgrXB4bVGVumyO9EhgMq/s1600/AvocadoChammanthi_2.JPG" height="426" width="640" /></a></div>
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<ol style="text-align: left;">
<li>In a mixer make a fine paste of the ginger and green chilly.</li>
<li>Scoop out the avocado from the fruit and add it to the mixer along with the salt.</li>
<li>Combine the avocado well with the ginger and green chilly in the mixer.</li>
</ol>
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<![endif]-->You can adjust the green chilly and
ginger according to your spice level. The suggested quantities will make a
medium spicy chammanthi.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnDa3rpGV6HPPoeRPXXdWqPs_8Fg6ZQk2ZK35jxPjQfAO4pjdMwWjdGuSqwg6IFYTDTXr0bPOV9OhggFqzgI3PTNOPO2cfDVVeZ6edtc7RmNkrI2epmdDkw6ZiRYDEUM5dAU_1ChsOF0_/s1600/AvocadoChammanthi_3.JPG" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGnDa3rpGV6HPPoeRPXXdWqPs_8Fg6ZQk2ZK35jxPjQfAO4pjdMwWjdGuSqwg6IFYTDTXr0bPOV9OhggFqzgI3PTNOPO2cfDVVeZ6edtc7RmNkrI2epmdDkw6ZiRYDEUM5dAU_1ChsOF0_/s1600/AvocadoChammanthi_3.JPG" height="640" width="426" /></a></div>
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This chammanthi goes well with dosa and idlis. Also you can use it as a spread for the bread or even chapathis.</div>
Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com4tag:blogger.com,1999:blog-1578700032060182028.post-6441744939688751562013-11-06T20:53:00.000-08:002013-11-06T20:53:22.555-08:00Fried Chicken Roast<div dir="ltr" style="text-align: left;" trbidi="on">
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Chicken is a common staple in most non-vegetarian household and that is the case with ours too. I am always experimenting trying to cook chicken in a "different" way with a "different" taste from the normal. And this recipe is a result of one such experiment and was a hit for us. It is a spicy curry more on the drier side. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4fklzCRV-pnxG-sdvKOTTyE8SYAvgTJKKecQGSTSBcxT7vxBF3t8G_lPHn_fjnFseZ1H95QqCjrgP3avWni9eYXVrcC5rCdgWClitOkhDcrRSMUSGGBmtUfMWucB9f32_dDEf6wtWEFX/s1600/IMG_6883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW4fklzCRV-pnxG-sdvKOTTyE8SYAvgTJKKecQGSTSBcxT7vxBF3t8G_lPHn_fjnFseZ1H95QqCjrgP3avWni9eYXVrcC5rCdgWClitOkhDcrRSMUSGGBmtUfMWucB9f32_dDEf6wtWEFX/s640/IMG_6883.JPG" width="640" /></a></div>
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<a href="https://drive.google.com/file/d/0BwKbnXi-qhQGenMxYXkxVEVzRGc/edit?usp=sharing" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div>
<br />
<u>Serves around 5-6 people</u><br />
<br />
<u>For Frying</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Chicken</td><td>- 1 3/4 lb</td></tr>
<tr><td>Chilly Powder</td><td>- 3 1/2 tbsp</td></tr>
<tr><td>Turmeric Powder</td><td>- 1 tsp</td></tr>
<tr><td>Fennel Powder</td><td>- 1 tbsp </td></tr>
<tr><td>Garam Masala</td><td>- 1 tsp </td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 2 tbsp</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Coconut Oil</td><td>- 3 tbsp </td></tr>
</tbody></table>
<br />
<u>For the roast</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Coconut Oil</td><td>- 2 tbsp</td></tr>
<tr><td>Onion</td><td>- 1 1/2 (around 1.2 lb) </td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 1 tbsp </td></tr>
<tr><td>Tomato</td><td>- 2 (0.5 lbs - chopped) </td></tr>
<tr><td>Chilly Powder</td><td>- 1 tsp (Optional)</td></tr>
<tr><td>Water</td><td>- 1 cup</td></tr>
<tr><td>Curry Leaves</td><td>- 2 twigs</td></tr>
<tr><td>Salt</td><td>- to taste </td></tr>
</tbody></table>
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<ol style="text-align: left;">
<li style="text-align: justify;">Mix all the ingredients for frying with the chicken except coconut oil.</li>
<li style="text-align: justify;">Heat the 3 tablespoons of coconut oil and add the marinated chicken. You do not have to keep the chicken in the marinade for any period of time. The amount of oil used for frying will depend on the pan used to fry. I used a ceramic pan which takes very little oil.</li>
<li style="text-align: justify;">Close the pan with a lid and let it cook for 6-7 minutes.</li>
<li style="text-align: justify;">Open the pan and let the chicken fry until it starts to slightly brown on the outside.</li>
<li style="text-align: justify;">Take the fried chicken from the pan and set aside.</li>
<li style="text-align: justify;">Add the oil needed for the roast to the same pan.</li>
<li style="text-align: justify;">Add the onions and saute until it starts to brown.</li>
<li style="text-align: justify;">Add ginger garlic paste and chopped tomatoes and saute until the tomatoes turn mushy.</li>
<li style="text-align: justify;">Add the chilly powder if you would like your dish to be on the spicier side and saute for 2-3 minutes.</li>
<li style="text-align: justify;">Add the fried chicken and mix well to coat with the onion.</li>
<li style="text-align: justify;">Adjust the salt, as needed. </li>
<li style="text-align: justify;">Add the water and mix well and let it cook well for 5 minutes. You can add more water depending on the amount of gravy you need.</li>
<li style="text-align: justify;">Add the curry leaves and serve the chicken roast.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvjKGsSSnIAp7nzVcaK3ngG7AVjUz5iJCP2RVYOgDFYAUqmdQgahy9IyHP9St9kuqJnvTrSWeGppGODRpjvQ47yZfcT0DWFyQGKWKMTZE2nwq6-qFrlNQ1qidvHQnzEhO7KjllZcc2LMI/s1600/IMG_6891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvjKGsSSnIAp7nzVcaK3ngG7AVjUz5iJCP2RVYOgDFYAUqmdQgahy9IyHP9St9kuqJnvTrSWeGppGODRpjvQ47yZfcT0DWFyQGKWKMTZE2nwq6-qFrlNQ1qidvHQnzEhO7KjllZcc2LMI/s640/IMG_6891.JPG" width="640" /></a></div>
</ol>
<div style="text-align: justify;">
This roast dish goes well with all rice dishes and breads I can think of! It is a quick and easy roast dish as well.</div>
</div>
Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com6tag:blogger.com,1999:blog-1578700032060182028.post-91474650698447991772013-10-26T22:18:00.000-07:002013-10-27T10:48:08.807-07:00Mushroom Spring Onion Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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Mushroom has always been a favorite vegetable of mine. Hence when I happened to see this recipe in Vanitha magazine, I could not resist trying it out. Since then I have been making this dish every time I buy mushrooms, or rather I have been regularly buying mushrooms so that I can prepare this dish. So here is the recipe for you with a few variations from the original!</div>
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<a href="https://drive.google.com/file/d/0BwKbnXi-qhQGN21PWEdBYnRBNjg/edit?usp=sharing" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div>
<br />
<u>Serves around 4-5 people</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Oil</td><td>- 3 tbsp</td></tr>
<tr><td>Spring Onion</td><td>- 8 stems </td></tr>
<tr><td>Onion</td><td>- 1 (around 0.9 lb) </td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 1 1/2 tbsp </td></tr>
<tr><td>Turmeric Powder</td><td>- 1 tsp </td></tr>
<tr><td>Chilly Powder</td><td>- 1 tbsp</td></tr>
<tr><td>Kashmiri Chilly Powder</td><td>- 1 tsp</td></tr>
<tr><td>Coriander Powder</td><td>- 2 tsp</td></tr>
<tr><td>Cumin Powder</td><td>- 1 tsp</td></tr>
<tr><td>Tomato</td><td>- 1 (0.2 lbs - chopped) </td></tr>
<tr><td>Cashew nuts</td><td>- 15 no:s (1.1oz.) </td></tr>
<tr><td>Mushroom</td><td>- 1 lbs (each cut into 4-5 pieces)</td></tr>
<tr><td>Whole Milk</td><td>- 2 tbsp</td></tr>
<tr><td>Salt</td><td>- to taste </td></tr>
</tbody></table>
<ol style="text-align: left;">
<li>Heat oil in a pan and add chopped onions and the white part of the spring onions (chopped).</li>
<li>Saute until they turn to a slight brown color.</li>
<li>Add ginger garlic paste and saute until the raw smell is gone.</li>
<li>Add the chilly powder (both regular and kashmiri), coriander powder, turmeric powder and cumin powder to the sauteed onions and mix well until the raw smell is gone.</li>
<li>Add chopped tomatoes to the pan and saute until they turn mushy. </li>
<li>Boil the cashews in 4-5 table spoons of water for 2-3 minutes in a microwave and make a paste of it.</li>
<li>Add the cashew paste to the pan and mix to combine well.</li>
<li>Add the mushrooms and salt to the pan and mix well. </li>
<li>Cook it covered for 5-6 minutes.</li>
<li>Add the milk and the green part of the spring onions to the dish and turn off the stove.</li>
</ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9kdqoB5zH6bz7D5qVl5S5BnDmV2h3BoSkEWL0mWQpcycGsEJ4U1SgokhKVjASYuvimZCLNyCckG7c4NpENDM2u1wmbNfrlMp9lck0p4rIeR9myhxmcEUua6la02Irbn2V9J6j67eFCDo/s1600/IMG_6866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9kdqoB5zH6bz7D5qVl5S5BnDmV2h3BoSkEWL0mWQpcycGsEJ4U1SgokhKVjASYuvimZCLNyCckG7c4NpENDM2u1wmbNfrlMp9lck0p4rIeR9myhxmcEUua6la02Irbn2V9J6j67eFCDo/s640/IMG_6866.JPG" width="640" /></a> </div>
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This dish goes well with special rice dishes like <a href="http://thattukada-myblog.blogspot.com/2010/10/nei-choru-ghee-rice.html" target="_blank">Ghee Rice</a>, Fried Rice, <a href="http://thattukada-myblog.blogspot.com/2013/03/one-pot-vegetable-biryani.html" target="_blank">Vegetable Biryani</a>, <a href="http://thattukada-myblog.blogspot.com/2009/12/vegetable-pulao.html" target="_blank">Pulao</a> etc as well as with Roti and Naan. </div>
Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com1tag:blogger.com,1999:blog-1578700032060182028.post-70026865834001801112013-03-27T20:28:00.002-07:002013-03-27T20:28:52.565-07:00One Pot Vegetable Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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Its been a long time since I had a post in this space. Hoping addition of a little one to the family is a good enough excuse for the long absence! Its been a roller coaster ride this whole time with 2 kids. I am hoping I could post at much frequent intervals now, provided my laziness would give in :-)</div>
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I was thinking as to what my first post should be after this break. Given that getting things done much quicker is a bigger priority for me now, I look for extra quick dishes. This One-pot Vegetable Biryani is one of that kind - flavorful, yummy and quick at the same time. This can be eaten on its own and does not need a side dish, which is an added bonus! Also a good lunch box option for kids.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQlBP659R4Iotr1mlCA8SpKIQ83Yy9pd1iXPMN1KuURYWGk4cTTfOSulMaZZd7ZroPRMFuVtTuevV86N5BLeWy2-7WGYWXArcHEpmgssTk56LGql_rHLCdbMdusUI2EIs-uOrTMdNMroP/s1600/Veg+Biryani_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQlBP659R4Iotr1mlCA8SpKIQ83Yy9pd1iXPMN1KuURYWGk4cTTfOSulMaZZd7ZroPRMFuVtTuevV86N5BLeWy2-7WGYWXArcHEpmgssTk56LGql_rHLCdbMdusUI2EIs-uOrTMdNMroP/s640/Veg+Biryani_1.JPG" width="640" /></a></div>
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<a href="https://docs.google.com/file/d/0BwKbnXi-qhQGTUpWU3JfVkRCRGM/edit?usp=sharing" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div>
<br />
<u>Serves around 5-7 people</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Oil</td><td>- 2 tbsp</td></tr>
<tr><td>Cardamom</td><td>- 5 </td></tr>
<tr><td>Cinnamon</td><td>- 2 - 1" pieces </td></tr>
<tr><td>Cloves</td><td>- 5 </td></tr>
<tr><td>Onion</td><td>- 0.5 lbs (1/2 of an onion - thinly sliced) </td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 2 tbsp </td></tr>
<tr><td>Tomato</td><td>- 0.3 lbs (1 tomato chopped) </td></tr>
<tr><td>Turmeric Powder</td><td>- 1/2 tsp </td></tr>
<tr><td>Chilly Powder</td><td>- 5 tsp</td></tr>
<tr><td>Coriander Powder</td><td>- 4 tsp</td></tr>
<tr><td>Garam Masala</td><td>- 1/2 tsp</td></tr>
<tr><td>Mixed Veggies</td><td>- 2.25 cup (12oz.) </td></tr>
<tr><td>Paneer</td><td>- 0.5 lbs (small cube sized pieces)</td></tr>
<tr><td>Water</td><td>- 5 1/2 cup </td></tr>
<tr><td>Lemon Juice</td><td>- 1/2 tsp </td></tr>
<tr><td>Ghee</td><td>- 2.5 tbsp </td></tr>
<tr><td>Basmati Rice</td><td>- 2.5 cups </td></tr>
<tr><td>Salt</td><td>- to taste </td></tr>
<tr><td>Cashews</td><td>- handful </td></tr>
<tr><td>Raisins</td><td>- handful </td></tr>
</tbody></table>
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<ol style="text-align: left;">
<li style="text-align: justify;">Wash and soak the rice as the first step.</li>
<li style="text-align: justify;">Heat oil in a pan and add Cardamom, Cinnamon and Cloves when the oil is hot and saute for a few seconds.</li>
<li style="text-align: justify;">Add onions and saute until they start to turn brown.</li>
<li style="text-align: justify;">Add chopped tomatoes and ginger garlic paste and saute until the tomatoes are mushy.</li>
<li style="text-align: justify;">Add the turmeric powder, chilly powder, coriander powder and garam masala to the onion and saute until the raw smell is gone.</li>
<li style="text-align: justify;">Add the mixed vegetables and saute well with the masala.</li>
<li style="text-align: justify;">Add 1 1/2 cup of water and salt and let it cook for 5-7 minutes, until the vegetables are half done.</li>
<li style="text-align: justify;">Add the cubed paneer to the gravy and give it a stir.</li>
<li style="text-align: justify;">Add remaining water and lemon juice and let the water boil. Adjust the salt to taste.</li>
<li style="text-align: justify;">Drain the rice and add it to the boiling water.</li>
<li style="text-align: justify;">Add the 1 1/2 tbsp of ghee after adding the rice and mix well without breaking the paneer.</li>
<li style="text-align: justify;">Check in between and mix a little to make sure that the rice is not sticking to the bottom.</li>
<li style="text-align: justify;">Once the water is almost gone, turn off the stove and close the pan with a tight lid. Let it sit for 15-20 minutes.</li>
<li style="text-align: justify;">Open the lid and just stir it to make sure that the rice is cooked and the grains are not sticking together.</li>
<li style="text-align: justify;">Fry the cashews and raisins until plump in remaining ghee and add that to the rice for garnish.</li>
</ol>
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It is a complete dish on its own. For an elaborate non-vegetarian meal or for serving to guests, add in <a href="http://thattukada-myblog.blogspot.com/search/label/Chicken" target="_blank">dry chicken dish</a> or <a href="http://thattukada-myblog.blogspot.com/search/label/Beef" target="_blank">beef dish</a> which will complete the menu.</div>
Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com16tag:blogger.com,1999:blog-1578700032060182028.post-6527607374618896502011-10-25T23:26:00.000-07:002011-10-29T15:30:14.817-07:00Jilebi / Jalebi<div dir="ltr" style="text-align: left;" trbidi="on">
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Diwali, the festival of lights (and sweets!), is here. Back home, these days would be filled with light and the sounds of crackers and fireworks. I am missing all that, being in this part of the world. Another main attraction of Diwali is all the different varieties of sweets that are made at home or become available in stores during that time. So this year I wanted to make something too, which is when I landed upon this simple recipe of Jalebi/Jilebi in Vanitha magazine. It was a super simple recipe that I could not help trying and Jalebis have always been (and still is) a weakness of mine!</div>
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<br />
<u>Makes around 40 Jilebis</u> (Depending on the size)<br />
<br />
<u>For the dough</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Urad Dal</td><td>- 1 cup</td></tr>
<tr><td>Water</td><td>- 1/2 cup </td></tr>
<tr><td>Yellow Food Color</td><td>- 4 drops (Optional)</td></tr>
<tr><td>Refined Oil</td><td>- as needed to fry</td></tr>
</tbody></table>
<br />
<u>For the syrup</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Water</td><td>- 1 1/4 cups</td></tr>
<tr><td>Sugar</td><td>- 2 cups</td></tr>
<tr><td>Rosewater</td><td>- 1 tbsp</td></tr>
<tr><td>Yellow food color</td><td>- 2 drops (Optional)</td></tr>
<tr><td>Salt </td><td>- less than a pinch</td></tr>
</tbody></table>
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<ol style="text-align: justify;">
<li>Soak the Urad dal for at least 1 hour.</li>
<li>Grind the soaked dal into a smooth paste adding half a cup of water.</li>
<li> Add 3-4 drops of food color to this dough and mix well.</li>
<li>In a pan start boiling the water and sugar together for making the syrup.</li>
<li>When the syrup starts to thicken, add the rosewater, salt and 2 drops of food color.</li>
<li>When the syrup reaches a thick consistency, turn the stove to low. The syrup should be on the stove on low flame through out the whole cooking process. Syrup should not be of a thread consistency, but rather that of a simple syrup or syrup of Gulab Jamun. If the water starts to become of thread consistency during the cooking process, add more water and adjust.</li>
<li>In a shallow frying pan, add oil and heat. When the oil is hot, reduce the heat to medium which is the temperature to be maintained through out the frying process.</li>
<li>Fill the dough into a Ziploc bag and make a small cut at one of the corners to squeeze the dough into the oil to make jalebis. Make sure that the hole you make is really small. You could adjust the size of the hole after trying to squeeze out a little bit of batter to the oil. </li>
<li>Start squeezing out the dough into the oil in any pattern you want.</li>
<li>Fry the jalebis crisp and transfer immediately to the sugar syrup.</li>
<li>Let the jalebi soak in the syrup for 5-8 minutes. </li>
<li>Remove from the syrup and place it on the serving plate.</li>
</ol>
<div style="text-align: justify;">
Note: Start making the jalebi as soon as the dough is made; do not let it sit too long. </div>
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As you can see it is a super simple recipe with very little ingredients. Be sure to try it and I am sure you will like it. A <span style="font-size: small;"><b>Happy Diwali</b></span> to all my friends!</div>
</div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com26tag:blogger.com,1999:blog-1578700032060182028.post-10669825563579183852011-08-30T09:11:00.000-07:002011-08-30T09:11:18.809-07:00Eid Mubarak!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Eid Mubarak to all my friends out there! Here is a virtual Eid feast for you!</div><br />
<div style="text-align: justify;"></div><div style="color: black; text-align: left;"><b><a href="http://thattukada-myblog.blogspot.com/2010/10/nei-choru-ghee-rice.html">Nei Choru</a></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRxpmNkQu0ef4AHMhiY6EIy3lkU5nuCM_692G1TkU4r95z4Lx0ArSVro-cTM8DiFuckOnKfJuEUn-nWZskl3kv80cW2f5-nF4v1pLTFXGrxIRyXbLL0WFCG0soQg92HAZqFRApDqCaEuH/s1600/Nei+Choru_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRxpmNkQu0ef4AHMhiY6EIy3lkU5nuCM_692G1TkU4r95z4Lx0ArSVro-cTM8DiFuckOnKfJuEUn-nWZskl3kv80cW2f5-nF4v1pLTFXGrxIRyXbLL0WFCG0soQg92HAZqFRApDqCaEuH/s640/Nei+Choru_1.jpg" width="640" /></a></div><br />
<a href="http://thattukada-myblog.blogspot.com/2010/06/pepper-chicken-roast.html"><b>Pepper Chicken Roast</b></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Dh0ip3LQe_f8q8T5_OQrnyz5XvZ4CySpGFx9IjO-F6XCJ-i9_JuKwj3SCY0spVCNANfCt57CXPaNLpG_H0TIl1uILRWIbnidzc9oS0vYS7GrPMhom8MpRRxhikQRHi2YwQ2AkPT8eHas/s1600/Pepper+Chicken+Roast_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Dh0ip3LQe_f8q8T5_OQrnyz5XvZ4CySpGFx9IjO-F6XCJ-i9_JuKwj3SCY0spVCNANfCt57CXPaNLpG_H0TIl1uILRWIbnidzc9oS0vYS7GrPMhom8MpRRxhikQRHi2YwQ2AkPT8eHas/s640/Pepper+Chicken+Roast_1.jpg" width="640" /></a></div><br />
<b><a href="http://thattukada-myblog.blogspot.com/2010/09/paalaada-yummy-rice-crepes.html">Paalaada</a></b><br />
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<b><a href="http://thattukada-myblog.blogspot.com/2010/06/nadan-mutton-curry.html">Nadan Mutton Curry</a></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzs60xXxRmRXymWyuqHqgU2egqnNXjyJmbWZ_ULxhTrrSKKS0u2S-zyd-OEm-gr-cWJKgDcLO3VAVsqI1cVAHXZC_xHW3kNCkgmcl9v5nlOaE57FR-EMP_WL5dMn5PoRZcEhAUs9s91sM/s1600/Mutton+Curry_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzs60xXxRmRXymWyuqHqgU2egqnNXjyJmbWZ_ULxhTrrSKKS0u2S-zyd-OEm-gr-cWJKgDcLO3VAVsqI1cVAHXZC_xHW3kNCkgmcl9v5nlOaE57FR-EMP_WL5dMn5PoRZcEhAUs9s91sM/s640/Mutton+Curry_1.jpg" width="640" /></a></div><br />
<a href="http://thattukada-myblog.blogspot.com/2010/04/mutton-biryani.html"><b>Mutton Biryani</b></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlF9BWEctNrl8yZ3O2XMZ_CB98igB4VBX6xRFGt27qrHea0ngArvYmPG43OBcQXmp4yuAzHsc0k3qh4zHLCL18hLz-wd7kwoqhdXNCBrXweRS65uX8PsDHtzo211K4iHJa_rEclYb8cS3g/s1600/Mutton+Biryani_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlF9BWEctNrl8yZ3O2XMZ_CB98igB4VBX6xRFGt27qrHea0ngArvYmPG43OBcQXmp4yuAzHsc0k3qh4zHLCL18hLz-wd7kwoqhdXNCBrXweRS65uX8PsDHtzo211K4iHJa_rEclYb8cS3g/s640/Mutton+Biryani_2.jpg" width="640" /></a></div><br />
<a href="http://thattukada-myblog.blogspot.com/2010/05/thattukada-beef-fry.html"><b>Beef Fry</b></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexzv7el6aeFe6KOScq_JzevqDfCGQakbNsF6J3VePivR_lCZmB4SD-ZoY9M2Ys0Y7_DgbYir3h09IX1XzuY9SlXJGml202JwAPo3pG_FM_V1H0yaTp1n3-_docyfu8ORaNJJjsOclz6Kl/s1600/Beef+Fry_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexzv7el6aeFe6KOScq_JzevqDfCGQakbNsF6J3VePivR_lCZmB4SD-ZoY9M2Ys0Y7_DgbYir3h09IX1XzuY9SlXJGml202JwAPo3pG_FM_V1H0yaTp1n3-_docyfu8ORaNJJjsOclz6Kl/s640/Beef+Fry_1.jpg" width="640" /></a></div><br />
<a href="http://thattukada-myblog.blogspot.com/2010/02/chicken-liver-perattiyathu.html"><b>Chicken Liver Perattiyathu</b></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlPoC9fPGgqtEwXyWIHu-fW_YYJ2SapggBL4r19pCc92xqG42P0cWSA9HOOOM4Olb5RFd7X6uL0cavluq_DibyM4Ny9LehnXtr3D9hy71n3k8IQv7KoYBE9UFYzzRdUC1ap7dk4DF7cpo/s1600/Chicken+Liver+Perattiyathu_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlPoC9fPGgqtEwXyWIHu-fW_YYJ2SapggBL4r19pCc92xqG42P0cWSA9HOOOM4Olb5RFd7X6uL0cavluq_DibyM4Ny9LehnXtr3D9hy71n3k8IQv7KoYBE9UFYzzRdUC1ap7dk4DF7cpo/s640/Chicken+Liver+Perattiyathu_1.jpg" width="640" /></a></div><br />
<a href="http://thattukada-myblog.blogspot.com/2010/09/chicken-kurma.html"><b>Chicken Kurma</b></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzETV9eg3PsU51vYlzq40skTN7MHr-cpXNO7EQWhKKUP7SAFvB84CTfHMswaUUoLOWs1L6gbUNazYVqxUEPz5vuueoe2l4dzb3kCwXDzTPnYMc5qTT4XdKsup5e1vAgCQPfe14gulPqZu4/s1600/Chickrn+Kurma_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzETV9eg3PsU51vYlzq40skTN7MHr-cpXNO7EQWhKKUP7SAFvB84CTfHMswaUUoLOWs1L6gbUNazYVqxUEPz5vuueoe2l4dzb3kCwXDzTPnYMc5qTT4XdKsup5e1vAgCQPfe14gulPqZu4/s640/Chickrn+Kurma_1.jpg" width="640" /></a></div><br />
<a href="http://thattukada-myblog.blogspot.com/2010/10/baklava.html"><b>Baklava</b></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7ZkZesNbLH6mxQJaMwz4shJFe8TdI7mK15nXbb3V7lOpCip8g9WFT2cFrk1PkHm1tQQ_OdYOZKT4Ocx6b39wrSVl8XuTJodyIrOdFpvUzVh-6RIhP_A2sTYcVhEUh5_ar-gxIINjIBxQ/s1600/Baklava_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7ZkZesNbLH6mxQJaMwz4shJFe8TdI7mK15nXbb3V7lOpCip8g9WFT2cFrk1PkHm1tQQ_OdYOZKT4Ocx6b39wrSVl8XuTJodyIrOdFpvUzVh-6RIhP_A2sTYcVhEUh5_ar-gxIINjIBxQ/s640/Baklava_1.jpg" width="640" /></a></div><br />
<a href="http://thattukada-myblog.blogspot.com/2010/09/kinnathappam-traditional-dessert.html"><b>Kinnathappam</b></a><br />
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</div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com13tag:blogger.com,1999:blog-1578700032060182028.post-68147850099483350792011-08-19T18:00:00.000-07:002011-08-19T18:00:47.296-07:00Spicy 'n Sour Fish Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_fza8x1="114" style="text-align: justify;">I love spicy 'n sour curries, especially fish curries (In Malayalam, these curries would be called "Erivum Puliyum ulla meen curry" - again meaning spicy and sour fish curry). Fish curries, to me, are not complete without the souring agents like tamarind or kokum. A lunch with rice and fish curry is the staple food back home. I am not a big fan of rice, but a lot of times I do crave for this lip smacking combo.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2esM7u_NhgnBBnBAAtq0RAEU3SFUGjms-mGvPzvhjXEUSqZ5_17oso2OwMwIchXiyYyPgKirIarXfQePqcA8QEgXHtQ2u8Az7uXopxti-sVyhq68BWTaStpUCzx032M9ZctwcufGEECYp/s1600/Spicy+%2527n+Sour+Fish+Curry_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2esM7u_NhgnBBnBAAtq0RAEU3SFUGjms-mGvPzvhjXEUSqZ5_17oso2OwMwIchXiyYyPgKirIarXfQePqcA8QEgXHtQ2u8Az7uXopxti-sVyhq68BWTaStpUCzx032M9ZctwcufGEECYp/s640/Spicy+%2527n+Sour+Fish+Curry_1.JPG" width="640px" /></a></div><br />
<div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGNjU3ODM4NzgtYjE3Ni00YmY1LWJjMDMtYzgwNWQzNGJmMjdm&hl=en_US" target="_blank"><img height="20px" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20px" /><i>Print / Save this Recipe</i></a></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><br />
</div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><u closure_uid_vot8qg="142">Serves 8-10 people</u></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><br />
</div><div closure_uid_5233r1="114" closure_uid_biuuaw="156" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Oil</td><td>- 2 1/2 tbsp</td></tr>
<tr><td>Onion</td><td>- 2 (1 lbs)</td></tr>
<tr><td>Ginger Garlic Paste</td><td><div closure_uid_biuuaw="157" style="text-align: justify;">- 1 1/2 tbsp</div></td></tr>
<tr><td>Tomato</td><td>- 1 (0.25lbs)</td></tr>
<tr><td>Turmeric Powder</td><td>- 1/4 tsp</td></tr>
<tr><td>Chilly Powder</td><td>- 2 tbsp</td></tr>
<tr><td>Coriander Powder</td><td>- 1 1/2 tbsp</td></tr>
<tr><td>Fenugreek Powder</td><td>- 1/4 tsp</td></tr>
<tr><td>Tamarind Pulp</td><td>- 1 tbsp (concentrate form)</td></tr>
<tr><td>Water</td><td>- 2 cups</td></tr>
<tr><td>Fish</td><td>- 1 1/4 lbs (I used Mahi Mahi)</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Curry Leaves</td><td>- 2 twigs</td></tr>
<div closure_uid_vot8qg="124"></div></tbody></table></div><ol style="text-align: left;"><li>Heat oil in a pan. I used coconut oil to give it that traditional flavor.</li>
<li>Add onions that are very finely chopped to the oil and saute until they start to slightly brown.</li>
<li>Add the ginger garlic paste and saute until the raw smell is gone.</li>
<li>Add finely chopped tomatoes and saute until they are mashed.</li>
<li>Add the turmeric powder, chilly powder, coriander powder and fenugreek powder and saute for a few minutes.</li>
<li>Add the tamarind pulp to this. I used the store bought tamarind concentrate. If using normal tamarind, use a big lemon sized ball and use the water required as part of the recipe to make the paste.</li>
<li>Add water and salt and mix well and let it boil.</li>
<li>Add the fish pieces and curry leaves and let the fish cook.</li>
<li>Turn off the stove and close the pan and keep aside for sometime before you serve.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdXmPcimqKU40D_0snxBPxG5Ev_mRq_YohCypLAOqOJMr1HwD2EFdqJ5__SrDKNE5UHYf1k5Tw39fhJvI1zNPrMZNsn7_SYfRjIvysvkxeeKkxg9DCTfRbLXI3XJHUJlUPfOEoGwaLUrt/s1600/Spicy+%2527n+Sour+Fish+Curry_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdXmPcimqKU40D_0snxBPxG5Ev_mRq_YohCypLAOqOJMr1HwD2EFdqJ5__SrDKNE5UHYf1k5Tw39fhJvI1zNPrMZNsn7_SYfRjIvysvkxeeKkxg9DCTfRbLXI3XJHUJlUPfOEoGwaLUrt/s640/Spicy+%2527n+Sour+Fish+Curry_2.JPG" width="640px" /></a></div><br />
Like any other fish curry, taste of this curry is also enhanced the next day. In addition to rice, you could also have this curry with chappathy, <a href="http://thattukada-myblog.blogspot.com/2010/06/easy-vellayappam-palappam-with-rice.html">appam</a>, etc.</div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com10tag:blogger.com,1999:blog-1578700032060182028.post-86780056721425037672011-08-10T22:59:00.000-07:002011-08-10T22:59:47.950-07:00Kaju Badam Kulfi (Cashew Almond Icecream)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="clear: both; text-align: center;"></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;">I do not know if Kulfis can be called ice creams, they are kind of similar though. It has a different texture than that of ice cream. Making kulfi traditionally would have been a cumbersome task, with boiling and reducing milk, making cream, etc. Now that we get evaporated milk, condensed milk and heavy cream - all ready to use in cans - the preparation has become so easy and does not even need any cooking. I still remember the first time I had the chance to dive into this special dessert during my school days. It was a mutka kulfi of pistachio flavor (kulfi served in an earthen pot; mutka means earthen pot) and I think I should still have the mutka back home somewhere! The recipe I have here is adapted from <a href="http://showmethecurry.com/desserts/kulfi-indian-dessert.html">Showmethecurry.com</a>.</div><br />
<div class="separator" closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagJmbTfI0meMujBpcFv40P_jeGObnoqzUf1olytYvu447SDJCtMwJzlrxvCY6mXlCw-iCVs9S5EGqX8yP4dHd0lLFONsxNn74Tv6enDtBbY2qygURNHcniFczCkWquYN8aKUax4KMWDRl/s1600/Kulfi_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagJmbTfI0meMujBpcFv40P_jeGObnoqzUf1olytYvu447SDJCtMwJzlrxvCY6mXlCw-iCVs9S5EGqX8yP4dHd0lLFONsxNn74Tv6enDtBbY2qygURNHcniFczCkWquYN8aKUax4KMWDRl/s640/Kulfi_1.JPG" width="640px" /></a></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><br />
</div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGY2M1MzhkZDQtMzRlMy00NDEzLWE1ZTUtNzE0N2YzNTBhYmQ5&hl=en_US" target="_blank"><img height="20px" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20px" /><i>Print / Save this Recipe</i></a></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><br />
</div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><u closure_uid_vot8qg="142">Makes around 24 kulfis (depending on the mold used)</u></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><br />
</div><div closure_uid_5233r1="114" closure_uid_biuuaw="156" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Condensed Milk</td><td>- 1 can (14 oz)</td></tr>
<tr><td>Evaporated Milk</td><td><div closure_uid_biuuaw="157" style="text-align: justify;">- 1 can (12 oz)</div></td></tr>
<tr><td>Heavy Whipping Cream</td><td>- 16 oz</td></tr>
<tr><td>Whipped Cream</td><td>- 8 oz</td></tr>
<tr><td>Saffron</td><td>- 1 big pinch</td></tr>
<tr><td>Sugar</td><td>- 1/2 tsp</td></tr>
<tr><td>Salt</td><td>- a pinch</td></tr>
<tr><td><div closure_uid_vot8qg="124">Cashews & Almonds</div></td><td>- 1/2 cup (Coarsely ground)</td></tr>
</tbody></table></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><br />
</div><div class="separator" closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhfIvjM9fkLv8WcGkLo38kQeTX__I3YOxfaoxZqMyMfMi7YxCuOI81KTZeyjFgJVT6QP9o6rW5GgpoBp8_82B_4QgConBjnPKJio2uExyZKi4pswQ7vAP3Oe4XhonTuamLyZE9P-_4kUn/s1600/Kulfi_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhfIvjM9fkLv8WcGkLo38kQeTX__I3YOxfaoxZqMyMfMi7YxCuOI81KTZeyjFgJVT6QP9o6rW5GgpoBp8_82B_4QgConBjnPKJio2uExyZKi4pswQ7vAP3Oe4XhonTuamLyZE9P-_4kUn/s640/Kulfi_2.JPG" width="640px" /></a></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"></div><div closure_uid_5233r1="114" closure_uid_tm5xgp="147" closure_uid_vot8qg="126" style="text-align: justify;"><ol><li>In a mixing bowl, combine condensed milk, evaporated milk, heavy whipping cream and whipped cream and mix well using an electric blender or by hand.</li>
<li>Grind the saffron together with sugar using a mortar and pestle and add to the above mixture.</li>
<li>Add the coarsely ground nuts to the mixing bowl and fold in. You could use any nuts of your choice.</li>
<li>Add a pinch of salt and mix well. </li>
<li>Pour the mixture into Popsicle molds or you could use small cups as shown in the picture below.</li>
</ol></div><div class="separator" closure_uid_tm5xgp="147" style="clear: both; text-align: center;"></div><div class="separator" closure_uid_tm5xgp="147" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ90ULX455BX6_IVA2uyLYRwyFovD09bBGASbcp_pXGeMeI-hgsY6d-R0LrZHLWZQ00D_yX6Qj1vT54g65eeHwIhY5NS0N_3QXnSJrj3_fxJAQEVuy7eISjNkID7-EjRl_efDBOpjiEDFn/s1600/Kulfi_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ90ULX455BX6_IVA2uyLYRwyFovD09bBGASbcp_pXGeMeI-hgsY6d-R0LrZHLWZQ00D_yX6Qj1vT54g65eeHwIhY5NS0N_3QXnSJrj3_fxJAQEVuy7eISjNkID7-EjRl_efDBOpjiEDFn/s640/Kulfi_3.jpg" width="640px" /></a></div><div closure_uid_tm5xgp="147" style="text-align: justify;"></div><div style="text-align: justify;"> 6. If using cups, after pouring the mixture to the cup cover it with an aluminium foil. Insert a Popsicle </div><div style="text-align: justify;"> stick into the cup through the foil. The foil will help keep the stick in place.</div><div style="text-align: justify;"> 7. Refrigerate the kulfis overnight and serve. To take the kulfis out easily, just rub the cup between your </div><div style="text-align: justify;"> hands and try to take the kulfi out by holding on to the stick.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKp7xF77X7KJo4ocDFB65t4LkgUjCxHVf4KtPirMipDz7fmsObejcJFDamHq0Q_oSQaAJO-RykysSWQ3-41fqtx_aNRHdjEVieSkm_ygvRrWdYVzEYptbqXA8rjgCcvGZ4RKJoep6FmR2t/s1600/Kulfi_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKp7xF77X7KJo4ocDFB65t4LkgUjCxHVf4KtPirMipDz7fmsObejcJFDamHq0Q_oSQaAJO-RykysSWQ3-41fqtx_aNRHdjEVieSkm_ygvRrWdYVzEYptbqXA8rjgCcvGZ4RKJoep6FmR2t/s640/Kulfi_4.JPG" width="640px" /></a></div><div class="separator" closure_uid_vot8qg="133" style="clear: both; text-align: center;"></div><br />
<div closure_uid_vot8qg="134" style="text-align: justify;">You could use pistachios alone and make pista kulfis. I have been making this recipe for the last 2-3 years now and it is a hit with kids and adults. A perfect cooler for the summer!</div></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com15tag:blogger.com,1999:blog-1578700032060182028.post-4397112945782175372011-07-25T22:39:00.000-07:002011-08-23T18:25:45.455-07:00Egg Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div closure_uid_biuuaw="123">Egg Curry is always the fallback option when you feel like having something non-veggie and do not want to cook meat. Also egg is that one staple which kind of falls into the veggie and non-veggie category. When I think of egg curry, the first thing that comes to my mind are those breakfasts from "Amritha Restaurant" during my Technopark days (my office location back in Kerala, India), with soft 'n yummy <a href="http://thattukada-myblog.blogspot.com/2010/06/easy-vellayappam-palappam-with-rice.html">Appams </a>and spicy Egg Curry. As I am writing this, I can run a boat in my mouth! Egg curry is made in different form/fashion in different regions of India and the one I have here is a South Indian style. </div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl41rF_bqIQ7a6YJuvd47oHl8SeAiPxlsHATESUh2qaw7fyU1KOQPnce3GjPX8ubVF8RvrpCS6HMDKIchBcen2bcorxpnJ4BQHqT0TGzQBUM4nSiRzLapoJxH1YdUXEHvEnGrsq-Ia8OeD/s1600/Nadan+Egg+Curry_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl41rF_bqIQ7a6YJuvd47oHl8SeAiPxlsHATESUh2qaw7fyU1KOQPnce3GjPX8ubVF8RvrpCS6HMDKIchBcen2bcorxpnJ4BQHqT0TGzQBUM4nSiRzLapoJxH1YdUXEHvEnGrsq-Ia8OeD/s640/Nadan+Egg+Curry_1.JPG" width="640px" /></a></div><br />
<div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGZWNmNDllNzItNWQyMC00YjJiLWFhMWItZjcyYjU0ZjIyNjM3&hl=en_US" target="_blank"><img height="20px" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20px" /><i>Print / Save this Recipe</i></a></div><br />
<div></div><u>Serves 6-8 people</u><br />
<div closure_uid_biuuaw="156"><br />
</div><table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Coconut Oil</td><td>- 3 tbsp </td></tr>
<tr><td>Onion</td><td><div closure_uid_biuuaw="157" style="text-align: justify;">- 2 (thinly sliced - around 1.5 lbs)</div></td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 2 tbsp</td></tr>
<tr><td>Turmeric Powder</td><td>- 1/4 tsp</td></tr>
<tr><td>Chilly Powder</td><td>- 2 tbsp</td></tr>
<tr><td>Coriander Powder</td><td>- 2 tbsp</td></tr>
<tr><td>Garam Masala</td><td>- 1 tsp</td></tr>
<tr><td>Boiled Eggs </td><td>- 8</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Water</td><td>- 2 cups</td></tr>
<tr><td>Curry Leaves</td><td>- 2 twigs</td></tr>
</tbody></table><br />
<ol closure_uid_biuuaw="153" style="text-align: left;"><li closure_uid_biuuaw="154" style="text-align: justify;">Heat oil in a pan and add the thinly sliced onions and saute it until they start to turn brown. Do not let them burn, the onions should just start to caramelize.</li>
<li style="text-align: justify;">Add the ginger garlic paste and saute until the raw smell is gone.</li>
<li style="text-align: justify;">Add turmeric powder, coriander powder, chilly powder and garam masala and saute for 10-12 minutes in medium flame until the whole mixture has a deep brown color.</li>
<li style="text-align: justify;">Add water, curry leaves and salt to the masala and stir to mix well. If you want a dry curry, you can reduce the amount of water or not even add it.</li>
<li style="text-align: justify;">When the water starts to boil, turn off the stove.</li>
<li style="text-align: justify;">Place the boiled eggs cut into half on top of the curry carefully and pour some gravy over it to make sure they get coated with the masala. You would not want to stir the gravy with the eggs, as it would break the eggs.</li>
<li style="text-align: justify;">It would be ideal to close the pan and keep it aside for 5 minutes before serving.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHjh0JbT2FT4MvDOuTcjiVqv7DUR6WV05bHG5LSKxc7tqqlmuWDFQhH2KgYhOlDlBfAZlPLhJ3UoQR1S7cRFFrhlTteGp119iH2JgIh1asbXSVFfBGcrjuyPrhbj7uR96cXYTGmt7byd9/s1600/Nadan+Egg+Curry_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHjh0JbT2FT4MvDOuTcjiVqv7DUR6WV05bHG5LSKxc7tqqlmuWDFQhH2KgYhOlDlBfAZlPLhJ3UoQR1S7cRFFrhlTteGp119iH2JgIh1asbXSVFfBGcrjuyPrhbj7uR96cXYTGmt7byd9/s640/Nadan+Egg+Curry_2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div closure_uid_biuuaw="125" style="text-align: justify;">This curry will be perfect with <a href="http://thattukada-myblog.blogspot.com/2010/01/vellayappam-paalappam.html">Appam</a>, Idiyappam, Chappathy, <a href="http://thattukada-myblog.blogspot.com/2010/09/paalaada-yummy-rice-crepes.html">Paalaada </a>or any other breakfast item. This egg curry also brings to my mind, the jingle most Indians would remember! (It is a jingle that used to play on TV as an Ad for Eggs. In a nutshell, it means you should eat eggs daily in one form or the other- omlet, fried or boiled - be it Sunday or Monday)</div><br />
<i>Meri jaan, meri jaan, murgi ke anday!</i><br />
<div style="text-align: justify;"><i closure_uid_biuuaw="137">Omlet khilaoon, fried khilaoon, boiled khilaoon!</i></div><i>Khilaoon murgi ke, murgi ke, ande hi ande! </i><br />
<i>Sunday ho ya Monday, roj khaayein ande</i></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com16tag:blogger.com,1999:blog-1578700032060182028.post-89236680499989084782011-05-16T22:57:00.000-07:002011-05-16T22:57:45.240-07:00Chicken Roast<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">This chicken roast recipe is adapted from the "My Treasure My Pleasure" blog by <a href="http://deepann.wordpress.com/2007/08/06/chicken-varattiyathu/">Anita</a>. Her blog and recipes were one of my initial inspirations to start this blog. I have been making this chicken roast for sometime now (read years!) and it is always a hit. There is no fancy ingredient needed and it is a simple recipe, except for the amount of time you need to roast. The more you roast the tastier and darker the roast becomes; and that rule applies to any traditional roast dishes!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx9N2Vj0RXR8Lve_sersm3G2ELBByFoXcKp_7Yio6qyAF-3esUhADIYyShq7OYfWya7IJyMQIzmHvpMdyAquC52rshsArKiu0kqAWioWysG9njgjmQ9afVTkXbC2t1qAnzoQuT2ohaOT0/s1600/Chicken+Roast_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx9N2Vj0RXR8Lve_sersm3G2ELBByFoXcKp_7Yio6qyAF-3esUhADIYyShq7OYfWya7IJyMQIzmHvpMdyAquC52rshsArKiu0kqAWioWysG9njgjmQ9afVTkXbC2t1qAnzoQuT2ohaOT0/s640/Chicken+Roast_1.JPG" width="640px" /></a></div><div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGOTE2ZmE4MmYtZTAxMi00ZDcxLWE3ZWUtNWU2NjgzMjNkMTI3&hl=en" target="_blank"><img height="20px" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20px" /><i>Print / Save this Recipe</i></a></div><br />
<div></div><u>Serves 6-7 people</u><br />
<br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Coconut Oil</td><td>- 3 tbsp + 2 1/2 tbsp (as needed)</td></tr>
<tr><td>Onion</td><td>- 4 (thinly sliced - around 2.75 lbs)</td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 2 1/2 tbsp</td></tr>
<tr><td>Turmeric Powder</td><td>- 1 tsp</td></tr>
<tr><td>Chilly Powder</td><td>- 2 tbsp</td></tr>
<tr><td>Coriander Powder</td><td>- 3 tbsp</td></tr>
<tr><td>Garam Masala</td><td>- 2 tsp</td></tr>
<tr><td>Chicken </td><td>- 2 lbs</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Curry Leaves</td><td>- 3 twigs</td></tr>
</tbody></table><ol style="text-align: left;"><li style="text-align: justify;">Heat 3 tbsp of oil in a pan and add the thinly sliced onions and saute it until they turn transparent.</li>
<li style="text-align: justify;">Add the ginger garlic paste and saute until the raw smell is gone.</li>
<li style="text-align: justify;">Add turmeric powder, coriander powder, chilly powder and garam masala and saute for 2-3 minutes.</li>
<li style="text-align: justify;">Add the chicken pieces and salt and mix well with the masala.</li>
<li style="text-align: justify;">Add a twig of curry leaves and let the chicken cook. There will be water coming out of the chicken, so additional water will not be needed. </li>
<li style="text-align: justify;">Let the water dry up. If the chicken is not cooked, when the water starts to dry up, add additional water as needed and cook.</li>
<li style="text-align: justify;">Once the water starts to dry up, add additional oil as needed and keep sauting until it reaches a dark brown color.</li>
<li style="text-align: justify;">Add the remaining curry leaves and serve the chicken roast.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg02r_fSlXmwQz8qv2LNnSttBpSC-69pOYwCRuLtmjtF0m963Fm7PKVX4QZJNNzeCUPUW6hTNWXIfhQSFyp5WKyGYm79VN0O3mM5Dul-Ib7BVZ8Huzf9zdePcfh1c_Ihi56_dIFRqosHy/s1600/Chicken+Roast_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg02r_fSlXmwQz8qv2LNnSttBpSC-69pOYwCRuLtmjtF0m963Fm7PKVX4QZJNNzeCUPUW6hTNWXIfhQSFyp5WKyGYm79VN0O3mM5Dul-Ib7BVZ8Huzf9zdePcfh1c_Ihi56_dIFRqosHy/s640/Chicken+Roast_2.JPG" width="640px" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This is an awesome roast recipe with not many ingredients and with the tempting aroma of coconut oil and curry leaves. It is a perfect accompaniment to any dish, be it <a href="http://thattukada-myblog.blogspot.com/search/label/Rice">rice</a>, <a href="http://thattukada-myblog.blogspot.com/2010/06/easy-vellayappam-palappam-with-rice.html">appam</a>, roti or idiyappam.</div></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com30tag:blogger.com,1999:blog-1578700032060182028.post-65062831073969003612011-04-20T22:16:00.000-07:002011-04-20T22:16:06.873-07:00Malai Vegetable Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">I am always in search of veg curry options, especially the quick and easy ones with a "different" taste. There are a lot of them that I am familiar with like the Errisery, Kalan, Pachadi, Sambar, etc., which are part of the yummy Sadya (Traditional Kerala Feast). I love all these curries, but I am more of a roti eater and these curries don't go well with rotis (at least for me). So this is one of the attempts to create a veggie dish that will go well with rotis and is easy to make as well.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5tNDApgZj0rjwMpKYUP5rq59OO5Qaqp_5KhF0H9udxIm5IX76ecBj01tVxMOTlvSQpKpIkrlKZu32fUdqLmEmWgwOa5OPUzaX43oP4ATC8kdMO8rPaoQglAfw9LiVDDz9iwuup_6IgIM/s1600/Malai+Vegetables_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5tNDApgZj0rjwMpKYUP5rq59OO5Qaqp_5KhF0H9udxIm5IX76ecBj01tVxMOTlvSQpKpIkrlKZu32fUdqLmEmWgwOa5OPUzaX43oP4ATC8kdMO8rPaoQglAfw9LiVDDz9iwuup_6IgIM/s640/Malai+Vegetables_1.JPG" width="640px" /></a></div><br />
<div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGNzllMDYzMmUtMDdiNC00Njc5LTlhMDktYjY0NWQ5NzVkOWJl&hl=en" target="_blank"><img height="20px" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20px" /><i>Print / Save this Recipe</i></a></div><br />
<div></div><u>Serves 6-7 people</u><br />
<br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Oil</td><td>- 2 tbsp</td></tr>
<tr><td>Onion</td><td>- 1 (around 0.75 lbs)</td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 1 1/2 tbsp</td></tr>
<tr><td>Tomato</td><td>- 0.25 lbs</td></tr>
<tr><td>Turmeric Powder</td><td>- 1/4 tsp</td></tr>
<tr><td>Chilly Powder</td><td>- 1 tbsp</td></tr>
<tr><td>Coriander Powder</td><td>- 1/2 tbsp</td></tr>
<tr><td>Cumin Powder</td><td>- 1 tsp</td></tr>
<tr><td>Mixed Vegetables</td><td>- 18 oz.(1 1/8 lbs)</td></tr>
<tr><td>Heavy Cream</td><td>- 1/4 cup + 1/8 cup </td></tr>
<tr><td>Kasoori Methi</td><td>- 1 1/2 tbsp </td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Water</td><td>- 1/2 cup + 4tbsp </td></tr>
</tbody></table><ol style="text-align: left;"><li style="text-align: justify;">Heat the oil in a pan and add the sliced onions.</li>
<li style="text-align: justify;">Saute the onions until they are transparent.</li>
<li style="text-align: justify;"> Add the ginger garlic paste and saute for 2-3 minutes.</li>
<li style="text-align: justify;">Add the chopped tomatoes and saute for 3-4 minutes.</li>
<li style="text-align: justify;">In a small bowl, mix the chilly powder, coriander powder, turmeric powder and cumin powder with 4 tbsp of water.</li>
<li style="text-align: justify;">Add the powder paste to the sauteed onions and continue to saute for 5-10 minutes in a medium heat.</li>
<li style="text-align: justify;">Add the mixed vegetables and salt to the pan and mix well to coat the masalas. I used frozen vegetables that had vegetables like peas, zucchini, cauliflower, carrot, green beans, red pepper and Baby Lima Beans. You could use any vegetables of your choice.</li>
<li style="text-align: justify;">Add the remaining water and let it cook. Add more water, if needed to cook the vegetables.</li>
<li style="text-align: justify;">Once the vegetables are cooked, add the cream and cook for 3-4 minutes in a medium heat.</li>
<li style="text-align: justify;">Turn off the stove and crush the kasoori methi with your hands and add to the curry. </li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF66ng_ry3ucjjXbXy5hgJT-YlkzLtARSCrIUGLveSxhkoY5nP5BVjA6a38qvX285WIop-OSqnqH_9J7ri4ebitennPRbGQQUgaQS_7wta0ESzt9yn2QVTXKaS9DGjBP3eY0_6RPD4zLsp/s1600/Malai+Vegetables_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF66ng_ry3ucjjXbXy5hgJT-YlkzLtARSCrIUGLveSxhkoY5nP5BVjA6a38qvX285WIop-OSqnqH_9J7ri4ebitennPRbGQQUgaQS_7wta0ESzt9yn2QVTXKaS9DGjBP3eY0_6RPD4zLsp/s640/Malai+Vegetables_2.JPG" width="426px" /></a></div><br />
<div style="text-align: justify;">The addition of kasoori methi makes this dish all the more flavorful. Add more colorful vegetables to make a more colorful feast! This is a perfect combination for Chapathi, Roti, Naan and <a href="http://thattukada-myblog.blogspot.com/2010/10/nei-choru-ghee-rice.html">Ghee Rice</a>.</div></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com25tag:blogger.com,1999:blog-1578700032060182028.post-14266523489204399322011-04-12T19:45:00.000-07:002011-04-12T19:45:54.483-07:00Chilly Fish<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">I really didn't know whether I should call this Chilly Fish or Fish Manchurian. Finally I settled with Chilly Fish; whatever the name is, this is a lip smacking dish! You could follow this preparation with Chicken or even with some fleshy veggies. You could make this dry and serve as an appetizer or make this with gravy and use as a side for rotis or a rice preparation. I also love the dry version with Roti and rice. This dish is a feast for the eyes as well as for your stomach! </div><br />
<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Z9GML7RZbwPiD64wd_1jiQE06bSVne-j9abACj8oTLt-3Eug7h4ux1G-tlYkRoORl6zTIPhJ06sumDpBoYD3FjZ7_W5MTJf7-QEfZCZZMX9kxVv6fKKlmRQXoSIqWullDKP339BIyz38/s1600/Chilly+Fish_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Z9GML7RZbwPiD64wd_1jiQE06bSVne-j9abACj8oTLt-3Eug7h4ux1G-tlYkRoORl6zTIPhJ06sumDpBoYD3FjZ7_W5MTJf7-QEfZCZZMX9kxVv6fKKlmRQXoSIqWullDKP339BIyz38/s640/Chilly+Fish_1.JPG" width="640" /></a></div><br />
<div></div><div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGNTY5NjA2OGItOTk1Mi00ZGFmLWJhZmItNDc2MDJmMGY3MWVh&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<div></div><u>Serves 6-7 people</u><br />
<br />
<u>For the Fry</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Fish</td><td>- 1 lb </td></tr>
<tr><td>Corn Starch/Corn Flour</td><td>- 3 tbsp </td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 1 tbsp</td></tr>
<tr><td>Chilly Powder</td><td>- 1 tbsp</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Water</td><td>- 1/4 cup</td></tr>
<tr><td>Oil</td><td>- as needed to shallow fry the fish</td></tr>
</tbody></table><ol style="text-align: left;"><li style="text-align: justify;">Make a batter with the corn flour, chilly powder, ginger garlic paste, water and salt.</li>
<li style="text-align: justify;">Cut the fish into small cube sized pieces. Use any boneless fish. I used Tilapia fillets.</li>
<li style="text-align: justify;">Dip the fish pieces into the batter.</li>
<li style="text-align: justify;">Heat the oil and add the fish pieces to the hot oil and fry.</li>
<li style="text-align: justify;">It is ideal to fry the fish well/dark brown, which will help it keep its shape when adding to the gravy. Also it enhances the taste.</li>
<li style="text-align: justify;">Transfer the fried fish pieces to a plate lined with a paper kitchen tissue, to absorb any excess oil.</li>
</ol><u>For the Gravy</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Oil</td><td>- 3 tbsp (left from frying)</td></tr>
<tr><td>Ginger</td><td>- 2 big piece (0.10 lbs) </td></tr>
<tr><td>Garlic</td><td>- 15 big cloves (0.10 lbs)</td></tr>
<tr><td>Green Chilly</td><td>- 3 big (0.10 lbs)</td></tr>
<tr><td>Onion</td><td>- 1 (0.75 lbs)</td></tr>
<tr><td>Tomato Sauce</td><td>- 3 tbsp</td></tr>
<tr><td>Soya Sauce</td><td>- 3 tbsp</td></tr>
<tr><td>Water</td><td>- 1/2 cup</td></tr>
<tr><td>Coriander Leaves</td><td>- handful for garnish (chopped)</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
</tbody></table><br />
<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVhlLHfp_DSOeWu-XarjunnGQAHsppx2ODSpWMbRFRqhJ1ggL_8kXQ1DbCFGuFHFPw_hZE-YgOuMnWyT3jhQFG7pWmS0UbBq1Q_UP6XEP-_73tcHHnR03XdknDn8v-fMWjSUpq_huYHno/s1600/Chilly+Fish_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlVhlLHfp_DSOeWu-XarjunnGQAHsppx2ODSpWMbRFRqhJ1ggL_8kXQ1DbCFGuFHFPw_hZE-YgOuMnWyT3jhQFG7pWmS0UbBq1Q_UP6XEP-_73tcHHnR03XdknDn8v-fMWjSUpq_huYHno/s640/Chilly+Fish_2.JPG" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLiTOX8u_pOhfPxJVXOJEkWHgTV2faqwuUzMCDB1El17tp01jUM4eEc8jyYK8msWPbv7nkQ-wWibf3Ijlt2IxtmaSoSrLemTTaLOn5GKyYLdFv24sRF_gQ6hEMAbYniQ5byZqvjy4hxky/s1600/Chilly+Fish_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLiTOX8u_pOhfPxJVXOJEkWHgTV2faqwuUzMCDB1El17tp01jUM4eEc8jyYK8msWPbv7nkQ-wWibf3Ijlt2IxtmaSoSrLemTTaLOn5GKyYLdFv24sRF_gQ6hEMAbYniQ5byZqvjy4hxky/s640/Chilly+Fish_3.JPG" width="640" /></a><br />
<ol style="text-align: left;"><li style="text-align: justify;">Heat a pan and add 3 tbsp of oil (used for frying the fish) to it. </li>
<li style="text-align: justify;">When the oil starts to heat up, add the finely chopped ginger and garlic to it. </li>
<li style="text-align: justify;">Saute the ginger and garlic until the raw smell is gone (for about a minute). </li>
<li style="text-align: justify;">Add the finely chopped onions and a little salt and saute it well. </li>
<li style="text-align: justify;">When the onions are almost translucent, add the chopped green chillies and saute for a minute. </li>
<li style="text-align: justify;">Add the tomato sauce and soya sauce and mix well. </li>
<li style="text-align: justify;">Add 1/2 cup water and mix well. </li>
<li style="text-align: justify;">When the water just starts to boil, add the fried fish pieces and mix well to coat the sauces to the fish pieces. </li>
<li style="text-align: justify;">Adjust the salt, if needed and garnish with chopped coriander leaves. </li>
<li style="text-align: justify;">Turn off the stove and leave the pan closed for at least 10-15 minutes for the fish to absorb the sauces and the taste to set in.</li>
</ol>Note: - If you want a gravy version, you could add more water (around 1/2 cup) mixed with a little corn starch/corn flour (about 1 tsp). Make sure the corn starch is mixed well without any lumps.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst_elJ2LnQr8ADvYddXCq058MMYG-4qAmURt17kaHJvtHtai7sHIc-nRzMbSSpjnO9gZWiFK6Mnhhr5tVN0e9GOT7In_51xYx9cUkdthvBzzv2nqkEeMjC-zDVYIZsR50kgElJXGCQhLr/s1600/Chilly+Fish_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjst_elJ2LnQr8ADvYddXCq058MMYG-4qAmURt17kaHJvtHtai7sHIc-nRzMbSSpjnO9gZWiFK6Mnhhr5tVN0e9GOT7In_51xYx9cUkdthvBzzv2nqkEeMjC-zDVYIZsR50kgElJXGCQhLr/s640/Chilly+Fish_4.JPG" width="640" /></a></div><div style="text-align: justify;">This is an easy version of Chilly fish with just the basic ingredients. You could also add red bell peppers and spring onions to make it more colorful, if needed. </div></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com27tag:blogger.com,1999:blog-1578700032060182028.post-10466582913376450852011-03-22T22:27:00.000-07:002011-03-22T22:27:52.088-07:00Old Fashioned Banana Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Looks like I am becoming a hard core Ina Garten fan. This is another one of her recipes from the Barefoot Contessa book series "How easy is that?". Now what is the difference between banana cake and banana bread? The only thing I know of is that the banana bread is made in a loaf pan and the other one in a regular cake pan. If one of you has a better answer than that, let me know. This is a super moist 'n soft cake recipe and the taste reminds me of the unniyappams (a traditional fried snack made with rice flour, banana, etc). I have slightly altered the recipe to reduce the amount of sugar.</div><br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bNQc5GE1YegeVKyHQlTP96xkUO4i0MQsWBDdp_pNEPe-DP2eGsv-5K4JjtOHFDW7frWXKeOaUAYIa0Krd99jItYAaMhQvHnirvIlIjexYVmvndTgzkiPchk8hzNEJXJy-CRXOF7LIenX/s1600/Banana+Cake_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bNQc5GE1YegeVKyHQlTP96xkUO4i0MQsWBDdp_pNEPe-DP2eGsv-5K4JjtOHFDW7frWXKeOaUAYIa0Krd99jItYAaMhQvHnirvIlIjexYVmvndTgzkiPchk8hzNEJXJy-CRXOF7LIenX/s640/Banana+Cake_1.JPG" width="640" /></a></div><br />
<div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGMWViN2FhODktNThkZi00YzM2LThlMGQtZThjZWYwM2M3NTQ5&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<u>Makes a 9" Cake</u><br />
<br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Very Ripe Bananas </td><td>- 3 (mashed)</td></tr>
<tr><td>Granulated Sugar</td><td>- 1/2 cup </td></tr>
<tr><td>Light Brown Sugar</td><td>- 1/2 cup (lightly packed)</td></tr>
<tr><td>Vegetable Oil</td><td>- 1/2 cup</td></tr>
<tr><td>Eggs</td><td>- 2</td></tr>
<tr><td>Sour Cream</td><td>- 1/2 cup</td></tr>
<tr><td>Pure Vanilla Extract</td><td>- 1 tsp</td></tr>
<tr><td>Grated Orange zest</td><td>- from a small orange </td></tr>
<tr><td>All Purpose Flour</td><td>- 2 cups</td></tr>
<tr><td>Baking Soda</td><td>- 1 tsp</td></tr>
<tr><td>Salt</td><td>- 1/2 tsp</td></tr>
<tr><td>Coarsely chopped walnuts</td><td>- 1/2 cup</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEXGmDZaafPQhIuYulAN6bh7YcNNhe44fh0R8iCVgptI5OFBx_X1wwW3ItSeV6Q5zMfspl8Zt1nhT_0nggwtp4itZWkmehW1bcLDM1_uj1cqY9aLsc5zcWXNZqvf7i6ZkKyPPMbCulp7U/s1600/Banana+Cake_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEXGmDZaafPQhIuYulAN6bh7YcNNhe44fh0R8iCVgptI5OFBx_X1wwW3ItSeV6Q5zMfspl8Zt1nhT_0nggwtp4itZWkmehW1bcLDM1_uj1cqY9aLsc5zcWXNZqvf7i6ZkKyPPMbCulp7U/s640/Banana+Cake_2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiME7MFH2eWzV4Dzie2bZIPAzs15cyCt3Oz4eBvLIFwdw6n8cMcOMnfAcmNieQ2AvUNqrI7ubL_CFCyTzGHOsrbaS7J1ZSdAqC5XTE9Ymv8mVHYJPuW54iiiwYnfos1M3Xoh4dQRq33dH9V/s1600/Banana+Cake_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiME7MFH2eWzV4Dzie2bZIPAzs15cyCt3Oz4eBvLIFwdw6n8cMcOMnfAcmNieQ2AvUNqrI7ubL_CFCyTzGHOsrbaS7J1ZSdAqC5XTE9Ymv8mVHYJPuW54iiiwYnfos1M3Xoh4dQRq33dH9V/s640/Banana+Cake_3.JPG" width="640" /></a></div><div style="text-align: justify;"></div><ol style="text-align: left;"><li style="text-align: justify;">Using an electric mixer or blender, mix the mashed bananas, granulated sugar and brown sugar on a low speed until combined. The original recipe calls for 3/4 cup granulated sugar. So if you want it to be sweeter, you could add 3/4 cup.</li>
<li style="text-align: justify;">Add the oil, eggs, sour cream, vanilla essence and orange zest to the banana-sugar mixture and mix at low speed until smooth. If you do not have orange zest, you could avoid them.</li>
<li style="text-align: justify;">In a separate bowl, sift the flour, baking soda and salt to combine them well.</li>
<li style="text-align: justify;">Add the dry ingredients slowly to the wet ingredients in a slow speed and combine well.</li>
<li style="text-align: justify;">Stir in the chopped walnuts to the cake batter.</li>
<li style="text-align: justify;">Pour the batter into a greased 9" baking pan.</li>
<li style="text-align: justify;">Bake in a preheated oven at 350 degrees Fahrenheit for 50-55 minutes or until a tooth pick inserted in the center comes out clean. The heating time varies by the oven, so keep checking towards the last 10-15 minutes.</li>
<li style="text-align: justify;">Cool in the pan for 15 minutes and turn on to a cooling rack and cool completely. </li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYPRrH4KFqZboegpsgOyZoc-LKwZGpQRjWKxDnBut4mND-3nix8oXVZlsr6meAW3FAcnRhm1kEk_34pqX3m5CHxwppVUh7WqOeSeYm9LqH82PaxVJHGSWzJ8FwQEb4lSN1W-xzF7LVUrv/s1600/Banana+Cake_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYPRrH4KFqZboegpsgOyZoc-LKwZGpQRjWKxDnBut4mND-3nix8oXVZlsr6meAW3FAcnRhm1kEk_34pqX3m5CHxwppVUh7WqOeSeYm9LqH82PaxVJHGSWzJ8FwQEb4lSN1W-xzF7LVUrv/s640/Banana+Cake_4.JPG" width="640" /></a></div></div></div><br />
<div style="text-align: justify;">You should also be able to bake it in a loaf pan or even make this into muffins. This is a perfect snack which has the goodness of bananas and the crunchiness of the walnuts. You could also make this cake without the walnuts, if you do not like them.</div></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com24tag:blogger.com,1999:blog-1578700032060182028.post-5009141349235999192011-03-10T22:17:00.000-08:002011-03-10T22:17:08.341-08:00Scrambled Eggs<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">Does this even call for a posting in this space? Scrambled Eggs are so simple to make, that I was confused as to whether I should do this as a post in here. But then, this is my life saver recipe and one of my family favorites. I make this when I do not have that much time to cook or when I am not in a mood to cook and still want to eat something tasty. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6TGZFDx_FJeNtSoPcjNUYBXDm_uZCK9Co8ZnYk-nvg3djc2CnY53ElwupJXsPymXZYO7KtCmkCSn-qxc1O87iR8Rh5y_B6VvEhDRlzBjr8mh-ztFexqT4XVyiOg5nazQCrndkhS9BDvR/s1600/Scrambled+Eggs_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6TGZFDx_FJeNtSoPcjNUYBXDm_uZCK9Co8ZnYk-nvg3djc2CnY53ElwupJXsPymXZYO7KtCmkCSn-qxc1O87iR8Rh5y_B6VvEhDRlzBjr8mh-ztFexqT4XVyiOg5nazQCrndkhS9BDvR/s640/Scrambled+Eggs_1.JPG" width="640" /></a></div><br />
<div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGNWQyOWIwNjEtZjkyZS00MGVlLWI3YmYtNmNiYjlkZjIyOTZk&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<u>Serves 4-5 people</u><br />
<br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Oil</td><td>-3 tbsp</td></tr>
<tr><td>Eggs</td><td>- 4 </td></tr>
<tr><td>Onion</td><td>-1 big (around 1 lb)</td></tr>
<tr><td>Green Chilly </td><td>-3</td></tr>
<tr><td>Chilly Powder</td><td>-3/4 tsp</td></tr>
<tr><td>Grated Coconut </td><td>-1/2 cup</td></tr>
<tr><td>Salt </td><td>-to taste</td></tr>
</tbody></table><br />
<ol style="text-align: left;"><li>Heat the oil in a pan and add the finely chopped onions and little salt and saute well.</li>
<li>When the onion turns translucent, add the finely chopped green chilly and chilly powder and saute for a minute.</li>
<li>Add the grated coconut and mix well for a minute or two.</li>
<li>Beat the egg with enough salt. </li>
<li>Add the beaten egg to onions and keep mixing. Add salt, if needed. Continue this until the egg is completely dry and scrambled. This could take up to 10 minutes.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWF7KCNJ6cVrN3FG87wDEwGmQoFWMaTk3A7VFyao92QQ9lOu1bKRcdPkeYeC-bpl4dFq-ibBJBeMYPHa_h1JoVv1SrbFIrrQ0rJ-bB840jgmemI2Wh7_r9ePcb7kKbW3VIWncZAdIUDbT/s1600/Scrambled+Eggs_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDWF7KCNJ6cVrN3FG87wDEwGmQoFWMaTk3A7VFyao92QQ9lOu1bKRcdPkeYeC-bpl4dFq-ibBJBeMYPHa_h1JoVv1SrbFIrrQ0rJ-bB840jgmemI2Wh7_r9ePcb7kKbW3VIWncZAdIUDbT/s640/Scrambled+Eggs_2.JPG" width="640" /></a></div><div style="text-align: justify;"><br />
This could be eaten like a thoran (stir fry) with rice, on its own or with rotis. My favorite combo with this is Chapathi. Also you could make sandwiches with this mixture. I am sure most of you make this in one form or the other. This is definitely a quick 'n easy recipe which is super yummy! Sending this to <a href="http://tasteofpearlcity.blogspot.com/2011/03/any-one-can-cook-series-19.html">Any One Can Cook Series</a>.</div></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com19tag:blogger.com,1999:blog-1578700032060182028.post-62369625379854121452011-03-02T22:27:00.000-08:002011-03-02T22:27:03.084-08:00Fish Molly<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">It's been a month since I posted something in this space! I am still very much here - alive and kicking! It's just that I have been so busy this last month with my move to my new home and my son's birthday. It is kind of tough to get out of the non-blogging mode now, but I am trying hard. The emails that I am getting from my friends out there are the main inspiration to get back! So here is my first attempt towards that with the Fish Molly/Fish Molee recipe. Don't ask me how this curry got its name - I have no clue! But sure it is an interesting name, as is the dish. Presenting another traditional Kerala Recipe!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLV9jeJhUGsXmyQfn0V1SOP83jwQo3jA7VpWXs3KIOWkaSPSA3L5fKtlsArAyBLih0z7lJj2u2_oLISpDvVcmPdebMJ51sGwstc8c8zK51keX9HLOVqFoi4lCDZwUOlb6yJ5Cb7AAHXLq/s1600/Fish+Molly_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLV9jeJhUGsXmyQfn0V1SOP83jwQo3jA7VpWXs3KIOWkaSPSA3L5fKtlsArAyBLih0z7lJj2u2_oLISpDvVcmPdebMJ51sGwstc8c8zK51keX9HLOVqFoi4lCDZwUOlb6yJ5Cb7AAHXLq/s640/Fish+Molly_1.JPG" width="640" /></a></div><br />
<div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGMGEwMjZhZWUtNThmMC00NzZhLWEzM2EtZTVlNWU4YzJjZTAx&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<u>Serves 6-7 people</u><br />
<br />
<u>For the Fish Fry</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Fish</td><td>- 1 lb (cut into cube pieces)</td></tr>
<tr><td>Turmeric Powder</td><td>- 1/4 tsp</td></tr>
<tr><td>Red Chilly Powder</td><td>- 1 tsp</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Coconut Oil</td><td>- 2 tbsp</td></tr>
</tbody></table><br />
<u>For the Gravy</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Coconut Oil</td><td>- 1 tbsp</td></tr>
<tr><td>Onions</td><td>- 1 big (around 0.9lbs - thinly sliced)</td></tr>
<tr><td>Garlic </td><td>- 6-7 big pods (around 0.05lbs)</td></tr>
<tr><td>Ginger</td><td>- 1 big piece (around 0.05lbs)</td></tr>
<tr><td>Green Chilly</td><td>- 3</td></tr>
<tr><td>Tomato</td><td>- 1 (around 0.25lbs) </td></tr>
<tr><td>Turmeric Powder</td><td>- 1/4 tsp</td></tr>
<tr><td>Thin Coconut Milk</td><td>- 1/2 cup </td></tr>
<tr><td>Thick Coconut Milk</td><td>- 1/2 cup</td></tr>
<tr><td>Water</td><td>- 3/4 cup</td></tr>
<tr><td>Curry Leaves</td><td>- 2-3 twigs</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPA6xsyohL6NpUontXg9823IQSU-jyOugkWbakzPxKTQkcZ_GScmPJytqxo32FUXRFAgMVjU9i2enRgnwB-rFA_xQaP0Ej4dzBavAH1ipPgctE-XG9zOrebu9ud3CUr0-tOcYnRHTIvDi7/s1600/Fish+Molly_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPA6xsyohL6NpUontXg9823IQSU-jyOugkWbakzPxKTQkcZ_GScmPJytqxo32FUXRFAgMVjU9i2enRgnwB-rFA_xQaP0Ej4dzBavAH1ipPgctE-XG9zOrebu9ud3CUr0-tOcYnRHTIvDi7/s640/Fish+Molly_2.JPG" width="640" /></a></div><ol><li>Marinate the fish pieces with turmeric powder, chilly powder and salt and keep it aside for a minimum of 10 minutes. I used Mahi Mahi fish for this preparation.</li>
<li>Shallow fry the marinated fish pieces in coconut oil until slightly brown and keep aside after draining the oil. This is to just make the fish a little firm (and tasty, of course) so that it will not break when put into the gravy.</li>
<li>Add a table spoon of coconut oil to the same pan which was used to fry the fish together with any remaining oil from frying.</li>
<li>Crush the ginger and garlic coarsely using a mortar pestle or a mixer and add to the oil.</li>
<li>Saute the ginger and garlic until the raw smell is gone.</li>
<li>Add the sliced onions and saute until they are transparent.</li>
<li>Add the green chilly and turmeric powder and saute for a minute.</li>
<li>Add the chopped tomatoes and saute for few seconds. Do not overcook it.</li>
<li>Add water and thin coconut milk to the pan and let it boil.</li>
<li>Add the fried fish pieces and salt to the gravy and slightly mix it and let it cook for 3-5 minutes.</li>
<li>Add the thick coconut milk and let it boil for 2-3 minutes.</li>
<li>Add the curry leaves and turn off the stove.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrCIliAVA05_8PQfRr-mTjoxS5YagfjPYBN43AfYcTWoa6J7m2c1VM6tuqBweCSRQe-ZKrQLXwMjm7RM6228sKPpvcY9qz9ZEuHXJ7YpJ7rhtSdpiTXINIC8BKAwEIKVzlWDs4ielq69V/s1600/Fish+Molly_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsrCIliAVA05_8PQfRr-mTjoxS5YagfjPYBN43AfYcTWoa6J7m2c1VM6tuqBweCSRQe-ZKrQLXwMjm7RM6228sKPpvcY9qz9ZEuHXJ7YpJ7rhtSdpiTXINIC8BKAwEIKVzlWDs4ielq69V/s640/Fish+Molly_3.JPG" width="640" /></a></div></div><br />
<div style="text-align: justify;">The coconut oil and coconut milk in this curry makes it really flavorful and yummy. This Fish curry goes perfect with <a href="http://thattukada-myblog.blogspot.com/2010/06/easy-vellayappam-palappam-with-rice.html">Appam</a>, Rice, Idiyappam and bread as well. I love eating this even with Rotis.</div></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com17tag:blogger.com,1999:blog-1578700032060182028.post-33315898890184542362011-01-27T21:10:00.000-08:002011-01-27T21:10:09.887-08:00Easy Beef Chilly Fry<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">I think by now most of you know my special affection towards beef recipes. I love dry preparations of beef. So when I saw this recipe in Magic Oven in Kairali TV, I could not stop myself from trying this out. I already have a <a href="http://thattukada-myblog.blogspot.com/2010/05/thattukada-beef-fry.html">Beef Fry</a> Recipe in this space, but this one had a different set of ingredients. One of the best things about this recipe is that it does not have too many ingredients nor too many steps is needed to cook up this dish. So this being an Easy Beef Fry recipe, I had to try it out!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCA3_fhDuTvMZereOtWiCo-Ep4m-WseB_-_RSu5f3D-wEXSuwps5pHnCv-_Aw22vfuOaXWQqbj0Ksp3694Tj_CkMflTOEpP1ayk9ZQrqafxr-XOCMGZGnPuZNMTJFDSglbSsFDWzSPB9FE/s1600/Easy+Beef+Fry_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCA3_fhDuTvMZereOtWiCo-Ep4m-WseB_-_RSu5f3D-wEXSuwps5pHnCv-_Aw22vfuOaXWQqbj0Ksp3694Tj_CkMflTOEpP1ayk9ZQrqafxr-XOCMGZGnPuZNMTJFDSglbSsFDWzSPB9FE/s640/Easy+Beef+Fry_1.JPG" width="640" /></a></div><div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGODEwNzc3OGItZTNkOS00ZDhmLWE0NWMtNGMwZDRiYWEyY2U0&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<u>Serves 5-6 people</u><br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Beef</td><td>- 1 kg</td></tr>
<tr><td>Red Chilly Flakes</td><td>- 4 tbsp</td></tr>
<tr><td>Garlic </td><td>- 8 big pods</td></tr>
<tr><td>Fennel Seeds</td><td>- 1 tbsp</td></tr>
<tr><td>Turmeric</td><td>- 1/2 tsp</td></tr>
<tr><td>Vinegar</td><td>- 1 tbsp </td></tr>
<tr><td>Curry Leaves</td><td>- 2-3 twigs</td></tr>
<tr><td>Coconut Oil</td><td>- 3 - 4 tbsp</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9ONGTVjwNSg7d00I7QmQubClrwgfXGfrmIiVPGvL1N9r_HRc5H4KlIDX1tEq3Iw29IMOSBzgx1ASjZ8NgEbyOWyjKaWBwgi08G2Edn_ZTBBqyP6qPjYVan8Dn928S0f8kTD4QZOHoAPi/s1600/Easy+Beef+Fry_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9ONGTVjwNSg7d00I7QmQubClrwgfXGfrmIiVPGvL1N9r_HRc5H4KlIDX1tEq3Iw29IMOSBzgx1ASjZ8NgEbyOWyjKaWBwgi08G2Edn_ZTBBqyP6qPjYVan8Dn928S0f8kTD4QZOHoAPi/s640/Easy+Beef+Fry_2.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH01OsYESCVbsnoTSm1lGm8Y_nDid-TGyRHQsgdy7FgDvU9XjVUtBVmwqUy9ENxuysVx-1a8WwY1TfF8mhl4ieP0tp19FmtRpVxZrwq4nfglSSHdx7740my_r9Q6aFH4tFP0xnb_H-1t0/s1600/Easy+Beef+Fry_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvH01OsYESCVbsnoTSm1lGm8Y_nDid-TGyRHQsgdy7FgDvU9XjVUtBVmwqUy9ENxuysVx-1a8WwY1TfF8mhl4ieP0tp19FmtRpVxZrwq4nfglSSHdx7740my_r9Q6aFH4tFP0xnb_H-1t0/s640/Easy+Beef+Fry_3.JPG" width="640" /></a></div><br />
<ol style="text-align: left;"><li style="text-align: justify;">Cut the beef into small cube pieces.</li>
<li style="text-align: justify;">Smash the Fennel Seeds and Garlic into a coarse mixture. You could grind Red chilies to make the red chilly flakes. </li>
<li style="text-align: justify;">Mix all the ingredients except coconut oil and curry leaves into the cubed beef pieces and let it marinate for 15 minutes. Marinating is optional, if you need to rush through.</li>
<li style="text-align: justify;">Pressure cook the beef until it is 3/4th done. No need to add any water.</li>
<li style="text-align: justify;">Release the pressure carefully & slowly and open the cooker when it is safe to and continue cooking it until the water from the beef is almost evaporated.</li>
<li style="text-align: justify;">Add the coconut oil and curry leaves to the cooker and keep stirring until it reaches the dryness you need.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSDel8BCvX1U0Wiavs7oWpcfy-VSonKUlrz2FD_6WMMNehBjx9ohcI7QlgpuSkAdz6cBYHfYLYE73ULqg0RUURT-H0mWrgLrjvwVWvcHUbFCzA7-jFRQg3BIbDLFTpm3pI2NEu75dMxq9/s1600/Easy+Beef+Fry_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSDel8BCvX1U0Wiavs7oWpcfy-VSonKUlrz2FD_6WMMNehBjx9ohcI7QlgpuSkAdz6cBYHfYLYE73ULqg0RUURT-H0mWrgLrjvwVWvcHUbFCzA7-jFRQg3BIbDLFTpm3pI2NEu75dMxq9/s640/Easy+Beef+Fry_4.JPG" width="640" /></a></div></div><br />
<div style="text-align: justify;">You could use more oil, if you need to fry it really dark. This beef goes well with all kinds of rice and breads. For a beef lover, this would also work as an appetizer. </div></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com18tag:blogger.com,1999:blog-1578700032060182028.post-10997060927091513292011-01-13T10:50:00.000-08:002011-01-13T10:50:01.024-08:00Chicken Puffs<div style="text-align: justify;">Let me start off by saying a "Happy New Year" to all my friends out there! Hope you all had a fantastic start. Before I get on to the recipe, let me tell you about one of the most exciting recognition that I received end of December. My <a href="http://thattukada-myblog.blogspot.com/2010/09/kinnathappam-traditional-dessert.html">Kinnathappam</a> recipe was selected as one of "The 30 Best Recipes of 2010" at a contest conducted by <a href="http://chackoskitchen.com/2010/12/the-30-best-recipes-from-2010/">Chacko’s Kitchen</a>. So not to mention that I have had a fantastic start for 2011!</div><br />
<div style="text-align: justify;">So I will start off this year's post with an appetizer - Chicken Puffs. Something I have missed a lot after coming to US. Back home, this used to be one of the favorite snack for tea, and we used to have it at least once a week. But we never made this home. I would run to our nearby bakery - Anjali Bakery - one of the popular ones in the Trivandrum area to get the fresh baked hot puffs just out of the oven. They were in huge demand that you have to get them by 2pm or they would be gone. It was a blessing when I discovered the puff pastry sheets in the grocery stores in US. So here is what I do to recreate the taste and memories back home of the fresh hot puffs from Anjali Bakery.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl22sCW4MS4IP4bcfdhKKhhBVTCFF1e4nLDU7d-idMOrnsgRgXnYLzdsyfkmAdiGJXUvK4GljSsU1i9PbRgWgeeY27yuBeAT1wfhFE__DYHGnqVZKsye0U7yEwNkWLu8zRe8WrpgqUmt-M/s1600/Chicken+Puffs_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl22sCW4MS4IP4bcfdhKKhhBVTCFF1e4nLDU7d-idMOrnsgRgXnYLzdsyfkmAdiGJXUvK4GljSsU1i9PbRgWgeeY27yuBeAT1wfhFE__DYHGnqVZKsye0U7yEwNkWLu8zRe8WrpgqUmt-M/s640/Chicken+Puffs_1.JPG" width="640" /></a></div><br />
<div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGZDU1OWU3MWItZTE4Yi00YzcwLTlmMzgtY2RkZTQwODY5NTUy&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<u>Makes 12-15 Puffs</u><br />
<br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Oil</td><td>- 2 tbsp</td></tr>
<tr><td>Onion</td><td>- 1 small (0.65 lbs)</td></tr>
<tr><td>Ginger Garlic Paste</td><td>- 1 tbsp</td></tr>
<tr><td>Turmeric Powder</td><td>- 1/2 tsp</td></tr>
<tr><td>Chilly Powder</td><td>- 2 tsp</td></tr>
<tr><td>Garam Masala</td><td>- 1 tsp </td></tr>
<tr><td>Chicken</td><td>- 0.45 lbs (cooked & shredded)</td></tr>
<tr><td>Pepper Powder</td><td>- 1/2 tsp (coarsely crushed)</td></tr>
<tr><td>Puff Pastry Sheets</td><td>- 2 or 2 1/2 sheets</td></tr>
<tr><td>Egg White</td><td>- from 1 egg</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGb6pjR15hxonph_REajGtZoqH6NzD7c0sAazXzwQY5FE4smrq83bbnYu-fBOhVOb8A_N4a25MWW6PYmpckn-JbTODHFaf2HnvOxI5WEwHKHoNVQf9_dOHAUWX2AdRrqVPrkJcD8vCeRja/s1600/Chicken+Puffs_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGb6pjR15hxonph_REajGtZoqH6NzD7c0sAazXzwQY5FE4smrq83bbnYu-fBOhVOb8A_N4a25MWW6PYmpckn-JbTODHFaf2HnvOxI5WEwHKHoNVQf9_dOHAUWX2AdRrqVPrkJcD8vCeRja/s640/Chicken+Puffs_3.JPG" width="640" /></a></div><br />
<ol><li style="text-align: justify;">Add oil in a pan and add and saute onions when the oil is hot.</li>
<li style="text-align: justify;">When the onion turns translucent, add the ginger garlic paste and saute until the raw smell is gone.</li>
<li style="text-align: justify;">Add turmeric powder, chilly powder and garam masala to this and saute for a minute or two.</li>
<li style="text-align: justify;">Add the shredded chicken to this and mix until well combined. I used a 12.5oz can of chicken chunks. </li>
<li style="text-align: justify;">Add the coarsely crushed pepper and salt and mix well for 5-10 minutes in a medium flame. </li>
<li style="text-align: justify;">Turn off the stove and let the mixture cool.</li>
<li style="text-align: justify;">Thaw the Puff Pastry Sheets as instructed in the packaging.</li>
<li style="text-align: justify;">Cut the thawed puff pastry sheets into the required shape. I made 6 puffs from one sheet as you can see from the picture. A packet has 2 sheets.</li>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvFrjTxnJ0AX8SNnMvjklFJKOn4teXU8BipjQ-cpe2baRr72kLkMwFIO1zeUJmzNgsTruVik8R4QRgr8sNExhCrnzAKOvHGMWhHV7xDcQnDHmS6DQ3Zthu5H9SA0_DsFrtseCg8eaBoEJ/s1600/Chicken+Puffs_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvFrjTxnJ0AX8SNnMvjklFJKOn4teXU8BipjQ-cpe2baRr72kLkMwFIO1zeUJmzNgsTruVik8R4QRgr8sNExhCrnzAKOvHGMWhHV7xDcQnDHmS6DQ3Zthu5H9SA0_DsFrtseCg8eaBoEJ/s640/Chicken+Puffs_2.JPG" width="640" /></a></div><li style="text-align: justify;">Fill each puff with 1 1/2 to 2 tbsp of the chicken mixture.</li>
<li style="text-align: justify;">Line the sides of the pastry with water using your hands and seal the puffs with the filling. The water will help it stick well together.</li>
<li style="text-align: justify;">Once all the puffs are done, beat the egg whites and brush the top of all the puffs with a light coat of egg whites. This will give the puffs a glazed look.</li>
<li style="text-align: justify;">Arrange the Puffs in a baking tray lined with a parchment paper or greased with butter/oil.</li>
<li style="text-align: justify;">Preheat the oven at 400 degree F and bake the puffs for 20 minutes or until they are slightly brown.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdxbS_c8ShyphenhyphenjyAyHOs19mbhPSkEavYvX7hnohMarjg33Ox6fYav6MHSndRR1etOeHXZ-V5uSVO1OH0beBaMk9YdRXzLK-43WE0rPk_B8IQ2fk6vT6TBE5pc9dI1bX2D03Srs5q7KnozL2/s1600/Chicken+Puffs_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdxbS_c8ShyphenhyphenjyAyHOs19mbhPSkEavYvX7hnohMarjg33Ox6fYav6MHSndRR1etOeHXZ-V5uSVO1OH0beBaMk9YdRXzLK-43WE0rPk_B8IQ2fk6vT6TBE5pc9dI1bX2D03Srs5q7KnozL2/s640/Chicken+Puffs_4.JPG" width="640" /></a></div><br />
<div style="text-align: justify;">This recipe will make 12-15 puffs depending on how much filling you put into each puffs. You could replace the chicken with veggies or beef to make a variation. Serve the puffs with ketchup or on its own with tea. It will definitely be a perfect appetizer for parties!</div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com39tag:blogger.com,1999:blog-1578700032060182028.post-80305886018816509382010-12-21T23:54:00.000-08:002010-12-21T23:54:37.728-08:00Spicy Prawn Coconut Roast<div style="text-align: justify;">Prawns always come in handy when you want to make something quick and easy, especially when you get it cleaned and packed in a bag! I love the prawns with the tail on, as it adds more taste to the curry/dish you make. I was trying to cook up something different with prawns and was thinking about different ingredients that should go into it. The one thing I knew for sure that needs to be in was coconut. I love how the taste of prawns gets enhanced by the flavor of coconut. So here I am with my new trial which really turned out great, that I have already made it a couple of times now!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeRmWYxkcAJ1p3HqNXgFcMS340ChANtgVCLS6NIlWqEseqJW6sOQUuoG95BiazDrWahl-G4MYBdtUeP_3LYokLzKM82US2gH9uD5Z-VgK6GqT70gQDn3zrK0ZR8jEunoqQ8kKn37-yIhD/s1600/Spicy+Prawn+Coconut+Roast_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeRmWYxkcAJ1p3HqNXgFcMS340ChANtgVCLS6NIlWqEseqJW6sOQUuoG95BiazDrWahl-G4MYBdtUeP_3LYokLzKM82US2gH9uD5Z-VgK6GqT70gQDn3zrK0ZR8jEunoqQ8kKn37-yIhD/s640/Spicy+Prawn+Coconut+Roast_1.JPG" width="640" /></a></div><br />
<div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGYzg0MTBmYWMtMWY3Ni00Y2M5LWExNDMtZTFjZDM3NzNkMzg2&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<u>Serves 5 people</u><br />
<br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Prawns</td><td>- 1 lb (I used Tail on Prawns)</td></tr>
<tr><td>Shredded Coconut</td><td>- 1 1/2 cups</td></tr>
<tr><td>Small Onions </td><td>- 20 no:s</td></tr>
<tr><td>Chilly Powder</td><td>- 1 1/2 tbsp</td></tr>
<tr><td>Coriander Powder</td><td>- 1 1/2 tsp </td></tr>
<tr><td>Turmeric Powder</td><td>- 1/2 tsp</td></tr>
<tr><td>Oil</td><td>- 2 tbsp</td></tr>
<tr><td>Ginger</td><td>- 30 gms (10 oz.)</td></tr>
<tr><td>Garlic</td><td>- 30 gms (10 oz.)</td></tr>
<tr><td>Water</td><td>- 1 1/4 cup</td></tr>
<tr><td>Salt</td><td>- to taste</td></tr>
<tr><td>Curry Leaves</td><td>- 2 twigs</td></tr>
</tbody></table><br />
<ol style="text-align: justify;"><li>Dry roast the shredded coconut until it is reduced to half (around 3/4 cups) and is slightly brown in color.</li>
<li>Add the small onions and a twig of curry leaves and roast for 5-6 minutes in a medium flame.</li>
<li>Add the chilly powder, coriander powder and turmeric powder to the coconut and roast again for 4-5 minutes in a low medium flame.</li>
<li>Keep aside the roasted coconut to cool down.</li>
<li>Coarsely grind the roasted coconut in a mixer. No water is needed. </li>
<li>Smash the ginger and garlic using a mortar and pestle or mixer to a coarse paste. </li>
<li>Heat oil in a pan and add the smashed ginger and garlic; saute until the raw smell is gone.</li>
<li>Add the prawns to the pan and mix well with the ginger and garlic paste. </li>
<li>Add the coarsely ground coconut to the prawns and mix well.</li>
<li>Add water and salt to this and mix well again.</li>
<li>Allow the prawns to cook and keep stirring in between.</li>
<li>When the water is almost reduced, add the remaining curry leaves and keep stirring the prawn continuously, until it is dried up and is in the roasted form.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuzgHPiPMZEe-xwqj-oivxJiCUcLS4PTQ4ZophpF1t0NfrPzbmllz3mZ-xnofbtnQ0ZOmtzp8iQG_i8AMfbOAywLfU3z8sXwYiaiLoSy7cNo_3R2bXZ7S5ul4zl-bN1LSGOtrz6LidfpE/s1600/Spicy+Prawn+Coconut+Roast_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJuzgHPiPMZEe-xwqj-oivxJiCUcLS4PTQ4ZophpF1t0NfrPzbmllz3mZ-xnofbtnQ0ZOmtzp8iQG_i8AMfbOAywLfU3z8sXwYiaiLoSy7cNo_3R2bXZ7S5ul4zl-bN1LSGOtrz6LidfpE/s640/Spicy+Prawn+Coconut+Roast_2.JPG" width="640" /></a></div><br />
<div style="text-align: justify;">If you are a fan of prawns and love coconut, I am sure you will love this dish. This will go well with all different <a href="http://thattukada-myblog.blogspot.com/search/label/Rice">rice varieties</a> including plain rice and also with rotis, <a href="http://thattukada-myblog.blogspot.com/2010/06/easy-vellayappam-palappam-with-rice.html">appam</a> or parotta.</div><div class="separator" style="clear: both; text-align: center;"></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com24tag:blogger.com,1999:blog-1578700032060182028.post-82039144685586449892010-12-18T11:40:00.000-08:002011-01-01T19:36:18.332-08:00A Give Away and an Upcoming Review<div style="text-align: justify;"><span style="background-color: #b6d7a8;">And the winner is Sarah Naveen of </span><a href="http://www.vazhayila.com/" style="background-color: #b6d7a8;">Vazhayila</a><span style="background-color: #b6d7a8;">! Congrats Sarah! </span><br />
<br />
It has been over a year since I have been "actively" blogging. When I say "actively", I mean at least 3-4 posts a month. I had started this blog in mid 2008 and did 2 posts during that year and then went into a long hibernation mode for a year and half. I started back up again in late 2009 hoping to get some momentum going and I should say I was successful so far, at least in my terms. It was mostly due to the support from all my fellow bloggers, my readers out there and of course, my family! In this one year, I gained a lot of good friends, got blogger awards and recognitions from my fellow bloggers and also got selected as a Preferred Blogger by CSN stores. In addition to trying and posting recipes, I also did some reviews and have more coming. Keep looking in this space for an upcoming review to see my new toy from CSN! It could be anything from <a href="http://www.luggage.com/Messenger-Bags-C53104.html" target="_blank">leather messenger bags</a> to a cooking gadget!<br />
<br />
So for this one successful year and for all the support that you guys have given me, I have decided to do a small giveaway! I bought a copy of "Cooking Yourself Thin Faster" for the giveaway. This book has around 75 recipes that you can make in a flash and still be on your diet, without sacrificing the foods you love! Most recipes in this book would be familiar to most of you, but with much scaled down calories. It has recipes for Breakfast, Starters, Main Course, Sides/Soups/Salads and Desserts with great pictures. I have started trying some guilt-free desserts from the book already and they have turned out great - not at all compromising on the taste! Please note that this is not a sponsored giveaway. Here are some pictures of the book for you to take a sneak peak:</div><div style="text-align: justify;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWhFveYBXUWuL51kLbUMgz1iHFdSf2MDD4dk6s4uiuQT98hlaSzdJdSq5NJULLMhWL-JDhmprBnC3rrYb5P_NAv0PzYhgLb-jyMQyE4RujyiKImjtNzcKlU-gqgWGVTN_krhcIewCzbIg/s1600/IMG_0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWhFveYBXUWuL51kLbUMgz1iHFdSf2MDD4dk6s4uiuQT98hlaSzdJdSq5NJULLMhWL-JDhmprBnC3rrYb5P_NAv0PzYhgLb-jyMQyE4RujyiKImjtNzcKlU-gqgWGVTN_krhcIewCzbIg/s640/IMG_0376.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_wOBfV-qC4NZO6NfIU8kuXgA7ZKmvA3pLZkikg7pAnmYLJk-lhRs5UHmWN4ffTtP6NM0rPvw2LSEImLes6nX9bFAzdtwsJt5ioxHI4-fnIH4F7H4yxeJGRUVM6-pTr9T042ZZzJRzcjF/s1600/IMG_0378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_wOBfV-qC4NZO6NfIU8kuXgA7ZKmvA3pLZkikg7pAnmYLJk-lhRs5UHmWN4ffTtP6NM0rPvw2LSEImLes6nX9bFAzdtwsJt5ioxHI4-fnIH4F7H4yxeJGRUVM6-pTr9T042ZZzJRzcjF/s640/IMG_0378.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjbxIenBCAyMsMr1hFXBhn-GC310SaRggHMDj7TslRo5ssaESOnomd2LYAF6B7VQ1TJzOeMIzuBoKdB1KW79vIQs4AHySF1BbodUiIDwvRqHYUkToBYXCTCdWB_PmUuKUaFh3rWJQrqDh/s1600/IMG_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjbxIenBCAyMsMr1hFXBhn-GC310SaRggHMDj7TslRo5ssaESOnomd2LYAF6B7VQ1TJzOeMIzuBoKdB1KW79vIQs4AHySF1BbodUiIDwvRqHYUkToBYXCTCdWB_PmUuKUaFh3rWJQrqDh/s640/IMG_0379.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMXWjw1fYJy-f4OTVblWFqDhVTj1BRFD1TPaLniS9elI4Scg3Dm9pzKWN2f6zx-RgGjg-cebUrQsaBLH3yJ5TtQSS1JGvZO_m3SjXCGnrbKAclOSD6C45tjFxd5qgLkF1pvcO-DBly2RF/s1600/IMG_0380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMXWjw1fYJy-f4OTVblWFqDhVTj1BRFD1TPaLniS9elI4Scg3Dm9pzKWN2f6zx-RgGjg-cebUrQsaBLH3yJ5TtQSS1JGvZO_m3SjXCGnrbKAclOSD6C45tjFxd5qgLkF1pvcO-DBly2RF/s640/IMG_0380.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65YtRSGUSLT_E8iKT-T-iqqWmYmIKfePHqK730m2oxq3pMIVatA8WssmGDXiVT1MKNTam18XMK6JloUrk8IkoAL9NzCXyOwktWME62aykUVwbJh_z4sx1jdR0L6tqaRpgvxdgf5bYBtRJ/s1600/IMG_0382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65YtRSGUSLT_E8iKT-T-iqqWmYmIKfePHqK730m2oxq3pMIVatA8WssmGDXiVT1MKNTam18XMK6JloUrk8IkoAL9NzCXyOwktWME62aykUVwbJh_z4sx1jdR0L6tqaRpgvxdgf5bYBtRJ/s640/IMG_0382.JPG" width="640" /></a></div><br />
<br />
<div style="text-align: justify;">Getting on to the rules for the giveaway:</div><div style="text-align: justify;"></div><ol style="text-align: justify;"><li>The contest is only open to US, Canadian and Indian Residents. For all others, if you have a friend/relative in US, Canada or India, you could always get it shipped to them.</li>
<li>The contest closes on December 31 at 11:59pm PST. Winner would be announced in this blog on January 1st.</li>
<li>The winner will be selected using <a href="http://random.org/" target="_blank">random.org</a> and will be notified via email. Please post your email id as well, if you are not a registered blogger. In the event that winner does not respond back within 3 days after they receive the email, a new winner would be chosen.</li>
<li>You could leave a separate comment for each one of the below activity:</li>
</ol><ol style="text-align: justify;"><ol><li>Follow Thattukada publicly via Google friend connect and leave a comment under this post saying so. If you are already a follower, just comment so. (<b>Mandatory</b>)</li>
<li>Share this post on your facebook and leave a comment about it under this post. (optional for additional entries)</li>
<li>Tweet about this giveaway and comment here. (optional for additional entries)</li>
<li>Post about this giveaway in your blog and comment here. (optional for additional entries)</li>
</ol></ol><div style="text-align: justify;">So you could leave a maximum of 4 comments and quadruple your chances to be the winner.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So what are you waiting for! Keep the entries flowing in and Good Luck to you all!</div></div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com10tag:blogger.com,1999:blog-1578700032060182028.post-22133392326344251092010-12-15T20:27:00.000-08:002010-12-15T20:27:23.787-08:00Blueberry Coffee Cake Muffins<div style="text-align: justify;">Muffins are like cupcakes, except that they are a little bigger and it is a widely accepted breakfast item in this part of the world (US). Also cupcakes normally come with frosting and muffins do not. When I think muffins, I think of blueberries, may be because I love blueberry muffins. I feel that muffins are at its best with blueberries; somehow I have a feeling that my 4 year old son believes so too. This recipe is from Ina Garten's book Barefoot Contessa Family Style. Even though it is called Coffee Cake muffins, coffee is not an ingredient; may be they call it so as it is eaten with/or intended to be eaten with coffee at the breakfast table.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72J3dI8M3lLzVNjnBDNnpenGU-7N1lTI06noKuavg2vnAoFFsJgRK8xgLHsu4uc437yVyvno2Znxyh-qvmtgke0hCgPxZMpgd75BnDbP5_omfElz50z4KoxagdylkYJKf0gejjRJwRdXM/s1600/Blueberry+Muffin_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72J3dI8M3lLzVNjnBDNnpenGU-7N1lTI06noKuavg2vnAoFFsJgRK8xgLHsu4uc437yVyvno2Znxyh-qvmtgke0hCgPxZMpgd75BnDbP5_omfElz50z4KoxagdylkYJKf0gejjRJwRdXM/s640/Blueberry+Muffin_1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGN2Q3ZDBmNTItMWE5ZC00ZjJlLThiNWEtOWI1YWYxNmVjOWQx&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<u>Makes 18 muffins</u><br />
<br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Unsalted Butter</td><td>- 1 1/2 sticks (12 tbsp) at room temperature </td></tr>
<tr><td>Sugar</td><td>- 1 1/2 cups</td></tr>
<tr><td>Extra Large Eggs</td><td>- 3</td></tr>
<tr><td>Pure Vanilla Extract</td><td>- 1 1/2 tsp</td></tr>
<tr><td>Sour Cream</td><td>- 1 cup </td></tr>
<tr><td>Milk</td><td>- 1/4 cup</td></tr>
<tr><td>All Purpose Flour</td><td>- 2 1/2 cups</td></tr>
<tr><td>Baking Powder</td><td>- 2 tsp</td></tr>
<tr><td>Baking Soda</td><td>- 1/2 tsp</td></tr>
<tr><td>Salt</td><td>- 1/2 tsp</td></tr>
<tr><td>Blueberry</td><td>- 2 cups</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbALpHlUlJUyJ06yFfF6LDfV_R5BzNO123mARYgUnUQVCafP7hqRHjGSFvGHvI1_s2EnsmsdMjO6ZuFizxX3xNLIKAgL4CGcuPeWRmyRskb8YbX_xCZsOAiVnIgKvbtJeFGYtoyKPLBa-/s1600/Blueberry+Muffin_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbALpHlUlJUyJ06yFfF6LDfV_R5BzNO123mARYgUnUQVCafP7hqRHjGSFvGHvI1_s2EnsmsdMjO6ZuFizxX3xNLIKAgL4CGcuPeWRmyRskb8YbX_xCZsOAiVnIgKvbtJeFGYtoyKPLBa-/s640/Blueberry+Muffin_2.JPG" width="425" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><ol style="text-align: justify;"><li>Cream the butter and sugar until light and fluffy for about 5 minutes using an electric mixer.</li>
<li>With the mixer at low speed, add one egg at a time to the butter-sugar mixture.</li>
<li>Add in vanilla, sour cream and milk to the batter and blend well.</li>
<li>In a separate bowl, sift together the flour, baking powder, baking soda, and salt.</li>
<li>With the mixer at low speed, add the flour mixture to the batter and beat until just mixed.</li>
<li>Fold in the blueberries using a spatula and mix it slowly and uniformly into the batter.</li>
<li>Preheat the oven at 350 degree F.</li>
<li>Line the muffin tray with paper liners and scoop the batter into the paper liners in the muffin pan, filling each cup just over the top.</li>
<li>Bake for 30 minutes until top of the muffins are lightly browned and a cake tester comes out clean.</li>
</ol><div style="text-align: justify;"><br />
A tip from the book to scoop equal quantity of batter for the muffins was to use an ice cream scoop and to grease the top of the muffin pans to make it easier to take the muffins out. Both the tips worked out well for me.</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEC8Yk_RTuWSDU0eBS9PR1ou2JgLHXDqZwDweAILjhjrH3ZTR92PQscdhGAgryTpzWgvF_qCewN9iH-Z6uMEIRIpMcoFX60IihglDgrHhaFwPZk0oQo0hQWAOgHwQQvsUKXTwWWLRKhnZu/s1600/Blueberry+Muffin_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEC8Yk_RTuWSDU0eBS9PR1ou2JgLHXDqZwDweAILjhjrH3ZTR92PQscdhGAgryTpzWgvF_qCewN9iH-Z6uMEIRIpMcoFX60IihglDgrHhaFwPZk0oQo0hQWAOgHwQQvsUKXTwWWLRKhnZu/s640/Blueberry+Muffin_3.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">This is a must-try bakery style muffin which would be a sure hit among the kids. My son liked it so much that he was not happy about me taking a few to office for my friends.</div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com24tag:blogger.com,1999:blog-1578700032060182028.post-21825790658790813692010-12-07T20:13:00.000-08:002010-12-07T20:13:49.419-08:00Easy Indian Fish Fry<div style="text-align: justify;">For me and my family (and for most people from South Kerala, I would think), a normal lunch consists of rice, a curry (could be a vegetarian curry like Sambhar, Moru Curry, etc or a non-veg curry like a Fish Curry), a thoran (stir-fried veggies) and a fish fry. Adding fish to your daily diet ensures that you get your daily dose of omega-3 fatty acids which helps reduce the risk of heart disease and promotes healthy brain function. In addition to all these health benefits, it just makes the lunch, or any meal, all the more exciting. The version of fish fry I have here is a simple 'n easy 'n quick one, to the extent that I do not even know if a posting for the same is needed in this space here. I am just going to go ahead and do it anyways!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8rPtcdr_S7WZ_2-H-M0SwRXSHqpWXHGuJo_PrGDNy68d-_mbiBPwmPLmSMdZjsW60zGPjhP3uDxkBKd_tt9xMHpvPWJ5G-Vbiohj_12Kd4HWGJ_ojNltjKCtyyquvcp2ysj6hy08y7Bb/s1600/Easy+Fish+Fry_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8rPtcdr_S7WZ_2-H-M0SwRXSHqpWXHGuJo_PrGDNy68d-_mbiBPwmPLmSMdZjsW60zGPjhP3uDxkBKd_tt9xMHpvPWJ5G-Vbiohj_12Kd4HWGJ_ojNltjKCtyyquvcp2ysj6hy08y7Bb/s640/Easy+Fish+Fry_1.JPG" width="640" /></a></div><br />
<div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGYTM3ZGZjNmYtMTdhYS00NTU2LThhYmItOGE2ODJlNThmZmM5&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<u>Makes 18 square pieces</u><br />
<br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Fish</td><td>- 1 lbs (I used Mahi Mahi)</td></tr>
<tr><td>Chilly Powder</td><td>- 2 tsp</td></tr>
<tr><td>Turmeric Powder</td><td>- 1/2 tsp</td></tr>
<tr><td>Salt</td><td>- 3/4 tsp (add according to taste) </td></tr>
<tr><td>Oil</td><td>- as needed to fry</td></tr>
</tbody></table><ol style="text-align: justify;"><li>Cut the fish into square pieces. </li>
<li>Add the chilly powder, turmeric powder and salt to the fish and mix well with your hands. Do not add any water, as the water content in the fish should be enough.</li>
<li>Keep the fish aside for a minimum of 30 minutes to marinate. </li>
<li>You could shallow fry this fish with very little oil or deep fry with more oil. You also have the option of baking, by broiling the fish in a conventional oven for 10 minutes.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAt1B-XC-x6SLhb8O5f3Y8C2331BcRlHk6W6Vl3v4Kw_8ZaWvxEi0IQWw7Z_3GfSUNHfw-2LYEvHgyPVa9FgGWeFx71sB7BjyHlPnnF5hxjh6vzQD1-4RbGwbNiHaed947iXjYZMABQ3d1/s1600/Easy+Fish+Fry_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAt1B-XC-x6SLhb8O5f3Y8C2331BcRlHk6W6Vl3v4Kw_8ZaWvxEi0IQWw7Z_3GfSUNHfw-2LYEvHgyPVa9FgGWeFx71sB7BjyHlPnnF5hxjh6vzQD1-4RbGwbNiHaed947iXjYZMABQ3d1/s640/Easy+Fish+Fry_2.JPG" width="640" /></a></div><br />
<div style="text-align: justify;">Enjoy the fried fish with a meal or even as an appetizer. When serving as an appetizer, you could add on some sliced onions and lemon on the side.</div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com30tag:blogger.com,1999:blog-1578700032060182028.post-3609069856933849942010-11-30T23:09:00.000-08:002010-11-30T23:12:17.339-08:00Parippu Vada / Lentil Fritters<div style="text-align: justify;">It is getting colder and colder in this part of the world. These are the times when you feel like having some of those comfort snacks like Parippu Vada (Lentil Fritters), Ulli Vada (Onion Fritters), etc with a cup of steaming hot tea. I still remember those old days when we used to wait for the lady who used to bring parippu vada most every evening to sell at our place. We used to wait for her, so we can have the tea with the vadas. Now that I do not have the luxury of sitting and waiting for the lady who sells Parippu vada, I had to dig into my bookmarked recipe from <a href="http://kitchenmishmash.blogspot.com/2010/08/i-crave-parippu-vada-chaaya.html">Mishmash</a> to make the vadas myself. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rs2BfLMtJuIbacxjvBVo4KvR5Zgi90ur3Bme4xAnWEp47l-EgjlTzkHG0XqOSldcDcD-OenpEBYsCV8FQqBqnM0Jm4YqZNh4k1exCrpU_1ItmmZT2O8ra9T6BlZcTjZA5BFaKdMVKqjk/s1600/Parippu+Vada_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rs2BfLMtJuIbacxjvBVo4KvR5Zgi90ur3Bme4xAnWEp47l-EgjlTzkHG0XqOSldcDcD-OenpEBYsCV8FQqBqnM0Jm4YqZNh4k1exCrpU_1ItmmZT2O8ra9T6BlZcTjZA5BFaKdMVKqjk/s640/Parippu+Vada_1.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0BwKbnXi-qhQGYmZhOTVmMjYtMzZkMi00YWZlLThkNmEtNzYzOGFhOWNmYWNi&hl=en" target="_blank"><img height="20" src="http://farm5.static.flickr.com/4112/5025008214_54ab9b6758_m.jpg" width="20" /><i>Print / Save this Recipe</i></a></div><br />
<u>Makes 20-22 vadas</u><br />
<br />
<table style="margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td>Toor Dal</td><td>- 1 cup</td></tr>
<tr><td>Small Onions/Shallots</td><td>- 3/4 cup (chopped) </td></tr>
<tr><td>Ginger</td><td>- 1/8 cup (thinly chopped)</td></tr>
<tr><td>Green Chilly</td><td>- 1/8 cup (thinly chopped)</td></tr>
<tr><td>Curry Leaves</td><td>- 2 twigs (chopped)</td></tr>
<tr><td>Salt</td><td>- to taste </td></tr>
<tr><td>Oil</td><td>- as needed to deep fry</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOt-xdmOHz7iEjMHPBjQSEWhhDzdAkp9P3rdpqly8eTcUYBYc-67vrBe2fUU3r_-PP_rgQ9ah5BL8W7Am7QS6qASUM11UIpg-DyaZuxouRkNtMAqFQD3NGbH_eMF3bq4UrbmXKiR5v-J6n/s1600/Parippu+Vada_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOt-xdmOHz7iEjMHPBjQSEWhhDzdAkp9P3rdpqly8eTcUYBYc-67vrBe2fUU3r_-PP_rgQ9ah5BL8W7Am7QS6qASUM11UIpg-DyaZuxouRkNtMAqFQD3NGbH_eMF3bq4UrbmXKiR5v-J6n/s640/Parippu+Vada_2.jpg" width="640" /></a></div><br />
<ol><li>Soak the dal for at least an hour.</li>
<li>In a grinder, quickly grind the dal into a very coarse paste and transfer to a bowl.</li>
<li>Add in the chopped small onions, ginger, green chilly, curry leaves and salt to the dal and mix well.</li>
<li>Check to see if you can make a small gooseberry size ball out of the dough and flatten it slightly with your palm. If you think the dough is not sticking together, it could be because the dough is too course. If this is the case, take half of the dough and mix it again in the grinder to a slightly less coarse texture. Mix this with the rest of the dough to create cohesiveness for the dough to stick together.</li>
<li>Heat oil in a deep frying pan in medium flame. Test if the oil is hot by dropping a tiny bit of the dough and see if it comes to the top with oil bubbling around.</li>
<li>When the oil is hot, start making the balls out of the dough, flattening it with your palms and fry it in the oil.</li>
<li>Fry in a medium flame so that the inside is cooked well while the outside is crispy.</li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyySsXFod8HlFwztJuyl5Wmk1dgIOpFGLxDUcKctn_bHMVoVHmF2IZokwZATQcNdbf20xQ7pbEJ-smnyEsm1mBUR0u_mw9u8gT3Lhyphenhyphena9aR0loBYn7bSDYPVa9CkbZuFKzN2c7PXep3Ux2P/s1600/Parippu+Vada_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyySsXFod8HlFwztJuyl5Wmk1dgIOpFGLxDUcKctn_bHMVoVHmF2IZokwZATQcNdbf20xQ7pbEJ-smnyEsm1mBUR0u_mw9u8gT3Lhyphenhyphena9aR0loBYn7bSDYPVa9CkbZuFKzN2c7PXep3Ux2P/s640/Parippu+Vada_3.jpg" width="426" /></a></div><br />
<div style="text-align: justify;">Serve your Parippu Vadas with a steaming hot cup of tea or coffee. What could be better than this on a cold and freezing wintry evening. Thanks Shn for sharing the recipe!</div>Fathimahttp://www.blogger.com/profile/15011829342615500313noreply@blogger.com31