Thursday, February 23, 2017

Beetroot Rice

Beetroot Rice 1

Ingredients (Serves 3 - 4):

Basmati Rice   -- 1½ cup
Water                 -- 5 cups
Kala Channa    -- ½ cup (optional)

Onion                 -- 1 cup, thinly sliced
Green chillies -- 2 ,slit lengthwise
Ginger garlic paste -- 1 tsp
Beetroot           -- 1½ cup,chopped or grated
Turmeric Powder -- ¼ tsp
Garam Masala -- 1 tsp
Fennel seeds    -- ½ tsp
Bay leaf              -- 1
Cloves                -- 2
Cinnamon         -- 1 inch piece
Cardamom       -- 1
Coriander leaves -- 2 tbsp, chopped
Salt                     -- as required
Oil                       -- 2 tbsp

Beetroot Rice 2


Soak the channa for 8 hours / overnight. Pressure cook until done and keep aside.

Wash and soak the basmati rice for 20 minutes. Drain the water and keep it aside.

Boil the water and add required salt. Add the rice and let it cook (it takes 8 minutes for me on medium heat). Make sure the rice does not turn mushy. Drain the excess water and let the rice cool.

Meanwhile, grate or finely chop beetroot.

Heat oil in a large pan / wok. Add fennel seeds and let it splutter,then add cloves, cinnamon, cardamom and bay leaf.

Saute for a few seconds, and then add onions, slit green chillies, ginger garlic paste and cook until onions are translucent.

Add the turmeric powder and garam masala. Saute until the raw smell goes off.

Add the beetroot and saute until cooked.

Add the cooked rice and mix well. Garnish with coriander leaves.

Serve hot with yogurt and pappad.

Beetroot Rice 3

Monday, February 20, 2017

Chicken Curry


Chicken Curry 1

Ingredients(Serves 5-6):

Chicken                                   --    1 kg
Finely Chopped Onions    --    3 cups, thinly sliced
Ginger                                      --    1 inch thick piece
Garlic                                       --    4 - 5 cloves
Green chillies                        --    3 -4
Tomato                                    --    1 cup, chopped
Turmeric powder                --    ½ tsp
Chilly powder                       --    2 -3 tbsp
Coriander powder               --    1 tsp
Cloves                                      --    5 - 6
Cinnamon                               --   2 inch piece
Fennel seeds                          --   1½ tsp
Shredded coconut               --  1 cup
Mustard seeds                       --  1 tsp
Curry leaves                           --   1 sprig
Red chillies                             --   1 - 2
Salt                                             --    to taste
Oil                                               --    2 tbsp + 2 tbsp, preferably coconut oil

Chicken Curry 2

Preparation of Chicken Curry:

Clean and cut the chicken into medium size pieces.

Grind the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.

Heat 2 tbsp oil in a heavy bottomed pan. Add the finely chopped onions, green chillies and curry leaves. Saute for 2 - 3 minutes. Add the powdered garam masala and crushed ginger garlic paste. Saute for 4 - 5 minutes. Then add the turmeric powder, chilly powder and coriander powder. Saute until the mixture turns dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
Add the cut chicken and mix well. Add water only if required. Let it cook on a medium flame.

Chicken Curry 4

Grind the coconut and add once the chicken is cooked. Add water to adjust the gravy as required. Let it just come to a boil. Switch off the flame.

Heat the remaining oil in another pan. Add the mustard seeds and let it splutter. Then add the red chillies and the curry leaves. Pour this over the curry.

Serve hot. This goes well with appam, chapathi, pathiri, idyappam, rice etc.

Chicken Curry 3

Monday, February 13, 2017

Kothu Poratta / Chilly Poratta

Kothu porotta 5

Ingredients (Serves 3 - 4):

Plain parottas         -- 6 small
Onions                        -- 1 cup, chopped
Green chillies           -- 2, slit lengthwise
Ginger                         -- 1 tbsp, chopped finely
Garlic                          -- 1 tbsp, chopped finely
Tomatoes                  -- 1 cup, chopped
Cumin Seeds             -- 1 tsp
Turmeric Powder   -- ¼ tsp
Red Chilly Powder -- ½ tsp
Garam Masala          -- ½ tsp - Increase it to 1 tsp, if you do not have the left over gravies
Left over kurma or any similar gravy -- ½ cup
Pepper Powder        -- ½ tsp
Eggs                              -- 2
Coriander leaves     -- ½ cup, chopped
Oil                                  -- 2 tbsp
Salt                                -- as required


Chop the parottas and keep aside.

Heat oil in a pan, preferably something like a wok. Add the cumin seeds and let it splutter.Add the chopped onions, green chillies, ginger and garlic. Sauté until the onions are translucent.

  Kothu porotta 1               Kothu porotta 2

Add the turmeric powder, chilly powder, and  garam masala and sauté until the raw smell disappears. Add the chopped tomatoes and saute until they are mushy. Add the left over gravy at this stage.

Break in the eggs into the pan and do a quick mix with the masala. Throw in the chopped parotta when the eggs are still wet. Mix well, gently though to coat the parottas with the eggs and let it cook. Saute until the eggs are cooked and the gravy is completely absorbed.

   Kothu porotta 3               Kothu porotta 4

If you would like to add chicken, add 1 cup of cooked and shredded chicken along with the chopped parottas.

Sprinkle the pepper powder and garnish with the coriander leaves. Serve hot.

Kothu porotta 6

Thursday, November 10, 2016

Chicken chilly roast

Chicken Chilly Roast 3

Ingredients(Serves 10 - 12):

Chicken                    –- 2 kg
Turmeric powder -– ½ tsp
Chilly powder        -– 1 ½ tsp
Black Pepper powder -– 2 tsp
Pearl onions           -– 10 - 15
Green chilies          -– 6 - 8, depending upon how spicy they are.
Ginger                       -– 1 inch piece
Garlic                        -– 8 - 10 cloves
Onion                        –- 2 cups, thinly sliced
Tomato                    –- 3 cups, chopped
Curry leaves          –- 1 sprig
Chilly Sauce           -- 2 - 3 tbsp
Soy sauce               –- 2 - 3 tbsp
Coriander leaves -– ¼ cup + 2 tbsp, for garnishing
Oil                              -–  3 tbsp or as required
Salt                            –-  As required

Chicken Chilly Roast 1


Clean and cut the chicken in to medium size pieces. Marinate it with turmeric powder, chilly powder, black pepper and salt. Keep is aside for 2 - 3 hours or refrigerate if leaving it for more time.

Heat oil in a heavy-bottomed pan at medium heat. Add the thinly sliced onion and fry until brown. Drain and keep aside.

Add the marinated chicken pieces and fry them until golden brown. You might want to do this in batches. Drain and keep aside.

Meanwhile crush the pearl onions, ginger, garlic and the green chillies.

Once the chicken is fried, add the crushed mixture, few curry leaves and saute until the mixture turns light brown. Add the chopped  tomatoes and saute until they are really mushy.

Now add the fried chicken pieces. Mix well and add the chilly sauce and soy sauce. Mix well and then add the fried onions and ¼ cup chopped coriander leaves.

Mix well and leave for couple of minutes.

Serve with any kind of bread / rice.

Chicken Chilly Roast 2

Recipe Courtesy:  Lekshmi Nair – TV show

Monday, September 26, 2016

Spinach Artichoke Dip

Spinach Artichoke Dip 3

Ingredients (Serves 10 - 12):

Butter                       -- 2 tbsp
Olive oil                    -- 2 tbsp
Onion                         -- 1 cup, diced into small pieces
Garlic                         -- 1 tbsp, minced
All purpose Flour -- ½ cup
Heavy Cream          -- 1½ cup
Chicken stock         -- 1 cup
Cajun Spice Blend -- 1 tsp
Sugar                          -- 2 tsp
Hot sauce                  -- 1 tsp
Lemon juice             -- 1 tbsp
Sour cream               -- 1 cup
Cream cheese           -- 8 Oz., softened
Spinach                       -- 1½ lb, frozen
Artichoke Hearts    -- ½ lb.
Parmesan cheese    -- 1 cup,grated
Monterey Jack Cheese -- 1 cup, shredded
Paprika                        -- ½ tbsp

Spinach Artichoke Dip 1


Thaw the spinach to room temperature and drain the the excess moisture. You will end up with 1 lb or more of the thawed/drained spinach.

In a large sauce pan, melt the butter with the olive oil. Add the onion and garlic and saute until they are translucent.Add the flour and mix well. Saute until the flour absorbs all the moisture and starts turning light yellow.

Spinach Artichoke Dip 4

Add the heavy cream and warm chicken stock and using a wire whisk blend the mixture until smooth. Simmer over low heat for 5 - 8 minutes.

Add the Cajun spice blend, sugar, hot sauce, lemon juice, ½ cup of the Parmesan cheese, sour cream, and cream cheese and stir well with a large spoon to incorporate.

Add the spinach and artichoke hearts and mix well with a large spoon, continue to simmer for about 5 minutes.

Transfer to an oven proof dish and then sprinkle the shredded Monterey Jack cheese and then the remaining Parmesan cheese, and then sprinkle the paprika over the top.

Spinach Artichoke Dip5

Heat the dip in a 375º F oven for 30 – 35 minutes, or until cheese is melted and slightly browned on top.

Serve with chips of your choice.

Spinach Artichoke Dip 2

Recipe Courtesy: CajunChef

Sunday, September 11, 2016

Aval Payasam


Ingredients (Serves 3 - 4):

Aval / poha  --  ½ cup
Milk                 --  2 - 3 cups
Sugar              --  ¼ cup
Cashews        --  5 - 6 broken
Raisins           --  5 - 6
Cardamom powder -- a small pinch
Ghee                -- 1 tbsp



In a pan with relatively high walls, heat the ghee. Fry the cashews until golden, drain and keep aside. Then add the raisins and fry until it bloats up.Drain and keep it along with the fried cashews.

To the same pan, add aval/poha and fry for 2 - 3 minutes. Remove and set aside.

Add milk and sugar to the pan and let it boil. Simmer for about 10 minutes. Add the fried poha and let it cook. Add more milk, if the consistency is too thick.

Switch off the flame and add the fried cashews, raisins and cardamom powder.

Serve hot or cold.


Thursday, September 8, 2016

Kaaya Mulakooshyam

Kaaya Mulakooshyam 2

Ingredients(Serves 4 - 5):

Raw Banana     -- 2 small
Pearl onions    -- 12 - 15
Garlic                 -- 4 - 5, small cloves
Whole pepper corns -- 1½ tsp
Chilly powder -- ½ tsp
Coriander powder -- 2½ tsp
Kudam Puli      --  3 – 4 pieces
Curry leaves    -- 1 sprig
Coconut oil      -- 2 - 3 tsp
Salt                      -- To taste


Soak the kudam puli pieces in a cup of warm water. Keep it aside.

Cut the banana into medium-sized cubes, into a vessel filled with water. Water helps to save the colour of the banana from turning to black / dark.

Heat a heavy bottomed pan. Add chilly powder and coriander powder.Saute for 2 - 3 minutes on low flame. Meanwhile cruch the peppercorns in a mixer. Add the pearl onions and garlic to the mixer and crush all to a coarse mixture. Immediately add this to the pan and saute until the water is evaporated.

Kaaya Mulakooshyam 3

Too much grinding or keeping the ground mixture for a while will induce the bitter taste of the pearl onions.So take care to just crush it and saute it immediately.

Add the kudam puli pieces with the soaked water, few curry leaves, enough salt and bring to a boil. Drain the chopped banana and add to the gravy. Cook until the banana cubes are fully done and the gravy is thick.

Add coconut oil and a few curry leaves. Close with the lid and keep aside for few minutes to help the flavors blend.

Serve hot with rice.

Kaaya Mulakooshyam 1

Recipe Courtesy: YummyOYummy