semiya upma

Semiya Upma

Semiya Upma,this wonderful dish is made of Vermicelli (Semiya) , vegetables and with a mild South Indian tempering.
Preferable to use the thin vermicelli for better results.
This can be served as a evening quick-bite or breakfast dish. Kids love this dish- for them you can skip chilly.

Ingredients:
Serves Four Portions
300 gms Vermicelli
1 Tbsp Clarified butter/ Oil
1/2 Tsp Garlic (crushed)
1/2 Tsp Ginger
1 Tsp Curry leaves
2/3 Nos Dried chilly
1 Tsp Raisins
1 Tsp Cashew nut
75 gms Onion, sliced
3 Nos Green chilly, slit half way
50 gms Carrots, chopped
1 Cup Water
75 gms Grated Coconut
Salt to taste

Method Of Preparation:
Break vermicelli and keep aside.
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Slice onion,dice the carrots and gather all the ingredients listed and set aside.
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Add 1 cup of water and salt (salt should be added now as adding it later on may not mix evenly) and bring it to a boil.
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Add vermicelli and cook on a slow fire. When it is half done, add grated coconut and cook
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Adjust the seasoning and enjoy!

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tomato chutney

Tomato Chutney

The color and the flavor of the tomato chutney is too hard to resist. The tanginess of tomato and the distinctively sharp flavor of black pepper is a superb combination.Tomato chutney is often accompanied with dosa. Dipping dosa in thick and smooth tomato chutney and eating it is such a divine feeling which is beyond anyone’s imagination.
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Ingredients:
Serves Four Portions
250 gms Tomato
2 Tbsp Coconut oil
100 gms Onion
1 Tsp Chilly powder
1 1/2 Tsp Garam masala
1/2 Tsp Mustard seeds
3pcs Dried chillies
1/2 Tbsp Black pepper
Salt to taste.
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Method Of Preparation
In a skillet, heat oil and saute onion until it becomes soft and add tomato, cook tomato for about 5-6 minutes. Add the powdered masalas such as garam masala and chilly powder and continue to cook until the tomatoes has completely cooked through. Let it cool and process in a jar blender until you get a smooth tomato mixture.
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Heat oil in a pan, crackle the mustard seeds and dried chillies and add the tomato mixture. Cook on a slow fire for about 3-4 minutes. Season with salt and black pepper powder. Serve the chutney with dosa and enjoy.

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watermelon

Happy Watermelon Day!

I wish everyone a Happy Watermelon Day today, as everyone across the globe celebrate August 3rd as the Watermelon Day!
I think this big fruit deserves it’s own day. Do you all agree with me?
Well, watermelon,everyone expects it to be juicy I guess. This succulent fruit is enjoyed by everyone. Watermelon is made of more than 90% of water and a good source of Vitamin A,C and antioxidants…

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puttu

Puttu / Steam Cake

Puttu is the one of most famous breakfast dishes in Kerala.Oh! Yes, this is my personal favorite too and I always believe that if I can eat puttu for breakfast, my day is made for sure!
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The shape of puttu attracts you more than anything else at the first sight. Puttu, takes it shape from the cylinder in which it is cooked. Puttu is cooked in a steel vessel (Puttu maker),which has two sections(Puttu Kutti and Puttu Kudam) seperated by a perferated lid.It is cooked by steaming method.The lower section holds water and upper section holds puttu.Way back in time Puttu was cooked in bamboo sections and even coconut shells were also being used.
The history of Puttu can take you centuries back.It is believed that Puttu was first offered to Lord Ganesha at 15th century.Puttu has made its presence in all most all the states in South India states and is just planting its roots in North India, even famous in Srilanka.
Puttu is normally made of rice flour ,layered with grated coconut.The classical accompaniment of Puttu is Kadala curry.Pappadam and Pazham(Banana) are also being served on the side.The most famous variations of Puttu are Gothambu puttu( made of Whole wheat),Brown rice flour puttu and Rava puttu.
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Ingredients:
Serves Four Portions.
4 cups Rice flour.
Water to mix.
Salt to taste
1 cup Grated coconut.

Method of Preparation :
Take rice flour in a clean utensil, add salt and mix well. Add warm water little by little working the flour in between your finger,making sure your rice flour does not form big lumps of it.Continue to do this until you get all the rice flour is in granular form.Now add first layer of grated coconut in to the cylinder,and top it up with rice flour.Repeat the process and add grated coconut on top to finish off with the layering.Place the cylinder on top of the vessel(water should be boiling) and cover it with lid.Allow the steam to cake care of the cooking.Cooking time is 7-8 minutes.
I will soon post different varieties of puttu in my following posts.
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Cherry Pickle

Igredients:
Cherry – 250 gms
Asafoetida – 1 Tsp
Salt to taste
Red chilly powder – 1 Tbsp
Turmeric powder – 1/2 Tsp
Mustard seeds – 1/2 Tsp
Curry leaves – 1 sprg
Garlic – 3 cloves
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Method Of Preparation:
Wash and dry the cherries using a kitchen towel.
Cut and remove the seeds. Then take the cherries in a medium sized pot, add water, asafoetida powder and salt and cook on a slow flame. When cooked, remove the fire, strain and keep aside.
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Mix red chilly powder with hot water, add water just enough to mix properly to make a fine paste(for one Tbsp of chilly powder two Tbsp of hot water is good enough)
In a skillet, heat up coconut oil, add mustard seeds and curry leaves and let it splutter. Now add crushed garlic cloves and saute until golden brown.
Add the chilly powder paste to it and add a cup of water, bring it to boil and the reduce the flame and let it reduce the mix to half.
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Let this masala mix to cool down at room temperature and add the cooked cherry in to it and mix well.
Remove from the fire and cool down. You can start using the pickle after an hour. Pickle can be refrigerated or it can be stored at room temperature as well.
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Karimeen Fry

Karimeen or Pearl Spot fish is seen in the fresh waters of Southern India, especially in Aleppy region of Kerala.
It’s very sad that,very recently I have seen in a local news paper that Karimeen is under the threat of extinction. The Kerala government is doing everything they could possibly do to make sure that the situation is being well taken care off. I also would like to take this opportunity to wish the Kerala government all the success.
I am a huge fan of Krimeen and i am doing my part too, I am growing a couple them in my fish tank too.
Karimeen fry is an absolute killer. The recipe I am sharing now is a typical Kallu Shappu style.

Ingredients:
Serves Four Portions.
Karimeen/ Peral spot – 4 each
Coconut oil- 1 cup
Turmeric powder – 1 Tsp
Coriander powder – 1/2 Tsp
Chilly Powder – 1 Tsp
Salt to taste
Black pepper powder – 1 Tsp
Egg yolk – 2 nos
Refined flour- 2 Tbsp
Lemon- 2 each
Ginger-Garlic paste – 1 Tsp

Method of preparation:
Clean the fish.
Give knife impressions on the flesh as shown the below picture, this helps the marination to penetrate deep inside.
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To make the marinade, in a mixing bowl, mix together turmeric powder, coriander powder, chilly powder, salt, black pepper, egg yolk, flour, ginger-garlic paste and lemon juice.
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Apply the marinade thoroughly over the fish and refrigerate for an hour.
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Heat up coconut oil in a frying pan, fry the fish. Slow slide the fish in the oil and shallow fry the fish one side at a time.
Make sure to fry the fish to golden brown in color, remove from the oil and keep it on a strainer to drain the excess oil. Serve hot.

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cheera and payaru curry

Cheera and Payaru Curry /Spinach and Mung Bean Curry

Spinach and Mung bean curry is a healthy dish and at the same very delicious and fulfilling too.
Mung beans are rich in protein and fiber and spinach is a good source of vitamins. The Spinach and mung bean curry is such a healthy combination that you should include this at least once in a week in to diet.
Cheera and payaru curry is a meal by itself and it can be enjoyed as a soup too, if you make it thin.
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Ingredients:
Serves Four Portions.

Mung beans – 250 gms
Spinach – 300 gms, shredded
Salt to taste
Coconut oil – 1 Tbsp
Grated coconut – 100 gms
Cumin seeds – 1/2 Tsp
Garlic – 2 cloves
Chilly powder – 1 Tsp
Shallots- 50 gms, peeled
Mustard seeds – 1/2 Tsp
Curry leaves – 1 Sprig
Dried chilly – 2 pcs

Method Of Preparation:
Soak mung beans for 2 hours prior to cooking.
In a pot, take the mung beans,add water and salt and bring to a boil. Slow down the fire,cook until mung beans are 3/4th done.
While the mung beans are cooking, in food processor coarsely grind together the grated coconut, chilly powder, garlic and cumin seeds and set aside.
Add the shredded spinach and whole shallots into the cooked beans and continue to cook for a couple of minute. Now add the coconut mix and cook until the coconut mix is cooked and the flavor is infused into the cooked beans-spinach mix.
Make tempering in a skillet.Heat coconut oil, add mustard seeds, curry leaves and dried chilly and let it splutter.Then add the tempering into the mung beans- spinach mix and give a nice stir. Adjust the seasoning and serve hot.

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egg and potato masala

Kerala Style Egg and Potato Masala

This stylish Egg and Potato Masala is a typical Kerala style breakfast dish. I was always in love with this dish. My school days have a special association with this dish, as I used to request my mother to make this for me everyday and at school when I sit together with my friends to have lunch, my friends always used to grab some from me. And, this has reached to a point where I had to ask my mother to cook egg and potato masala in volume and give it to me so as to meet the demand of my friends(Luckily she has never denied).
I have made it semi-dry and extra spicy this time around . I always knew Appam is best paired with egg and potato masala and yes, this time egg and potato masala being extra spicy, the combination a was just above expectations.
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Ingredients:
Serves Four Portions.
Egg, hard boiled – 4 each
Potato – 200 gms, diced
Coconut oil – 1 Tbsp
Curry leaves – 1 sprig
Mustard seeds – 1/2 Tsp
Dried red chilly – 3 pcs
Onion – 2 medium sized (100 gms)
Ginger -25 gms, cerushed
Garlic – 5 cloves
Green chilly – 5 pcs, slit
Cardamom -3 pcs, crushed.
Turmeric powder – 1 Tsp
Chilly powder – 1 Tsp
Coriander powder- 1/2 Tsp
Garam Masala powder – 1 Tsp
Coriander leaves – 1 Tbsp, chopped.
Salt to taste.
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Method Of Preparation.
First of cook the egg- take egg and water in a pot, bring it to boil.Cook for 11 minutes, strain and cool it down, peel and keep aside.
Peel potato skin, cut in to small dices and keep it soaked in the water.
Heat oil, splutter mustard seeds, curry leaves and dried chilly. Add crushed cardamom in to it and cook for minute until the cardamom is apparent. Now add sliced onion, crushed ginger-garlic and green chilly and sti-fry until the onions are soft. Now you can add the powdered spices such as turmeric, cumin, garam masala and chilly powder. Continue to cook until spices are well cooked, you can half a cup of hot water now and let it come to a simmer. Strain and add potatoes now. Cover with lid and cook on a slow fire for about 10 minutes. Add the hard boiled eggs and sprinkle and coriander leaves and continue to cook on a slow fire for another 2-3 minutes, this will let the egg to absorb the spices. Adjust the seasoning and serve hot.

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papaya thoran

Papaya Thoran

A simple papaya and coconut stir-fry is so delicious with rice and yogurt combo. This thoran is slightly different from the normal thorans as I have added urad dal to give an element of crunchiness to the dish.
You need to be careful while choosing the papaya, papaya needs to just fully matured-look for nice dark green colored skin(don’t use those papaya’s which are already started to ripe).

Ingredients:
Serves Four Portions.
Raw Papaya – 500 gms, diced
Grated coconut – 150 gms
Cumin seeds -1/2 Tsp
Garlic – 2 cloves
Chilly powder – 1 Tsp
Green chilly – 2 pcs, slit
Urad dal – 1 Tsp
Coconut oil – 1 Tbsp
Mustard seeds – 1/2 Tsp
Curry leaves – 1 sprig
Dried chilly – 2 pcs
Skat to taste.

Method Of Preparation:
Peel the skin of papaya, cut open and remove the seeds. Cut into even small dices,soak in water, wash and drain. Keep aside.
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In a food processor, coarsley geind together grated coconut,cumin seeds, chilly powder,garlic cloves and keep aside.
In a skillet, heat up coconut oil , add urad dal, cook till golden brown. Add onion and stir-fry for 2 minutes. Then add papaya,coconut mix and add half a cup of water (Water is added just enough to cover the papaya). Sprinkle salt, cover with lid and cook on slow fire for 10 minutes.
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Make tempering in a seperate skillet. Heat coconut oil, throw in the curry leaves,mustard seeds,dried chilly and let it crackle.
Add the tempering to cooked papaya and gently mix. Adjust the seasoning and serve hot.WP_20160705_12_04_17_Pro
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Slow Poached Squid-Kerala Style

‘A very easy to make dish’ – no complicated masala mix involved. I just relied on the quality of the ingredients, and kept it very simple.

I have used an earthen ware pot to enhance the flavor, but adding coconut oil towards the end elevates the flavors of the dish.

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Ingredients:
Serves Four Portions.
Squid whole- 600gms
Green chilly – 5 pcs
Garlic- 30 gms
Ginger – 25 gms
Turmeric- 1 Tsp
Curry leaves- 1 sprig (optional)
Coconut oil – 1 Tsp
Salt to taste

Method Of Preparation:
Soak the squid in water and remove the internal parts.
Place the squid in the earthern ware pot, add green chilly, garlic, ginger, turmeric, salt, curry leaves and a half a cup of water. Bring everything to a boil and then reduce the heat. Cover with an earthern ware lid and let it cook until the squid is tender. Now you will the spices coated on the squid and juice is semi-dry. Adjust the seasoning, add one teaspoon of coconut oil after removing from the fire and serve hot.

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