Fried Fish - Mrs.K.M.Mathew

Ingredients 1. ½ kg fish 2. 1 ½ dsp chilli powder 3. ½ tsp pepper powder 4. 1/8 tsp mustard seeds 5. 5 button onions 6. 6 garlic cloves 7. 1” ginger 8. Salt to taste 9. Refined vegetable oil, for frying Method 1. Clean fish well in salted water and sliced. 2. Grind ingredients 2 to 7 to a fine paste. Add salt to taste. 3. Rub the fish well with the paste. Keep covered in a cool place for some time. 4. In a heavy skillet, add oil and deep fry the fish on both sides, turning gently to ensure even cooking. Serve hot. Note: The above marinade can be used for any kind of fish, but make gashed on both sides if using a whole fish. To serve 4

Onion Chicken Fry - Mrs. K.M. Mathew

Ingredients 1. 1kg. Chicken, jointed and cut into pieces2. 1 dsp. Chilli powder3.¼ dsp. Pepper powder4.½ dsp. Coriander powder5.1/8 tsp. Turmeric powder6.12 cloves7.. oneinch pieces cinnamon 8.1 pinch cumin seeds9.1 pinch ani seeds 10.1 cup chopped onions11. 4 dsp. Oil12. 1 tsp. Thinly sliced onion13. 1 tsp. Thinly sliced ginger14.1 tsp. Sliced garlic15. 2 dsp. Refined oil 16. ½ cup finely chopped ripe tomatoes.17. Salt as required Method Grind ingredients in item 2 to a fine paste.Heat oil and saute onion, ginger, garlic and ground masala well. Let the masala fry on a low fire, adding 2 dsp. Of oil in between. Before the oil separates stir and salt to taste. Stir well.Pour in a cup of boiling water. Close the pan with a deep lid containing water. In case the gravy is all absorbed before the chicken is cooked, pour in water from the lid. Allow the gravy to chicken. When the chicken is done a

Ginger Chicken Fry - Mrs.K.M.Mathew

Ingredients 1. 1 kg. Tender chicken, cut into small pieces, 2 dsp. Vinegar, 1 dsp. Ground ginger, Salt to taste2. ½ cup refined oil3. ½ dsp. Round slices green chilli4. 1 cup finely chopped onion5. 1 dsp. Ginger6. ½ tsp. Kashmiri chilli powder7. Green chilli slices for garnishing Method Mix chicken pieces with other ingredients in item 1 and keep it to marinate for 3 hours. Afterwards, cook the chicken on a slow fire so that it does not break. Cook it dry.Season the green chilli in hot oil without losing its colour. Afterwards season the onion. When it becomes light brown in colour, add the ginger paste and season till the masala are fried well and the oil separates. Add the chilli powder and chicken pieces and season till the meat is dry. Dish the chicken pieces on a serving plate and garnish it with green chilli slices. Serve hot. Note: In order to make the chilli chicken red, sprinkle a tsp. of water in the dish Meen peera pattichathu (Fish with grated coconut) - Mrs. K.M.Mathew

Ingredients 01. 1/2 kg fish fillets or any small fish 02. 2 cups coconut, grated 03. 10 button onions 04. 1/2” ginger 05. 4-5 green chillies, sliced 06. 6 garlic cloves 07. 1/2 tsp turmeric powder 08. A few curry leaves 09. Salt to taste 10. 3 pieces cocum (fish tamarind), soaked in water and shredded 11. 1 cup water 12. 2 dsp oil, preferably coconut oil Method 1. Clean fish well in salted water.

2. Crush coconut, onions, ginger, chillies and garlic under a grinding stone. Add the turmeric powder. 3. Mix in the raw fish with the crushed ingredients, curry leaves and salt to taste. 4. Put the mixture in a pan or an earthenware vessel, add the cocum and one cup water to cook the fish. 5. Bring to boil, lower the heat and allow the mixture to dry out, taking care to see that the curry does not stick to the bottom of the pan. 6. Lace with coconut oil and serve hot To serve 6 Meat Pattichu varathathu - Mrs.K.M.Mathew

You will need 1. 500 gms of any red meat 2. 1 dsp. Chilli powder 3. 1 dsp. Coriander powder 4. ¼ tsp. Turmeric powder 5. ¼ tsp. Pepper powder 6. 6 garlic cloves, sliced 7. ½ tsp aniseed 8. 2 cloves 9. 1” cinnamon 10. 1 dsp. Vinegar 11. ½ tsp. Ginger, chopped 12. Salt to taste 13. 2 cups hot water 14. 2 small potatoes, diced 15. 1 tsp garlic cloves For the seasoning 1. 2 dsp coconut oil or any cooking oil 2. ¼ tsp mustard seeds 3. 2 dsp button onions, sliced

To serve 5 Note If you are not a habitual user of coconut oil, substitute with any oil. Method 1.Wash and clean the meat. Cut meat into large cubes. 2.Grind into a paste ingredients 2 to 9. Marinate the meat with the ground paste, vinegar, chopped ginger and salt for an hour. 3.Cook the meat in 2 cups hot water. Cover the pan with a deep lid containing water. This water will help cook the meat as well as ensure that it does not get charred. 4.When the meat is tender, add the potatoes and garlic. 5.When the potato is well cooked and the gravy has thickened, remove from fire. 6.In another pan, heat coconut oil and add mustard seeds. 7.When it splutters, add the button onions. 8.When the button onions are browned, add the meat mixture. 9.Fry till dry, taking care not to let the potato pieces crumble. 10.When the masala leaves the sides of the pan, remove from heat and serve hot. Fish Molee - Mrs.K.M. Mathew

Ingredients 01. 1/2 kg fish fillets, cut into pieces 02. 2 cup refined vegetable oil 03. 1 cup onion, sliced 04. 1 tsp garlic, crushed 05. 1 tsp ginger, crushed 06. 6 green chillies, half slit 07. 1 tsp peppercorns, crushed 08. A few curry leaves 09. 2 cups thin coconut milk

10. Salt to taste 11. 1 big tomato, cut into four 12. 1 cup thick coconut milk Method 01. Clean fish well in salted water. 02. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves. 03. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens. 04. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle. 05. Remove from heat and serve hot. To serve 6 Tomato Rasam - Mrs. K.M.Mathew

You will need: 1. ¼ cup pigeon peas 2. 4 cups water 3. 4 garlic cloves 4. ½ tsp cumin seeds 5. 1 tsp ginger, sliced 6. ¼ tsp peppercorns 7. 4 tomatoes, medium sized, cut into large pieces 8. ½ tsp asafoetida powder 9. ½ tsp chilli powder 10. ½ tsp coriander powder 11. Salt to taste 12. Juice of half a lime For the seasoning: 1. 1 dsp refined vegetable oil 2. ½ tsp mustard seeds

3. 1 tsp husked black beans 4. 2 red chillies, halved 5. 2 dsp coriander leaves Method: 1.Cook the pigeon peas in 4 cups water, until soft. Crush garlic, cumin seeds, ginger and peppercorns and add. Put in tomatoes, asafoetida, chilli and coriander powders and salt. When it boils, remove from the fire and strain. Add lime juice according to taste. 2.Heat oil and splutter mustard seeds. Add black beans, chillies and coriander ;eaves and fry lightly. Pour over rasam. To serve 8 Theeyal - Mrs. K.M.Mathew

You will need: 1. 2 cups coconut, grated 2. 4 dry red chillies 3. 1 tsp coriander seeds 4. 2 dsp button onions, sliced 5. 1 dsp refined vegetable oil 6. ¼ tsp turmeric powder 7. 250 gms brinjal, sliced 1” lengthwise 8. 6 green chillies, slit 9. A few curry leaves 10. Tamarind, the size of a lime, soaked in 1 cup water 11. ½ cup water 12. Salt to taste For the seasoning: 1. 1 dsp coconut oil 2. ¼ tsp mustard seeds 3. 2 dry red chillies, halves 4. 3 button onions, sliced

Method: 1.In a deep pan, lightly roast the grated coconut, red chillies, coriander seeds and 1 dsp button onions. Grind all the roasted ingredients to a fine paste. 2.In the same pan, heat 1 tsp oil and add turmeric powder. Saute and add the brinjal pieces, 1 dsp button onions and green chillies. 3.Strain and add tamarind water and the ground masala. Add water and salt to taste and cook over low heat till the gravy thickens. 4.In a small saucepan, heat oil and allow mustard seeds to splutter. Add the halved red chillies and the sliced button onions and pour over the curry. 5.Serve hot. To serve 4 Mezhukku Purattiyathu - Mrs. K.M.Mathew

You will need: 1. 2 cups yam, peeled and chopped into 1” pieces 2. 4 cups water 3. Salt to taste 4. 2 dsp button onions 5. 3 dry red chillies 6. A few peppercorns 7. 6 garlic cloves 8. A few curry leaves 9. 2 dsp refined vegetable oil Method: 1. Wash the yam piece twice, drain and cook in 4 cups boiling water. Add salt after the yam is cooked. Drain off the excess water. 2. Crush ingredients 4 to 8. Heat oil in a pan. Add the crushed ingredients. Saute well. 3. Add the cooked yam pieces and mix gently. When the pieces are well coated, remove from heat. Serve hot.

Variation: Vegetables like green plantain or beans can also be used instead of yam. To serve 5 anjipayar Thoran - Mrs. K.M. Mathew

You will need: 1. 1 cup whole green beans 2. 3 cups water 3. 1/8 tsp cumin seeds 4. ¼ tsp turmeric powder 5. 3 garlic cloves 6. 1 green chilli 7. 1 cup coconut, grated 8. Salt to taste For the seasoning 1. 2 dsp refined vegetable oil 2. ½ tsp mustard seeds 3. 1 dry red chilli, broken into 3 pieces 4. A few curry leaves Method: 1. The green beans may be lightly roasted for two minutes before cooking. This prevents it from getting mashed. 2. Wash and clean the beans and cook covered in 3 cups boiling water. When it starts to boil, half open the pan and cook till the water is almost absorbed. 3. Grind together cumin seeds and turmeric powder. Crush garlic, green chilli and grated coconut. Mix the ground ingredients together. 4. Before all the water evaporates ladle the ground ingredients into the centre of the cooked beans and cover it with some of the beans. When steam escapes, stir gently using the handle of the ladle and let it dry without getting mashed. Add salt and mix well. 5. Heat oil in a pan and splutter mustard seeds. A chilli and curry leaves

and fry lightly. Add to the thoran. Oolan - Mrs.K.M.Mathew

Ingredients 1. ½ cup black-eyed beans 2. 2½ cups water 3. 2 cups ash gourd, diced 4. 6 green chillies, half slit 5. Salt to taste 6. 1 cup thick coconut milk 7. A few curry leaves 8. 1 dsp coconut oil Method 1. Pressure cook the black-eyes beans in 1½ cups water and keep aside. 2. Cook the ash gourd with green chillies, salt and 1 cup water. 3. Add the cooked beans and allow to simmer for a while. Add coconut milk and curry leaves. Remove from heat. To serve 6 Sambar (with sambar powder) - Mrs. K.M.Mathew

You will need: 1. 1 cup pigeon peas 2. 1 tsp turmeric powder 3. 5½ cups water 4. Tamarind, the size of a lime 5. ¼ kg mixed vegetables (brinjal, cucumber, drumstick, potato, onion), cut into pieces 6. 4 green chillies, half slit 7. Salt to taste 8. 2 dsp sambar powder For the seasoning: 1. 1 dsp refined vegetable oil 2. ½ tsp mustard seeds 3. 1 dsp onion, chopped 4. 1 dry red chilli, halved 5. A few curry leaves 6. A few coriander leaves For the sambar powder: 1. 1 dsp gingelly oil 2. ½ tsp asafoetida powder 3. 1 tsp fenugreek seeds 4. 12 dry red chillies 5. 2 dsp coriander seeds To prepare the sambar powder: 1. Heat the gingelly oil,. Roast all the ingredients one by one. Mix together and powder finely. Store in an airtight tin. Method: 1. Cook the washed pigeon peas with turmeric powder in 3 cups water. 2. Soak tamarind in ½ cup water. 3. Cook vegetables in 2 cups water. When the vegetables are cooked, strain and pour in the tamarind extract and the sambar powder. 4. Allow it to boil for 10 minutes. Remove from fire. 5. Heat oil. Season the sambar with mustard seeds, onion, red chilli and curry leaves. Garnish with coriander leaves.

To serve 6 Tomato Mulakutanny - Mrs. K.M. Mathew Ingredients 1.250 gms ripe tomatoes 2.2 dsp coriander, ½ tsp cumin seed, 4 flakes garlic crushed in skin, ½ tsp pepper, 6 dry chillies 3.2 dsp gingelly oil (coconut oil can be used) 4.¼ tsp mustard 5.1 stalk of curry leaves 6.6 cups of water 7.Few springs of coriander leaves. A small piece asafoetida Method Crush the ingredients of the second item. Heat oil and saute curry leaves and mustard. Add the crushed ingredients and saute over low heat. Add tomatoes,fry for a little while and pour leaves and asafoetida. Simmer for a few minutes and remove from fire. It can be strained before use. Note: Select a deep pan for suting. A pinch of sugar can be added. Erissery - Mrs. K.M.Mathew

Ingredients 1. ¼ cup black-eyed beans 2. 2 cups water 3. 2 cups pumpkin, finely chopped 4. ½ cup coconut, grated 5. ½ tsp turmeric powder 6. ½ tsp turmeric powder 7. ½ tsp chilli powder 8. 3 garlic gloves 9. Salt to taste

For the seasoning 1. 2 dsp coconut oil 2. 1 tsp mustard seeds 3. 2 dsp onion, chopped 4. A few curry leaves 5. 2 dry red chillies, halved 6. 2 dsp coconut, grated Method 1. Cook the washed beans in 2 cups water. Add the chopped pumpkin and cook. 2. Coarsely grind ingredients 4 to 7 and add to the cooked vegetable. Mix well and add salt. 3. Heat oil, splutter mustard seeds. Toss in the chopped onion, curry leaves and red chillies. 4. Add grated coconut and saute until the coconut is lightly browned. Stir this seasoning into the curry. Serve hot. To serve 4 arippu - Mrs. K.M. Mathew

You will need: 1. 1 cup husked green beans 2. 3 cups water 3. ¼ tsp chilli powder 4. 4 garlic cloves 5. ¼ tsp cumin seeds 6. ½ tsp turmeric powder 7. 1 cup coconut, grated For the seasoning: 1. 2 dsp refined vegetable oil 2. 1 dsp ghee

3. 1 tsp mustard seeds 4. 2 tsp button onions, sliced in rounds 5. A few curry leaves 6. 2 dry red chillies, quartered 7. Salt to taste Method 1. Lightly roast beans in a thick-bottomed skillet on a slow fire without permitting the colour of the beans to change. Then cook the green beans in 3 cups water. 2. Grind ingredients 3 to 7 to a fine paste. Mix the paste in a little water and add to the cooked beans. Add salt to taste. Bring to boil and remove from fire. 3. In a mixture of oil and ghee, fry mustard seeds, button onions, curry leaves and chillies and ad to the curry. Serve hot. To serve 6 Avial without Coconut - Mrs.K.M. Mathew Ingredients 1. 1/4 Kg. mixed vegetables (brinjal, raw mango, snake gourd, cucumber, tender beapotato) cut into long strips, 3 green chillies, slit at one end, 1/4 cup small onions, tsp. turmeric powder, A few curry leaves, Salt- to taste 2. 1 1/2cups water 3. 1/2 cup thick curd(not sour) 4. 1/2 tsp.chilli powder,1/2 tsp. dry coriander powder, 2 pinches jeera powder Method Heat water. When it boils, put in all the ingredients in item 1. Mix all the powders in ias the vegetables are cooked, add the curd mixture to the vegetables. Add salt to taswell. Take it off the fire. Serve hot. Pappad Thoren - Mrs. K.M. Mathew Ingredients 1. Fried Pappads- 8, 2. Oil-2 dsp, 3. Mustard seeds- ¼ tsp, 4, Black gram dhal-1 tsp, 5. Big onion (chopped)- 1, 6. Green chillies (chopped)- 2, 7. Grated coconut-½ cup Method 1. Heat oil and fry mustard and black gram dhal. 2. Add chopped onions and green chillies and saute. 3. Add grated coconut and stir till the water is absorbed. 4. Add the crumbed fried pappads and mix. Vegetable Kuruma - Mrs.K.M. Mathew You will need

1. Mixed vegetables (comprising of carrot, beans, potatoes, cauliflower etc.)- 2 cups 2. Salt - to taste, 3. Green chillies (slit) - 6, 4. Big onions (sliced) - 2, 5. Cumin seeds ¼ tsp, 6. Poppy seeds-¼ tsp, 7. Ginger- 1" piece, 8. Pepper -¼ tsp, 9. Garlic - 4 cloves 10.Turmeric Powder- ¼ tsp, 11. Cardamom -3, 12. Cinnamon-1" piece, 13. Cloves-4,14. Oil ¼ cup, 15. Coconut milk- ¾ cup from ½ a coconut, 16. Coconut grated- 3 dsp,17. Curd- ¼ cup, 18. Lime juice-1 tsp Method 1. Cook the vegetables with salt and keep aside. 2. Grind ingredients from 4 10 and keep aside. 3. Saute onions, green chillies and the spices in oil. 4. Add the ground ingredients and saute. 5. Add the vegetables and the coconut milk. 6. Grind the grated coconut and mix it with the curd and add it to the above. 7. Slimmer for a few minutes. 8. When done, add the lime juice. Upma Ingredients Rava 2 cups Chopped Onion (medium 2 pcs) Chopped Green Chilly 3-4 pcs Crushed Ginger 1/2 inch Curry leaves 2 tsp Mustard seed 1/2 tsp Ghee 2 tsp Coriander leaves (small quantity) Salt to taste Method Heat the rava till it becomes mild brown. Heat the ghee and fry the mustard seed. Add chopped onion, chilly, ginger and coriander leaves to it and fry for 2 minutes. Add 5 cups water and boil. Add rava to the boiling water little by little stirring the water properly. Cook until it is soft and thick. Tips and Variations You can experiment with the spices. You can melt sticks of butter in place of Ghee (Ghee more traditional) Soft Idly Ingredients Idly rice 2 cups (Ponni rice if possible)

Urud dal 1 cup cooked rice 1/2 cup Fenugreek seeds(Methi) 1/4 tsp Salt as per taste Method Soak Idly rice and Methi together in water for about 5-6 hours. Soak urud dal in water for 3 1/2 hours. Drain the water from urud dal and grind it in mixie with little water. Fine grind it until the mixture is frothy. Keep aside Now drain water from soaked rice and methi. Grind these along with cooked rice and little water in mixie. Now mix the ground items and add salt. Allow it to ferment for 16 - 18 hours. Then make idlys. Chicken Masala Ingredients 1 kg chicken 4 tbsp. curd (plain yoghurt) 1 tsp. turmeric powder 1 cup onion, finely chopped 1 tsp. ginger powder 1 tsp. garlic powder 2 tsps chilli powder 2 tsps coriander powder 1/4 cup oil Salt to taste Directions Cut chicken into pieces and marinate with curd and salt and keep aside for an hour. Heat oil and fry turmeric. Add onion and fry till light brown. Then add ginger and garlic mixed in a tbsp. of water and stir well. Then add chilli and coriander mixed in 4 tbsps water. Stir well until the oil comes out clear. Now add the chicken and sufficient water to make good sauce. Cover and let cook on gentle heat till chicken is done. Indian Curry Chicken Ingredients 3 tablespoons tomato sauce 3 tablespoons plain yogurt 1 cup water 1 inch cube of ginger 2 tablespoons water 4 cloves garlic 1 cut-up, skinned chicken 2 bay leaves 3 tablespoons oil

1 cinnamon stick 5 cardamom pods (green if you can find them) 5 whole cloves 1 teaspoon hot pepper flakes 1 teaspoon turmeric 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoons lemon juice Directions Mix the tomato sauce, yogurt and water and set aside. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat. Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds. Add the garlic and ginger paste and the turmeric. Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice and stir Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

Garlic Rasam / Poondu Rasam Recipe

I suck at making rasam. I know that's a strange thing to say just before sharing a rasam recipe but I had to say it. My rasams usually suck. I have tried watching the MIL closely and writing down measurement of ingredients as and when she uses it. I have tried rasam from different sites all over the blogosphere.

Then my rasam became okay. That was before I devised this recipe. I stripped down all rasam recipes and came up with this uber simple recipe that really cannot go wrong. TH actually makes better rasam but he has to add tomatoes to has that. Dal? What dal? I never add dal to rasam unless I am making this version which I call parippu rasam. So in a nutshell, this rasam recipe goes against most Brahmin rules of making rasam: - no toor dal / tuvaram paruppu (gasp) - addition of garlic / poondu (double gasp) - use of readymade rasam powder

Maybe I should rename the recipe mulagutawney like those fancy restaurants. Anyway..

Garlic Rasam / Poondu Rasam Recipe Preparation time: 20 mins Serves: 2 What I Used: A small lime-sized ball tamarind 8 pods garlic, chopped (use as much or as little as you want) 1 ripe tomato 1 tbsp rasam powder (mine has chilly powder so if yours doesn't, add chilly powder to taste) A generoud pinch of hing / asafoetida 1/2 tsp turmeric powder 1/2 tsp jaggery or sugar Salt to taste For tempering: 2 tsp ghee / clarified butter (or oil) 1/2 tsp mustard seeds

A few curry leaves How I Made It: 1. Soak the tamarind in 1 cup warm water for 10 mins. Extract juice and discard pulp. Add another cup of water to the tamarind juice. 2. Chop the tomato and mash it well with your finger tips. 3. Place the tamarind juice, tomatoes, turmeric powder, salt, hing, rasam powder and the garlic pods in a pan and bring to boil. Once it boils, lower fire and let it simmmer, keeping the pan open. 4. Once the mixture has simmered for about 15 mins, add sugar and adjust salt. Remove from fire. 5. Heat the ghee and add the mustard seeds and curry leaves. Once the seeds start to pop, add to the boiled tamarind mixture. Mix well. Fried Rice Add to favorites

Description Delicious Fried Rice

Cuisine Style Kerala Cuisine

Recipe by nisha boby (Click Here to view more recipes from nisha boby )

Servings 1 Adult(s)

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Ingredients for Fried Rice Recipe

Rice - 2 cups Butter - 6 tbsp Cinnamon(Karugapatta) - 2 sticks Cloves(Grambu) - 4 nos Cardamom(Elakka) - 3 - 4 nos Salt - As reqd Water - 4 cups Onions(large) - 2 nos Ginger - 1 piece Garlic pods - 4 nos

Carrot(chopped) - 100 gm Beans(chopped) - 100 gm Cabbage(finely chopped) - 100 gm Capsicum(chopped) - 1 no Celery(chopped) Pepper - 1 tsp Soya sauce Chilly sauce For garnishing: Fried onions Fried cashewnuts Fried raisins(Onakka munthiri)

Preparation Method of Fried Rice Recipe

1)Heat 4 tbsp of butter in a pan. 2)Add cinnamon and cloves. 3)Add the well cleaned rice and fry it. 4)Add 4 cups of water along with salt and cook it well. 5)Heat 2 tsp of butter in another pan. 6)Add chopped onions and stir it. 7)When it becomes brown, mix the ginger and garlic paste and stir, till it`s aroma emits. 8)Add chopped carrots, beans and cabbage. 9)Add required salt and pepper. :- Vegetables should be half cooked. 10)Add capsicum and celery. 11)Mix cooked rice and stir it well on a low flame. 12)Mix well with soya sauce and chilly sauce.

13)Garnish with fried onions, cashew nuts and raisins. :- Serve hot. :- Boneless cooked and minced meat(100 gm) and two scrambled eggs can make the dish non-vegetarian.

Bachelor Masala Ghee Rice Add to favorites

Description Masala Ghee Rice

Cuisine Style Kerala Cuisine

Recipe by Sreejith Narayanan(pachakam.com) (Click Here to view more recipes from Sreejith Narayanan(pachakam.com) )

Servings 4 Adult(s)

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Ingredients for Bachelor Masala Ghee Rice Recipe

Basmati rice - 4 cups Ghee - 1/2 cup Onions - 3 nos Masala powder - 3 tsp Cinnamon(Karugapatta) - A small stick Cardamom(Elakka) - 4 nos Cumin seeds(Jeerakam) - A pinch Whole peppers(Kurumulaku) - 1 tsp Salt - 2 tsp

Preparation Method of Bachelor Masala Ghee Rice Recipe

1)Heat half cup of ghee in a pan. 2)Add chopped onions and stir, till red. 3)Add masala powder, cinnamon, cardamom, cumin seeds and few whole peppers and stir well. 4)Add basmati rice to this and stir well, till the rice changes colour. 5)Add water(1 cup rice : 1.5 cups of water), salt and cook, till rice is done and water is dried up.

Tomato Rice Add to favorites

Description Tomato Rice

Cuisine Style Tamil Nadu Cuisine

Recipe by Pinky R (Click Here to view more recipes from Pinky R )

Servings 4 Adult(s)

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Ingredients for Tomato Rice Recipe

Cooked rice - 3 cups Tomato(small & sour) - 3 - 4 nos Onion - 2 nos Cloves(Grambu) - 3 nos Cashewnuts - 6 nos Red chilly powder - 1/2 - 3/4 tsp Cinnamon(Karugapatta) - A pinch (optional) Oil - 2 tsp Salt - 1/2 tsp Garam masala - A pinch

Preparation Method of Tomato Rice Recipe

1)Cook rice separately and spread it on a large plate to cool for 5 minutes. 2)Cut tomatoes and onions into small pieces. 3)Pour oil in a fry pan and add cloves and cashews. When they get roasted, add cut onions and tomatoes. 4) Add salt, red chilli powder, a pinch of ground cinnamon and fry well. 5)To this, add 3 cups of cooked rice and a pinch of garam masala powder.

)Mix well and serve hot. 6 Jeera Rice Add to favorites

Description Rice with the flavour of jeera

Cuisine Style North Indian Cuisine

Recipe by sonali S (Click Here to view more recipes from sonali S )

Servings 4 Adult(s)

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Ingredients for Jeera Rice Recipe

Basmati Rice - 1 cup Ghee - 3 tbsp Cumin seeds(Jeerakam) - 2 tsp Pepper Powder - 1/2 tsp Salt - As reqd

Preparation Method of Jeera Rice Recipe

1)Cook rice and allow it to cool. Add 1 tsp of ghee to rice. 2)Slightly crush the cumin seeds. 3)Heat ghee in a pan. 4)Add crushed cumin seeds and pepper powder and fry till the aroma comes. 5)Add rice and salt. - Serve hot. :

Lemon Rice Add to favorites

Description Rice with lemon flavour

Cuisine Style Tamil Nadu Cuisine

Recipe by sonali S (Click Here to view more recipes from sonali S )

Servings 4 Adult(s)

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Ingredients for Lemon Rice Recipe

Rice - 1 cup Lemon or lemon juice - 1 tsp Salt - As reqd Sugar - 1 tsp Onion(chopped)(optional) - 1/2 cup Green chillies - 2 nos Butter - 1 tbsp For seasoning: Oil - 3 tbsp Mustard seeds - 1/2 tsp Black gram(Uzhunnuparippu) - 1 tsp Peanuts(Nelakadala) - 2 tsp Currry leaves - A few Turmeric powder - 1/2 tsp For garnishing: Chopped coriander leaves Fresh Grated coconut - 4 tbsp

Preparation Method of Lemon Rice Recipe

1)Cook rice and allow it to cool completely. Separate the grains by mixing 1/2 tsp of ghee. 2)Take a cup and extract juice from lemon. Add a pinch of sugar and salt to it. 3)Heat oil in a pan. 4)Add the ingredients for seasoning followed by chopped onions and fry till

golden brown. 5)Add slit green chillies and fry for another minute. 6)Add rice to it. 7)Add prepared lemon juice and butter and mix well. 8)Garnish with chopped coriander leaves and freshly grated coconut.

Vegetable Fried Rice Add to favorites

Description Vegetable Fried Rice

Cuisine Style North Indian Cuisine

Recipe by Pinky R (Click Here to view more recipes from Pinky R )

Servings 4 Adult(s)

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Ingredients for Vegetable Fried Rice Recipe

Basmati rice - 2 cups Beans, Carrots, Potatoes, Green peas, Capsicum - 1/2 kg Salt - 1/2 tsp Chilli powder - 1/4 tsp Ghee - 3 tsp Cloves(Grambu) - 8 - 10 nos Cashewnuts - As reqd Cinnamom(Karugapatta) - As reqd Garam masala powder - As reqd

Preparation Method of Vegetable Fried Rice Recipe

1)Cook rice adding 1 and a half times water and allow it to cool by spreading on a large bowl. 2)Cut all the vegetables into long pieces. 3)Pour ghee in a frying pan. 4)Add cloves and cashewnuts and fry them till they are brown. 5)Add the vegetables and fry until they are cooked fully. 6)Add salt, chilli powder, ground cinnamon and garam masala powder to taste. 7)Add rice and fry until all the items are mixed well. 8)Add some extra ghee while serving. Side Dish-: Onion Curd Pachadi or Tomato ketchup with vadam.

I know, I don’t have to cook for this event, but I had a picture of this egg roast in my drafts, which is a recipe from this book. And if I combine it with this event, I don’t even need to type the recipe…

Here is my version. I added more onions than the recipe asked for (about a cup of sliced onions). I also put a few gashes on the boiled eggs and added these to the pan and cooked along with the gravy to get the spices into the egg. The recipe calls for halving the eggs, but from the picture in the book it looks like they did the same thing.

This egg roast goes great with Dosa, a typical breakfast combination back home.

I’ve tried most of the non-vegetarian recipes from this book, but here are the ones I’ve blogged here:

• Lamb Chops • Semiya Payasam • Prawn Fry • Yam - Drumstick Curry (not from this book, but another Mrs. K.M.Mathew recipe)

Technorati tags: Flavours of the Spice Coast, Mrs. K.M. Mathew, Kerala Recipes, Kerala Egg Recipes

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Serve piping hot with steamed white rice and paruppu usili or drink straight from a glass. You might like these recipes: Mystery Masala Series - Sambhar Cum Rasam Powder Parippu Usili / Usli Kadala Kozhambu / Chickpeas in Coconut Milk

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Monday, June 22, 2009

Quick Potato Patties / Aloo Tikki Recipe

Labels: Potato , Simplest Recipes , Vegan , Vegetarian Recipes

Since I posted my entry for Click - Stacks, a bunch of you asked for the recipe which I wanted to post immediately but kinda couldn't :D

Anyway, like I had mentioned, naps make me hungry. The reason why I don't like napping in the afternoon is precisely that. And the fact that I take much longer to sleep off in the night and wake up cranky the next day morning. So not worth it. Anyway, on this particular Saturday, the heat was unbearable and TH and I had exhausted the movie CDs we borrowed. With no inclination to go out whatsoever, we decided to nap, something we hardly ever do. I woke up 2 hours later feeling oh-my-

god-I-am-hungry and of course, there were no snacks at home that I could immediately bite into.

Without thinking much, I grabbed 2 potatoes, grated them, threw in some this and that which I hoped would balance the taste and shallow fried into patties. The measurements are all eyeballed so adjust and add according to your taste. They were good. Sinfully good.

Quick Potato Patties / Aloo Tikkis Preparation time: 15 mins Makes: 8 - 10 patties What I Used: 2 medium potatoes, grated A bunch of fresh coriander leaves, chopped 1 tsp jeera / jeerakam 2 green chillies, chopped 1 generous pinch asafoetida / hing / perungayam 1/2 tsp red chilli powder 1 to 2 tbsp besan / bengal gram powder / kadala mavu Salt to taste How I Made It: Grate the potatoes and add the other ingredients in. Mix welll. Make into flat patty shapes on palm of hand and shallow fry in a wide pan until golden brown on both sides. Serve hot with ketchup. Tastes best when really hungry! Variations - If you have more time in hand, then add chopped onions and some minced ginger. I

haven't tried that but something tells me that would taste even better. - If you try this recipe with any differences or variations, please do come back and leave your version in the comment section. Would appreciate that.

Note:- I am working on the roundup for Monthly Mingle - Ravishing Rice. Please bear with me while I sort through some 100+ ravishing entries over the next week or so :) You might like these recipes: Entry For Click - Stacks Potato Saagu / Aloo Saagu Recipe Aloo Gobi / Potato-Cauliflower Dry Curry