Cucumber Pachadi

This is Kerala Raita and can be made with different vegetables like Onions, Squash, Ladies Finger, Carrots etc.

• Cucumber     - 1
• Onion (small)     - 1
• Ginger     - 1 inch
• Green Chillies     - 4
• Curry Leaves     - 2 sprigs
• Mustard     - 1 Tbsp
• Salt     - 2 tsp
• Yogurt     - 4 c
• Coconut (grated)     - 1/4 c
• Oil (Coconut/Veg.)     - 2 Tbsp

1. Peel and chop the Cucumber in small cubes.
2. Chop the Onion, Green Chillies and Ginger finely and keep aside.
3. Grind the Coconut along with the Mustard.
4. Heat the Oil in a deep pan. Add a few Mustard seeds.
5. When they pop add the Onions, Ginger, Green Chillies, Curry Leaves and saute.
6. Add the Chopped Cucumber, Salt and cook for 5 minutes.
7. Add the Coconut paste and saute for 2 minutes and take off the heat.
8. Add  Yogurt and blend well.
9. Serve as a side-dish along with Rice and other vegetables or fish curry.

 

Mushroom Thoran

This is a side dish from Kerala and is served along with rice. It is my Dad's favorite.

• Mushroom     - 16 oz
• Onion (medium)     - 1
• Green Chillies     - 4
• Garlic cloves     - 2
• Curry Leaves     - 3 sprigs
• Coconut (grated)     - 1/4 c
• Coconut / Veg Oil     - 3 Tbsp
• Mustard     - 1/4 tsp
• Salt     - 1 tsp
• Turmeric     - 1/4 tsp

1. Wash and dry the Mushrooms, chop them up into fine cubes.
2. Chop the Onions, Chillies and Garilc and set aside.
3. Pour the Oil in a Kadai or deep frying pan.
4. Add the Mustard when the Oil is hot.
5. When it splutters, add the Onions and saute for 4 mins on medium heat.
6. Add the Curry Leaves, Green Chillies and Garlic and fry for 1 minute.
7. Add the Chopped Mushrooms, Coconut, Salt and Turmeric.
8. Saute uncoverd till the water from the Mushrooms evaporates.
9. Take it off the heat.

  Tip: Serve this along with Rice. Enjoy !!

Almond Biscotti

This Biscotti recipe was shared by my friends Sabita and Abhilasha. Its easy to make and delicious.

• Butter     - 1/4 lb. (1 stick) 
• Sugar     - 1 c
• Eggs     - 3
• Vanilla     - 1/2 tsp
• Nutmeg (optional)     - 1 pinch
• Flour     - 2 c
• Baking pwdr     - 2 tsp
• Salt     - 1/4 tsp
• Almonds (slightly roasted and chopped)     - 1/2 c

1. Blend Butter and Sugar in a big bowl.
2. Add Eggs one at a time, blending thoroughly after each or beat the eggs seperate and add to the butter-sugar mixture.
3. Add Vanilla or Nutmeg. (If you like nutmeg, use little more.)
4. Add dry ingredients gradually, mixing carefully. Mix in chopped Almonds.
5. Spread in two loaf-like shapes on large greased cookie sheet (or use two sheets). Don’t spread too close to edge.
6. Bake 20-25 minutes at 375 degrees until light brown. Let it cool.
7. Remove from cookie sheet and cut into 1/2 inch slices.
8. Arrange on cookie sheet allowing space between.
9. Bake another 15 minutes or so, at 300 degrees.
10. Let it dry completely before storing.
11. Serve with tea/coffee/milk or have it plain anytime.

  

Moong Dal Payasam

• Moong Dal     - 2 c
• Jaggery (grated)     - 2 c
• Coconut Milk     - 2 c
• Water     - 3 c
• Butter     - 4 Tbsp
• Cashews (chopped)     - 1/2 c
• Raisins     - 1/2 c
• Sugar     - 1/2 c
• Dry Ginger (powdered)     - 1 Tbsp
• Cumin (roasted and powdered )     - 1 Tbsp

1. Clean the Dal and dry roast it on Medium heat for 10 mins.
2. Add 2 cups of boiling water to the dal in a big pot.
3. Let it boil and then cook it on low heat for 1/2 an hour, till the dal is cooked.
4. Mash the  cooked dal partially and add one more cup of water and bring to boil.
5. Add the grated jaggery and cook on low heat for 15 mins.
6. Melt the butter in a frying pan and fry the Cahsews and Raisins till golden.
7. Add the Dry Ginger and Cumin powder along with the fried cashews, raisns along with the melted butter used for frying.
8. Add the sugar and mix it thoroughly and cook on low for 15 mins.
9. Add the Coconut Milk and cook for 5 mins . Do not boil.
10. Take it off the heat . Taste to check the sweetness. Add more sugar if desired.
11. Let it cool a bit. Serve it warm or cold after lunch or dinner.

 

Fish Moilee

The is a special Creamy Fish Curry from Kerala, my mom's recipe.

• Fish ( boneless or fleshy )      - 2 lb
• Curry Leaves      - 2 sprigs
• Onion (large)      - 1
• Tomatoes      - 2
• Ginger-Garlic paste      - 1 Tbsp
• Green Chillies      - 5
• Pepper pwdr      - 2 tsp
• Turmeric      - 1/4 tsp
• Cinnamon      - 1 inch
• Cardamom      - 6
• Cloves      - 6
• Salt      - 2 tsp
• Coconut Milk      - 8 oz
• Oil ( Coconut Oil )      - 8 Tbsp
• Water     - 1/2 c

1. Wash and Clean the fish. Cut into equal sized pieces.
2. Apply 1 tsp Salt, Pepper and Turmeric to the fish and marinate for an hour or two.
3. Shallow fry the Fish in the Oil for 2 minutes on each side and set aside.
4. Chop the Onions and Tomatoes very small and set aside.
5. Heat the same Oil and add to it the whole spices along with Curry leaves.
6. To this add the Onions and fry till they turn transparent 5- 10 mins.
7. To this add the Green Chillies and Ginger/Garlic paste and fry for 2 mins.
8. Add the tomatoes and remaining salt. Add more salt as per taste.
9. Cover and cook this on low heat till the tomatoes can be mashed .
10. Add the water and let the mixture boil.
11. Add the fish to this and let it all boil, then simmer it for 15 minutes.
12. Add the Coconut Milk and let the mixture just reach boiling point (donot boil).
13. Take the curry off the flame and let it stand for atleast an hour before serving for the fish to absorb the spices.

Tip : Serve hot along with Parathas, Naan, Rice or Appam.
King Fish is good for this recipe. Vegetable oil can be substituted for Coconut Oil .

Spicy Fried Fish

This recipe was inspired by a friend who loves Spicy Grilled Fish .

• Small fish - 3
• Chilli pwdr - 1/2 Tbsp
• Pepper pwdr - 2 tsp
• Turmeric - 1/4 tsp
• Salt - 1/2 tsp
• Garlic pwdr (or Garlic crushed - 2 cloves) - 2 tsp
• Lemon Juice (optional) - 1 tsp
• Oil ( Mustard/Coconut/Veg ) - 5 Tbsp

1. Mix the spices with a little water to form a thick paste.
2. Clean the Fish and make few vertical slits along it surface.
3. Apply the masala and marinate the fish for 2 hrs.
4. In a big frying pan heat the Oil.
5. Fry the Fish for 5 minutes on each side.
6. Drain on paper towel.
7. Serve with Hot Rice and Vegetables. Enjoy !

Tip : The fish can be Pomfret/Mackerel or any flat fish the size of your palm.
It can be baked or grilled for slightly different flavor.
Baking and grilling will reduce the oil but, it will be tastiest when fried.

Masala Prawns

This recipe was shared by my mom. Its delicious.

• Prawns     - 2 lb
• Ginger/Garlic paste     - 4 tsp
• Onion (large)      - 1
• Green Bell Pepper     - 1 or 2
• Tomato paste     - 1 Tbsp
• Tomato     - 1
• Cilantro     - 1/4 c
• Salt     - 2 + 1/2  tsp
• Chilli pwdr     - 1 Tbsp
• Pepper pwdr     - 2 tsp
• Turmeric     - 1/2 tsp
• Oil     - 6 Tbsp

1. Clean prawns and add all the masalas, 2tsp salt and marinate for atleast 2hrs.
2. Chop Onions into fine slices. Cut the Green Bell Pepper into 1 inch pieces.
3. Shallow fry the prawns for few minutes till cooked on both sides about 5 mins.
4. In the same oil fry the Onions till golden brown . Add the Bell pepper and 1/2 tsp salt and fry along with onions on medium to high heat.
5.  Fry for 5 mins till the peppers are cooked but still crunchy. Add the tomato- paste to this and fry for 1 minute.
6. Add the fried prawns to this and mix throughly.
7. Decorate with sliced Tomato and chopped Cilantro.

Tip: For milder preparation reduce the chilli powder by half.
Serve hot along with parathas/naan or rice . Enjoy !

Couscous Salad

This recipe was shared by my friend Sabita . It has become a family favorite.

• Couscous     - 2 c
• Water     - 2 1/2 c
• Capers (optional)    - 2 Tbsp
• Artichokes (optional)    - 1 can
• Black Olives     - 1/2 can
• Onions     - 1/2
• Cucumber     - 1
• Tomatoes     - 2
• Parsley/Mint     - 1/4 c
• Sunflower seeds     - 1/2 c
• Salt     - 1 tsp ( or as per taste)
• Pepper     - 1/4 tsp
• Lemon Juice     - 1 Tbsp
• Olive Oil     - 4 Tbsp

1. Cook the Couscous as per the directions on the packet and let it cool.
2. Chop all the vegetables to make the salad.
3. Add the Olives and capers whole.
4. Add all the spices, Parsley/Mint and  Olive oil to the salad.
5. Add the cooled Couscous and mix throughly.
6. Add the sunflower seeds and Lemon juice and toss well.

Tip : Serve chilled as a salad along with grilled fish or pasta.

Gelatin Cheesecake

This recipe was shared by my friend Rupali.  My kids loved it.

• Cottage Cheese (12 oz)     - 1
• Strawberry gelatin ( 3 oz)    - 3  boxes
• Ready-made Graham Cracker crusts     - 2
• Strawberries     - 1 pint
• Whipped Cream ( 8 oz)     - 1

1. Make  2 packets of the gelatin as per the directions.
2. Add this liquid gelatin on cooling to the Cottage Cheese and blend well in a blender.
3. Pour evenly into crusts and refrigerate until set.
4. Cut up the strawberries and place on top of pie.
5. Make the last box of gelatin as per instructions on box. Pour it on top of fruit  on cooling and put it in refrigerator until set.
6. Put whipped topping on top. Garnish with more fruit.

Mango Pickle

This Mango Pickle is a recipe from Kerala. I put it up at the request of my sister- in- law Teena.

• Green Mango (large)     - 2
• Garlic Clove (big)     - 1
• Curry Leaves     - 3 sprigs
• Green Chillies     - 6
• Mustard     - 1/2 tsp
• Chilli pwdr     - 2 Tbsp
• Turmeric     - 1/4 tsp
• Fenugreek pwdr     - 1/4 tsp
• Asafoteida     - 1/4 tsp
• Sesame oil     - 6 Tbsp
• Salt     - 2 tsp (or as per taste)
• Vinegar     - 3 Tbsp

1. Peel the skin and cut the Mango into small finger nail size pieces.
2. Heat the Oil in a Kadai. When its hot add the Mustard and let it splutter
3. Turn off the heat and add Garlic(thinly sliced), Curry Leaves and Green Chillies.
4. Add all the spices and salt. Heat the mixture for 2 minutes
5. Add the cut Mango pieces to this. Just warm this for 2 minutes only.
6. Do not cook the Mango. Take it off the heat and allow it to cool.
7. Check the salt,  add more if desired.
8. On cooling add the vinegar and mix well.
9. Store in a wide mouthed glass bottle, in the refrigerator

Tip: If you increase the Oil and Salt, then the pickle can stay outside
as long as the oil covers the pickle completely. Otherwise store in refrigerator.
The pickle tastes better after a week. Serve along with rice and vegetables or along with pooris and bhaji. Enjoy !!

Dal Makhani

This recipe was shared by my friend Abhilasha. I had tried several recipes for
Dal Makhani, but I liked her recipe the best.

• Urd Dal (whole with skin)     - 1 c
• Rajma     - 1 c
• Onion (medium)     - 1
• Tomatoes     - 2
• Ginger     - 1 inch
• Garlic     - 3 cloves
• Cilantro     - 1/4 c
• Ghee/Butter     - 3 Tbsp
• Turmeric     - 1/4 tsp
• Chilli Pwdr - 1 tsp
• Coriander Pwdr - 1 tsp
• Hing     - 1/8 tsp
• Cumin seeds     - 1/2 tsp
• Cloves     - 6
• Cinnamon     - 1 inch
• Bay Leaves     - 4
• Crushed pepper     - 1/4 tsp
• Kasoori methi     - 1/4 tsp
• Heavy cream (optional)     - 1/4 c

1. Soak Rajma and  Urd Dal overnight.
2. Pressure cook both together with enough water for upto 2-3  whistles.
3. In a pot add the Ghee/Butter and heat over medium flame.
4. Add to that Hing, Cumin seeds, Cloves, Cinnamon, Crushed Black Pepper, and Bay leaves.
5. Add to this finely chopped Onions, Garlic and Ginger.
6. Saute till Onions are soft about 10 mins.
7. Next add chopped  Tomatoes or crush them in a mixer.
8. Cook this mixture for a while till tomatoes are soft and mashed
9. Then add the Dal to this and add Turmeric, Corriander powder, Red chilli pwdr and salt to taste.
10. To this, add Cream/Butter (optional)  again and then allow it to simmer and cook for at least 30-40 mins.
11. In the end, add a little bit of Kasoori Methi and cook for 5mins.
12. Garnish with Cilantro and serve.

Tip : Serve hot with Rotis/Naan/Rice. Enjoy !!

 

Mutton Biryani

• Mutton ( goat meat ) -     2 lb
• Basmati Rice -     5c
• Oil / Ghee -     1c
• Garlic Paste -     1 Tbsp
• Ginger Paste -     1Tbp
• Onion -     2 large
• Tomatoes - 4 ( optional)
• Cilantro ( chopped ) -     1c
• Mint leaves -      1/4 c
• Yogurt -     1/2 c
• Salt -     3 - 4 tsp (as per taste)
• Turmeric -     1 tsp
• Garam Masala -     1 tsp
• Chilli pwdr -     1 Tbsp
• Coriander pwdr -     1 Tbsp
• Fennel pwdr -     1/2 tsp
• Bay Leaves -     4
• Pepper corns -     10
• Cloves -     10
• Cinnamon -     2 inch
• Cardamom -     10
• Star Anise -     3
• Water -     2 c

1.  Clean  and cut the mutton into 2 inch pieces. Marinate this with all the powder spices, 1 tsp salt and the yogurt for atleast an hour.
2. Heat the Oil in a big Non-stick or Aluminium pot.
3.  Add the finely chopped Onions till golden brown. Remove half and set aside.
4. Add the Ginger and Garlic pastes and fry for few minutes.
5.  Add the Mutton along with half of the  Cilantro and Mint ( and chopped Tomatoes which are optional).
6. Keep frying the Mutton in the masala for 5 minutes.
7.  Add the 2c of Water to the pot and let it come to a boil.
8.  Reduce the heat and let it cook for 1-1/2 hrs on medium/low heat.
9. Fill a big Pot 3/4 with water and bring it to boil and add 1tsp salt.
10.  Wash the rice and add it to this boiling water.
11. Let the rice half cook for 15/20 minutes and drain.
12. Layer the Mutton and Rice in a pot or big Aluminum tray adding the fried Onions, Cilantro and Mint to the layers of Rice along with little Salt.
13. If the Pot /Aluminum tray  can be placed in an oven, bake it covered for 1hr at 350F.
14.  Otherwise cover the Pot and let the Biryani cook on low heat for another 15/20 minutes.
15. Leave it in the Pot for and hour without mixing.

 Tip : You can also add red/yellow food color to 1/4c of cooked rice during layering. You can garnish with fried Onions/Cashews/Raisins berore serving.

 Serve Along with Raita ( Yogurt salad ) and Pappad. Enjoy!! 

Seven Cup Burfi

• Melted Butter (Ghee)     -   1 c
• Dessicated coconut     - 1 c
• Besan     - 1 c
• Sugar     - 3 c
• Milk     - 1 c
• Cardamom     - 20

1. Powder the Cardamom and keep aside.
2. In a Non-Stick pan melt the Butter ( 2 sticks) to make 1 cup Ghee.
3. Roast the Besan in the Ghee on low flame for 5 mins.
4. Add the Dessicated Coconut and mix for 1 minute.
5.  Add all the ingredients except cardamom and cook for 20 mins on medium flame.
6. Stir the mixture continuosly . Add the powdered cardamom and mix well.
7. Grease a 11 inch steel or Aluminium plate and pour the mixture.
8. Let the mixture cool for 10 mins and cut it into squares.
9. Let this cool completely for 3 hours before removing the squares.
10. Store the Burfi in an air-tight container.

Date Cake

• Dates (chopped)     - 1 c
• Sugar     - 1 c
• Veg.Oil     - 1 c
• Flour     - 1 1/2 c
• Eggs     - 3
• Butter Milk / Sour Milk     - 1 c
• Baking Soda     - 1 tsp
• Nutmeg pwdr.     - 1 tsp
• Clove     - 8
• Cardamom     - 8
• Cinnamon     - 1 inch

1. Cook Dates in little water then mash them and keep them aside.
2. To the Flour add the Baking Soda, Nutmeg pwdr,   Powdered Cinnamon, Cloves  and Cardamom.
3.  In a Big Bowl beat the Vegetable Oil with the Sugar.
4. Add the Eggs, one at a time to the Sugar-Oil mixture and beat well.
5. Add the Flour little at a time and mix well.
6. Add Butter Milk and Dates at the end and mix well.
7. Oil a 9 inch round cake pan, pour the batter into it and bake at 350F for 45 to 50 mins.
8. Check if the cake is done by poking a tooth pick in the center of the cake. It should come out clean.
9. Cool the cake for 2 hours before cutting.

Tip : Store the cake in an air-tight container after cooling. Store in the refrigerator for a longer shelf life.

Churma ladoo

• Wheat Flour     - 1 1/2 c
• Rava     - 1/2 c
• Ghee     - 1/4 c
• Jaggery     - 3/4 c
• Cardamom     - 10
• Veg. Oil     - 2 Tbsp
• Warm Water     - 2 c
• Poppy Seeds     - 1/4 c ( optional )

1.  Mix the Flour and Rava together with the Oil till you get bread crumb consistensy.
2. Add the Warm Water little at a time to form a hard dough.
3. Roll this dough out into thick chappatis and cook on both sides, thoroughly on low flame.
4. Break the chappatis into small bits and powder them in a grinder or food processor.
5.  Mix the Jaggery, Powdered Cardamom and Ghee to this powdered chappatis and form ladoos.
6. Roll the Ladoos in the Poppy seeds. Store in and air-tight container.

Tip : Shelf life is 3-4 days. For longer life store in refrigerator. Bring to room temperature before serving. Leave at room temperature for 2-3 days or store in the refrigerator to keep for longer time.

Prune Cake

This delicious cake recipe was shared by my sister-in-law Teena.

• Prune     - 1 c
• Sugar     - 1 c
• Veg.Oil     - 1 c
• Flour     - 1 1/2 c
• Eggs     - 3
• Butter Milk     - 1 c
• Baking Soda     - 1 tsp
• Nutmeg pwdr.     - 1 tsp
• All Spice pwdr.     - 1 tsp
• Cinnamon pwdr.     - 1 tsp

1. Cook Prunes in little water then mash them and keep them aside.
2. To the Flour add the Baking Soda, Nutmeg,Cinnamon and All Spice.
3.  In a Big Bowl beat the Vegetable Oil with the Sugar.
4. Add the Eggs, one at a time to the Sugar-Oil mixture and beat well.
5. Add the Flour little at a time and mix well.
6. Add Butter Milk and Prunes at the end and mix well.
7. Oil a 9 inch round cake pan, pour the batter into it and bake at 350F for 45 mins.
8. Check if the cake is done by poking a tooth pick in the center of the cake. It should come out clean.
9. Cool the cake for 2 hours before cutting.

Tip : Store the cake in an air-tight container after cooling. Store in the refrigerator for a longer shelf life.