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Showing posts from February, 2012

Citrus Baked Chicken

Citrus Baked Chicken
Here is the recipe for an easy baked chicken with the refreshing and lively citrus and garlic flavor.I was looking around for a sticky citrus flavored chicken and found some very tempting recipes in the net. I tweaked some recipes into one that suits my preference and taste and it came out delicious. This is a great recipe for simple and quick meal. Marinated the chicken and leave it in the fridge overnight(for better results) and  place it in oven and bake.I have used orange marmalade,sugar free variety to baste the chicken and give it a rich tangy, sweet coating and glaze.

Chicken Drumsticks- I used 4

For the marinade
Juice of one orange
Juice of half lemon
Lemon zest- 1/2 tsp
Orange Zest - 1/2 tsp
Garlic paste- 1 tsp
Ginger paste- 1 tsp
Soya sauce- 3 tsp
Vinegar- 1 tsp
Pepper powder- 1/2 tsp
Shredded chilly- 1/2 tsp (optional)
Cloves - powdered-3-4
Cinnamon powder- a pinch
Sugar- 1 tsp
Salt to taste
Oil- 2 tsp

To baste the chicken
Orange Marmalad…

Thakkali Pachadi

Thakkali Pachadi
Today's recipe is a simple and lightly tangy pachadi made with tomatoes. It is quick side dish for rice. All you need to do is to saute tomatoes and add spiced yogurt. In some regions the tomatoes are not cooked. They are just smashed with hands and yogurt is mixed followed by tempering.You can use any of this methods either raw as a salad or briefly cooked. It has a nice cooling effect on the body and is healthy and delicious.

Tomatoes- 4 medium
Green chilly- 2
Dry red chilly- 2
Mustard seeds- 1/2 tsp
Curry leaves- a few
Sugar-1 1/2 tsp
salt to taste
oil- 2 tsp

Yogurt- 1 1/2 cup
Grated coconut-1/4 cup
Cumin- a pinch

Cut tomatoes into cubes. Heat oil in a pan and add mustard seeds. When the splutter add curry leaves and dry red chilly and fry for a few seconds. After this add diced tomatoes and green chilly,sugar and salt and saute till the tomatoes get soft and cooked. Switch off the flame and let it cool down
Meanwhile make a paste of grated cocon…

Sarkara Appam

Sarkara Appam
This is a quick and instant snack.It is made with wheat flour and sarkara/jaggery. Wheat flour,banana and jaggery is made into a smooth thick paste and fried. There is no need to ferment and you can use it instantly.For best results and taste use smaller type bananas. In Kerala we use  cheru pazham or palayam thodan or you can use ripe plantains or ethapazham which can be easily mashed. Try this, it is simple and very tasty.

Wheat flour- 1 1/2 cup
Jaggery powdered-  3/4 cup
(adjust according to sweetness you like
and also according to the type of banana)
Banana/cheru pazham-3
Cardamon crushed- 5
Dry ginger/chukku - a pinch
Salt- a pinch
Ghee- 1/2 tsp
Oil for frying

Mix powdered jaggery with 1/2 cup of water and bring to boil. When it dissolves completely switch off and allow to cool. In a blender make a paste of this jaggery water and banana.
In a bowl add wheat flour, crushed cardamon, dry ginger powder  salt and ghee and finally the the banana jaggery paste…

Meen Peera Pattichathu

Meen Peera Pattichathu
Meen peera pattichathu is a traditional sea food delicacy of Kerala. It is usually made with small fish like anchovies or sardine. Here I have used smelt fish. The fish is cooked in spiced coconut and Kudampuli/gambooge  mixture and is cooked till they is no gravy left.It is served as a side dish for rice.
Ingredients Fish - 1 lb Grated coconut- 3/4 cup Kudampuli- 3 Green chilly-3 shallots- 5-6 Ginger- 1 inch thick Turmeric powder- 1/3 tsp Chilly powder- 3/4 tsp Salt to taste
For tempering Mustard seeds- 1/2 tsp Fenugreek seeds- a few Dry red chilly 3 Curry leaves- one spring Two tsp of coconut oil
Wash and clean fish and keep aside. Make a course paste of coconut, turmeric powder,chilly powder shallots,ginger and green chilly. In a cooking pot add this mixture along with the fish, salt and kudampuli. Sprinkle a little water not more than 1/4 cup. Cover and cook till done. Make sure that it becomes dry and there is no moisture left. Heat oil in a pan and ad…

Kapplanga Thenga Aracha Curry/Green Papaya Curry

Kapplanga Thenga Aracha Curry/Green Papaya Curry

 Today's recipe is a humble green papaya charu curry.The chief ingredient is raw papaya and the curry base is a spiced coconut paste.Papaya is very common in Kerala and there are several recipes using green papaya.It is rich source nutrients and is widely known for its medicinal properties.My favorites is papaya thoran and this charu curry.It is a real comfort food and is served over rice. Have it with rice, vegetable thoran and pickle or spicy fish fry and it makes a perfect healthy meal.
Ingredients Green papaya  cubed- 3 cup Green chilly-4-5 Turmeric powder- 1/3 tsp Salt to taste
To make the paste Shredded Coconut- 1 cup pearl onion- 4-5 (or a small piece of onion) Garlic -2 cloves
For tempering Mustard seeds- 1/2 tsp Dry red chilly-2 Curry leaves- a few

Peel off the skin of the papaya and wash it under running water once again. Cut open the papaya and scrape off the seeds using a spoon. Now cut papaya into medium sized cubes. Cook this along …

Carrot Halwa- A Guest post at Zesty South Indian Kitchen

Today is an exciting day as I have been invited to Swathi's home- Zesty South Indian Kitchen. Yes you guessed right,my first ever guest post and I am so excited :) When Swathi asked me to do a guest post,I just could not believe it and I felt honored.This being my first guest post makes it even more special.

Blogging was one of the best things that has happened to me, in the past two year.I started this space to express my love for flavors and my humble space was blessed with visits by some really versatile bloggers with great culinary talent. Swathi was one such early friends who's passion and energy has always been inspiring and filled me with awe.She presents delish food and always has a healthy edge to her cooking, with I really admire.

Today I am posting my favorite desserts of all Carrot Halwa. It will soon be( it is) celebration time for Swathi and her family.Her bundle of joy has arrived. This one is for you, Swathi.. For the full recipe please visit Swathi
Thank you …

Potato Paneer Bonda

Potato Paneer Bonda
 This is a quick snack all fried and crispy with a delicious filling inside.It is a simple paneer and potato stuffing and has a South Indian touch to it.It is a wonderful snack and also can be served as an appetizer.
To make batter
Gram flour- 1 1/3 cup
Turmeric- 1/3 tsp
Chilly powder-1/2 tsp
Hing- a pinch
salt to taste
Water as required to make a smooth paste

For the filling
Potato- 3 medium
Paneer- 100 grams
Onion- 1 medium
Ginger and garlic paste- 1 tsp
Turmeric powder-1/3 tsp
Green chilly finely chopped- 3
Coriander leaves- finely chopped- a handful
Garam masala- 1/2 tsp
lemon juice- a few drops
hing-a pinch

To make the filling first boil potatoes and when cool peel of the skin and mash it. Crumble paneer finely with your hands and keep aside.
Heat oil in a pan and when hot add a pinch of hing followed by onions and saute till it changes color. Saute ginger garlic paste and green chilly till its raw flavor disappears. Add turmeric powder and garam ma…

Kozhi Nirachathu (Malabar Stuffed Chicken)

Malayalees especially from Malabar needs no introduction to this dish. It is one of the popular dishes among the Malabar Muslims. It is stuffed and roasted chicken and is usually made on festive occasions.The cuisine  of Malabar is rich and has many unique recipes and this stuffed chicken has a unique flavor and wonder it is so popular!

Kozhi nirachathu means stuffed chicken.The stuffing is a spicy onion and egg masala. This recipe invokes some sort of traditional and nostalgic feeling of good old times,with joint families and huge gatherings and bountiful supply of food. Here I have used Cornish hen, it is small and is perfect for one family dinner.

This is the first time that we tried this recipe.We made it as part of our Christmas dinner and is now a family favorite.Recipe source is from here

To marinate
Whole chicken-1
Red chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Lemon juice- a few drops

For the stuffing
Onion sliced- 1 medium
Ginger-1 …

Bitter Gourd/Pavakka Theeyal

Bitter Gourd/Pavakka Theeyal
Pavakka/bitter gourd theeyal is a traditional Kerala recipe. Bitter gourd is cooked in a tangy and spicy gravy. The aroma of theeyal comes from roasted coconut and spices.In addition to bitter gourd this recipe needs a generous amount of pearl onions. Together it forms a delicious combination and the bitterness of  the pavakka will get reduced. It is a perfect accompaniment with rice.

Pavakka/bitter gourd thinly sliced- 3 cup
Pearl onion or shallots sliced- 2 cups
Sliced ginger- 2 inch thick
Slit green chilly-2
Curry leaves - a few
Tamarind-1/3 cup (pulp)
Sugar- 1/2 tsp
mustard seeds- 1/2 tsp
Salt to taste

To roast and grind
Coconut grated- 1 cup
Dry red chilly-8
( add according to your tolerance)
Coriander seeds- 3 tsp
Turmeric powder- 1/3 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 1 spring

Cut bitter gourd into thin slices. Add salt and a pinch of turmeric and mix well. Heat three to four tsp of oil in a pan and add this. Saute this till it …

Ammini Kozhukattai

Ammini Kozhukattai
Ammini Kozhukattai/ Mani Kozhukattai is a savory snack made with rice flour, steamed and finally tempered. This savory pearl mothakas can be served as a quick snack or a brunch. I do not know from where this recipe derived its name but is usually made with left over kozhakattai or idiyappam dough.

This is not the traditional version where tempering is done with a spicy urad dal mixture, which is often used as a filling for uppu kozhakattai. Here I have used chutney powder/idly powder for the spicy seasoning. My mom makes it this way or with just roasted coconut as seasoning.If you have prepared chutney powder in your pantry this snack can be prepared quickly. Try this, you will surely love it.
Ingredients For the kozhakattai Rice flour- 2 cups Water- 1 to 1 1/3 cup Salt to taste Sugar- 1/2 tsp Ghee- 1/2 tsp
For the podi Urad dal- 2 tsp
Channa dal- 1 tsp
Dry red chilly- 3-4
Asafoetida- a pinch
salt to taste ( if you do not have chutney powder) For the tempering Mustar…
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