Nendran pazham pradhaman/payasam/Ripe plantain payasam

I love Onam because it reminds me a lot of my childhood days when my then lovely neighbours used to pass on lovely food.Back then it was really exciting to get food from friends' or even eat from out.Small kiddy wishes we used to have.

Wishing all my friends from Gods own country(Kerala) a prosperous Onam.

Mutton Stew - Easter Recipe

This recipe I've been really late in posting.Its my favourite among of all my mom's festival dishes.Most festive days Christmas or Easter day mornings we have this stew and I always ask mom to make it.Its not Easter not now but i have to post this recipe now.

Chicken fry with coconut milk

We have a Restaurant that has a large grill outside it and everytime we pass it we were tempted to buy until last week we tried it.Yuck it was the worst grilled chicken ever!My LM who is an absolute chicken lover hated it.Until i made this for her the next day as promised I was scared she'll detest chicken after having that grilled one!

This dish tastes best with an easy dal and rasam just an everyday lunch can be taken to totally different levels with this chicken fry.This is a the first time I tried adding coconut milk to a dry chicken dish and it was one winner of a recipe.

You need 

Chicken 250 gms
Potato 2 small

Marinade
Crushed ginger 1/2 inch piece
Crushed garlic 5-6 pods
Green chilli 1
Curry leaves 5-6
Aniseeds/Saunf/perumjeerakam 1 tsp
Salt to taste
Turmeric powder 1/2 tsp
Chilli powder 1 tsp



Crush all the above in a mortar and pestle and add it to the chicken.And rub it onto the chicken and leave it in the refrigerator over night.

To make the gravy
Coconut oil 2 tablespoons
Curry leaves 2 sprigs
Mustard seeds 1 tsp
Onion 1 large sliced finely
Tomato 1 small
Coconut milk 1/4 cup
Roasted and crushed whole spices (2 cardamoms,cloves,cinnamon and one petal of a star aniseed)

• Heat oil in a wide kadhai/wok, add the mustard seeds and curry leaves, now add the onions.
• Add the chicken once the onions go transparent.
• Let this cook in its own juices don't add any water.Add the tomato and cover.
• Add the potatoes once the tomato is all broken down.
• Cover and cook until chicken is tender and soft.
• Check for spices if you want it more spicy add half a spoon of garam masala to this.
• Add the coconut milk at the end once the chicken and potatoes are done.
• Cook on low heat until the coconut milk is all soaked up by the chicken.
• Serve hot with sambar, rasam and cabbage kootu like i did!

Enjoy creamy delicious chicken fry with less oil :)

Sending this to Side dish mela  ,

Motions and Emotions Event ,

Chicken fry with coconut milk

We have a Restaurant that has a large grill outside it and everytime we pass it we were tempted to buy until last week we tried it.Yuck it was the worst grilled chicken ever!My LM who is an absolute chicken lover hated it.Until i made this for her the next day as promised I was scared she'll detest chicken after having that grilled one!

Chicken Fry - A friendly Guest post

I had decided to do a guest post each month.Last month it was an Onam special this month its this chicken dish. Vidya was my neighbour when i used to stay in Bangalore three years ago.We are still sms friends :) and we are hoping to discuss our kids' weddings via sms too :) I used to wonder why these mobile phone operators gave sms packs now i know its for people like us.We easily send around 100 sms each day good work outs for both our fingers and the mobile phones :D

Vidya was my second neighbour after i got married. I'm usually not a very outgoing person but still i can shut up and sit inside so one day when my DH told me theres a tamil family next door and they have a baby too i went knocking on their door and little did i know i found the friend - mentor- soul sister call her anything but she's been a part of me ever since.We used to speak to each other daily over the intercom then chat at nights being next door.We used to chat and take long strolls with our babies.What a beautiful time we had and now both of us often miss those times.Oh and i forgot to mention how we used to exchange food :D yum the best part.We both used to try food and exchange it!I still miss having a good neighbour like her and i know noone can take her place ever.This is one such recipe from Vidya's kitty and she's one enthusiastic girl when it comes to cooking especially nonveg dishes!

Here's how she makes it :

Ingredients : 
Curry leaves few sprigs
Coconut milk quarter cup
Green chillies 2 slit
Coriander leaves to garnish
Lime juice of half a lime
Oil 2 tablespoons

Marinate chicken with all of the below spices  for half hour or more :

Chicken 250 gms 
Chilli powder 1 tsp
Dhaniya powder 1/2 tsp
Jeera powder 1/2 tsp
Corn flour 1 tablespoon
Ginger garlic paste 1 tsp
Garam masala 1/2 tsp
Turmeric powder 1/4 tsp
Curd 1 tablespoon 

• To marinate with chilli powder ,dhaniya and jeera powders, turmeric powder, corn flour, ginger garlic paste and garam masala with curd and salt.Allow to rest for half hour. 
• Shallow fry the chicken until done.
• Heat oil in a pan, add curry leaves, green chillies and add quarter cup coconut milk and add chicken and cook until it becomes dry.
• Garnish with coriander leaves and squeeze lime juice.

Serve hot with ghee rice or roti or parotta :) 

Thank you for the lovely recipe my dear Vidya.

Chicken Fry - A friendly Guest post

I had decided to do a guest post each month.Last month it was an Onam special this month its this chicken dish. Vidya was my neighbour when i used to stay in Bangalore three years ago.We are still sms friends :) and we are hoping to discuss our kids' weddings via sms too :) I used to wonder why these mobile phone operators gave sms packs now i know its for people like us.We easily send around 100 sms each day good work outs for both our fingers and the mobile phones :D

Semiya coconut milk payasam/kheer/pudding

Wishing all my dear friends a Prosperous and Healthy Tamil New Year.

 புத்தாண்டு உஙக‌ளுக்கு மகிழ்சியாக மலர வாழ்த்துக்கள்!

  Celebrations are many in India and they are all associated with food sweets.Each festival holds an unique bond to a whole range of foods and sweets. Payasams/kheers are many and one of it has to be a part of every celebration.

Of all the payasams, Semiya payasam made out of milk is the easiest and tastiest to make.I just recently tried making it with coconut milk and i loved it.Being a south indian, coconut in all its forms has to be by far a favourite.But this is different, it was just a refreshing taste in the simple milk payasam.

You need

Semiya/vermicilli 1/2 cup

Milk 1 and half cup

Coconut milk 1 and half cup

Sugar 3 tablespoons or to taste

Water half a cup

Cashew nuts 1 tablespoon

Dry grapes/raisins 2 tablespoon

Cardamom pods crushed 3

Roasted coconut flakes/dessicated coconut 1 tablespoon

ghee 2 tablespoons 

• Add semiya in a thick bottom pan and roast it in a spoon of ghee until slightly brown or use roasted vermicilli. Remove the semiya to a plate.In this same pan fry cashews and raisins until brown keep aside.
• Add milk to the pan let it heat add the sugar once its dissolved add the semiya and water.Ccook the semiya until soft.
• Add crushed cardamom pods and fried nuts and raisins.
• Toast the coconut in some ghee and add it to the milk mix.
• Once the semiya has cooked check for sugar and add the coconut milk.Once the coconut milk has been added just stir once and turn off the heat.

Serve flavourful payasam hot or cold as you like.We love ours luke warm :) 

Semiya coconut milk payasam/kheer/pudding

Wishing all my dear friends a Prosperous and Healthy Tamil New Year.

 புத்தாண்டு உஙக‌ளுக்கு மகிழ்சியாக மலர வாழ்த்துக்கள்!

  Celebrations are many in India and they are all associated with food sweets.Each festival holds an unique bond to a whole range of foods and sweets. Payasams/kheers are many and one of it has to be a part of every celebration.

Ghee Rice/Nei choru

I love this rice especially with some easy non vegetarian curry, it tastes superb and makes a magnificent treat for guests coming over!The only tedious part about this recipe would be extracting the coconut milk but we have alternatives now- tinned/canned coconut milk for the lazy ones :)
Wishing all my friends around the world - Eid Mubarak :)

I don't know why they call this ghee rice/nei choru because the coconut milk in it is so dominantly taking over all the flavours.In our home, we all prefer this to biryani as biryani is a little heavier but this ghee rice is flavourful and light as well.

 I just added the normal whole spices to this but you can make it as lavish as you want with dry fruits and even more ghee! I just like the simple coconut milk flavoured rice and the way it complements a simple coconut basede gravy ----- heavenly!

 

You need
Basmati rice 2 cups (soaked for half hour and drained)
Coconut milk(thick) 1 cup
Water 2 cups

To season the rice
Ghee 1 tablespoon + Oil 1-2 tsp
Whole spices - cardamom,cloves - 3-4 each ,star anise & cinnamon - 1-2 pieces each
Baby onions/sambar onions 10 nos sliced finely
Green chillies 2 nos slit length wise
Curry leaves 2-3 sprigs
Ginger garlic paste 1 tsp
Salt to taste
Turmeric power 1/2 tsp

•  Heat a nonstick vessel, add the ghee and oil and once hot, add the whole spices, baby onions, curry leaves, green chillies and saute well, take care to not burn the onions i feel it spoils the appearance of the rice.
• Add the basmati rice and saute it well until translucent in the oils.
• Now add the coconut milk and water required for the rice to cook.
• Add the turmeric and salt to taste and mix well.
• Cover and cook for 12-15 minutes until the rice puffs up.

• Serve hot with any spicy coconut based vegetarian gravy or chicken curry and raita.

Sending this to Show me your HITS -Rice , 30 minute meal mela, South Indian Cooking and Bachelor,s feast

Ghee Rice/Nei choru

I love this rice especially with some easy non vegetarian curry, it tastes superb and makes a magnificent treat for guests coming over!The only tedious part about this recipe would be extracting the coconut milk but we have alternatives now- tinned/canned coconut milk for the lazy ones :)
Wishing all my friends around the world - Eid Mubarak :)

Appams

This is a kind of pancake made of rice,mainly a breakfast item, tastes great with non veg or vegetarian gravies.Or just plain milk or coconut milk and sugar,honey. Its a popular dish in kerala but since we are closely located to kerala geographically most of our recipes are greatly influenced by the keralite taste.

To make appams you need :

Ingredients
Raw rice 3 cups
Boiled rice 1 cup
Cooked rice 1 cup
Grated coconut 1 cup
Soda bicarbonate a pinch
Salt to taste

You need to ,

• Soak the rices all in a bowl for about 2 hours.And then grind all of the above into a fine paste.
• It should be a watery batter only then will the appams turn out soft.
• Once you grind the batter add salt and also add a pinch of soda bicarb and allow to ferment over night (then will appams come out soft).
• Once the batter ferments(ie. next morning) the appams are ready to be made.

To make appam ,

• You would need a kadai(similar in shape to a wok) ,I use a nonstick one and a lid to cover it.Heat the kadai sufficiently and rub oil on the it, now pour the batter about 2 ladles full and you need to circle the kadai so it forms a circular pancake around the sides of the kadai. Cover the kadai and allow the sides to turn brown and crispy.The centre will form perforations and then its done.
• Serve appam with any stew, chutney or milk or coconut milk or even honey tastes superb :)

Variations :
Once you pour the batter onto the kadai and its half done you can break an egg onto it for egg appams, or add powdered jaggery for a sweet appam and cover it to be fully cooked, all forms of appams :)

Sending this to Kerala Kitchen @A girl's Diary

Appams

This is a kind of pancake made of rice,mainly a breakfast item, tastes great with non veg or vegetarian gravies.Or just plain milk or coconut milk and sugar,honey. Its a popular dish in kerala but since we are closely located to kerala geographically most of our recipes are greatly influenced by the keralite taste.

To make appams you need :

Ingredients
Raw rice 3 cups
Boiled rice 1 cup
Cooked rice 1 cup
Grated coconut 1 cup
Soda bicarbonate a pinch
Salt to taste

You need to ,

• Soak the rices all in a bowl for about 2 hours.And then grind all of the above into a fine paste.
• It should be a watery batter only then will the appams turn out soft.
• Once you grind the batter add salt and also add a pinch of soda bicarb and allow to ferment over night (then will appams come out soft).
• Once the batter ferments(ie. next morning) the appams are ready to be made.

To make appam ,

• You would need a kadai(similar in shape to a wok) ,I use a nonstick one and a lid to cover it.Heat the kadai sufficiently and rub oil on the it, now pour the batter about 2 ladles full and you need to circle the kadai so it forms a circular pancake around the sides of the kadai. Cover the kadai and allow the sides to turn brown and crispy.The centre will form perforations and then its done.
• Serve appam with any stew, chutney or milk or coconut milk or even honey tastes superb :)

Variations :
Once you pour the batter onto the kadai and its half done you can break an egg onto it for egg appams, or add powdered jaggery for a sweet appam and cover it to be fully cooked, all forms of appams :)

Sending this to Kerala Kitchen @A girl's Diary

Coconut milk rice

This recipe is a good combination for chicken or mutton curries.And very easy to prepare in a cooker.
You need:
Rice 2 cups soaked for half and hour and drained(i usually use sona masoori rice,basmati can be used too)
Pepper corns 1 tsp
Curry leaves chopped 1 Tblspn
coriander leaves 1 Tblspn
Coconut milk 1 small packet (Maggie coconut milk powder will make 2 cups of coconut milk)
Water 3 cups
salt as reqd
Turmeric powder 1/2 tsp
GReen chillies 1 chopped finely
Oil 2 Tblsp
Mustard seeds 1 tspn

Method

• In a cooker, add oil and mustard seeds and allow to pop.Add curry leaves,pepper corns,green chillies.
• Add the drained rice and fry till the water is all gone.
• Add coconut milk(2 cups) + water(3 cups) = 5 cups in all.[i add 2.5 cups water for each cup of rice]
• Add salt,turmeric powder and coriander leaves.Cover and cook for 4 whistles on high flame.
• Serve with non veg curries.

Coconut milk rice

This recipe is a good combination for chicken or mutton curries.And very easy to prepare in a cooker.
You need:
Rice 2 cups soaked for half and hour and drained(i usually use sona masoori rice,basmati can be used too)
Pepper corns 1 tsp
Curry leaves chopped 1 Tblspn
coriander leaves 1 Tblspn
Coconut milk 1 small packet (Maggie coconut milk powder will make 2 cups of coconut milk)
Water 3 cups
salt as reqd
Turmeric powder 1/2 tsp
GReen chillies 1 chopped finely
Oil 2 Tblsp
Mustard seeds 1 tspn

Method

• In a cooker, add oil and mustard seeds and allow to pop.Add curry leaves,pepper corns,green chillies.
• Add the drained rice and fry till the water is all gone.
• Add coconut milk(2 cups) + water(3 cups) = 5 cups in all.[i add 2.5 cups water for each cup of rice]
• Add salt,turmeric powder and coriander leaves.Cover and cook for 4 whistles on high flame.
• Serve with non veg curries.

Chicken stew

This is a dish my mom makes on special occasions for breakfasts with idlis or appams.And its the best breakfast ever!

You need :
Chicken 500gms
Onions 2 big sliced finely
Tomatos 1 big diced
Chillies 2 slit
curry leaves 2 sprigs
bay leaf 2
ginger garlic paste 2 tsp
cilantro chopped finely 2 Tbpn
1 packet maggie coconut milk powder.(or you are more than welcome to use fresh coconut milk)
Turmeric powder 1/2 tspn
salt to taste


(*) Dry roast and grind to fine powder the following:
1 Tbsp pepper corns,3 cardamoms,3 cloves, 1 Tbsp fennel seeds
Method:

• In a nonstick pan, fry bayleaves, chillies, curry leaves for 2 mins.
• Add onions and saute till translucent, add ginger garlic paste once the onions are done.
• Add the chicken pieces and tomatoes.Cover and cook well till chicken is done.
• Add the ground masala powder (*) and cook.
• Add turmeric powder,salt and the coconut milk powder mixed in water (as per instructions on the pack).
• Garnish with cilantro.

[fresh coconut milk can be used as well,but needs to be added at the end or else chances of curdling]

Chicken stew

This is a dish my mom makes on special occasions for breakfasts with idlis or appams.And its the best breakfast ever!

You need :
Chicken 500gms
Onions 2 big sliced finely
Tomatos 1 big diced
Chillies 2 slit
curry leaves 2 sprigs
bay leaf 2
ginger garlic paste 2 tsp
cilantro chopped finely 2 Tbpn
1 packet maggie coconut milk powder.(or you are more than welcome to use fresh coconut milk)
Turmeric powder 1/2 tspn
salt to taste


(*) Dry roast and grind to fine powder the following:
1 Tbsp pepper corns,3 cardamoms,3 cloves, 1 Tbsp fennel seeds
Method:

• In a nonstick pan, fry bayleaves, chillies, curry leaves for 2 mins.
• Add onions and saute till translucent, add ginger garlic paste once the onions are done.
• Add the chicken pieces and tomatoes.Cover and cook well till chicken is done.
• Add the ground masala powder (*) and cook.
• Add turmeric powder,salt and the coconut milk powder mixed in water (as per instructions on the pack).
• Garnish with cilantro.

[fresh coconut milk can be used as well,but needs to be added at the end or else chances of curdling]