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.

Kerala style Nadan Egg Roast

Here I am after a long summer break.I hope all of you had good fun too.Its school time again and boy is it hot!!!Yesterday my LM came back looking like a tomato her cheeks were red because of the heat.It is very important to keep them hydrated and also nutritious food.Eggs are always high priority on the check list to good food.Not to forget they are super easy to cook and makes a delicious meal everytime.

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 :)

Tomato Chutney

Spice up that plain dosa with this tangy spicy tomato chutney.It can add that zing to the bland wheat dosa/adais!

You need

Tomato 1 medium chopped
Onion 1 medium chopped
Curry leaves few
Cilantro few sprigs
Garlic 2
Ginger a small piece
Red Chilli powder 1/2 tsp(as much spice as you like)
Coconut scrapped 2 tablespoons
Salt to taste
Oil 1 tablespoon
Mustard seeds 1 tsp

• Heat oil in a pan, add the mustard seeds and let it pop, next add the curry leaves, then the onions, garlic, ginger.let it all fry until the raw onion taste goes away.
• Add the tomato and let it fry until soft.Next add the coconut, salt and red chilli powder.Fry for about 2 minutes.
• Set it aside on a plate to cool.Once it cools down, blend it into a smooth paste, add water if you need.
• Serve with hot dosas, adais.

Sending this to Kerala Kitchen @ A Girl's Diary

Tomato Chutney

Spice up that plain dosa with this tangy spicy tomato chutney.It can add that zing to the bland wheat dosa/adais!

Avial

I wanted to make an Onam post, its a few days post Onam now.Anyway I had known to make this dish.Its a popular south indian dish, and since we are geographically closer to Kerala many dishes make their way to our menus too.Avial is a mixture of vegetables, many shops have specially packed 'avial' vegetables during Onam.Mostly stiffer vegetables are used in this dish.

To make this dish,you need

Vegetables a little of each (beans, carrots, elephant yam, ash gourd, yellow pumpkin, drumsticks(murungakka) and cluster beans) chopped it into longer pieces.
Turmeric powder a pinch
Salt to taste
Yogurt/Curd 1 tablespoon

Make a paste of the following:
Coconut 2 tablespoon
Cumin seeds 1 tsp
Garlic 2 pods
Baby/sambar onions 4
Green chillies 2 nos(as per your spice tolerance)

To temper:
Coconut oil 2 tablepoons
Mustard seeds 1 tsp
Curry leaves few
Baby onions 2 chopped finely


-You would need to cook the vegetables in a little water with salt (which take longer to cook separately and the one ones which cook sooner separately )and then mix them all together.
- Add the turmeric powder, and the coconut paste into the mixed vegetables.Cook until all the vegetables are cooked soft.
- Add the yogurt to the avial.Now do the tempering and add to the avial.
- Serve the avial with steamed rice and sambar :)

Sending this to A girl's Diary event : The kerala Kitchen 

Avial

I wanted to make an Onam post, its a few days post Onam now.Anyway I had known to make this dish.Its a popular south indian dish, and since we are geographically closer to Kerala many dishes make their way to our menus too.Avial is a mixture of vegetables, many shops have specially packed 'avial' vegetables during Onam.Mostly stiffer vegetables are used in this dish.

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