Batura

A puffed ,soft and fluffy flat bread made of all purpose flour and yoghurt as the main ingredients with some fermenting agents. It is really easy to make, yet so delicious and fluffy....

Ingredients

All purpose flour: 2 Cups

Thick yoghurt: 2 tbsp

Instant Yeast : 1/2 tsp

Baking powder: 1/4 tsp

Sugar:1tsp

Salt

Semolina:2 -3 tbsp

Warm water

Cooking oil

Method

Mix all the dry ingredients together. Make a small well in the middle ,add yoghurt and start kneading.

If the mix is too dry add little water and make a sticky,soft dough
cover it with a wet cloth and keep aside for 2-3 hours for fermenting. This will become double in size after fermenting.
Make big lemon sized balls out of it and flatten using a rolling pin.( I use oil for flattening. When I used flour for it, it was very difficult for me)
Heat the oil in a deep pan(for deep frying)
Fry well the baturas one by one by flipping them.
Take out and serve hot...

Enjoy.........
The best combination for this battura is Channa Masala. Click the image for the recipe

Egg Potato Curry

I got this yummy,mind blowing recipe from the famous culinary author Mrs.K.M Mathew. Yesterday while I was searching for an egg recipe over the internet, I got stuck in this creamy egg curry with potatoes. The best part came in my mind is that there is no need to cut that much of onion as of a normal egg roast. 
Actually is it an egg curry with potatoes or a potato curry with eggs??????

Ingredients :

1. Eggs : 3
2. Potatoes(cubed into small pieces ): 2 or 3 small
3. Onion(chopped) : 1
4. Ginger(sliced) : 1 tsp
5. Garlic (sliced) 1 tsp
6. Green Chillies(slitted) : 2
7. Red Chilly Powder : 4/3 tsp
8. Coriander Powder : 1.5 tsp
9. Turmeric Powder : 1/4 tsp
10. Pepper powder : 1/4 tsp
11. Cardamom pods(Elakka) : 2
12. Cinnamon : 2 small pieces
13. Cloves : 1
14. Thin Coconut Milk : 3/4 cup
15. Thick coconut milk : 1/4 cup
16. Vinegar : 1/2 tsp
17. Salt
18. Coconut Oil 

For tempering :: 

1. Coconut Oil: 1/2 tsp
2. Ghee : 1/2 tsp
3. Mustard seeds : 1/2 tsp
4. Pearl Onions : 3-4(chopped)
5. Curry Leaves : 1-2 springs

Method :

• Hard boil the eggs and keep aside.
• Grind the ingredients from 8-14 into a smooth paste.
• Mix vinegar and salt with the thin coconut milk.
• Heat oil in a pan and saute onions,ginger,garlic and green chillies till the onions become transluscent.
• Add the masala paste and saute for 1-2 minutes.
• Now add the thin coconut milk and bring to boil 
• Add the cubed potato pieces , cover and cook in medium flame.
• When the gravy reduces,and the potatoes are cooked well add the thick coconut milk and bring to a slight boil.
• Now add the boiled eggs,combine well with the masala and switch off the flame
• Heat oil and ghee in another pan and splutter mustard seeds.
• Add the chopped pearl onions and curry leaves and fry well
• Pour it into the curry and close it till serving.

Ready!!!!!!Serve!!!!!!!Enjoy!!!!!!!

Ela Ada

Finger licking blend of coconut and jaggery with an attractive flavour from the cardamom powder make this ela ada become a traditional Kerala delicacy.

Ingredients :

Rice Powder : 1 cup

Hot Water(for mixing with the rice powder to make a smooth dough)

Salt

Filling :

Coconut : 1 cup(grated)

Jaggery : 1/2 cup

Cardamom Powder :1/2 tsp

Salt : a pinch

Method :

Mix the rice powder and hot water to make a smooth dough like idiyappam dough.

Grate the jaggery using a grater and mix with coconut ,cardamom powder and a pinch of salt

Place a lemon sized ball of dough in the centre of the rectangle shaped banana leaf

Flatten it using our hand by applying oil or water.

Place the filling inside, fold the leaf  in half , and stick the edges.

Steam the adas for 10-15 minutes

Kinnathappam - Traditional Steamed Sweet Cake

Kinnathappam is a very popular traditional steamed sweet cake made of rice and jaggery.The recipe I got from my mom-in-law. She used to make it in Ramzan season . The ingredients and the taste differ from region to region. Here I use the ground white rice  sweetened  with jaggery and spiced up with cardamom powder and fennel powder...But in most of my searches I found that cumin powder is used for flavouring this kinnathappam...But with fennel powder also it tastes very delicious .......

This is my second trial..But this time also my 'H' did not admit that the taste is as best as his mom's......    

Every wife has a day.right????????

Ingredients :

1. Raw rice/White Rice : 1 cup
2. Jaggery : 3 cubes(medium size)
3. Cardamom Powder : 1 tsp
4. Egg : 1
5. Fennel seeds : 3/4 tsp
6. Shallots : 2-3
7. Coconut grated : 1/2 cup
8. Cashew nuts (few) for garnishing

Method :

• Soak rice in water overnight .
• Melt the jaggery cubes in half cup of water and allow to cool.
• Grind the soaked rice with grated coconut,fennel seeds, shallots and the beaten eggs well
• After grinding,add cardamom powder and melted jaggery and mix together.The batter consistency is like dosa batter.....(neither too thick nor too watery)
• Grease a steal plate(kinnam) with ghee..
• Pour the batter into it,place it in a steamer and steam cook for 15-20 minutes, until a fork inserted into it comes out clean.
• After cooling cut into the desired shapes..

Ready!!!!Serve!!!!!!

Kai Pathiri/Kai Orotti & the Heavenly Combo - Kappa and Meen Curry

Really bored with the meat and chicken dishes . Today My H and my prince have an Iftar party and this is the best chance for me to escape from the meat dishes. I planned something different for today's menu from yesterday itself. 

And here's the change ...

Kai Pathiri

Ingredients :

1. Rice Flour : 2 cups
2. Water : 2 cups
3. Coconut grated : 1 cup
4. Cumin Seeds: 1/2 tsp(optional)
5. Salt

Method :

• Boil water and salt in a vessel.
• When boils, add the grated coconut,cumin seeds and rice powder .(At this stage the flame should be low)
• Stir well to combine all the ingredients together for 2-3 minutes and switch off the flame.
• After cooling transfer the mix into another tray and start kneading
• Knead to make a soft dough.
• Make big rolls from it.(double the size of normal pathiri roll)
• Take a banana leaf or foil and keep the roll in it.
• Flatten it using our palm.
• Heat a pan and cook them by turning occassionally ....

This is a very tasty pathiri and it can be have even without any curries...The side dish I opt for this kai pathiri dry roasts like beef ularth, chicken stir fry etc,,,

Kappa Vevichath/Kappapuzhukk

Ingredients :

1. kappa (tapioca) - 1 kg(
2. coconut- half cup(cut into small cubes)
3. Pearl onions -5 nos
4. green chilli- 3
5. cumin -1 pinch
6. garlic : 12-
7. vattal mulaku-2
8. mustard seeds- few
9. Curry Leaves : 2-3 springs

Method :

• Cook tapioca well with enough water.
• After cooking , drain well and keep it aside 
• Grind coconut with 3-6 ingredients without adding water.(do not  grind finely)
• Mix it with tapioca.
• Pour little oil in a pan and add mustard seeds. 
• When it begins to splutter add small onion and curry leaves. 
• Finally pour this into the kappa...

Red fish curry recipe is here......

Ready!!!!!!!!!Serve!!!!!!!!

Erachi Puttu

Erachiputtu is a  traditional kerala breakfast with a twist made by mixing with minced meat masala. The best part is that we can make this delicious breakfast  whenever we have any left over meat curry in our fridge..Dry roast it , mince and make the masala ..

I was an arch-enemy to puttu during my childhood days..And my mom  made it, if there was  a  bowl of dosa mavu or appam mavu(dough) in her stock…otherwise…..her  elder daughter will skip her breakfast  and go to school…But now I like this easy to make quick breakfast.…
But that part of my childhood,which was always annoying my mom  recreated through my Appu……And the same mom also is there , who always have those safety measures(appam and  dosa mavu) while making puttu.

(“Memories of our lives, of our works and our deeds will continue in others”
Rosa Parks  

Ingredients :

1. Rice Powder : 2 Cups
2. Boiled Water
3. Salt

Sprinkle water little by little to the rice powder  and start mixing with our finger tips to make  the puttu powder for steaming to make delicious puttu..

Meat Masala

Ingredients :

1. Beef - 500 g, cleaned and cubed
2. Ginger-garlic paste - 2 tsp
3. Turmeric powder - 1/2 tsp
4. Coriander powder – 1 tsp
5. Chilly powder - 1.5 tsp
6. Salt - 1/2 tsp
7. Onion: 1 (minced)
8. Ginger Garlic paste: ½ tsp

Method for making the masala

• Pressure cook the beef  with all the ingredients except oil.(It has to be cooked well so as to mince it with a wooden spoon (if we mince it with mixie , we can not get the little small pieces of beef while eating)
• After 4-5 whistles in medium flame ,switch off theflame and after releasing the steam, open the lid of the cooker.
• Evaporate all the water content in the beef masala,  pour little oil and mince with a wooden spoon.
• Stir this masala well to make the dry mix.
• And finally add half cup of grated coconut in it.
• In a puttu maker(puttu kutty) add rice powder and beef masala alternatively and steam it to make the delicious erachi puttu…

Green Peas Masala

Yummy vegetable curry that goes well with appam,idiyappam, chapati or pulao..I rarely make this,but it's my favourite and I love the restaurent version so much.

Yet another easy to make vegetable curry for your breakfast or dinner...

Ingredients :

1. Green Peas: 1 Cup(Soaked in water overnight)
2. Onion:2
3. Green Chillies: 2
4. Ginger Garlic paste: 2 tsp
5. Tomato:1
6. Curry Leaves: 1 spring
7. Turmeric Powder : 1/2 tsp
8. Chicken Masala: 3 tsp
9. Garam Masala : 1 tsp
10. Mustard Seeds
11. Cumin Seeds
12. Salt
13. Oil

Method :

• Cook the soaked green peas with turmeric powder and salt in half cup of water
• Heat oil in a pan.
• Splutter mustard seeds and cumin seeds
• Add the sliced onions , gree chillies and curry leaves together.
• When the onions turn transluscent add the ginger garlic paste followed by sliced tomato.
• After sauteing well add chicken masala powder and garam masala.
• Now add the cooked green peas and combine well.

Ready!!!!Serve!!!!!!!

Kerala Egg Roast

Boiled Eggs cooked in a spicy masala .This Kerala special dish is usually served with Appam and Idiyappam. I make this atleast once in a week.

Here's the recipe:

Ingredients :

1. Hard Boiled Eggs : 3
2. Onions : 2 large/3 small
3. Ginger Garlic Paste : 1/2 tsp
4. Tomato : 1/2 of a big one/ 1 small
5. Green Chillies : 2-3
6. Curry Leaves : 2-3 springs
7. Red Chilly Powder : 1 tsp
8. Turmeric Powder : 1/4 tsp
9. Fennel Powder : 3/4 tsp
10. Salt : As required
11. Coconut Oil

Method :

• Heat oil in a pan
• Saute Onions, Green Chillies and Curry leaves together.
• When the onions are sauted well, add ginger garlic paste and saute again(2-3 minutes)
• Now add tomato and stir again until the tomato is completely mixed with the masala.
• Add all the powders ,salt and saute again(low flame)
• Mix the masala with 1/4 cup of water and put the eggs in it.
• Boil the curry (high flame)till it thickens and the eggs are coated well with the gravy.
• Finally put some curry leaves and a pinch of fennel powder on top of the curry and close the pan.

Ready!!!!!!!!!Serve!!!!!!!!

Masala Dosa

A crispy, rice-batter crepe encases a spicy mix of mashed potato, which is then dipped in coconut chutney, pickles, tomato-and-lentil-based sauces and other condiments. It’s a fantastic breakfast food that’ll keep you going till lunch, when you’ll probably come back for another. (CNN ,World's fifty most delicious foods)

For Dosa

Rice -  3 cup
Black gram -11/2 cup
Cooked rice 1 cup
Fenugreek seeds - half tsp
Water
Salt

Soak the rice, black gram and fenugreek seeds overnight. Grind with required amount of water to make a thick batter . Combine well with our hand. Keep the batter in a warm place. Once the batter rises, this is ready for preparing dosa.

For Masala

Potato – 2
Carrots – 2
Ginger-garlic paste – 1 tsp.
Green Chilly – 3
Turmeric Powder – 1 tsp
Mustard seeds – 1 tsp
Curry Leaves
Salt
Oil
In a pressure cooker cook ingrdts 1-5 with salt. Then in a pan add oil, splutter
Mustard seeds, add curry leaves and then the cooked vegetables.Wait for thicken the gravy…

Method :

Make a large Dosa.Drizzle ghee on top of it and along the edges(for crispiness)

When it cooks, put the masala in it..

Roll..........................

Egg Curry with Coconut Milk

One of the Classic Curries of Kerala and has a divine combination with Kerala Breakfasts like Appam, Idiyappam etc........

Ingredients :

1. Eggs (Hard Boiled) : 3
2. Onion (Slit Lengthwise)-2-3
3. Green Chilly - 3
4. Ginger - 1tsp(crushed)
5. Garlic - 1 tsp (Crushed)
6. Curry Leaves - 2-3 springs
7. Coriander Powder - half tsp
8. Turmeric Powder - half tsp
9. Pepper Powder - 1 tsp
10. Garam Masala - half tsp
11. Coconut Milk (Thin) - 3/4 cup
12. Thick Coconut Milk - 1/4 cup
13. Coconut Oil - 1.5 tbsp
14. Salt

Method: 

• Heat Coconut Oil in a pan and add onions,Curry leaves and green chilly.
• When the onions get transparent, add ginger and garlic
• Saute for 2-3 minutes till the raw smell goes
• After that add the masala powders except pepper and garam masala and salt.
• When the raw smell goes add the thin coconut milk and hard boiled eggs.
• Cook for 4-5 minutes until the gravy thickens and coat well with tha eggs.
• Finally add the thick coconut milk and garam masala and wait for few seconds (Do not boil)
• Switch off the flame and cover.

Ready!!!!!!!!Serve!!!!!!!!!!

Kadala (Black Chana)Curry

Kadala Curry(Without Coconut)

A good companion for Puttu and Appam.

Ingredients:

1. Kadala – 1 cup(soaked in water for 8-9 hours)
2. Onion – 2(Slit lengthwise)
3. Green Chilly – 2(slit lengthwise)
4. Curry leaves – 2-3 springs
5. Ginger Garlic Paste – 2 tsp
6. Tomato – 1(chopped)
7. Red Chilly Powder – 1tsp
8. Coriander Powder – 1 tsp
9. Meat Masala Powder – 1 tsp
10. Turmeric Powder – half tsp
11. Fennel (Perumjeerakam)Powder – half tsp
12. Garam Masala – a pinch
13. Mustard Seeds : half tsp
14. Salt
15. Oil

Method:

• Pressure Cook the chick peas with red chilly powder, coriander powder,turmeric powder,fennel powder , meat masala powder and salt.(upto 5-6 whistles in medium flame)
• Heat oil in a pan and add mustard seeds
• After spluttering, add onion,green chilly and curry leaves. Saute well.
• Add ginger garlic paste and tomato
• Saute well till the tomatoes are mashed up.
• Add the cooked kadala and mix well.
• Spread a pinch of Garam Masala and switch off the flame
• Serve!!!!!!Enjoy!!!!!

Kallappam

Means appams prepared on a hot Dosakallu(not toddy)

Here comes the recipe:

Ingredients:

Rice(soaked in water for 5 hours) - 2 Cups
Grated Coconut - 1 cup
Cooked Rice -Half cup
Cumin seeds - Half tsp
Yeast - Half tsp
Salt
Sugar - 1 tsp
Water - For grinding

Method:

Grind all the ingredients together to make a smooth batter having the consistency of Dosa batter.
Heat a pan(preferably cast iron kallu) and drop some oil.Pour a ladle full of batter.Don't spread it like Dosa.
It will spread by itself.
Serve hot with veg or non veg kurmas/stews
Enjoy!!!!!!!!

Dosa

After a lot of experimentation ,now I have the best dosa and idli recipe.

Ingredients:

Rice -  3 cup
Black gram -11/2 cup
Cooked rice 1 cup
Fenugreek seeds - half tsp
Water
Salt

Method:

Soak the rice, black gram and fenugreek seeds overnight. Grind with required amount of water to make a thick batter . Combine well with our hand. Keep the batter in a warm place. Once the batter rises, this is ready for preparing dosa.

Puttu

Here comes the highly popular breakfast item in South Indian Cuisine and it is very simple too..This traditional breakfast is a riceflour based one and blend of coconut and in some cases some spicy ingredients (eg:irachipputtu,chemmeen puttu etc....)This is prepared at every Kerala home at least once in a week.
And in every home there is a putturumees.............

Idli

Coconut Chutney (for Idli n Dosa)

Easy to make ,and  very tasty!!!!!!!!!!!!!

Ingredients :

1. Coconut - 1 cup
2. Pearl Onions(Cheriya Ulli) - 3-4
3. Chilly Powder - 1 tsp
4. Turmeric Powder - a pinch (Do not add more)
5. Salt
6. Mustard Seeds - half tsp
7. Curry leaves - 2 springs
8. Oil

Method:

• Grind the Ingredients from 1-5.
• Heat oil in a pan
• Splutter mustard seeds,add curry leaves.
• Pour into the Chutney
• Serve!!!!!!!!!!!!
• Enjoy!!!!!!!!!

Poricha Pathiri

Puri with Masala

Ingredients:
... For Poori

Wheat flour - 1 cup
Semolina – 1 tbsp
Oil - 1tsp
Warm Water - as reqd.
Salt - as reqd.

Method:

Put together Wheat flour, Semolina , salt and oil.Pour required water and make a soft dough(For soft fluffy puris ,don't wait after kneading.Start making it)  . Make small lemon sized balls and roll them. Deep fry it in oil.

Potato Carrot Masala:

Potato – 2
Carrots – 2
Ginger-garlic paste – 1 tsp.
Green Chilly – 3
Turmeric Powder – 1 tsp
Mustard seeds – 1 tsp
Curry Leaves
Salt
Oil

In a pressure cooker cook ingrdts 1-5 with salt. Then in a pan add oil, splutter
Mustard seeds, add curry leaves and then the cooked vegetables.Wait for thicken the gravy…
Ready!!Serve!!!

palappam

Raw rice-2 cups
Boiled rice-1/2 cup
yeast- 1 pinch
coconut- 4/3 cup
salt
Soak the rice overnight. Grind raw rice boiled rice and coconut together.Mix this with yeast and salt. after 8-9 hours we can make delicious appams using appachatti.(Sometimes instead of coconut, I use Maggi coconut milk powder.That's also very soft and tasty,)