Coffee Flan

Overview
This caramel pudding is a custard dessert with a layer of soft caramel on top. If you like the flavor and aroma of coffee you are sure to love this coffee flan. You can use your favorite brand of instant coffee powder. Caramelized sugar adds a delicious topping to this dessert.

Coffee Flan

Ingredients
Eggs - 4
Sweet condensed milk - 1 can
Vanilla essence - 1 tablespoon
Instant coffee powder  - 3 teaspoons
Water 1 1/2 cups
Sugar 3/4 cup with 3 tablespoon water for criminalization

Steps
1. Boil 1 1/2 cup water  and add the instant coffee powder to this. Mix well and let it cool to room temperature.
2. Heat oven to 350 Fahrenheit.
3. Heat 3/4 cup sugar with 3 tablespoon water in a heavy bottom pan on medium heat. Mix sugar and water. do not stir after that. keep on medium heat till the caramel is formed and is amber color. Turn of heat.
4. Pour prepared caramel into the mould to bake.
5. Beat the eggs well in a bowl. Add the condensed milk and the cooled coffee mixture  and vanilla essence to this and mix well.
6. Pour this mixture in the mould to which caramel was added first.
7. Place the mould in a tray with water and bake in an oven for about 35 - 40 minutes till the pudding is set.
8. Let it cool to room temperature. Invert the mould to a serving dish and cool in refrigerator.

Serve chilled.


 

Tomato Yogurt Curry ( Thakkali Curry)

Overview
An easy dish which is a speciality of Kerala that makes a good side with rice or Chapati. Coconut ground and mixed with cooked tomatoes and yogurt does adds very distinctive taste to this dish. Fenugreek seeds and cumin seeds fried with oil adds a very nice flavor and aroma to this dish. Any kind of fresh ripe tomatoes can be used for this dish. I have used ripe plum tomatoes.

Tomato Curry

Tomato Curry Ingredients

Ingredients

Finely chopped ripe tomatoes 2 cups

Finely chopped medium red onion 1

Ginger 2 inch piece finely chopped

Garlic 3 cloves finely chopped

Green chilly 4 - 6 finely chopped

Curry leaves 2 sprigs

Fresh grated coconut 1/2 cup

Plain yogurt 1 cup

Turmeric powder - 1/4 teaspoon

3 tablespoon oil

1 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

1 teaspoon cumin seeds

Whole red chillies 5 broken into pieces

salt to taste

Steps

1. Grind the fresh grated coconut to a smooth paste with a little hot water and keep aside.

2. Heat oil in a pan. when the oil gets hot add the mustard seeds, after the seeds splutters add the fenugreek and cumin seeds followed by the whole red chilly pieces and curry leaves. Saute for a minute and then add the finely chopped onions, ginger, garlic and saute till the onions turn light brown.

3. Add the turmeric powder and saute few seconds and then add the finely chopped tomatoes and salt. Stir well cover pan and cook on a low flame till the tomatoes are cooked well. 

4. Add the finely ground fresh coconut to this and bring to a boil.

5. Turn off heat and bring this tomato curry to room temperature. Add well beaten plain yogurt to this and mix well.

Serve at room temperature with rice or chapati.

Kashmiri Chicken

Overview
Kashmiri Chicken gets its name from this special Kashmiri chilly used in this dish. These chillies are special mild Red chillies  which adds a distinctive aroma and bright red color to the dish. Another unique aspect of this dish is grinding and adding raw almonds to the dish which thickens the gravy and adds a nutty flavor to the dish. Use whole spices and make your own garam masala powder for this dish though that is bit tedious it does add extra flavor to the dish.

Kashmiri Chicken

Kashmiri Chicken Ingredients

Ingredients
1 medium size chicken skinned cleaned and cut into small pieces - about 2 pounds
2 large tomatoes thin sliced
2 large red onions thin sliced
Cilantro finely chopped half cup
Ginger 2 inch pieces
Garlic 10  - 12 cloves
20 raw almonds soaked in water and skin removed
Plain yogurt 1/2 cup
Whole coriander seeds - 3 tablespoons
Whole Kashmiri Chillies soaked in water for about 2 - 3 hours - 4 - 6
Garam Masala powder home made - 1 tablespoon
1 teaspoon red chilly powder
1/2 teaspoon turmeric powder
Salt to taste
Oil - 3 - 4 tablespoon

Steps
1. Marinate the cleaned cut chicken pieces with 1 teaspoon chilly powder, 1/4 teaspoon turmeric powder and salt and keep aside in refrigerator till for about 30 minutes to one hour.
2. Grind the ginger, garlic, peeled almonds, coriander seeds, soaked Kashmiri chillies, 1/4 teaspoon turmeric and peeled almonds to a smooth paste with about 1/ 4 cup water.
3. Heat oil in a heavy bottom pan. When the oil gets hot add the thin sliced onions and saute till the onions turn light golden brown. Add the ground paste to the oil and saute the ground masala well till the oil separates.
4. Add the sliced tomatoes to this along with salt mix well cover with lid and cook on slow flame. Stir every 5 minutes and cook till the tomatoes and cooked well .
5. Add the marinated chicken pieces along with the yogurt to this mix well and cook on slow flame stirring every 5 - 10 minutes. Cook till chicken is tender and the gravy has thickened. Add Garam masala powder to this and half of the finely chopped cilantro. Mix well.

Serve hot garnished with chopped cilantro and serve with any Indian Bread or Rice.

Val Payar Mezhukkupuratti ( Sword Beans Stir fry)

Overview
Sword beans are very nutritious and tasty. This is a simple stir fried dish with this fleshy broad beans. Simple and easy to make and is good side dish for any rice or Indian bread. My friend gave me this fresh sword beans from their garden. The sword bean should be tender to make this dish.

Val Payar Mezhukkupuratti

ValPayar Mezhukkupuratti Ingredients

Ingredients
Tender sword beans stringed and sliced - 2 cups
One medium size red onions - thin sliced
Garlic 6 - 8 cloves thin sliced
Crushed red pepper flakes - 2 tablespoon
Turmeric  - 1/4 teaspoon
Curry leaves  - 2 sprigs
Salt to taste
 Oil 2 tablespoon

Steps
1. String the sword beans and wash and drain. Sliced them into thin slices and keep aside.
2. Heat oil in a pan and add the sliced onions and garlic to this. Saute till the onions are light brown. 3. Add the turmeric and red pepper flakes to this and stir few minutes. Add curry leaves and fry few minutes.
4. Add the sliced Sword beans to this and add salt. Mix well lower heat and cook covered. Keep stirring very 5 minutes and cook till the beans are cooked well and liquid is evaporated.

Serve hot as a side dish with any rice or Indian bread. Can be served as a side dish with any meat.

Chicken Pad Thai

Overview
My sons love Pad Thai and this is one of their favorite Thai dish.  This is a stir fried rice noodle dish made with a sweet and sour sauce. You can make Pad Thai with shrimp or chicken or a combination of both. Here I have only used chicken.

Chicken Pad Thai

Pad Thai Ingredients

Ingredients
14 oz rice noddle
1 pound chicken breast cut into thick strips
1 1/2 cups Bean sprouts
1 cup chopped green onions
3 Eggs
1/2 cup crushed peanuts
1/2 cup chopped cilantro
1 Teaspoon crush red pepper flakes
2 Thai green chilly finely chopped
2 Teaspoons finely chopped garlic
5Ttablespoon oil
1/4 cup fish sauce
1/4 cup Soy sauce
1/4 cup Tamarind juice( made fresh with a lime size ball of tamarind)
2 Tablespoons brown sugar
Salt to taste
Lemon wedges
Tapioca powder - 1 tablespoon to thicken the sauce

Steps
1. Put the tamarind in 1/4 cup warm water and keep for about 15 - 20 minutes and then squeeze out the pulp and drain and keep aside the tamarind sauce.
2. In a big pot add about 1 gallon of water. When the water is hot turn of heat. Add the Rice noodle. stir and keep covered for about 10 - 15 minutes till the noodles are just cooked. Do not over cook the noodles. Drain noodles when done and stir with one tablespoon of oil and keep aside so they don't stick to each other.
3. Mix the fish sauce, soy sauce, tamarind juice and brown sugar in a bowl and keep aside.
4. Whisk the eggs well with a little salt and scramble in a pan with 1 tablespoon oil. Keep aside the scrambled eggs.
5. In a big wok heat reaming oil. When the oil gets hot add the finely chopped garlic. Saute few minutes and then add the red pepper flakes. Saute few minutes and add the chicken strips and a little salt to it and stir till the chicken is cooked well and all liquid drained.
6. Mix 3 tablespoon water to the tapioca powder and keep aside.
7. Add the cooked noodles to the cooked chicken along with all the sauce mixture. Stir well. Add half of the chopped green onions, half of the chopped cilantro, bean sprouts and half of the crushed peanut to this and mix well. Add the scrambled eggs to this and stir well.
8. Add the tapioca powder mixed with water to this and stir well to thicken the sauce. Taste and check if extra salt or sugar needed. Turn off heat

Serve hot with crushed peanuts, chopped cilantro, chopped green onions on top of each serving and a Lemon wedge.

Idichakka Thoran 2 (Tender Jack Fruit Stir Fry)

Overview
This is a very common dish in Kerala since we get lot of Jack fruit. Tender raw jack fruit is used for this dish. The jack fruit pieces are cooked and shredded by hand and sauteed with coconut to make a delicious side dish that goes well with plain rice. I found this frozen tender jack fruit at the Indian store and tried this dish. It comes out very well with frozen jack fruit.

Idichakka Thoran

Idichakka Thoran Ingredients

Ingredients
Frozen or fresh cleaned jack fruit pieces - 1 pound
Fresh grated coconut - 1/2 cup
Garlic cloves - 6 - 8
Cumin seeds - 1 teaspoon
Red chilly powder  - 1 teaspoon
Whole red chillies - 3  - 4 broken to pieces
Mustard seeds - 1 teaspoon
Turmeric powder 1/4 teaspoon
Curry leaves 2 sprigs
Urdu Dal - 1 tablespoon.

Steps
1. Cook the jack fruit pieces with salt and a pinch of turmeric powder till it is tender. Let it cool to room temperature. Shred it with hands to strands not mashing it much and keep aside.
2. In a blender grind the coconut, cumin and garlic coarsely.
3. Heat oil in a pan. When the oil gets hot add the mustard seeds. after the seeds splutter add the broken red chilly pieces, curry leaves and Urdu Dal to the oil and saute till the Urdu Dal is light brown.
4. Add the chilly powder to the oil and coarsely ground coconut mixture to this and saute well. Add the shredded jack fruit pieces to this and saute till all the liquid has evaporated.

Serve hot with plain rice.

Paniyaram

Overview
A nutritious and healthy breakfast dish that is made with idly batter. Its a healthy dish made with rice and black lentil fermented batter. The batter is mixed with finely chopped onions, green chilly, ginger and curry leaves and poured into special mould that makes this Paniyaram into small balls. These beautiful leaf shaped dishes were presented to me by my cousin.

Paniyaram and Chutney

Paniyaram Ingredients

Ingredients
Idly batter - 2 cups
Green chilly  - 3 finely chopped
Ginger one inch piece finely chopped
Half a red onion finely chopped

Steps
1. Heat the paniharam mould. Wipe the moulds with oil.
2. Mix all the ingredients with the idly batter and mix well.
3. Add spoon full of batter into each hole of the mould. Cook on slow flame for about 5 - 6 minutes till the lower part is brown. Turn over and cook the other side.

Serve hot with coconut chutney.

Ambhazanga (Hog Plum) Chutney

Overview
Ambhazanga is very good fruit to make chutney. It tastes kind of like raw mangoes. A very simple chutney that is easy to make and goes well with any rice and Indian breads. This chutney especially goes well with biriyani or any fried rice.

Ambhazanga Chutney

Ambhazanga Chutney Ingredients

Ingredients
Ambhazanga - Peeled and cut into pieces - 1 cup
Fresh grated coco nut - 1 cup
Shallots peeled - 10
Ginger 1 inch piece
Green chilly 6 - 8
Curry leaves - 4 sprigs
Salt to taste

Steps
Mix all the ingredients in a blender with 1/4 cup hot water and grind to a smooth paste. Serve with any Fried rice or biriyani.

Shammi Kebabs

Overview
A good appetizer that can be made with any ground meat. Here I have used ground beef. Channa Dal(Split chick pea) is soaked and ground to a smooth paste that makes the binding agent for this kebab. Finely chopped mint and cilantro adds additional flavor to this Kebab. You can make this as spicy as you like just reduce the amount of green chillies added.

Beef Shammi Kebabs

Beef Shammi Kebabs Ingredients 

Ingredients
Browned ground beef - 1 1/2 cups
Channa Dal soaked - 1/2 cup
Finely chopped onions - 1 cup
Finely chopped ginger 2 teaspoon
Finely chopped garlic - 1 teaspoon
Finely chopped green chilly 3 - 4
Finely chopped fresh mint leaves - 3 tablespoons
Finely chopped fresh cilantro  leaves - 3 tablespoon
Ground black pepper  - 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt o taste
Oil for frying Kebabs

Steps
1. Brown the ground beef and keep aside.
2. Soak the Channa Dal for 6 - 8 hours and bring to a smooth paste adding little little water at a time. This should be a thick paste.
3.  Heat 3 tablespoons of oil in pan and saute the finely chopped onions, ginger, garlic and green chilly till the onions are soft. Turn off heat and let it cool to room temperature.
4. In a big bowl mix the ground beef and the sauteed onions ginger, garlic and green chilly to this. Add the finely chopped cilantro and mint leaves. Add the ground Channa Dal and black pepper powder, garam masala powder and enough salt to this. Mix well.
5. Shape the beef mixture into desired kebab shapes and deep fry in hot oil.

Serve hot with mint chutney and simple onion salad or Ketchup.

Ambazhanga ( Hog Plum) Pickle

Overview
A special kind of plum grown in Kerala and many parts of Asia. In Kerala usually it is eaten when it is green and raw and typically to make pickles or as a souring agent. It has a sour taste kind of like fresh green mangoes. Though grown in tropical places one of our friends had grown this in big pot at their place and during winter they bring it inside. When I visited them they gave me some fresh Ambazhanga so had to try this pickle which is one of my favorite pickles.

Ambazhanga(Hog Plum) Pickle Ingredients

Ambazhanga Pickle

Ingredients
Ambazhanga cleaned and cut into small pieces - 2 1/2 cups
Garlic  - 10 cloves finely chopped
Ginger 2 inch piece finely chopped
Green chilly - 4 finely chopped
Curry leaves - 3 sprigs
Whole Red Chilly 4 - 5 broken into pieces
Kashmiri chilly powder - 3 tablespoons
Mustard seed powder - 1 tablespoon
Fenugreek - 1 tablespoon
Asafoetida powder 1 teaspoon
Vinegar - 1/4 cup
Turmeric powder - 1/2 teaspoon
Whole mustard seeds  - 1 tablespoon
Oil - 4 tablespoons
Salt to taste

Steps
1. Mix the cleaned and cut Ambazhanga pieces with salt. Mix well and keep aside overnight or for 2 - 3 days.
2. Mix the Chilly powder, turmeric powder and Mustard seed powder and keep aside.
3. Dry roast the fenugreek seeds and grind to a smooth powder and keep aside.
5. Heat oil in heavy bottom pan. When the oil gets hot add the mustard seeds. After the seeds splutter add the whole red chilly pieces and fry few minutes and add the curry leaves.
6. Add the finely chopped green chilly, garlic and ginger to this and saute till the garlic is light brown.
7. Add the chilly powder  mixed with turmeric and mustard powder to this and keep stirring on low flame still the raw taste of chilly powder goes away and a nice aroma of roasted chilly powder comes.
8. Add the vinegar mixed with 1/4 cup water to this and mix well. Add the sliced Ambazhanga to this along with the fenugreek seed powder and asafoetida powder. Mix well and bring this to a boil. Adjust salt as needed and turn off heat.
9. Let it cool to room temperature Transfer to a clean pickle jar.

Serve with any Rice or Indian Breads.

Vallarika Pachadi

Overview
Vallarika is a vegetable found plenty in Kerala. It tastes like a cucumber but is bigger in size. Vallarika Pachadi is a typical Kerala dish served for all vegetarian banquets.  Ground coconut and yogurt makes the gravy for this dish.  Coconut ground with mustard seeds gives a distinctive spicy flavor and elegant aroma to the gravy. One of my friends gave me this fresh Vallarika grown in their garden so had to try this dish.

Vallarika Pachadi

Ingredients
Vallarika pieces - thin small pieces - 2 cups
Green chilli 4 - 6 split at center
Curry leaves 2 sprigs
Mustard seeds 3/4 teaspoon
Thick non fat plain yogurt 1 cup
Fresh grated coconut - 3/4 cup

To garnish on top
Oil - 3 tablespoon
Mustard seeds 1 teaspoon
Whole red chilly cut into pieces - 4
Curry leaves 2 sprigs

Steps
1. Peel the skin of the Vallarika, remove seeds and cut to thin small pieces. Cook with one cup water, split green chilly, curry leaves and salt till they are cooked well.
2. Grind the coconut with mustard seeds and half cup water to a fine paste.
3. Mix the ground coconut to the cooked Vallarika mixture. Bring to a boil and turn off heat. Let this cool to room temperature.
4. Add the well whipped yogurt to this. Mix well and add salt if needed.
5. In another pan heat the oil. When the oil gets hot add the mustard seeds. When the seeds splutter add the Red chilly pieces and curry leaves. Turn off heat and pour this over the prepared pachadi.

Serve with plain rice.

Tandoori Chicken Pizza

Overview
A simple a delicious pizza that can be made with left over Tandoori chicken. I prefer thin crust for this but any pizza crust of your choice can be used. Chopped tandoori chicken pieces mixed and caramelized onions are the toppings I have used. Any topping of your choice can be used.

Tandoori Chicken Pizza

Pizza Crust, Pizza Sauce, Mozzarella cheese,
Chopped tandoori chicken and caramelized onions

Ingredients
Pillsbury thin crust pizza crust frozen
One large onions thin sliced - about 1 1/2 cup (when caramelized should be 3/4cup)
Olive oil - 2 tablespoon
Chopped tandoori chicken pieces - 3/4 cup
Grated Mozzarella cheese - 1 1/4 up

For Pizza sauce
1 cup spaghetti sauce with garlic
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon olive oil

Steps
1. Heat olive oil in a pan and saute thin sliced onions till they are light brown. Keep aside.
2. Mix all ingredients of tomato sauce and keep aside.
3. Thaw the frozen pizza crust and spread on a flat tray. Bake for 8 minutes at 400 degree Fahrenheit. Remove crust from oven.
4. Spread the prepared pizza sauce on the partially cooked pizza crust. Spread the chopped tandoori chicken pieces all over the crust followed by the caramelized onions. Last spread the grated mozzarella cheese.
5. Bake pizza at 400 degree oven for about 10 minutes till the cheese is melted.

Slice and serve hot topped with crushed red pepper flakes.

Beef Lasagna

Overview
Simple easy lasagna made with ground beef. I used no cook lasagna noodles which is easy to layer. Once you get the sauces and cheese mixtures ready it is very easy to prepare. This is a filling and satisfying lasagna with ground beef and three kinds of cheese. A hearty dish that my boys request time and time again.

Beef Lasagna

Ingredients
Ground beef 90% fat free  - 1 pound
No cook Lasagna noodles - 1 packet
1 teaspoon dry basil
1 teaspoon oregano
Your favorite spaghetti sauce - 2 1/2 cup
Mozzarella cheese grated - 2 cups
Parmesan cheese grated - 1/4 cup
Ricotta cheese - 1 cup
Egg - 1 whole

For Tomato sauce
14 oz  can diced fire roasted tomatoes
1 6 oz can tomato paste
1 teaspoon dry basil
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil
Salt and ground black pepper to taste

Steps
1. Brown the ground beef in a pan on low heat. Add the spaghetti sauce to this along with one teaspoon of basil and one teaspoon oregano.  Mix well and bring to boil . Turn off heat and keep aside.
2. Mix all the ingredients for tomato sauce in bowl and keep aside.
3. Mix the ricotta cheese with well beaten egg and keep aside.
4. Use a 13x9 pan. Meat sauce, tomato sauce and ricotta mixture and noodles need to be divided for 3 layers. Mix the mozzarella cheese with Parmesan cheese and divide for two layers.
5. First layer the meat sauce at the bottom of the pan. Put a single layer of noodles topped with a layer of ricotta cheese. Spread the ricotta cheese and then add a thin layer of tomato sauce , meat sauce  and grated cheese mixture. Repeat again in layers to have 3 layers of noodles. Grated cheese should be put in the middle layer and top layer.
6. The top most layer after noodle should be meat sauce, tomato sauce and grated cheese mixture.
7. Bake at 350 degree oven covered with aluminium foil for about 30 minutes till cheese is melted and it is bubbling.
8. Remove from oven and let it stand for 10 - 15 minutes before serving.

Cut and serve hot.

Ela Ada (Steamed rice dumplings in banana leaf)

Overview
Traditional Kerala delicacy made in banana leaves. Rice dough is spread out on the banana leaves and stuffed with a sweet coconut mixture and steamed. The banana leaves does add a very distinctive aroma and flavor to the Ada. The rice flour has to spread on the leaves as thin as you can. This is a special tea time snack and is also served for breakfast.

Ela Ada

Ingredients
Rice flour - 1 cup
Water 2 cups
Salt to taste
Fresh grated coconut - 2 cups
Brown sugar - 1 3/4 cup
Ground dry ginger powder - 1/2 teaspoon

Steps
1. Clean and cut the banana leaves.
2. Mix the coconut with brown sugar and dry ginger powder and keep aside.
3. Boil 2 cups of water with about 3/4 teaspoon salt. When the water boils stir in the rice flour little at a time and mix well. Turn off heat.
4. When the dough cools to room temperature knead well to form a smooth dough.
5. Divide dough into lemon size balls. Press flat on clean banana leaves and spread into a oval shape. Fill the center with  about 2 tablespoon of prepared coconut mixture.
6. Fold the banana leaf and press edges to close the filling.
7. Steam the prepared Ada in a steamer for about 10 minutes. Gently unfold the banana leaves to serving plate.

Serve hot.

Lime Pickle (Naranga Achar)

Overview
No Indian meal is complete without a pickle and the most common pickle is lime or lemon pickle. This is Kerala style lime pickle. I have used the tiny key limes which when cut into quarters makes the perfect size. You can use lemons in place of lime. This tangy and spicy pickle goes well with any rice or Indian bread, but in Kerala they are usually served with biriyanis.

Lime Pickle (Naranga Pickle)

Lime Pickle Ingredients - Staemed lime, green chilly, garlic, curry leaves,
ginger, mustard seeds, red chilly powder, fenugreek seeds,
turmeric and not shwon in picture Asafoetida powder

Ingredients
Key limes  - 15
Ginger finely chopped - 2 inch piece
Garlic finely chopped - 2 tablespoons
Green chilly 4 - 6 finely chopped
Curry leaves - 3 sprigs
Fenugreek seeds  - 1 tablespoon
Turmeric powder 1/2 teaspoon
Asafoetida powder 1 teaspoon
Chilly powder - 2 - tablespoon
Mustard seeds - 1 teaspoon
Oil - 3 tablespoon
Brown sugar - 2 tablespoons
Vinegar - 1/4 cup
Salt to taste

Steps
1. Dry roast the fenugreek seeds and grind to a smooth powder and keep aside.
2. Wash and dry the key limes and steam for about 15 - 20 minutes till they are soft. Let it cools and cut each key lime to four pieces mix with salt and keep aside.
3. Heat oil in a pan. when the oil gets hot add the mustard seeds. when the seeds splutter add the finely chopped ginger, garlic, green chilly and curry leaves to this and saute till the garlic starts to brown a little bit.
4. Add the turmeric and chilly powder. Saute few more minutes then add the lime pieces mix well .
5. Add the vinegar, fenugreek powder, asafoetida powder , Brown sugar and 1/4 cup water. Mix well. Add salt as needed. Bring this to a boil. Turn off heat.
6. Let it cool to room temperature and store in clean jar.

Serve with any rice or Indian bread.

Roasted Coconut Chicken Curry (Varutharacha Kozhi Curry)

Overview
This is a very traditional Kerala dish made with Roasted coconut. Chicken cooked in this ground roasted coconut gravy along with spices  adds a burst of flavor and aroma to this dish. This thick gravy chicken dish goes well with appam, rice or any Indian breads. Using fresh grated coconut and fresh whole spices does make a big difference in the flavor of this dish.  Though this chicken curry has many steps  and is a bit tedious to make the end results is sure worth it.

Roasted Coconut Chicken Curry (Varutharacha Kozhi Curry)

Ingredients
One small whole chicken skinned and cut to small pieces
Ginger one inch piece - cut into thin strips
Red Onion one half - cut into thin slices
Green chilly 4 - 6 split in center
Curry leaves 2 sprigs
Turmeric powder 1/4 teaspoon
Chilly powder - 1 teaspoon
Salt to taste

Ingredients for the roasted cococnut gravy: Fresh Grated coconut, Red onions,
Whole coriander seeds, Ginger, curry leaves, Whole red chilly, Turmeric,
Whole spices, Garlic

Ingredients for the Gravy
Red Onions /shallots - 1/2 cup thin sliced
Fresh grated coconut - 1 cup
Garlic - 6 thin sliced
Ginger - 2 inch piece thin sliced
Curry leaves - 2 sprigs
Whole coriander seeds - 3 tablespoons
Whole red chilly - 4 - 6
Whole black pepper - 1 teaspoon
Whole fennel seeds - 1 teaspoon
Cloves - 3 - 4
Cardamom - 2
Cinnamon 2 inch piece
Turmeric 1/4 teaspoon
Oil 2 tablespoons

Ingredients to garnish
Oil - 3 tablespoons
Shallots thin slices - 4 tablespoons
Curry leaves 2 sprigs

Steps
1. Mix the clean cut chicken pieces with sliced onions, green chilly, curry leaves, turmeric, chilly powder, salt and half cup water. Mix well. cover with lid and cook on low flame till the chicken is cooked well.
2, Heat oil in a pan to prepare the gravy. When the oil gets hot add the Coriander seeds and whole red chilly. Fry of low flame till the coriander seeds and chilly are roasted well. Add the coconut, ginger, garlic, curry leaves,turmeric and whole spices to this and roast on low flame. Keep stirring and roast till the cococnut turn golden brown. Turn of heat and let this cool to room temperature.
3. Grind all the roasted ingredients with water in a blender to make a thick smooth gravy.
4. Add the gravy to the cooked chicken mix well and bring to a boil. Simmer on low flame and cook for about 10 minutes till all the flavors from the gravy are coated on the chicken. The gravy should be thick and not too watery. Turn off flame.
5. In another pan heat the remaining oil. When the oil gets hot add the sliced shallots and Fry till they are golden brown. Add the curry leaves. Turn off heat and pour this over the prepared chicken curry.

Serve hot with Appam, Rice or any Indian bread.

Rice Noodles with Vegetables and Eggs

Overview
A simple delicious rice noodle dish mixed with vegetables and eggs. Thin sliced cabbage and carrots adds an extra texture and flavor to this noodle dish. Rice noodles cook very fast so make sure the rice noodles are not over cooked. As soon as you drain the noodles coat it with two tablespoons oil so the noodles don't get sticky.

Rice Noodles with Vegetables and Eggs

Ingredients
Dry rice noodles one pound
Cabbage finely sliced 1 1/2 cups
Carrots Julienne cut one cup
Garlic finely chopped 1 tablespoon
Dry Chives two tablespoon
Red crushed pepper( optional) 1 teaspoon
Eggs - 4
Black pepper powder 1/2 teaspoon
Oil  7 tablespoons
Salt to taste

Rice Noodles Ingredients: Rice noodles, Scrambled eggs, Carrots,
Cabbage, dry chives and garlic

Steps
1. Heat a gallon of water in a pot add 2 teaspoon salt to it. When the water boils add the dry rice noodle to it turn off heat and cover lid and let it stand for 8 minutes. Drain water add 2 tablespoon of olive oil and mix well with fork to coat all the strands of the noodles so that they don't stick together.
2. Scramble the eggs adding salt and black pepper powder in 2 tablespoons of oil and keep aside.
3. Heat remaining 3 tablespoons oil in a large pan. When the oil gets hot add the finely chopped garlic to it. Stir well till the garlic becomes light brown. Add Red pepper flakes and saute few more minutes then add the sliced carrots, cabbage and dry chives to this. Mix well. Add salt as needed. Cover the pan with lid and cook for about 2 - 3 minutes . Do not over cook the vegetables.
4. Remove the lid turn off heat and add the noodles and scrambled eggs to this vegetable mixture . Stir well with two forks so that all strands of the noodles get coated with the vegetable and egg mixture.

Serve hot.

Baingan Bharta (Roasted Eggplant Curry)

Overview
I got these fresh eggplants from my friends garden and wanted to try this baingan bharta. The word bharta means a dish in which the ingredients are roughly mashed. In this dish I have roasted the egg plant in the oven and then mashed it which is the key ingredient. You can roast the egg plant on open flame or even on a grill. The smokey flavor from roasting does adds a pleasant aroma to this dish.

Baingan Bharta

Ingredients
Eggplant 2 about a pound total
Finely chopped cherry tomatoes - 1 cup
Finely chopped red onions 3/4 cup
Finely chopped ginger 1 tablespoon
Finely chopped garlic 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Turmeric powder 1/2 teaspoon
Chilly powder 1 teaspoon
Chopped cilantro 1/4 cup
Salt to taste
Oil - 3 tablespoons

Ingredients: Roasted mashed eggplants, finely chopped tomatoes
finely chopped red onions, finely chopped ginger and garlic, finely chopped cilantro
mustard seeds, cumin seeds, turmeric powder and chilly powder

Steps
1. Wash the eggplants in water, pat it dry with a paper towel. Poke the eggplant with a fork and cover each eggplant airtight with aluminium foil and bake in a 350 Fahrenheit oven for about one hour . The egg plant should be fully cooked and easy to mash.
2. Let the roasted eggplant cool to room temperature and then peel skin  and roughly mash the flesh of the egg plant with a fork or spoon.
3. In pan heat oil. When the oil gets hot add the mustard seeds, once the seeds splutter add the cumin seeds and fry.
4. Add the finely chopped red onions, ginger and garlic to this and saute till the onions turn light brown. Add turmeric powder saute few minutes and then add the chilly powder to this. Saute few minutes and then add the finely chopped cherry tomatoes to this. Add salt mix well and cover the pan and cook on low flame.
5. Cook the tomatoes till they are cooked well and the oil begins to separate. And the roasted mashed eggplants to his add more salt as needed mix well and saute in medium heat till the eggplants are coated with all the ingredients and all the liquid has evaporated.
6. Turn off heat and add the finely chopped cilantro leaves.

Serve hot with Chapati or Naan

Dhokla

Overview
Dhokla's are spongy steamed cake made with chickpea batter which is a speciality of Gujarat. There are all different kinds of dhokla in Gujarat. This is a simple and easy to make dhokla made with few ingredients. Dhoklas are healthy, high protein dish that can be served for breakfast or as a snack.

Dhokla

Ingredient
Channa Dal( Split Chick pea) 1 cup
Lemon juice 2 tablespoons
Baking soda(or fruit salt) 1/4 teaspoon
Salt to taste

To Garnish the dhokla
Cilantro - 3 tablespoons
Whole red chilly 4 broken into pieces
Mustard seeds - 1 teaspoon
Asafoetida powder - 1/2 teaspoon
Oil 3 teaspoon

Steps
1. Clean the Channa Dal in plenty of water and soak for about 4 - 6 hours.
2. Grind the Channa Dal to a smooth paste by adding water. The batter should be thick like the consistency of idly batter.
3. Add salt, lemon juice and baking powder (or fruit salt) to this. The batter will become frothy. Mix well and pour the batter to an oiled steaming plate and steam for about 20 - 25 minutes till the dhoklas are cooked well.
4. Take it out and let it cool to room temperature.
5. In another pan heat 3 teaspoon of oil. When the oil gets hot add the mustard seeds. After the mustard seeds splutter add the whole red chilly pieces and fry well. Turn off the heat and add the asafoetida powder immediately. Pour this oil mixture over the prepared dhokla and spread well. Sprinkle chopped colantro over the dhokla.

Cut into dhokla into diamond shape and serve with cilantro or mint chutney.

Chicken Thoran

Overview
Chicken thoran is a very unique dry chicken stir fry dish made with coconut and spices. In Kerala thorans are usually made with vegetables but Chicken thoran is a Kerala speciality. A dry dish that can be served with rice or any Indian bread.

Chicken Thoran ingredients

Chicken Thoran

Ingredients
Chicken breast cut into small cubes  - 1 1/2 pounds
Ginger 2 inch piece thin sliced into strips
Green chilly 6 split at center
Red Onion one large thin sliced
Garlic 6 cloves thin sliced
Curry leaves 2 sprigs
Whole dry red chilly cut into pieces 3 - 4
Mustard seeds  1 teaspoon
Red Chilly powder 1 teaspoon
Black pepper  1 teaspoon
Fennel seeds  1 teaspoon
Turmeric powder 1/4 teaspoon
Fresh grated coconut 3/4 cup
Salt to taste
Oil  3  - 4 tablespoons

Steps
1. Clean and cut the chicken breast into small cubes.
2. Grind the whole black pepper and fennel seeds to a smooth powder and keep aside.
3. Heat oil in a heavy bottom pan. When the oil gets hot add the mustard seeds. After the mustard seeds splutter add the whole red chilly powder and curry leaves to this and fry few minutes. Then add the thin sliced onions, ginger, garlic and green chillies.
4. Saute till the onions are light brown. Add the turmeric powder and chilly powder. Fry few minutes and then add the chicken pieces to this. Add salt and the fennel and black pepper powder to this.  Mix well and cover pan with lid and cook on low flame till chicken is cooked.
5. Add the fresh grated coconut to this mix well and saute till all the gravy has evaporated.

Serve hot with rice or any Indian bread.

Penne Pasta with Grilled Chicken and Green Peas

Overview
A simple Penne pasta dish that is quick and easy to make. I have grilled the chicken breast tenderloins and then added it to the pasta to add an extra smoky flavor to the dish.  The pasta should be al dente to get that chewy texture.

Penne Pasta with Grilled Chicken and Green Peas

Ingredients
Half pound dry small penne pasta
Chicken breast tenderloin 6
Frozen green peas
Dried Oregano - 1 teaspoon
Dried Basil - 1 tablespoon
Dried chives - 2 tablespoons
Black pepper powder - 1/2 teaspoon
Garlic - 6 cloves finely chopped
Red Onion  - 2 medium thin sliced
Red pepper flakes - 1 teaspoon
Salt to taste
Olive oil - 6 tablespoons

Steps
1. Bring a big pot of water to boil. Add salt and a teaspoon of olive oil along with penne pasta to it. Bring to boil and cook for about 9 minutes. Drain the pasta. Add 1 more teaspoon of olive oil to it along with dried basil and chives. Mix well and keep aside.
2. Microwave the frozen green peas for about 3 minutes till it is cooked well. keep aside.
3. Marinate the chicken breast tenderloins with dried oregano, 1 teaspoon olive oil and black pepper. Let it sit for about 10 minutes and then grill the chicken. Let it cool to room temperature. Cut the chicken breast to bite size pieces and keep aside.
4. In another pan heat the remaining 3 tablespoons of olive oil. When the oil gets hot add the finely chopped garlic to this. Saute garlic till it is light brown. Add the red pepper flakes to this and saute few more minutes.
5. Add the thin sliced red onions to this and saute till they are soft add the chopped chicken pieces and the cooked green peas to this. Mix well and saute few minutes. Turn off heat add the prepared penne pasta to this and mix well.

Serve hot.

Dry Prawns Fry ( Unakka Chemmeen Varuthathu)

Overview
Drying prawns is a way to preserve it and it can be stored in an air tight container for long time. Since there is plenty of prawns in Kerala drying and using it year round is very common. This is a delicious side dish with dried prawns which is very common in Kerala. I got to make this with my mother on my last visit to Kerala. This is simple and tasty recipe which can be made quick with dried prawns.

Dry Prawns Fry (Unakka Chemmeen Varuthathu)

Ingredients
Dried prawns cleaned( head,tail and legs removed) - 1 cup
Shallot - 1 tablespoon finely chopped
Garlic - 1 tablespoon finely chopped
Turmeric powder 1/3 teaspoon
Crushed red pepper flakes - 1 tablespoon
Curry leaves - 2  - 3 sprigs
Salt to taste
Oil - 3 tablespoons

Steps
1. In a pan dry fry the cleaned prawns till they are roasted and crisp. Remove the dry roasted prawns to a dish and keep aside.
2. Heat oil in the same pan. When the oil gets hot add the finely chopped shallots and garlic to this and saute till the onions are light brown.
3. Add the turmeric powder and the crushed red pepper flakes and saute few more minutes. Add the curry leaves and fry for a minute then add the roasted prawns to this  and mix well. Add salt as needed

Kappa Mulakku Chamandhi(Cassava Root with Red Chilly Chutney)

Overview
Kappa( Cassava Root) with chutney is a very common dish in Kerala. These roots are boiled with salt and always served with some kind of chutney. This chutney is very simple to make. Garlic and red chilly are the main ingredients. Tamarind adds the sourness to this chutney. I have used frozen Cassava root here which is as delicious as the fresh root.

Kappa Mulakku Chamandhi

Chutney ingredients - Whole Red chilly, Garlic, Tamarind, Salt and Oil

Ingredients
Kappa(Cassava Root) Frozen or fresh one pound skin peeled and cut into big pieces
Whole red chillies - 8 - 10(Adjust the amount of Red chilly to your taste)
Garlic cloves from one bulb
Tamarind the size of lime
Oil - 4 tablespoon
Salt to taste

Steps
1. Boil enough water with salt to immerse the Kappa roots. The water should be salty so that the cooked roots get the salty taste.
2. When the water boils add the frozen Cassava roots to it. Bring the water to boil and cook for about 20 - 30 minutes till the roots are cooked well. Drain water and transfer the Kappa to a serving plate.
3. Immerse the tamarind in 1/4 cup warm water and squeeze out the pulp
3. Heat about 2 tablespoon oil in pan, Fry the red chillies and take them out.
4. In the same oil add the peeled garlic cloves and saute till they are light brown. Saute the garlic to remove the raw garlic taste.Turn off heat.
5. In a blender add the fried red chillies, sauteed garlic, salt and prepared tamarind pulp. Grind to a smooth paste adding water if necessary. This should be a thick chutney. Add the remaining oil and mix well.

Serve the prepared Chutney with boiled Kappa

Stir Fried Calamari Rings ( Koondhal Varattiyathu)

Overview
Calamari(Squid) rings stir fried with simple spices and Kerala Tamarind(Kudampuli) is a real treat. Coconut chips added to this gives this dish a Kerala touch. This is a very traditional Kerala dish and shrimp can also be prepared this way. This is a dry dish which can be served with rice.

Stir Fried Calamari ( Koondhal Varattiyathu)

Ingredients
Calamari cleaned and cut into rings (I pound)
Red Onions thin sliced 3/4 cup
Ginger 1 inch pieces thin sliced
Green chilly 4 split at the center
Curry leaves 1 sprig
Chilly powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Kerala Tamarind(Kudampuli) - 4 thick slices
Coconut chips - 1/4 cup
Salt to taste

To Saute and add at end
Oil 4 tablespoons
Shallots 1/2 cup
Ginger 1 inch thin sliced
Garlic 4 cloves thin sliced
Curry leaves - 2 sprig
Coriander powder 2 teaspoon
Chilly powder 1 teaspoon
Black pepper powder 1/2 teaspoon
Fennel seed powder 1 teaspoon

Steps
1. Clean the Kerala tamarind and soak in half cup hot water and keep aside.
2. Clean and cut calamari(Squid) into rings.
3. Mix the sliced onions, ginger, green chilly, curry leaves, chilly powder, coriander powder, turmeric powder, salt and the Kerala tamarind along with the water and bring to a boil. Lower heat and cook for about 5 minutes.
4. Add the calamari rings to this and cook for about 5 minutes till the calamari is just cooked add the coconut chips to this and bring it to a boil and turn off heat. Do not cook for long since if it gets overcooked the calamari will have a rubber like texture.
5. To saute and add at the end take another pan heat the oil. When the oil gets hot add the sliced sliced shallots, ginger, garlic and saute till the shallots are light brown add the chilly powder, coriander powder, pepper powder and fennel seed power. Add the curry leaves . Saute 1 -2 minutes.
6. Add the cooked calamari rings along with the gravy to this. Saute till all the liquid has evaporated and it is dry.

Serve hot with rice.

Beetroot Pickle

Overview
Beetroot pickled this way can be served as condiment for any rice or bread. Typical Indian pickle spices mixed with the sweet taste of pickle adds a unique flavor. A sweet and sour pickle that tastes better as it ages. Prepare the pickle at least a day in advance before serving so that all the flavors get absorbed into the beetroot pieces.

Beet root pickle Ingredients: Beetroot, ginger, curry leaves, garlic,
chilly powder, mustard seeds, fenugreek powder, turmeric powder,
asafoetida powder and vinegar

Beetroot Pickle

Ingredients
Beetroot  2 medium julienne into strips
Garlic  finely chopped - 1 tablespoon
Ginger finely chopped - 1 tablespoon
Curry leaves 2 sprigs
Chilly powder 2 teaspoon
Green chillies finely chopped 3 - 4 optional
Turmeric powder 1/4 teaspoon
Fenugreek seeds 1 teaspoon
Asafoetida powder 1 teaspoon
Mustard seeds 1 teaspoon
Vinegar 1/4 cup
Salt to taste
Oil 3 - 4 teaspoon

Steps
1. Peel the beetroot and julienne into 2 inch pieces  and keep aside.
2. Dry roast the fenugreek seeds and grind to smooth powder and keep aside.
3. Heat oil in pan. When the oil gets hot add the mustard seeds and let it splutter.
4. Add the finely chopped garlic, ginger, green chillies(if adding) and curry leaves to this and saute till it is light brown. Add the turmeric powder and chilly powder to this. Fry few minutes and add the sliced beetroot to this along with salt and mix, well cover lid and cook for about 5 minutes till the beetroots are just cooked.
5. Add the fenugreek and asafoetida powder to the beetroot and mix well. Add the vinegar to this and more salt if necessary and bring to boil. Turn off heat.
6. Let the pickle cool to room temperature and store in clean jar.

Serve as a condiment with any rice or bread.

Butternut Squash Dry Curry

Overview
A quick and easy butternut squash recipe that can be served as a side dish. A very simple and delicious dish which requires very few ingredients. If you like butternut squash you are sure to like this. The spicy taste from the red pepper flakes compliments the sweet taste of butternut squash. This dish can be served as a side dish for rice, any Indian bread or any grilled meat.

Butternut Squash Dry Curry

Ingredients : Butternut squash, red onions, garlic, curry leaves,
red pepper flakes, turmeric

Ingredients
Butternut squash cleaned and cut into small bite size cubes  - 2 cups
Garlic - 6 cloves finely chopped
Red Onion half finely chopped
Turmeric 1/4 teaspoon
Red Pepper flakes 2 teaspoon
Curry leaves - 2 sprigs
Grated fresh coconut - 4 tablespoons (optional)
Salt to taste
Olive oil - 3 tablespoons

Steps
1. Peel the thick skins of the butternut squash clean and cut into small cubes and keep aside.
2. Heat oil in pan. When the oil gets hot add the finely chopped garlic and red onions to this. Saute well till the onions are ligth brown.
3. Add the red pepper flakes and turmeric powder to this and saute few minutes. Add the curry leaves are fry  one  more minute and then add the cubed butternut squash and salt, mix well lower heat and cover lid and cook till the butternut squash in soft and cooked.
4. Add fresh grated coconut if using and mix well. Make sure all liquid is evaporated. Make sure the squash is not overcooked or mashed.

Serve hot as a side dish.

Sardine Fry (with Green Masala)

Overview
Sardine marinated in fresh green masala and fried adds layers of flavor to the fish. Use fresh fish and marinate the fish in this spicy and sour masala for a minimum of four hours in refrigerator so that all the flavors get into the flesh of the fish. The green chilly and black peppers adds the spiciness and the vinegar and lemon juice adds the sourness to the masala. The marinated fish can be shallow or deep fried.

Sardine Fry

Sardines marinated in green masala

Ingredients
10 fresh sardines cleaned and scored on sides
Curry leaves 4 sprigs
Green chilly - 4
Garlic - 2 - 3 cloves
Ginger 1 inch piece
Whole black pepper - 1 teaspoon
Lemon Juice - 2 tablespoons
White Vinegar - 2 tablespoons
Salt to taste
Oil to fry the fish

Steps
1. Clean the sardines and score the sides and keep aside
2. Grind the curry leaves, green chilly, garlic, ginger, whole black pepper, vinegar, lemon juice and salt to make a smooth paste.
3. Marinate each fish with this paste and keep in refrigerator for 4 hours or overnight.
4. Heat oil in  pan to fry the sardines. Fry the sardines in medium heat till one side is brown. Flip over and fry the other side too. Drain oil and serve hot.

Serve hot with simple onion salad.

Raw Papaya Stir Fry ( Papaya Thoran)

Overview
Raw Papaya is high in fibre and nutrients so is very good for you. This dish is very easy to prepare, has simple few ingredients and can be made quickly. Serve this as a side vegetable dish. Shredded raw papaya is used for this dish. I have used a designer peeler to shred the papaya flesh into thin strips. Make sure you just steam the papaya and do not over cook it.

Raw Papaya Stir Fry ( Papaya Thoran)

Raw Papaya shredded to fine strips using designer peeler

Fresh Green Raw Papaya

Ingredients
Shredded or grated raw Papaya - 2 cups
Fresh grated coconut - 3 tablespoons
Green chilly 3 - 4 split in center length wise
Curry leaves 1 sprig
Red onion half thin sliced
Mustard seeds - 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Oil - 2 tablespoons

Steps
1. Peel the raw Papaya, remove seeds and shred to fine strips or grate it.
2.  Heat oil in pan. When the oil gets hot add the mustrad seeds. After the seeds splutter add the thin sliced onions, green chilly and curry leaves to this and saute few minutes.
3. Add the turmeric powder to this and saute well. Add the shredded raw papaya to this and mix well. Cover pan with lid and cook for 2 - 3 minutes.
4. Add the fresh grated coconut to this mix well cook for about 2 -3  more minutes. Make sure all liquid is evaporated.

Serve hot as a side dish

King Fish Curry (Neymeem Thengapal Curry)

Overview
This is my favorite fish curry that my mom use to make. King fish curry made with coconut milk is a very common dish in Kerala especially in Trichur. Fresh coconut milk and the Kerala tamarind adds a very special flavor to this dish. This fish curry goes very well with Appam or plain rice. I was happy to get fresh king fish at an Asian store here. Making fresh fish in the traditional Kerala clay pot does add an autehntic taste to this dish.

King Fish Curry (Neymeen Thengapal Curry)

Ingredients
King fish cleaned cut into pieces - about 2 pounds
Ginger - 2 inch piece cut into long thin slices
Green chilly - 6 - 8 split into center
Red onion half thin sliced
Curry leaves - 1 sprigs
Chilly powder 2 teaspoon
Coriander powder  - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Kerala Tamarind 3 - 4 slices
Fresh coconut milk first milk - 1/2 cup
Fresh coconut milk second milk - 1 cup
Salt to taste

To garnish
Oil 3 tablespoon
Half red onions thin sliced
Curry leaves 2 sprigs

Steps
1. In a pan or clay pot mix the sliced onions, ginger, green chilly, 1 sprig curry leaves, chilly powder, coriander powder, turmeric powder, salt, Kerala tamarind along with 1  1/2 cup water. Mix well and bring this to a boil. Simmer and cook 1 - 2 minutes
2. Add the clean fish pieces to the prepared gravy. Bring this to a boil simmer and cook covered for about 6 - 8 minutes till the fish is cooked well.
3. Uncover pan and add the second coconut milk to this and bring to boil. Then add the first coconut milk and turn off heat.
4. In another pan heat the oil. When the oil gets hot add the sliced onions to this and fry till the onion is golden brown. Add the curry leaves to this and turn off heat and pour this on top of the prepared fish curry.

Serve hot with appam or plain rice