Peppermint Stick Cookie

Overview
A special cookie to make during holidays that has peppermint flavor. The peppermint flavor comes from the mint extract added to the cookie dough and the candy cane bits used for decoration on outside of the cookie.  These cookies do look like peppermint sticks.

Peppermint Stick Cookies

Ingredients
2 sticks salted butter
1 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoon mint extract
Green and Red food color

For decoration
1 cup confectionery sugar
1 - 3 tablespoon water
6 red candy canes
6 green candy canes

Steps
1. In a large bowl mix the sugar, vanilla extract and butter until it is fluffy. Beat in the eggs one at a time until well blended. Add in the flour mixed with salt gradually and mix well till it is well blended and dough is formed.
2. Divide dough into half. Take one half make it into a disk cover with plastic wrap and refrigerate.
3. Take the remaining half dough and divide into half again. In one half add 1 teaspoon mint extract and red color and in the other halt add 1 teaspoon mint extract and green color. Mix each half separately and cover with plastic wrap and refrigerate. Refrigerate all doughs for about an hour till it is firm.
4. Heat oven to 350 degree Fahrenheit.
5. Cut uncolored dough in 12 equal wedges. cut each colored disk into 6 equal wedges.
7. On a lightly floured surface, roll 1 plain wedge and 1 colored wedge into 15 inch long ropes(keep rest of dough refrigerated). Place each rope side by side twist together from one end to the other. Place on  un greased baking sheet. Repeat with remaining dough.
8. Bake 12 - 15 minutes until edges are lightly browned. Remove to wire racks to cool.
9. To decorate the cookies mix the confectionery sugar with water  one tablespoon at a time to make a smooth thick paste. Crush the candy canes each color separately and keep in separate bowls.
10. Dip about 1/2 inch of each end of the cookie in this confectionery smooth mixture and then into the crushed candy canes. Decorate the red twisted cookies in the red crushed candy canes and the green twisted cookies into the green crushed candy canes. Placed on waxed paper to dry. Enjoy.

Cinnamon Rolls

Overview
My boys love cinnamon rolls and I wanted to make it at home. I got this recipe from food network  and it came out very well. When you make at home you can add the ingredients you want like nuts or raisins. Warm cinnamon rolls with a cup of coffee will make your day.

Cinnamon Rolls

Cut cinnamon rolls placed on baking sheet before rising

Ingredients for dough
1/4 ounce package yeast
1/2 cup warm water
1/2 cup warm milk
1/4 cup sugar+1 tablespoon
1/3 cup butter melted
1 teaspoon salt
1 egg
3 1/2 cups flour

Ingredients for filling
1/2 cup melted butter
3/4 cup sugar
2 tablespoons ground cinnamon

Ingredients for glaze
4 tablespoons soft butter at room temperature
2 cups powdered sugar
1 teaspoon vanilla essence
3 - 4 tablespoons water

Steps
1. In a small bowl mix the yeast with 1/2 cup warm water and a tablespoon of sugar. Mix and keep it aside till the yeast becomes active and frothy.
2. In a big bowl add the flour, warm milk, melted butter, egg,  sugar and salt and mix well. Add the frothy yeast mixture to this and knead well to  make a smooth soft dough. Place in well greased bowl cover and keep it aside till it doubles in size. Takes about 1 or 1 1/2 hour.
3. After dough doubles. punch it down and roll it out on a floured surface into a rectangle about 15x9 inches.  Mix all the ingredients for filling and spread in evenly over the rolled dough.
4. Roll dough tightly length wise and seal ends with water. Cut into two inch thick pieces and place on buttered sheet and  keep it aside to rise again till it is doubled in size.
5. After the rolls have risen again to double in size bake at 350 for about 15 - 20 minutes till they are golden brown. Take it out off oven and let in cool a little bit.
6. Mix ingredients for glaze by mixing one tablespoon of water at a time to make a glaze of desired consistency.
7. Pour glaze over slightly cooled rolls and spread evenly over all rolls.

Serve warm with a cup of coffee.

Cranberry Chutney

Overview
A delicious chutney that can be made with left over fresh cranberries. The sour and tart taste of cranberries mixed with the sweet taste of fresh grated coconut adds a very unique flavor to this chutney. A simple chutney that can be used as a condiment with any rice or bread.

Cranberry Chutney Ingredients

Cranberry Chutney

Ingredients
Fresh Cranberries 1/4 cup
Fresh grated coconut - 1/2 cup
Green chilly 4 - 6(depending on how spicy you like)
Ginger finely chopped - 1 teaspoon(optional)
Shallots - 4 - 6 (optional)
Coriander leaves - 1/4 cup
Mustard seeds - 1 tablespoon
Whole red chilly broken into 2 inch pieces - 3 - 4
Curry leaves - 2 sprigs
Oil - 2 tablespoon
Salt to taste

Steps
1. Grind the fresh grated coconut, green chilly, cranberries, coriander leaves and optional ingredients if using with 1/4 cup warm water and salt to a smooth paste keep aside.
2. In another pan heat the oil. When the oil gets hot add the mustard seeds and let it splutter. Add the Whole red chilly pieces and curry leaves. Turn off heat. Add this mixture over the ground chutney.

Kovakka Thoran ( Ivy Gourd stir fry with coconut)

Overview
A simple and easy stir fry dish which is very common in Kerala. Thorans are easy stir fry dishes made with different kinds of vegetables.  Fresh vegetables finely chopped and mixed with simple ingredients makes this a delicious side dish. Ivy gourd or Kovakka is a very nutritious vegetable and is very good for diabetes patients.

Kovakka Thoran

Kovakka Thoran Ingredients

Ingredients
Kovakka(Ivy gourd) cleaned and finely chopped
Red onion one medium thin sliced
Green chilly 4 split in center length wise
Curry leaves 2 sprigs
Fresh grated coconut 1/2 cup
Turmeric 1/2 teaspoon
Mustard seeds - 1 tablespoons
Salt to taste
Oil - 3 tablespoons

Steps
1. Heat oil in a pan. When the oil gets hot add the mustard seeds and let it splutter.
2. Add the thin sliced onions, green chilly and curry leaves to this and saute well  for few minutes. Add turmeric powder to this and mix well.
3. Add the finely chopped Kovakka and salt to this. Mix well lower heat and cover pan with lid and cook till the Kovakka is cooked well stirring every 5 minutes. Add fresh grated coconut to this and mix well and make sure all liquid is evaporated and it is dry.

Transfer to  serving dish and serve hot.

Okra with coconut milk curry (Vendakka Paal Curry)

Overview
This is a Kerala specialty okra dish made with coconut milk. The Sweet taste of coconut milk mixed with the mild spices adds a unique flavor to this dish. Adding a little vinegar to this dish along with tomatoes brings up the tangy flavor. This dish goes well with rice or any Indian breads.

Okra with coconut milk curry

Ingredients for Okra with coconut milk curry

Ingredients
Okra cut into 2 inch pieces - 1 1/2 cup
2 Plum tomatoes cut into thin slices
Red Onion - 1 medium thin sliced
Ginger 2 inch piece thin sliced
Green chilly - 4 - 6 split in center length wise
Curry leaves 2 sprigs
Red chilly powder 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder 1/4 teaspoon
Vinegar - 1 tablespoon
Thick coconut milk 1 cup
Oil 4 tablespoons
Salt to taste

Steps
1. In a pan heat 1 tablespoon oil and saute the okra pieces  with salt till they are soft and cooked well and keep aside.
2. In another pan heat the remaining oil. When the oil gets hot add the thin sliced onions, ginger , green chilly and curry leaves to it and saute till the onions are soft and edges begin to brown.
3. Add the chilly powder, coriander powder and turmeric to this and saute 1  - 2 minutes. Add the sliced tomatoes  and salt to this along with half cup water and cover pan with lid and cook on medium flame till tomatoes are cooked.
4. Add coconut milk to this and mix well and bring this mixture to boil. Add 1 tablespoon of vinegar to this and mix well. Add salt as needed. Turn off heat and transfer to serving dish.

Serve hot with rice chapati or Naan.

Uppu Manga Curry (Brine Mango Curry)

Overview
Brine Mango (Uppu Manga) is a very traditional thing found in all houses in Kerala since they have plenty of mangoes. Brining mangoes is a way to preserve the mangoes and use it in different ways through out the year. In my Grandmas house they always use to be a big earthen pot full of brine mangoes which was used as a condiment in many ways for lunch and dinner. Last month when I visited India my aunt gave me jar full of Uppu Manga which I got here.  This is a one of the dishes you can make with brine mangoes.

Uppu Manga Curry

Uppu Manga Ingredients

Ingredients
Uppu Manga( Brine mangoes )  - 2 small
Fresh grated coconut - 1/2 cup
Chilly powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Whole red chillies - 3 - 4 cut into pieces
Curry leaves 2 sprig
Oil 2 - 3 tablespoons

Steps
1. Finely chop or mash the brine mangoes and keep aside.
2. Grind the coconut with chilly powder, coriander powder, turmeric with 1/4 cup hot water to a smooth paste.
3. Mix the ground coconut paste with the mangoes add about one cup water and mix well. bring this mixture to a boil. No need to add salt as the mangoes will have a lot of salt.
4. Once the curry boils simmer and let all flavors mingle well. Turn off heat and keep aside.
5. In another pan heat the oil. When the oil gets hot add the mustard seeds and let it splutter. Add the whole red chilly pieces and curry leaves to this and pour over prepared curry.

Serve hot as a side dish with rice.

Chicken Lo Mein with Vegetables

Overview
This is a Chinese stir fry dish made with chicken, noodles and vegetables. Lo Mein is usually made with wheat noodles but I have used thick spaghetti noodles for this dish  This dish is easy to make and full of flavor. The most time consuming part for this dish is getting all the vegetables ready and cut into thin strips. I do like to add boy choy ( Chinese cabbage) to this that adds  delicious flavor and texture to this Lo Mein.

Chicken Lo Mein with Vegetables

Chicken Lo Mein Ingredients

Ingredients
Chicken breast cut into thin strips 2 cups
Spaghetti thick noodle 14 oz
Green Pepper 1 large cut into strips
Bok Choy 2 cups cleaned and cut into strips
Carrots Julienned 1 cup
Green Beans French cut 1 cup
Garlic thin sliced 2 tablespoons
Ginger thin sliced 2 tablespoons
Red Onion one large thin sliced
Soy sauce 1/2 cup
Sesame oil 3 - 4 teaspoons
Crushed red pepper - 2 - 3 tablespoons
Fresh ground black pepper  - 1 teaspoon
Salt to taste
Oil 4 tablesspoons
Corn starch 1 tablespoon

Steps
1. Marinate the cleaned cut chicken strips in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon fresh crushed black pepper and keep aside.
2. Cook the noodles drain and keep aside.
2. Heat oil in a big wok or pan. When oil gets hot add the thin sliced ginger  and garlic. when the garlic starts to brown add the crushed red pepper and saute well. Add the marinated chicken to this and stir well. Keep stirring till the chicken is cooked well.
3. Add the thin sliced vegetables  and onions to this and mix well.  Stir fry till the vegetables are just cooked( do not overcook the vegetables). Add the cooked noodles and the remaining soya sauce and sesame oil to this and mix well.
4. Add 1 tablespoon of corn starch with 3 tablespoon of water and add to the stir fry mixture and mix well till the gravy has thickened and coated the noodles and vegetables. Turn of heat.

Serve hot.

Kozhuva Perra (Anchovies with Fresh Grated Coconut)

Overview
A traditional Kerala dish made with small anchovies. This dish is made with simple fresh ingredients. Anchovies(Kozhuva) are nutrient rich fish which we get fresh in Kerala. Here I have used the frozen anchovies that we get from Indian Store. Fresh red onions, ginger,  green chillies, curry leaves, fresh grated coconut mixed with Kerala tamarind makes these anchovies very flavorful and delicious. This dish goes very well with plain rice.

Kozhuva Perra (Anchovies with Fresh Grated Coconut)

Kozhuva Peera Ingredients

Ingredients
Cleaned anchovies - 2 pounds
Green chillies split in center length wise - 8 - 10
Red Onion One large thin sliced
Ginger  2 inch piece thin sliced
Curry leaves 3 sprigs
Kerala tamarind(Kodampulli) 4 - 5 slices
Fresh grated coconut - 1 cup
Salt to taste
Coconut oil 3 tablespoons

Steps
1. Clean the Kerala tamarind and soak in hot water for 20 - 30 minutes.
2. Mix the thin sliced onions, green chillies, ginger, curry leaves and Kerala tamarind with salt and about 1/2 cup water in a earthen pot or a heavy bottom pan and mix well. Mix the anchovies with this and cook on medium heat covered till it begins to boil.
3. Remove  lid and toss pan to  mix the ingredients do not use spoon to stir since all the fish will break into pieces.
4. Mix in the fresh grated coconut . Toss well and cook on high flame till all the liquid has evaporated. Keep tossing occasionally.
5. Pour 3 tablespoon of oil and toss well. Turn off heat.

Serve hot with plain rice.

Breadfruit with Roasted Coconut Gravy (Kadachakka Varuthu Aracha Curry)

Overview
Roasted coconut with spices gives this gravy a very nice aroma and flavor. Breadfruit curry made this way can be served with plain rice or any bread. Cooked breadfruit taste kind of like potatoes or if roasted tastes like bread and hence the name bread fruit. Breadfruit since a starchy vegetable absorbs the flavors from the gravy and becomes very delicious in this dish.

Breadfruit with Roasted Coconut Gravy

Ingredients for Breadfruit Curry

Ingredients
Breadfruit pieces cleaned and cut into bite size pieces - 1 pound
Fresh grated coconut - 1/2 cup
Thin sliced ginger - 1 inch pieces
Garlic thin sliced - 4 cloves
Shallots thin sliced  - 5
Curry leaves 2 sprigs
Whole red chilly 4 - 6
Whole coriander seeds - 2 tablespoons
Whole black pepper - 1 teaspoon
Fennel seeds -  tablespoons
Turmeric powder - 1 teaspoon
Oil - 3 tablespoons
Salt o taste

To Garnish
Oil - 3 tablespoons
Thin slices shallots 3
Curry leaves 2 sprigs

Steps
1. Cook the cleaned breadfruit pieces with 1 cup water , 1/2 teaspoon turmeric powder and enough salt till it is soft and cooked well. Keep aside.
2. Heat  3 tablespoon oil in a thick bottom pan. When the oil gets hot fry the whole red chillies followed by the coriander seeds, fennel seeds and black pepper. Add the fresh grated coconut, thin sliced shallots, garlic, ginger and curry leaves and mix well.
3. Roast the coconut mixture on a low flame till the coconut turns golden brown. Add 1/2 teaspoon turmeric to this and  roast for 2 for minutes. Turn off heat.
4. When the roasted coconut mixture comes to room temperature grind it in a blender by adding 1/2 cup water to make a smooth paste.
5. Mix the ground coconut paste with 1/2 cup water and pour over the cooked breadfruit. Mix well and bring this mixture to a boil. Turn heat to low  and cook for few more minutes till all the flavors mingle. Turn off heat.
6. In another pan heat  the oil. When the oil gets hot add the thin sliced shallots for garnish to this. Fry till the shallots turn golden brown. Add curry leaves and mix well. Turn off heat and pour the fried shallots over the prepared breadfruit curry.

Serve hot with plain rice.

Raw Mango Curry with Coconut Milk (Pacha Manga Thenga Paal Curry)

Overview
A very classic dish from Kerala made with coconut milk. The sweet taste from the coconut milk compliments the sour taste of raw mangoes to make a very unique and delicious flavor. If possible use fresh coconut milk from fresh grated coconut`which makes a big difference in flavor for this curry. A simple mango curry with simple fresh ingredients and easy to make.

Raw Mango Curry with Coconut Milk

Raw Mango Curry Ingredients

Ingredients
Raw green mango slices from one large mango
2 inch piece ginger - thin sliced
Green chilly - 6 - 8 split in center
Curry leaves - 2 sprigs
1 Medium Red Onion thin sliced
Turmeric powder 1/2 teaspoon
Red chilly powder  - 1 tablespoon
Coriander powder 1 tablespoon
Fresh grated coconut 1 1/2 cup
Salt to taste

To Garnish
3 tablespoons
Red onion thin sliced 1/2 medium
Curry leaves 2 sprigs

Steps
1. Mix the fresh coconut with warm water and grind in a blender and squeeze out the coconut milk.  Take 1/2 cup first milk and 1 cup second milk and keep aside.
2. Mix the sliced mangoes, ginger, green chillies, curry leaves, red onions, turmeric, chilly powder, coriander powder and salt  with 1 cup water. Bring to boil. reduce heat  and cook covered till the mangoes are cooked.
3. Add second milk to the cooked mangoes mix well and bring to boil. Finally add the thick first milk. As soon a the curry brings to boil turn off heat.
4. Heat oil in a separate pan. When the oil gets hot add the thin sliced onions to it and saute till the onions turn golden brown. Add curry leaves and mix well. Turn off heat. Pour over prepared dish.

Serve hot with plain rice.

Raw Jackfruit Mash (Chakka Puzhukku)

Overview
There is plenty of Jackfruit in Kerala so it is very common to see jackfruit is various dishes in Kerala. Chakka Puzhukku is a very traditional Kerala dish. Raw jackfruit cooked, mashed and mixed with ground coconut and cumin makes a delicious dish that goes very well with red fish curry. Raw jack fruit is very good for diabetic patients since this is high in fiber and low in carbs so this can be used in place of any starch.

Chakka Puzhukku with Kerala red fish curry

Ingredients
Raw Jackfruit pieces with out seeds - 2 pounds
Fresh grated coconut - 1 cup
Cumin seeds - 1 teaspoon
Garlic 3 cloves
Green chillies 4 - 6
Curry leaves - 2 sprigs
Turmeric powder - 1/2 teaspoon
Salt to taste.

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

Steps
1. Cook the cleaned jackfruit pieces in 2 cups water , 1/4 teaspoon turmeric and salt. Once it boils reduce flame, cook on low flame covered with lid for about 10  - 15 minutes. Mix well till the jack fruit is cooked well and can be mashed.
2. Coarsely Grind the fresh grated coconut with green chilly, 1/4 teaspoon turmeric, garlic, cumin and curry leaves with warm water.
3. Mix the ground coconut with the cooked jackfruit. Mix well and bring to  boil. Turn off heat.
4. In another pan heat oil. Wen oil gets hot add the mustard seeds. When seeds splutter add the curry leaves ad red chilly pieces. Mix well. Turn off heat and pour over prepared jack fruit mash.

Serve hot with Kerala style red fish curry

Stuffed Bitter Gourd

Overview
Bitter gourd or Bitter melon stuffed with sauteed onions, mango powder and spices makes a delicious combination of all different flavors - sour , spicy and bitter. This is a north Indian dish and served as a side with any Indian bread( Chapati, Naan or Parotta). Whole tender small bitter melons are used for this dish.

Stuffed Bitter Gourd

Stuffed Bitter Gourd Ingredients

Ingredients
Whole small bitter melons 4
Lemon juice - Juice of 1 large lemon
Onions - 1 large finely chopped
Turmeric powder 1/2 teaspoon
Chilly powder 1 teaspoon
Coriander powder 1 teaspoon
Dry Mango powder 1 teaspoon
Fennel seed powder 1 teaspoon
Chick pea flour 1 tablespoon
Cumins seeds 1 teaspoon
Oil 6 tablespoons
Salt to taste

Steps
1. Wash the bitter gourd in water and pat dry. Scrap the outer ridges of the bitter melon and keep aside. We will use the scrapped ridges and the inside of the bitter mellon for the stuffing
2. Slit open the bitter melon on one side and scope out the inside. If the seeds are tender this can be used for the stuffing.
3. In a bowl mix lemon juice and salt and marinate the slit bitter gourd along with the scrapped ridges and inside seeds of bitter mellon. Let this marinate for 20 minutes.
4. After 20 minutes squeeze out the water from each bitter melon and then the scrapping and seeds and keep aside.
5. Heat 3 tablespoons oil in a pan. When the oil gets hot add the cumin seeds. After the seeds splutter add the finely chopped onions.
6. Saute the onions till they are light brown. Add the all the spice powders - chilly, coriander, turmeric, fennel powder, mango powder and mix well. Add salt to taste.
7. When the spices are brown add the chick pea flour and mix well and fry few minutes. Mix the bittter melon seeds and ridge scrapping and mix well.
8. Cook covered on slow flame  for about 5 minutes. Turn off heat and bring this stuffing to room tempearture.
9. Stuff the bitter melons with the stuffing once it is at room temperature. Tie with string to keep the stuffing intact.
10. Heat 3 tablespoon oil in a pan and shallow fry these stuffed bitter melons in a covered pan on low flame. Keep rotating  the bitter gourd to get each side browned.

Serve hot with any Indian Bread.

White Lemon Pickle (Vella Naranga Achar)

Overview
Even though this pickle is named white lemon pickle its actual color is the color of lemon yellow. The main difference from other pickles is that we do not use any red chilly powder. The spiciness for this pickle comes from finely chopped hot green chillies. A very good condiment to have with any rice or Indian bread.

White Lemon Pickle

Ingredients: Pickled lemons, finely chopped garlic, ginger,
green chillies, curry leaves, fenugreek seeds mustard seeds
and not shown in picture asafoetida powder.

Ingredients
Lemons cleaned 8
Ginger 2 inch piece - finely chopped
Garlic -  One whole bulb finely chopped
Green chillies 10 - 15 finely chopped
Curry leaves 0 4 sprigs
Fenugreek seeds - 1 tablespoons
Mustard seeds 1 tablespoons
Asafoetida powder - 1 tablespoon
Turmeric - 1 teaspoon
Sugar 3 tablespoons
Salt to taste
Oil - 3 - 4 tablespoons

Steps
1. Immerse lemons in water for about 30 minutes. Pat dry and cut into chunks as shown in picture. Mix with turmeric and salt and keep in cleaned jar for about four weeks. Shake jar ever day to make sure juices mix well. After about 4 weeks the lemons become pickled and soft.
2. In a pan dry roast fenugreek seeds and grind to a smooth powder and keep aside.
3. Heat oil in a pan. when the oil gets hot add the mustard seeds.
4. After the mustard seeds splutter add the finely chopped ginger, garlic green chillies and curry leaves. Saute on medium heat till the garlic and ginger are light brown.
5. Add the prepared lemons to this along with sugar. Check salt and add if necessary. Mix well and bring to boil.
6. Add the fenugreek powder and asafoetida powder to this and mix well and bring to boil gain. Turn off heat.

Bring this pickle to room temperature and  store in a clean jar.

Stir Fried Chicken with Bok Choy

Overview
A simple chicken dish that has very few simple ingredients and can be prepared quickly. I have used baby Bok Choy for this dish. Bok Choy is full of nutrients and brings a nice crunch to this dish. Adding a tablespoon of sesame oil at the end to this dish brings out a nutty aroma and flavor.

Stir Fried Chicken with Bok Choy

Ingredients - Bok Choy, Chicken Breast, Red Onion, Garlic, Ginger,
Crushed red pepper flakes, soy sauce, not shown in picture
sesame oil and corn starch

Ingredients
2 cups thin sliced chicken breast
4 cups Bok choy sliced
1 cup thin sliced red onions
2 tablespoons ginger thin sliced
2 tablespoons garlic thin sliced
Crushed red pepper flakes - 1 - 2 tablespoons
Soy sauce - 2 tablespoons
Sesame oil 1 tablespoon
Vegetable oil - 3 tablespoons
Salt to taste
Corn starch 1 tablespoons for thickening gravy

Steps
1. Heat oil in a wok. When the oil gets hot add the thin sliced ginger and garlic saute few minutes and add the crushed red pepper flakes and fry few more minutes.
2. Add the sliced red onions to this and saute till the onions are light brown.
3. Add the thin sliced chicken breasts along with soy sauce to this and stir and cook till the chicken is cooked well and most of the gravy has evaporated.
4. Add the Boy Choy to this and mix well. Make flame high and stir fry boy choy and chicken pieces of high heat. Add salt as needed. Do not over cook the Bok Choy if you do it will become soft and the gravy will also become watery.
5. Mix corn starch mixed with one tablespoon water and add to dish. Mix well till gravy has thickened. Add sesame oil mix well and transfer to serving dish.

Serve hot with plain rice.

Butter Chicken

Overview
Butter chicken is a very common dish you get in all Indian restaurants. This is usually served with Naan or any Indian bread. Usually a heavy cream or yogurt based dish mixed with spices. I have used all whole spices that adds a nice fresh aroma to this dish.

Butter Chicken

Butter Chicken Ingredients - Not included in picture
Heavy Cream and Kasthuri Methi

Ingredients
Boneless chicken breast cut into cubes  - 2 lbs
Finely chopped red onions - 1 1/2  cups
Garlic  15 cloves
Ginger - 2 inch piece cleaned and cut into pieces
Plum tomatoes finely chopped - 1 cup
Cilantro finely chopped - 1/4 cup
Coriander seeds - 3 tablespoons
Red Whole chilly - 4 - 6
Raw Cashews - 1/2 cup
Butter - 1/2 stick
Heavy cream 1/4 cup
Turmeric - 1/2 teaspoon
Star anise - 1
Cardamom - 2
Cloves - 3
Cinnamon - 1 inch pieces
Fennel seeds - 11 teaspoon
Whole black pepper - 1 teaspoon
Kasthuri methi (dry fenugreek leaves)- 1 tablespoon
Oil - 3 tablespoons
Salt to taste

Steps
1. Grind the cashew with a little water to make a smooth paste and keep aside.
2. In a blender add the garlic, ginger, coriander seeds, whole red chillies, star anise, cardamom, cloves, fennel seeds, cinnamon, black pepper and turmeric along with some water and make a smooth paste and keep aside.
3. Heat a heavy bottom pan and add the butter along with the oil. When the butter melts and the it gets hot add the finely chopped onions to this and saute till the onions are light brown.
4. Add the smooth spice paste and cashew paste to this and saute till the oil separates. keep stirring so it does not stick to the bottom of the pan.
5. Add the finely chopped tomatoes to this along with some salt and mix well  cover dish and cook on low flame  stirring occasionally. When the tomatoes gets cooked and oil begins to separate  add the chicken pieces along with salt as needed and mix well.
6. Cover dish and cook on low flame. Keep stirring every 3 - 4 minutes till the chicken is cooked  and the gravy has thickened. Finely crush the kasthuri methi and add to this. Add heavy cream and mix well. Turn off heat.
7. Transfer to a serving bowl and garnish with finely chopped cilantro.

Serve hot with any Indian bread.

Green Papaya Salad

Overview
A nice crunchy Thai salad that can be served with any fried food especially with fish. This year for easter instead of making the traditional Kerala onion salad that we serve with beef cutlets I made this Thai salad. I got this green papaya from the Asian store and wanted to make something different other than thoran. This salad is spicy and tangy and can be served with any fried or grilled fish too.

Green Papaya Salad

Green Papaya Salad Ingredients

Ingredients
Green papaya  julienned - 2 cups
Carrots julienned - 1/2 cup
Shallots - 3
Garlic - 1 clove
Thai chilly red or green - finely chopped 2
Cilantro finely chopped 2 tablespoons
Lime juice 2 tablespoons
Fish sauce - 1 tablespoon
Salt to taste
Crushed roasted peanuts to garnish.

Steps
1. In a blender finely grind the shallots, garlic along with fish sauce, lime juice and salt to make the dressing.
2. In a bowl mix the julienned green papaya, carrots, finely chopped Thai chillies and cilantro.  Pour  the dressing over it and mix well.
3. Transfer to a serving bowl and garnish with crushed peanuts.

Serve cold or at room temperature.

Sweet Lemon Pickle

Overview
I love pickles and like to try all different kinds of pickle. This sweet and hot pickle accompanies any Indian rice or Indian breads. Use fresh juicy lemons for this pickle. Cut lemon pieces has to be mixed with turmeric and salt  and kept in a clean air tight jar for 4 weeks for the lemons to soften. This lemon mixture is used to make this pickle. The three big flavors in this pickle are hot, sweet and sour and they compliment each other to make this pickle very delicious.

Sweet Lemon Pickle

Sweet Lemon Pickle Ingredients 

Ingredients
Lemon pieces cleaned and cut in to quarters - 2 1/2 cups
Turmeric - 3/4 teaspoon
Red Chilly powder - 4 teaspoons
Fenugreek seeds - 2 teaspoon
Asafoetida powder 1 teaspoon
Garlic 10 cloves
Ginger  - 2inch piece
Brown sugar  - 1/2 cup
Oil 3 tablespoons
Curry leaves optional
Salt as needed

Steps
1. Clean the lemons and pat them dry. Cut them in quarters. Mix with turmeric and salt and keep in a clean jar for 4 weeks. Shake it every day for the juices to mix with the lemon pieces. After four weeks these lemon pieces become soft and pickled.
2. Dry roast the fenugreek seeds and powder that and keep aide.
4. In a blender grind the garlic and ginger to a smooth paste and keep aside.
5. Heat oil in a pan. When the oil gets hot add the curry leaves if using. I like the flavor of curry leaves.
6. To this add the garlic ginger paste. Saute well till all liquid as evaporated. Add the red chilly powder to this. Mix well.
7. Add the pickled lemon pieces to this along with the brown sugar. Mix well. Add salt if needed.
8. Add the fenugreek powder and asafoetida powder to this and mix well. When this mixture begins to boil turn off heat. Bring to room temperature and transfer to a clean jar.

Serve with any Indian Rice or bread.

Shrimp Curry with Cococnut Milk

Overview
A special shrimp dish from Kerala made with fresh coconut milk. Fresh coconut milk does add a sweet aroma and flavor to this dish. You can use canned coconut milk too for this dish. Kerala Tamarind(Kodampully) adds a delicate sour taste to this dish. This shrimp curry goes very well with plain rice.

Shrimp Curry with Coconut Milk

Ingredients for Shrimp Curry

Ingredients
2 cups shrimp cleaned and deveined
1 1/2 cups fresh grated coconut
Thin sliced ginger - 2 tablespoon
 Green chilly split in center - 6 - 8
Curry leaves - 2 sprigs
Thin sliced onions 1 medium
Garlic 1 teaspoons thin sliced
Chilly powder 2 teaspoon
Coriander powder 1 teaspoon
Turmeric powder - 1/2 teaspoon
Kerala Tamarind (Kodampully) 3 - 4 slices
Salt to taste

To Garnish
Oil 3 tablespoon
Shallots thin sliced - 3 tablespoon
Curry leaves 1 sprig

Steps
1. Clean the Kerala tamarind in water and soak in warm water and keep aside.
2. In a blender pour 1/2 cup warm water and grate the coconut. Strain the coconut milk 1/2 cup first milk and then 1 cup second milk and keep aside.
3. In a pot mix the thin sliced onions, ginger, green chilly,garlic and curry leaves with the chilly powder, coriander powder and turmeric. Add salt and the Kerala tamarind along with 1 cup water.
4. Turn on heat and bring this to a boil. Cook this mixture covered on low heat for about 5 minutes.
5. Add the second coconut milk mix well bring this to a boil. Add the cleaned shrimp to this and cook for about 5 minutes till it is cooked. Add the first coconut milk to this bring to boil and turn off heat.
6. In another pan heat the oil. Add the thin sliced shallots to this and fry till the shallots turn golden brown. Add the curry leaves . Turn off heat. Pour this oil mixture over the prepared shrimp curry.

Serve hot over plain rice.

Carrot Pickle

Overview
A crunchy carrot pickle  that is a great condiment to have with any rice or Indian bread. It tastes better after a day or two when all the flavors get coated to the crunchy carrot pieces. I have used Julienne peeler to make even thin strips of the carrots for this pickle

Carrot Pickle

Carrot Pickle Ingredients

Ingredients
Thin sliced carrots - 2 cups
Ginger finely chopped
Garlic finely chopped
Green chilly 2 finely chopped
Curry leaves 3 sprigs
Lemon juice about 1/4 cup
Red Chilly powder - 2 - 3 teaspoon
Turmeric - 1/4 teaspoon
Asafoetida powder - 1/2 teaspoon
Fenugreek seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Whole red chilly broke into pieces - 2 - 3
Salt to Taste
Oil 3 tablespoons

Steps
1. Dry roast the fenugreek seeds and grind to a smooth powder and keep aside.
2. Heat oil in a pan. When the oil gets hot add the mustard seeds and let it splutter. Add the curry leaves and the pieces of whole red chillies and fry few minutes.
3. Then add the finely chopped garlic, ginger and green chillies to this and saute till the garlic and ginger are light brown.
4. Add the turmeric powder and red chilly powder to this, Mix well and add the thin sliced carrots along with salt, lemon juice, fenugreek powder and asafoetida powder to this mix well to coat all the carrots pieces. Turn off heat and transfer to a clean jar.

Serve as a condiment with any Rice or Indian Bread.

Chicken Liver Roast

Overview
If you like chicken liver you should definitely try this dish. Chicken liver is stir fried with shallots, garlic and ginger to add a really nice flavor and taste to this dish. Whole fresh ground spices does make a big difference so do use whole spices and grind them yourself to make fresh spice mixture. I have used coconut oil for this which adds another layer of flavor to this dish but any cooking oil can be used for this dish.

Chicken Liver Roast Kerala Style

Chicken Liver Roast Ingredients

Ingredients
Chicken liver one pound
Shallots thin sliced - 1/2 cup
Ginger inch piece thin sliced
Garlic thin sliced 2 tablespoons
Curry leaves 3 sprigs
Whole black peppers - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Fennel seeds - 1 tablespoons
Whole red chilly 3 - 4
Coriander seeds - 2 tablespoons
Turmeric powder - 1/2 teaspoon
Chilly powder - 1/2 teaspoon
Coconut oil - 4 tablespoons
Salt to taste

Steps
1. Marinate the cleaned chicken liver with 1/4 teaspoon turmeric , 1/2 teaspoon chilly powder and enough salt and refrigerate for about 1 hour.
2. In a clean coffee grinder grind the whole spices  to a smooth powder - coriander, red chilly, black pepper, fenugreek seeds, fennel seeds.
3. Heat coconut oil in pan. When the oil gets hot add the sliced shallots, ginger and garlic to this and saute till the shallots get light brown.
4. Add the ground spice mixture along with 1/4 teaspoon turmeric powder and saute few minutes. Add curry leaves to this and fry few more minutes.
5. Add the marinated chicken livers to this. Mix well cover pan with lid and cook in a low flame. Mix every 10 minutes. Cook for about 30 minutes. Remove lids and saute till all the liquid has evaporated and the gravy has coated the chicken liver.

Serve hot with any rice dish.

Mini Penne with Peppers

Overview
Mini penne pasta is mixed with fresh sliced colorful pepper, cherry tomatoes and ground beef to make this very satisfying dish. Made with all fresh ingredients this pasta dish makes a complete meal.  This pasta dish does not have much sauce but the fresh garlic, tomatoes and beef coats the each penne pasta to add a delicious flavor.

Pasta Ingredients

Mini Penne with Peppers, Cherry Tomatoes and ground Beef

Ingredients
1 Pound Mini Penne pasta
1 Pound ground beef
2 Cups cherry tomatoes cleaned and quartered length wise
Thin sliced pepper the same size as the penne pasta
(I have used yellow, orange and red peppers)
Red Onion one large finely chopped
Garlic - 6 cloves finely chopped
Dry Basil leaves - 2 tablespoons
Crushed red peppers - 1 tablespoon
Fresh ground black pepper - 1 teaspoon
Olive oil - 5 tablespoons.

Steps
1. Add salt and black pepper to the ground beef and brown well and keep aside.
2. Cook the pasts according to the instruction on the box. Do not overcook the pasta it has to be al dente. Drain pasta from water mix with one tablespoon olive oil and dry basil leaves and keep aside.
3. Heat one tablespoon olive oil in a big pan.  Saute the sliced peppers with a little salt and keep aside. Do not over cook. Keep this aside.
4. Heat remaining 3 tablespoons oil in a pan. When the oil gets hot add the finely chopped garlic saute few minutes and add the crushed red peppers for few minutes and then add the thin sliced onions to this. Saute few ore minutes and then add the sliced cherry tomatoes to this with a little salt and mix well.
5. Cover pan with lid and cook tomatoes for about 5 3 - 4 minutes. Add the browned ground beef to the tomatoes and mix well. Make sure most of the liquid is evaporated.
6. Add the cooked Penne pasta to this and mix well. Add the sauteed pepper to this. Turn off heat. Mix well and serve.

Peppermint Bark

Overview
A quick and easy holiday treat made with candy canes. Layered semisweet chocolate and white chocolate is topped with crushed peppermint candy cane to make this delectable sweet. You can layer any kind of chocolates you like.

Peppermint Bark

Ingredients
1 cup semisweet chocolate chips
1 cup white chocolate chips
2 tablespoons oil
6 peppermint candy canes roughly crushed

Steps
1. Crush 6 peppermint candy canes roughly and keep aside
1. Add I tablespoon oil to the semisweet chocolate chips in a microwave safe bowl mix well and microwave for 1 minute.  Mix well.
2. Pour the melted semisweet chocolate to a oiled flat pan. Keep it freezer for about 10 minutes till the chocolate is set.
3. Next mix the white chocolate chips with one tablespoon oil  and microwave for one minute. Mix well till all chips are melted and it is smooth.
4. Pour the while melted chocolate evenly over the set semisweet chocolate. Make a smooth layer. sprinkle a layer of crushed peppermint pieces over the white chocolate layer and press slightly and let it refrigerate till the chocolate is set.
5. Break into pieces and serve.