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.