Apple n' Fruit Tea Bread !!

Ingredients

125 gms of Butter

100 gms of soft light brown sugar (you can use upto 125.Sugar is something am hesitant to)

100-200 gms of sultanas (according to your taste.Mine is 100 gms)

150 ml Apple juice1 Apple,peeled, cored and chopped

2 Medium Eggs beaten

275 gms of Plain Flour

1/2 tsp ground cinnamon

1/2 tsp ground ginger

2 tsp bicarbonate of soda

To Decorate

1 Apple,Cored and Sliced

1tsp Lime Juice

Directions

• Preheat the Oven to 180 degree.Oil and line the base of a 900g/2lb loaf tin with non-stick baking paper or just prepare it with butter and flour
• Put the butter,sugar,sultanas and apple juice in a small saucepan.Heat gently,stirring occasionally until the butter has melted.Tip into a bowl and leave to cool
• Stir in the chopped apple and beaten eggs.Sift the flour,spices and bicarbonate of soda over the apple mixture
• Stir into the sultana mixture,spoon into the prepared loaf tin and smooth the top level with the back of a spoon
• Toss the apple slices in lemon juice and arrange on top. 
•  Bake in the preheated oven for for 50 mts.
•  Now,Cover with tinfoil to prevent from browning too much
•  Bake for 30-35 minutes more or until a skewer inserted into the centre comes out clean
•  Leave in the tin for 10 mts before turning out to cool on to a wire rack

 Sending this tea bread to Akheela's Food Palette Series Brown and Rumana's Treat To The Eye - Series 2.

Danyachi Usal !! (Peanut stew from Maharashtra)

I have prepared and tasted many kinds of stew from Kerala.But a stew with peanuts,I hadn't experienced that so far.While going through Tarla Dalal Cooking & More magazine,I have found this simple stew recipe from Maharashtra.Thrilled with the idea,I was so eager to prepare the dish.It's an awesome different flavour and we all loved it so much here.That's why I decided to blog this one.Hope you all will enjoy !!

Since this was a totally new recipe to me,I just followed the recipe and here it is :

Ingredients

1 cup peanuts
1 tbsp oil
4 tsp cumin seeds
salt to taste
3 cup water

For the coconut paste

1/2 cup freshly grated coconut
2 green chillies
1 small piece ginger (25mm)

For Garnish

1 green chilly,finely chopped
few chopped coriander leaves

Method

• Pressure-cook the peanuts along with 2 cups of water and salt for 2 whistles.Drain and keep aside to cool.
• Heat the oil in a pan and splutter cumin seeds
• Add the grounded paste and cook on a medium flame for 2 minutes.
• Add the salt and peanuts along with 1 cup of water and simmer on a slow flame for 5-7 minutes.
• Serve hot garnished with  chillies and coriander leaves.        

 This simple yet hearty stew goes to Priya's & Aipi's Bookmarked Recipes,P.J's 'Flavors Of Maharashtra',event by Naina and finally to 'C for Colourful Curry's event by Charitha.

Mumbai Biriyani !!

I was still skeptical to experiment this Biriyani probably by seeing the ingredients list.A Biriyani without coriander and mint leaves ? How that's going to taste now ? Above all,adding 2 tea spoons of jeera/cumin powder made me doubtful more.But how can you think that about a recipe from Sanjeev kapoor ? Yes,finally I made it this weekend  to experience the 'real' and 'original' version of Biriyani from Mumbai !! It's truly a delicious biriyani with less spices.Since it uses oil,that may sound more healthy for you.I have found it as a dearly different biriyani to enjoy once in a while !! It's worthy and meaningful to try this one,really.

Ingredients

To Cook Rice

1.5 cups Basmati rice,soaked

4 cups water

salt as needed

To Deep fry

3 large onions,sliced

2 large potatoes,diced

To Cook chicken
400 gms boneless chicken,cut into 2 -inch pieces
1 large onion,sliced
2 medium tomatoes,chopped
1 and half tsp garlic paste
1 inch ginger,cut into thin strips
1 cup curd
2 tsp chilly powder
2 tsp roasted cumin powder
1/2 tsp turmeric powder
Salt,oil as required

To arrange the layers
Browned onions
1 tsp garam masala powder
Few drops of Kewra essence

Method

• Wash,drain the rice and cook in four cups of water and salt till three-fourth done.Drain and Keep.
• Deep fry three sliced onions till golden brown.Deep fry the potatoes in the same oil till light brown and keep.
• Heat 3 tbsp oil in a deep pan and roast the one onion sliced and garlic paste till onion turns light brown.
• Add tomato pieces and cook till the oil seperates.
• Now add chicken pieces,roasted cumin powder,chilly powder and turmeric powder.Saute till the raw smell disappears and the masala is well coated in chicken.Pour 1/4 cup water and simmer till half done.Add the potatoes,ginger strips,curd and salt at this stage and cook for 7-8 minutes more.The gravy should be thick and almost dry.
• Now reduce the heat and arrange the cooked rice over the chicken pieces.Sprinkle garam masala powder,kewra essence and browned onions over the rice.Cover and cook for 10 more minutes in law heat.Switch off the stove and keep it idle for some more time.
• Serve hot with curd/raita and pickle !

*Recipe Source : Sanjeev Kapoor

Mutta Avial !! (Egg in a simple coconut mixture)

One thing I have noticed about my blogging is that I haven't recorded any of those egg recipes till date.So to begin with, I thought of scribing this favourite of mine which I consider as a quick fix curry.This recipe has helped me a lot in handling many unexpected situations in kitchen.This is such a simple recipe to prepare as the ingredients are readily available in most kitchens.

Ingredients

5 hard- boiled eggs,shelled and cut into 4 (lengthwise)
1 piece ginger chopped
4 garlic cloves chopped
2 onions sliced
1 tomato sliced
1 green chilly sliced
1/2 tsp mustard seeds
1 sprig curry leaves
1/2 cup water
salt,coconut oil as needed

For Coconut Mixture

3/4 cup grated coconut
1/4 tsp cumin seeds
1/4 tsp turmeric powder
2 tsp chilly powder
3 tbsp water

Method

• Prepare the coconut mixture by coarsly grinding the ingredients.
• Heat coconut oil in a medium skillet  and splutter mustard seeds and curry leaves.
• Drop ginger,garlic and green chilly.Roast till the raw smell disappears.Add onion slices and roast till it turn light brown.
• Add tomatoes and saute well for 2 minutes.Mix in the coconut mixture.Add water and salt.Bring this to a boil.
• Now Add the sliced egg pieces.Reduce the heat and cook it well till the gravy thickens and coats over the egg.It's better not to stir with spoon,as it may break the egg pieces.Instead shake the skillet .
• Check the seasoning.Switch off the stove and pour few drops of coconut oil (optional).
• Serve hot with rice/chappathi.

Karimeen Thilappichathu !! (Pearlspot in a spicy,yet healthy sauce)

This is a typical village style preparation from Kerala.Being a no-oil,non-fat dish,I feel this method is still very relevant and heart friendly to cherish.Eventhough I used pearlspot here,sardine is even a better choice if you can have !

Ingredients

3 medium size pearlspots cleaned and washed

Half cup crushed shallots

2 tomatoes chopped 

1 piece ginger crushed

5-6 garlic crushed

2 green chillies crushed

2 tsp kashmiri chilly powder

1/4 tsp turmeric powder

2 sprig curry leaves

salt as needed

Half cup water

Method

• Make a marinade with all the ingredients other than pearlspot and water.
• Apply this marinade over the fish at least for one hour.
• Now shift it to a pot/earthern pot and pour the water.Bring to a boil in medium heat.
• Reduce the heat and cook till the gravy thickens and fish get cooked well.
• Serve with rice/roti/chappathi

Mushroom Green Masala !! (Koon Pacha Masala-കൂണ്‍ പച്ച മസാല)

During childhood I have seen wild mushrooms at our own backyard ! As you all know,it often happens the day after the first rain of the season,especially with heavy thunder bursts.That was like a magic to me.Today, Mushroom is available in all seasons and it's cultivation is a big source of income to many.Most of us love mushrooms and it's distinct flavour.This one is my family favourite from the day one we made it.Coriander -coconut gravy give mushrooms a special awesome flavour !!

Ingredients

200 gm button mushrooms (any type you can),cleaned washed and chopped into 4 each
1 dry red chilly cut into two
1 small onion chopped into small pieces
1 garlic chopped
1/4 cup water
1 sprig curry leaves
1 tsp mustard seeds
Oil as needed

To Make Green Paste

Small bunch of coriander chopped
1 cup grated coconut (loosely filled)
2 green chillies
4-5 cashew nuts
3 cloves garlic
water as needed

Method

• Prepare the green paste with less water.The mixture should be thick and smooth.
• Heat oil in a kadai/medium skillet and splutter mustard seeds,dry chilly and curry leaves.
• Add the chopped onion and sauté till it turn light brown.Add the chopped garlic and sauté till the raw smell disappears.
• Now mix in the coriander-coconut green mixture along with some water washing the grinder.Mix well with a spoon till the raw smell disappears.
• Add salt and mushrooms.Mix well till the masala is well coated over mushrooms.Add water.Bring to a boil and cook in medium flame till the mushrooms are cooked and gravy thickens.
• Serve hot with Roti/chappathi/bread.It's a good combo even with rice !

*I am sending this Mushroom Green Masala to Herbs and Flowers in my Platter" - Coriander leaves/Cilantro  event from PJ of Seduce your tastebuds hosted this month by Krithi of Krithi's Kitchen.

Likewise,this is my entry to 'C for Colourfull Currys' event hosted by Charitha.

Saffron Rice !!

Saffron rice is an Indian specialty rice preparation and always been a big hit even without curry in my family.For me it's a divine dish in many ways.First it's my daughters favourite and then very easy to prepare.It's a simple yet superb idea to give a twist to rice with awesome saffron flavour.Isn't it ?

Ingredients

1.5 cups basmati rice,washed,soaked for 30 mts and drained
2 tbsp ghee/oil
5 cardamom pods
5 cloves
1 bay leaf
1 piece of cinnamon stick (2 inches)
1 small onion thinly sliced
2 cups water
Few saffron strands soaked in 1/4 cup hot milk
salt as needed
1 green chilly slit lengthwise (optional)

Method

• Heat the ghee in thick bottomed vessel and fry cinnamon,cloves,cardamom and bay leaf for 1 minute.
• Add the drained rice to it and mix well for another minute till the rice fully coated with ghee.
• Drop the green chilly,onion slices and saffron along with milk.Mix well again and pour water and bring to a boil.Add salt.
• Reduce the heat to low and simmer until the rice is cooked .
• Switch off the stove and let it remain with a closed lid for some more time.
• Serve with spicy curry.

         I am sending saffron rice to A.W.E.D - Indian Cuisine hosted by Umm Mymoonah at Taste of Pearl 

        City,originally started by DK of Chef in you

Thari Kanji -A Ramadan Special drink from Kerala !!

This is one recipe I was searching for long which I finally got it here  at Malabar Spices hosted by Shaheen.Thari kanji (തരിക്കഞ്ഞി),as far as I know is a sweet relish served during ramadan fasting break among muslims of Kerala.Even if this is one authentic flavour I tasted during childhood,I still remember the uniqueness of it ! This is not a payasam as we call in Kerala, since it's a much simple preparation with milk and semolina and garnished with chopped coconut and shallots ! A real energiser in all respects ! Hope you can imagine the flavour there..Thanks Shaheen,once again for sharing this wonderful recipe.

Ingredients

2.5 cup milk

1.5 cup water

2 tbsp semolina

3 tbsp sugar 

2 cardamom pods

To Garnish

2 tsp ghee

handful of chopped fresh coconut

2 shallots chopped round wise

Method

• Boil milk and water in a sauce pan.Remove the pan from heat and now add semolina to it.(If you add it over flame it may overflow)
• Reduce the flame.Add sugar and cardamom pods.Mix well with a spoon and cook this in law flame till semolina get cooked.It may take 6-7 mts.(This is tend to get cooked while sitting.Keep this in mind)
• Check Sugar and remove thari kanji from stove.
• Heat ghee in a small skillet and fry coconut pieces and shallots.Pour it over thari kanji.Close it with a lid and let it sit for at least half an hour.This will help the flavours to merge well.

*Thari kanji is a loose drink with splendid flavours to cherish..If you make it thick,somehow it's not the same.Simple,but be careful !!Enjoy..

I am sending this awesome Thari kanji to Bookmarked recipes hosted by Priya of Mharo Rajasthan's Recipes.

Naadan Kozhi Curry !! (Kerala Village style Chicken curry)

Ingredients

To pressure cook the chicken

I kg chicken cut into medium pieces.

3 onion sliced

2 big tomatoes chopped

1 large potato chopped

1/4 cup chopped coconut (optional)

2 Inch piece of ginger crushed

6-7 cloves of garlic (if you are using big ones)

2 green chillies slitted lengthwise

Half tsp turmeric powder

2 tbsp chilly powder (preferably kashmiri chilly)

3 tsp coriander powder

1 inch piece of cinnamon

5 cloves

1 bay leaf

2 tbsp coconut oil

3 sprig curry leaves

To roast and grind

1 cup grated coconut

3-4 shallots

1 tsp fennel seeds (perumjeerakam)

To garnish

1 tsp coconut oil

3 shallots sliced round wise

2 sprig curry leaves

Method

• Heat coconut oil in a pressure cooker and throw the whole spices (cinnamon,cloves and bay leaf)to splutter.
• Add the sliced onions and reduce the flame. Sauté well for 1 minute and add crushed ginger and garlic.Fry this till the raw smell leaves and the onions turn light brown.
• Now add all the powders and mix well .Drop the curry leaves.Fry till the powders are well roasted and raw smell disappears. 
• Add salt and chicken pieces.Mix well till the masala covers the chicken properly.It may take 2 minutes.Add tomatoes,chopped coconut and potatoes.Mix well again and add 1/4 cup water.(you may wash the spoon and pour)
• Close the lid and increase the flame to full.Cook till 4 whistles.
• Meanwhile fry coconut in a frying pan adding shallots and fennel seeds till the coconut turn brown in colour.
• Grind this coconut well when cooled,adding as little water as you can.
• After 4 whistles, release the steam immediately and remove the cooker lid.Simmer and check the water level since the chicken is sure to produce water.
• Pour the coconut mixture washing the grinder .Mix well and check the salt.Cook it till oil clears over the top and gravy thickens a bit.
• Now heat coconut oil in a small skillet and fry the shallot pieces and curry leaves.Pour it over the curry.
• Cover the cooker with the lid and let it remain like that for some time.This will allow the flavours to merge for a better authentic taste..Enjoy with rice/puttu/appam/chappathi !!

Neimeen Curry !! (Seer fish in spicy gravy along with coccum)

Ingredients

1/2 kg neimeen/seer fish
2 tbsp chopped ginger
1 tbsp chopped garlic
1/2 tsp fenugreek powder/uluvappodi
5 tsp chilly powder
3 tsp coriander powder
3 green chillies slitted
4 tomatoes sliced lengthwise
2 sprig curry leaves
3 pieces of coccum (depends on sourness)
2 tbsp coconut oil
1.5 cups water (approx)
salt as needed

Method

• Heat coconut oil in a man chatty/clay pot or in a deep pot and drop ginger and garlic pieces.
• Reduce the flame and add chilly,coriander and fenugreek powders.It will be fried easily and now pour water.Add salt ,green  chillies and coccum.Bring it to boil.
• Throw curry leaves and chopped tomatoes.Simmer and add fish pieces.
• Simmer and cook till the gravy thickens and fish is cooked well.Check the seasoning.You can take out one piece of coccum if it's sour more.
• Switch off the stove and pour few drops of coconut oil all over the curry.
• Keep it for at least one hour and serve with hot rice or kappa/tapioca. 

Meen Mutta Thoran !! (Fish roe stir fry with coconut)

During my stay in Trivandrum,along with my friends and colleagues,have explored many unique restaurants.Sagara at Vazhuthakkad was one among them.It was a small place with may be three tables to eat.But their main business comes through take aways.Sagara,as the name indicates,had a wide variety of sea food .What we loved most about them was their unique meen mutta thoran (മീന്‍ മുട്ട തോരന്‍ )/fish roe stir fry with coconut.It tasted so homely that most of us,who are homesick happen to end up there to collect our share of meen mutta thoran !! No wonder why I suddenly took my pen and pad to record the recipe when I see the same hotel people narrating how they make this delicious thoran in a television show (Taste of Kerala).Do check this recipe.But with the small and fresh roes as we get in Kerala like sardine and mackerel  may produce best results.It's divine !!

Ingredients

250 gm meen mutta/fish roe

 1/4 cup grated coconut

1 small onion chopped 

1 green chilly chopped

1 banana pepper cut into two (thondan mulaku,having a unique taste)

1 tsp chopped ginger

2 pinches of turmeric powder

1 tsp chilly powder

3/4 tsp pepper powder

1/4 tsp cumin powder

2 sprig curry leaves

1/2 tsp mustard seeds

salt as needed

coconut oil as needed

Method

• Wash the fish roe gently in cold water,other wise it may break.If you are using big,cut into pieces.
• Heat coconut oil in a pan and splutter mustard seeds and curry leaves.
• Throw ginger pieces,green chilly and banana pepper/ thondan mulaku (തൊണ്ടന്‍ മുളക്) and fry well for 1 minute.
• Add meen mutta/fish roe and sauté vigourously with spoon.You can mash them in between and sauté.Continue this procedure for 2 minutes.
• Add turmeric powder,chilly and pepper powders and mix well till the raw smell disappears.
• Add salt and grated coconut at this stage and continue sautéing.Check in between whether the roe has cooked well.This may take 4-5 mts.
• Finally add cumin powder and switch off the stove.
• Mix well once again and check the seasoning.
• Serve hot with choru/rice and moru curry/buttermilk curry for a great combo !

*This recipe uses lots of chilly.Needless to say,it is spicy in a way.You can adjust to your tolerance level there.Enjoy !!

Tips & Tricks !!

Kitchen Tips


* Keeping a small  piece of hing/asafoetida in the same container will keep chilli powder fresh longer.

*The temperature drops by 12 degree centigrade every time the oven door is opened,so check on your bakes through the oven window.

*Add a few drops of lemon juice to the water before boiling rice to make the grains whiter.

* To make crispy finger chips,slice the potatoes and boil in salted water.Drain and fry in hot oil.Before serving,you can again do this for the freshness.

*While melting butter add one or two pieces of salt.This can make the butter/ghee softer.If you add curry leaves,it will be fragrant more.And preserving it for long time add some fenugreek and keep.

*Cut pomgranate in halves and squeeze in a citrus juicer just like the way you do with lime and orange.This will reduce the difficulty in seperating the seeds and all.

*While cooking ladies finger,you can add some lime juice to make it crisp.

*Try to add 2-3 pieces of raw mango while preparing bittergourd.This may reduce the bitterness.

*When you prepare fried rice,try to cook the rice in coconut milk.Will make it tastier and brighter !!

*Add few drops of vinegar while cooking whole potatoes so that they won't break.And will make it white more..

*If you put a piece of jaggery in the bottle of ghee,it won't be spoiled.

*To make edible vinegar at home,fill a jar/bottle with coconut water and add some rice grains.Keep it for two weeks.

*To make omlete softer,add a pinch of sugar or cornflour to the mixture.

*While making poori,add some milk to the dough and knead.The poori will puff perfect.

* Add some brown vinegar to the oil while frying poori.This will reduce the consumption of oil.

*To make the salads more tasty,put the vegetables in cold water and use.

*If you keep the Ice cream serving bowls in fridge for some time before serving,Ice cream won't melt so easily.

*To have the coconut pieces easily,just show the coconut halves in flame for 2-3 minutes.

*If you are about to add orange in any preparation ,be careful to scrape the white portion inside the skin.This will avoid bitterness.


Fish


* If you have balance fried fish,add it to the omlette mixture.

*Before frying the marinated fish,if you dip it in egg mixture,it will be tasty more.

*To clean the intense smell of fish from pots,you can clean it with cooked rice water.

*To clean your hands with fish smell,rub with some lime juice/vinegar/salt.

*While cleaning the frying pan,which you used to fry fish,sprinkle some salt over it and wash with hot water.

*Add some gram flour to the marinade while frying fish so that it will be crispy.

*If you steam a big piece of fish and then fry it,It will be cooked and crispy both inside and outside

*While frying fish,arrange curry leaf sprigs over oil and fry.It wont stick and will be flavourful.

* If you drop the fish in some lime juice/vinegar/buttermilk/tamarind water for 5 minutes and wash,the fish won't smell bad

*After pouring away the oil in which you fried the fish,rub the pan with a newspaper piece.This will help you wash it easily.

*Before you clean the raw fish,sprinkle some salt and start.This will prevent it from slipping away.

*To remove the excess salt from dry fish,keep it in cooked rice water for half an hour.Like wise you can drop it in plain water and put some newspaper pieces over.

*If you are keeping fish in freezer for long,here is a tip to make it fresh.Drop it in some milk for a while and cook.

*To remove the scales from fresh fish easily,add some vinegar to it.

*Remember if you cook the prawns for long,it will be stiff like rubber.If you put in boiled water and cook with a lid,for the big shrimp,you need only 6 minutes.Likewise for meduim sized ones,just 4 minutes and smaller ones only 3 minutes.

*If you fry shrimp in a skewer,it will remain in shape.


Utensils/Equipments


*Clean the fridge door beading with a cloth dipped in little vinegar.It will prevent fungus.

*To make the mixer jars more clean after washing it,pour 2-3 drops of dishwash liquid and some lukewarm water.Blend it for a second in mixer.Again take plain water and do the same.

*If your mixer bowls give a bad smell,grind it with mint leaves/orange skin and wash.

*Before grinding spices in mixer bowls,coat it with little oil.The colour of spices won't stick in the bowls.

*After mincing the meat in bowls,grind a piece of bread in the same.It will remove the traces of meat.

*The cutting board should be coated with oil in two seeks.

*It is very important that the cutting boards should be clean after each use and wiped well.If it's wet,you may be inviting germs for bad !

*If you have balance of black tea,you can use it to wipe the stains from cupboards.

*If you have tea stains over kitchen cabinet,make a paste with baking soda and water.Rub with this mixture and keep it for half an hour.Wipe it with wet cloth.



Grill/Barbecue 

*If some ingredients might take longer to cook than others,cut them into small pieces.

*Put softer ingredients,such as kiwi and strawberries which might disintegrate while cooking,in good-quality foil to avoid a mess

Quick Chicken Biriyani !!

Ingredients

To Cook Chicken

Chicken – I medium size cut into medium pieces

Onion – 1 big sliced thin

Tomato – 3 big chopped

Green Chilly – 4, chopped

Ginger Garlic Paste – 1 and half tbsp

Garam Masala – Half tsp

Chilly Powder – One and half tsp

Turmeric Powder – Half tsp

Chopped Coriander leaves – 150 gm

Chopped Mint leaves – 50 gm

Curd – 1 cup

Salt – as needed

To Pressure Cook

Oil – 1 tbsp

Ghee 1 tbsp

Cloves – 4

Cardamom – 4

Bay Leaf – 1

Onion – 1 medium sliced thinly

Basmati Rice – 3 cups

Lime Juice – of  one lime

Hot Water- 6 cups

To Garnish

Fried onion rings, cashews and raisins

Method

• Mix everything in the first section in a pot.If possible mix well with your hand and cook it in full flame without adding water.
• Half cook the chicken and switch off the stove.(will only take 5-7 mts)
• Clean and wash the rice in cold water and drain.
• Place a Pressure cooker over the flame and heat oil and ghee.Splutter cloves,cardamom and bay leaf.
• Add onion slices and sauté till light brown.Add rice and fry till the rice turn whiter.
• Reduce the flame and add chicken along with gravy.
• Pour the hot water and mix well.Be careful of the water level.It has to be just above rice mixture.
• Add lime juice and check salt.
• Close the cooker lid .Put the weight only after the steam releases vigorously.Now reduce the flame.Put weight and cook for 5 mts.
• Switch off the stove and leave it idle for another 5 mts.
• Open and check the seasoning.If you have more water/moisture,place it in an oven proof dish and cook dry.
• Garnish with fried onion,cashews and raisins.Serve with raita and pappad.

* Recipe Source - Vanitha Pachakam

Flaked Wheat Parathas !! -A step by step recipe

I was confused to write the title of this post.Really.Since it is not the same kinda paratha we see I am sure.There is no such authenticity to my paratha.Overtime I have developed one like this to suit my family's needs,esp healthwise ! I never use ghee or all purpose flour/maida for my parathas.This recipe is totally healthy with wheat flour and olive oil.Yet yummy in all respects !!

Ingredients

• 2 cups Atta (whole wheat flour) plus some for dusting
• 5-6 tbsp olive oil
• 4 tsp milk
• Half cup lukewarm water (approx)
• salt as needed

Method

Mix Atta (wheat flour) with salt and oil.Sprinkle milk and hot water and knead well slowly to a non-sticky dough.

Make sure it's not a sticky dough.

When you pull from it,it should come easily like this in the picture.

Close the dough and set aside for 1/2 to 1 hour.

Now knead again and make 6 big balls like this.

Roll each to a paratha like this;not too thin.

Spread some olive oil all over.

Pleat the paratha lengthwise like this.

And coil the strip to this shape.

Just flatten with your hand.

Gently roll this without applying much pressure like this.The flakes will be visible.

Now shift it into a hot tawa and cook till golden on both sides.

At this stage,sprinkle some olive oil on both sides .Press with a spoon on all sides to make sure it's well cooked.

Remove from tawa/pan onto a kitchen towel and press with both your hands.This will open up the layers of the paratha.

Serve hot with a spicy curry,curd and onion.

Ayala Pachathengayaracha curry (Mackerel in Ground Coconut curry)

Ingredients

• 4 mackerels 
• 1 piece of ginger
• 4 shallots chopped
• 2 green chillies
• 1/2 tsp fenugreek seeds
• 2 spring curry leaves
• 2 tbsp coconut oil
• 1/4 tsp turmeric powder
• 7-8 pieces of sour mango/2 coccum (I used both since my mango was not that sour)
• 3/4 cup water
• salt

To grind

• 1 cup grated coconut
• small piece of ginger
• 2 shallots
• 2 tsp chilly powder
• 3/4 tsp coriander powder
• 1/2 cup water

Method

• Clean and cut each mackerel  into two pieces
• Grind everything in particular section to a smooth paste adding water
• Heat coconut oil in a Man chatty (earthernware) or pot and splutter fenugreek seeds.
• Add ginger,green chillies,chopped shallots,curry leaves and sauté well.
• Mix in the turmeric powder.Add water and let it simmer.
• Add mango pieces/coccum and cook with a closed lid for 3 minutes 
• Pour the coconut paste along with little water cleaning the grinding jar and shake the pot holding both sides.
• Bring to boil and cook in medium flame for another 5-6 minutes or till the gravy turns thicker and oil floats over the top.The curry usually is a medium thick gravy.
• Serve with Choru/cooked rice and thoran !!

Paavakka Thoran !! (Bitter gourd in crushed coconut mixture)

Ingredients

• 2 medium sized bitter gourd chopped into small pieces
• 1 onion chopped
• 2 tsp coconut oil
• 1/2 tsp mustard 
• 1/2 tsp urad dal splits (uzhunnu parippu)
• 1 dry chilly
• 1 sprig curry leaves

To Crush

• 1/2 cup grated coconut
• 1 tsp chilly powder
• 1/4 tsp turmeric powder
• 1/2 tsp cumin seeds
• 2 cloves garlic (small)
• 4 curry leaves

Method

• Crush all the ingredients in the section and keep.
• Wash the chopped bitter gourd and drain
• Heat coconut oil in a kadai/pan and splutter mustard seeds,urad dal,dry chilly and curry leaves.
• Drop the chopped bitter gourd and onion and sauté  well for 2 minutes.
• Add the crushed mixture.Mix well and add salt.Close with a lid and cook for 5 minutes.Check in between and mix well.
• Open the lid and roast till pavakka/bittergourd turn brown in colour.
• Add more oil if needed (optional)
• Check the seasoning.

* This is a super accompaniment  with rice and fish curry !

Unakka Chemmeen chammanthi (Dry chutney with dried shrimp)

Unakka chemeen/dried shimp is a superhit in several Kerala Kitchens.Having intense flavour and smell, grinded along with roasted coconut,it is dramatically a great accomapniment to your meals.This is a dry preparation and can be kept in air tight containers. 

Ingredients

• 50 gm dried shrimp cleaned (head and tail part removed)
• 3/4 cup grated coconut
• 8-10 dry chilly 
• I small raw mango sliced/gooseberry sized tamarind (according to the sourness)
• salt as needed

Method

• Heat dry shrimp in a skillet till it changes colour
• Spread it in a plate or paper and pick all unnecessary parts.
• Roast the dry chillies in coal.
• Now blend all the ingredients together (not salt since the dry fish will have some) in a small grinder until it goes coarse.
• Taste and add salt if needed.
• Serve with hot steaming Kanji/rice gruel or choru/rice..

*Pour few drops of coconut oil for a better taste.

Choora Varutharachathu | Tuna in roasted, thick coconut gravy

This is an authentic fish curry recipe from south Kerala, especially Trivandrum.I have noticed while living in Trivandrum that most of the inhabitants of the place love Choora/Tuna more than any other fish.The reason may be the availability and cost though.Most of my classmates and colleagues used to bring delicious choora curry along with rice for lunch.This recipe has been shared by my friend's Amma,who is a superb cook.

Ingredients

500 gm Tuna /choora sliced
1 piece of ginger sliced
1 green chilly slitted lengthwise
1/4 tsp mustard seeds
1/2 cup water
2 pieces of Coccum/kudampuli (depends on the sourness)
2 sprig curry leaves
4 tsp coconut oil
1 tomato sliced roundwise

To roast and grind

1 tsp  coconut oil
1/4 tsp fenugreek seeds/uluva
1 cup grated coconut
2 tsp chilly powder (depends on your taste)
3 tsp coriander powder
3 shallots sliced
3 tbsp water

Method

Clean and wash the tuna slices
Heat coconut oil in a pan and splutter uluva/fenugreek seeds and add grated coconut. Sauté and roast till it turns brown.
Turn off the flame and add powders in the particular section.
Mix well in law heat till the roasted smell spreads.Add the shallots .Now switch off the stove and mix the shallots well with spices and coconut.(In fact the shallot don't have to be roasted.Just to mix)
Allow the mixture to cool and grind it with little water.
Heat a kadai/manchatty/deep pot and pour coconut oil.
Splutter the mustard seeds and add ginger and green chilly. Sauté for one minute.
Pour the coconut paste into this along with little water washing the grinder.
Sauté well till the raw smell vanishes.
Now add half cup water and coccum/kudampuli.Drop curry leaves and bring to boil.
Add tuna slices and salt.Simmer.
Arrange the sliced tomatoes over the top.Close with a lid and reduce the heat .The fish is sure to release some water.Let it cook till the gravy thickens and oil floats over the top.
Check the seasoning.
Serve with rice/chappathi/appam.

*This is a thick gravy based fish preparation.The curry tastes even better the next day.