Aloo Capsicum Masala

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2 medium Potatoes,boiled,peeled and cubed.

2 medium capsicums,cubed.

1 Onion,chopped.

To puree:
1 medium tomato,chopped.
Cashewnuts-2 tbsps
Garlic-3 cloves.
Ginger(grated)-1/2 tsp.
Coriander powder-1tsp.
cumin seeds-1 pinch.
Water-1/4 cup.

For Masala:
Chilli powder:11/2 tsp.
Turmeric powder-1/4tsp.
Garam masala-1tsp.

For cooking:
Oil-21/2 tbsp.
Sugar-1tsp.
Salt to taste.
Water-1/4 cup.

Procedure:

Puree the things under ‘To puree” and keep aside.
Heat oil in a pan and saute the cubed capsicum for about 3-4 minutes and transfer to a plate
and keep aside.
In the same oil,saute onions until transparent and add the contents under ‘For Masala” and
saute well.
Add the puree to this and also sugar and salt and mix well and cook on low flame until the oil
begins to seperate.
Now add the boiled and cubed potatoes and the cooked capsicum and mix well.
Now add 1/4 cup of water and cook for 3-5 minutes till gravy becomes thick.
Transfer to a bowl and serve hot with chapathis or rotis and Enjoy!

Vermicelli payasam/Semiya Kheer

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Vermicelli/Semiya – 1 cup.
Milk- 1 litre.
Sugar – 3/4 cup.
Cashewnuts – 10 nos.
Raisins – 8-10 nos.
Cardamom powder- 2 tsp full.
Ghee -2tsp.

Procedure:

Boil milk and keep it aside.
In a pan,heat ghee and fry cashews to a golden yellow colour and keep a side.
In the same ghee, fry the raisins until it puffs up and keep it aside.
To the same ghee,add vermicelli/semiya and roast it till it turns into a light golden colour.(Do this
in low flame so that the semiya doesnt get burned up).
Now to this ,add the boiled hot milk.
Add sugar and stir till its fully dissolved.
Then add the powdred cardamom and cook till the vermicelli is done,occassionally
stirring in between.
Garnish with fried cashewnuts aand raisins.Serve hot or chilled and enjoy!

Notes:
As it cools down,the payasam/kheer may get thicker.You can add more milk accordingly.
You may add vanilla essence instead of cardamom.I always make it that way…since my kids
love the aroma of vanilla essence in the payasam…
You can make the payasam/kheer even more richer by adding condensed milk and reducing
the amount of sugar.

Kanava(Koonthal) thoran/Squid stir fry with coconut

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DSC01719 Kanava/Koonthal/Squid-1kg. Black pepper powder-1tsp. Turmeric powder-1/4 tsp. Salt to taste. For Grinding: Grated Coconut-1 cup. Shallots/cherya ulli-4 or 5. Ginger-1 small piece. Garlic-2 cloves. Turmeric powder-1/4 tsp. Kashmiri chilli powder-1/2 tsp. fennel seeds/perumjeerakam-1/4 tsp. Cumin seeds-1/4tsp. Garam masala powder-1/2 tsp. Green chillies-2 Tamarind-1 small piece. Curry leaves-a few. For seasoning: Coconut oil-1tbsp. Mustard seeds-1tsp. Dried red chillies-2(halved). curry leaves-a sprig. Shallots-5 or 6.(sliced) Procedure: Clean and cut the squid in 1 inch rings and pressure cook,for one whistle(do not add water,squid will give out water during cooking) with turmeric powder,pepper and salt.When done ie the pressure has settled,drain off all the water and keep the cooked squid aside. Coarsely grind all the ingredients under (For grinding),and keep aside. Heat oil in an earthen ware/manchatti/clay pot.Add mustard seeds.When it splutters,add shallots and dried red chillies andcurry leaves and saute.To this add the coarsely ground coconut mixture,a little salt and a littlewater and saute till raw smell goes away over medium fire(take care it doesnt get burned).To this add the cooked squid and cook over low fire for 3 minutes.Serve with hot rice and curry.Enjoy!

Egg curry(Kerala Style)/Naadan Motta Curry

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Hard boiled eggs – 6
Onion – 2 big
Ginger garlic paste – 2 tsp
Tomato – 1 big.
Fennel seeds (perumjeerakam) – ½ tsp
Kashmiri chilli powder – 1-2 tsp(acc to ones requirement)
Turmeric powder – ½ tsp
Coriander powder – 1tsp
Garam Masala – 2tsp
Coconut Milk – 1 cup
Curry leaves – few
Green Chillies-1
Oil
Salt

Procedure:
Heat oil in a pan.
Add ginger garlic paste n saute till raw smell goes away.Now add sliced onions and saute
till transparent.Add curry leaves.Add fennel seeds,chilli powder,turmeric powder,coriander
powder,garam masala and saute.Then add chopped tomato and saute till tomato is cooked
soft..Lower the flame and add the thick coconut milk and mix well.Cut the boiled eggs into 2
and add to the pan.Keep it on the lowest flame for 1 minute.Serve hot with appam/rice/
chapathi.

“A house is not…

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“A house is not a home unless it contains food and fire for the mind as well as the body”