Wednesday, November 6, 2013

Wheat Flour Ada /Godhumai Adai/Wheat Ottada

Ada is a traditional Kerala recipe and we usually serve this as a snack.It is made of coconut and grated jaggery,which is layered inside the wheatflour paste.Later the paste is folded with banana leaf.It can be made in wheat and rice flour.My mom makes with atta/wheat flour and she fills it with coconut and jaggery and it is pretty easy to make.  

 Here is the recipe for wheat flour ada/ottada.....

  • Wheat Flour/Atta-2cup
  • Jaggery/sharkkara/vellam(grated)-2/3cup(Adjust the sweetness)
  • Coconut(grated)-1/2 cup
  • Water-as required
  • Salt -a pinch
  • Banana leaves-without central strip
  • Mix the atta flour and salt.Add enough water and keep combining until you get a sticky,slightly elastic,loose dough .It should neither be watery nor hard like for chapathis.But make sure you don't go to either extreme and not to knead too much.
  • Add the grated jaggery to the grated coconut and combine with finger tips.
  • Take a clean rectangular banana leaf.Scoop out a portion of the dough.Spread  it with your fingers on a banana leaf.Dip your fingers in water and try to spread it.
  • Put some coconut jaggery mix and spread it on the ada.
  • Fold the banana leaf in half carefully.
  • Heat a flat pan/tava.Toast the ada on both the sides  till the banana leaf turns brown and the ada detaches from the leaf.Toast till the golden brown spot appears on the  ada.
  • We can use parchment paper instead of banana leaves to make this dish.
  • Spread the dough on a rectangular banana leaf as thin as possible.
Serve hot & Enjoy........
Happy Cooking!!!

Wednesday, October 23, 2013

Kakka Erachi Ularthiyathu / Clams Roast With Coconut

Today I am sharing my mom's recipe of kakka erachi ularthiyathu with grated coconut/Kerala clams stir fry.This is something really really delicious.She is really an expert in nadan cooking. This is Kumarakom special "Kakka Erachi Ularthiyathu".

Here goes the recipe....just try it out..

Clams Roast/ Kakka Erachi  Ularthiyathu/

  • Kakka Erachi / Clams-1/2kg
  • Grated coconut-1/4cup
  • Dry red chilly-7-9
  • Garlic-6-7cloves
  • Turmeric powder-a couple pf pinches
  • Coriander powder-2tsp
  • Black peppercorns (crushed)-2tbs
  • Curry leaves-2sprigs
  • Salt to taste
  • Coconut Oil-2tbsp
  • Water-as required

  • Wash and rinse clams thoroughly three to four times so that there will not be traces of dirt and sand.Finally squeeze the clams to remove water.
  • In a heavy bottomed pan, boil 5-7 cups of water and add clams to it.Let it boil on a medium flame for 15-20 minutes. 
  • Drain and rinse the boiled clams in cold water and drain it well.Keep aside.
  • Coarsely grind dry red chillies, garlic and grated coconut in a mixie or food processor.
  • Heat oil in a pan and add coriander powder, turmeric powder and curry leaves.Add the cooked kakka erachi/ clam meat to this
  • Add coarsely grind coconut mix to this.Add salt and combine well.
  • Add crushed pepper to this.Mix well and cook covered on a low heat for 5minutes.
  • After 5 minutes open the lid and stir fry for 15-20 minutes on a low flame.
  • Add 1 tsp crushed pepper again and add some more curry leaves to it.
Drizzle oil on top of this and saute till it turns dry and brown.
  • Do not squeeze out the inner part of the clam meat.
  • Add coconut oil as needed and saute in between to make the mix dry.
  • Do not use ginger and garam masala for this recipe.

Serve warm along with Rice,Chapathi,Palappam &Enjoy. ....
Happy Cooking!!!

Thursday, October 10, 2013

Fried Brinjal /Vazhuthanaga/Baingan In Yoghurt

Today I am glad to share another recipe with all my friends.It has been 3 months since I update my blog.Many blogger friends have been asking why I am not updating my blog.I have been very busy with my vacation in Kerala.

I have learned so many new recipes during these days in Kerala. I tried this dish for the first time.There are a couple of versions of Dahi Baingan one of which is this particular  recipe that I noted in my recipe files.A creamy style sabji that makes for a lovely side dish with roti's(chapathi).It goes well with steamed rice too. I am sure you all will love this dish with a new flavor.

I have made this dish for this month's Potluck Party-Cyber Style hosted by jagruti.

Here is the recipe....

  1. Brinjal-5,medium size
  2. Turmeric powder-a couple of pinches
  3. Cumin seeds-1/2tsp
  4. Onion-2, finely chopped
  5. Green chilly-3, finely chopped
  6. Chilly powder-2tsp
  7. Tomato-2, finely chopped
  8. Yoghurt-250ml
  9. Coriander leaves-1/4cup, chopped 
  10. Salt to taste  
  11. Cooking oil-as required

  • Wash brinjal and cut them into medium size cubes.
  • Marinate these pieces in turmeric powder and salt.
  • Keep aside for atleast 15 minutes.
  • Heat oil in a pan and shallow fry the marinated brinjal.
  • Keep aside.
  • Heat oil in a pan.Splutter cumin seeds.
  • Add chopped onion and saute for 4-5 minutes.Saute till it turns light golden brown colour.Add green chillies into this and saute again for few minutes.
  • Add tomato pieces into this and saute well.Add salt,saute again.
  • Now add chilly powder and turmeric powder into this and saute till the oil separates from it.
  • Now add the fried brinjal pieces into this and mix it well.
  • Transfer this into a bowl and add yoghurt.Mix it well.
  • Garnish with chopped coriander leaves.
Serve hot with rice or chapathi &Enjoy.....

Happy Cooking!!!

Sending this recipe to jagruti's Potluck Party-Cyber Style

Thursday, July 4, 2013

Banana Payasam / Ethapazham/Nenthra Pazham Pradhaman

Bananas are among the most widely consumed foods in the world.They are an excellent source of vitamin B6,soluble fiber andcontain moderate amounts of vitaminC,manganese and potassium.There are many varieties found in India,the most famous one in Kerala being the Ethapazham/Nendra pazham.

Any special event or celebration is an excuse to make payasam and there is nothing like Mom's bowl of steaming payasam for our birthdays.Today I am sharing a  delicious recipe of Kerala banana/ethappazham Payasam.  
  • Ripe bananas(ethapazham)-2,big
  • Jaggery/sharkkara syrup-1 cup
  • Coconut milk thin-1.5cups
  • Coconut milk thin-1cup
  • Ghee-2tbsp
  • Cashew nuts-a handful
  • Raisins-a handful
  • Dry ginger powder-1tsp
  • Cumin seeds roasted-1/4tsp(optional)
  • Coconut pieces roasted in ghee-2tbsp 
  • Cardamom powder-1/2tsp

  • Place the bananas in a steamer and steam it until the bananas are well cooked.
  • Remove the outer skin.Split it into two and de-seed them.Mash the bananas to a paste using a ladle or grind.
  • Melt jaggery with 1/4cup water and remove the impurities by straining.Keep aside.
  • In a heavy bottomed pan add mashed banana paste.Add jaggery syrup into this and cook them on a medium flame by stirring continuously.
  • When they form thick,add ghee to it.Mix well.
  • Add thin coconut milk.Boil till the mix is slightly thick.Stir and cook for few minutes.
  • Now add thick coconut milk(first extract) along with cardamom powder and mix well.Do not allow it to boil.Switch of the heat.
  • Sprinkle dry ginger and roasted cumin seeds powder. 
  • Heat ghee in a pan,fry cashews,raisins and coconut pieces and pour this over the payasam and mix well.Let it rest for a couple of hours.The payasam turns thicker during this time.
  • Yummy Banana payasam is ready.

  • Use good ripe banana/ethapazham.If you don't get it,buy raw plantains and keep it in a container in which you keep rice.The plantains will turn very ripe within 2-3 days.
  • After adding the jaggery syurp,check the level of sweetness  and add,if required.
  • Ready made coconut milk or coconut powder mixed with water can also be use in this preparation.
Serve hot or chilled & Enjoy!!!
Happy Cooking!!!

Sunday, June 23, 2013

Chicken Biryani -Kerala Style


For Cooking Rice:
  • Basmati Rice-2 cups(I use Tilda)
  • Cinnamon Sticks-2-3 small 1/2''pieces
  • Cardamom pods-4
  • Cloves-5
  • Bay leaf-2
  • Water-4 cups
  • Lemon juice-1tbsp,freshly squeezed
  • Ghee-2tbsp
  • Salt to taste 
 For Marination:
  • Chicken-750gm,medium pieces
  • Turmeric powder-a couple of pinches
  • Chilly powder-1/2tsp
  • Black Pepper-1/2tsp,crushed
  • Garam masala-1/2tsp,freshly crushed
  • Salt to taste  
For Masala:
  • Onion-3,thinly sliced
  • Ginger-1tbsp,crushed
  • Garlic-1tbsp,crushed
  • Green Chilly-10-12(adjust as per ur tolerance level)
  • Tomato-2,big size,chopped
  • Turmeric powder-a couple of pinches
  • Coriander powder-2tsp
  • Garam masala-1tsp
  • Mint leaves-1/4cup,chopped
  • Coriander leaves-a handful,chopped
  • Lemon juice-1tbsp
  • Oil/ghee-as required
  • Salt to taste
For Masala Preparation:
  • Clean and wash the chicken pieces.Drain out the excess water completely.
  • Marinate the chicken pieces with marination ingredients.Keep aside for at least 30 minutes.
  • Shallow fry the marinated chicken pieces in oil,not more than 5 minutes,including both sides.Keep them aside.
  • Heat oil in a pan, add crushed ginger,garlic and green chillies.Stir fry for 1-2 minutes.Add sliced onion and saute till it turns light golden colour.
  • Add chopped tomatoes and saute well.Add turmeric, coriander,garam masala powders and mix well with all the ingredients and saute until the raw smell of the spices disappears.
  • Once the raw smell is gone,add the shallow fried chicken pieces,mix well .Add some water and cook covered in medium-low heat until all the water is absorbed and the chicken pieces are coated with the masala.
  • Add chopped mint leaves,coriander leaves and combine well.Sprinkle a pinch of garam masala and add 1tbsp fresh lemon juice and mix well.Switch off the heat.
 For Cooking  Rice:
  • Wash and soak the rice in water for20-30 minutes.Drain the water completely.
  • Heat ghee/oil in a pan and add half the quantity of whole spices and add the rice.Saute the rice for few minutes.
  • Boil the required amount of water in a vessel with the remaining whole spices,bay leaf,salt.Add the sauteed rice to this and cook covered till the rice is done and the water is completely dried.Sprinkle a few drops of  lemon juice over the rice.Allow to cool and keep aside.
  • Take a greased vessel,spread the chicken pieces along with the gravy in the bottom.Now add a layer of cooked rice over this.Drizzle ghee and sprinkle  garam masala powder,fried onions and chopped coriander leaves and mint leaves in between the layers.Repeat this process 3 or 4 times,depending on the quantity of the rice and chicken.
  • You can also bake this in a  preheated oven for 15-20 minutes.Cover the vessel with aluminum foil.
  • Reserve some nuts,raisins and fried onions for final garnishing before serving.Mix thoroughly.

  • Do not overcook the rice.Once it is cooked, allow it to cool by spreading it in a tray or big vessel.
  • You may use  crushed shajeera along with your garam masala powder in chicken masala.
  • Make sure that the chicken masala should not be watery.
  • you may use ground poppy seeds while making the chicken masala.  
Serve hot with Raita,Pickle and Mint-coriander chutney.....

Wednesday, June 19, 2013

Erachi Puttu (Steamed Rice Flour Cakes Layered With Minced Meat Mixture)

Puttu is a traditional healthy breakfast of Kerala.This can be made with rice,wheat,ragi flour etc.Today I am sharing the recipe of Puttu/steamed rice flour cakes with minced meat mixture and fresh coconut scrapings.This is a very tasty dish and can be easily prepared.The accompaniments to puttu vary from black chickpeas to ripe bananas or steamed ripe plaintains ,spicy meat curry or fish curry.Erachi Puttu is another variety.Hope you all will enjoy this breakfast dish.

Here is the recipe for Erachi Puttu ...                                                                                                                                  
Ingredients For Puttu:
  • Rice flour-2 cups(here I used chemba rice puttu flour)
  • Grated coconut-3/4cup for layering
  • Warm water-1/2cup(depending on the quality of rice flour)
  • Salt-1/2tsp
Method To Make Puttu Mixture:
  • Mix salt in required amount of warm water.
  • Sprinkle this water slowly over the roasted rice flour and mix well using your fingers till the flour turns soft and wet.
  • Do not use too much water.Make it almost like crumbs.
  • When you take a handful of the wet flour and make a fist with it and if it holds together and then breaks when you open the fingers,then you have reached the right consistency.
  • Keep aside this mix for 10-20minutes to get soft puttu.
Ingredients For Meat Mixture:
  • Beef/chicken-100 gm
  • Onion-1,finely chopped
  • Ginger-1/2''piece,minced
  • Garlic-3-4 pods,minced
  • Green chilly-2,minced
  • Coriander power-1tsp
  • Turmeric powder-a pinch
  • Gram masala-1tsp
  • Fennel seeds/periumjeerakam-1/2tsp
  • Coriander leaves-1tbsp,chopped(optional)
  • Salt to taste
  • Oil-as required
Method For Meat Masala:
  • Cook boneless meat with salt,turmeric powder and pepper powder. Cool it and mince it.Keep aside.
  • Heat oil in a pan,add chopped onions and saute till it turns translucent.
  • Add ginger,garlic,green chillies and saute it for few minutes.Add salt and stir well.
  • Now add coriander powder,pepper powder,crushed fennel seeds and garam masala and stir well until the raw smell disappears.
  • Add the cooked minced meat to this and stir-fry for few minutes until the ingredients are well combined.Adjust the salt.
  • Add chopped coriander leaves to this and stir well.
  • Sprinkle 1/4tsp garam masala and stir well.Switch off the heat.
  • Allow it to cool down in room temperature. 
Directions for final assembling of Puttu and Meat mixture:
  • Use puttu kudam(pot) or pressure cooker with puttu maker.
  • Fill the water in puttu kudam or pressure cooker.Allow to boil.
  • Meanwhile put a layer of grated coconut(around 2tbsp)into the puttu maker first.Then put meat mixture as the second layer.Then add two handful of puttu flour.
  • Repeat the process till the puttu maker is filled.
  • Cover the puttu maker with the lid and place it on the puttu pot/pressure cooker nozzle.
  • Steam it on a high -medium flame for 5-8minutes.Once it is done,transfer it to a plate without breaking it.
  • You may use any type of puttu flour(raw rice or chemba rice flour)for making Puttu.
  • Adding tomatoes to the meat mixture will prevent the steam to comes out.So avoid tomatoes.
  • While making the puttu mixture,add  water slowly to the flour.
  • Keep aside the prepared flour for around 15 minutes to get the soft puttu.  

Serve hot/warm with curry of your choice or without curry also.
Happy Cooking!!!

Monday, June 17, 2013

Mutton Curry - Kerala Style

Today I am sharing my mom's Kerala mutton curry recipe. Kerala mutton curry is our all time favorite.This is a simple mutton curry but yet very delicious.I hope you will enjoy this side dish with any kind of rice preparations or chapati, palappam,paratha etc.....

Try out this recipe if you want to relish the taste of Kerala food.This will definitely bring you the nostalgic memories of home cooked food.
  • Mutton-1kg,cut into medium size pieces
  • Turmeric powder-1/4tsp
  • Black Pepper-1tsp,freshly crushed
  • Vinegar-2tsp(10ml)
  • Small onion/shallots-20-25,sliced
  • Big Onion-1,small chopped finely
  • Ginger-1tbsp,minced (2'' size)
  • Garlic-1tbsp,minced 
  • Green Chillies-2,slit
  • Chilli powder-1.5tbsp
  • Coriander powder-1tbsp
  • Bay leaves-1
  • Cinnamon-a small piece(1/2'' piece)
  • Cardamom-3
  • Cloves-5
  • Garam masala-1tsp
  • Tomatoes chopped-2,medium size
  • Curry leaves-2 sprigs 
  • Salt to taste
  • Oil-as required

  • Wash mutton pieces and drain it well.Marinate meat with turmeric powder,crushed pepper,vinegar,1/2tbsp ginger,1/2tbsp garlic,1/2tbsp garam masala,half of the chilly and coriander powders,chopped big onion and salt.Keep aside for about 30 minutes to 1 hour.
  • Cook  the marinated mutton pieces with 1 cup water in a pressure cooker or slow cooking method until the meat is cooked well. 
  • Heat oil in a pan.Add bay leaf,cinnamon,cloves and cardamoms and saute for few seconds.Add thinly sliced small onions and saute in a low flame until it turns translucent.Now add green chillies, and 1/2tbsp ginger and garlic to this.
  • Tear off half of the curry leaves and add to this.Saute it well for few minutes.Add half of the chilly and coriander powders to this and stir well till the raw smell goes off.
  • Add chopped tomatoes to this and stir fry for few minutes,until the tomatoes are cooked well.   
  • Now add the cooked meat along with gravy and stir well and bring it to boil.Now add the freshly crushed garam masala powder and mix well.
  • Reduce the flame and allow it cook till the gravy starts to thicken a bit.Adjust the salt.Just before turning off the heat,add some more curry leaves and sprinkle a pinch of garam masala powder.
  • Switch off the heat when the gravy is thick enough.
  • Let it rest for 30 minutes before serving as it takes time for all the spices and masalas to mix together.

  1. I recommend to cook the mutton pieces slowly with covered for nearly 1hour.Keep stirring it occasionally and replace the lid.
 Serve warm with Ghee rice,plain rice,chapati,paratha or Kallappam(Laced Pancakes).  

Happy Cooking!!!


Wednesday, June 5, 2013

Athishaya Pathiri !! (Layered Pancake With Chicken) -A Malabar Dish

Athishaya pathiri is a popular cuisine among the muslims of North Malabar and Malabar in Kerala.It is mostly served with tea as a snack. 
I made this delicious Malabar dish for Kerala Kitchen's cook along for this month.When Rafeeda of The Big Sweet Tooth posted this recipe,I decided to try it very early.But I was worried whether the layers would stay together or fall apart.
But when I start preparing it was quite easy for me.I cook the pancakes and layering of the pathiri in the pan simultaneously.I was able to manage assembling and making pancakes at the same time.We really enjoyed this dish and had it for dinner today.

Here is the recipe for Athishaya pathiri

  • Chicken boneless-250g
  • Coriander powder-1/2tsp
  • Turmeric powder-a couple of pinches
  • Black pepper powder-1tsp 
  • Salt to taste 
For the filling:
  • Onion-2,big,finely chopped
  • Ginger-1''piece,finely chopped
  • Garlic-4-5cloves,finely chopped
  • Green chillies-3,finely chopped (as per your tolrance level)
  • Fennel seeds powder-a pinch
  • Garam masala powder-1/2tbsp
  • Turmeric powder-a pinch
  • Coriander leaves-1/4cup,finely chopped 
  • Lemon juice-juice of half lemon
  • Oil-as required
 For the pancakes:
  • All purpose flour/Maida-1cup
  • Eggs-1
  • Milk/coconut milk-1/2cup
  • Salt-a pinch 
  • Water-1 cup
For egg mix:
  • Eggs-3
  • Crushed pepper-1/2tsp
  • Salt-a pinch 
For the filling(chicken masala):
  • Wash and cut the boneless chicken pieces.Cook it with coriander powder,turmeric powder,pepper powder and salt till it turns tender and all the water is evaporated.
  • Shred the chicken pieces using your fingers or mince it in a grinder and keep aside.
  • Heat coconut oil in a pan, add chopped onions and saute till it turns transparent.Add ginger,garlic,green chillies with a pinch of salt.Saute till the raw smell disappears.
  • Add turmeric and pepper powder to this and stir for few seconds.
  • Add cooked minced chicken to this and mix well and cook on low heat for few more minutes.Add garam masala to this and mix well.
  • Add chopped coriander leaves and stir for few more minutes.Add few drops of lemon juice and stir well.Adjust the salt and switch off the heat.
Egg mixture:
  • Whisk the eggs along with the pepper powder and a pinch of salt.
  • Whisk together flour,eggs,milk and enough water to make a smooth thin batter without lumps.
  • Heat a flat pan and pour a ladle full of batter and make thin crepe/pancake.Swirl the pan in a circular way to turn a thin pancake.Cook for a minute.
  • Do not flip,just cook on one side.Transfer them to a parchment paper or plain paper to avoid sticking to each other.
  • You can make around 10 pancakes with this batter.
  • Grease a pan or a cake tin in which the pancake fits with ghee and place the first pancake in the pan.
  • Make a second pancake and dip it well in the egg mix and place it on the first pancake.Sprinkle chicken masala over it.(around 2tbsp)
  • Place another pancake dipped in egg mix on top of the chicken masala.Keep repeating the process till all the pancakes have been used.
  • When it reaches the top layer,keep 2 pancakes,just as how we did for the base of this.
  • Pour the remaining egg mixture on the top of the layered pancakes.It covers whole assembly of the pancakes by itself.
  • Keep the pan over medium-low heat with the lid tightly closed.Cook until the egg mixture is absorbed and golden brown on top for around 15 minutes.
  • Now slowly flip this on to a flat plate and flip it back into the pan,the uncooked side is down.cook for another 5-10 minutes.Flip it on to a plate.
  • You can also bake it in a pre-heated oven at 180 degree Celsious for about 15-20 minutes or till the top gets baked well.

  • Make sure that the crepes/pancakes are very thin.Thicker crepes won't give the  real taste.
  • You can use any vegetable oil instead of ghee.
  • Make sure that the flame is low while cooking so that the sides don't get burned. 
  • You can cook the chicken masala without adding chopped coriander leaves too.   
Flip it on to a serving plate and cut them into wedges and serve hot..... 
Happy Cooking!!!