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This is my hubby's favorite and this is one of the few dishes he asked me to prepare and unfortunately I couldn't make it immediately when he asked, actually I planned to prepare this on the special occasion "diwali" but some how got delayed and I made him at last yesterday. We usually prepare this dish with sugar but my friend who is a keralite suggested me to do with jaggery and as this is a typical kerala dish I took her advice and prepared with jaggery, the it tasted excellent with jaggery, my hubby loved it. I don't prepare this dish often and even on special occasions I have being avoiding this dish just because this dish takes lot of coconut milk but can't avoid when hubby dear ask for it.
Ingredients
Rice Ada - 1cup
Jaggery - 2 cups
Coconut - 1 and 1/2 cup shredded
Extract the milk from coconut
First extract /thick milk - 2 cups
Second extract/thin milk - 3 cups
Cardamom Powder - 1/2 tsp
Raisins - 1 tsp
Cashew - 1 tsp
Coconut pieces - 1 tsp
Ghee - 2 tsp
Method
Boil 2 cups of water and add the ada pieces and cook until soft and drain and keep aside.
Boil 1/2 cup of water in a separate bowl and add the jaggery and stir well until its melt.
Add the cooked ada pieces to the jaggery and mix well and then add the second extract milk and cook in low flame until it becomes thick.
Now add the first extract milk and mix well, don't boil it just heat it and add cardamom powder and remove from the stove.
Fry cashew, raisins and coconut pieces in ghee and add to it.
Enjoy this delicious ada pradhaman!!!
I made this dish accidentally, actually I wanted to make channa masala but I didn’t have sufficient chick peas for that so I had to make up with what I had, sweet peas and I ended up preparing something and at last the result was excellent, that’s what matters and named it as mixed peas curry. I made it tangier by adding the tomato juice, which was lying in my refrigerator for quite some time and made it little sweet by adding jaggery for the kids. My boy loved it and said its “scrumptious”, new word he learnt from school and I dunno whether he really meant it. Kids learn so many new words and they try to use it at the appropriate place and this helps them to remember those words and they use it again and again. Well, back to the recipe, this is a quite easy and fast to cook and more over very tasty side dish for chapati. I heartily recommend every one to try this recipe.
Ingredients
Chickpeas – 1 tin
Sweet peas – 1 tin or use frozen
Onion – 1 chopped
Tomato – 2 chopped
Ginger garlic Paste – 1 tsp
Tomato Juice or puree – 1cup
Cumin Seeds –1tsp
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Chili Powder – 1tsp
Garam masala – 1/2tsp
Turmeric Powder – 1tsp
Jaggery – 1 tsp (optional)
Kasoori methi – 1tsp
Oil – 3tsp
Cilantro for garnish
Salt to taste
Method
Heat oil in a non stick skillet and add cumin seeds and when splutter add onion and fry for few mins and add ginger garlic paste and fry well.
Add tomato and give a good mix and all the dry powders one after another and add the tomato juice or puree and cook till the tomato is well cooked and mushy, if required add water.
Add the chick peas and cook for few mins and finally add the peas and cook covered for 5 more mins and garnish with cilantro. Serve hot with Chapati or roti.
After a nice warm Saturday, Sunday was and cold and raining the whole day which made us stay indoor the whole day doing nothing but a good nap, it was almost night time and we all were sitting quite on couch as there was nothing interesting to watch in TV and I suddenly felt like having some nice hot bajji, so when I said that to everyone, without any hesitation or any second thought every one agreed and it looked like all were waiting for it and I made aloo bonda for me and my hubby and for kids I made plain aloo bajji and still there was more bajji batter remaining and I quickly made bread pakoda by adding spinach and cumin seeds to it. There is nothing like eating bajji's and bonda's with a hot cup of tea or coffee on a cold, lazy and more to it on rainy sunday's. This is one kind of a snack you can't resist just eating only one so our snack time got extended and ended as dinner. Here is the snack platter I am sharing with you all.
Ingredients
For Batter
Besan or gram flour - 1 cups
Rice Flour - 1/2 cup
Chili Powder - 1 tsp
Salt and asafetida as required
For Aloo Bonda
Potato - 1 large
Onion - 1/2 chopped
Green Chiles - 2 chopped
Ginger - 1/2" minced
CIlantro
Mustard - 1/2 tsp
chana dhal - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt as required
Other Ingredients
Potato - 1 small peeled and sliced
Bread - 3, each cut to 4 pices
Cumin - 1/2 tsp
Spinach Chopped - 3 tsp
Oil to deep fry
Method
Mix all the ingredients for the batter with water and make nice thick paste neither not too watery nor too thick.
For aloo bonda, peel the potato and microwave them for 5 mins and mash good. In a non stick pan ,heat 1 tsp of oil and season with mustard and chana dhal and turmeric powder and then add onion and green chilies and saute for few mins, add cilantro and add mashed potato and mix well and turn off the flame and when cools down make into small balls and keep aside.
Heat oil to fry in a separate pan and dip the aloo balls in the batter and fry in the oil in a batch of 4 to 5 and when done transfer to a kitchen paper to drain the excess oil.
Follow the Same procedure with the sliced potato or any vegetables of your choice.
For the bread pakoda, to the remaining batter add cumin seed and chopped spinach and dip the bread in the batter to coat well with the spinach and fry in oil. Serve with cilantro chutney. Enjoy!!
When I saw the jumbo shell in the grocery store, this recipe just popped instantly in my mind at that moment and here is this dish. Pasta is my family favorite and there is no problem for everyone in just falling in love with yet another pasta dish and this recipe is a success. This is such a stomach-filling dish, you will feel already full with just eating only five shells. This is such an awesome and tasty dish where kids would never say no to this kind of cheesy dish. Just try this recipe and you would know for yourself.
Ingredients
Jumbo Shell Pasta - 15
Boneless Chicken Breast - 2 halves
Mushroom Chopped - 1cup
Spinach - 1 cup Chopped
Garlic - 4 Cloves minced
Parmesan Cheese - 1/2 cup
Mozzarella Cheese - 1 cup
Cream of Mushroom Soup - 1 can
Heavy Whip Cream - 1/2 cup
Oil - 3 tsp
Butter - 2tsp
Breadcrumps - 1/2 cup
Pepper and Salt as required
Method
Boil the pasta shell according to the instruction in the box and drain the water and place individually in a plate to avoid sticking to each other.
Coat the chicken piece with the breadcrumbs and fry in the oil in a non-stick skillet with little salt and pepper on both sides until it turns brown color. Remove and cut the chicken to small cubes.
In the same skillet, add 1 tsp of minced garlic and saute it and add mushroom with salt and pepper and add the spinach and cook until it's done. Add half the can of mushroom soup with a splash of water. Add the chicken pieces and mix well.
Now we have to make a sauce in a separate pan by heating the butter and adding garlic and saute them, add the remaining soup with little water, add salt and pepper. Last add the cream and parmesan cheese, if needed add dried parsley and basil and now sauce is ready.
Pre-heat oven to 375* F
Stuff the chicken and spinach in the shell and place in the oven safe bowl and pour the sauce on top of the shell and cover it with the mozzarella cheese and bake for 20 mins.
Serve hot!! Enjoy!!
Usually for appam I like chicken curry, this time for a change I made mutton stew and surprisingly this combination was excellent. Mutton is not much liked dish in our family compared to chicken and if I happen to cook mutton some day I end up eating most of the meat pieces, so fearing that I dont cook often. Same way in this dish the gravy got over pretty fast and only the meat pieces were remaining. This recipe is from my old recipe collection which I totally forgot that I had one such collection. I tried hard to recollect from whom I got this recipe but in vain my memory is totally lost on that as this is more than 10 yrs old collection and I feel really bad that I am not able to thank the person who gave me this awesome recipe. Here is the recipe...
For Appam
Ingredients
Raw rice and idli rice (par boiled rice) should be of equal ratio. I used raw rice 1and 1/2 cup and idli rice 1 and 1/2 cup
Urad dhal - 3 tsp
Salt as required
Coconut Milk - 1 cup
Baking Powder - 1tsp
Method
Soak the rice and urad dhal over night or for 6 hrs and grind to a fine thick batter and add salt and set to ferment for 8 hrs.
When you are ready to make appam , pour the coconut milk, baking powder and 1/2 tsp of sugar and set for 5 mins and consistency should be little watery than the dosa batter.
Using appam pan , make appams and serve with anything of your choice or with this mutton stew.
Mutton Stew
Ingredients
Mutton - 1/2 lb
Potatoes - 1 big cubed
Onion - 1 chopped
Green Chilies - 3 slit
Ginger - 1"
Cinnamon - 1", Cloves - 4, Cardamom- 2
Curry Leaves - 6
Coconut Shredded - 1/2 cup - extract the milk
Coconut oil - 1tsp
Salt as required
Method
Pressure-cook the mutton with salt till tender. Reserve the stock.
Heat oil in a pan and add the cinnamon, clove and cardamom and add onion, ginger and chilies and stir and add potatoes and add the mutton stock and cook until the potatoes are half cooked.
Add the cooked mutton and cook for 10 mins in low flame.
Add the coconut milk and bring to boil and remove from stove. Garnish with Cilantro and serve hot with appams.
Kurma is the one great magic side dish goes very well is many dishes like chapathi, idiyappam, pulao. Whenever I think of idiappam only kurma comes in mind for the side dish, I dunno I love this combo very much. Though making kurma and idiyappam is very time consuming, the final taste and praises from the family members are worth the efforts. I made this special dish on the day of diwali and I am very glad as every one liked it. What gives us more joy than when every one in our family likes and eats well the dish we prepare, so this made me more happier on the special day. Almost every one knows to prepare this vegetable kurma but still I wanna share my way of doing this recipe.
Ingredients
Vegetable of your choice Chopped - 3 cups ( I used cauliflower, carrot, peas, beans)
Coconut shredded - 1/2 cup
Cashew - 2 tsp
Poppy Seeds - 1 tsp
Onion - 1 medium chopped
Cloves - 2 , Cinnamon - 1" , Cardamom - 2
Ginger Garlic Paste - 2tsp
Coriander Powder - 2 tsp
Chili Powder - 1/2 tsp
Oil - 3tsp
Salt as required
Method
Microwave poppy seeds and cashew with little water in small bowl for 30 secs and grind together with coconut to a fine paste and set aside.
Heat oil in a non-stick pan and add cloves, cinnamon, cardamom and you get a nice fragrance add onion and saute for few mins.
Add ginger garlic paste and stir well. Add all the dry powders and splash little water if required.
Add all the vegetable and some water and cook coved in a low flame until vegetables are cooked.
Add the grinded coconut paste and cook for 5 mins, garnish with cilantro and serve with idiyappam.
I love this idiyappam and kurma served at Saravana Bhavan restaurant,the tastes is really wonderful. This is a supposed to be a kerala dish, served usually with kadala curry, and trust me that is one of the best combination. If you live in coimbatore you get this ready made idiyappams made freshly every day morning and evening so whenever you feel like having you can have it avoiding all the hard part of soaking and grinding and more and sometimes you can also use the rice flour and reduce the job by skipping the grinding and mixing part, but the hard way gives you really very soft idiyappams compared to using the rice flour, harder way always yields a good result. My boy loves this dish and I did this after a long time and he almost started dancing after he took a first bite. This really gave me more joy but if I do again I doubt he would like it. This is the base for making the different variety of tasty sevai.
Method
Soak the 2 cups Idli Rice for 6 hours and grind to a thick paste of batter.
In a non-stick kadai add 2 tsp of oil and add the grinded batter and keep stirring until its turns soft dough and when touched the dough shouldn't stick to your hands.
You can also use the rice flour and skip the above step and directly mix with hot water. Take a small dough and put in a idiyappam maker and press in a greased idli plate and stream cook like idli for 5 to 10 mins or until done.
Serve with kurma or using this you can make lemon sevai, tomato sevai or plain onion sevai.
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