Shrimp ( Prawn) Sambal

For sambal paste

* 3 small dried red chilies such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
* a 1-inch piece fresh gingerroot, peeled
* 6 garlic cloves
* 2 candlenuts or 4 macadamia nuts
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon turmeric


* 1 1/2 pounds large shrimp (about 30)
* 1 1/2 medium red onions
* 2 tablespoons corn or safflower oil
* 1 cup well-stirred canned unsweetened coconut milk
* 1 tablespoon packed light brown sugar
* 1 tablespoon salt
* 2 tablespoons fresh lime juice, or to taste

Make sambal paste:
To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.

Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.

Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.

Divide shrimp sambal among 4 plates and serve with rice.

Coconut Rice ( Nasi Lemak)

Ingredients:


* 2 cups Thai jasmine-scented white rice or 2 cups Basmati Rice
* 1+1/2 cups thick, good-quality coconut milk (not "lite")
* 2 cups water
* 1/2 tsp. salt
* 2 bay leaf
* ginger paste - 1/4 tsp
* spices - cardamom,cloves,pepper,cinnamon for seasoning rice

# Place rice in rice cooker. Add all the ingredients. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface).
# Cover and set to cook.
# Once your rice cooker switches to "warm" mode, allow another 8-10 minutes for rice to finish "steaming". This will ensure your coconut rice is fully cooked and pleasantly sticky.
# Gently fluff with chopsticks before serving. Serve your coconut rice with other Thai dishes or shrimp sambal or fish curry
# If desired can garnish with fried cashews & raisins

Thai Chicken Panang

Ingredients:

1 skinless & boneless chicken breast (cut into small cubes)
1 tablespoon oil
2-3 tablespoons Panang curry paste (depends how strong or spicy you like your curry)
1/2 cup coconut milk
1/4 cup water
1 teaspoon sugar
1 tablespoon fish sauce
4-6 kaffir lime leaves (slightly bruised)

Method:

Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the coconut milk, kaffir lime leaves, water and the seasonings. Lower the heat to medium and let it simmer for 8-10 minutes. Serve hot with steamed white rice.

Veggie Samosa with Phylo Dough

Ingredients:
1 large potato, cubed
1/2 cup mixed vegetables - diced carrot, beans, peas
1/2 tsp ginger minced
1/2 tsp garlic minced
2 chillies minced
1/4 tsp red chill powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp pepper powder
1/4 tsp turmeric
2 tbsp cilantro, chopped fine
Salt, to taste
1 roll phyllo dough, defrosted
2 tbsp olive oil
2 tsp butter


Method:

1. First make the filling. Pour half the oil and butter into a non-stick pan. When it is hot, add the ginger, garlic, chilli and saute for 4-5 mnts. Then add the vegetables, potato, turmeric, red chilli powder, corriander powder, garam masala, pepper powder , cilantro and salt to taste. Check for seasoning, cook for another five minutes, turn off the heat, and let it cool.
2. Remove the defrosted phyllo dough from its covering, roll out.Cover with a damp kitchen towel to retain moisture and prevent the phyllo from drying out.
3. Mix the remaining olive oil and melted butter in a small bowl. Take one sheet of phyllo from the first column and lay it flat. Dip a pastry brush in the oil, let excess oil drip off, then pat the phyllo sheet lightly all over. Fold the dough from middle two times as it becomes a rectangular shape. This will ensure that the layers of the dough remain separated and flaky when cooked.
4. Place approximately one teaspoonful of the filling on the bottom edge of the prepared dough. Now fold the phyllo dough in triangles like a flag. Seal the pastry with a little oil and then brush some extra oil on the outer layer. This will give the pastry a crispness and a golden brown color when baking.
5. Repeat with the phyllo dough until you run out of filling. Preheat the oven to 375F.
6. Place the filled samosas on a baking sheet. Bake for 20-25 minutes or until the tops are golden brown.
7. Serve hot or cold with your favorite chutney to add a sweet-spicy twist to the samosa!

Chicken Samosa with Phylo Dough

Ingredients:
1 large potato, cubed
1 cup cooked minced chicken
1/2 tsp ginger minced
1/2 tsp garlic minced
2 chillies minced
1/4 tsp red chill powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp pepper powder
1/4 tsp turmeric
2 tbsp cilantro, chopped fine
Salt, to taste
1 roll phyllo dough, defrosted
2 tbsp olive oil
2 tsp butter


Method:

1. First make the filling. Pour half the oil and butter into a non-stick pan. When it is hot, add the ginger, garlic, chilli and saute for 4-5 mnts. Then add the chicken, potato, turmeric, red chilli powder, coriander powder, garam masala, pepper powder , cilantro and salt to taste. Check for seasoning, cook for another five minutes, turn off the heat, and let it cool.
2. Remove the defrosted phyllo dough from its covering, roll out.Cover with a damp kitchen towel to retain moisture and prevent the phyllo from drying out.
3. Mix the remaining olive oil and melted butter in a small bowl. Take one sheet of phyllo from the first column and lay it flat. Dip a pastry brush in the oil, let excess oil drip off, then pat the phyllo sheet lightly all over. Fold the dough from middle two times as it becomes a rectangular shape. This will ensure that the layers of the dough remain separated and flaky when cooked.
4. Place approximately one teaspoonful of the filling on the bottom edge of the prepared dough. Now fold the phyllo dough in triangles like a flag. Seal the pastry with a little oil and then brush some extra oil on the outer layer. This will give the pastry a crispness and a golden brown color when baking.
5. Repeat with the phyllo dough until you run out of filling. Preheat the oven to 375F.
6. Place the filled samosas on a baking sheet. Bake for 20-25 minutes or until the tops are golden brown.

Egg Biriyani

Ingredients

* Long grain Basmati rice - 2 cups
* Onions, thinly sliced - 2 medium sized
* Tomatoes, chopped - 1 large
* Eggs - 4
* Bay leaves - 2
* Ginger - 1 small piece
* Garlic Pods - 3/4
* Green Chillies, slit - 2 nos
* Cooking oil - 4-5 tbsp
* Cilantro, chopped - 1/4 cup
* Mint leaves, chopped - 1/4 cup
* Lemon - Half of 1 small lemon
* Pepper Powder - 1/2 tsp
* Coriander Powder - 1 tbsp
* Turmeric Powder - 1 tsp
* Garam Masala - 1 tsp
* Spice Mix - for biriyani little - Cardamon, Ainseed, Pepper,cloves,
Fennel, Nutmeg
* Biriyani Masala - 1 tsp
* Salt as Required




Method

* Boil the eggs for about 10-12 minutes on low flame till they are hard boiled.
* Peel the egg shells and line the eggs and keep it aside.
* Boil the Basmati rice in 4 cups of water with a little salt, 1/2 tsp biryani masala, 1/2 tsp pepper, Spice Mix, Bay Leaf and 1 tsp oil, till each grain is separate and almost cooked but not fully cooked.
* Sprinkle lemon juice to the rice and mix well.
* Heat a big non stick kadai and add 4 tablespoons of oil/butter/ghee.
* Add onions and saute till they are translucent.
* Add the slit green chillies, diced ginger and garlic along with some salt and stir.
* Next, add the chopped tomatoes and stir fry till it is mashed and forms a gravy.
* Now add remaining masala powder, turmeric, pepper powder and stir for a minute
* Add the chopped cilantro and mint leaves and mix well.
* Reduce the flame and add the eggs, stir till eggs are evenly coated with the gravy for 3-4 mnts
* Blend in the rice with this, without breaking the eggs.
* Keep it covered for a five minutes and is ready to serve hot.

Egg Roast - Kerala Style

Boiled Egg - 4 nos
Onion - 2 nos - diced
Garlic - 2-3 cloves
Ginger - 1 piece
Tomato - 1 big sliced
Cilantro leaves - a bunch
Coriander powder - 1/4 tsp
Eastern Egg/Meat Masala - 2 tsp - optional
Garam Masala - 1/2 tsp
Salt to taste

Boil eggs and cut those to halves and keep aside. In a pan add some oil and saute diced ginger and garlic. When fried for few minutes add onion and saute till it is golden brown. Then add the tomato, when almost done add all the masala powders and saute for a few minutes. Then add cilantro leaves and salt. Then add the boiled eggs and simmer for a few minutes.

Chocolate Biscuits

65g (2 1/4 oz ) Unsalted Butter
1/4 cup caster sugar
1/2 cup plain flour
1/3 cup self-raising flour
2 tbsp cocoa powder
1-2 tbsp milk

1. preheat the oven to 180C or 350F. Line baking tray with baking paper or aluminum foil.
2. Using beater, beat the butter and sugar in a small mixing bowl until light and creamy. Add the sifted flour, cocoa and milk. Stir until the mixture forms a soft dough. Knead for 1 minute until the dough is soft.
3. Roll the dough into 5 mm thickness. Cut into small rounds, using a biscuit cutter or any round lid. Place on the prepared tray and bake for 15 mnts. Transfer to a wire rack to cool completely. Store in an airtight container.

Kappa Varattiyathu (Tapioca Curry)

Kappa Varattiyathu is an authentic kerala dish.. Combination is Fish curry ... I love it ...
I was in Kannur for 4 years of my life and there its a very famous dish.. I had tasted many versions of this dish..
In our hostel at least once in a week we get kappa and fish curry ... Yummy !!
For vegetarians this dish goes very well with ulli chammanthi too ... Or by its own... Thinking about it makes my mouth watery....

Turmeric powder should be added while cooking the kappa. It will help to intoxicate the HCN which is found on tapioca roots.


Ingredients :
Kappa (Tapioca) Peeled and cut into small pieces
Coconut grated - 1/2 cup
Shallots - 6-7 diced
Green Chilli - 2-3
Curry leaves
Cumin - a pinch
Turmeric powder - 1/4 tsp
Red Chilli - 1-2
Curry leaves
Mustuard Seeds
salt to taste


Wash kappa nicely and then add water and turmeric powder and salt and cook it nicely.
Grind the coconut, cumin and chilli together to a coarse paste. Keep it aside.
In a pan add some coconut oil and splutter mustard seeds and then add red chilli. Then add the diced shallots and saute till brown color. Then add the grinded coconut and kappa and mix it well. Add the curry leaves and add 1 tsp of coconut oil and mix well.

Sambar (Lentil & vegiie Soup) Without coconut

Sambar is a most common dish in Kerala. I hope my amma makes sambar almost every alternate day. But i make it very less here... as i am not a veggie lover. Sambar in Kerala differs a lot from Sambar we see in our neighbouring states.. Last time when i was in Banglore during my vacation, I happened to be in a newly opened Indian restuarant there. It was very beautiful place, i dont remeber the name now though... There i saw a menu item as National Soup and i tried that ... Surprisingly it was just Sambar!!!!

For Sambar u can add a variety of vegetables. The most commonly added ones are Brinjal, Potato, Bitter Gourd, DrumSticks, Ash gourd ( Kumblanga) , Lady's Finger, Carrot, Yam ( Chembu) ..

Adding 2-3 pieces of bitter gourd ( kaypakka) to sambar really enhances the taste of the dish.

This is a recipe where coconut is not added. Sambar can also be made with grated coconut. i will post another recipe for that...




Ingredients:

Mixed Vegetables cut into medium pieces - 2 cup
Tamarind - Gooseberry sized ball - put it in water ahead of time.
Toor daal - 1/2 cup
Onion - If big onion - 1 diced / Small red onions - 9-10 diced
Tomato - 1 medium sized or 2 small
Green Chilli - 2-3
lady's Finger - diced 3-4
Cilantro leaves plenty
Curry leaves plenty
Mustard Seeds
Red chilli - 1-2


Sambar Masala
- If using Sambar Masala, use a good one and add some more spices to it. I dont like using just the store bought ones

Red Chilli Powder - 1tsp
Corriander Powder - 2-3 tsp
Turmeric powder - 1tsp
Fenu Greek - 1/4 tsp
Asafoetida(Kaayam) - < 1/4 tsp
Cumin Powder - a pinch


In a pot bring the dal to boil adding a pinch of turmeric and salt. When cooked keep it aside

In a small bowl either add some hot water to tamarind or add some water to tamarind and microwave for 30 seconds to make it soft and when cooled down squeeze the water out and keep aside.

In a pan add some coconut oil ( or any other oil) and then add diced onion, tomato, green chilli, bitter gourd, and lady's finger and saute it for 3-4 mnts. The veggie's should not loose their green color. Keep veggies aside and then in the same pan add a little oil and put all the masala and saute for 1-2 mnts. The masala should not get burned. Add one or 2 tsp of water to this masala and make a fine thick paste. So that masala wont get clotted when added to sambar.

When daal is done add the tamarind water and when boiled add the veggies to it and add salt to taste. When veggies are done add the paste of masala and let it boil for 3-4 mnts. Then add the chopped cilantro leaves and a few curry leaves. Then cover the cooking pot and keep aside. This will lock the flavors of cilantro to the dish .

In a small pan add few oil and then add mustard seeds, red chilli and curry leaves and when all mustard seeds are spluttered, add that to curry and close it.

Mix the curry well before serving .

Mushroom - Egg Masala

I tried this recipe for fun as my husband love mushroom. But it tastes really good, Mushroom and Egg goes well. It tastes similar to ordinary egg curry with a twist .. the mushroom with all these masala's... tastes really good.. Goes well with Naan or Kerala Poratta...

Hints:
While cooking i like to use Fresh garlic and ginger.. U can optionally replace that with garlic and ginger paste.
Dont wash Mushroom in water before cooking. Just clean it with a damp cloth. If washed in water it becomes more rubberized in texture.

Ingredients:

Diced Mushroom - 250 gm
Boiled Egg - 4 nos
Onion - 2 nos - diced
Garlic - 2-3 cloves
Ginger - 1 piece
Tomato - 1
Green Chilli - 2
Cilantro leaves - a bunch

Masala:
Corriander powder - 2 tsp
Eastern Curry Powder - 1 tsp - optional
Garam Masala - 1 tsp
Turmeric powder - 1 tsp
Chilli powder / Eastern Vegetable curry powder - 1 tsp
Pepper powder - 1/2 tsp
Cumin powder - 1/4 tsp
Salt to taste

Boil eggs and cut those to halves and keep aside. In a pan add some oil and saute diced ginger, garlic and chilli. When fried for few minutes add onion and saute till it is golden brown. Then add the tomato, when almost done add all the masala powders and saute for a few minutes. Then add the mushrooms and keep it ina low flame. The water will come out from mushroom and get it cooked. Dont saute it often, just keep it in low flame. When mushroom is done add cilantro leaves. If u need more curry add some water or cooking milk or cocnut milk. Then add the boiled eggs and simmer for a few minutes.

Chicken Varattiyathu

Chicken Varattiyathu is similar to chicken curry but roasted more with more onions and till the gravy is dark brown in color. Chicken tastes good when made in Olive oil or Seasame Oil (Nallenna) rather than in coconut oil.
This recipe taste its best when prepared ahead of time...

Ingredients:

Chicken - 1kg small pieces
Onion - 4 nos
Tomato - 1 no
Cilantro - a bunch
Curry leaves - lot
Garlic - 4-5 cloves
Ginger - a 2 inch piece
Green Chilli - 2-3
Corriander powder - 3tsp
Chilli powder - according to hotness needed
Turmeric powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1 tsp
Pepper Powder - 1/2tsp
Fenu Greek powder - 1/2 tsp
Bay leaf - 1
Salt to taste
2-3 tbsp oil

In a pan add oil and then add chopped garlic and ginger. When fried for 2-3 mnts add 2 onions sliced and fry until its golden brown. Then add chillies and diced tomato. When tomatoes are done add all masala powders and fry for 2-3 mnts. Then add the cilantro leaves and curry leaves. Then add the cleaned chicken and salt and keep it in medium temperature. Usually the water will come out from chicken and that will be enough to get the chicken cooked. If in case the chicken is sticking to the pan add 1/4 cup water and cook the chicken in medium flame, stirring occasionally. When the chicken is cooked keep it aside. In a separate pan add a little oil and fry the remaining 2 onions till golden brown add more curry leaves and then add the curried chicken. Roast the chicken till gravy is no more sticking to the sides of the pan and chicken gravy is golden brown and nicely coats the surface of the chicken. After preparing let it sit for 3-4 hrs for all flavors to infuse nicely to chicken. Serve with rice or naan.

Palak Paneer (Spinach & Cottage cheese)

Palak Paneer is a rich and creamy curry that goes best with Naan, roti or even rice. Its very delicious and nutritious. Its a combination of spinach, paneer (Cottage cheese) and heavy cream. Spinach is high in Iron and Cottage cheese is high on proteins. Its easy to prepare.... For a healthy version of the recipe replace cottage cheese with Tofu ... And instead of heavy cream add fat free milk.


Ingredients:

Set 1:
Spinach - 1 pkt or frozen Spinach - 1 pkt
Onion - 1
Garlic - 2-3 cloves
Green Chilli - 2-3
Tomato - 1

Set 2:
Paneer - 1 pkt - diced into small square pieces
Onion - 1 diced to small pieces
Cumin powder - 1 tsp
Garam Masala - 2 tsp
Coriander powder - 1tsp
Oil for frying paneer
Salt to taste
Sugar - 1/2 tsp
Cilantro leaves a bunch chopped
Chilli powder - to taste if not spicy enough

Wash the spinach and drain any excess water. In a pan add 1 tsp oil and then add the peeled garlic cloves, green chilli and onion. Saute for 3-4 mnts or till onion is slightly yellowish in color. Then add the drained spinach leaves and cook it well for 8-10 mnts. When cooled down make it a puree in a blender and keep aside. In a pan boil tomato ( or microwave tomato in a bowl with a little water for 2-3 mnts) till the skin breaks open. Then remove the skin of tomato and puree that too and keep aside.

In a pan pour enough oil and fry the paneer till it is golden brown and keep aside. In a pan add 2 tsp oil and saute the diced onion from set 2 . When fried add all masala powders and then add the pureed spinach & tomato. Then add salt and sugar to taste. When spinach starts to thicken add w little water or milk. Then add the chopped cilantro leaves and fried paneer. Simmer it and let it boil for 3-4 mnts.

After removing from heat add 2-3 tbsp of heavy cream - optional

Mango Pie ( No Bake)

Mango is my favorite fruit .. so is this pie. Its a no bake pie and can be prepared in less than 15 mnts time. Mango mixed with sugar and whip cream makes this a heavenly desert. To be true i am not a fan of most of the pie's. My friend told me this recipe and ever since then i serve this for most of my parties.. Everyone likes Mango Pie... Its hard to find people who don't love Mango !!!!!!




Ingredients:
1- 8 oz. cream cheese
1 - 8 oz. cool whip
8 oz. sugar
16 fl. oz mango pulp
16 oz. mango chunks or ripe mango sliced
1 pre-made pie crust
2 packets no flavor gelatin






Method:
In the pie crust layer the sliced mangoes as base and keep aside. Pour the mango pulp in a mixing bowl. Add softened cream cheese and cool whip. Stir in sugar. Dissolve 2 packets of gelatin in 8 fl oz. hot water. Add the dissolved gelatin water into the mixing bowl and gradually fold it in. Use a hand blender to make a smooth and consistent mixture. Pour the mixture in a pre-made pie crust. Refrigerate for at least 4 hours before serving. Can serve it with a scoop of whip cream on top. Decorate with a cherry . Enjoy the delicious Mango Pie !!!

Malabar Style Shrimp Fry (Chemeen Fry)

Shrimp can be made a lot of ways. This recipe is my favorite though. It goes well with rice, or as a starter. This is very easy to make. One tip while cooking shrimp - If the shrimp is over cooked it tends to become harder and will loose the softness. This recipe calls for shallots, but can use onions also. But tastes best when prepared with red shallots ( chuvanna ulli ) and coconut oil.



Ingredients:
Cleaned, Deveined Shrimp - Abt 60-80
Shallots- 7-8 med size
Tomato - 1
Curry Leaves - plenty
Coconut Oil ( preferred) /Olive oil - 2-3 tbsp

For Marinating:
Garlic paste - 1tsp
Ginger paste - 1tsp
Chilli powder /Fish Masala - 2 tsp ( Adjust hotness as u like)
Fenu Greek powder (Perum jerra powder) - a pinch
Lime Juice - 1/2 tsp
Salt - As required



After cleaning and deveining the shrimp, marinate the shrimp with all the above ingredients and keep it aside for 20-30 mnts. [Can add a drop of red food color if desired while marinating]. In a pan add 2 tbsp oil and when hot add diced shallots. After sauting for 3-4 mnts add diced tomatoes. When tomatoes are done add the marinated shrimp and the curry leaves. Cook in medium heat till the shrimp is done and gravy is thick. Do not over cook the shrimp as it tends to become hard. If masala is sticking to the pan add 1 tbsp more oil and fry for 2-3 mnts.

Kovakkai Fry (Ivy Gourd Fry)

Kovakkai is a vegetable, well most of them dont like to try .. But i like it very much. It has many medicinal values. Kovakkai can be eaten fresh or fried. There are different ways to make it some like to really deep fry it .. But i like it without loosing its green color and crispiness. My 2 yr old likes it a lot .. really good for kids too. This vegetable is rich in Vitamin A & C and helps to regulate blood glucose level.


Cut about 250gms of washed kovakkai vertically, cutting one kovakkai to 4 slices. In a pan add some oil and splutter mustard seeds and red chilli . Then add the kovakkai to that add salt and then curry leaves and toss it over medium heat for about 5 mnts. The veggie should be green and crispy. Should not loose the green color. Its a kid's friendly dish .

Meen Peera ( Fish with Grated coconut)

Fish Peera is a typical Kerala dish. It can be made with small fishes (smelt or white bait) or with tuna/sardine chunks. It is very easy to prepare and delicious too. It goes well along with tomato pachadi or simply curd/yoghurt.

Ingredients:
Fish Fillets or Tuna chunk - 1 can or 2-3 fillets
Tamarind - a small round
Small onions(shallots) – 6 nos
Ginger – 1” piece
Garlic pods – 4 nos
Green chillies – 6 nos or as reqd
Turmeric powder – ½ tsp
Curry leaves – Plenty
Grated coconut – 1 cup or as reqd
Cococnut oil – 1 tbsp
Salt – As reqd
Mustard and Red chillies for seasoning


Prepration Time : 15 mnts

If you are using small fish , clean the fish well and keep them as whole, after removing the head and tail. If using salmon or tuna chunks keep it as small pieces. Soak the tamarind in water (and microwave for 30 seconds, so tamarind will become soft) and keep it aside. Grind coconut, ginger, garlic, green chillie in mixi and keep it aside. In a bowl add fish, Grinded mixture, salt, and turmeric powder and mix well and keep aside. In a frying pan add some oil and when hot add mustard seeds. When it splutters add Red chillies, curry leaves, and then diced shallots. When shallots is fried for a few minutes add the fish mixture to the pan and stir it. Add the tamarind water, slowly, as you dont want too much sour taste to the fish. Cover the pan and keep the flames low. Let the fish get cooked, stir occasionally. Then add a little more coconut oil and then dry out any excess water.