Ingredients

Whole Wheat flour – 3 cups

Salt – to taste

Water – as needed

Ghee – as required

For the Filling

Potatoes – 4 boiled

Onions – 2 finely chopped

Ginger – 1 tsp finely chopped

Green chillies – 4 finely chopped

Cumin seeds – 1/2 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1/4 tsp

Coriander leaves – 1 tbsp chopped

Salt – to taste

Oil – 1 tbsp

Method

Take the flour in a bowl and add salt and mix well.  Add water little at a time and knead it into a pliable dough.  Cover the bowl with a lid and keep aside for 30 minutes.  Meanwhile, peel and mash the potatoes.  Heat oil in a non-stick pan and splutter cumin seeds.  Add the onions, ginger and green chillies.  Saute till the onions turn pink.  Add turmeric powder and garam masala.  Stir and add the mashed potatoes, coriander leaves and salt.  Mix well and switch off the flame.  Allow the mixture to cool.  Knead the dough  again and make medium lemon sized balls.  Take one ball of the dough and roll into a thick roti.  Place a medium lemon sized ball of the filling on it.  Bring all the edges of the roti together and seal tightly.  Make sure that the entire filling is covered.  Flatten it and roll into a thick Paratha dusting with flour.  Fry on a tava/ griddle pouring ghee on both sides.  Repeat the process with the rest of the balls.  Serve delicious Aloo Paratha with yoghurt and pickle.

I am sending yummy Aloo Paratha to Sireesha for the event “CFK- Wheat” which is authored by Sharmi

‘Rava Appam’ is a yummy snack which my Mom used to make.  It is a family favorite and I make it whenever there is leftover bread at home.  Kids will love this soft and nutritious snack!

I am sending this snack to Priya for the event “Sunday Snacks – Snacks with Breads”

Ingredients

Rava/sooji/semolina – 1 1/2 cups

Ripe Kerala Banana – 1 sliced

Bread slices – 3 cubed

Milk – 2 cups

Butter – 3 tsp melted

Eggs – 2

Sugar – 4 tbsp

Raisins – 1 tbsp

Vanilla essence – 1 tsp

Salt – 1/2 tsp

Method

Beat the eggs well and add sugar, milk, rava and salt.  Mix well and add the bread cubes, bananas, vanilla essence and butter.  Fold in so that the bread is well soaked and mixed with the batter.  The batter should be of pancake or dosa consistency.  Pour into greased plates and garnish with raisins.  Steam cook for about 15 minutes or until a skewer inserted comes out clean.  Cut into desired shape and serve warm.  Enjoy it with your family!!!

You can substitute milk with 1 cup of ground coconut paste which will make the Appam much more softer.

Kreativ Blogger Award

EC from simpleindianfood passed me this Kreativ Blogger Award…Thank you EC for choosing me for the Award!

The Kreativ Blogger award comes with some rules:-
1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated.

You can click here to read about myself…

I would like to pass on this Award to Cynthia, Jeena, Bharathy, Nags, Mandira, Ann and Priya

Thank you so much all my blogger friends who encourage me with their lovely comments and also my silent admirers who visit my blog and experiment with my recipes!

‘Fish Moly’ is a Kerala Christian delicacy which is made as a breakfast dish and served with appam or bread on occasions like Christmas, New Year and Easter.  It is also an important dish served as the first course for lunch and dinner during marriages, baptisms, engagements and all other important occasions.  ‘Fish Moly’ is actually a mild ‘Fish Stew’ made with coconut milk and is a fusion of Portuguese and Kerala cooking.  Fish like Pearl spot, Seer, Mullet and Pomfret are usually used to make this very tasty dish.  So dear friends, try this recipe and enjoy with family and friends!

Ingredients

Pearl spot/ Karimeen – 1 kg medium size

Onions – 4 medium sliced

Ginger – 2 tbsp chopped

Garlic – 1 tbsp chopped

Green chillies – 10 slit

Curry leaves – 6 sprigs

Turmeric powder – 2 1/2 tsp

Pepper powder – 1 1/2 tsp

Garam masala – 1 tsp

Thin coconut milk – 3 cups

Thick coconut milk – 1 cup

All purpose flour/ Maida – 2 tsp

Water – 1/4 cup

Vinegar – 3 tbsp

Sugar – 1/4 tsp

Salt – to taste

Coconut oil – 3 tbsp

Method

Heat oil in a large non-stick pan and add onions, ginger, garlic, green chillies and curry leaves.  Saute till the onions turn light brown.  Add all the spice powder and saute for a minute.  Now add the thin coconut milk, vinegar and salt.  Mix well and cover with a lid.  When it boils, add the fish and cook covered.  When the fish is almost done, add sugar and flour mixed with 1/4 cup of water.  Gently twist the pan and cook for another 5 minutes.  Finally add the thick coconut milk and twist the pan so that it is evenly mixed with the gravy.  Switch off the fire and keep covered for half an hour before serving.  Serve garnished with tomato slices or fried cashew nuts and raisins or cooked macroni.  Enjoy!!!

‘Uzhunnu Vada’ was my Mom’s favorite snack!  From her I started getting a liking for this crispy outside but soft inside snack.  Now it has become a comfort food for me!  So here is my version of the recipe.  You will love the flavor of peppercorns and the tiny bits of coconut while munching on it!

I am sending this snack to Priya for the event “Sunday Snacks -  Spill the Beans”

This snack also goes to EC for the event “WYF: Fried Snack”

Ingredients

Uzhunnu/ Urad dhal/ Skinless Black gram – 1 1/2 cups

Onions – 1 chopped

Ginger – 2″ piece chopped

Green chillies – 4 chopped

Curry leaves – 1 sprig chopped

Coconut – 1 tbsp small fine pieces

Peppercorns – 20

Water – 2 tsp (optional)

Salt – to taste

Oil – for frying

Method

Soak the urad dhal in water for an hour.  Drain and grind in a mixie without adding water.  Add one or two tsps of water if needed.  Take out and add all the other ingredients and mix well.  Wet the hands, take a lime size of the batter in one hand and make a hole in the middle.  Transfer it to the other hand and drop it gently into hot oil.  Fry it on a medium flame until the Vada turns golden brown.  Repeat the process with the rest of the batter.  Serve the Vadas with coconut chutney or sambar.  You can also make ‘Curd Vada’ by adding them to chilled yoghurt.

I am sending this authentic South Indian Breakfast to srishkitchen for the event “EFM – Breakfast Series”

Idli

Ingredients

Idli rice/ Boiled rice – 2 cups

Dosa rice/ Raw rice – 1 cup

Urad/ Black gram (skinless) -1 cup

Uluva/ Methi/ Fenugreek seeds – 1/2 tsp

Salt – to taste

Method

Wash and soak the rices together and urad and methi, separately in water for atleast 6 hrs.  Grind them together in a grinder till you get a slightly coarse batter.  The batter should be thick.  Use the urad-methi soaked water for grinding.  This will help the batter to ferment faster and the result would be softer Idlis!  Add salt and mix well.  Keep the batter covered overnight or for 12 hrs.  Next morning, apply some oil to the Idli moulds and steam them in the Idli cooker or Pressure cooker for 8 minutes.  If you are using the Pressure cooker, do not put the whistle while steaming.  Serve the Idlis with delicious coconut chutney!

Coconut Chutney

This is one of the tastiest coconut chutneys I have ever had!  I got this recipe from an old lady who used to come to my house selling all kinds of roasted grams and peanuts.  For the past 20 years I am making this chutney and I absolutely love it!

Ingredients

Grated coconut – 1 cup

Roasted Chana dal/ Pottu Kadala – 2 tbsp

Green chillies – 2

Onion – 1/2 tbsp chopped

Tamarind – 2 small pieces

Salt – to taste

Curry leaves – 4

For Tempering

Mustard seeds – 1/2 tsp

Onions – 1 tbsp chopped

Curry leaves – 6

Dry red chillies – 2 broken

Oil – 1 tbsp

Method

In a mixer, grind all the ingredients together with water to form a fine paste.  Transfer to a serving bowl.  Heat oil in a pan, and splutter mustard seeds.  Add onions, dry red chillies and curry leaves.  Saute till the onions turn light brown.  Switch off the flame and pour it over the chutney.  Mix well and serve with Idli or Dosa.  Cheers!

‘Puttu and Kadala Curry’ is a classic breakfast in Kerala, especially among Christians.  Usually, Black channa/ Bengal gram is used to make the curry to be served with ‘Puttu’.  But I prefer ‘Kabuli Channa Curry’, because it has a sweet taste which makes the combination much more tastier!  ‘Puttu’ can also be served with chicken or mutton curry, green gram curry or with pappads and small plantains.  It is a really healthy and yummy breakfast!

I am showing it off to Dhivya of Dil Se

Puttu

I have used Chembavu Puttu flour which is made from Kerala brown rice.  Therefore the brown colour.  It is healthier and tastier than the white variety.  Puttu is made using the grainier variety rice flour.  You can also use the fine rice flour.  But care must be taken not to form lumps.  Puttu flour is readily available in all Indian stores and supermarkets.

Ingredients

Puttu rice flour – 1 cup

Grated coconut – 1/2 cup

Water – as required

Salt – to taste

Method

Add salt and to the water.  Take the puttu flour in a vessel and add the salt water little by little and mix gently using both the hands.  Break all the lumps that are formed and mix until it is like bread crumbs.  Keep aside.  Now fill the puttu kudam with water and let it boil.  Take the puttu kutti and put some coconut into it.  Then add puttu flour and then coconut.  Repeat the process to fill it.  The top layer should be coconut.  Keep it on top of the kudam and steam cook for 10 minutes.  Serve with Channa Curry.

Kabuli Channa Curry

To make this curry, you can either soak half a cup of Channa in water overnight, cook it in a pressure cooker for 12 minutes, or use one cup of canned Channa.  This Channa curry can also be served with appam, idiyappam, rotis, puris or even bread!

Ingredients

Kabuli channa – 1 cup boiled

Onion – 1 medium sliced

Tomato – 1 medium chopped

Ginger – 1″ piece chopped

Garlic – 1 chopped

Green chillies – 2 chopped

Curry leaves – 1 sprig

Mustard seeds – 1/2 tsp

Channa masala – 1 tbsp

Turmeric powder – 1/2 tsp

Grated coconut – 1/2 cup

Water – 1 cup

Salt – to taste

Oil – 1 tbsp

Method

Grind the coconut to a fine paste.  Heat oil in a pan and splutter mustard seeds.  Add onion, ginger, garlic, green chillies and curry leaves.  Saute till onions turn light brown.  Add tomatoes and fry till the oil separates.  Now add channa masala and turmeric powder. Saute for a few seconds and add boiled channa, ground coconut paste, salt and water.  Mix well and allow it to simmer till the gravy is of medium thick consistency.  Serve it hot with Puttu and enjoy!

‘Vellayappam’ is a must for Christmas, New Year and Easter in the Christian homes in Kerala.  It is also made as an everyday breakfast dish and is served with stew or egg roast.  Here is a recipe to make quick and easy ‘Vellayappam’.  In this recipe, rice flakes/ aval is added and coconut is totally avoided.  I have mentioned only a table spoon of sugar to be added to the batter.  You can increase the amount of sugar according to your taste.

I am sending this recipe to Nags who is hosting “MM – Ravishing Rice” which was started by Meeta.  My apologies for the delay in sending it!

Ingredients

Rice flour – 2 cups

Rice flakes/ Aval/ Poha – 1 cup

Sugar – 1 tbsp

Salt – to taste

Water – as required

Dry yeast – 1 tsp

Warm water – 1/2 cup

Sugar – 1 tsp

Oil – as required

Method

Add yeast and 1 tsp of sugar to the warm water.  Mix well and keep covered for 15 minutes.  Take a large vessel and add the rice flour to it.  Grind the rice flakes to a fine paste in a mixie, adding enough water.  Add this paste to the rice flour.  Pour the yeast into it and make a batter of dosa/ pancake consistency by adding water.  See that there are no lumps in the batter.  Keep covered overnight or for 12 hrs.  The next morning, add salt to the batter, mix well and keep covered for another half an hour.  Heat an ‘appachatti’ or a small non-stick wok/ kadai and smear a little oil on it .  Pour a large spoonful of batter and rotate the wok once.  Cover with a lid and cook on a medium flame for about 3 minutes or till the appam is ready.  Open the lid and transfer it to a plate.  Repeat the same procedure with the rest of the batter.  You can also serve Vellayappam with dhal, channa curry or vegetable kurma.  Enjoy!

This is a breakfast dish you can prepare in just 15 minutes!  Adding carrots and coconut makes the ‘Upma’ delicious.  If the rava is really fresh, no need to dry roast it before making the ‘Upma’.

I am sending this recipe for the event: “15 minute Cooking!” hosted by Mahima of ‘Indian Vegetarian Kitchen“.

Ingredients

Semolina/Rava/Sooji – 1 cup

Water – 1 1/2 cups

Onion – 1 medium sliced

Carrot – 1 small chopped

Coconut – 1/4 cup grated

Ginger – 1″ piece chopped

Green chillies – 2 chopped

Curry leaves – 1 sprig

Mustard seeds – 1/2 tsp

Black gram/Urad dhal – 1 tbsp

Bengal gram/Chana dhal – 1 tbsp

Salt – to taste

Ghee – 1 tsp

Oil – 3 tsp

Method

In a non-stick pan, lightly roast the rava on low flame.  Keep aside.  Heat oil and ghee together in a pan and splutter mustard seeds.  Add the dhals and fry for a few seconds.  Then add carrots, onions, ginger, green chillies and curry leaves.  Fry till the onions are transparent.  Now add water, grated coconut and salt.  When it boils, lower the flame and slowly add the rava and keep on stirring till all the water is absorbed.  See that no lumps are formed.  Serve with bananas.  Kids will like to eat it with sugar and pappads!

Happy Diwali to all my Indian Foodies!  I am amazed to see the number of people visiting my blog everyday, in spite of me not blogging for a long time!!! This gives me a lot of inspiration to share my recipes with all my friends around the world…  I am glad to tell you all that I am enjoying my stay in our new apartment in Dubai. 

This is my 50th post!  So here is something sweet for all of you…!

Ingredients

All purpose flour/ Maida – 2 cups

Apple – 1 (peeled and grated)

Granulated sugar – 2/3 cup

Baking powder – 1 1/2 tsp

Baking soda – 1/4 tsp

Butter – 1/4 cup (melted)

Cinnamon powder – 1/4 tsp

Vanilla essence – 1/2 tsp

Milk – 2/3 cup

Salt – 1/4 tsp

Eggs – 2

Raisins – 1/4 cup (optional)

Method

In a bowl sift together the flour, baking powder, baking soda, salt and cinnamon.   In a separate bowl,mix butter and sugar.  Add eggs one at a time and beat well.  Add the flour mixture and milk alternately and mix.  Add the vanilla essence and fold in apples and raisins.  Spoon batter into 12 muffin cups or lightly greased muffin tins.  Bake in preheated oven at 350F for 20 to 25 minutes.  Let cool in pan for 5 minutes before removing to wire rack to cool completely.

Among the different types of ‘stews’ that I make, ‘Beef Stew’ is my favorite! I follow my Mom’s recipe which I think is quite unique. In Kerala Christian homes, it is served for Breakfast along with ‘Appam’. But I would go for ‘Bread and Beef Stew’, if given a choice!

Ingredients

Beef cubes- 1/2 kg

Onion – 1 sliced

Green chillies – 4 slit

Ginger – 1″ piece

Salt – to taste

Boiled Potatoes – 2

Boiled Carrots – 2

Peppercorns – 6

Cinnamon – 1″ piece

Cardamom -4

Cloves – 4

Cashew nuts – 6

Kismis – 6

Onion – 1 sliced

Curry leaves – 1 sprig

Coconut oil – 2 tbsp

Thin coconut milk – 2 cups

Thick coconut milk – 1/2 cup

All purpose flour/ Maida – 2tbsp

Sugar – 2 tsp

Method

Wash and clean the beef cubes. Put it into a pressure cooker along with sliced onions, ginger and green chillies. Add salt and enough water to cover the beef. Close the lid and cook for 15 to 25 minutes. (The time depends on the quality of beef you are using.) Peel the boiled potatoes and carrots, and cut them into big cubes. Keep aside. In a large non-stick pan, heat oil and add peppercorns. Close the pan with a lid and allow the peppercorns to splutter. Reduce the heat and add cinnamon, cloves and cardamom. Stir for a few seconds and add the sliced onions and curry leaves. Fry till the onion turns pink. Add the cashew nuts and fry till they turn light brown. Now add the kismis and fry for few seconds more. Then add the cooked beef along with the water. Also add the potatoes and carrots. Pour the thin coconut milk and mix well. Cover and cook for about 5 minutes. Open the lid and add sugar and maida mixed with a little water. Add more salt if needed. Simmer it for another 5 minutes more. Stir occasionally. Finally add the thick coconut milk and mix well. When it is about to boil, switch off the flame. Mouthwatering ‘Beef Stew’ is ready to be served!