Egg puffs

Puff Pastry is a deliciously light, flaky pastry made from dozens of layers of specially prepared pastry dough. Pepperidge Farm® Puff Pastry sheets is ready to bake, so you can skip the work and still enjoy perfectly made golden, flaky pastry. This is a very tasty tea time snack made with boiled egg and fried onions.

Ingredients:

Pepperidge Farm® Puff Pastry sheets -1
Eggs (boiled) – 4
Onion (medium) – 2
Green chilies (chopped) – 2
Garlic pods (chopped) – 3
Ginger 1” piece – chopped
Garam masala – 1 tsp
Turmeric powder – a pinch
Curry leaves – 5
Mustard seeds – a pinch

Preparation method:

1. Separate the pastry sheets and thaw them at room temperature for about 30 minutes.
2. Heat oil in a pan and splutter mustard seeds.
3. Add curry leaves, green chilies, chopped ginger, garlic and onions.
4. Sauté it until the onions become transparent.
5. Add garam masala, turmeric powder and salt. Mix it and keep it for cooling.
6. Cut one pastry sheet into 2 and roll it out on a lightly floured (maida flour) surface into a square shape using a rolling pin.
7. Now cut the egg into two halves and place one half on one side of the pastry sheet.
8. Fill it with 1 spoon masala and close with other side of the sheet.
9. Then seal it by pinching or pressing the edges together.
10.Pre heat the oven to 400 degrees.
11.Place the puffs in an aluminum foil covered baking tray.( spray the foil paper with pam)
12. Then bake it for 15-20 minutes until the puffs become golden brown.
13. Check the progress after 10 minutes and turn it upside down.
14. Serve with tomato sauce and tea.

Fried rice

This fried rice recipe is colorful, simple to make and tastes fantastic. This is made with fresh vegetables, egg and soy sauce. A great way to use up the leftover rice- in fact, old rice makes the best fried rice.

Ingredients:

Basmati rice -2 cup
Eggs -4
Green beans finely chopped -1cup
Carrot finely chopped -3/4 cup
Green onions finely chopped – 2 cup
Green peas (frozen) – ½ cup
Green chilies (chopped) – 2 tbs
Ginger chopped – 2 tbs
Ground pepper -2 tsp
Soy sauce – 2 tsp
Curry leaves – 1 strip
Coriander leaves – a few chopped

Preparation Method:

1. Cook the rice with 4 cups of water, salt and 2 tsp of oil. (one can use the leftover rice)
2. Beat the eggs with a pinch of salt and 1 tsp of ground pepper.
3. Heat oil in a pan. Add beaten eggs and scramble it.
4. Transfer the scrambled eggs to a plate and add 2 tsp oil into the pan.
5. Add chopped ginger and green chilies and fry it.
6. Then add green peas, carrot and beans. Sauté it for 2 minutes and add green onions.
7. Sprinkle some water and cover the pan.
8. When the vegetables are cooked well add salt and 1 tsp pepper powder.
9. Now add the cooked rice, soy sauce, scrambled eggs and mix well.
10. Garnish with fried cashews, raisins and chopped coriander leaves.
11. Now the fried rice is ready serve with chicken curry and raita. Enjoy!

Chicken Curry (kerala style)

Health Benefits:

Chicken is a very good source of protein, selenium,B6 and cancer-protective B vitamin , niacin. People who are meat eaters, but are looking for ways to reduce the amount of fat in their meals, can try eating more chicken. The leanest part of the chicken is the chicken breast, which has less than half the fat of a trimmed Choice grade T-bone steak. The fat in chicken is also less saturated than beef fat .Research published in the August 2004 issue of the Journal of Neurology, Neurosurgery and Psychiatry indicates regular consumption of niacin-rich foods like chicken provides protection against Alzheimer's disease and age-related cognitive decline.

This is a typical kerala style chicken curry using coconut milk. This dish is very easy to prepare and need less time. It can be served with roti, appam or fried rice.

Ingredients:

Chicken Breast tenders – 2.2 lb (1kg)
Tomato (medium) – 11/2 chopped
Onion chopped – 1 ½ cup
Chopped ginger – 2 tbs
Chopped garlic – 1 tbs
Slit green chilies – 4
Coconut milk (thick) – 1 cup
Coconut milk (thin) – 1 cup
Water – 1 cup
Lime juice -2 tsp
Oil – 3tsp
Curry leaves – a few
Turmeric powder – ¾ tsp
Chilli powder – 1tsp
Coriander powder -2 tbs
Salt – as required
For garam masala:
Cumin seeds -1/2 tsp
Whole cumin seeds – ½ tsp
Pepper (black) -1/2 tsp
Cloves – 4
Cardamom – 2
Cinnamon – 3 small pieces (powder these together)

Preparation Method:

1. Clean the chicken thoroughly with water and lime juice and cut into medium pieces.
2. Marinate it with 1 tbs of salt and 2 tsp of lime juice. Keep it in fridge for ½ hr.
3. Heat oil in pressure cooker, add mustard seeds.
4. Add ginger, garlic, green chilies and curry leaves. Sauté it.
5. Add chopped onion and sauté it until the onion becomes light brown.
6. Then add tomato and mix.
7. When the tomato become soft add all the masala.
8. Fry it for 30 seconds and add chicken pieces.
9. Fry it for 1-2 minutes and add thin coconut milk and water.
10.Pressure cook it for 2 whistles.
11.Then add thick coconut milk. (one can use canned coconut milk).

Quorn Curry

Health Benefits:

All quorn products contain mycoprotein .Mycoprotein is a fungus like mushrooms and morels. It contains high quality protein because it has all 9 essential amino acids. Mycoprotein contains zero cholesterol, low fat, very few calories and has essential dietary fiber, which helps to maintain a healthy digestive system. Studies have shown that the unique ingredient in quorn can help to maintain normal cholesterol levels by reducing LDL levels (bad cholesterol) and increasing HDL (good cholesterol). Perfect for people who are managing their weight.

Mycoprotein is completely meat free and soy free. This is a very good source of protein for pure vegetarians.
Ingredients:
1. Quorn chik’n tenders – 1pkt (available in stores like Kroger, Jungle Jims. Find it in the organic section)
2. Garlic pods - 5-6 chopped
3. Ginger 1” – chopped
4. Green chilies – 2 chopped
5. Onion (medium)- 2 finely chopped
6. Tomato (medium) – 2 finely chopped
7. Mustard seeds – ½ tsp
8. Curry leaves – a strip
9. Chilly powder – 1tsp
10. Coriander powder – 1tsp
11. Pepper powder – ½ tsp
12. Turmeric powder – ¼ tsp
13. Garam masala – ½ tsp

Preparation Method:

1. Heat 3 tsp of oil in a pan and splutter mustard seeds.
2. Then add curry leaves, garlic and ginger. Fry it until garlic become brown.
3. Now add chopped onions and green chilies and sauté it until the onion become transparent.
4. Add chopped tomato and sauté until it becomes soft.
5. Add all masala powders and mix well.
6. Now add quorn into this and mix well.
7. Add 1 cup of water and close the pan cook for 6-8 mts ( the gravy should be thick).
8. Garnish with coriander leaves and serve with roti, parantha or rice.

Baked Salmon

Health Benefits:
Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. Just Two Servings of Omega-3-rich Fish a Week Can Lower Triglycerides.They are an excellent source of selenium, niacin and vitamin B12, and a good source of phosphorous, magnesium and vitamin B6. Niacin, has been repeatedly used clinically to successfully lower total blood cholesterol in individuals with elevated cholesterol levels.

Delicious with exceptional nutritional value found in few other foods (omega 3 fatty acids), salmon can be served in a variety of ways and is always a favorite among fish lovers and enjoyed even by those who are not always fond of fish.

Ingredients:

Fresh Atlantic Salmon Fillets – 1 lb
Chilli Powder – 1tsp
Coriander Powder – 1tsp
Turmeric Powder – ¼ tsp
Pepper Powder – ½ tsp
Ginger garlic paste – 1 ½ tsp
Olive oil – 1tsp
Lemon – 1
Salt – 1tsp

Preparation Method:

1. Remove the skin and clean the fish first with salt and water, then with lemon juice. Pat dry.
2. Cut the salmon into 5-6 medium pieces.
3. Make a paste of all the masalas, olive oil, salt and ginger garlic paste.
4. Now marinate the fish with the masala paste and keep it for 20 -30 minutes.
5. Pre heat the oven to 350 degrees.
6. Place the salmon pieces skin side down in an aluminium foil covered baking tray.
7. Cover the top of the tray with aluminium foil.
8. Place the tray in the middle section of the oven.
9. Remove the cover after 10-15 mts.
10. Turn the pieces upside down 10 mts after removing the cover.
11. Remove the tray from the oven after another 10 mts.
12. Squeeze the lemon over the fish and serve hot.

Aloo Mutter (Potato and Peas ) Curry

Health Benefits:

Green peas provide nutrients that are important for maintaining bone health. They are a very good source of vitamin k1, folic acid and vitamin B6. Folic acid and vitamin B6 in green peas are supportive of cardiovascular health as well. Potatoes are a very good source of vitamin C, vitamin B6, copper, potassium, manganese, and dietary fiber. UK scientists at the Institute for Food Research have identified blood pressure-lowering compounds called kukoamines in potatoes.

This is a very delicious North Indian (especially Punjabi) dish, a thick gravy made with potatoes and green peas served with roti ,poori or paratha.

Ingredients:

Potato (medium) – 2

Green peas (frozen) – 1 cup

Onion (medium) – 1 chopped

Tomato – 2 chopped

Ginger garlic paste – 1 tsp

Red chilli powder -1tsp

Turmeric powder – ½ tsp

Cumin seeds powder – ½ tsp

Coriander powder – 1 tsp

Garam masala powder – ½ tsp

Cilantra leaves – a few

Water – ½ cup

Salt – as required

Oil – 2 tsp

Preparation Method:

1. Firstly boil the potatoes and green peas until it is cooked well. Then peel the potatoes and cut half of them into medium cubes and mash the other half. Keep it aside.

2. Heat oil in a pan and add chopped onions and saute it until the onions become golden brown.

3. Now add ginger garlic paste and saute.

4. Add tomatoes and fry until it become soft.

5. Then add red chilli, turmeric, coriander,cumin, garam masala, salt and mix well.

6. Add cooked peas and potato into this masala and mix well.

7. Add ½ cup of water , mix well and cover and cook for a few minutes.

8. Cook on a low flame until a thick gravy is formed.

9. Now garnish with cilantra leaves.

10. Serve hot with roti,poori or paratha.

Yoghurt (Curd) Rice

Health benefits:
Yoghurt is rich in potassium, calcium, protein and B vitamins, including B-12. Research shows yoghurt strengthens and stabilizes the immune system.Yoghurt has strong medicinal properties, including the ability to stimulate the immune system and kill bad "bugs" or bacteria in the human gut.

This is a traditional South Indian dish made with cooked rice and yogurt, great for a summer picnic. Curd rice tastes great with any kind of pickle (mango, lemon etc...) or chutney.

Ingredients:
Raw rice (ponni) - 1 cup
Water - 3 cups
Yogurt - 1 1/2 cup
Milk - 1/2 cup
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1tsp
Curry leaves - 1 strip
Green chillies- 2 chopped
Red chillies - 2
Ginger( 1") piece -chopped
Salt - as required
Asafoetida - small pinch
Oil - 1tsp
Cilantra leaves - a few chopped

Preparation method:

1. First of all wash the rice and cook it in a pressure cooker with 3 cups of water and salt until 2-3 whistle(one can also use the leftover rice).
2.Switch off the flame and keep the cooker closed until all the gas gone completely.
3. Now open the cooker and transfer the rice to another flat container and let the rice cool down.
4. Then add the yogurt and milk into rice and mix well.
5. Heat oil in a pan and splutter mustard seeds.
6. Add urad dal, chana dal, curry leaves, red chilli, green chilli, ginger, asafoetida and soute for 30 seconds.
7. Switch of the flame and let the seasoning to cool.
8. Add this into the rice and mix well. Garnish with cilantra leaves.
9. Serve with pickle or chutney.( one can also add some fresh grapes to make it more nutritious)!

Vegetable Stew

Mixed vegetables in coconut milk gravy will give this healthy and delicious stew, which will go well with Appam. Ingredients in a stew can include any combination of vegetables, meat, poultry and seafood. In this vegetable stew i am going to use green peas, potato and carrot.

Ingredients:
Green peas (frozen)- 1 cup
Potato(medium) - 1 cut in small square shape
Carrot(big) - 1 chopped
Onion (medium) -1 finely chopped
Green chillies - 3 finely chopped
Ginger garlic paste -1 tbs
Curry leaves - 1 strip
Turmeric powder -1/2 tsp
Pepper powder -1tsp
Garam masala powder -1/4 tsp
Thick coconut milk(canned unsweetened coconut milk is available in asian markets)-1 cup
Thin coconut milk and water - 2 cups
Salt - as required
Coriander leaves
Oil - 2 tbs

Preparation Method:

1. Heat oil in a pan and add curry leaves and ginger garlic paste. Saute it.
2. Add chopped onions, green chillies and saute it until the onions become golden brown.
3. Add all the vegetables along with turmeric powder, pepper powder, garam masala and salt.
4. Add thin coconut milk and water. Mix it and close the pan and let it boil until all the vegetables are cooked well.
5. Then add thick coconut milk .
6. Transfer it to the serving bowl and garnish with coriander leaves.
7. Serve hot with Appam or bread.

Enjoy!

Tasty Kerala Appam

Appam, a fermented rice pancake, is a delicious breakfast dish of the South Indian coastal state of Kerala. Appam are often served along with a coconut-flavoured vegetable stew. Here is the recipe for making mouth-watering Appam.

Ingredients:
Raw Rice(pachari) - 3cup
Cooked rice -1 cup
Coconut milk - 1 cup
Salt -1tsp
Sugar - 2tsp
Yeast (Fast rise) -1 tsp
Luke warm water - 1/4 cup

Preparation Method:
1. Soak the raw rice in water for atleast 6 hrs.
2. Grind the soaked rice together with cooked rice and water until the mixture become smooth. Do not add too much water.
3. Add coconut milk into it and continue grinding until it mix well.
4.Transfer it to a wide open container.
5. Dissolve the yeast in luke warm water and add sugar into it. Mix well.
6. Add this yeast mixture to the ground rice and keep it overnight for fermentation at room temperature.
7. The next morning, add salt and refrigerate the batter until use.
8. For making Appam heat the appachatti (a kind of non-stick tava with lid).
9. Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.
10. Now cover pan with lid and remove the appam with a spatula after 2-3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges. Check after 1-2 mts it depends on the flame sometimes.

Serve hot with vegetable stew or chicken curry!

Easy Chicken Biryani

Biryani is a family of primarily South Asian dishes made from a mixture of spices ,rice (usually Basmati), meat/vegetables and yogurt(http://en.wikipedia.org/wiki/Biryani). Today i am providing the recipe for chicken biryani. This is a very simple recipe and can be made by anyone easily.


Ingredients:
1 cup of Basmati Rice - washed
1 medium onion - chopped finely
1 tomato - chopped finely
2 green chillies - chopped finely
250g packet of chicken breast tenders (1/4 kg) - cut into medium pieces
1 strip of curry leaves
1/4 tsp of turmeric powder
1 tsp of chilli powder
1/2 tsp of coriander powder
2 1/2 tsp of ginger garlic paste
2 tsp of yogurt
salt as required
Garam masala:
1/4 tsp of whole cumin seeds(perumjeerakam)
2 cardamom(elakkai)
2 cloves(grambu)
1 nutmeg(jathikka)
2 bayleaves
2-3 pieces of cinnamon sticks
1/4 tsp of peppercorns

Preparation Method:
1. First of all clean the chicken thoroughly with lemon juice and marinate it with turmeric, coriander, chilli powder, ginger garlic paste and yogurt. Keep it in fridge for 30 minutes.
2. Get a large frying pan and heat up a couple of tablespoons of your usual vegetable oil in it - I use olive oil.
3. When the oil is hot add all garam masala's and stir it around a bit.
4. Then add the chopped onion, green chillies and curry leaves. Fry it until the onions are soft and transparent.
5. Now add the chopped tomato and fry until it become soft.
6. Add the chicken pieces and stir it around.
7. After a few minutes add 3/4 cup of water into it and close the pan and let it boil until the chicken pieces are cooked well, which should only take 6-8 minutes.
8. Now add the washed and drained rice into it and add another 1 1/4 cup of water.
9. Add salt as required and mix well.
10. Cover the pan and let the water boil. Once it boils switch off the flame and leave it to rest for about 30 minutes.
11. Transfer it into another pan and heat it in microwave for 1 1/2 mts.
12. Decorate with ciriander leaves, cashews and raisins.
13. Serve it up with a side-salad of onion, cucumber and tomato - dressed in salad vinegar - and enjoy!

Try it and let me know your feedback!

Hello!

I have started this blog to share my recipes, particularly south indian food. I will be adding one recipe every day and hope it will be beneficial to everyone. If you are newly married, working women, bachelor or anyone struggling to prepare good food, this site will help you in getting started with the basics of cooking right from making tea or coffee to any dishes of your choice. Often, I try new stuff based on others inputs and sharing will help me improve my way of cooking too. Whatever recipes you will find here for both vegetarian and non-vegetarian dishes that have been tried and tested by me. Feel free to add your comments, criticisms and methods to improve my blog.

Anie