Thoran with Caviar

I have tried fresh fish eggs thoran back in India and was taken in by the taste of it. Today i didn't have any fresh fish eggs in hand but had an imported Tarama carp roe caviar and made thoran out of it. Since carp roe is usually preserved with salt, i didn't add any additional salt when making the thoran. After the preparation of the thoran, salt level was a bit on the higher level. This recipe will be great to try with fresh fish eggs, if you can get some. But even with caviar, it turned out good.

Ingredients

8 oz bottle - Caviar
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
1 - Kodampuli, washed

Seasoning

1/2 tsp - Mustard seeds
2 sprigs - Curry leaves
5 big - Shallots, chopped
4 - Green chili, chopped
1/2 '' piece - Ginger, grated
1/2 cup - Freshly grated coconut
Coconut oil

Method

1 ) Cook caviar with turmeric powder, red chili powder, kodampuli and 1 cup water on medium heat covered, till caviar is cooked and all the water has evaporated. Caviar will cook very fast.

2 ) In another pan, heat oil and pop mustard seeds, then add curry leaves, chili, ginger and shallots. Fry till onion is lightly browned. Then add cooked caviar and coconut. Add more oil if necessary. Fry on low heat till all the ingredients have blended in and caviar is fried a bit. Take off the stove.


Serve with rice.

Fish eggs Fry - Marinate with little red chili powder, turmeric powder and salt. Then fry in oil till cooked well. This simple recipe is very tasty.

Lemon Rice with Veggies

This rice can be prepared quick, if you have some left over cooked rice in hand. Adding vegetables like peas and carrot adds more flavor and taste to this rice.

Ingredients

4 cup - Cooked rice
Juice of one - Lime
1/2 of a - Carrot, finely grated
1/2 cup - Peas, cooked
2 to 4 - Green chilies, chopped finely
Salt to taste

Seasoning

1 tsp - Mustard seeds
1/2 tsp - Jeera
1 tbsp -Chana dal
1 tsp - Urad dal
fistful - Peanuts
1/2 tsp - Turmeric powder
2 sprigs- Curry leaves
Sesame oil

Method

1 ) Heat oil in a skillet. Pop mustard, then add chana dal, urad dal, Jeera, Peanuts, curry leaves and turmeric. Fry for a minute on medium heat. Add Green chili, carrot and peas. Fry for a minute or two. Add salt to taste and mix. Turn off the stove.

2 ) Now add the cooked rice and mix with the seasonings. Add lime juice and mix in well. Initially soon after mixing lime juice with rice, the rice will be very tangy but will reduce gradually. If served after one hour, the rice will be balanced with all the flavors from seasoning and lime.

I like to have lemon rice with pappad and fish fry. How about you guys ??

Peanut Chutney

Peanuts contain the good monounsaturated fat, protein, antioxidants and having a good amount of peanut provide good health benefits. Roasted peanut chutney goes well with dosa.

Ingredients

1/2 cup - Roasted Peanut

1 big - Shallot, diced

2 - Dry red chili

3 tbsp - Yogurt/Curds ( medium sour )

Salt to taste

Seasoning

1/2 tsp - Mustard seeds

1/4 tsp - Jeera / cumin seeds

A pinch or two - Hing / Asafoedita

1 sprig - Curry leaves

2 - Dry red chili

Sesame oil

Method

1 ) Heat oil in a pan, add shallots, dry red chili and fry lightly till shallot is fried a bit. Cool.

2 ) Into a blender, add roasted peanuts, fried ingredients, yogurt, salt to taste and little water and grind to a smooth paste.

3 ) In a pan heat oil, pop mustard seeds, then add jeera, dry red chili, curry leaves and hing. Pour this seasoning on top of the chutney and mix in.

Serve with dosa.

To roast peanuts in microwave - Place 1/2 cup peanuts in microwave safe plate and microwave for 2 minutes. Stop in between and stir and then continue cooking. Cook with caution, as peanuts can burn, if over cooked.

Mooli Paratha and An Early Christmas Gift !

Paratha, a flat bread filled with grated radish and spices to makes a wholesome meal. Smeared with ghee and pan fried this paratha is savoured along with pickle and raita.

Ingredients

2 - White radish, finely grated
4 to 6 - Green chili, chopped finely
1'' piece - Ginger, finely grated
1/2 tsp - Ajwain
1/2 tsp - Garam masala powder
1/2 tsp - Coriander powder
3 tbsp - Coriander leaves, chopped finely
Salt to taste

For the dough

3 cup - Wheat flour
Water to knead the dough

Method

1 ) Mix enough water with wheat flour and make a stiff dough. Place the dough in the refrigerator for 15 minutes. This will help to tightened the dough. You can use the water squeezed out of the radish to knead the dough, to get more radish flavor.

2 ) Squeeze water from the grated radish very well. Sprinkle little salt on the squeezed radish and keep it aside for 30 minutes. Again squeeze and take out the water. Then mix all the masala powders, chili, ginger, coriander leaves and salt. Mix and keep the filling ready.

3 ) Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha.

4 ) Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve with raita and pickle.

Check out other Parantha's with detailed pictures -

• Aloo Paratha
• Green Peas Paratha
• Chana Dal Paratha
  
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An Early Christmas gift to me from a dear blogger friend who bakes, perfect mouthwatering cakes. And i had the luck to taste one of the cakes baked by this dear friend. Fruit cake !! one of my favourite cake and it tasted just like the fruit cake we get in the bakeries back in kerala. I couldn't stop with one piece. Thank you so much Mishmash for this wonderful gift.

What a tasty cake ! Check kitchenmishmash for cake recipes and other lip smacking recipes.

Rawa Dosa with Coconut Chutney

Rawa dosa is an instant dosa i fix up for breakfast, when i crave to have dosa and there is no fermented dosa batter available. Rawa dosa, hot from the tawa with coconut chutney goes so well together.

Ingredients

1 cup - Rawa / Sooji ( use fine rawa )
1/2 cup - Rice flour
1/2 cup - All purpose flour / Maida
1/2 of one - Onion, chopped very finely
1 big - Green chili, chopped finely
1/2 inch piece - Ginger, grated finely
1/4 tsp - Jeera / Cumin, crushed mildly
3 tbsp - Curds / Yogurt
2 sprigs - Curry leaves, chopped fine
Sesame oil

Method

1 ) Heat little sesame oil in a pan, add jeera, then onion, green chili, ginger and curry leaves. Fry till onion is translucent. Add rawa and fry lightly on low heat till rawa's color changes lightly. Turn off the stove. Add rice flour and maida to the same pan and mix with rawa. Let the powders warm up with rawa.

2 ) When rawa has cooled, transfer to a mixing bowl. Add curds, salt to taste and 2 cups water and mix with a whisk. Mix well and let the batter stand for 10 to 15 minutes. Add a little more water if the batter is very thick. The batter consistency should be not too thick nor too thin.

3 ) Heat a non-stick pan on medium heat. When the pan is hot, using a big spoon pour one or 2 spoons full of batter on the pan and spread with spoon in a circular motion to make a thin dosa.

4 ) Smear some sesame oil around the edges of the dosa and in the center. Flip dosa onto the other side and cook both sides well.

Take off the pan and serve on a plate with coconut chutney.

To make Coconut Chutney

Ingredients

1/2 cup - Freshly grated coconut
2 tbsp - chana dal
2 - green chili, slit in center
2 tbsp - curds / yogurt

For Seasoning

1 tsp - Mustard seeds
1 sprig - curry leaves
2 - whole dry red chili
1/4 tsp - Asafoedita/ Hing
sesame oil

Method

1 ) Heat oil in a pan and fry green chili. Then add chana dal and fry chana dal till crisp. Take off stove and cool.

2 ) In a grinder, add grated coconut and the fried ingredients. Add curds, a little water and grind to a smooth paste. Pour to a serving bowl.

3 ) Heat sesame oil, add mustard seeds, curry leaves, dry red chili and hing. Pour the seasoning over the chutney and mix.

Serve with dosa.

Strawberry Raspberry Jam

Lately i have tried out jams with different fruit combinations and of course blogged about it. Strawberry and raspberry is yet another good combination for a jam.

Ingredients

1 cup - Strawberry, crushed

3/4 cup - Raspberry, crushed

1 and 1/4 cup - Sugar

3 tbsp - Lime juice

Method

1 ) To a heavy bottom pan, add mashed strawberry, raspberry, sugar and lime juice. On a medium high heat, stir and bring to a boil. Reduce heat to medium and cook for 20 minutes.

2 ) Cook till thick bubbles start forming and the jam reaches a semi-liquid consistency. Stir well when jam starts to thicken.Turn off the stove.

3 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.

4 ) Store in the refrigerator after completely cooling down.

Use as a spread on breads.

Other Jam recipes - Blackberry Jam, Raspberry Jam, Strawberry Fig Jam

Zlamushka of Zlamushka's Spicy Kitchen is organizing an event called " A spoonful of Christmas ." Contributing this jam as an entry for this event.

Potato Mushroom Masala Curry

Potato and mushroom cooked in a varutharacha (ingredients dry roasted and ground to paste) gravy.

Ingredients

1 big - Potato, cut to small cubes

8 oz - Mushroom

2 - Green chili, slit in center

1'' piece - Ginger, grated

1 big - Tomato, cut to small piece

1 tbsp - Poppy seed / khus-khus

Dry roast & grind to paste

2 tbsp - Coriander powder

1/2 tsp - Red chili powder

1/2 tsp - Turmeric powder

1 small piece - Cinnamon stick

3 - Cloves

1/2 tsp - Fennel seeds/ Perumjeerakam

1 small - Shallot, chopped

1/2 cup - Grated coconut

Seasoning

1 tsp - Mustard seeds

2 sprig - Curry leaves

2 big - Shallots, diced

Method

1 ) Boil potato in enough water with ginger, green chili, tomato and salt to taste. When potato is partially cooked add mushroom and cook till potato and mushroom are well cooked. Soak poppy seeds in water for 30 minutes.

2 ) In a pan dry roast, coriander powder, red chili powder, turmeric powder, clove, cinnamon, fennel seeds, till the aroma of the spices comes out. Add coconut, shallots and dry roast till coconut is browned lightly. Cool and transfer the ingredients to a blender and dry grind. Then add poppy seeds, little water and grind to a smooth paste.

3 ) Add ground masala to cooked potato and mushroom. Add little water to make a thick gravy. Bring to a boil. Adjust salt to taste.

4 ) In a pan heat oil and pop mustard seeds. Then add curry leaves and shallots. Lightly fry the shallots till lightly browned. Pour this seasoning on the gravy. Turn off the stove and serve.

Serve with Chapati /roti.

To make Potato-Beetroot masala curry

Follow the same recipe as above. Instead of mushroom add one beetroot. Also make with just potato for potato masala curry.

Coconut Almond Cookie

Cookies anyone ?? A mix of coconut and almond enriches the taste of this cookie.

Ingredients

1 cup - All purpose flour

3/4 cup - Almond powder ( not very fine powder, a bit coarsely powdered without the skin )

1/2 cup - Fresh coconut, finely grated

1/2 cup - Unsalted butter, softened

1/2 cup - Sugar

Few Almond slivers for decorating

Method

1 ) In a mixing bowl, mix and the ingredients together to form a dough. Preheat oven at 350 F.

2 ) Make small balls of the dough, flatten and place them on baking tray. Leave some space between them. Place a almond sliver in the middle of the dough and gently press in.

3 ) Bake for 15 to 20 minutes, till the bottom of the cookie turns light golden in color. Cookie will be soft to touch, but will harden as it cools.

4 ) Remove from oven and allow to cool on a wire rack.

Serve as a snack.

Check out this simple cookie too.

Note - I have put together ingredients & created this recipe. Please do not copy, reproduce or blog this recipe.

Naranga / Lemon Curry

Naranga curry or Lemon pickle curry is traditionally served as a pickle along with other dishes on a the banana leaf for onasadhya or any sadhya.

Ingredients

4 - Yellow Lemon

6 to 8 - Green chili, cut round

1/2 cup ( 4 oz ) - Water

Salt to taste

Sesame oil

Seasoning powders

4 tsp - Red chili powder

4 pinches - Fenugreek powder

1/4 tsp - Asafoedita / Hing

Method

1 ) Take off the skin from the lemon, cut to small pieces. Marinate cut lemon pieces with green chili and salt. Keep aside for half an hour.

2 ) Keep powders mixed and ready. Warm 4 tsp sesame oil, add the powders and mix. Take care not to burn the powders. Do on low heat. Add water and bring to a good boil for a minute.

3 ) Add marinated lemon pieces and bring to a boil. Turn off stove. When cool store in a glass bottle and keep it refrigerated. Always use a dry spoon to serve. Start using from the next day.

Serve as a pickle with rice.

Strawberry Fig Jam

Trying out home made jam with different fruits has been thrilling, especially when the jam tastes so good. When making jam without commercial pectin, use fruits that are naturally high in pectin. When the natural pectin level is low in a fruit used for making jam, then combine with fruits that have high level of natural pectin in them. Apple, berries, citrus fruits have high level of natural pectin in them. Using 25 % under ripe fruit also helps, as it is high in pectin than fully ripe fruit. Strawberry and fig have low level of natural pectin in them. Adding fruits with naturally high pectin will help in thickening the jam. Dry golden fig has been used to make this jam.

Ingredients

1.5 cup - Mashed Strawberry
15 - Dry fig, chopped very finely
1 cup - Sugar
Juice from one orange
Juice from half a lime

Method

1 ) To a heavy bottom pan, add mashed strawberry, fig, sugar, orange juice and lime juice. On a medium high heat, stir and bring to a boil. Reduce heat to medium and cook for 10 to 12 minutes. While cooking, mash strawberry and fig with a potato masher to further mash the ingredients.

2 ) Cook till thick bubbles start forming and the jam reaches a semi-liquid consistency. Turn off the stove.

3 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.

4 ) Store in the refrigerator after completely cooling down.

Serve spread on a toast with butter.

Check out other jams

• Blackberry Jam
• Raspberry Jam

Aval Upma

A quick and easy upma to make, if you have the ingredients ready. I love to have this upma with boiled eggs, seasoned with pepper and salt on the side. Sometimes i mix scrambled egg with the upma in the end. On it's own, it's a tasty upma. Aval is the malayalam name for poha / rice flakes.

Ingredients

2 cups - Beaten rice / Aval / Poha / Rice flakes

1 cup - Water

5 big - Shallots, chopped

4 to 6 - Green chili, chopped

1/4 cup - Freshly grated coconut

Salt to taste

Seasoning

1 tsp - Mustard seeds

1 tsp - Urad dal

2 Sprigs - Curry leaves

Coconut or sesame oil

Method

1 ) First moisten beaten rice. For this, add salt to taste to one cup of water and stir. Now sprinkle water on the beaten rice little by little and moisten beaten rice well. Beaten rice will soak up the water little by little. Use up one cup water to moisten beaten rice and keep it ready.

2 ) Heat oil in a swallow pan, add mustard seeds and pop mustard. Then add urad dal, curry leaves, stir for a minute. Add shallots and chili and fry to a light brown color. Simmer heat to a low and add moisten beaten rice mix with seasoned ingredients. Add grated coconut, cover with a tight lid and cook for 5 minutes on very low heat. Turn off the stove, open the lid only after 5 minutes. Stir and mix.

Serve hot. Makes a great breakfast.

Note : Aval will lose moisteness and become dry if you have this after 2 - 3 hours of cooking. Best when still warm. If dry, you can sprinkle some water and microwave.

Nadan Kozhi Curry

This chicken curry is more of a dry preparation, with less gravy. Cooking with coconut oil, imparts a very nadan taste along with other masala powders. If you have a mannchatty ( earthen pot ) to prepare; then cooking in this earthen pot will enhance the flavours.

Ingredients

1.5 lb - Chicken, cut to pieces
2 to 4 - Green chili , slit in center
1/2 tsp - Black pepper powder
1 tbsp - Lemon / Lime juice
Salt to taste
Coconut oil

To dry roast & marinate

6 tbsp - Coriander powder
2 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 tsp - Garam masala powder

Coarsely grind

10 medium size - Shallots, chopped
1'' piece - Ginger, chopped
5 big flakes - Garlic

Garnishing

1/2 bunch - Coriander leaves, chopped
3 sprigs - Curry leaves

Method

1 ) In a pan dry roast the masala powders listed on a low heat. With little water, make a paste of the roasted powders. Add salt to taste. Apply this marinade on the cleaned and cut chicken pieces. Marinate for 1 to 2 hours.

2 ) Heat oil in a shallow utensil or mannchatty, add green chili, black pepper powder and curry leaves. Fry for a second, then add the coarsely ground ingredients and fry lightly. Add marinated chicken and stir and mix. Cover with a tight lid and cook on low heat till the chicken is fully cooked.

3 ) Add lemon juice, stir and mix. Adjust salt as to taste. Garnish with coriander leaves.

Serve with rice or chapati.

Tea Cake - To Rejoice a Year of Blogging !

Blogging has been so addictive for the past year and can't believe, it's been a year of blogging. Always there has been a passion in me to try new / traditional recipes and serve it to my dear and near ones, eagerly wait for their reactions. Now sharing what i cook through blogging, i eagerly wait for the same reactions. So I thank each and every visitor, who come by every time i post a recipe and encourage me with positive words. Also to those very readers who try my recipes and give me a feed back, i can't thank them enough.
Rejoicing a year of blogging with a tea cake, which is moist, soft and yummy. This cake brings back memories of childhood, when mom baked cake at home in a bundt Cake pan. I have used a 8'' spring form cake pan to bake this cake.

Ingredients

1 cup - All purpose flour
3/4 cup - Sugar
3/4 cup (1.5 stick ) - Unsalted butter, softened at room temp
2 - Eggs, at room temperature
3/4 tsp - Baking powder
1 tsp - Vanilla extract
4 tsp - Warm milk

Method

1 ) Preheat oven to 350°F (175°C). Generously butter pan and dust with flour, shake off excess flour.

2) In a bowl, sift together flour and baking powder, two times.

3 ) In a blender, cream butter until fluffy. Add sugar and continue to beat for 5 minutes. Add egg one at a time and beat well after each addition. Add vanilla extract and beat well.

4 ) Pour the creamed ingredients to the shifted flour in the bowl. Mix and whisk the flour and creamed ingredients. Add warm milk, mix and whisk in a clock wise direction, very well till you see air bubbles in the batter.

5 ) Pour the batter into the cake pan and level the batter. Bake for 25 minutes or until done. You can insert a wooden pick in the center of the cake to test if the cake is fully baked. Cool in pan for 30 minutes. Then invert cake onto cooling rack to cool completely.

A delicious tea time companion.