Carrot and Spring Onion Thoran

Carrot thoran is a delicious side dish for rice. Here you have the light sweetness of carrots and the flavor of spring onions. Spring onions add unique flavor and crunchy bite which you will surely love. This is quick and simple recipe.

Ingredients
Carrot chopped- 4-5 medium
Spring onion chopped - 1 cup
Onion- 1 medium ( optional)
Green chilly- 4
Ginger - 1/2 tsp
Curry leaves
Mustard seeds


2)Turmeric - a pinch 
Cumin- 1/2 tsp
Coconut - 1/2 cup
Garlic - 2 pods
Salt to taste

Mix all the ingredients listed under "number two" and make a course paste and keep aside.
Finely chop carrots( I used a food processor).
Heat oil in a pan and add mustard seeds. After  it crackles saute onion, green chilly, ginger and curry leaves  Saute for about a minute and add the chopped carrot and stir fry for a minute. Sprinkle a few drops of water and cover and cook for two to three minutes. Add the chopped spring onions and course coconut mixture continue to stir fry for one more minute. Serve with rice.

Try this..
Hope you will all enjoy...

Meen/ Fish Podimas

Podimas is a south Indian favorite and is a simple and dry preparation of crumbled or somewhat scrambled vegetables,egg or meat.Here I am using fish and this is a quick and versatile dish for all fish lover and is an excellent side dish for rice.It is lightly seasoned quick dish and you go hustle and bustle as it is not strict retain their shape.

Ingredients
Boneless fish- 1lb
Shredded Coconut- 3/4 cup
Shallots- 10-12/ or one onion
Green chilly- 2
Ginger- 1 inch thick
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Garam Masala- 1/2 tsp
coriander powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Cumin seeds- a pinch
curry leaves
oil - 2 tsp


Clean and cut fish into small cubes and cook this with 1/3 cup of water, 1/2 tsp of chilly powder, turmeric and salt and keep aside.
In a pan heat oil add mustard seeds and cumin and when they splutter saute shallots, green chilly, ginger and curry leaves till onion becomes golden brown. Add chilly powder, coriander powder, garam masala and the cooked fish pieces. Stir fry for a minute and add shredded coconut and stir fry for another minute. Serve warm with rice 

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Hope you will all enjoy..

Rava Idli

Rava Idli  (semolina idli) is an instant and easy fix for breakfast, as there is no soaking,grinding or fermentation.This is a specialty of Karnataka and part of the menu in Udupi restaurants. It is healthy and quite filling and tastes delicious with chutney and sambar.

Ingredients
Rava or Semolina- 2 cup
Yogurt - 3/4 cup
Carrot- 1 medium
Chana Dal- 2 tsp
Urad Dal- 2 tsp
Chopped ginger- 1 tsp
Green chilly- 2
asafoetida - a pinch
Curry leaves- a few
Baking soda- a pinch
Mustard seeds 1/2 tsp
Oil- 2 tsp


Dry roast rava till it attains a nice aroma. Allow to cool a minute and soak for half an hour in 2 1/2 cups of water.
Heat oil in a pan and add mustard seeds and when it splutters add chana dal and fry for a minute, followed by urud dal, ginger, chilly, curry leaves and asafoetida and chopped carrot and fry for a minute. Allow this to cool.
Add yogurt into the soaked rava along with this fried mixture. Do not add much water. The consistency should be a little more thick than idli batter.Add salt and baking soda and pour into greased idli maker dish and steam for 8-10 minutes. To check whether it is cooked wet the tip of your finger and gently touch the idli. If it does not stick to your finger then it is done. Serve warm with chutney or sambar.

Try this..
Hope you will enjoy..

Sukhiyan

Sukhiyan is yet another tea time snack of Kerala. It is sweet balls made with green gram dipped in batter and deep fried. It is made somewhat like the bonda but it is a sweet version. This is a simple and easy recipe.

Ingredients

For the batter
Maida- 1 cup
Rava/sooji- 2 tsp
Baking powder- a pinch
salt- a pinch
Egg -1 (optional)
Water- 1 1/2 cup


Filling
Green Gram cooked- 1 1/2 cup
Grated coconut- 3/4 cup
Jaggery powdered- 1/2 cup
Cardamon powder- 1/2 tsp


To prepare the filling dissolve jaggery in half cup of water strain and remove impurities. Heat this liquid and reduce to one thread consistency. Add coconut and cooked green gram and cook till all water is evaporated and it leaves edges of the pan to become one mass. Add cardamon powder and allow to cool. Make small balls and keep aside.
Mix all the ingredients under batter to form a smooth batter ( Idli consistency). If you like a softer and crunchier outer crust you can add egg. Heat oil in a pan and dip these ball one by one and drop carefully into the oil and deep fry. Strain in paper towel and serve.

Try this..
Hope you will all enjoy..

Cauliflower Roast

Cauliflower roast is a quick and easy appetizer. Its is spicy and crispy in the outside and tender and soft in the inside. This is baked in the oven and can be called a somewhat Tandoori cauliflower. It is the same recipe as the Tandoori chicken I posted earlier. I have used the same technique and the same masala but avoided yogurt and mustard powder and instead added lemon juice.

Ingredients


Kashmiri Chilly powder - 1 1/2 tsp
Coriander powder- 1/2 tsp
Gram flour- 3 tsp
Ginger garlic paste- 1 tsp
Garam Masala - 3/4 tsp
Kasoori methi powder- 1/3tsp
Lemon Juice- 1/2 lemon
Oil- 2 tsp
Salt to taste

Cut cauliflower into florets.
Heat 1 tsp of oil and add gram flour and roast it in a slow flame for about a minute till you get a nice flavor without burning. The best way is to bring the pan to heat and then off heat and then again to heat and whisking continuously.Allow this to cool a bit. 
Mix all ingredients(except oil) along with the gram flour paste and coat the cauliflower with it.If you wish you can add yogurt, or just one tsp of lemon juice or simply chat masala.Finally add the oil on top. Rub  masala into the florets. Line cookie sheet with aluminum foil and spray cooking oil. Layer evenly on cookie sheet and bake in 200 degree F for 10 minutes.

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Hope you will all enjoy..

Prawns Pulao

Prawns Pulao

Aromatic prawns pulao is for sure a quick, simple and spicy rice recipe perfect for my lazy weekend  lunch in this freezing climate. This delectable pulao satisfied my craving for prawns biryani. But that is the magic of pulao- elegant  yet so simple with the wonderful aroma of spices and prawns making it a perfect meal.

Ingredients
Basmati Rice- 2 cups
Prawns- 1 lb
Onion- 1 medium
Tomato- 2 small
Ginger- garlic paste- 2 tsp
Turmeric powder-1/2 tsp
Chilly powder- 1 tsp
Garam masala- 1/2 tsp
Green chilly- 2
cinnamon- 1 stick
star aniseed- 2-3
Clove- 3-4
oil
salt to taste

Cook rice with four cups of water and enough salt till it is 80% done, do not strain.
Heat oil or ghee in a pan and add whole garam masala, roast for a minute and add in onion and ginger garlic paste.
Fry for a minute and add tomato and saute till it is soft. Add turmeric powder, chilly powder, garam masala and prawns and saute for a minute. And the cooked rice along with the water. ( use can also do another method, cook rice and prawns together)
Prawns will shed its own water.Mix well and close the lid and allow to simmer for 4-5 minutes in a low flame. Using a fork make the rice fluffy.Serve warm.

You might also like,
Shrimp and Vegetable Pulao
Shrimp Biryani
Kerala Fish Biryani
Pineapple Chicken Fried Rice
Chicken Pulao
Cauliflower Prawns Rice
Yeung Chau Fried Rice

Try this..
Hope you will all enjoy..

Pear and Pineapple Upside Down Cake

Happy New Year to all my friends and readers..

To celebrate and welcome New Year I made this cake. It is a caramelized pear and pineapple upside down cake. It is a delicious cake with the rich flavor of caramelized pear, pineapple and ginger. This is a two layer upside down cake,first layer of pear and a second layer of chopped ginger flavored pineapple and then a cake base. You can add candied ginger if you like but I have added a little of fresh ginger. There can be sometimes extra liquid after you flip the cake upside down. Pour it on top of the cake and you will get a soft, moist and gooey cake. It is a delicate buttery cake which you will surely love.

Ingredients

Layer 1
Pear- 3
Butter- 3 tsp
Brown sugar- 1/2 cup


Layer 2
Pineapple chopped- 1 cup
Ginger grated- 1 tsp
Butter- 3 tsp
Brown sugar- 1/2 tsp


Cake mix
Flour- 1 1/2 cup
Baking powder- 1 1/2 tsp
Baking soda- 1/2 tsp
salt- a pinch


Eggs-2
Butter- 1/3 cup
Sugar- 1/3 cup
Pineapple juice- 1/3 cup
Vanilla essence- 2 tsp


Add butter and brown sugar in a pan and allow it to caramelize. Add pineapple and ginger and cook till all the moister evaporates. Allow this to cool completely.
Cut pear into thin strips. Heat butter in the cake tin and add brown sugar and allow to caramelize.Carefully place the pear slices in circular pattern. I also arranged cherries. Now place an even layer of the caramelized pineapples.Keep this ready.
Sieve  all the dry ingredients. In another bowl combine butter and sugar till light and fluffy. Now add eggs one at a time and beat well till fluffy. Add pineapple juice and vanilla essence. Fold in the dry ingredients little by little. Pour this on the prepared tin of pear and pineapples and bake in 300 degree F till done or till the tooth pick inserted in the center comes out clean. Allow to cool for three minutes and run a knife all along the edges. Place a plate on top of the pan and carefully flip over. Your upside down cake is ready.

Try this...
Hope you will all enjoy..