Paneer Bhurji

Paneer Bhurji

 Paneer Bhurji is easy to make, flavorful  and delicious side dish for rotis/chapatis. Paneer(Indian style cottage cheese) is now becoming part of my regular grocery list. Back in Kerala we never tried cooking with paneer. My parents love spicy food and so mom never experimented cooking mild gravy dishes with paneer.The only place you get a chance to try paneer dishes is at restaurants. Now I am buying paneer regularly and hunting new recipes to try.
 Paneer burji is the easiest of all and perfect for beginners.It is made with scrambled paneer, tomatoes and flavorful spices. Healthy and protein packed this is also  the  easiest stuffing for chapati wraps. I tried this for my kids lunch box and it was a success.

Ingredients
Crumbled Paneer- 2 cup
Onion- 1 medium
Tomato- 1 medium
Green chilly chopped-2
Ginger garlic paste- 1/2 tsp
Turmeric powder- 1/4 tsp
Chilly powder- 1/2 tsp
Cumin seeds- 1/4 tsp
Garam Masala- 1/4 tsp
Chaat Masala.a pinch(optional)
Coriander leaves chopped-a handful

Crumble paneer with your hands and keeps aside( do not use food processor). Chop onions and tomatoes into small pieces and keep aside.
Heat oil in a pan and add cumin seeds. Roast till there is a nice aroma Add onion and green chilly saute till onion changes color. Add ginger garlic paste and saute till raw flavor or disappears. Next goes diced tomatoes and saute for a minute till it is cooked but not mashed. Put in all the spice powders and salt and finally the crumbled paneer. Close the lid and lower heat and allow to cook for two minutes. Finally add chaat masala and coriander leaves and serve warm with chapatis.

Sending this to Shoba's wonderful event Cook It Healthy- Protienicious

Try this..
Hope you will all enjoy

Prawns Fry

Prawns Fry (Kerala Style)

This is yet another Kerala style prawns fry, quick and easy to make.Sea food lovers will not be able to resist a spicy and tasty prawns fry and prawns is my favorite.Back home when ever mom buys prawns we insisted in making prawns fry and it is always delicious. Try this, you will surely love it.

Ingredients

Prawns- 1lb

Ginger- garlic paste-2 tsp

Chilly powder- 1 1/2 tsp

Pepper powder- 1/2 tsp( optional)

Turmeric powder- 1/2 tsp

Fennel powder- 1/2 tsp

Rice flour/Corn starch- 2 tsp

Curry leaves - a few 

Salt to taste

Coconut oil for frying

Lemon juice- a few drops

Clean  and de-vein shrimp. Marinate with ginger garlic paste,chilly powder,pepper powder, turmeric, fennel powder and salt and keep aside for twenty minutes. Just before frying mix in rice flour. This will help to bind the masala. Heat oil in a pan and add curry leaves and fry for a minute. Layer shrimp and shallow fry on both sides till crispy  in the outside in a low medium flames for two to three minutes. Drizzle lemon juice just before serving.

Try this..

Hope you will all enjoy

Mambazha Pulissery/Mango and Spiced Yogurt Curry

Mambazha Pulissery/Mango and Spiced Yogurt Curry

Pulisheri is the most common yogurt based dish in Kerala served with rice. Pulisheri is made  both with vegetables and  fruits . This dish is made with mangoes and is a flavorful dish,light and tasty. The sourness of yogurt is balanced by the sweetness of mangoes.

Ingredients
Ripe mangoes-3-4 medium sized
(If small variety 4-5)
Yogurt- 2 cup
Grated coconut- 1/2 cup
Green chilly-2
Turmeric powder-1/2 tsp
Chilly powder- 1/2 tsp
Fenugreek powder- 1/2 tsp
Mustard seeds-  1/2 tsp
Fenugreek seeds -a few
Chopped shallot- 1
Whole red chilly-1
Curry leaves-2 springs

Peel and cut mangoes into large chunks( if smaller you can just add whole mangoes).

In a sauce pan put mangoes, chilly powder, turmeric,salt and one cup of water. Cover and cook till mangoes are cooked and it becomes a little creamy and thick.

Grind coconut and green chilly into a fine paste using little water and add to the mango mixture,stir and cook in medium flame till it is slightly bubbly in the edges. Blend fenugreek powder and yogurt and add in and simmer for one more minute in low flame.

Heat oil in a pan and add mustard seeds and fenugreek seeds. When mustard splutters add shallots, red chilly and curry leaves and fry. Add this to the curry and mix. Serve with rice.

Try this..
Hope you will all enjoy

Stir Fried Brussels Sprouts with Coconut

Stir fried Brussels Sprouts with Coconut

Quick and delicious vegetable side dish with brussels sprouts flavored with coconut and the extra crunch of peanuts.Usually I roast brussels sprouts, but this is another wonderful way to enjoy this veggie. Do not over cook brussels  sprouts. It needs to remain crunchy. If overcooked it lose flavor attains a  sulfurous odour..the reason why most people keep away from the wonderful and versatile vegetable. This is less spicy and a good accompaniment for rice.

Ingredients
Brussels Sprouts- 20
Onion -1 medium
Ginger sliced- 1 inch thick
Garlic-2
Green chilly- 2
Grated coconut- 1/3 cup
Roasted peanuts- 1/3 cup
Cumin- 1/2 tsp
Mustard seeds- 1/2 tsp
Turmeric- 1/3 tsp
Hing- a pinch
Dry red chilly-1

Peel off and discard the loose leaves of the sprouts, wash and cut into half's and keep aside.  Heat oil in a pan and add mustard seeds and cumin seeds. When the splutter add dry red chilly,garlic and ginger and slightly fry. Add hing followed by onions and green chilly and saute till onions slightly change color. Add turmeric,salt and the brussels sprouts and stir fry. Reduce flames cover and cook covered  for a minute. Remove lid and add shredded coconut and continue to stir fry in medium flame for another two to three minutes. Add roasted peanuts and stir fry in medium high for one more minute. Serve with rice.

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

Nadan Kozhi Curry/Kerala Chicken Curry

Nadan Kozhi Curry/Kerala Chicken Curry

This is my grandmothers recipe and is a traditional style chicken curry, flavorful and delicious. It is spicy and rich with regional flavors of Kerala like spices,coconut and coconut oil. In this recipe I have used roasted thin coconut slices. You can also add coconut milk. For recipe with coconut milk check here...Nadan kozhi curry goes well with rice, appam or pathiri.

Ingredients
 Chicken- 1 1/2 lb
Shallots sliced- 3 cup
Onion thinly sliced- 1 medium
Ginger garlic paste- 3 tsp
Green chilly-2
Curry leaves- 3 springs
Coconut oil


To fry

Coconut thinly sliced- 1/2 cup
Whole spices- cardamon 2, clove-5
Cinnamon stick- 2 pieces, star aniseed- 1
Mustard seeds- 1/2 tsp


For the Masala
Chilly powder-2 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 3 tsp
Garam Masala powder- 1/2 tsp
Fennel powder- 1 tsp
Asafoetida-1/3 tsp
Fenugreek powder- 1/3 tsp
Salt to taste

Clean and cut chicken into small pieces. Marinate with pepper powder turmeric powder and salt and keep aside for half an hour.
Heat oil in a pan and add mustard seeds followed by whole spices and roast till there is a nice aroma. Add coconut slices and roast this till golden brown and crispy. Add in hing and fry for a minute followed by onions, curry leaves and green chilly and saute till onions are golden brown. Add ginger garlic paste and saute till raw flavor disappears. Add the marinated chicken along with chilly powder, coriander powder, fenugreek powder, fennel powder and salt. Reduce heat and toss chicken till it is well coated with the masala and continue to fry till the chicken changes color and gets lightly fried in the outside. This might take around three to four minutes. Add 1 1/2 cup of hot water, cover and cook in medium flame till chicken is done. Take off the lid add garam masala and allow the curry to simmer and thicken. Serve with rice or appam..

Try this..
Hope you will all enjoy

Lauki/ Bottle gourd and Chickpeas Curry

Lauki/ Bottle gourd and Chickpeas Curry

Here is another simple recipe for chapatis/rotis. It is a spicy curry made with lauki/ bottle gourd/churakkaya with chick peas/kadala. It is aromatic with fresh flavors of garam masala and coconut.Try this,you will surely love it.

Ingredients
Bottle gourd- 1
Chickpeas- 1/2 cup
Onion- 1 mediem
Tomato- 1 meduim
Ginger garlic paste- 1 1/2 tsp
Green chilly-2
Chilly powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/2 tsp
Fennel powder- 1/2 tsp
Garam masala- 1/2 tsp
Coconut milk- 1/2 cup
Curry leaves- 1 spring
Coriander leaves - a little

Soak chickpeas for one hour. Pour 1 1/2 cups of water and pressure cook ( three whistles) and keep this aside. Peel and cut bottle gourd into small cubes.
Heat oil in a pan and saute onions, green chilly, curry leaves till it changes color.Add ginger garlic paste and tomatoes fry till there is a nice aroma and tomatoes get cooked. Add chilly powder, turmeric powder, salt and masalas along with bottle gourd and cooked chick peas with 1/3 cup of water. Cover and cook for three minutes. Add coconut milk and allow to simmer. Garnish with coriander leaves and serve with rotis or chapati

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

Fish Molly

Fish Molly

Kerala style fish molly/molee is a mild and delicious curry-fish and coconut milk stew. Fish molie is made with generous amount of coconut milk, and has a creamy and rich taste.It's got a class of its own and will surely tickle your taste buds.If you ever travel to Kerala, make sure you try this creamy coconut fish curry with appam. Appam is a lacy fermented pancake made with rice and coconut milk. This is one classic combination that you got to try.
Kerala is the land of coconuts,fish and spices.Coconut is quintessential in Kerala cooking.Fish  Molly is a traditional dish,very popular in Kerala which is made on special occasions.The recipe is simple to follow,get your ingredients together and try this recipe,you will surely love it. This stew goes well with appam and bread.

Ingredients
For the marinade
Fish -1 lb ( I used King fish)
Pepper powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Lemon juice/vinegar- 1 tsp
Oil for frying
( I used coconut oil)

For the sauce
Shallots finely chopped- 10
Onion thinly sliced- 1/2
Tomato- 1
Ginger garlic paste- 1 1/2 tsp
Green chilly- 4-5
Turmeric powder- 1/3 tsp
Cinnamon stick-2 pieces
Cloves-3-4
Fennel seeds- a pinch
Whole pepper- 5-6
Thick coconut milk- 3/4 cup
Thin coconut milk- 1 cup
Curry leaves- 2 springs

Cut fish into medium sized pieces and marinate pepper powder, salt and vinegar/lemon juice and keep aside for twenty minutes.
Heat oil in a pan and shallow fry and keep aside.
In the same oil add mustard seeds and when it crackles add,cloves,cinnamon, fennel seeds and cardamon and slightly roast till there is a nice aroma. Add curry leaves,green chilly, sliced onion, shallots and salt fry till they change color. Add ginger garlic paste,turmeric and fry for one more minute. Now add thin coconut milk, the fried fish and chopped tomatoes. Cover and cook till the sauce thickens and the fish becomes soft. Finally add the thick coconut and simmer for one more minute. Do not allow it to boil. Remove from heat and add some fresh curry leaves and a tsp of coconut oil.Serve warm with appam or bread.
 

Try this..
Hope you will all enjoy..