Besan Ladoo

Besan Ladoo

Besan ladoo is rich sweet made with roasted besan or gram flour.I had been wanting to try this recipe for a long time. The first time I made this was with ordinary gram flour which is commonly used to make these ladoos,but I messed up a bit and did not give the desired results. But this time I used ladoo besan which is little coarse and has a different texture. It came out really good.

Ingredients
Besan Ladoo-2 cups
Sugar- 3/4 cup to one cup
Ghee- 1/2 cup
Cardamon powder- 3/4 tsp
Chopped badam- 4 tsp
Raisins- a few

Heat one tsp of ghee in a pan and roast badam and raisins and keep aside. Mix ladoo besan with ghee into a crumble mixture,resembling wet sand and roast this in low medium flame for about 18-20 minutes continuously stirring. Do not speed up the process by increasing heat. The besan needs to be properly roasted and the raw flavor to completely disappear. The color will change to brownish red. Transfer the mixture into another bowl and allow to cool down a bit. Add in the nuts, cardamon powder and sugar and mix well. Make ball when it is warm other wise it is difficult to form shape.

Note: Always try to add sugar only in the end. Do not add in the cooking stage or when the mixture is too hot, the sugar will melt and become syrup. You can wait for one or two minute to slightly cool down and add the sugar and mix and blend well with a spoon and rest for one more minute before making the ladoos

You might also like,
Maa Ladoo/Pottukadalai Ladoo
Coconut Ladoo
Rava Khoya Ladoo
Aru Unda/Rice ladoo
Gulab Jamun
Balushahi

Try this..
Hope you will all enjoy.

Meen Muringakka Curry/Fish Drumstick Curry

Meen Muringakka Curry/Fish Drumstick Curry

Meen Muringakka curry is very popular in South Kerala especially Trivandrum. Muringakka or moringa oleifera/moringa is a very common vegetable in Kerala. It is grown in home gardens and is used in curries like Sambar and aviyal. Drumstick is an exceptionally nutritious vegetable and is always good to incorporate into your diet. This type of curry is a traditional age-old recipe. I grew up eating this fish curry and for me, it represents absolute comfort homey food. This is how my mom and grandmother make fish curry and they make the best meen muringakka curry ever.  

The cuisine of coastal regions has fish as an indispensable part of an everyday meal. There are different regional versions. Some fish curries use coconut milk and kudampili or Malabar tamarind. There is also the fiery red curry made without coconuts. 

Now you may ask what makes this fish curry special?

Let me tell you, few ingredients make this fish curry special. It is spicy, tangy and creamy curry that goes well with rice or kappa/tapioca 

The key ingredient is drumstick-This spicy fish curry has the unique and noticeable flavor of drumstick. Other vegetables that are used in this recipe are big chilly or tondan mulaku. You can also add mango to this curry, but make sure to reduce the amount of tamarind. Mom usually adds mango to choora meen and nei meen or kingfish. These two fish taste best for this type of curry. But you can use any type of fish.

Ground coconut paste -finely ground coconut paste is mixed in coconut milk to make the gravy. This gives the curry a creamy rich texture.

Roasting the spices- The spices are roasted to bring out the essential oil and make it aromatic and extremely flavorful. Coconut oil and roasted curry leaves give a nice aroma.

Tangy tamarind- For Trivandrum fish curry regular tamarind or vaalan puli is used instead of Kudampuli. But if you are a fan of the smoky flavor of kudampuli, go ahead and use it. It tastes delicious too.

Try this homey fish curry, you will surely love it!

  

Trivandrum Style Meen Muringikka Curry

Cooking time- 20 minutes
Recipe type- Curry/ Fish
Cuisine- Kerala

Ingredients

Fish - 1 lb

Drumsticks pieces- 12- 15

Tondan mulaku or green chilly- 3

Pearl onion- 8-10

Ginger - 1inch thick

Coconut grated- 3/4 cup
Coconut milk- 2 cup

Whole red chilly- 6-8 

(add according to tolerance)

Turmeric powder- 1/2 tsp

Coriander seeds-1 tbs

Fenugreek seeds- 1/3 tsp
Black pepper- 1/2 tsp

Tamarind- one lemon size ball

mustard seeds- 1/2 tsp

Curry leaves- a few

In a pan add a teaspoon of oil and fry dry red chilly, coriander seeds, black pepper, and fenugreek seeds. Roast in a low flame for 3-4 minutes till there is a nice aroma. Allow it to cool down.
Soak tamarind in warm water and set aside. After some time mash it and extract the thick tamarind pulp. Add more water and repeat the process until you have about two cups of tamarind water.
In a blender add grated coconut, roasted spices and enough tamarind water to make a smooth paste.
Clean and cut fish. Wash and set aside.
Heat oil in a pan and add mustard seeds and curry leaves. When they splutter add chopped shallots, green chilly and salt and saute till onion changes color. Add the ground paste and roast for a minute. Next, add the tamarind water and adjust consistency
Bring this to a boil and slide in the fish pieces and muringakka/drumsticks. Cover and cook on high heat for about a minute and then reduce and cook till the fish is done and the gravy thickens. Finally, drizzle one tsp of fresh coconut oil and add a few curry leaves. Serve with rice.

You might also like,
Kerala Meen Mulaku Curry
Karimeen Molly
Naadan Vaala Meen Curry
Fried Fish Curry/Pomfret Fish Curry
Meen Podimas
Mashed Tapioca/Kappa Vevichathu

For more fish recipes check my page 100 Fish/Other Seafood Recipes.

Try this...

Hope you will all enjoy..

Pavakka Peera Pattichathu

Pavakka Peera Pattichathu

Here is a simple and delicious way to eat bitter gourd/pavakka. I know there are lots of people who hate this veggie due to its bitter taste. Believe me, this recipe will not disappoint you. The sweetness of coconut, the bitterness of pavakka and the tangy-ness of tamarind combined will make you love it. You can use either tamarind or kudampuli. My mom also uses the same recipe to make vegetables like kovakka/ivy gourd and plantains. Give this recipe a try..

Ingredients
Pavakka sliced- 3 cups
Pearl onions- 8-10
Coconut shredded - 1/2 cup
Turmeric powder- 1/3 tsp
Tamarind- a small ball
Ginger- 1 inch thick
Garlic- 3 pods
Green chilly- 4-5
Mustard seeds- 1/2 tsp
Dry red chilly- 2
Curry leaves - a few
salt to taste

Chop bitter gourd into thin slices. Heat oil in a pan and add mustard seeds and when they splutter add dry red chilly and sliced bitter gourd, salt and turmeric. Stir fry this for about three minutes till the bitter gourd becomes slightly browned up.( if you like to use kudampuli, cover and cook till bitter gourd is soft)
Using a mixer crush coconut, green chilly, pearl onions,tamarind, ginger and garlic into a coarse mixture. Add this to the bitter gourd along with curry leaves and saute till the raw flavor of onions and garlic disappears .Serve this as side dish for rice.

Try this..
Hope you will all enjoy..

Ulli Theeyal

Ulli Theeyal

Ulli theeyal is a popular recipe of Kerala and is made of pearl onion/shallots/ chuvanulli.It has very little ingredients but it is time consuming.It has a sweet and tempting flavor of roasted coconut and caramelized onions and the gravy is spicy and tangy

Ingredients
Pearl onion or shallots sliced- 2 cups
Sliced ginger- 2 inch thick
Slit green chilly-2
Curry leaves - a few
Tamarind-lemon sized ball
mustard seeds- 1/2 tsp

To roast and grind
Coconut grated- 3/4 cup
Dry red chilly-8-10
( add according to your tolerance)
Coriander seeds- 3 tsp
Turmeric powder- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Curry leaves- 1 spring

Heat two tsp of oil in a pan and roast all the ingredients listed under 'to roast'. Roast in medium flame and stirring continuously till the coconut is dark brown. Make this into a fine paste and keep aside.

Heat two tbs of oil  in a pan and add mustard seeds. When they splutter add shallots, ginger, green chilly and curry leaves and saute till the onions get almost fried and browned up. Add tamarind water and salt cover and cook for two minute. Finally add the coconut paste, adjust consistency and allow to simmer for one more minute in medium flame. Serve with rice.
Note: This is a basic theeyal recipe. You can add different type vegetables to this gravy or a combination of vegetables to make a mixed vegetable theeyal 

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Hope you will all enjoy..

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

 Here is the recipe for the rich and fragrant Hyderabadi chicken biryani.This was on my to- do list for a long time.It is an elaborate process but once you taste this aromatic and filling rice delicacy you will feel that it is really worth the effort.The biryani masala is somewhat similar to the Kerala chicken biryani,but the addition of shahi jeera imparts a unique flavor to this biryani.

Ingredients
To make rice
Basmathi Rice- 1/2 kg
Salt as per taste
Bay leaf-2
Green cardomon-2
Black cardamon- 2
Cloves- 4

To make masala
Chicken- 1/2 kg
Sliced onion- 250 grams
Green chilly-4-5
Ginger paste- 2 tsp
Garlic paste- 1 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3/4 tsp
Yogurt- 1 cup
Lemon juice- 1 lemon
Garam masala- 1 tsp
Coriander leaves- 1/3 chopped
Mint- a few

Shahi jeera- 1 tsp
Cinnamon- 1 inch thick
Black cardamon- 2
Cloves- 4-5
Bay leaves- 1

For layering and garnishing
Fried onions- 3/4 cup
Chopped coriander and mint leaves-1/2 cup
Green cardamon powder-1/3 tsp
Garam masala- 1/2 tsp
Warm milk- 1/2 cup
Saffron strands- a pinch
Melted Ghee- 1/4 cup

Heat oil in a pan (about 1/3 cup) and add all the sliced onions and fry till it is nice and crisp. Drain the excess oil and keep aside.

 Marinate the chicken with turmeric powder, chilly powder, salt, half of the fried onions, garam masala and ginger garlic paste and marinate for one hour in the refrigerator. After one hour mix in yogurt and lemon juice and keep aside for another 20- 30 minutes.

To make the rice bring six cups of water to a boil and add rice (soaked for half an hour). In a cheese wrap and tie the whole garam masala and drop into the boiling water( you can remove this when the rice is cooked). Add salt and stir occasionally. When it is 3/4 cooked strain and drain off the excess water. Using a fork make the rice fluffy and keep aside.

Mix saffron in warm milk and keep aside.

Heat two tsp of oil in a heavy bottom pan and add shahi jeera, green cardamon,cinnamon, cloves and bay leaf ( as listed under - to make the masala) and fry for a minute. Add the marinated chicken and saute till the chicken changes color and the masala gets sealed with the chicken. Cover and cook for about two minutes in medium flame or till the chicken is half done. Switch off the flame and do the layering.Sprinkle coriander leaves, a little of fried onions and layer half of the rice. On top of the rice spread fried onions, chopped coriander leaves and mint, a pinch of green cardamon powder and 1/3 tsp of garam masala. Put the final rice layer and repeat the same order of garnishing along with 1/3 tsp of garam masala and pinch of green cardamon powder. Pour the saffron milk over the rice and melted ghee. Close the lid and place little weight on top or seal using a dough made of maida(just like chapati dough). Put it in high for about two minutes. Reduce the flame to low and cook for about 15- 20 minutes. You can place the vessel on a tawa and then cook to avoid direct flame. Serve warm with raita or mirchi ka salan.

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Hope you will all enjoy..

Ethapazham Bonda/Sweet Bonda

Ethapazham Bonda/Sweet Bonda

Bonda is a perfect tea time snack, crispy deep-fried balls with a spicy masala filling. South Indians love their fried food and bonda and chutney is a delightful combo. The recipe I am sharing today is a sweet version. It is made with sweet ripe plantains and jaggery is insanely addictive. Deep-fried goodness with the enticing flavor of plantains, ghee, and cardamom- now does that not sound appetizing? These bondas are a delightful snack that you cannot stop munching. Just like regular bondas it is crispy on the sides and still quite soft inside the fitter. It goes well with hot piping tea.

This is a no-fuss recipe and is easy to whip up. Look at the list of ingredients for sweet bonda. You would usually have these ingredients in your pantry. The sweet filling is made with ripe plantains, coconut, jaggery, and semolina/rava. The batter consists of all-purpose flour and gram flour. The filling is laced with the aroma of ghee and cardamom. Good coconut oil makes all the difference. So if possible use coconut oil for authentic and homey South Indian flavor. This recipe is very similar to Kerala Sukhiyan recipe. The filling for Sukhiyan is sweet mung bean. Here we are using ripe plantains instead.

I make this whenever I have overripe plantains sitting on the counter. Yes, plantains that are overly ripe to make fitters. Well mash them up and use to make a filling for sweet bonda. It is a quick and simple one and will be loved by both young and old. Try this recipe, you will surely love it.

Recipe for Ethapazham Bonda

Cooking time- 25 minutes
Recipe type- snack
Cuisine- Kerala

Ingredients
Ripe Plantain -3
Coconut grated- 3/4 cup
Rava- 1/3 cup
Jaggery grated-3/4 cup
Cardamon -5
Cashew nuts-6-7
Raisins-  a few
Nutmeg powder- a pinch (optional)
Ghee- 2 tsp


For the batter

Maida/All purpose flour- 1/2 cup
Gram flour- 1/2 cup
Rice flour-2 tbs (optional)
Sugar-1 tsp
salt- a pinch
baking powder- a pinch
oil for frying
To make the filling

Grate plantain or mash it with your hands. 

Melt jaggery or palm sugar in a pan with two 1/4 cup water. When all the jaggery melts, switch off the flame. Strain and set aside.

Heat ghee in a pan and roast cashew nuts and raisins, drain and keep aside.

In the same pan roast Rava/ semolina and coconut till it is golden brown. Add the grated plantain and saute for about two minutes. Pour melted jaggery and let it cook and come together like a ball. Allow this mixture to cool. Add cardamom powder, nutmeg, and the roasted cashew nuts and raisins. Mix well and make small lemon sized balls and keep aside.

To make bondas

Mix all the ingredients listed under batter. Add enough water to make a smooth batter not so thick and not so thin( idli batter consistency).

Heat oil in a pan and when it's hot enough take balls one at a time and dip into the batter and carefully drop into oil. Fry till all sides are evenly browned up. Drain on paper towel. Serve as a tea time snack.

You might also like,
Pazham Pori
Ethapazham Aval Nanachathu
Ethapazham Paal Curry
Kaya Pola/ Plantain Cake
Sweet Kozhukatta
Kadachakka Ethapazham Stew


Try this..
Hope you will all enjoy

Kumbalanga Kadala Paruppu Kootu Curry

Kumbalanga Kadala Paruppu Kootu Curry

 This kootu is a combination of kadala parippu/split chickpeas/chana dal and ash gourd.In certain regions of Kerala this curry is part of Onam sadhya. You can also try other veggies like chayote sqash or snake gourd to make this kootu.Kadala paruppu adds a real texture to this dish.

Ingredients

Kumbalanga/Ash gourd- 2 cups (cubed)

Chana dal- 1 cup ( cooked)

Grated coconut- 1/2 cup

Coconut sliced- 1/3 cup

Turmeric powder- 1/3 tsp

Chilly powder- 1/2 tsp

Green chilly -3

Jeera/cumin- 1/2 tsp

Mustard seeds- 1/2 tsp

Dry red chilly- 2

Curry leaves- a few

Ghee/ oil- 1 tsp

Soak parippu/chana dal for an hours and cook it the dal till it is soft but do not mash it.
Note: Try cooking the parippu/dal in open pot. Cook it is soft but still retains its shape.

Cook ash gourd with turmeric, green chilly and salt. Sprinkle a little water cover and cook (do not add too much water because ash ground will shed it own water and get cooked). When it is soft and cooked add the kadala parippu/chana dal and mix well.

Make a paste of grated coconut, chilly powder and jeera. Add this into the kootu and allow to simmer for two minutes in low flame.

Heat oil/ghee in a pan and add mustard seeds. When it splutters add coconut slices and fry for a minute till it is slightly brown. Then add curry leaves and dry red chilly. Fry this for about one minute in medium flame and add to the curry. Serve with rice.

Try this..

Hope you will all enjoy..