Masala Idli

Masala idli as the name suggests is  idli with some flavours added to it. It is the best way to utilize the left over idlis. It can be served as an evening snack.

Basic info about the recipe

Cuisine                                                      - South Indian

Serves                                                       - 2 people.

Ingredients

1.   Idlis(cooked)                         - 6 nos

2.   Oil                                          - 2 tsp

3.   Coriander leaves                 - few sprigs

4.   Salt                                        - to taste

5.   Onion                                    - 1 large

6.   Capsicum                             - 1 small

7.   Carrot                                    - 1 small

8.   Tomato sauce                      - 2 tsp

9.   Turmeric powder                  - ½ tsp

10.                       Red chilli pwdr            - 1 tsp

11.                       Coriander pwdr           - 1 tsp

Method: Cut idlis into 6 small pieces each.

Chop onion, capsicum and carrot and keep aside.

Heat a pan and pour 2 tsp of oil.  Fry the onion till golden brown.

Add the capsicum and carrot and stir well for 2 mts.

Add turmeric, red chilli and coriander powders and stir again.

Add tomato sauce and salt and mix well.

Add the idlis and stir well till the masala coats the idli.

Sprinkle some coriander leaves on top and serve hot

Banana Shake

Shakes are loved by all during summers. Banana shake is easy to make and needs no cooking time.Bananas are inexpensive and readily available in the market. It is also the best way to make use of the ripe bananas with dark skin which everyone refuses to eat.

Ingredients

1.   Banana                                                    - 1 no:

2.   Sugar                                                        - 2 tsp

3.   Milk                                                           - 1.5 cups

4.   Vanilla ice cream                                     - 1 scoop

5.   Ice cubes                                                 -4-5 nos

Method: In a blender, blend all the ingredients together.

Thick, delicious banana shake is ready to be served.

Kerala Fish Curry

Kerala style fish curry is a favourite of all non-vegetarians. This fish curry goes well with boiled rice, tapioca, dosa and puttu. Fish curry can be made using any of the fishes available. I have made my fish curry with the king fish or the nei meen as we call in Kerala. This is a very spicy curry and is prepared without coconut.

Basic info about the recipe

Cuisine                                                      - South Indian

Serves                                                       - 5-6 people.

Ingredients:

1.   King fish                                - 1 kg

2.   Mustard seeds                     - 2 tsp

3.   Coconut oil                           - 2 tbsp

4.   Ginger- garlic paste             - 2 tsp

5.   Shallots                                 - 15- 20 nos

6.   Turmeric powder                  - 1 tsp

7.   Red chilli powder                 - 4 tsp

8.   Coriander powder                - 2 tsp

9.   Curry leaves                         - 15-20 nos

10.                       Salt                          - to taste

11.                       Methi seeds           - ½ tsp

12.                       Kudampuli              -6-7 nos

Method: Clean, wash and cut the fish to cube- sized pieces.

Wash in salt and turmeric water.( you can use lime water or vinegar also)

Dip the kokam( kudampuli) in hot water for 10 mts.

Heat a kadhai. ( I have used a typical Kerala style mannu chatty. It is said that preparing fish curry in this pot enhances the flavor).  Pour a tsp of oil.

Add ginger-garlic paste and shallots to the kadhai and fry till golden brown. Switch off the gas. Let it rest for 5 mts. Grind this in a mixer. 

Heat 2 tsp of oil again in the same kadhai. Splutter mustard seeds and methi seeds. Put curry leaves and stir fry.

Add the ground paste and fry till golden brown. Add turmeric, red chilli and coriander  powder and stir fry.( You can make a paste with these powders by adding some water and then add to the curry at this stage).

Add kokam and salt and enough water  and let it all come to a boil.

Add the fish pieces and stir well. Cover with a lid and let it cook for 10-15 mts till the fish is soft.( fish does not take much time to cook. Pls check in between). Do not stir the curry with a spatula. This will break the fish pieces.

Switch off the gas  after checking the consistency and add a tsp of oil on top. Serve hot.

Note: grinding the shallots and ginger-garlic will make the curry thick. Instead of grinding, you can add the powders and the rest of the steps if you so desire. In this case , first splutter mustard and methi seeds and then fry the shallots and the ginger-garlic.

Red chilli powder- I have used both normal and the kashmiri  mixed together. Adding kashmiri red chilli powder would give more colour.

Vazhapindi Kovakka fry

Banana Stem which is commonly called vazhapindi in Kerala is a wonder vegetable with lots of health benefits. It is rich in fibre, potassium and vitamins. It helps to prevent  kidney stones and detoxify the body.So, the next time you take out the fruit from the banana tree, please do not discard the stem. Most common dish prepared with the banana stem is a thoran  combined with the red or green lobia(payaru). I have tried a different combination with the ivy gourd( kovakkai).

 Basic info about the recipe

Cuisine                                                               - South Indian

Serves                                                               - 2-3  people

Ingredients

1.   Banana stem chopped                 - 2 cups

2.   Ivy gourd                                        - 250 gms

3.   Turmeric powder                           - ½ tsp

4.   Red chilli powder                           - ½ tsp

5.   Oil                                                    - 2 tsp

6.   Curry leaves                                   - 8-10 nos

7.   Dry red chilli                                   - 2 nos

8. Onion                                               - 1 large

10.                       Salt                                        - to taste

11.                       Mustard seeds                    - 1 tsp

Method: The preparation of the banana stem before cooking is a bit time consuming. First of all, remove the outer layers of the stem till a clean white stem is obtained. Cut this into thin roundels thereby wrapping a gum like substance to your index finger in a circular motion. Transfer the cut roundels to water adding a spoon of lime juice or curd  to prevent discoloration. Now, remove from water and chop them when you are ready for cooking.

Chop the kovakkas ( Ivy gourd) and onion.

Heat oil in a pan and splutter mustard seeds. Add curry leaves and dry

 Red chillies and stir fry.

Add chopped onion and fry till golden brown.

Add chopped banana stem and ivy gourd and stir well.

Add turmeric powder, red chilli powder and salt and cook well.

 Pindi  kovakka fry is ready to be served. This goes well with rice

Coconut Tamarind Chutney

Chutneys are great accompaniment with almost all breakfast items and snacks. Different varieties of chutneys can be made. Coconut chutney goes well with idli, dosa, uthapam and vada.

Ingredients:

1.   Coconut( grated)                       - ½ coconut

2.   Shallots                                      -3 nos

3.   Green chillies                             - 2-3

4.   Salt                                             - to taste

5.   Curry leaves                              - 7-8

6.   Ginger                                        - a small piece

7.   Tamarind                                   - grape sized

8.   Water                                         - 3-4 tbsp

9.   Coconut oil                                - 1 tsp

Method: Grind together coconut, shallots,  green chillies, curry leaves, ginger, tamarind and salt with required water.

Transfer to a bowl.

 Pour some coconut oil on top and serve.

Hara Bhara Kebab

Kebabs are all-time favourite of North Indians. Be it a shaadi or birthday, kebabs are super hit starters. There are veg and non-veg kebabs. Hara bhara kebab as the name suggests is green in colour due to the green peas, palak and coriander leaves added in it. My niece is a great fan of this kebab.

Basic info about the recipe

Cuisine                                             - North Indian

Serves                                             - 2 people

Ingredients:

1.   Green peas                 - 1 cup

2.   Palak                            - 1 cup

3.   Potato                          - 2 nos

4.   Coriander leaves        - ½ cup

5.   Salt                               - to taste

6.   Turmeric powder        - ½ tsp

7.   Green chillies              - 3 nos

8.   Ginger                          - 1 inch long piece

9.   Chaat masala             - 1 tsp

10.                       Cumin pwdr      - 1 tsp

11.                       Oil                      - for frying

12.                       Corn flour          - for binding

13.                       Amchur             - ½ tsp(optional)

Method: Boil green peas and potatoes.

Blanch palak and keep aside.

Grind peas, palak, green chillies and ginger to a fine paste without adding water.

Mash the potatoes and mix the ground items to it.

Add all the powders and salt and mix well.

Divide the mixture into equal small sized portions. Keep in your palm and press gently  to form the shape of a kebab.

Coat with corn flour in case the mixture is a bit sticky.

Heat a tawa and pour a tbsp of oil. Keep the kebabs in the tawa and shallow fry. Flip to the other side and fry till golden brown.

Sprinkle some chaat masala on top and serve hot with chutney or sauce.

Dal Makhani

Dal makhani is a very popular North Indian curry. No feast in North India is complete without this. It is a fast moving item in restaurants.

Basic info about the recipe

Cuisine                                                     - North Indian

Serves                                                      - 4 people.

Ingredients:

1.   Black urad dal                      - 2 cups

2.   Rajma                                    - ½ cup

3.   Tomato                                  - 2 medium

4.   Ginger-garlic paste              - 1 tsp

5.   Turmeric powder                  - ½ tsp

6.   Red chilli powder                 - 1 tsp

7.   Dhania powder                     - 1.5 tsp

8.   Veg masala                          - 1 tsp

9.   Garam masala                     - ½- 1 tsp

10.                       Salt                          - to taste

11.                       Oil                            - 2 tsp

12.                       Butter                      - for garnishing

13.                       Cream                     - 1 tbsp for curry and 1 tsp for garnishing.

14.                       Cumin seeds                   - 1 tsp

Method: Soak dal and rajma overnight in water.

In a pressure cooker, boil the two together.

Grind tomatoes to a fine paste.

Heat a pan and add oil.  Splutter cumin seeds.

Add ginger-garlic paste and fry. Add tomato paste and cook well till the oil separates.

Add all the powders and stir fry

Add the boiled dal and rajma and mix well.

Add salt and cream and stir. Garnish with butter and cream and serve hot.