Wednesday 25 April 2012

Battura (Malabar)

Battura-- and malabar?? yes , you read it right... Malabar cuisine is so broadminded that it embraces the best of any other cuisine and blends it in its own food culture. This reminds me of Amir Khan's ad 'Athithi Devo Bhava'. :) Jokes apart, Battura, deep fried bread, originally hails from North India; but we make it in slightly different way which make it look more puffy and 'bread like' inside. Have a look at Pic 2.

This dish was new to us when we saw this during my uncle's reception in the bride's house and was quite fascinated by the story behind its introduction to their house. My aunt's (the then bride) brother was getting married to his first cousin. There was no much excitement on the function as they knew both the families and the guests to attend the function were common. So they thought of conducting the function at one place and  would make it grand. They hired catering from Calicut which was about 90 kms away from the place; and that too 25 years back. Those people came a day before and said that they would make battura and they need some 40-50 litres of milk for that. Aunt's mom was saying they ran here and there for collecting milk as then it was not available in markets also. They ran to their neighbors' and relatives' house; milked the cows and somehow arranged the milk at night. But the hard-work paid and this dish was loved by all the guests that since then, there was no single party  left without Batturas in their house.


Ingredients:

Maida/ White flour 2 cups
Egg 1
Instant Yeast (pizza yeast)1/2 tsp
Baking powder 1/4 tsp
Salt
Sugar 1 tbsp
Yogurt 2 tbsp
Garam Masala 1/4 tsp
Milk- enough to knead the dough
Oil for frying

Method:

Mix Flour, Salt, Yeast , Sugar, Garam masala and Baking Powder together. Make a well in between and beat the egg in it. Add yogurt to it and mix the flour nicely in it. Knead into a dough using warm milk.

Keep this dough aside in a warm place for an hour or more till it is doubled its size... OR ..  Heat your oven at high for 5-10 mts, switch off the oven and then keep your dough in it. It eases the fermentation. If you have a fan attached to your oven, heating may not help. So what you can do is keep the dough in your oven, take some boiling water in a cup and place it in the oven along with the dough and close the oven. The steam coming out of the water helps the dough rise fast.

Heat oil enough for deep frying in a deep pan or kadai.

Knead the dough again and make small balls using the dough. Size depends upon the size of your frying pan or kadai.

Flatten it to a size thicker than puris; atleast twice the size. Make it round or oval. You can cut it using zigzag cutter or knife to give it an appealing shape.

Deep fry these just like puris till batturas puffs up and turn brown.

Serve hot with any stews, butter chicken or chana masala..




Tuesday 17 April 2012

Mathanga-Vanpayar Olan (Black eyed beans and pumpkin in coconut milk gravy)

 This dish has recently found its way to my kitchen and turned to be a favorite one among my family members.  This  is prepared using Mathanga (Yellow pumpkin) and Vanpayar (black eyed bean) cooked with coconut milk . A wonderful side dish you can enjoy with your rice and you may never repent for trying this out .. This recipe is a adapted from Pachakam.com posted by Viji.


Ingredients:


Yellow Pumpkin (mathanga) not too ripened medium sized
Black eyed beans 1 cup
Carrot
Thick Coconut Milk 1-2 cups
Green Chillies
Curry leaves
Coconut oil



Method:

1.Cook beans in a pressure cooker till it is done.

2. Place pumpkin alongwith carrot, green chillies, curry leaves, salt and 1 1/2 glass of water in a vessel. Cover the vessel with a lid and cook for sometime. When it starts to boil and the water starts to reduce, add the cooked vanpayar alongwith the retained water to it. Mix well and cook till the water content is almost reduced.

3. Reduce the flame and add thick coconut milk. Stir well and do not boil after adding coconut milk.

4. Mix well, season with salt .

5. Add curry leaves and a tbsp of coconut oil to it.

Close the vessel and lock the flavors in it. Serve it alonwith rice for lunch.

I mashed the pumpkin for a thicker gravy.





Saturday 14 April 2012

Spicy Prawns Spaghetti




A Spicy and Tangy Spaghetti is something that can make an evening special for the family. How about some prawns in it? The tomato based sauce in this recipe, gets its seasoning from the spicy prawns in it.You can substitute sausages for prawns here.



Pasta recipes are simple to make and delectable. You can play with your own choice of pasta in any of the recipes found here.  I've already posted a few of pasta recipes while some are there pending in my folders. A few of the ones in the upcoming lists are home made Raviolis, Pasta in pesto and Penne arabiatta.




Ingredients:

Tiger Prawns 6 or more
Red chilli powder 1 tsp
Onion 1 1/2
Tomato 7
Spaghetti 300gm
Garlic 4 cloves
Chilli flakes 1 1/2 tsp
Pepper 1 + 1/2 tsp
Basil leaves 1 sprig or 1 tsp of dry basil
Cheese (optional)
Parsley/coriander leaves 2-3 tbsp
Tomato ketchup 1-2 tbsp

Method:


Boil spaghetti for 3-4 mts. Then switch off the flame. Keep it covered for 8-10more minutes and your spaghetti is done. This is the way I cook my pasta. I know this is not the right way; but it prevents me from over-cooking them.

Marinate prawns with a tsp of red chilli powder and 1/2 tsp of pepper powder alongwith salt and then shallow fry in a deep bottomed pan. Take the prawns out and then add garlic to it and saute till the raw smell goes and the color changes a bit. ie; 30-60 seconds. Add chopped onions to it and saute till it turns transparent. You can use the same oil in which u fried the prawns or use fresh oil. If you are using the same oil, don't leave it for smoking. Saute onions immediately.

Blend tomatoes in a blender and add to it. Always choose fresh and ripe tomatoes for pastas.

Season with all the spices. Simmer till the sauce is done. 8- 10 mts. Add tomato ketchup to it. Mix it well and add prawns. Simmer for 2-3 mts. Your sauce is done. Throw in the parsley.


Now you can serve it in two ways. Either plate your spaghetti and top with the sauce individually or Mix the entire spaghetti in sauce nicely; but don't break the spaghetti. Use two spatulas or spoons to mix it well nicely.




Tuesday 10 April 2012

Bird Nest

Here  is one another easy and yummy recipe for all those kids who love noodles and for all those moms who worry about the breakfast snack to be packed for their kids. The only tough part in this recipe is the rolling part. You can do it without eggs also.





Ingredients

eggs 6 (hard-boiled)
egg 1 raw
noodles 2 packets
coriander leaves 1 tbsp,chopped
bread crumbs

Method

Mix boiled noodles, coriander, noodles masala (the flavoring mix) & raw egg. ...if u feel runny or sticky add some bread crumbs to it. Cover boiled eggs with these noodles & roll it over bread crumbs.Y

our hands must be moistured with a bit of water so that this wont' stick on your hands. Do it patiently. Wash your hands as and when you finish rolling each egg.



Deep fry this rolled egg in oil. Turn it only when one side of the egg is fried perfectly; otherwise the noodles will get separated from the egg. Turn it carefully.

The Bird Nest is ready to be served with ketchup.  




LINKING THIS TO KIDS DELIGHT ORIGINALLY HOSTED BY SRIVALLI







Monday 9 April 2012

Simple Recipes Index


ARABIC/MIDDLE EASTERN

Couscous with Mutton Tagine
Ful Medames (Fava Bean Dip)
Turkish Baklava
Alisa/Arees
Mutabbel (Eggplant dip)
Fish/Chicken Majboos

BREAKFAST

Nutella Paranthas
Smiley Chicken Sandwich (with Apples & Carrots)
Pancakes With Nutella Sauce
Triple Decker Egg Coleslaw Sandwich
Ful Medames (Fava Bean Dip)
Classic Sandwich
Kaarayappam-Sweet/Plain
Sesame Coated Alfalfa Tomato Cheese Sandwich

CAKES/ BROWNIES


Swiss Roll
Flourless, Chewy & Moist Brownies
Chocolate Spiral Buns
Basic Sponge Cake (for the beginners) & a Tip
Mocha Brownies
Double Chocolate Cheesecake- Noora's first bake !!
Classic Brownies
Pound Cake (Butter Cake)
Marble Cake
Soured Cream Crumble Cake


CHICKEN

Ginger Chicken (Indian Version) 
Tandoori Chicken
Garlic Pepper Chicken
BBQ Chicken/Chicken Tikka Biriyani
Malai Kabab
Chicken Muzhuman (Whole Chicken in spicy gravy)
Spicy Kheema With Vegetables
Hot & Sour Soup
Chicken Chettinad
Butter Chicken (The best)
Chicken Manchurian
Fish/Chicken Majboos
Methi Chicken with Sweet Corn!!

CHINESE


Garlic Pepper Chicken
Chicken Manchurian 
Hot & Sour Soup 
Fish Schezuan 

COOKIES & TARTS


Choco-Chip Cookies
Eggless Almond Wheat Cookies
Orange Cookies



CUPCAKES/MUFFINS


Morning Muffins (with Apples, Carrots,Raisins & Coconut)
Strawberry Cupcakes
Vanilla/Chocolate cupcakes



DESSERTS

Gulab Jamun Ice cream
Brownie Trifle
Double Chocolate Cheesecake- Noora's first bake !!
Trifle Pudding
Gajar Ka Halwa
Turkish Baklava
Chocolate Mousse
Apple Delight (Kheer/Payasam made of Apple & Sago seed)
Mocha Brownies
Rava Payasam
Gulab Jamun (with or without egg)
Rasgulle Ki Nakhre
Rasgulla
Thuvara Payasam /Whole Toor Payasam
Chikkoo & Pecan/Walnut Frozen Yoghurt
Dry fruits & pineapple pudding
Date & Hazelnut Ladoo
Pound Cake Tiramisu
Madakkupathal (sweet parathas)

FISH

Prawns- Macaroni Pola
Fish Biriyani
Fish Masala
Fish- Tomato Rice
Fish Schezuan

GO GREEN (VEGGIES)

Achari Gobi/Pickled CauliflowerTawa Paneer
 Kovakka mezhukkupuratty
Koottucurry with Snakegourd, beans etc
Palak Paneer (Cottage Cheese in Spinach Gravy)
Vellari /Cucumber Pachadi
Aloo Gobi
Bhindi Pakoras
Moong sprouts cutlet (Mulappicha Cherupayar Cutlet)
Coconut & Dates n Bread Fritters
Paneer Butter Masala/Paneer Makhani 
Penne in Thousand Island
Mutabbel
Rotini Cilantro Pesto Pasta
Cream of Broccoli Soup
Vegetable soup (pressure cooked)
Vegetable Makhanwala

GRILLS

Tandoori Chicken
Malai Kabab
Patlican (Aubergine)Kabab
Seekh Kabab

HOT DRINKS


Cappuccino

ITALIAN- PIZZAS & PASTAS


Spicy Prawns Spaghetti
Pasta with olives, tomatoes and chilli
Pasta spinach and meat sauce
Tiramisu (without Alcohol) 
Pesto Paneer Pizza in wholewheat crust
Seafood Pizza (Prawns)
Pizza Roll
Rotini Cilantro Pesto Pasta 
Penne in Thousand Island 
Pizza with Garlic Bread

MALABAR

Alisa/Arees
Kaarayappam-Sweet/Plain
Chicken Muzhuman (Whole Chicken in spicy gravy) 
Thuvara Payasam /Whole Toor Payasam 
Rava Payasam 
Madakkupathal (sweet parathas) 
Prawns- Macaroni Pola 
Fish Biriyani 
Meat Box (pancakes filled with Meat stuffing )
Chicken Muzhuman (Whole Chicken in spicy gravy)
Irachi Pathal/Pathiri
Basic Meat Filling/Masala (Malabar style)
Mutton Biriyani (Kannur style)
Kerala Porotta
Masala Kanji ( Rice Porridge with some Spices)

MEAT

Spicy Kheema With Vegetables
Seekh Kabab 
Mutton Biriyani (Kannur style) 
Mutton Mughlai

PICKLES

Dates Pickle

RICE
Fish- Tomato Rice 
Fish/chicken Majboos
Mutton Biriyani (Kannur style)
Fish Biriyani
Mughlai Chicken & Mince Pulao 

ROTIS,PARANTHAS,PURIS...

Nutella Paranthas
Shahi Parantha (Madakku Chappathi)
Palak/Spinach Puri
Chappathi Porotta (Parantha)
Mathia- spicy Puri 
Battura (Malabar) 

SALADS

Fruits Chaat
Penne in Thousand Island
KFC Coleslaw

SMOOTHIES,JUICES,LASSI

Cherry Smoothie
Mango Lassi

SNACKS

Bird nest
Chocolate Spiral Buns 
Bread Pakora/Pakoda
Crunchy Caramel Popcorns - It is addictive
Bhindi Pakoras 
Moong sprouts cutlet (Mulappicha Cherupayar Cutlet) 
Coconut & Dates n Bread Fritters 
Kaarayappam-Sweet/Plain
Prawns- Macaroni Pola 
Meat Box (pancakes filled with Meat stuffing ) 
Irachi Pathal/Pathiri 
Basic Meat Filling/Masala (Malabar style) 

SOUPS



Cream of Broccoli Soup
Vegetable soup (pressure cooked) 
Hot & Sour Soup 

TURKISH

Patlican (Aubergine)Kabab
Turkish Baklava


Sunday 8 April 2012

Palak Paneer (Cottage Cheese in Spinach Gravy)



Home Alone... There was a time when I loved to be alone in my home. Just  like the character Kevin in the movie, I always wished to be left alone in my home until my wish came true soon after my marriage. The clock is round and I think I've reached the same old phase of my life when I was left alone with  Noora in the big house of my parents when everyone else left for their second home in abudhabi. I used to sit and talk with my  3 months old baby and started hating loneliness to the core. Now when kids are back to school, I feel the same now; sitting and talking with my Nawal who completed 5 months now. But the only difference is that its just until 3 in the evening. After that its a full flourished home with 3 kids and the BIG-2. and a lively weekend with my parents and sisters who stay just 230kms away from here. 




Palak Paneer is one famous north-indian  gravy which is mildly flavored, delicious and healthy too.  This is one best way to make my kids eat spinach. You can substitute spinach with potatoes( Aloo Palak) or TOFU. I had tried out many recipes of palak paneer; but nothing can beat this simple recipe. The creamy and rich texture of this gravy hit my list since many years and now can't miss having it any single week. Try Palak Paneer with Aloo Paratha.. amazing combo


Ingredients:


Palak/Spinach 1 bunch
Paneer/cottage cheese 15-20 square chunks
cumin seeds 1/4 tsp
onions 2tomato puree or sauce 2tbsp 
garlic 3-5
ginger a small piece
green chilli 3
chilli powder1/2 tbsp
turmeric powder 1/4 tsp
coriander powder 1/2 tbsp
cumin powder1/2 tsp



















Method:

Blanch Palak/Spinach ,cool and make paste of it. That is, add spinach in boiling water and let it boil for 1 to 1 1/2 minutes , then strain it and add in iced water. Let it cool and then make a paste of it. Adding to cooled water help stop the cooking process and protects spinach from over cooking.


Make paste of 1 onion , garlic , ginger & chilli.

.
Heat oil in a pan. Add whole jeera (cumin). when it splutters, add the paste to it..


Fry this in oil till it turns golden brown.


To this add 1 onion (chopped nicely). & fry till the oil leaves the sides of wok.


Add masalas alongwith tomato puree & fry fr 2 minutes. 


Add pureed palak & salt.. simmer for 5-10 mts... Don't overdo your spinach.


Shallow fry paneer in little oil/ghee and add to this gravy.... 


Add 4-5 tbsp of cream before serving...


for spinach paste: 



Remove stems(keep the stems if it s soft), wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste 

for nice green color: 



Don't overcook your spinach and take care that the salt is added last and also never close your lid through the entire process.


Wednesday 25 April 2012

Battura (Malabar)

Battura-- and malabar?? yes , you read it right... Malabar cuisine is so broadminded that it embraces the best of any other cuisine and blends it in its own food culture. This reminds me of Amir Khan's ad 'Athithi Devo Bhava'. :) Jokes apart, Battura, deep fried bread, originally hails from North India; but we make it in slightly different way which make it look more puffy and 'bread like' inside. Have a look at Pic 2.

This dish was new to us when we saw this during my uncle's reception in the bride's house and was quite fascinated by the story behind its introduction to their house. My aunt's (the then bride) brother was getting married to his first cousin. There was no much excitement on the function as they knew both the families and the guests to attend the function were common. So they thought of conducting the function at one place and  would make it grand. They hired catering from Calicut which was about 90 kms away from the place; and that too 25 years back. Those people came a day before and said that they would make battura and they need some 40-50 litres of milk for that. Aunt's mom was saying they ran here and there for collecting milk as then it was not available in markets also. They ran to their neighbors' and relatives' house; milked the cows and somehow arranged the milk at night. But the hard-work paid and this dish was loved by all the guests that since then, there was no single party  left without Batturas in their house.


Ingredients:

Maida/ White flour 2 cups
Egg 1
Instant Yeast (pizza yeast)1/2 tsp
Baking powder 1/4 tsp
Salt
Sugar 1 tbsp
Yogurt 2 tbsp
Garam Masala 1/4 tsp
Milk- enough to knead the dough
Oil for frying

Method:

Mix Flour, Salt, Yeast , Sugar, Garam masala and Baking Powder together. Make a well in between and beat the egg in it. Add yogurt to it and mix the flour nicely in it. Knead into a dough using warm milk.

Keep this dough aside in a warm place for an hour or more till it is doubled its size... OR ..  Heat your oven at high for 5-10 mts, switch off the oven and then keep your dough in it. It eases the fermentation. If you have a fan attached to your oven, heating may not help. So what you can do is keep the dough in your oven, take some boiling water in a cup and place it in the oven along with the dough and close the oven. The steam coming out of the water helps the dough rise fast.

Heat oil enough for deep frying in a deep pan or kadai.

Knead the dough again and make small balls using the dough. Size depends upon the size of your frying pan or kadai.

Flatten it to a size thicker than puris; atleast twice the size. Make it round or oval. You can cut it using zigzag cutter or knife to give it an appealing shape.

Deep fry these just like puris till batturas puffs up and turn brown.

Serve hot with any stews, butter chicken or chana masala..




Tuesday 17 April 2012

Mathanga-Vanpayar Olan (Black eyed beans and pumpkin in coconut milk gravy)

 This dish has recently found its way to my kitchen and turned to be a favorite one among my family members.  This  is prepared using Mathanga (Yellow pumpkin) and Vanpayar (black eyed bean) cooked with coconut milk . A wonderful side dish you can enjoy with your rice and you may never repent for trying this out .. This recipe is a adapted from Pachakam.com posted by Viji.


Ingredients:


Yellow Pumpkin (mathanga) not too ripened medium sized
Black eyed beans 1 cup
Carrot
Thick Coconut Milk 1-2 cups
Green Chillies
Curry leaves
Coconut oil



Method:

1.Cook beans in a pressure cooker till it is done.

2. Place pumpkin alongwith carrot, green chillies, curry leaves, salt and 1 1/2 glass of water in a vessel. Cover the vessel with a lid and cook for sometime. When it starts to boil and the water starts to reduce, add the cooked vanpayar alongwith the retained water to it. Mix well and cook till the water content is almost reduced.

3. Reduce the flame and add thick coconut milk. Stir well and do not boil after adding coconut milk.

4. Mix well, season with salt .

5. Add curry leaves and a tbsp of coconut oil to it.

Close the vessel and lock the flavors in it. Serve it alonwith rice for lunch.

I mashed the pumpkin for a thicker gravy.





Saturday 14 April 2012

Spicy Prawns Spaghetti




A Spicy and Tangy Spaghetti is something that can make an evening special for the family. How about some prawns in it? The tomato based sauce in this recipe, gets its seasoning from the spicy prawns in it.You can substitute sausages for prawns here.



Pasta recipes are simple to make and delectable. You can play with your own choice of pasta in any of the recipes found here.  I've already posted a few of pasta recipes while some are there pending in my folders. A few of the ones in the upcoming lists are home made Raviolis, Pasta in pesto and Penne arabiatta.




Ingredients:

Tiger Prawns 6 or more
Red chilli powder 1 tsp
Onion 1 1/2
Tomato 7
Spaghetti 300gm
Garlic 4 cloves
Chilli flakes 1 1/2 tsp
Pepper 1 + 1/2 tsp
Basil leaves 1 sprig or 1 tsp of dry basil
Cheese (optional)
Parsley/coriander leaves 2-3 tbsp
Tomato ketchup 1-2 tbsp

Method:


Boil spaghetti for 3-4 mts. Then switch off the flame. Keep it covered for 8-10more minutes and your spaghetti is done. This is the way I cook my pasta. I know this is not the right way; but it prevents me from over-cooking them.

Marinate prawns with a tsp of red chilli powder and 1/2 tsp of pepper powder alongwith salt and then shallow fry in a deep bottomed pan. Take the prawns out and then add garlic to it and saute till the raw smell goes and the color changes a bit. ie; 30-60 seconds. Add chopped onions to it and saute till it turns transparent. You can use the same oil in which u fried the prawns or use fresh oil. If you are using the same oil, don't leave it for smoking. Saute onions immediately.

Blend tomatoes in a blender and add to it. Always choose fresh and ripe tomatoes for pastas.

Season with all the spices. Simmer till the sauce is done. 8- 10 mts. Add tomato ketchup to it. Mix it well and add prawns. Simmer for 2-3 mts. Your sauce is done. Throw in the parsley.


Now you can serve it in two ways. Either plate your spaghetti and top with the sauce individually or Mix the entire spaghetti in sauce nicely; but don't break the spaghetti. Use two spatulas or spoons to mix it well nicely.




Tuesday 10 April 2012

Bird Nest

Here  is one another easy and yummy recipe for all those kids who love noodles and for all those moms who worry about the breakfast snack to be packed for their kids. The only tough part in this recipe is the rolling part. You can do it without eggs also.





Ingredients

eggs 6 (hard-boiled)
egg 1 raw
noodles 2 packets
coriander leaves 1 tbsp,chopped
bread crumbs

Method

Mix boiled noodles, coriander, noodles masala (the flavoring mix) & raw egg. ...if u feel runny or sticky add some bread crumbs to it. Cover boiled eggs with these noodles & roll it over bread crumbs.Y

our hands must be moistured with a bit of water so that this wont' stick on your hands. Do it patiently. Wash your hands as and when you finish rolling each egg.



Deep fry this rolled egg in oil. Turn it only when one side of the egg is fried perfectly; otherwise the noodles will get separated from the egg. Turn it carefully.

The Bird Nest is ready to be served with ketchup.  




LINKING THIS TO KIDS DELIGHT ORIGINALLY HOSTED BY SRIVALLI







Monday 9 April 2012

Simple Recipes Index


ARABIC/MIDDLE EASTERN

Couscous with Mutton Tagine
Ful Medames (Fava Bean Dip)
Turkish Baklava
Alisa/Arees
Mutabbel (Eggplant dip)
Fish/Chicken Majboos

BREAKFAST

Nutella Paranthas
Smiley Chicken Sandwich (with Apples & Carrots)
Pancakes With Nutella Sauce
Triple Decker Egg Coleslaw Sandwich
Ful Medames (Fava Bean Dip)
Classic Sandwich
Kaarayappam-Sweet/Plain
Sesame Coated Alfalfa Tomato Cheese Sandwich

CAKES/ BROWNIES


Swiss Roll
Flourless, Chewy & Moist Brownies
Chocolate Spiral Buns
Basic Sponge Cake (for the beginners) & a Tip
Mocha Brownies
Double Chocolate Cheesecake- Noora's first bake !!
Classic Brownies
Pound Cake (Butter Cake)
Marble Cake
Soured Cream Crumble Cake


CHICKEN

Ginger Chicken (Indian Version) 
Tandoori Chicken
Garlic Pepper Chicken
BBQ Chicken/Chicken Tikka Biriyani
Malai Kabab
Chicken Muzhuman (Whole Chicken in spicy gravy)
Spicy Kheema With Vegetables
Hot & Sour Soup
Chicken Chettinad
Butter Chicken (The best)
Chicken Manchurian
Fish/Chicken Majboos
Methi Chicken with Sweet Corn!!

CHINESE


Garlic Pepper Chicken
Chicken Manchurian 
Hot & Sour Soup 
Fish Schezuan 

COOKIES & TARTS


Choco-Chip Cookies
Eggless Almond Wheat Cookies
Orange Cookies



CUPCAKES/MUFFINS


Morning Muffins (with Apples, Carrots,Raisins & Coconut)
Strawberry Cupcakes
Vanilla/Chocolate cupcakes



DESSERTS

Gulab Jamun Ice cream
Brownie Trifle
Double Chocolate Cheesecake- Noora's first bake !!
Trifle Pudding
Gajar Ka Halwa
Turkish Baklava
Chocolate Mousse
Apple Delight (Kheer/Payasam made of Apple & Sago seed)
Mocha Brownies
Rava Payasam
Gulab Jamun (with or without egg)
Rasgulle Ki Nakhre
Rasgulla
Thuvara Payasam /Whole Toor Payasam
Chikkoo & Pecan/Walnut Frozen Yoghurt
Dry fruits & pineapple pudding
Date & Hazelnut Ladoo
Pound Cake Tiramisu
Madakkupathal (sweet parathas)

FISH

Prawns- Macaroni Pola
Fish Biriyani
Fish Masala
Fish- Tomato Rice
Fish Schezuan

GO GREEN (VEGGIES)

Achari Gobi/Pickled CauliflowerTawa Paneer
 Kovakka mezhukkupuratty
Koottucurry with Snakegourd, beans etc
Palak Paneer (Cottage Cheese in Spinach Gravy)
Vellari /Cucumber Pachadi
Aloo Gobi
Bhindi Pakoras
Moong sprouts cutlet (Mulappicha Cherupayar Cutlet)
Coconut & Dates n Bread Fritters
Paneer Butter Masala/Paneer Makhani 
Penne in Thousand Island
Mutabbel
Rotini Cilantro Pesto Pasta
Cream of Broccoli Soup
Vegetable soup (pressure cooked)
Vegetable Makhanwala

GRILLS

Tandoori Chicken
Malai Kabab
Patlican (Aubergine)Kabab
Seekh Kabab

HOT DRINKS


Cappuccino

ITALIAN- PIZZAS & PASTAS


Spicy Prawns Spaghetti
Pasta with olives, tomatoes and chilli
Pasta spinach and meat sauce
Tiramisu (without Alcohol) 
Pesto Paneer Pizza in wholewheat crust
Seafood Pizza (Prawns)
Pizza Roll
Rotini Cilantro Pesto Pasta 
Penne in Thousand Island 
Pizza with Garlic Bread

MALABAR

Alisa/Arees
Kaarayappam-Sweet/Plain
Chicken Muzhuman (Whole Chicken in spicy gravy) 
Thuvara Payasam /Whole Toor Payasam 
Rava Payasam 
Madakkupathal (sweet parathas) 
Prawns- Macaroni Pola 
Fish Biriyani 
Meat Box (pancakes filled with Meat stuffing )
Chicken Muzhuman (Whole Chicken in spicy gravy)
Irachi Pathal/Pathiri
Basic Meat Filling/Masala (Malabar style)
Mutton Biriyani (Kannur style)
Kerala Porotta
Masala Kanji ( Rice Porridge with some Spices)

MEAT

Spicy Kheema With Vegetables
Seekh Kabab 
Mutton Biriyani (Kannur style) 
Mutton Mughlai

PICKLES

Dates Pickle

RICE
Fish- Tomato Rice 
Fish/chicken Majboos
Mutton Biriyani (Kannur style)
Fish Biriyani
Mughlai Chicken & Mince Pulao 

ROTIS,PARANTHAS,PURIS...

Nutella Paranthas
Shahi Parantha (Madakku Chappathi)
Palak/Spinach Puri
Chappathi Porotta (Parantha)
Mathia- spicy Puri 
Battura (Malabar) 

SALADS

Fruits Chaat
Penne in Thousand Island
KFC Coleslaw

SMOOTHIES,JUICES,LASSI

Cherry Smoothie
Mango Lassi

SNACKS

Bird nest
Chocolate Spiral Buns 
Bread Pakora/Pakoda
Crunchy Caramel Popcorns - It is addictive
Bhindi Pakoras 
Moong sprouts cutlet (Mulappicha Cherupayar Cutlet) 
Coconut & Dates n Bread Fritters 
Kaarayappam-Sweet/Plain
Prawns- Macaroni Pola 
Meat Box (pancakes filled with Meat stuffing ) 
Irachi Pathal/Pathiri 
Basic Meat Filling/Masala (Malabar style) 

SOUPS



Cream of Broccoli Soup
Vegetable soup (pressure cooked) 
Hot & Sour Soup 

TURKISH

Patlican (Aubergine)Kabab
Turkish Baklava


Sunday 8 April 2012

Palak Paneer (Cottage Cheese in Spinach Gravy)



Home Alone... There was a time when I loved to be alone in my home. Just  like the character Kevin in the movie, I always wished to be left alone in my home until my wish came true soon after my marriage. The clock is round and I think I've reached the same old phase of my life when I was left alone with  Noora in the big house of my parents when everyone else left for their second home in abudhabi. I used to sit and talk with my  3 months old baby and started hating loneliness to the core. Now when kids are back to school, I feel the same now; sitting and talking with my Nawal who completed 5 months now. But the only difference is that its just until 3 in the evening. After that its a full flourished home with 3 kids and the BIG-2. and a lively weekend with my parents and sisters who stay just 230kms away from here. 




Palak Paneer is one famous north-indian  gravy which is mildly flavored, delicious and healthy too.  This is one best way to make my kids eat spinach. You can substitute spinach with potatoes( Aloo Palak) or TOFU. I had tried out many recipes of palak paneer; but nothing can beat this simple recipe. The creamy and rich texture of this gravy hit my list since many years and now can't miss having it any single week. Try Palak Paneer with Aloo Paratha.. amazing combo


Ingredients:


Palak/Spinach 1 bunch
Paneer/cottage cheese 15-20 square chunks
cumin seeds 1/4 tsp
onions 2tomato puree or sauce 2tbsp 
garlic 3-5
ginger a small piece
green chilli 3
chilli powder1/2 tbsp
turmeric powder 1/4 tsp
coriander powder 1/2 tbsp
cumin powder1/2 tsp



















Method:

Blanch Palak/Spinach ,cool and make paste of it. That is, add spinach in boiling water and let it boil for 1 to 1 1/2 minutes , then strain it and add in iced water. Let it cool and then make a paste of it. Adding to cooled water help stop the cooking process and protects spinach from over cooking.


Make paste of 1 onion , garlic , ginger & chilli.

.
Heat oil in a pan. Add whole jeera (cumin). when it splutters, add the paste to it..


Fry this in oil till it turns golden brown.


To this add 1 onion (chopped nicely). & fry till the oil leaves the sides of wok.


Add masalas alongwith tomato puree & fry fr 2 minutes. 


Add pureed palak & salt.. simmer for 5-10 mts... Don't overdo your spinach.


Shallow fry paneer in little oil/ghee and add to this gravy.... 


Add 4-5 tbsp of cream before serving...


for spinach paste: 



Remove stems(keep the stems if it s soft), wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste 

for nice green color: 



Don't overcook your spinach and take care that the salt is added last and also never close your lid through the entire process.