Tuesday, February 19, 2008

Potato Stew

Potato Stew
Happened to see this special recipe in one of my old "Friday Recipe" collections and luckily the only vegetable remaining in my fridge was potato. This is a simple dish which goes well with Appam .
I am sending this to Sia's 'Ode to Potato'.

Potato StewIngredients

1 onion ,finely sliced
1 onion,finely chopped
2 cloves
1 cinnamon stick
1" fresh ginger,finely chopped
2 cloves garlic.finely chopped
4 green chillies,finely chopped
1/2 tomato.finely chopped
2 potatoes,finely chopped
6 tbsp coconut milk powder
1 tsp pepper powder
4 tbsp oil
Salt,to taste
Potato StewMethod

Heat oil in a saucepan and fry sliced onion until brown.Drain and keep it aside.In the same oil, saute cloves, cinnamon, chopped onion,garlic,ginger and green chillies.When the onion is translucent add half the tomato.Stir for a minute and add potato and enough water .Allow the potato to cook. when the potatoes are done ,add coconut milk powder,pepper powder,fried onion and coriander leaves.Stir well to ensure that there are no lumps and serve hot with rotis,aapams or plain rice.

Thursday, February 14, 2008

Mushroom Pepper Masala

Mushroom Pepper MasalaThis is a tasty dish for spice and mushroom lovers and goes well with Chapathi and boiled rice.The main ingredient of this curry is pepper powder.Try to used fresh pepper powder or crushed pepper.To get this dark col our, use pepper powder.

Mushroom Pepper Masala

white button mushroom 250 gms
onion sliced 1 large
chopped ginger 1/2 tsp
chopped garlic 1/2 tsp
green chili 1
coriander powder 1 tsp
turmeric powder 1/4 tsp
black pepper powder 1 1/2 tsp
garam masala 1/2 tsp
curry leaves few
tomato chopped 1 medium sized
salt to taste


Clean and cut the mushrooms into 4 pieces and rub it with the turmeric powder and salt.
Heat oil in a pan ,fry ginger, garlic,chili and curry leaves.Add coriander powder,black pepper powder and garam masala .Stir for 2-3 minutes.Now add onion and tomato and saute till the oil separates from the gravy.Add mushrooms and mix well.Cover and cook on a low flame till mushrooms are done .Do not add water as the mushroom itself leaves enough water from it while cooking.Make it dry and serve hot .

Sunday, February 10, 2008

Chickpea Masala

This is a favorite of my younger son,who loves it served with puttu. To make more gravy ,you can add coconut milk and a pinch of garam masala on top of it.


chick peas 200 gms
bay leaves 2nos
onion 1 large chopped
ginger chopped 1 tsp
garlic chopped 1 tsp
green chillies chopped 2 nos
tomato chopped 1 medium sized
coriander powder 2 tsp
chili powder 1 tsp
turmeric powder 1/2 tsp
garam masala 1 tsp
salt to taste


Soak chick peas for around 8 hours.Put the soaked,washed chick peas with bay leaves and water in a pressure cooker and cook till done.Take 2 tbsp of cooked chick peas,cool it and make it to fine paste.
Heat oil in a pan.Add ginger and garlic, saute till it turns brown color. Add onion and green chilies and fry till tender.Add coriander powder,chili powder,turmeric powder and garam masala , saute for few minutes.Add tomato ,stir and fry till oil separates.Add cooked Chick peas into it and keep in the slow fire for 8-10 minutes,Then add the chick peas paste into it and cook till gravy thickens.
Serve with Puttu,Chapathi or Appams

Tuesday, February 5, 2008

Inji Curry

Inji Curry

Ginger 200gm
Tamarind(Valanpuli) a lemon sized
Chilly powder 2tbsp
Jaggery 2 pieces
Salt to taste
Mustard seeds 1tsp
Curry leaves 2 sprigs
Oil for frying


Heat oil and fry the ginger till it turns golden brown, Remove it from oil and keep it aside till cool ,then grind in a mixer grinder.In a pot,put tamarind in water and extract the juice, add jaggery and chilly powder into it.Allow it to boil for 3 minutes to dissolve jaggery ,then add salt and the ginger paste.Stir well till it forms a thick solution.
Heat oil in another pan,Splutter mustard and saute curry leaves.Add the seasoining into the gravy and mix well.

Tuesday, January 29, 2008

Kozhi (Chicken) Varattiyathu

Today is a special day for "Secret of Taste",her first birthday! She is my youngest daughter . Today I wanted to make her more beautiful with this lovely naadan dish,Kozhi Varattiyathu.


1 kg chicken
1/4 kg chopped small onions(Kunjulli)
1tbsp finely chopped ginger
1 tbsp finely chopped garlic
3 green chilies
2 sprigs curry leaves
1 tbsp vinegar
3 tsp coriander powder
1 tsp chili powder
1/2 tsp turmeric powder
1 tbsp garam masala
salt to taste
1/2 cup thick coconut milk
2 tbsp coconut oil


Wash and cut chicken into small pieces .Heat coriander powder,turmeric powder,chili powder and garam masala till its aroma comes out and keep aside.Make a paste with the powders ,vinegar and salt and marinate chicken pieces well with that and leave it for 1 hour.
Heat oil in a pan.Add ginger and garlic and saute well for 2 mins.Add shallots ,green chilies and Curry leaves , saute till it turns brown.Add the marinated chicken into it and cook in a low fire.Once it is half done add the coconut milk and make the fire high and Keep stirring till the gravy is coated with chicken and the oil is separated.
Serve with boiled rice ,Appam or chapathi

Monday, January 28, 2008

Rava Upma

Upma Upma is very popular among South Indians. Though the recipe is very simple, the measurement of water, timing, order and the extra ingredients changes the texture and taste. I got certificate for” Most horrible Upma” from my husband several times. But that gives me an inspiration to do more experiments on that. Now I am little confident in making Upma and I tried various types of upmas using vegetables and dry fruits .This is one of the basic recipe.


1 cup Rava /Semolina
1 ½ cup hot water
25 gms cashew nuts
15 gms raisins (both optional)
1 inch ginger finely chopped
1 chopped onion
2 green chilies chopped
1tsp mustard seed
Few curry leaves
2 tbsp oil
Salt to taste


Heat a flat pan on a medium flame and roast the rava lightly, don’t allow it to brown, once done remove it from fire and keep aside.
Heat oil in a pan and roast cashew, then raisins and remove from the pan and keep aside. In the same oil, add mustard and allow to splutter. Add onion, ginger, green chilies and curry leaves and sauté for 3-5 minutes. Add hotwater, and salt to taste. Bring to boil. Add the roasted rava, a little at a time, stirring constantly to avoid forming lumps. Simmer and cook till the upma is ready. Garnish with roasted cashew and raisins. Serve hot and enjoy it with some crispy pappad or boiled banana.

Wednesday, January 16, 2008

Fish Moli

Fish moli

Fish Moli is very popular dish during any special occasion in Kerala. It is a kind of stew made with coconut milk.
It can be eaten with bread or Appams.

Fish moli


1 kg black pomfret
4 green chilies
1 inch piece ginger, thinly sliced
5 cloves garlic, sliced
1 sprig curry leaves
½ tsp turmeric powder
1 tsp garam masala
1 stick cinnamon
4 cloves
3 pods cardamom
1 cup coconut milk
1 tbsp oil
1 tbsp vinegar
½ cup water
Salt to taste.


Remove skin, clean and cut the fish into medium sized pieces. Marinate with garam masala and salt, and keep aside for half an hour.

Shallow fry or grill the fish (I grilled it instead of frying).Heat oil in a pan and fry cloves, cinnamon and cardamom for a minute. Add onion, ginger, chilli, and garlic and curry leaves and sauté well. Add turmeric and stir for one minute then add water. When water begins to boil, add fish, cover and cook for some time.

Now add coconut milk. Heat for a few seconds. Just before mixture begins to boil, add vinegar and remove from fire .Garnish with slices of tomatoes.

This goes to RCI-Kerala ,hosted at Currybazaar.