Mysore Pak

Am so happy to share this recipe with all of you here as I got it successfully this time with full shape and taste.  I became a bit kanjoos on adding the ghee part as have already have enough calories in store ..lol.. But I truly recommend to make it even more smoother and tastier you definitely need to have more ghee. Well see my recipe and very importantly follow the tips I have shared here. Becoz I have had flops in making this three times and finally at the fourth attempt got it right. :D

Gram flour -1 cup
Sugar -1& 1/2 cup
Ghee -1 cup ( you can increase the quantity of ghee or can aded 1/2 cup of oil too to make it more softer)

Water -1/2 cup

The ingredients and recipe seem to be simpler .But the most toughest part is to get the right consistency.

Melt the ghee and add 2-3 tbsp of hot ghee to the gram flour and mix thoroughly using hand.. In a pan caramelize the sugar by adding water to a single thread consistency. Add the gram flour slowly in 2 batches to avoid formation of lumps.Keep on stirring. Add ghee slowly 1 to 2 tbspn at a time and continue stirring. One main thing to remember while making mysore pak is u have to stir continuously and dont take your hand out of the pan. once the flour forms the shape of a chappathi dough it is ready to take out. If you keep a little more it will become lumps and the desired shape wont be got. Also if the time is lesser then it will become like a halwa. so take it out when it start separating from the sides of the pan and forming a dough shape.
Spread it on a greased plate. Allow it to cool for 5 minutes. Cut while hot into shapes. Take it out once it is cold.
Enjoyyyyy

Bany Corn Fritters

Baby corns are nutritious vegetable that we often avoid in our list. This is very crispy and its very difficult to think about making a curry out of.
I have tried a few of baby corn recipes out of my crazy imaginations and will share with all of you here

Method:

Baby corn - 1 packet (6 corns)
Maida flour - 1 tbspn
Bread crumbs and oil as required

Make a paste of maida with salt , chilli powder (if you want) or can add chilly sauce, tomato sauce , garlic paste etc.. You can add the ingredients according to you taste for all these items..or can add anything extra also. The paste shouldnt be too thick or too runny

Now dip the corn one by one on this paste roll over bread crumbs. Fry in very hot oil for few second. take care not to charr the crumps. so turn it up and down in between
Enjoy with tomato sauce.

Semiya/Vermicelli Paayasam

Paayasam are Kids altime favourite.. Not even Kids Adults also love to have Paayasam and Semiya paayasam is the easiest and tastiest of all payasam.

My son loves to have semiya paayasam and we make it very often. Here is how I make this

Milk -1/2 litre
Roasted vermicelli/Semiya -1/2 cup
Sugar -1 cup or as per your likeness for sweetness ( in my family we all like it with mild sweetness )
Milkmaid -1/4 tin
Roasted nuts and kismis- few.
Dried and powdered elaichi/cardamom - a pinch
ghee- 1 tspn

Boil the milk and once boiled add the roasted vermicelli and cook till soft. Stir in between to prevent milk from spilling over. Once it is fully cooked and soft add sugar and stir to dissolve. Add roasted nuts and kismis and elaichi powder and stir keeping on simmer. Finally add 1 tspn of melted ghee on top.Add milkmaid also towards the end ( optional)

Beetroot Pachadi

Pachadi is a Traditional Kerala Cuisine .  It is made using Crud and vegetables with addition of grated coconut and cracked mustard seed. We can make pachadi using variety of vegetables like Lady's Finger, Bittergourd, Ash gourd, Beetroot etc.

Here is the recipe

Ingredients required:

Beetroot grated -1 big
Coconut grated - 1 cup
small onions-2
Garlic-2
Curry leaves-4
Green chillies -4 small
Jeera -1/4 tspn
Mustard seed - 1tspn
Crushed pepper - 1 tspn
Curd (thick) -1 & 1/2 cup

Boil grated beetroot in water with pepper and salt till it is cooked. Meanwhile grind the ingredients from coconut till jeera to a smooth paste. once it is grinded well to a fine paste add mustard seeds and just run the mixer for a single round. The mustard seeds need to be crushed and not grinded well.

Add this mixture to the boiled beetroot and cook till bubbles appear. Reduce the flame to sim. Leave it for 2-3 minutes and switch off the burner.Beat the curd and add it to the warm curry. Leave for few more minutes and then stir. In a kadai heat some oil, add curry leaves till crispy and pour this over the curry. Serve hot with Kerala Rice.( or white Rice )

Fish Fry Masala

I tasted this yummy Dish from a Restaurant with Prawns as the main ingredient. The taste was lingering on to my tongue ever since then and really wanted to try out in my kitchen.. And Hurrah I have succeeded in making it with the same taste and colour. At certain times I would love to appreciate self ;) ;) ;)

Here it goes the picture first and then the recipe following. I want all nonveg lovers to make this at home and send me the feed back.. am sure this dish wont disappoint you :)

I have tried this recipe using mackerel fish. But if you get bigger and thick fleshed fish you can try this out and the taste will be awesome.

Recipe:
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For marinating the fish ( quantity as per the quantity of Fish)

Red chilli powder - 1 tspn
Turmeric powder -1/2 tspn
Salt -as required
Tamarind paste (ready made one) - 1/2 tspn

Marinate the fish for 1-2 hrs and deep fry in oil
For Masala
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Small onions -6 nos
Garlic- 10-15  if small
curry leaves-3 leaves
Dry chillies - 10 nos
Imli paste -1 & 1/2 tspn
Tomato paste - 2 tbspn
Salt and oil as required

In a pan heat some oil and roast chopped onions, garlic, and dry chillies. Grind this with rest of the ingredients and salt to a paste. In the remaining oil in pan add few more curry leaves and once it is crisp add the masala paste. Saute till its dry and raw smell is gone. Pour this on the fried and crispy fish pieces. Serve hot with Rice.

Beetroot Thoran

Thorans are unavoidable recipes in Kerala cuisine. Its a mixture of vegetables ( of any type) with grated coconut and give a nice flavour to the taste.

Here I am sharing with you the recipe of beetroot thoran. You can make thoran with any vegetables like carrot, beans, cabbage, rib goaurd, snake gourd etc.
 I make it in a different way and Here is the recipe of how I make this..

Beetroot -2 nos grated
Green chillies -4 nos
Turmeric - a pinch
Boil the above ingredients with salt, a pinch of turemeric and little water.

to make thoran
Grated coconut -1/2 cup
Small onions chopped a tspn
jeera powder- a pinch
Curry leaves-4-5
oil - as required

Heat oil in a small wok. Add a tspn of mustards allow it to crack.  Add the chopped onions. saute very nicely. Add grated coconut and saute. Add jeera powder, again saute. Add curryleaves.  Now add the cooked vegetables mix well and cover and keep it on sim for few minutes till the flavour blends well
Serve with Rice.

Meen Vattichadhu - A special Kerala Fish curry recipe that goes well with Boiled Tapioca and also steamed Rice

Want to prepare this drooling fish curry ? Well see the recipe below:

Fish -1 kg
Chilli powder -1&1/2 tspn
Turmeric powder - 1/2 tspn
Pepper -1/2 tspn whole
Garlic - 1 pod
Small onions peeled-1 cup
Tamarind -1 lemon size
salt 
Oil (normally in Kerala we use coconut oil as it gives a nice aroma)
curry leaves- few

Soak the tamarind in hot water for sometime to extract maximum juice out of it. Remove the chunks and in the water mix chilli powder, turmeric powder.
Grind 1/2 cup small onions and 1/2 pod garlic together with pepper and without water. Mix this also to the tamarind water add curry leaves, salt and 2 tbspn of coconut oil. Add the remaining small onions and garlic after chopping it nicely and also add fish pieces to this . Cover and cook in a clay pot on medium heat. Cook undisturbed till the gravy reduces to a thick consistency and also till the fish gets properly cooked. When it is done drizzle some oil over the curry and cover it for some more time.

Remember u need not stir the curry in between continously as this make the tamarind turn sour. But can turn the fish pieces to cook the other side also in between. Serve hot with Rice