Fit for a taste

Ingredients ;   White rice: 1 cup Cooked rice :a handful Water as per consistency Salt as per taste.    Preparation  : 1.Wash and Grind the rice n cooked rice by adding water to a smooth batter of thick consistency like of dosa batter. 2.Switch on the stove and keep in medium flame.Take a  kadai and  add half oil . 3.When the oil is hot, pour a ladleful of batter to it and wait till it rises.Turn over the appam and wait till its cooked well. 4.Remove and strain the extra oil. 5.Repeat the same with rest of the batter and the appam is ready to serve with nadan mutton curry.

After a long gap of 9 years I am back to my blog with my first recipe mutton biriyani with the updated version. Ingred ients : For Biriyani masala Mutton :500 g Onion chopped :4 medium Tomato: 2 medium Green chilly : 4 to 6 (as spicy ) Garlic pods: 7 Ginger : 2small round pieces Coriander leaves : 10 Garam masala : 1 tbspn Turmeric :1 tsp Salt :as required Oil :as required Whole garam masalas like ( cardamom, cloves and cinnamon ) Pepper powder :3 tsp

Ingredients: Karimeen - 3 big Red chilly powder - 3 tbsp Turmeric powder - 1 tsp Ginger - garlic paste - 1 tbsp Pepper powder - 1/2 tsp Salt - as needed Lemon - 1 big or Vinegar - 2 tbsp Water - few drops to make a thick paste Curry leaves - a few Oil - to shallow fry( 4 tbsp ) Preparation: 1.Clean the fish well in water using salt and a tsp turmeric powder.Using knife, make 3 to 4 gashes on each side of the fish. 2.In a bowl,mix redchilly powder,turmeric powder,black pepper powder,ginger - garlic paste,lemon juice,salt and a few drops of water to make a thick paste.Add curry leaves too... 3.Marinate the fish with  this paste on all the sides and gashes and refrigerate for 1 or 2 hours and keep outside 30 minutes before frying. 4.In a non stick fry pan,add oil and when hot, place the marinated fish and shallow fry on medium heat for about 15 minutes and turn over and fry the other side too for another 15 minutes .When both the sides are done,re...

Ingredients: Vellarikka/lemon cucumber - 1/2 of 1 small Chakkakuru/jackfruit seed - 2 cups Onion - 1/2 of 1 small Tomato - 1/2 of 1 medium Chilly powder - 1 tbsp Turmeric powder - 1/2 tsp Coconut grated - 1/2 cup or as much u need Water -  2 cups or as needed Salt - as needed Mustard seeds - 1 tsp Garlic - 2 pods Curry leaves - 1 or 2 twigs Preparation: 1.Remove the skin ,peel and cut the jackfruit seed  into 2 and then into small pieces.Peel and cut the vellarikka into half,remove the inner seed and chop vellarikka/lemon cucumber roughly into  pieces. 2.In a pressure cooker, add the jackfruit pieces,vellarikka pieces, sliced and chopped onion and tomato,chilly powder,turmeric powder along with water and salt.Mix ,close the lid and cook on medium flame for upto 4 or 5 whistles.Switch off and allow it to rest until pressure releases. 3.Add the grated coconut and allow it to just boil. 4.In another small p...

Ingredients: Cabbage - 2 cups Onion - 1/2 from 1 small Tomato - 1/2 from 1 small Green chilly - 2 or 3 Curry leaves - 1 twig Mustard seeds - 1/2 tsp Garlic - 2 pods crushed Salt - as needed Oil - 2 tbsp Turmeric powder - 1/2 tsp Coconut grated - 1/2 cup fresh or frozen Preparation: 1.Grate cabbage using a grater thinly and put in a bowl , add warm water and salt ,wash thoroughly and strain using a strainer . 2.To a saucepan,add the strained cabbage,sliced and chopped onion,tomato ,green chillies and turmeric powder ,salt and mix well using a spoon. 3.Cover with lid and cook on low heat till almost done.Add the grated coconut to it and saute for few more minutes. 4. In another pan heat oil and splutter mustard seeds and add curry leaves along with crushed garlic pods . Add this to the cabbage thoran and switch off .Mix and serve with plain rice and any curry. I am sending this to the Kerala Kitchen Event  hosted by Julie of E...

Ingredients ; Beef - 1/2 kg For marination: Onion - 1 &1/2 medium Ginger - 1 small piece Garlic - 4 pods Red chilly - 3 or red chilly powder -3 tsp Corriander or corriander powder - 1 tbsp Turmeric powder - 1/4 tsp Vinegar - 2 tsp Salt - as needed For tempering:  Coconut oil - 3-4 tbsp Curry leaves - 2 -3 twigs Onion - 1 medium Green chilly - 1 slitted Thenga kothu - 1/2 cup or 1 cup ( as u need, i dint have it handy,so dint use) Pepper powder - 1 tsp Garam masala powder - 1 tsp Preparation: 1.Clean beef and cut into small cubes.In a grinder, just pulse onion, ginger,garlic,red chilly and corriander until crushed upto 3 seconds. 2.Marinate cleaned beef with the above crushed mix and add turmeric powder,salt and vinegar to the mix. Mix well and keep aside for upto 15 to 20 minutes. 3.Add 2 tbsp water to it and in a pressure cooker,cook the beef until done( it depends on the beef,how much whistle it takes)may b 4 or upto 7 in medium h...

Ingredients: Raw plantain - 2 medium Red chilly powder - 1/2 or 1 tsp Turmeric powder - a pinch Salt- as needed Water - as needed Oil - 2 tbsp Mustard seeds- 1/4 tsp Curry leaves - 1 twig Garlic pods - 2 crushed Grated coconut - Preparation: 1.Wash and cut plantain into small pieces 2.In a saucepan, pour 1/2 cup water and add the raw plantain pieces,redchilly powder,turmeric powder and salt.Heat on medium flame till the plantain gets cooked.(add water if needed to get cooked) 3.Add the grated coconut and mix well . 4.Heat another pan, add 2 tbsp oil and when hot splutter mustard seeds,add curry leaves and crushed garlic and saute for 30 seconds. 5.Add this to the cooked plantain and switch off . 6. Serve as side dish for rice. 

Ingredients : Chicken - 1/2 kg Onion - 6 medium sliced Ginger & garlic - 2 tbsp each Curry leaves - few Green chilly - 1 slitted Red chilly powder - 3 tsp Corriander powder - 3 tsp Turmeric powder - 1 tsp Garam masala powder - 1 tsp Salt - as needed Oil- 6 tbsp or as needed Preparation: 1.Wash the chicken pieces well and marinate with redchilly powder,corriander and turmeric powder and salt for 30 - 1 hour in refrigerator or outside.. 2.Heat oil in a kadai, add onions,green chilly, curry leaves and saute till brown and translucent. 3.Add ginger and garlic crushed,saute for few seconds  until raw smell goes.  4.Add the marinated chicken and cook on low flame till the chicken gets cooked.  5.Garnish with coriander leaves and sprinkle garam masala powder, switch off the flame.Allow it to rest for half an hour or more coz it tastes better when kept long and colour too changes to dark brown.(i was in hurry...

Recipe source: shabs cuisine  Ingredients: Chicken - 1/2 kg Onion - 2 medium chopped Tomato - 1 medium chopped Green chilly - 3 - 4 slit lengthwise Garlic and Ginger -1 tbsp each crushed Turmeric powder - 1/2 tsp Whole spices (cardamom,cloves)- 2 each & cinnamon - 2 small pieces Coconut milk- 1 & 1/2 cup thick and 1 cup thin milk Cashewnuts - 10 -15 Corriander leaves -few to garnish Garam masala - to sprinkle Oil - 3 tbsp Salt - as needed Preparation: 1.Soak cashewnuts in 1/2 cup water for 15-30 minutes. 2.Wash & clean chicken well and drain. 3.In a pan, heat oil ,add chopped onion,whole spices and slit green chillies and saute onions till translucent. 4.Add in the crushed ginger and garlic, saute until raw smell goes and onion turns golden brown. 5.In a grinder, grind 2 to 3 cups fresh grated coconut with 1 & 1/2 cup of water and extract thick milk out of it in a bowl and keep aside,then add another cup of ...

Ingredients : Long grain rice / white rice - 1 cup Rice flakes / poha/ aval - 1 cup Water - as required Yeast - 1 tsp Sugar - 1 tsp Salt - as required Preparation; 1.Soak rice for 2 to 4 hours  and soak rice flakes in water15 minutes before grinding. 2.In half cup of luke warm water, add yeast and allow to rise for upto 10 minutes. 3.Drain rice and  put in grinder,grind well  by adding little water .To this add the  soaked rice flakes and little water and blend well again till smooth and dropping consistency(not pouring).Add water accordingly if its difficult to grind and not lot of water that batter becomes thin. 4. Add yeast  mix and just give a pulse. 5. Pour it to a large vessel and add salt and sugar,mix well and keep covered in a warm place upto 6 -8 hours or until the batter is fermented. 6.When the batter is fermented,bubbles appear on top and its risen well. Do not stir. 7.Place appachatti on medium flame and using ...

Ingredients: Fish -12 pieces ( can use any fish, i used king fish) Red Chilly powder - 4 tsp Coriander powder-1/2 tsp Turmeric powder -  1/4 tsp Rice flour - 1 tsp Lemon - 1 big Salt - as required Water - as required to make a thick paste Oil - as required  to fry Preparation : 1.In a bowl add all the above ingredients except fish . 2. Make a thick paste. 3.Clean the fish well in tap water( add a bit salt and turmeric while cleaning )and drain. Add this to the prepared marination and marinate for 1 hour. ( refrigerate 1/2 an hour and keep out for the next 1/2 an hour) 4.Heat oil in a pan and add the fish pieces. 5.Turnover and fry until done. Serve with rice and curry!