Moru Kulambu

Moru Kulambu  is an simple and traditional dish. Its quite easy to prepare. Moru Kulambu  can be made using vegetables like Bendi (ladies finger) and white pumpkin. It takes only 20 min to prepare.

INGREDIENTS :

Curd : 1 cup

Mustard seeds : 1 tsp

Urid dhal : 1 tsp

Fenugreek seeds : 1 tsp

Toor dhal : 1 tsp

Coriander seeds : 1 tsp

Cumin Seeds : 1 tsp

Ginger paste : 1/2 tsp

Curry leaves : 1 tsp

Green chilies : 2 Nos

Red Chilies : 3 Nos

Turmeric powder: 1 tsp

Oil : 2 tsp

Coriander leaves to garnish

and salt to taste

PREPARATION :

1. Soak the Toor dhal , Green chillies, Cumin seeds,Coriander seed for half an hour.

2. Grind the above mentioned ingredients with ginger paste and two coriander leaves and mix with curd .

3. Add tumeric powder and salt to curd and stir well.

4. Now Drizzle the oil in the kadai and add season with mustard seeds, urid dhal ,fenugreek seeds and red chillies and saute well.

5. If u need any vegetables to be added you can fry the bendi in oil or boil the pumpkin separately and add to it.

6. Add the Curd mixed with grinded ingredients to it and stir well.

7.Cook in the low flame and till the Moru Kulambu  gets heated.

8. Now the Moru Kulambu is ready to serve.

                                                TASTE IT !!!!  ENJOY IT !!!!

Carrot Rice

 

Carrot rice is simple and delicious. It can be made in 20 min. 

INGREDIENTS:

Carrot : 250 gms

Rice :  1 cup

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Urid dhal : 1 tsp

Hing : a pinch

Curry leaves : 1 tsp

Green Chillies : 4 nos

Small onions : 20 nos

Turmeric powder: 1/2 tsp

Oil : 3 tsp

water : 2 cups

Coriander leaves to garnish

and salt to taste

PREPARATION:

1. Cook the rice with water and salt and keep aside.

2. Grate the carrots and chop the small the onions.

3. Drizzle the oil in the kadai and season with mustard seeds, urid dhal, hing, curry leaves, green chillies and chopped small onions. Saute well till the onion becomes translucent.

4. Add the grated carrots, turmeric powder and salt to it and saute well.

5. when the carrots gets cooked add the cooked rice to it and saute well.

6. Now garnish the Carrot rice with coriander leaves.

7. Carrot rice is ready to serve.

                                                  TASTE IT!!!!  ENJOY IT !!!!

Pepper Chicken Gravy

 

Chicken with pepper makes the dish yummy.Pepper chicken gravy is my favorite dish.It could be served with Parrota, Chapathi and rice also. 

INGREDIENTS:

To Marinate:

Chicken : 500 gms

Ginger & Garlic Paste : 1/2 tsp

Coriander powder : 2 tsp

Chilli powder : 1/2 tsp

Turmeric powder : 1/4 tsp

Salt : 1/4 tsp

For Pepper Chicken Gravy:

Cloves : 6 nos

Cinnamon Stick : 2 Nos

Cardamom : 6 Nos

Green chillies :4 Nos

Onion : 2 Nos (finely Chopped)

Tomatoes : 2 Nos (finely Chopped)

Ginger paste : 1/2 tsp

Garlic Paste : 1/2 tsp

Pepper powder : 1 tsp

Cumin powder : 1 tsp

Garam masala : 1 tsp

Oil : 6 tsp

Coriander leaves to garnish

and salt to taste

PREPARATION :

1. Marinate the Chicken pieces with Ginger & Garlic Paste, Coriander powder,Chili powder,Turmeric powder and Salt for 2 hours and pressure cook the chicken. 

2. Drizzle the oil in the vessel and season with cloves,cardamom, cinnamon stick,chopped onion and green chillies to it. Saute well until the onion becomes translucent.

3. Now add ginger and garlic paste and saute well till the raw smell disappears.

4. Add tomatoes to it and saute well.

5. Add the pressure cooked chicken to it and saute well.

6. Add garam masala ,cumin powder salt and pepper powder to it and saute well.

7. Cook until the oil oozes out from sides of the vessel.

8. Now pepper chicken gravy is ready to serve.

                                                       TASTE IT !!!! ENJOY IT !!!!

Butter Chicken Gravy

 

Chicken with butter makes the dish yummy.Butter chicken Gravy is my favorite dish.It could be served with parrota, chapathi and rice also. 

INGREDIENTS:

To Marinate:

Chicken : 500 gms

Ginger & Garlic Paste : 1/2 tsp

Garam masala : 1/2 tsp

Curd : 1 cup

Turmeric powder : 1/4 tsp

paprika : 1 tsp

Salt : 1/4 tsp

  

For Butter Chicken Gravy:

Cloves : 4 nos

Cinnamon Stick : 2 Nos

Cardamom : 4 Nos

Bay leaf : 2 Nos 

Ginger & Garlic Paste : 1/2 tsp

Red chillies : 3 Nos

Onion : 1 No (finely Chopped)

Tomatoes : 4 Nos (finely Chopped)

Pepper powder : 1/4tsp

Butter : 25 gms

and salt to taste

PREPARATION :

1. Marinate the Chicken pieces with Ginger & Garlic Paste, curd ,Turmeric powder ,Garam masala , paprika and Salt for 2 hours . 

2. Drizzle the some butter in the kadai and season with cloves,cardamom, cinnamon stick, bay leaf  ,chopped onion and red chillies to it. Saute well till the onion becomes translucent.

3. Now add the ginger and garlic paste and saute well till the raw smell disappears.

4. Add tomatoes to it and saute well.

5. Switch of the flame and grind all the ingredients in the kadai and keep aside.

6. Now keep the kadai in the stove and put the remaining butter and add the marinated chicken to it and saute well.

7. Add the grinded  ingredients to it and cook until chicken is done.

8. Garnish Butter Chicken Gravy with coriander leaves. Now butter chicken is ready to serve.

                                                     TASTE IT !!!! ENJOY IT!!!!

 

Chicken Briyani

Chicken Briyani tastes really good. Its quite simple and easy to prepare.Preparation time is 45 min. Its serves for four people.

INGREDIENTS:

To Marinate:

Chicken : 500 gms

Ginger & Garlic Paste : 1/2 tsp

Corriander powder : 1/2 tsp

Chilli powder : 1/4 tsp

Turmeric powder : 1/4 tsp.

Salt : 1/4 tsp

  

For Briyani masala:

Basmathi rice : 2 cup

Cloves : 6 nos

Cinnamon Stick : 2 Nos

Cardommom : 6 Nos

Bay leaf : 2 Nos 

Cashew nuts : 8-10 Nos

Green chillies :4 Nos

Onion : 2 Nos (finely Chopped)

Tomatoes : 2 Nos (finely Chopped)

Ginger paste : 1 tsp

Garlic Paste : 1 tsp

Coriander Powder : 2 tsp

Chilli powder : 1/2 tsp

Pepper powder : 1/2tsp

Cumin powder : 1 tsp

Turmeric powder : 1/4 tsp

Garam masala : 1 tsp

Curd : 1 cup

Coriander and mint leaves : 1 cup

Safron a pinch dissolved in 1tsp of milk ( if needed can be used)

Water : 2 1/2 cup

Oil : 6 tsp

Ghee : 3 tsp

and salt to taste

PREPARATION :

1. Marinate the Chicken pieces with Ginger & Garlic Paste, Coriander powder,Chilli powder,Turmeric powder and Salt for 2 hours and pressure cook the chicken. 

2.Soak the rice in water for 20 min.Pour the ghee in the kadai and season with some of the cloves,cardamom, cinnamon stick, bay leaf  and add the rice. Stir well for few min and half cook the rice with 2 1/2cup of water. Add Saffron a pinch dissolved in 1tsp of milk to it if needed.

3.Drizzle the oil in the vessel and season with remaining spices,cloves,cardamom, cinnamon stick, bay leaf   cashew nuts,chopped onion and green chillies to it. Saute well until the onion becomes translucent.

4. Now add the ginger and garlic paste and saute well till the raw smell disappears.

5. Add coriander powder, chilli powder, turmeric powder, cumin powder and saute well.

6. Add tomatoes and saute well.

7. Add coriander leaves,mint leaves ,curd and garam masala and saute well.

8. Finally add  pressure cooked chicken to it and cook slowly in the low flame.

9. Take a kadai and  arrange the rice and chicken masala in alternate layers and cook slowly in a low flame for 15 min.(or) Preheat the oven for 5 min  and grease the pan with oil and place the rice and chicken masala in alternate layers and cover with aluminum foil and cook for 20 to 22 mins.

10. Now chicken briyani is ready to serve.

                                                     TASTE IT !!!! ENJOY IT!!!!

 

Crab Pepper Fry / Nandu Pepper Fry

This is one of my mom's fabulous dish.Cinnamon adds good flavor to crab.Its tastes good. Preparation time is only 25 min.

INGREDIENTS:
Crab : 500 gms
Small onion : 20 mos( finely chopped)
Chilli powder : 1/2 tsp
Coriander powder: 1 tsp
Turmeric powder : 1/4 tsp
Fennel seed : 1 tsp
Oil : 3 tsp
Salt to taste
Coriander to garnish
To grind
Cinnamon : 4 mos
Pepper - 1 1/2 tsp
Kas kas : 2 tsp
Ginger paste : 1 tsp
Garlic paste : 1/2 tsp
Coconut : 1 cup
Cumin seeds : 1 tsp

PREPARATION :

1. Drizzle the kadai with oil and add Cinnamon , Pepper , kas kas, Ginger and garlic ,Coconut ,Cumin seed, Fennel seed and saute well.

2. Grind Coarsely the ingredients .

3. Pour the Oil in the Kadai and add the  fennel seed and saute well.

4. Add the finely chopped Onions to it and saute well till the onion becomes translucent.

5. Add  Coriander powder , turmeric powder and chilli powder to it and saute well.

6. Add the coarsely grinded ingredients and salt to it  and saute well till the raw smell disappears.

7. Finally add Crab to it and saute well .

8. Keep the stove in medium flame. Crab gets cooked in 5 min.

9. Garnish crab pepper fry with coriander leaves and now its ready to serve.

                                          TASTE IT !!!!! ENJOY IT !!!!

Mushroom Briyani / Mushroom rice

Mushroom Briyani tastes really good.Preparation time is 45 min. Its serves for four people.

INGREDIENTS:

Basmathi rice : 2 cup
Mushrooms : 250 gms

Cloves : 6 nos

Cinnamon Stick : 2 Nos

Cardommom : 6 Nos

Bay leaf : 2 Nos 

Cashew nuts : 8-10 Nos

Onion : 2 Nos (finely Chopped)

Tomatoes : 2 Nos (finely Chopped)

Ginger paste : 1 tsp

Garlic Paste : 1 tsp

Coriander Powder : 2 tsp

Chilli powder : 1 tsp

Curd : 6 tsp

Pepper powder : 1/4 tsp

Cumin powder : 1/2 tsp

Turmeric powder : 1/2 tsp

Garam masala : 1/2 tsp

Coriander and mint leaves : 1 cup

Safron a pinch dissolved in 1tsp of milk ( if needed can be used)

Water : 2 1/2 cup

Oil : 6 tsp

Ghee : 3 tsp

and salt to taste

PREPARATION :

1.Soak the rice in water for 20 min.Pour ghee in the kadai and season with some of the cloves,cardamom, cinnamon stick, bay leaf  and add the rice. 

2.Stir well for few min and half cook the rice with 2 1/2cup of water. Add Saffron a pinch dissolved in 1tsp of milk to it if needed.

3.Drizzle the oil in the vessel and season with remaining spices,cloves,cardamom, cinnamon stick, bay leaf   cashew nuts, and chopped onion. Saute well until the onion becomes translucent.

4. Now add the ginger and garlic paste and saute well till the raw smell disappears.

5. Add coriander powder, chilli powder, turmeric powder, cumin powder and saute well.

6. Add tomatoes and saute well.

7. Add coriander leaves,mint leaves ,curd and garam masala to it and saute well.

8. Finally add  mushrooms to it and cook slowly in the low flame.

9. Take a kadai and  arrange the rice and mushroom masala in alternate layers and cook slowly in a low flame for 15 min.(or) Preheat the oven for 5 min  and grease the pan with oil and place the rice and mushroom masala in alternate layers and cover with aluminum foil and cook for 20 to 22 mins.

10. Now mushroom briyani is ready to serve.

                                                     TASTE IT !!!! ENJOY IT!!!!

 

Fish Briyani / Fish rice

Fish Briyani tastes really good. I used king fish for this recipe.Preparation time is 45 min. Its serves for two to three people.

INGREDIENTS:

To Marinate:

Fish : 4 to 5 pieces

Ginger & Garlic Paste : 1 tsp

Chilli powder : 1 tsp

Turmeric powder : 1/2 tsp.

Salt : 1/4 tsp

  

For Briyani masala:

Basmathi rice : 1cup

Cloves : 3-4 nos

Cinnamon Stick : 1

Cardommom : 3-4 Nos

Bay leaf : 2 Nos 

Cashew nuts : 8-10 Nos

Onion : 2 Nos (finely Chopped)

Tomatoes : 2 Nos (finely Chopped)

Ginger paste : 1 tsp

Garlic Paste : 1 tsp

Coriander Powder : 2 tsp

Chilli powder : 1 tsp

Pepper powder : 1/4 tsp

Cumin powder : 1/2 tsp

Turmeric powder : 1/2 tsp

Garam masala : 1/2 tsp

Coriander and mint leaves : 1 cup

Safron a pinch dissolved in 1tsp of milk ( if needed can be used)

Water : 1 cup

Oil : 6 tsp

Ghee : 3 tsp

and salt to taste

PREPARATION :

1. Marinate the fish with Ginger & Garlic Paste, Chilli powder,Turmeric powder and Salt for 1/2 an hour and shallow fry the fish in the oil for minute. 

2.Soak the rice in water for 20 min.Pour the ghee in the kadai and season with some of the cloves,cardamom, cinnamon stick, bay leaf  and add the rice. Stir well for few min and half cook the rice with 1 cup of water. Add Saffron a pinch dissolved in 1tsp of milk to it if needed.

3.Drizzle the oil in the vessel and season with remaining spices,cloves,cardamom, cinnamon stick, bay leaf   cashew nuts, and chopped onion. Saute well until the onion becomes translucent.

4. Now add the ginger and garlic paste and saute well till the raw smell disappears.

5. Add coriander powder, chilli powder, turmeric powder, cumin powder and saute well.

6. Add tomatoes and saute well.

7. Add coriander leaves,mint leaves and garam masala and saute well.

8. Finally add  fish to it and cook slowly in the low flame.

9. Take a kadai and  arrange the rice and fish masala in alternate layers and cook slowly in a low flame for 15 min.(or) Preheat the oven for 5 min  and grease the pan with oil and place the rice and fish masala in alternate layers and cover with aluminum foil and cook for 20 to 22 mins.

10. Now fish briyani is ready to serve.

                                                     TASTE IT !!!! ENJOY IT!!!!

  

Mushroom Curry

Mushroom curry is my favourite dish. This dish can be served with rotis, naan and parathas.

INGREDIENTS:

To marinate:

Mushroom : 250 gms

Garam masala powder : 1 tsp

Ginger and garlic paste : 1/2 tsp

lemon juice : 1 tsp

Turmeric powder : 1/2 tsp

Curd : 3 tsp

For Curry

Cloves : 2 nos

Cardamom : 4 nos

Cinnamon : 2 strips

Onion : 1 No

Tomatoes : 2 Nos

Cumin seeds : 1 tsp

Green Chillies : 4 Nos

Ginger Paste : 1/2 tsp

Garlic Paste : 1/2 tsp

Chilli powder : 1 tsp

Coriander powder : 1 tsp

Pepper powder : 1/4 tsp

Oil : 4 tsp

Coriander leaves to garnish

and Salt to taste

PREPARATION:

 1.Marinate the mushroom with Garam masala powder, lemon juice,Turmeric powder,Ginger and garlic paste and Curd for 15 min.

2. Chop the Onion and tomatoes into small pieces.

3. Pour the oil in the kadai  and add Cardamom ,Cloves ,Cinnamon and  cumin seeds and sauté well.

4. Add Chopped Onions and Sauté well till the onion becomes translucent.

5. Add the ginger and garlic paste to it and sauté well.

6. Add Coriander powder, Chilli powder , pepper powder and salt to it and sauté well.

7. Add the chopped tomatoes to it and sauté well.

8. Finally add the marinated mushrooms to it and sauté well. Mushrooms gets cooked in 5min.

9. Now Garnish the mushroom curry with coriander leaves and its ready to serve.

                                                  TASTE IT !!!!    ENJOY IT!!!!!!

Banana Halwa

Banana  Halwa is desert which can be prepared in 15 min.It tastes good.

INGREDIENTS: 

Banana : 5 Nos

Ghee : 6 tsp

Sugar : 6 tsp

Cashewnuts : 15 nos

Cardamom : 4 nos

PREPARATION :

1. Chop the bananas into small pieces.

2. Take a sauce pan and pour the ghee.Add cardamom and cashew nuts to it and sauté well.

3. Add chopped bananas to it and stir well.

4. Add  sugar to it .Stir till the bananas gets sticky.

5. Finally the oil oozes out from the halwa.

5. Now its ready to serve. Garnish with cashew nuts...

                                                  TASTE IT !!!! ENJOY IT!!!!

Bitter Gourd fry / Pavakkai poriyal

I love bitter gourd recipes. It is a simple recipe which i like to have it with curd rice.Preparation time is only 20 - 25 min. It serves for two people.

INGREDIENTS:

Bitter guard : 2 nos 

Mustard seeds : 1 tsp

Urid dhal : 1 tsp

Asafetida (hing) : a pinch  

Curry leaves : 1 tsp

Dried red chillies : 2 Nos

Onion : 1 nos ( chopped)

Coriander powder : 1 tsp

Chilli powder : 1 tsp

Oil : 2 tsp

and salt to taste.

PREPARATION :

1.Keep the kadai in the stove in medium flame.

2.Pour the Oil and season with Mustard seeds, Urid dhal, Hing,Curry leaves and red chillies.

3.Add the chopped onion to it and saute well till the onion becomes translucent.

4.Add the chopped bitter gourd to it and saute well.

5.Add the coriander powder and chilli powder to it.

6. Finally cook until the bitter gourd is done.

                                              TASTE IT !!!.... ENJOY IT!!!!!

Fish Curry / Kerala Fish Curry

I have tried this recipe with few fishes likes kudiphu fish,king fish, black pomfret, red mullet and needle fish (murral). I personally think that the curry tastes best with murral & red mullet. To this curry you can also add  raw mango pieces; this gives a good flavour and taste. 

You might have observed that the fish pieces break after adding to the curry; to prevent that you can marinate the fish with turmeric powder, chilli powder and salt  for half an hour and shallow fry in the oil for a minute and then add to the gravy. It takes only 30 to 45 mins to prepare.

As any other fish curry, this one also tastes best when served with rice. 

INGREDIENTS:

    Fish pieces : 8-10 nos 

    Small onion :  20 nos

    Garlic pods finely chopped : 1tsp

    Ginger finely chopped : 1tsp

    Tomatoes : 2 (finely Chopped)

     Kodampulli (gangaimli in Hindi): 2 to 3 nos

    Chilli powder : 11/2 tsp

    Coriander powder : 3 tsp

    Turmeric powder : 1/2 tsp

    Fenugreek seeds : 1 tsp

    Coconut milk : 1 cup 

    Green chillies : 3 to 4 Nos ( slit into half along lengthwise)

    Curry leaves : few
    Coconut oil or refined oil - 3 tsp

    and salt to taste

PREPARATION:

1. Finely chop the ginger, garlic, Onion and Tomatoes

2. Soak the kodampulli in warm water so that it softens up.

3. Place the kadhai on the stove in medium flame. Pour the oil into the vessel and season with fenugreek seeds,curry leaves and green chillies.

4.Add chopped small onions and sauté well until the onion becomes translucent. Then add  chopped ginger and garlic to it .

5. Then add turmeric powder, chilli powder,coriander powder and sauté well till the raw flavour of the spices is no more.

6. Add chopped tomatoes to the mixture and sauté well till it becomes a fine paste.

7. Then add coconut milk and salt to the mixture and stir the mixture for another 5 min.

8. Add Kodampulli to it and leave it under medium flame for 5 min.( you can use tamarind instead of Kodampulli, but prefer Kodampulli for an authentic Kerala taste)

9. Add fish to it and  simmer the stove; cook till the oil becomes visible in the gravy.

10. Now the kerala fish curry is ready to serve.

                         TASTE IT ... ENJOY IT.......