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Wednesday, October 2, 2013

Spicy Indian Chicken Curry

                        Always wish to try and give a new taste to our normal chicken curries.. Just passed through this recipe posted by one of the members 'Princy Eby' of  'Ammachiyude Adukkala'(a famous group in facebook). Her picture also was perfect to make us feel to try out this dish. I think even the preparation was interesting as there were many steps to be incorporated together. Do each thing differently and just add it together and cook for sometime. It is an easy process.

                       However the process is, the flavor was just amazing. Even while I was cooking, it I felt sure about the taste as the aroma had that guarantee ! The freshness of  garam masala, the pureed tomatoes & the semi fried chickens which were just so adorable. Do take the same amount of all ingredients please. Let's see how it goes..

                       For a party night, do prepare this different chicken curry and make them ask you the recipe. You will feel delighted ... I know that feeling ... So who wants my favorite leg piece..?

Ingredients (to roast and grind)

1. Cardamom/Elakka/Elaichi - 4
2. Cloves/ Grambu - 4
3. Cinnamon/ Patta -3
4. Fennel seeds/ perum jeerakam - 1 tsp

Ingredients (to make masala paste)

5. Garlic - 3 pods
6. Ginger - 1 tbsp (chopped)
7. Turmeric powder- 1tsp
8. Coriander powder - 3 tbsp
9. Chilly powder - 1 1/2 tbsp

Ingredients (to marinate chicken)

10. Chicken - 1 kg
11. Salt - 1 tsp
12. Turmeric powder - 1 tsp
13. Freshly squeezed lemon juice - of 1 lemon


14. Tomato - 3 (big)
15. Onion - 3 (big)
16. Nuts - 25 - 30 
17. Coriander leaves - 1 tbsp (chopped)

Preparation (of different process invloved)

~Marinate chicken pieces with salt, turmeric powder & lemon juice for atleast one hour.

~Meanwhile slightly roast the garam masala ingredients from 1 to 4 & grind them to a powder and keep aside.

~Cut tomatoes into two pieces each & cook it with 1 cup water until they become mushy enough. (press with spoon in between. Cook with closed lid)
~Let the mushy tomatoes cool & remove the skin with your finger tips.

~Grind all the ingredients from 5 to 9 with 1/ 2 cup water to make a masala paste and keep aside.
~Heat a fry pan with 1/4th of oil and semi fry the chicken pieces. (both sides) and keep aside.

~Grind the cashew nut to a powder add little water  & grind again and make a paste and keep aside.

Preparation (of curry)

~Heat 1 tbsp oil & saute the onions.
~Add the masala paste which have been grinded (ginger, garlic and powders) and salt and mix well.
~Add the semi- fried chicken along with pureed tomatoes & freshly grinded garam masala and 1 and half cup of water.

~Mix well and cook in high flame with closed lid.
~When the chicken is half cooked, add the nuts paste & combine well.
~Check the taste and adjust chilly powder and salt according to your taste.
~When the gravy thickens up, reduce the flame and add coriander leaves and remove from flame.

Tuesday, September 24, 2013

Pomegranate(Anar) Mocktail

                A very refreshing cocktail with fresh, red & juicy pomegranates along with the tropical tastes of lemon & oranges...I just gulped the whole juice in my glass without a stop...Usually my hubby is not very interested in pomegranates, even though i keep reminding him its good for your health, some sort of bitter taste he feels while having them...(I never felt the same, so can't explain)...But for this cocktail, i don't know what happened, it was really a different taste...Perfect to quench your thirst with a freshness !!! It looks so festive to me...

               Even though removing the pomegranate fruit seeds from its inside was a really tough & tiring job (I don't like doing it).., the end result made me happy to prepare it again....Always be careful to squeeze & add the fresh orange juice just before serving, since the taste of orange juice changes with time....The recipe is not much difficult, but the combo was really soothing to our hearts wanting more....Even kids adore these..!!


1. Pomegranates/Anar/ Madalam - 4 big ones
2. Lemon - 2 small
3. Oranges - 1 large
4. Sugar - As much reqd
5. Water - 2 long glasses
6. Pomegranate seeds - 2 - 4 tbsp
7. Mint  leaves - 1 or 2


~Get ready our pomegranate fruit seeds separated from its inside & add it to your blender along with very less water, just to get it blended (about 1 cup) 

~Blend nicely & strain well to a jug.
~Now just wash the blender with little water & add the strained pomegranate juice into it.
~Squeeze 1 lemon juice along with 5 to 6 tbsp of sugar & rest of the water & blend well.
~Check the taste & add the rest of lemon juice & sugar accordingly.
~Refrigerate this juice for atleast half an hour.
~Just before serving squeeze fresh orange juice into the prepared pomegranate lemonade with 1 or 2 mint leaves & shake well inside a closed jug.
~Serve into tall glasses with ice cubes & 1 or 2 tbsp of pomegranate fruit seeds...

Wednesday, September 18, 2013

Nutty Dates Payasam / Nutty Khajur Kheer

                 Ohh my !! The easiest & tastiest Payasam I have ever prepared...It just took minutes...So easyy...Im sure many of you would definitely give this a try soon...Make atleast half the quantity I have mentioned below..Ssooo creamyy, chewyy, nutty & all the more healthy... Nuts, Badam & Dates...The best combo ever...I didnt want to chew the dates i made a paste out of it...I think the flavor just increased...Ahh.... My kid was actually licking the whole bowl...Slurpp !!!

               Sorry for being late in posting this recipe..HAPPY ONAM to all my readers...Actually its belated Onam wishes...My kid drizzled water over my lap top & had to wait long to get it repaired...My hubby is not yet free from the shock of the incident cost..Thanks to him that atleast now I could share this easy recipe with you... Hope all enjoyed a very joyous, fun filled and yummy onam...Do check out my Dates Delight in which I have given more info about the use of Dates..



1. Dates - 20 (pitted & chopped)
2. Almond Paste - 1 tbsp (soak 3-4 almonds in water,peel the skin & grind to smooth paste with little water)
3. Almonds - 10 (chopped)
4. Rava /Semolina /Sooji - 1 tbsp
5. Jaggery - 3-4 tbsp (grated)[according to sweetness of dates]
6. Milk/Coconut milk - 4 cups
7. Cardamom powder - 2 tsp
8. Water - 1 cup
9. Ghee - 1 tbsp (unmelted)
10. Cashew nuts - 10-12 (halved)

11. Condensed milk - 1 -2 tbsp (optional)
12. Salt -  a pinch


~ Heat ghee in a non-stick cookware.
~Saute nuts in it till light golden brown & remove it from ghee & keep it aside.
~Add the chopped dates to the ghee & saute for 1 min.
~Pour the water & cook the dates till mushy (close the lid & cook. Stir occasionally)[make sure the water does not dry up]

~Press the dates with your long spoon to make them mushy.
~Now add 2 cups of milk, almond paste, rava, jaggery  & let it boil.
~Now reduce the flame & add the rest of the milk & allow it to boil again.
~Check the sweetness & adjust with jaggery/condensed milk & add salt.
~After it has boiled, reduce the flame & cook for 2 mts & add your sauteed nuts to it & mix well...your lovely payasam is ready.
~As almond paste & rava is added the payasam will become thicker by time so don't cook for long.
~Can add 2 or 3 chopped dates also at the end.

Linking to : Nayna's Let's Cook with Coconut

Linking to : Valli's Kid's Delight 
Linking t o : Amrita's Party with Giveaways

Saturday, August 24, 2013

Carrot Laddu (Gajar Ka Ladoo)

               After a long time I'm posting something sweet...Special thanks to Febina Ku of Cooking Junction/Febi's Cookbook for this easy & wonderful recipe of ladoos... It was just melting in our mouths...A beautiful version of carrot halwas...Bright coloured carrots with nutty almonds gave a fantastic texture  to these soft soothing sweet balls....Condensed milk helps a lot for binding the ladoos with a touch a sweetness & love.......Seriously couldn't stop ourselves from licking our fingers after having them...I just made half of this recipe for the first time, as a trial...Later I had to prepare once again to meet our cravings...If you have a sweet tooth, these are just irresistible !!!

              Can add lots of dry fruits so children will definitely love to eat these, which is different and also good for health....Addition of coconut also gave a great twist...Even kids can prepare these easy ladoos...Getting the carrots & coconuts grated are the only difficult part here...Rest is just stirring & rolling & finally yum yum yummmmmm......It just drives you Nuts !!!!

             This sweet is just perfect for any occasion...Indeed a crowd pleaser...As I saw many of co-bloggers posting sweets for Raksha Bandhan, my craving to have something really sweet began...We never enjoyed the festival of Raksha Bandhan in our state...Still having a sweet is not a barrier for that...So Carrot Ladoo was the choice...Something sweet & simple !!



1. Carrots - 2 cup (grated)
2. Coconut - 1 1/2 cup (grated)
3. Condensed milk - 1/2 cup 
4. Rose Water - 2 1/2 tbsp
5. Cardamom  powder - 1 1/4 tsp
6. Almonds/Badam - 30 (chopped)
7. Pistachios - A handful (optional)
9. Ghee - 2 tbsp


~Heat ghee in a saucepan.
~Saute the carrots in it for 10 mts (stirring occasionally for even cooking)
~Add condensed milk & cook for 3 mts. (until the carrots drink up the condensed milk)
~Add coconut, chopped almonds, rose water, cardamom powder & mix well.
~Cook for 1 min & check the sweetness.
~Adjust by adding more condensed milk or sugar.
~Cook in medium flame for 2-3 mts until the mixture becomes dry enough.
~Remove from flame & allow it to cool.
~Grease your palms with little ghee & roll out your ladoos.
~Garnish each ladoo with broken almond or a pistachio as your wish...
~Can refrigerate for after use also...Before serving, do warm up them a little bit in an oven..If you like the colder version, thats also a good option....Anyways, we love it the hot they become more softer...

Yummy, munchy & healthy Caroot Ladoos ready to serve !!
Linking to : Shazia's  100th Post Giveaway in Cutchi Kitchen

Wednesday, August 21, 2013

Spicy Kerala Mutton Curry (Restaurant Style)

                       Had tried out many curries with mutton, but never ever got our favorite restaurant style taste.....This time the combo just worked perfect... I was not intending to post this recipe when I made it, as I was just trying out my luck..... But after seeing the finished gravy and enjoying it with kerala porotta, I couldn't resist taking a picture of what was left and post it.... So decided to share this easy one hour curry to all my dears out there...Go ahead, next time you buy mutton at home, keep aside half kg of it, & give this curry a try...Actually this is a must try recipe specially for parties...The roasted masala & the tempering gives this kinda delicious aroma and flavor to my mutton curry! 


1. Mutton - 1/2 kg

Ingredients (to roast & grind)

2.Coconut - 3/4 cup
3. Whole Black Peppercorns - 1 tsp
4. Fennel seeds - 1/2 tsp
5. Cloves - 3
6. Cinnamon - 3-4 small pieces
7. Shallots - 3 (thickly sliced)
8. Curry leaves - 1 spring
9. Dry Red Chilly - 2 (or use chilly powder)
10. Whole Coriander seeds - 1 tbsp (or use coriander powder)

Ingredients (for masala)

11. Onion - 3 (medium)
12. Ginger - 1 1/2 tsp (grated)
13. Garlic - 1 1/2 tsp (grated)
14. Chilly powder - 1 tsp
15. Tomato - 1 (medium) 
16. Hot water - 2 cups

Ingredients (for tempering)

17. Shallots - 4 (thinly sliced)
18. Whole Black peppercorns - 4-5
19. Curry leaves - 1 spring
20. Coriander leaves - 1 1/2 tbsp (chopped)

Preparation (of roasted masala)

~Heat 1 tbsp oil & roast the ingredients given to roast until golden brown.
[If using coriander powder & chilly powder, then add them after removing from flame & mix well when hot itself, else the powders will burn]
~Allow the roasted mix to cool & grind to a powder.
~Add 1/2 cup water & grind well to a paste & keep aside.

Preparation (of mutton)

~Clean mutton with water thoroughly & keep them dry.
~Heat 1 tbsp oil in a pressure cooker & saute the sliced onions with little salt.
~Add ginger & garlic & stir cook for 2 mins.
~Add tomato & cook till mushy.
~Add chilly powder & mix.
~Add mutton with hot/boiling water & mix well.
~Close the pressure cooker & cook till mutton softens. (5-8 whistles..depends on the mutton)
~Open the lid after the steam releases. [Make sure the mutton is cooked]
~Now transfer this cooked mutton with water to a non-stick saucepan (optional)
~Add the roasted masala & stir well & cook in high flame for 5 mins.
~Check the taste & adjust salt, chilly powder accordingly.
~Cook for another 5 mins in medium to low flame until the gravy thickens to your choice.
~If required, 1tsp maida mixed in 2 tsp water can be added to thicken the gravy (optional)

Preparation (of tempering)

~Heat 1 tbsp oil & add peppercorns.
~Saute the sliced shallots for 2mins.
~Add curry leaves & coriander leaves & mix well & remove from flame.
~Add this tempering to the prepared mutton curry, mix well & serve hot & enjoy the lip smacking taste !!

Thursday, August 15, 2013

Foodabulous Fest - July Series - Ramadan & Mango Delicacies Round Up !!!

        Wowww...Just had a fabulous time hosting this event, specially during the time of Ramadan....The time when most of the wonderful dishes get ready to your table...Got 208 wonderful entries....Really happy to see the support....Special thanks to Preeti Garg of Simply TADKA for giving me this oppurtunity..First time hosting an event...even though i have conducted events my own...
Also cannot forget to mention the support of our 2 sponsors....
Nityasya & Peach Collections....

         My son tripped off my lap, & all the delay for this round up was just to get it repaired...Also after getting it, had a tough time preparing the round up, as there were soo many entries...Special thanks to Priya Anandakumar of Yummy Foods, Nawal Althuaf of Love From Kitchen , Lincy Patel of Home Cook Food &  many more whose contribution made this event a grand success...

         Hope all had a wonderful time linking in your entries & checking out recipes of others too....All the recipes just look mouthwatering...Will provide the round up as 2....One part for mangoes & one for Ramadan recipes....& at the end we will see who are the 2 lucky winners...So lets begin the journey !!!

Majority of the entries were of Ramadan...So just categorised them for a better search....
To check out the Ramadan entries click the below links...

  1. Non-Veg Iftar Snacks
  2. Veg Iftar Snacks 
  3. Iftar Refreshers 
  4. Iftar Sweets 
  5. Non-Veg Iftar Gravies
  6. Veg Iftar Gravies 
  7. Rotis & Rice

Provided the mango round-up below...

Mango Recipes Round-up (25 entries)

Mango Orange Sharbat - Desi Fiesta
Mango Vermecelli Pudding - Neha Mariyam Paul

Mango Vermicelli Kheer - What's Cooking
Mango Pannacotta - Spicy Foood
Mango CheeseCake in Cups - Febi's Cookbook
Mango Cream Delight - Kitchen Delicacies
Mango Fool - Mayuri's Jinoki
Mango Orange Smoothie - Tricks & Treats
Mango & Custard Verrines - Pramitha Love's Cooking
Mango Bread Pudding - Shabana
Mango Duet Popsicle - Smart Maa
Chocolate Mango Velvet Torte - Ainy Cooks
Mango Pudding  - I think I am hungry

Mango CheeseCake - Santha Benny 
 Saffron Mango Shake - Uk,Rasoi & me !
Mango Mousse Cake - Smart Maa
Mango Shrikhand - Tease your taste buds


Mango Cake - Sugar 'n' Spice

Mango Rasmalai - Tricks & Treats

Fresh Pulpy mango juice - Desi Fiesta

Mango Oreo Smoothie -Rahna Ajmal

Fruit mango lassi - Veg Indian Recipes

Mango pudding - Love from Kitchen


Sweet Mango Coconut Pulao 
- Veg Indian Recipes

Microwave Mango Halwa - Desi Fiesta


So lets announce the winners...No more waiting !!!

Ente Paachaka Pareekshanangal

Shenu's Kitchen

*Winners do send me your address personally.
Do contact me within 2 days, else a new winner would be selected *
Congratzzz to both of you !!

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