Spaghetti,Mushroom,Prawns in Fiery Sauce

This fiery noodles has a spicy kick to keep it interesting, healthy & delicious.. Spaghetti cooked in a fiery sauce with grilled prawns & mushrooms  inspired by Indochinese cooking show ..

  
Ingredients :

• 140 gm prawns.
• 100 gm mushrooms.
• 200 gm spaghetti.
• 5 garlic cloves.
• 100 gm /1 tomato.
•  2 tbsp kashmiri chili powder.
• 1 tsp soy sauce.
• 1/4 tsp turmeric powder.
• 1+1 tbsp olive oil or coconut oil.
• 1 tsp tomato sauce.
• 1+1 tsp red chilly powder.
• 1 tsp salt.
• Few spring onion leaves ( finely chopped)

Method:

• Remove the shells, de veined & clean the prawns.Keep aside.
• Remove the stalks & clean the  mushrooms.Keep aside.
• Grind 2 tbsp chilly powder, 1 tomato & garlic to a fine paste.

• Boil the spaghetti as per the instruction on the pack..I've used 200 gm of spaghetti cooked with 1 tsp salt,2 tsp olive oil when done drain & keep aside... Mix with 1 tsp oil so that it doesn't stick sprinkle a few dried basil powder or fresh finely chopped basil leaves.

• Marinate the prawns & mushrooms in 1/4 tsp turmeric powder,1/2 tsp salt, 1 tsp spicy  chili powder, 1/2 tsp soy sauce & 1 tsp olive oil for 1/2 an hr. 
• Grill them in a grill pan or in a microwave griller till brown spots appear on both sides. 

• Heat pan  1 tbsp olive oil add the ground paste .Saute them till the raw smell goes & oil oozes out.

• Add 1/2 cup water , 1/2 tsp soy sauce & 1/4 tsp salt when it boils.

• Add the prawns,mushrooms & let it simmer for 3 mins.

• Sprinkle with few spring onion leaves... This gravy you can be served with steamed rice or fried rice.

•  Spaghetti soaked up in this fiery sauce is much tastier 😋 Add the cooked spaghetti & mix well & let it simmer for 5 min.

• Pasta should be served hot immediately after cooking ....It's yummy!!!!😋 

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Parotta / Malabar Parotta

Crispy flaky parotta is the most interesting paratha to make & delicious to eat as well....It is amazing to see  the making of parotta in a street stall & they are more tasty as well...
  I remember we ( my family)in our school summer holidays had been to a temple festival (ullsavam) it was a crowd people coming from  different places to see the function & also varieties of food stalls, On one of those days i was enjoying a drama on stage sitting on a compound wall behind me was the parotta stall i just turned around & i was admiring the chef  making parotta in a stall he so easily flies the dough into the air to expand it instead of rolling it & with a twist with his  hand  rolling into spiral balls & the result is wow a crispy & flaky parotta & the best memory was that when i turned my head sideways i was surprised to see my dad  next to me  also enjoying the making of parotta 😁

 I tried to do the same way (No ...Not flying the dough into the air 😁 but rolling the dough & making spiral balls  & those days i had used dalda / vanaspati so when the parotta was cold it became stiff & was a disaster.. I tried many times making it with oil even though i was improving i was not satisfied..Then i had a guest from Kerala she told me to roll the dough  & pleat it like a you pleat saree & roll it....That's how i got to learn to make a parotta ...

Enjoy the crispy flaky parotta with any non-veg curries or veg korma..

Ingredients :

• 1 & 1/2 cup maida / all purpose flour.
• 1 tbsp sugar.
• 1/2 tsp salt.
• 1/4 tsp ajwain ( optional)
• 3/4 cup milk or more if required.
• Oil for the dough & to apply on parotta.

Method :

In a bowl add the maida, salt, sugar 2 tbsp oil &mix it well..Make a soft dough with milk & knead it for 10-15 min then cover it & let it rest for 2 hr... 

1. After 2 hr apply oil on your hand & knead it for another 5 to 10 min..Next make orange size ball & let it rest for 5 min...
2. Next roll the dough thin round shape to large size apply 2 tsp oil & grease it all over evenly..

1. Sprinkle all over with the flour..
2. Next start pleating them. 

1. Stretch the pleated dough as much as possible apply oil over it & sprinkle flour..
2. Now begin to roll them from both sides as you can see in the above image 👆

1. Next secure the end together  & press gently keep aside.. 
2. Repeat with other & keep aside for 5 min..

1. Now roll into a semi thick circle ( like a chapati ) &Fry the parottas on medium flame on a chapati tawa ..
2. Cook on both side applying oil till it's done & brown spots appears.. Slightly crush the parottas to form layers..

• Serve hot with your favorite curries... I enjoy the parotta's with non-veg curies...Click on to my chicken recipes or mutton recipes try it...😋👌 

Chocolate Date Nutty Bar

Chewy nutty healthy bar with chocolate flavor is going to be your favorite at the first bite!!!Loaded with dates, pumpkin seeds,flax seeds,walnuts, almonds,cranberry, sultanas & combined with melted chocolate & topped with sliced pistachios 😋 I'm addicted with this crunchy chocolate bar & make it often & i find myself constantly reaching for a piece when it comes to chocolate I've no self - control ...It's gr8 sweet to have  after lunch or brunch....enjoy!!!!    

Ingredients :

• 1/2 cup  oats.
• 35 gm pumpkin seeds.
• 35 gm walnuts.
• 35 gm almonds.
• 20 gm dried cranberries.
• 20 gm sultanas.
• 200 gm dark chocolate,
• 250 gm dates seedless.
• 20 gm  flax seeds.
• 50 gm white chocolate.
• 2 to 3 tbsp cream.
• 25 gm sliced pistachios

Method:

• Line a square dish with parchment paper so that you can lift the bar easily 
• Soak the seedless dates in hot water for 5 min or till soft drain & squeeze out the water from the dates & keep aside. 
• Roast the pumpkin,oats & flax seeds separately & keep aside to cool.

• In a food processor or a blender add in the walnuts,almonds,flax seeds, pumpkin seeds,oats.

• Crush it coarsely.

• Add in the soft dates & blend it till it forms into a dough.

• In a separate bowl melt the dark chocolate in the microwave or you can melt it on a double boiler.

• Once the chocolate is melted stir using a whisk till its glossy add the cranberries & the sultanas... 

• When the melted chocolate is still warm add in the nut date mixture & stir to combine use your hands to incorporate the mixture well ...

• Place the entire mixture into the lined dish & firmly press them to even out the top, place it in the refrigerator for 5 min.

• Meanwhile Melt the white chocolate add the cream & mix well till its glossy & let it cool slightly ..
• Remove the chocolate bar from the fridge & pour the white melted chocolate over the bar & spread it evenly.
• Immediately top it with sliced pistachios & refrigerate for a few min. 

• Lift them from the dish with the help of parchment paper & cut into even bite size bars.
• Store in a airtight box & refrigerate it..Before eating bring it to room temperature.
• Try them for your kids or as a snack for you...Enjoy !!! 😋

Chicken in Grated Coconut Curry

Chicken in grated coconut curry is similar to chicken sukka which is a dry dish. This recipe is with a gravy ,the grated coconut is coarsely ground & added to the dish with a spicy masala..
This post is for my sis who keeps calling me for this recipe,now she can open my blog to make this recipe😍

Serves : 4
Ingredients :

• 500 gm chicken cut into medium pieces.
• 5 bydagi red chilies.
• 10 spicy red chilies.
• 160 gm  tomatoes chopped finely.
• 1 tbsp + 2 tbsp coconut oil.
• 2 tsp ghee
• 1 tsp jeera / cumin seeds.
• 1/2 tsp pepper corns.
• 100 gm - 2 onions.
• 1 heaped tbsp coriander seeds.
• 2'' cinnamon.
• 2 cloves.
• 1 cup grated coconut.
• 1/4 cup curd.
• 1/2 tsp turmeric powder.
• 1 tsp salt.
• 1/8 tsp/ a dash of methi seeds.
• 4+2 garlic.
• 1/2 '' ginger.

Method :

• Clean the chicken thoroughly & keep aside to drain.

1. Heat 1 tbsp oil in a pan add 1 sliced onions 2 garlic, ginger & saute for 3-4 min till translucent.  Add 2'' cinnamon,2 cloves,1 heaped tbsp coriander seeds,saute for another 3 min add  1/2 tsp peppercorns,& roast for another 2 min off the flame add both the red chilies & keep stirring till all the masala is cooled.
2. Grind to a fine paste with 1/2 tsp turmeric powder remove the paste in a bowl & keep aside.. Add 2/3 cup water in the blender mix well & keep aside the masala water.

1. Add the ground masala paste,curd,chopped tomatoes, 1/2 tsp salt to the chicken mix well & let it stand for 1 hr..
2. Add the marinated chicken, the masala water in a pressure cooker & cook  for 2 whistles or till done.

• Meanwhile in another pan add 1 tbsp ghee add 4 garlic 1 tsp jeera saute for 1 min off the flame add 1 cup grated coconut remove & grind coarsely for a sec.

1. When the pressure is down open the cooker lid & add the coarsely ground coconut & simmer on medium flame.
2. Heat ghee in another pan add 1 thinly sliced onion & fry till brown add curry leaves saute for a min.

1. Pour over the simmering chicken curry & let it simmer till the gravy is thick.
2. Serve hot with parotta or Ghee Rice 😋

Raw Banana Peel Upkari / Subzi

The nutritive peels of vegetable peels makes a gr8 side dish..As i mentioned in Banana Chips recipe while making chips don't throw them out make a stir-fry/ Subzi out of it, making banana chips at home benefits i get the fresh peels & is the only veg peel i cook..

Serves : 4
Ingredients :

• 400 gm  fresh raw banana peels.
• 2/3 cup water.
• 1 tsp red chilly powder.
• 1/2 tsp turmeric powder.
• 1 tsp salt.
• 1/4 tsp jeera / cumin seeds.
• 20 gm sambar onions / shallots.
• 2/3 cup grated coconut.
• 3 green chilies.

Seasoning : 2 tbsp coconut oil, 1/4 tsp jeera/ cumin seeds, 1/2 tsp mustard seeds,Few curry leaves, 1 whole red chilies,pinch of hing/ asafoetida.

Method :

•  Slice the dark spots if there are any on the peels & Soak the banana peels in water in which turmeric is added  so they don't darken.
• Chop them in cubes add salt, turmeric,chilly powder & jeera/ cumin powder & mix well.

• Pressure cook them in 2/3 cup water for 1 whistle, mean while coarsely grind the shallots, coconut & green chilies..
• Remove the lid when the pressure is down & add the coarsely ground coconut mix well & let it simmer on low flame meanwhile let's season the sabzi..

• Heat 2 tbsp oil in another pan add the mustard seeds & cumin seeds when it stop crackling add the curry leaves, red chilies & hing saute for a sec & pour into the peel sabzi & mix well off the flame cover with a lid & let it stand for 5 min..

• Serve  hot as a side dish with steamed rice or as a sabzi for chapati..

Fish Stew / Meen Moilee

Fish lovers has lot of variety of dishes in Kerala cuisine be it  fried / roasted in banana leaf  & curries made with coconut or coconut milk tangy, spicy check out few of my fish recipes you can try & enjoy the taste of Kerala fish dishes...This time is a curry which is very popular & Be it any small event stew be it Potato Stew , Egg Stew , fish or chicken stew it's the first dish all think about preparing & serving with bread or Vellayappam ...

Whole pomfret ( small size ) fried lightly cooked in coconut milk, green chilies,tomatoes & fresh peppercorns.The famous fish stew / meen moilee of my hometown Kerala is  eaten with thick slices of bread mops up the gravy & melts in the mouth tastes 😋 gr8 if you've not tried please do!!!

Serves : 2 
Ingredients : 

• 250 gm whole pomfret or slices ( can use rawas )
• 1/4 tsp turmeric powder.
• 1/4 tsp salt.
• 1/2 tsp fresh pepper powder.
• 1 large tomato.
• 1 cup grated coconut extract -1/2 cup thick coconut milk,1 cup thin coconut milk & 1/2 cup thinner milk.
• 10 gm grated ginger.
• 4 green chilies.
• 1/2 tsp fresh crushed peppercorns.
• 1/ 100 gm onion minced.
• 2 tbsp + 1 tbsp coconut oil.

Method :

• Clean the fish thoroughly &   marinate the fish in 1/4 tsp turmeric powder, 1/4 tsp salt & 1/2 tsp pepper powder rub all over the fish & keep aside. 
• How to extract coconut milk Click here ..

• Lightly fry the fish on both sides in 1 tbsp coconut oil on a grill pan or any other pan & keep aside.

• In a separate pan heat 2 tbsp coconut oil add the minced onions & saute for  3 to 4 min till translucent...

• Follow by adding the grated ginger,green chilies slit lengthwise & saute for another 2 min...

• Add  1 chopped tomato & cook till soft.

• Add the 1/2 cup  thinner milk & allow to cook  on medium flame till the gravy is thick...

• Now add the 2nd 1 cup thin coconut  milk when it simmers add the fish &allow the curry to blend well & cook till it's semi thick .( Do not stir instead rotate the pan to mix well)

• Add fresh crushed pepper & let it simmer for 2-3 min..

• Lastly add first 1/ cup thick milk & cook on low flame.

• When it starts boiling off the flame add salt & curry leaves & stir lightly. cover with a lid for 10 min when it cools the gravy thickens ..( Tastes much better cooked in chatty ( earthenware vessel)

• Serve with bread , rolls or Vellayappam   .. Best part of having stew is dipping bread into the gravy  & eat tastes yummy!!!😋