Kerala Mango Pickle or Curry/ Kadumanga Achar

This is my third post on Mangoes this month, I had gotten distracted with my baking mission n' couldn't complete the hattrick as planned. :) This pickle, even though it comes under the category of a pickle is often mistaken n' eaten as a Mango Curry. Kanji, the most popular comfort food of a Malayali, is most often accompanied by this pickle. I love it so much, this is one of the first things I wanted to make the moment I got a kitchen to myself. The only thing is, I love eating it even without anything with it. I can just eat this in a bowl n' be happy about it. I have consciously stopped doing this, but the inane desire is to do just that, the moment I see this pickle is still there.

I can eat pickle with anything n' everything, that's how much I love it. But other than this, I don't make any other pickle at home. The white lime pickle, the no oil red lime pickle, the black gooseberry pickle, the mango with mustard seeds pickle etc that we keep a stock of at home are all supplied by my mom. This pickle has less shelf life than the other pickles. The recipe? Here you go. :)





Ingredients:

1. Raw Mango: 2nos medium (chopped or rather cubed into really small pieces)
2. Chilly powder : 2 tbsp (or as per taste)
3. Turmeric powder : 1/2 tsp
4. Salt : As reqd
5. Gingelly oil : 5tbsp (best for pickles)
6. Fenugreek(Uluva) powder : 1 tsp
7. Asafoetida(Kaayam) powder : 1/2 tsp
8. Vinegar : 3tbsp ( or more depending on the taste)
9. Curry leaves : 1 bunch
10. Mustard seeds : 1 tsp
11. Dry Red Chili: 1-2nos

Method:

Step 1: Add salt to the mango piece n' keep it aside for atleast an hour or 2.

Step 2: In a kadai/wok, heat the oil. Add mustard seeds, fenugreek seeds, dry red chilies n' curry leave. Allow it to splutter.

Step 3: Remove the kadai from the stove and add the red chili powder, turmeric powder n' asafoetida powder. (You are doing it off the stove cause we need to take care not to burn the powders used.)

Step 4: Mix in the mangoes into the above mixture. Allow it to coat well. Add vinegar. Check the salt n' add more if required. Keep it aside overnight or at least for 4-5hrs to allow it to absorb the spices.

If you ask me, its best served with everything. ;) But traditionally, its served with Kanji or Rice n' Curry. Happy Cooking!!! :)

Pickled Mango Chutney/ Uppumanga Chammanthi

I have socially busy day ahead of me and decided to do this post bright n' early! Ever since last Friday, I have been having busy days like these n' I love it. :)....To continue with my Mango Posts, I give you a chutney. I mean, I have had this so many times at home in Kerala with Kanji or just rice and a curry. You know how fashion gurus will tell you, a gorgeous scarf or chic handbag you are holding will make a simple outfit turn into a fashion statement! Well this chutney does that to my food. ;) (lol...yeah even I can see the funny side to that statement.) But really, I do mean it! This does turn a simple meal to a drool worthy finger n' plate licking experience. ;)






My mom tells me, I started making coconut chutneys on the regular arakallu when I was 6yrs old. (I'm sure she used to help ;) I used to put a stool next to the arakkalu n' gladly make the chutney. The only problem used to be that I would finish half of it as soon as I made it. ;) So then amma started giving me extra coconut for the "just for me" portions of the chutney. You know how small girls in kerala would play "Kanjiyum Curryum" during the holidays with friends n' cousins? In my case, we had a big parambu (backyard) and we would actually make the kanji on a small coal and stone stove and pair it with a chutney n eat it hot. Just the thought is mouthwatering for me. I bought a new pestle and mortar recently and decided to make this. Need I say, I loved the experience? So here is my version of the simple food fashion statement....;)

Ingredients:

1. Pickled Mango (Uppu Manga)- 1 or 2 (cut into small pieces)
2. Small Onions: 6-8nos
3. Green Chili (or pickled chili)- 3-4nos *

* (depending on how spicy you want it to be add more or less. But it tastes best when you make this chutney really spicy. I'm not adding any coconut to this chutney! )

Method

Just grind all the ingredients above into the chutney consistency that you want. I liked biting into these pieces, but some people like to have it in the form of nice paste. So I leave that up to you. You can also use this in the form of a dip for which you obviously need to grind this into a paste. :) Happy Cooking!!!

Ragi Puttu Upma

I wanted to do this blog post yesterday....but between catching up with friends n facebook n' gtalk n' all that...I didn't get the time to....:(...so I might as well do 2 posts today....





Most mallu families would've made Puttu Upma with leftover puttu as a tea time meal....my mom's taste divine coz she adds left over beef ularthiyathu into it as well n that takes the whole thing a notch higher in my books. I have made this upma without adding Beef and it still tastes nice. I wasn't a big fan of a beef less upma until my aunt, Sandhyachechi, came n' stayed with me. She made this upma with the leftover Puttu from breakfast n' I really loved it...Now I don't wait to have leftover puttu for this anymore. I make puttu just for this upma.






Talking of Upma did you read/hear about New York's celebrated chef, Mumbai-born Floyd Cardoz who made Upma for a contest in NY and won a big ticket prize of $ 100,000 (that roughly around Rs 45 lakhs). The theme? "prepare an item based on food memories. " Imagine that....the simple n' one of the most common south indian dish winning his such a big ticket! I shouldn't make it sound too simple, he did prepare a very exotic version of our common upma with wild mushrooms n' I think Chicken...(not sure about the chicken part). Anyway, apparently after all this hoopla in NY over exotic Upma, restaurants all over the capital here, have been getting orders for extoic upma (more than ever before) from tourists. I'm reading this article in the Hindustan Times, sitting on Rajdhani Express with the worst upma I have ever tasted for breakfast...:(...sad or what????






My upma here is 'oh so simple', but tastes really good. For an added health factor I have started including ragi in our food whenever the recipe permits it. For benefits of Ragi...please check out this page at itsnotmadrasi. You get Ragi Puttu podi/powder in all the stores now. Brands like Eastern, Double Horse, Nirapara etc. So do try them out if you haven't done so already. I'm mentioning a simple way to make puttu too...just for those who haven't had it. So here you go...




Ingredients:

For Puttu
1. Ragi Puttu Podi/Powder: 2 cups
2. Grated Coconut: ½ coconut (at least) more if you like it like me...:)
3. Salt: to taste
4. Water: enough to crumble the mixture. (don't add too much water or you will be left with a dough instead of a crumble.)

For Puttu Upma:
1. Ragi Puttu: 2cups (roughly)
2. Mustard seeds: ¾ tsp
3. Black gram: ¼ tsp (if you don't have this, use the regular tur dal n its still taste great)
4. Onion: ½ cup (chopped)
5. Green chillies: 2 (chopped) or less if you don't like it spicy
6. Ginger: 1 tsp (finely chopped)
7. Curry leaves: 1-2 sprigs
8. Salt (Optional) (as puttu already has salt)
9. Ghee/Clarified butter: 1 tsp

Method:

For the Puttu
I did not use a puttu maker for this, I used the steamer plate/thattu (Dhokla maker plates) in the idli maker instead, coz I was anyways planning to make the upma with the puttu instead of puttu itself. Since I don't do pictorial step by step, please check out this blog for a good way of making traditional Puttu. For the non traditional one, follow my steps here.

Step 1: Add salt n' water to the puttu powder to get the crumble required. Powder the mixture with your hands to form a coarse n soft crumble.

Step 2: Add scraped coconut to the above. I add a generous amount, coz i love the taste.

Step 3: Heat water in the idli maker, once the water boils, place the steamer plate above the water n' fill it with the above mixture. Steam it until cooked well. (roughly 5-10mins or less) The puttu is ready.

For the Upma

Step 1: In a kadai/ wok, add the ghee and do the tadka with mustard seeds, Dal n' add the curry leaves.

Step 2: Add the chopped ginger, fry it a little, add the chopped onion n' green chilies to this. Fry it well.

Step 3: Add the cooked puttu mix into this n' stir well. Adjust the salt if required. Sprinkle in a little water, if you think the puttu is not soft enough. And viola! its ready....






Serve it with some Kaddala Curry/ Chole or even a spicy meat curry (I served it with my Chicken Chettinad) and it needn't be something you serve only at tea time. Make it a meal. :) Happy Cooking!!!

Vendakkai Curry/ Okra in Coconut Milk Gravy

Today I was looking for a snap I had clicked of my niece a while back n' I found 3 dishes that I had not posted up here yet :). (This is dish no. 3 ). All these snaps were taken a little after we moved to Bangalore. I'm guessing, I just didn't have the time to post them up then. I'm gonna post all three today, just coz I already have too many dishes I had made this week which i'm yet to post. These recipes are good, but the snaps lack imagination, so don't let that fool you.





This dish was made at home in Kottayam, during one of my visits. I didn't make it, I just helped :). I suggested to amma saying that let me make this a guest post by her. She just point blank refused, saying if she were to do a guest post, might as well do something a little more complicated. lol. So the next time I go home, I'm gonna click some snaps of her complicated dishes...:)..This curry is really simple, easy to make n' very light. Amma actually takes the first extract n' the second extract from the coconut where ever she needs to use coconut milk. I guess store bought coconut milk, might not give this light texture. So here you go...





Ingredients:

1. Okra/ Vendekkai: 10nos (each cut into 3 pieces)
2. Onion: 1no small (sliced)
3. Green Chili: 1nos (sliced)
4. Ginger Garlic Paste: 1tsp
5. Chili Powder: 1/2 tsp
6. Turmeric Powder: 1/4tsp
7. Coriander Powder: 1 tsp
8. Coconut Milk: from half a coconut (first n' second extract)*
9. Salt: as per taste
10. Curry Leaves: 1sprig
11. Oil: 1tsp
12. Water- 1/4 cup
13. Vinegar- 1/2tsp
14. Black Pepper: enough to sprinkle on top

* if using store bought coconut milk, then 3/4 to a cup should do.

Method:

Step 1: Stir fry the okra pieces in a little oil for 3-4mins. Set it aside.

Step 2: Add a little more oil into the same kadai, add mustard seeds n' curry leaves n' allow it to splutter.

Step 3: Add the chopped onion, green chili n' ginger garlic paste to the above. Allow it to cook till the onions turn pink.

Step 4: Add the powders, turmeric, red chili n' coriander powder to the above. Add salt. Mix it well for the masala to cook properly.

Step 5: Add the pan fried okra into the above, stir it well with the masala.

Step 6: Pour some water n' cook it covered for 2-3mins (depending on how crunchy you want it to be)

Step 7: Add the second extract of the coconut milk first n' add the vinegar at this stage. (if you don't want to use vinegar, you can use a little lime juice or one chopped tomato.) Add the first extract of coconut milk to this. If you are using store bought coconut milk, do this in one step.

Step 8: Sprinkle some black pepper powder or garam masala on top n' its ready to serve.

This is best served with some hot rice. :) Happy Cooking!!!

Sprouts Masala (Dry)

Today I was looking for a snap I had clicked of my niece a while back n' I found 3 dishes that I had not posted up here yet :). (This is dish no. 2 ). All these snaps were taken a little after we moved to Bangalore. I'm guessing, I just didn't have the time to post them up then. I'm gonna post all three today, just coz I already have too many dishes I had made this week which i'm yet to post. These recipes are good, but the snaps lack imagination, so don't let that fool you.




I love having sprouts, you must have figured that out from the salad recipes, like Chicken Aioli Salad n' my Spinach Salad with Alfalfa Sprouts n' Feta Cheese here. We normally eat it fresh in a salad n' since that taste great, I never thought of trying anything else. But my mom in law makes this really nice dry masala with this n' Rj is a big fan. Besides, who wouldn't like making a dish that their mom in law makes to perfection? lol. Ever since I made this the first time, we have had this as a side dish for chapathi almost every other week. Try it, its really nice... So here you go.




Ingredients:

1. Sprouts: 2 cup (I use Moong sprouts)
2. Onion - 1no (chopped)
3. Garlic: 3-4nos (crushed)
4. Tomato: 1no (small) chopped
5. Salt: as per taste
6. Cumin Seeds - 1/2 tsp
7.Chili Powder - 1 tsp or 1/2tsp (as per taste)
8.Turmeric powder - 1/4tsp or a little more
9.Garam Masala - a pinch or 2
10.Oil

Method:

Step 1: Heat oil in a kadai/wok. Add the cumin seeds n' let is splutter.

Step 2: Add the chopped onion n' crushed garlic to this. Fry it till the onions become translucent.

Step 3: Add the turmeric powder n' chili powder to the above. Stir it, allowing the masala to cook.

Step 4: Add the chopped tomatoes to this. Let it mix well in the masala. Add salt.

Step 5: Add the sprouts to this n' mix it well with the masala. Sprinkle some water on top n' cover it to cook it for 8-10mins. If it too dry stir it once in a while so that it doesn't stick to the bottom of the pan.

Step 6: Stir the above, adjust the salt, sprinkle some garam masala on top. Mix it well n' its ready to serve.

If you would like to give this dish a little pungent taste, sprinkle some lemon juice over it before serving. Happy Cooking!!!

Drumstick Stir Fry/ Murungakai Ularthiyathu

Today I was looking for a snap I had clicked of my niece a while back n' I found 3 dishes that I had not posted up here yet :). (This is dish No.1 for today). All these snaps were taken a little after we moved to Bangalore. I'm guessing, I just didn't have the time to post them up then. I'm gonna post all three today, just coz I already have too many dishes I had made this week which i'm yet to post. These recipes are good, but the snaps lack imagination, so don't let that fool you.


I love drumsticks, growing up we had 2-3trees at home n' I used to never like them. Especially coz amma used to make so many things with drumsticks n' its leaves. :(...But ever since I start cooking, a Sambar for me is just incomplete without drumsticks in them. My best friend, Sandhra got married recently n' her mom in law (a great cook again) lives with them. Just as well, as Sandhra doesn't enjoy cooking at all these days...:) But I think its just a phase,(havevn't we had a time like this?) she will find her groove again soon. So anyways, her mom in law made this for her one day n' she was raving about it to me. So I just had to try it n' it turned out really well. Only thing is eating this is a very hands on job. :) So here you go.



Ingredients:

1. Drumsticks: 2nos (cut like in the snaps)
2. Water: 1/2cup
3. Salt: as per taste
4. Green Chili: 1no (chopped)
5. Onion: 1/2 an onion (chopped)
6. Oil: 2-3tsp
7. Mustard: 1/2 tsp
8. Curry Leaves: 1 sprig

Method:

Step 1: Boil the drumstick piece in water mixed with salt. Once the drumsticks are cooked, let the water evaporate. (add a little more an 1/2 a cup of water if required to cook them well).

Step 2: In a kadai/wok, heat oil, splutter the mustard seeds n' curry leaves.

Step 3: Add the chopped Onion n' Green Chili. Let it brown.

Step 4: Add the cooked drumsticks to this n' stir fry it well.

This is ready to serve with some Mooru n' Hot rice. :) Happy Cooking!!!

Shahi Falooda or The Royal Falooda

Falooda is said to be an adaptation of the Persian dessert 'Faloodeh' and was brought to the Indian subcontinent during the Mughal period. It is a very popular cold dessert or beverage in India now. My mom used to make this for us every summer. Open the refrigerator and there will be this tall glass jar filled with pink milk n' I used to fall in love with it. I could never get enough of it. The best part of it was just not the color but the sabza seeds (basil seeds), I mean I had never seen anything like it before. When dry its all black n' dry n' the moment you pour some water over it, it just transforms. Not many children or adults even had heard about sabza seeds back when me n my sister were in school n' it became a popular drink with our friends n' cousins who would visit home.


This time when my nieces came over for vacation, I kept some ready for them along with the Mango Ice Lollies n' needless to say they loved it. Rj didn't get more than a sip or two n' its one of his favourite summer drinks too. So once my chechi (sister) n' the kids left, I had to make it again just for amma n' Rj. That's when I asked amma for the first time, how she used to add the sabza seeds back then. My mom is a home science major n' have always liked cooking. She says the popular Indian magazine, FEMINA was a galore of awesome recipes n' tips in the 70's n 80's. I think, maybe even the early 90's, but now, sadly, its mostly pages n' pages of articles on make up n' gossip....(which I have no use of). So for the first time, my mom had Falooda at a northindian restaurant in Kottayam Main Bus Stand (her older brother (my uncle Thuppan) had taken her there before heading home from college one day). This was when she was 15-16yrs old, and the drink had Sabza seeds in it.


Years later, after she got married, she found this recipe for Falooda in a Femina. She found the sabza seeds in a traditional ayurvedic herb shop in Kottayam Chandha/Market. That's how this was a popular drink at a small Keralite, South Indian household in the 80's. (the recipe itself is going to occupy only half the space my ranting has taken up...lol) So here you go...



Ingredients:

1. Milk: 1 Ltr
2. Sugar: 1 cup
3. Cornflour- 2tsp
4. Rose Essence- 1tsp
5. Red Color- 1pinch or a little more (feel free to decide how dark or light you want it)
6. Sabza/ Basil Seeds: adequate
7. Vermicelli: 4tsp (optional)
8. Long grain Rice (pan fried n' coarsely ground): 2tsp (optional)
9. Jelly: 4tsp (chopped) (optional)
10. Ice cream of your choice: 3-4scoops

Method:

Step 1: Cook the vermicelli in boiling water. Strain and keep aside to cool. Then chill in refrigerator till needed.

Step 2: Add water to Sabza Seeds n' keep it aside. They will soon start to swell and look transparent with a small dot-like, black center. Strain and keep it aside in a small bowl.

Step 3: Keep aside 1/4cup of milk. Add sugar to the rest of the milk and boil it. Add the milk kept aside to cornflour and mix it well to dissolve it completely. Once the milk and the sugar mixture boils, add the cornflour mixture to it along with the fried ground rice. Stir the milk to thicken the milk. Keep it aside to cool completely.

Step 4: Add the rose essence and color to the milk. Chill in refrigerator till needed.

Step 5: To assemble the Falooda, in each glass, put a tsp of jelly, vermicelli, pre-soaked Sabza seeds. Now the falooda over them. Add a scoop of ice cream to this.

Garnish it with some slivered almonds and pistachios, if desired (i didn't do so). Add a straw and long-handled spoon and serve! Happy Cooking!!!

Kottayam Banana Ghee Roast...;) vs. French Caramalised Bananas

This was my appa's (father's) favourite evening snack. I remember amma making this n' keeping his share aside as soon as she makes it coz otherwise I would have finished it in no time. So I guess I liked this as much as appa did. I miss my father terribly, so many decisions would've have been taken out of my hands, making life so much simpler. He loved taking over. :) He was intelligent, complex, shrewd n' vulnerable if that is possible. Irrespective of having been a terrible teenager n a rebel, every single day I hope he knew/knows how much I loved him.




Coming back to this recipe, Rj doesn't enjoy this at all n' I'm secretly pleased with that, coz I still love it just as much n' don't mind not sharing it with anyone. I'm not sure this can be called Banana Ghee Roast, coz you just doing a quick shallow fry than roast, but the name sounded so suggestive I couldn't resist using it. :) I must say I haven't made evening snacks since ages, that custom is just not followed in my home. I guess mainly coz when I was working, we both came back home only after 7.30-8.00pm almost everyday. So anyway, I saw the French Chef, Manu Fiedel, making Caramalised Banana Fry on TV n' just couldn't resist making the Kerala/Kottayam version of it. I will mention his version in a little more detail below. :) So here you go.

Ingredients:
1. Banana- 1no (preferably overripe ones)
2. Ghee- 1-2tsp (or more depending on how much juice you want in the end)

3. Sugar- for sprinkling

Method:

Step 1: Cut the whole banana into 2 or 3 depending on how long you want the slices to be. Slice each piece vertically (as seen in the snaps).

Step 2: Heat ghee in a frying pan, arrange the slices of banana without overcrowding it and shallow fry them.

Step 3: Arrange them in a plate n' sprinkle it with some sugar. And its ready. Serve it with some ice cream if you like to create a Dessert version of the snack.

The last time I went home, Amma made these for me using home grown bananas n' I swear the bananas were so sweet, I didn't have to add any sugar. Now for Chef Manu Fiedel's Version.

He used Butter instead of Ghee, used a lot more than my version. He added brown sugar into the hot butter first and then added the bananas whole instead of slicing it. To make the whole thing look a lot more exciting, he even flambé-d them in the pan ;) and served it hot with some vanilla ice cream. I must say it looked divine. But my craving for the home version, made me try that instead. Happy Cooking!!

I would like to thank Asha from A Tasty Challenge for the award she passed on to me.
Her blog not only has some really yummy recipes, but she had actually taken on a challenge to finish 262 recipes in 365days n' completed the same this May. I'm in awe, kudos to you Asha.

Chicken Sammies

I'm feeling all down just coz my bestie, Nidz is unwell n' is not on FB today...:(....I would love to type more here just to keep myself occupied but don't want to bore you :)....So coming to this post, I love having sandwiches for breakfast especially on weekends, they are simple, easy n' you can add just about anything you fancy as an ingredient and it never fails...My amma specialises in sandwiches n soups I think (she makes them in a jiffy). She insisted I keep a few pieces of the chicken aside last week before making a curry and guess what? I was able to use that for these sammies. ;)I love referring to sandwiches as 'Sammies'. I made just enough for 3ppl, so please increase the quantity as per your requirement. Here you go...



Ingredients:

1. Bread: 10slices
2. Chicken: 4-5 boneless pieces (medium sized- make them smaller to cook faster)
3. Onion: 1no (medium) finely chopped
4. Green Chili: 1 no (finely chopped)
5. Ginger: a really small piece (chopped or coarsely crushed)
7. Carrot: 1no (grated)
8. Coriander/ Cilantro Leaves: 1tsp (chopped)
9. Salt
10. Pepper
11. Oil
12. Butter: for spreading
13. Egg: 1no
14. Cheese: (optional)

Method:

Step 1: Cook the boneless chicken (small) pieces with a little salt n very little water. Keep checking to see if the water has evaporated. (Add little more water if n when you see that the water has evaporated before the chicken pieces are cooked through). Once done, keep it aside to cool.

Step 2: In a pan heat oil, add the chopped onion, green chili n' ginger and allow it to cook well.

Step 3: Add the grated carrots to the above n' keep it covered and cook it for 3-4mins.

Step 4: Scramble the egg in a separate pan and add the scrambled eggs to the above.

Step 5: Shred the chicken pieces and add it to the above along with chopped cilantro.

Step 6: Keep it covered n' cook for another 2mins, stir well n' adjust the salt. Add freshly ground pepper according to your preference of spice. (you can add a little garam masala instead of pepper at this point if you want, though I didn't do so)

Step 7: Spread some butter on one slice of the bread, add the filling, top it with some shredded cheese (if you are using any) cover it with another slice n' grill it in a sandwich maker.




I think this filling tastes better with grilled than plain bread. I know the snaps aren't looking as 'bite into me' as I wanted them to, but trust me it tastes great. I'm sending this also to the event Souper (Soup, Salad & Sammies) Sundays hosted by Deb from Kahakai Kitchen. Happy Cooking!

Noodle Omelette (or Should I say) Noodle Frittata

This happens to be my 50th post and seems like it took me a long while to reach here...my sister n' mom saw my foodblog only recently and were quite impressed that the skinny gal who would eat only pickle n' tamarind (most of the time even for meals) is considering a variety of dishes now...:D...i remember how i used to trouble amma when i'm back from school (actually even when i was in college) for an evening snack...somehow that was the most important meal of the day for me then. I was easy n' difficult (according to amma) to feed. ;)...easy coz you could give me my favourite dishes everyday n i wouldn't complain. But now that i have started cooking n' RJ is like me...i have started appreciating how this habit can be difficult as well...coz its so boring to make the same thing over n' over again...;)

Anyways my recipe today was something my mom used to make for me....especially as an evening snack...i used to like this a lot n' i decided to make this for RJ recently...give it a try especially if you have kids...they will love this...adding cooked chicken pieces to this can even make this a meal i guess....;)...so here you go...

Ingredients:

1. Noodles: 100gms
2. Eggs: 4nos
3. Onion: 2nos medium (sliced)
4. Tomatoes: 1no (chopped)
5. Taste Maker: 1 sachet (or as required)
6. Cheese: 2-3 tsp (grated)
7. Butter: enough to grease the pan
8. Salt: to taste (keeping in mind that the tastemaker has salt as well)
9. Green Chili: 1no (seeded n' chopped)

Method:

Step 1: Cook the noodles and keep aside.

Step 2: Saute the sliced onion till tender.

Step 3: Add the tomatoes and the green chili to this and cook for a while.

Step 4: Add the tastemaker, if using at this stage.

Step 5: Mix in the cooked noodles with the above.

Step 6: Beat the eggs well and pour half of it into a non stick pan. Add the noodles mixture to this. Let it be for a minute or less.

Step 7: Sprinkle the grated cheese on top of this. Pour the rest of the beaten egg on top.

Step 8: Cover it with a lid n' cook on low flame. Add salt if required and its ready. (I flipped it with great difficulty just to ensure that both the sides are cooked evenly. If you don't want to flip it n' covering the pan with the lid is not giving you the results you desire...just pop this into the oven for a while n' that should ensure the top is cooked well without you having to flip it.)

So here i'm dedicating my 50th post to my amma...the most important person in my life.

Prawns Chili Fry or Prawns Ullarthiyathu

This has to be one of the simplest, easiest n’ tastiest way of eating prawns. But it still doesn’t compare to the best dish of prawns we have ever had. I still remember clearly how we had some prawns chili fry from a shack in the Goan beach during our honey moon….i had never before or since have eaten prawns that tasty…..n’ my mom’s lobster fry, hands down, is the best I have ever had in my life…my father used to buy it just for me (even though it was expensive)….coz I loved it so much….n’ amma used to make it so spicy that I could feel like I’m breathing out n’ taking in fire….:) after eating it…Even my cousins who doesn’t eat as spicy food as us…could never resist my mom’s lobster dish…I don’t know if I will ever be able to make them that well…but for the time being I satisfy myself with this simple prawns preparation. My personal favourite way of eating dish is with some nice hot Sambar n’ white rice. :D

Ingredients:
1. Prawns: 300gms
2. Small Onion (aka Sambar onions): 10-12nos (Sliced)
3. Ginger: ½ tsp (chopped)
4. Garlic: ½ tsp (chopped)
5. Chili Powder: 1tsp (reduce if you don’t want it to be spicy)
6. Turmeric Powder: ½ tsp
7. Coconut : 2tsp (Sliced)
8. Kodam Pulli (Gambogea ): 1-2 pods (soaked in water)
9. Salt: as per taste
10. Oil- 2tbsp (add 3tbsp if you like)
11. Mustard Seeds: 1tsp
12. Curry Leaves: 10-12nos

Method:
Step 1: Wash, clean n’ devein the prawns.

Step 2: Mix the sliced small onions, ginger, garlic, Kodam Pulli along with the water, chili powder, turmeric powder, coconut slices n’ salt with the prawns. Cook this without adding any additional water to this. Prawns cooks really fast, so you can actually make this on high flame, the liquid which oozes out of the prawns will evaporate quickly. (I use a mud vessel that’s commonly used for making fish in Kerala for this. But it’s up to you what dish/pan you want to use to cook these prawns.)

Step 3: To fry the prawns, heat oil, add mustard seeds (wait for it to splutter) n’ add curry leaves n’ once it changes color add the cooked prawns with the thick gravy into this n’ fry it well. Again don’t overcook otherwise the prawns the softer they are the juicier they are. :) Add a pinch or 2 of crushed black pepper before taking it off the fire n’ mix it…adds a wild zing…:D

Egg Masala (Dry)

I'm not sure what the actual name of this recipe is, but my mom and a lot of people in Kerala has been making this since ages. We call it "ulli motta" at home ;)....but i guess it's safe to call it Egg Masala (Dry). I have had many varieties of this, with Puttu, Appam, Idiappam n' Kerala Parotta, which will mostly be with gravy.... but the one i make at home is my favourite. The big plus factor is its easy to make and RJ likes it a lot too...So here we go...

Ingredients

Boiled Eggs: 2nos

Onion: 2nos (juliened)

Chili Powder: 1/4th tsp

Turmeric Powder: 1/4 th tsp

Chicken Masala: 1 tbsp

Pepper Powder: 1/2 tsp (you need to add this to get the right color, but if it sounds too spicy reduce the amout here and avoid the chili powder)

Salt : as per taste

Curry Leaves

Mustard Seeds

Oil- 2 tbsp (reduce the amount if its too much or if you are using a non stick wok)

Method

Step 1: In a wok ( i use my iron wok for this) heat oil and add the mustard seeds and curry leaves. Once it splutters, add the onion and fry it (it should look light brown n' glazed).

Step 2: Add chili powder, turmeric powder, chicken masala and salt. Let the masala cook till the raw taste is gone.

Step 3: Add the pepper powder and salt at this stage. The curry will darken!

Step 4: Slice the boilded eggs into two and add it to the Masala. Let it stay on the fire for a minute or so and keep the eggs covered with this the masala.

I don't like having just Dal and Chapati, so i love to make this whenever i make Dal. Since i cook for just 2, the measurements here might seem a little less for you. If it does, just proportionately increase the measurements.