Exquisite Corner

'Exquisite' means of such beauty or delicacy as to arouse intense delight .A food that's creative, thoughtfully prepared, beautifully presented and easy to eat makes it absolutely delicious.On this corner,I have tried to recollect the spicy memories and food that I have enjoyed, a delicacy that still persist on the corner of my heart.Hope you too will enjoy it. Bon Appetit !

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Thursday, June 30, 2011

Ethapazham Varattiyathu


Ingredients

  1. Ripe plantain - 2 ripe 
  2. Coconut milk - 1/2 cup
  3. Jaggery - 2 tbspn

How to make

Heat a wok. Add coconut milk and sliced plantain. Cook it for about 5 minutes. Now add jaggery and stir till the jaggery is well mixed with the plantains. Add 1/2 tspn of ghess and roast it well.Move to serving dish.

Sending this to Kirthi of Kirthi's Kitchen on her Healing Foods - Event and to Siri's Healing Foods event announcement page.



Wednesday, June 29, 2011

Chayote / Chow Chow - Moongdal Curry


Ingredients

  1. Chayote / Chow Chow / Cho Cho - 2 medium sized(sliced into cubes)
  2. Moong dal - 1/2 cup
  3. Coconut - 1 cup (grated)
  4. Shallots - 2 No:s
  5. Chilly powder - 1/2 tspn
  6. Turmeric powder - 1/4 tspn
  7. Cumin seeds - 1/4 tspn
  8. Whole red chilly - 2 No:s
  9. Mustard seeds
  10. Curry leaves
  11. Coconut oil

How to make

Pressure cook the moong dal for 5-6 whistles. Take a bottom heavy pan. Add sliced chayote and water so that the water is filled just above the contents. Cook in medium flame. When it is half cooked add little salt to it. Meanwhile, grind the shredded coconut, cumin seeds,turmeric powder and chilly powder in mixer to make a paste. When the chayote is done, add the cooked moong dal to the pan and mix well. Add the ground paste to the pan and mix well so that the coconut paste, moog dal and chayote is blended well. Add 1/4 cup water and cook for about 5 minutes in low flame. Take a wok. Heat oil in it and add chopped shallots and whole red chilly. When the shallots turn brown in color, add mustard seeds and curry leaves.

Sending this to Smitha's  and Sonia's Healthy Cooking Challenge event .
Also to MLLA-36 and Susan's host line-up




Broccoli Pulao

It's the first time I got to try something different. I came to know about the event hosted by Vardhini of Vardhini's Kitchen - The Healthy Lunchbox Ideas Event


Broccoli pulao goes to this wonderful event- with theme Broccoli- started by Kalyani of What's Cooking? I have served this with Kadai Mushroom.  I made it for dinner and my family enjoyed the meal.  As a newbie blogger this is my first event participation and I'm really excited.


Ingredients

Basmati rice - 1 cup
Broccoli  - 1 medium sized.
Onion - 1 chopped
Green chilly - 2 (cut lengthwise)
Carrot - 1 small( cut into cubes)
Green peas - 1/4 cup
Chilly powder - 1/2 tspn
Turmeric powder - 1/4 tspn
Garam masala - a pinch
Black pepper corns - 6-8 No:s
Cumin seeds - 1/4 tspn
Cloves - 2
Cinnamon 1/2 inch size
Ghee/ oil - 1  tspn
Salt - to taste 

How to make

Wash the broccoli well. Steam cook the broccoli for 5 minutes. Heat a pressure cooker. Put 1/2 tspn of ghee in it. Add cumin seeds, pepper corns, cloves and cinnamon and fry for a few minutes. Now add washed basmati rice and saute well for few minutes. Add carrots and peas and pressure cook for 4 whistles. Keep the cooker lid closed for about 20 minutes. Now take a wok. Pour the remaining ghee. Add chopped onion and green chilly. Saute till the onions become transulent. Now add chilly powder, turmeric powder and garam masala. Saute till the raw taste leaves.Add the steamed broccoli and saute well for a few more minutes.Add salt to taste. Sprinkle little water in it so that the masala is well mixed with broccoli. Now add this broccoli masala to the cooked rice and mix well in flow flame for few more minutes. Move the pulao to a serving  dish.



Tuesday, June 28, 2011

Kadai Mushroom


Ingredients

  1. Button Mushrooms - 10 No:s(sliced)
  2. Onion - 1 big(sliced)
  3. Green chilly - 2 No:s
  4. Tomato - 1(chopped)
  5. Ginger - 1 inch size(chopped)
  6. Garlic -  3 pods(chopped)
  7. Chilly powder - 1 1/2tspn
  8. Coriander powder - 1 tspn
  9. Turmeric powder - 1/4 tspn
  10.  Garam masala - 1/2 tspn
  11. Coconut oil - 1 tbspn
  12. Whole red chilly - 1 
  13. Mustard seeds
  14. Curry leaves
  15. Water - 1/4 cup 

How to make

Wash the mushrooms well. Take a bowl of plain water,add turmeric powder and salt. Soak the mushrooms in it for 15 minutes. Drain the water, slice the mushrooms and marinate it using a pich of turmeric powder , 1/2 tspn chilly powder. Keep it aside. Take a wok. Pour 1 tbspn oil in it. Add whole red chilly, splutter mustard seeds and add curry leaves. Fry for afew seconds. Add the chopped onions and green chillies. Saute till the onions become transulent. Add ginger and garlic and saute well. Now add the powders one by one and saute till the raw taste of the powders leave. Add tomato and cook the tomato becomes tender. Add 1/4 cup of water. Cook well in medum flame for about 5 minutes. Now add the sliced mushrooms and salt to taste. Cook for 5 - 10 minutes. Now the kadai mushroom is ready to serve with chapathi / nan.

Note : if you want more gravy add more water. Also if you replace Shallots with Onions , it will be tastier.




Monday, June 27, 2011

Tomato Rice


Ingredients

  1. Basmati rice - 2 cups
  2. Onion - 1 big(chopped)
  3. Tomato - 2(chopped)
  4. Greenchilly - 3 (2 chopped , 1 cut lenghwise)
  5. Black pepper corns - 5-6
  6. Cumin seeds - 1/4 tspn
  7. Chilly powder - 1tspn
  8. Ghee / oil - 1 tspn
  9. Whole red chilly - 1
  10. Mustard seeds
  11. Curry leaves
  12. Water - 3 cups

How to make

Heat a pressure cooker. Put ghee in it. Add cumin seeds, pepper corns , onion and 2 green chillies chopped. Saute for a few minutes. Add washed basmati rice and saute well for 2- 3 minutes. Add water(ratio - 1 1/2 cups water to 1 cup rice) and stir well. Pressure cook it for 4 whistles. Keep the lid of the pressure cooker closed for 15 minutes. Take  a wok. Heat oil (1/2 tspn) in it. Add whole red chilly, splutter mustard seeds and add curry leaves. Add the tomatoes and cook well . Add chilly powder and cook till the raw taste of the powder leaves.Add salt to taste. Now add this tomato masala to the rice and stir well in low flame for about 3 minutes. Serve with raita.

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Sunday, June 26, 2011

Noolkol Thoran / Noolkol Stir Fry

Noolkol , is German turnip.The name comes from German Khol (cabbage) and Rubi-Rabi(Swiss German variant )(turnip).  It can be eaten raw as well as cooked. It's also called Kohlrabi. Kohlrabi is one of the most commonly eaten vegetables in Kashmir,locally called monj. 

Gobi / Cauliflower Masala


Ingredients

  1. Cauliflower - 1 medium sized
  2. Shallots/Pearl onions - 20-25 no:s
  3. Tomato - 1
  4. Green chilly - 3 No:s
  5. Ginger - 1 inch size
  6. Garlic - 4 pods
  7. Chilly powder - 1 tspn
  8. Corander powder - 1tspn
  9. Turmeric powder - 1 1/4 tspn
  10. Garam Masala - 1/2 tspn
  11. Salt
  12. Whole red chilly
  13. Mustard seeds
  14. Curry leaves
  15. Water - 1 cup

How to make

Break the cauliflower into medium-sized florets.Wash then well. Take warm water in a bowl,add 1 tspn turmeric powder and salt to it. Put the florets in it and keep aside for 30 minutes. Drain the water well and deep fry the florets. Grind half of the shallots,ginger,garlic and 2 green chillies in a mixer to make a paste. Make tomato paste by grinding in the mixer. Heat a wok. Add 1 tbspn oil,whole red chilly, splutter mustard seeds and add curry leaves. Add remaining shallots (cut lengthwise) and green chilly  
(cut lengthwise) .Saute well till the shallots become translucent. Add the ground shallot paste and saute well till the color changes. Add chilly powder,coriander powder, turmeric powder, garam masala and saute till the raw taste leaves. Add the tomato paste and cook till oil separates. Add the fried florets and mix well. Add 1 cup water and salt to taste.Cover the lid and cook well. Serve hot. Goes well with chapati.

Sending this to Smita's and Sonia's Healthy Cooking Challenge event 

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Saturday, June 25, 2011

Kadala / Chana Curry


 Ingredients
 
  1. Kadala  - 1 cup
  2. Shallots/pearl onion - 20 No:s
  3. Ginger - 1 inch size
  4. Garlic - 3 pods
  5. Green chilly - 2 No.s
  6. Chilly powder - 1/2 tspn
  7. Coriander powder - 1 tspn
  8. Pepper powder - 1/4 tspn
  9. Coconut - 1 cup (grated )
  10. Coconut milk - 1/2 cup
  11. Whole red chilly - 1 No.
  12. Mustard seeds 
  13. Curry leaves
  14. Coconut oil - 1 tbspn

How to make

Soke the chana for about 3 hrs. Pressure cook it for 6-7 whistles. Grind grated coconut , chilly powder and corriander powder and keep aside. Take a bottom heavy pan. Add coconut oil,whole red chilly,splutter mustard seeds and add curry leaves. Add sliced shallots and green chilly and saute will till the shallots becomes transulent. Add smashed ginger,garlic and pepper powder and saute well for 3 minutes. Add the cooked chana to it and add 1 cup water. Add salt to taste and let it boil. Add the ground paste, cover with a lid  and cook in low flame for about 10 minutes. Serve hot with puttu, appam, chapathi or idiyappam

Variation
If you want you can fry the coconut with 2 shallots till the coconut becomes brown in color. Remove from flame and add chilly powder and coriander powder before the coconut gets cold. Grind the coconut in a mixer and add it after adding shallots,greenchillies and chana.Let it boil for 10-15 minutes.Add coconut milk and cook in low flame for few more minutes.Serve hot.
 

Friday, June 24, 2011

Ulli Curry

This is an easy to make side dish for a typical Kerala breakfast. In my race to office I try to make an easy dish like 'Ulli Curry/Shallots Curry' in the morning so that I get time to prepare my lunch too.


Wednesday, June 22, 2011

Carrot Khichadi


Ingredients

  1. Carrots - 4 No:s(grated)
  2. Coconut - 1/2 cup(grated)
  3. Green chilly - 2 No:s
  4. Cumin seeds - 1/4 tspn
  5. Chilly powder - 1/2 tspn
  6. Turmeric powder - 1/4 tpsn
  7. Curd - 1/2 - 3/4 cup
  8. Coconut oil - 1 tbspn 
  9. Mustard seeds
  10. Curry leaves - 1 sprig
  11. Water - to sprinkle

How to make

Take a wok/ kadai add oil, whole red chilly, splutter mustard seeds and add curry leaves. Add the grated carrot along with chilly powder and turmeric powder.Sprinkle water. Cook till the carrot becomes tender. Grind coconut,green chilly and cumin seeds to make a fine paste. When the carrot is done, add the ground paste and salt to taste.Cook well and bring it to boil. Add curd by constantly stiring. Cook in low flame.Dont boil after adding curd. Serve hot.
Note: You can vary the consistency by adding more or less curd.

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Sunday, June 19, 2011

Chilly Idly


Ingredients
  1. Idly - 4 No:s(sliced into cubes)
  2. Onion - 1 big(chopped)
  3. Green chilly - 2 No:s(sliced lengthwise)
  4. Tomato sauce - 1 1/2 tbspn
  5. Chilly powder - 1/2 tbspn
  6. Coconut oil 
  7. Water - to sprinkle


How to make
Deep fry the idlies until it becomes golden brown color and keep aside.

Take a kadai,add 1 tbspn oil. Saute chopped onion and green chillies well till the onion is cooked. Add tomato saue and chilly powder and stir well.  Sprinkle water to it to make a saucy consistency.Add the fried idlies and mix well. Serve with raita or chattni.
Note: You can also add 1/2 a capsicum along with  onion and green chilly. Make sure that the capsicum is well cooked before adding tomato sauce.

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Saturday, June 18, 2011

Cabbage Thoran

   


Ingredients
  1. Cabbage - 1 medium sized (finely chopped,Violet colored cabbage)
  2. Ginger - 1 small (finely chopped)
  3. Green chilly - 2 No:s(cut lengthwise)
  4. Coconut - 1 cup(grated)
  5. Chilly powder - 1 tbspn
  6. Turmeric powder - 1/4 tspn
  7. Cumin seeds - 1/2 tspn
  8. Coconut oil - 1 tbspn
  9. Whole red chilly - 2 No:s
  10. Curry leaves - 1 sprig
  11. Mustard seeds
  12. Salt

How to make
Take a kadai .Pour coconut oil and add whole red chilly,splutter mustard seeds,curry leaves . fry for few seconds. Add chopped cabbage,ginger and green chilly. Saute for 2-3 minutes. Cover and cook well in low flame. Give it a stir once in between otherwise it will stick to the bottom of the kadai.Crush the 4-7 ingredients either using a mixer or by hand. When the cabbage is well cooked add salt and saute for 1 minute and then add the crushed coconut mix. Cover the kadai and cook for 3-4 minutes so that the raw taste of the powders leave.
Serve with rice.


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Ozhichu curry

Ingredients

Coconut - 1 cup (grated)
Cumin seeds - 1/4 tspn
Turmeric powder - 1/4 tspn
Red Chilly  powder - 1/2 table spoon
Tamarind juice - 1/4 - 1/2 a cup
Coconut oil - 1 tbspn
Whole red chilly - 1 -2 No:s
Mustard seeds
Curry leaves
Salt
Water - a needed

How to make
Grind the ingredients 1 - 4 well to make a smooth paste. Take a bottom heavy pan or kadai. Transfer the coconut paste to it.Add tamarind juice,salt to taste and required amount of water.Bring it to boil. Remove from flame when it starts boiling.Take a kadai.Pour oil in it.Add whole red chilly,splutter mustard seeds and add curry leaves.Fry for a few seconds.Pour this oil to the curry. Serve with rice.

Thursday, June 16, 2011

Inji - Ulli kichadi

This recipe comes from my mom's cook book. I used to dislike this curry when I was a kid. My mom used to force me have this when I used to have gastric problems...

Thursday, June 9, 2011

Vegetable Maggie Noodles

Ingredients

Maggie noodles - double pack
Carrot - 1/2 cup (chopped)
Beans - 1/2 cup (chopped)
Onion - 1 small(chopped)
Coconut oil - 1 1/2 tablespoon
Water - 1 1/2 cups 

How to make

Take a botton heavy pan. Add coconut oil, add the chopped vegetables and saute for 2-3 minutes. Add 1 1/2 cups of water,close the lid and cook the vegetables well. When the vegetables are done add the Maggie tastemaker masala and stir well. Let it boil for 3 minutes. Add the noodles to it and cook till its done.

Note :  If you use cheese or butter instead of coconut oil, it will have a better taste.Also you can add cabbage and capsicum.I avoid capsicum because my hubby doesnt like its taste. :)

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Soya chunks fry


Ingredients
  1. Soya chunks - 2-3 cups
  2. Shallots(small onion) - 10-15 No:s(Crushed)
  3. Garlic - 2 cloves(Crushed)
  4. Ginger - half a small one(Crushed)
  5. Crushed chilly - 2 tablespoons 
  6. Coriander powder - 1 teaspoon
  7. Turmeric powder - 1/4 teaspoon
  8. Pepper powder - 1 teapoon
  9. Coconut - grated 1 cup
  10. Salt - to taste
  11. Chilly powder -  1/2 tablespoon
  12. Coconut oil
  13. Curry leaves
  14. Whole red chilly - 2 No:s
  15. Mustard seeds 
How to make

Soak the soya chunks for about an hour. Squeese well the soya chunks while removing from water.Marinate the soya chunks with ingredients 2 - 10. Keep aside for 20 mins. Pressure cook the marinated soya chunks with 1 cup of water. Cook for 2 -3 whistles. If there is water in it after cooking, cook in low flame till it dries out. Take a bottom heavy pan. Add cocnut oil 4-5 tablespons, add whole red chilly,splutter mustard seeds and curry leaves.Fry for a few seconds. Add the cooked soya and chilly powder to it and fry well in low falme.
Add oil as needed and stir well in between till it becomes dark brown in color. 
Goes well with chapathi and rice