Wednesday, February 10, 2016

Aval Milk Recipe - Milk Aval - Avil Milk - Aval Milkshake Recipe

aval milkshake

Aval Milk or Milk Avil or Milkaval or Avil Milk or Aval Milkshake also popularly known as malappuram muttayi is a popular malabar milkshake made with aval or avil (beaten rice flakes), pazham (plantains), and roasted peanuts. The bliss of living in Kozhikode is being able to indulge in milkshakes; every street or bakery has a popular milkshake parlour to boast about. It will be injustice to name a few here; almost all the cool bars serve this milkshake.

But, if you travel to the interiors of the district; aval milk is made slightly different, they simply put one pazham into a glass with some sugar and with a wooden blunt spoon it is mashed and then roasted aval and peanuts are added and then topped with cold milk. Somehow, I do not like that version and I prefer this version which many cool bars in the city makes and having noticed this method in popular cool bars near medical college and Manachira, I tried at home for my kids and they simply loved it. So, sharing this easy and healthy milkshake; I am sure you will love this.

Aval Milk Video Recipe

Sharjah Shake Recipe

Frozen Milk: 500 ml
Sugar: 1/2 - 1/3 cup or as needed
Pazham: 2
Aval: 1 cup, roasted
Peanuts: 100 gms or as needed
Horlicks: 1 tbsp

Crush peanuts and roast aval in a pan and keep aside.
Crush frozen milk with a rolling pin (watch video).
Put the crushed milk into a blender along with pazham, sugar, and Horlicks. Blend for 2 mins on high speed or until nicely blended.
Add 3 - 3 1/2 tbsp roasted aval in a glass, then add 2 tbsp of peanuts and pour the blended frozen milk over it again sprinkle some more aval and peanuts on top.
Serve immediately.
You can get 3 servings from this recipe.
Note: Adjust sugar to suit your taste.


Monday, February 08, 2016

Beef Curry Recipe - How To Make Beef Curry (Kerala Style)

beef curry recipe

Beef curry recipe, Kerala style beef curry is a simple every day curry made with freshly ground spices. It can be served with almost anything; like bread, appam, puttu, rice, roti etc. The freshly ground spices makes this curry very flavourful and also gives a thattukada style beef curry touch.

Talking about thattukada (roadside stalls); I have posted a Malabar style thattukada beef curry earlier, which is also one our family favourite and is an absolute yummer with kannu vecha pathiri 

Beef curry recipe video:

Beef: 750 gms
Onion: 2, sliced
Green chilies: 2
Curry leaves: 2-3 sprigs
Ginger: 1 1/2 inch ginger
Garlic: 16 cloves (small ones)
Tomatoes: 2, chopped
Kashmiri chilli powder: 1 1/2 tbsp
Turmeric powder: 1/2 tsp
Coconut oil: 2 tbsp
Water: 2-3 tbsp or as needed
Vinegar: 1 tsp
Salt to taste
Whole spices to be ground:
Coriander seeds: 3 tbsp
Saunf/perumjeerakam: 1 1/2 tbsp
Cinnamon: 1 stick
Star anise: 1
A small strand of mace
Cloves: 5
Jeera: 1/4 tsp
Whole peppercorns: 1 1/2 tsp
Cardamom: 4
Coconut oil: 1 tbsp
Mustard seeds: 1 tsp
Shallots/Cheriya ulli: 2, sliced
Whole Kashmiri chilies: 2, broken
Curry leaves: 1 sprig.

Dry roast all the spices and keep aside.
Add the roasted spices into a small blender, add in ginger and garlic, Kashmiri chilli powder,  a sprig of curry leaves; grind all this to a fine paste by adding 2 tbsp or even a little more water if needed.

Heat a pressure cooker with about 2 tbsp of coconut oil and add in sliced onions, green chilies, a sprig of curry leaves. Mix well and allow the onions to turn light brown.

Once the onions starts to brown add in the ground masala and allow it to roast on low flame for 2 minutes. Then add in the chopped tomatoes and add in 1 tbsp water, give this a mix and saute till oil comes out. It should take about 5 minutes on medium to low flame.

Add in the beef and 1/2 tsp salt, and mix well for 2 minutes. Cover the cooker and after the 1st steam/whistle simmer for 15 to 20 mins. Allow the pressure to depressurise by itself.

Once the cooker is opened, switch on the fire again; once it starts to boil simmer the curry. Add in 1 tsp vinegar mix well.

Heat another pan with 1 tbsp coconut oil, add in mustard seeds, sliced shallots, whole broken Kashmiri chilies, and curry leaves. Once they are lightly fried pour it over the simmering beef curry.

Serve hot. (The curry will thicken slightly when it starts to cool down).

See beef curry vide for tips.


Thursday, February 04, 2016

Gobi 65 Recipe - Restaurant Style Cauliflower 65 Recipe

gobi 65 recipe

Gobi 65 recipe - Restaurant style cauliflower 65 is a very popular appetiser across India; and most restaurants serve this Indo-Chinese dish.  I replicate restaurant foods at home so that my kids and hubby get a chance to have healthy homemade food with a restaurant touch minus the MSG, food colours, and a lot of other factors. While travelling to Goa last month, we ate food from road side shops some where very good; but almost all of them lavished on MSG....something which I totally avoid at home.  So, here is a quick and easy gobi 65 with a restaurant touch minus the MSG.

Have you noticed that fried restaurant food are very crispy, its because they double fry it, that is they deep fry it twice. So if they have gobi 65 on their menu what they do is they, make a  batch of the gobi 65 and fry it and keep it aside, and when an order comes in they again they deep fry it and toss it with the rest of the ingredients and that double frying makes it more crispy.

Gobi 65 Video Recipe

Cauliflower: 350 gms
Kashmiri Chilli powder: 1 tbsp
Maida/Flour: 4 tbsp
Cornflour: 4 tbsp
Rice Flour: 1 tbsp
Pepper Powder: 1 tsp
Chopped coriander and curry leaves: 2 tbsp
Ginger garlic paste: 1 tsp
Garam Masala: 3/4 tsp
Vinegar: 1/2 tbsp
Salt: 3/4 tsp
Water as needed
Oil as needed
Whole Chilies: 2-3
Green Chilies: 4
Curry leaves: 2 sprigs

Boil some water, add in 1/2 tsp turmeric and salt. Add in the cauliflower florets and let it simmer for 2 mins and then strain and keep aside.

Into a bowl add in the Kashmiri chilli powder, flour, cornflour, rice flour, pepper powder,  ginger-garlic, chopped coriander and curry leaves, garam masala, vinegar, and salt. First mix this with a spoon and then add water little by little and make it into smooth batter. The batter should be of pourable consistency and should neither be too thick or too thin.

Add in the cauliflower pieces and coat with the batter.

Heat oil in a pan and drop in the cauliflower, once the cauliflower is half fried remove it and keep aside.

Now, again drop back the fried cauliflower into the oil and deep fry,  just be for removing add in 2 sprigs of curry leaves, 4 green chilies slit, and 2-3 Kashmiri chilies broken. Fry all this along with the cauliflower and then remove and serve.


Thursday, January 28, 2016

Jeera Rice Recipe - How To Make Jeera Rice - Cumin Rice Recipe

Jeera Rice or Cumin Rice is one of my easy and quick rice dish made with pressure cooker when an unexpected guest drop in or when I want spice up a rather dull meal. Cumin or Jeera rice pairs well with both veg and non veg curries, making it an all time favorite dish.

Cumin or jeera has some medical benefits; it improves digestion and that is the reason you are advised to drink jeeraka vellam (jeera water) when you have indigestion.  If you google health benefits of Jeera, you will be surprised what this little seed can do to your health, so try to include jeera in your daily food especially in dal.  Talking about dal; jeera rice and dal is a perfect combination.

I am showing how to make this jeera rice in my pressure cooker and pressure cooking does speed up the cooking process. There is no need to soak the rice and you just have to wash and clean the rice and keep it on a strainer and once the rest of the ingredients are ready, simply add the rice and follow the instructions and in just about 20 mins...easy jeera rice will be ready. Perfect for a quick lunch box meal for office or for a school lunch box.

Jeera rice video recipe.

Basmati Rice: 2 cups
Water: 3 3/4 cups
Jeera: 1 tbsp
Cinammon: 1 stick
Mace: A small strand
Green cardamon: 3, lightly crushed
Black cardamon: 1, lightly crushed
Chopped coriander leaves: 1/2 cup
Oil: 2 tbsp ghee/oil
Salt: 1 tsp or as needed

Wash and rinse basmati rice and keep it on a strainer.
Heat 3 3/4 cups of water.
Heat a pressure cooker with ghee. Once its heated and add in the jeera and allow it to splutter and then add in the rest of the spices. Once the spices release their flavours add in the strained basmati rice and mix well and allow the rice to lightly roast.
Pour in the boiling hot water, add in salt. Once it starts to boil, cover the cooker with its lid. Once steam comes simmer the flame for exactly 7 minutes and then switch off the flame. Open the cooker only after 10 mins.
After 10 mins open the cooker and lightly mix the rice without breaking it, add in the chopped coriander leaves and mix again.
Serve hot with Butter Chicken Masala or easy and quick no onion Butter Chicken Recipe.

NOTE: Check video for more tips.


Tuesday, January 26, 2016

Whole Chicken Fry Recipe - Poricha Kozhi - Kerala Recipes

whole chicken fry kerala style

Poricha Kozhi or whole chicken fry with spring chicken is another family favourite which I mostly make on the weekends when Nidhi comes home from hostel.  Spring chicken are small and each weighs under 500 gms, though I do not know whether this chicken has any other name (if you know, pls let me know).

Poricha kozhi translated as chicken fry is very popular in Kozhikode;  there is a hotel near the beach known as the Bombay Hotel and they serve amazing poricha kozhi (whole chicken fried) and they stuff with boiled eggs and then deep fry. If you ever get a chance, do visit that hotel and enjoy pure Malabar dishes.

No, I did not stuff anything when I made this as, I am addicted to easy and quick cooking when Nidhi is home, I try to cook everything fast and try to be with her as much as possible. So, this one is a really quick and easy recipe and can also be a show stopper at the dinner table.

Video Recipe of Whole Chicken Fry (Poricha Kozhi)

Spring Chicken: 350 gms
Coriander leaves: 3 sprigs
Curry leaves: 1 sprig
Garlic: 6-7 cloves
Ginger: 1 inch
Shallots (cheriya ulli): 5-6
Mint leaves: 5-6
Green chilies: 2
Curd/yogurt: 1 tbsp
Salt: 1/2 tsp
Pepper powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Kashmiri chilli powder: 1 1/2 tsp
Garam masala: 1/2 tsp
Lemon: 1/2
Saunf (perumjeerakam): 1/4 tsp
Rice flour: 1 tbsp
Water: 1 tbsp
Curry leaves and 3 Whole Kashmiri chilies

Prick the chicken with a sharp knife, this helps the masala to seep in.
Tie the legs with a twine.
Grind coriander leaves, curry leaves, green chilies, garlic, shallots, ginger, and mint leaves.
Into a bowl, add in curd, the ground masala, pepper powder, turmeric powder, Kashmiri chilli powder, garam masala powder, lemon juice, saunf, rice flour, and water. Mix all this together.
Rub the masala into the chicken and keep this masala coated chicken in the fridge for half hour.
Heat oil in a kadai and fry the chicken on both sides until nice and crisp golden brown.
Lastly add in some curry leaves and Kashmir chillies broken and fry it along with the chicken.
Remove to a serving plate and enjoy.


Tuesday, January 19, 2016

Chicken Masala Sandwich Recipe

chicken masala sandwich recipe

Chicken masala sandwich recipe, an Indian style chicken sandwich; which is filling and super easy to make. This masala chicken sandwich is one of my sons favourite and I usually make this as an after school snack for him. The sandwich is great for kids lunch box too.

You can also add in some veggies, if your kids are fussy with vegetables; grated carrots works perfect or finely chopped capsicum or tomatoes. Try adding some boiled corns or green peas to the chicken mix while sautéing  the masala.

Vegetarians, you can make this with paneer; just add crumbled paneer instead of chicken and a nice protein rich and filling sandwich will be ready in minutes.

How to make chicken masala sandwich video tutorial.

Chicken: 500 gms
Turmeric: 1/2 tsp
Salt: 1/2 tsp
Water: 2 tbsp
Oil: 2 tbsp
Onions: 2, chopped
Green chilies: 1, chopped
Salt: 1/2 tsp
Ginger-garlic paste: 1 tsp
Kashmiri chilli powder: 1/2 tsp
Garam Masala: 1/2 tsp
Turmeric powder: 1/2 tsp
Coriander leaves: 2-3 tbsp, chopped
Lemon: 1/2
Pepper powder: 1/2 tsp
Bread slices:16
Butter: As needed
Cheese: As needed

Cook the chicken with turmeric, salt, and water. Once the chicken is cooked, allow it to cool down and then shred the chicken. You can make this ahead too.

Heat a kadai or pan with oil, add in the chopped onions and green chilies, add in salt. Once the onions are transparent add in ginger garlic paste. Add in Kashmiri chilli powder, turmeric, and garam masala. Mix well for a minute.

After 1 min, add in the shredded chicken and mix well for 1-2 min. Add in chopped coriander leaves and pepper powder. Mix well. This is the filling for the sandwich, you can also make ahead this filling and refrigerate.

Butter one slice of the bread, top little filling and grated cheese and cover with another buttered slice bread and again top with some chicken filling and grated cheese, cover with another buttered slice of bread.

Repeat the same with the rest of the bread slices.

I like to use salted butter.
I used Amul cheese cubes.
You can make ahead the chicken filling and it will be easy to pack for school lunch box.
Pls watch my video for more tips.


Monday, January 11, 2016

Vegetable Biriyani In Pressure Cooker Recipe

vegetable biriyani recipe

Vegetable biriyani in pressure cooker is an easy and quick one pot meal and you just need the pressure cooker to make!

Pressure cooker biriyani is always a life saver for me; meal in under 30 mins, is my kind of cooking when I am in a lazy mode.

The best thing is that you can play around with your favorite veggies,  if you love mushrooms, tip in some chopped.... broccoli.. ? Okay, I leave that to you.

For this recipe,  you do not need to soak the basmati rice, but if you are not in a hurry and have some time to spare you can soak in for 10 mins....though, I rarely do this.

Vegetable biriyani video recipe

Basmati Rice: 2 cups
Beans: 10
Carrots: 2
Cauliflower: 1/4 of a head
Capsicum: 1/2
Potato: 1
Frozen peas: 1/2 cup
Tomato: 2, chopped
Onions: 2, sliced
Coriander powder: 1 tsp
Kashmiri chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Garam masala: 3/4 tsp
Salt as needed
Oil as needed
Water: 3 3/4 cups

Green Masala:
Garlic: 2 pods
Ginger: 1 1/2 inch
Green chilies: 3
Mint Leaves: 3-4 sprigs
Coriander leaves: Half a handful

Whole Spices:
Cashewnuts: 2 tbsp
Raisins: 2 tbsp
Black cardamons: 1, lightly crushed
Green cardamons: 5, lightly crushed
Star anise: 1/2
Bay leaf: 1/2
Cloves: 6
Mace: A small strand
Saunf (Perumjeerakam): 1/2 tsp

Wash and rinse basmati rice and keep it on a strainer.
Chop the vegetables and keep aside.
Grind coarsely all the ingredients under the green masala and keep aside.
Heat a pressure cooker with oil, once the oil is heated add in the cashew nuts and once roasted remove to a plate, add in raisins and remove when lightly fried. Add in half a handful sliced onions and fry it and then remove it to a plate. This is to garnish.

Add in the whole spices, allow it to roast and then add in the onions and once the onions are light brown add in the green masala. Mix well and sauce for a min. Add in salt.

Add in the chopped tomatoes, mix well. Add in coriander powder, Kashmiri chilli powder, turmeric powder, and garam masala. Mix all this together on low flame till oil starts to come out.

Add in the chopped vegetables and mix well. Allow them to fry in the masala for 2-3 mins and then add in 3 3/4 cups of water. Squeeze in half a lime. Once it starts to boil add in the strained rice. Cover the cooker and when steam starts to come, simmer the cooker for 7 mins and then switch off the flame.

Open the cooker only after 10-15 mins. Lightly mix well once the cooker is opened and add in the fried raisins, cashew nuts, and fried onions. Sprinkle some chopped coriander leaves and serve hot with raita.


Monday, January 04, 2016

Butter Chicken Recipe - How To Make Indian Butter Chicken - Murgh Makhani Recipe

butter chicken recipe

Butter chicken recipe, easy and quick (no onion) Indian butter chicken video tutorial. Punjabi murgh makhani is an all time favourite Indian curry and is best served with roti, naan, or rice. I have already shared two butter chicken recipes ; restaurant style butter chicken and butter chicken masala both are equally good and are the most popular recipes on this site.

Let me talk a little bit about this butter chicken.... this curry does not need any onions...yes!! a no onion yet creamy and thick gravy! Bachelors are you listening? this curry is for you, make this and take credit...

Yesterday, my dad (achachen) made a surprise visit and I was lucky that there was some chicken in the freezer and I raked my sleepy (ageing!) brain to make something special for him to be served with roti and finally this butter chicken recipe pop up and with no onions to peel and slice .... I decided to make....and immediately thawed the frozen chicken and marinated with curd/ the time; I made roti and jeera rice (Nidhi loves it and as she was home for the weekend, I couldn't deny her fav..), my chicken was marinated and I just had to heat some butter, lightly fry the chicken and again heated some more butter and fried ginger and garlic paste.....threw in the chilli powder, and the tomato puree....etc etc...I mean in just about 20-25 "special butter chicken was on the table" to the delight of my achachen.

Okay! back to the recipe, pls watch my video tutorial....and don't forget to give a thumbs up!

Chicken: 750 gms
Curd: 3 tbsp
Salt: 1 1/2tsp
Kashmiri chilli powder: 1 tsp
Turmeric powder: 1/4 tsp
Tomatoes: 4, pureed.
Butter: 4 tbsp (divided)
Ginger- Garlic Paste: 2 tbsp
Kasuri methi: 1 tsp
Kashmiri chilli powder: 1 1/2 tsp
Turmeric powder: 14 tsp
Garam masala: 1/2 tsp
Water: 1 1/2 cups
Fresh cream: 1 tbsp
Sugar: 1 tsp
Coriander leaves to garnish

Marinate chicken with curd, salt, Kashmiri chilli powder, turmeric powder, and keep it in the refrigerator.
Add tomatoes into a blender and make a puree. You can strain the tomatoes to remove the skin n seeds.
Heat a kadai, add in butter and once the butter is melted add in the chicken pieces and lightly fry and remove them to a plate.
Heat another kadai with butter and lightly fry the ginger and garlic and the raw flavour has diminished; add in the Kashmiri chilly powder and turmeric powder, lightly fry for a minute. Add in tomato puree and salt. Allow this to boil.
Add in kasuri methi and garam masala. Add in water and allow it to boil, add in the chicken pieces and cover and cook the chicken.
Once the chicken is cooked, simmer for 5 minutes and then add in sugar and chopped coriander leaves.  Lastly, drizzle in cream and mix and sprinkle some more chopped coriander leaves...and serve.
When you serve, drizzle a little fresh cream on top and it will look very restaurant style!

PS: More tips on the video :)


Saturday, January 02, 2016

Special Chicken Roast Recipe

Special chicken roast recipe is a quick and easy chicken roast with a Chinese twist.  Its is excellent as a snack or as a side dish for fried rice, jeera rice etc.

Amma used to make this chicken roast as a quick fix and I think she got it from some magazine back in the 80s.  You can also try tossing in some chopped capsicum...

Video recipe for special chicken roast:

Chicken: Cut into small pieces, 400 gems
Oil: 2-3 tbsp
Kashmiri chilli powder: 1 tbsp
Green Chilies: 3-4, slit
Garlic: 4 cloves, sliced
Ginger: 1/2 inch, sliced
Tomato Sauce: 2-3 tbsp, heaped.
Curry Leaves: 2-3 sprigs
Salt to taste

Into a pan, add in chicken, oil, Kashmiri chilli powder, turmeric, garlic, and ginger. Put the flame on medium, cover and allow the chicken to cook. Once the chicken is cooked add in green chilies and curry leaves, mix well and roast for a few minutes.
After about 5 minutes add in tomato sauce and mix well. Allow this to roast for two minutes and lastly add in finely chopped spring onions and stir well.
Serve hot with easy fried rice


Tuesday, December 29, 2015

Road Trip To Goa - Goa Road Trip - Calicut (Kozhikode) To Goa Road Trip

Road trip to Goa, from Calicut (Kozhikode) 615 kms. The road trip was fun and memorable, right from the Malabar food to the beautiful beaches along the road.

Mutta Masala, a Malabar special!

Mahe Church:

We had a stopover at Mangalore and started the trip again early next morning, had breakfast on the way at Murudeswhar...

We had lunch at Karwar, roadside sea facing hotel and reached Goa at about 4 pm. We stayed at Ponda City, which is 30 kms away from Panjim.

The best road trip we had made in a decade. We did not use google maps or any navigation device, we got directions from sign boards and by simply asking people.

What road trip to Goa video.


Related Posts Plugin for WordPress, Blogger...