Template Healthy N Spicy...: March 2007

Tuesday, March 27, 2007

Dry Prawns Chutney Powder

Dry chutney powder is a good accompaniment with idli,dosa or even with rice. To take it to the next level in taste, this chutney powder with dry prawns will do the trick. I have seen many people who do not like dry fishes. This dish is for other group. At my home everybody likes it. Here I am trying my level best to get the same great taste as my grandmother used to prepare it.

Dry prawns - 1 cup
Dried coconut powder - 1 cup(you can use fresh or frozen shredded coconut)
Garlic - 5 to 6cloves
Curry leaves - 2 sprig
Tamarind- Small Amla sized ball
Chilli powder - 2 tbsp(I used kashmiri chilli powder)
Salt - to taste

Dry roast prawns to a golden brown and keep it aside. Again dry roast coconut with garlic and curry leaves till the coconut turns golden brown in color and curry leaves turn crisp. Do it in low flame othewise coconut will not be crisp and brown. If you are using fresh or frozen coconut, make sure that it is well browned and crisp. At the last minute of browning , add tamarind, salt and chilli powder to coconut and mix well.Allow all the things to heat up.

Switch of stove and mix it with roasted prawns. Let it cool and grind to a powder using a mixer or coffee grinder. Chutney powder is ready. Keep it in an air tight container at room temperature. It can stay fresh at least two months. You can serve it with idli, dosa, rice or even with chappathi.


Wednesday, March 14, 2007

Fruit Custard with Chocolate

A common dessert, fruit custard, becomes special with the addition of white chocolate chips. When I saw this recipe on a malayalam channel(surya tv) , I decided to try this one for a change. The dish wonderfully turned out creamy and tasty with the mild chocolate flavor. If you need more chocolate flavour, you can add more chocolate chips. You can also use white chocolate bar instead of white chocolate chips.


Milk - 1 litre (I used 2%Milk)
White chocolate chips - 1 cup
Custard powder - 4 tbsp
Sugar - 6 heaped tbsp
Various types of fruits cut in small size in a big bowl to cover with custard. I used 2 ripe plantains,2 apples,2 cup grapes,8 oz can pineapple chunks.

Mix 1/2 cup of milk with custard powder and set aside. Bring the remaining milk to boil with sugar. Add the chocolate chips and stir till it melts. Remove from heat and add custard powder(mixed with milk) and cook again for 2 to 3 minutes, stirring continuously to avoid burning. Then pour the hot custard mixture to the bowl filled with fruits and let it cool in the fridge. Delicious custard is ready. If you need,garnish with grated dark chocolate and grapes and enjoy....

Recipe courtesy:-Surya Tv cookery show.


Thursday, March 08, 2007

Meen Mulakittathu( Fish in Red Chilli Gravy)

I am presenting today a simple fish curry which is my family favourite. My hubby prefers this type of fish curry more than with coconut mixed gravy. Fish pieces will be coated with spicy masala and tamarind gravy will not disappoint you, if you served with hot rice. You have to keep this curry at least 2 hours before serving to get the actual taste. Actually I keep this dish overnight to get tht spicy taste for the fish pieces.


Fish- 250 gm
Red chilli powder- 1 1/2 tsp(I used kashmiri chilli powder)
Coriander powder - 2 tsp
Turmeric powder 1/2 tsp
Tamarind - small amla sized ball
Fenugreek - 1/4 tsp
Shallots - 5 or 6(chopped)
Ginger- garlic paste - 1 tbsp
Tomato - 1 small(optional)
Curry leaves - 1 sprig
Oil - as needed
Water - as needed
Salt - to taste

Mix the spice powders with some water and keep it aside. Heat some oil in a pot(I used earthern pot here). Add fenugreek seeds and let it brown. Then add chopped shallots and curry leaves and saute. Add ginger - garlic paste and tomatoes saute till you see oil separate from tomatoes. Add spice paste and saute for 1 minute in low flame. Don't let it brown. Add tamarind juice mixed with enough water to cover the fish pieces . Let it boil till the raw smell of tamarind has gone. Add fish pieces and let it cook till the fish pieces are done. Pour some oil on top. I prefer to add a pinch of fenugreek powder to the curry at this stage. Shake the pot gently to mix all the things together. Do not use a spoon. Cover and let it rest at least two hours.

Fish Curry with hot rice
Happy Cooking!!

Monday, March 05, 2007

Cooking from Fellow Bloggers

Dear friends,

I am back to blogging after a short break. During this time, I tried some recipes from other food blogs. I am very happy when I hear that somebody has tried my recipe and liked the recipe. I hope the same is true with my fellow bloggers also. Here I am publishing some recipes that I tried and tasted in my kitchen. I hope you will enjoy the pictures.

I tried many recipes from the 'My workshop',although I am not a regular commentor on her blog. Recipes are so simple and yummy!!
Bluberry muffins:-
I replaced half of the flour with whole wheat flour.My daughter enjoyed each bite.

Lemon squares:-
Garlic Pickle:-
I was searching for a good garlic pickle recipe. So simple and colourful.

I am a regular visitor of 'My treasure..My pleasure' owned by Annita. I have learned many kerala recipes from her posts. I tried recently her Vendakka Paalu Curry and ulli theeyal, but was not able to take photos.
Here I am presenting her Nadan Egg Roast:-

Shaheen of Malabar Spices is a very good cook with the magic of malabar taste. Last time I tried her Pavakka curry/Bittergourd w/yogurt and now it is in my best bittergourd recipes list. This time I am presenting her Meen chaar/Fish Curry w/coconut (using shrimp). The addition of fennel powder is very new to me. The curry tasted good with hearty smell. Thanks Shaheen.

My next presentation is from, Cake girl, Pushpa, very talented in cooking and baking. Her peach butter cake is a favourite one in my home. I bookmarked so many recipes from her blog to try. I hope she will start her blogging again.
Peach butter Cake:-


Next recipe is from Seema of 'Recipe Junction'. I recently found her blog from the remarks about Banana bread dosa. I liked the recipe very much and I am presenting the photo proudly. Thank you very much Seema.

Priya from Sugar & Spice, a very good blogger, attracts me with colorful recipes and presentation. By seeing her pori urundai, I remembered my school days with this lovely snack. I used to enjoy these puffed rice balls from the nearby shop for only 10 paise. Actually I used to get two for 10 paise :-)). I tried the recipe and turned out very good.

Nabeela from Trial and error, finds time for cooking in her heptic schedule. I love her writings and recipes.When I saw her Oven dried tomatoes, I tried it that day itself. This is my second turn of her recipe. No need to buy the costly sundried tomatoes from stores. This recipe shows you the magic.

I also tried Dahi Bhindi from Hooked on heat, by Meenakshi. The dish came out good and tasty, but may be a little dry.

Thank you All!!!
Happy Blogging!!!