Merry Christmas & happy new year

It's the most wonderful time of the year
With the kids jingle belling and everyone telling you
"Be of good cheer"
It's the most wonderful time of the year.

WISHING ALL OF YOU A MERRY CHRISTMAS
 AND A HAPPY NEW YEAR 2010!!
HOPE U ALL N! JOY THIS WONDERFUL TIME OF THE YEAR!

T

Moru Curry

Moru Curry is a traditional side dish at any keralite home , perfectly blends with chicken , fish , meat or vegetables, This dish is basically yogurt sauteed with mustard seeds and shallots, some variations of theses are by adding either mango, pineapple, raw bananas, white cucumber etc . The addition of veges just makes it more hardy and filling. I remember having this dish almost every few days but still was never bored of it , if nothing kalan or pulissery is always there which are the other names for this yummy dish.

This Year as Christmas is just around the corner the one thing we all look forward to is the warmth, and goodness, with our family and yes ! the yummy food. This dish was a regular side dish for all Christmas dinner's we had along with the family and still is .There are always the popular ones like chicken curry , beef olatheyadhe and pork vindaloo. Along all the other dishes are on the list I decided to share this one something simple and super easy still so tasty!! It perfectly complements the non-vegetarian dishes sort of adding a added comfort level to the dishes. What u need: 1 shallot chopped 5-6 red Chillies 1 teaspoonful garlic chopped ½ tea spoon Turmeric Powder ¼ tea spoon Methi (Uluva) Powder ¼ tea spoon Cumin (jeera) Powder 2½ cup Yogurt (Curd) salt, oil, mustard seeds, and curry leaves. Heat oil in a deep set pan add mustard seeds , red chillies, garlic curry leaves and chopped shallots. Stir for a while and then add the turmeric powder, methi powder, cumin powder and salt. Now add some water. Cover it and cook for some time. When cooked well, switch off the stove, and after a while add the whipped yogurt to it, stir well. add the whipped yogurt gently in to the pan with stirring it . Add salt in the end with constant stirring . U can also add coconut milk for a rich flavor . Other options also include adding cooked cub sized veges like white cucumber, raw banana or pineapple too. Enjoy with rice !!

Baked Chicken with herbs

Thanksgiving is always such a great time to reach out and celebrate the season, before coming to the US little did I know of such a tradition existing, but now that my lil' kinder gardener comes homes with all the educational information it is so interesting to learn about Thanksgiving and what it has evolved in.
Every year we at home celebrate Thanksgiving by giving thanks to all the people who make your life and world a beautiful place, also we make the dishes only difference since we do not have a big family around whom we always MISS during the holidays , so the big Turkey is substituted by a whole chicken which a family of four can easily devour.

this baked chicken is super simple and a delicious,

What u need:

whole chicken thawed
butter - 2 tablespoon RT(room temp)
all herbs -thyme, oregano, rosemary my favourite
rock salt- as needed
black pepper- freshly crushed
lemon-1 cut in slices

Rub the dried chicken with butter, salt and pepper all around
make sure to go under the skin of the chicken.
Add the herbs to the baking pan rub lemon on the chicken
keep it for at least 2 hours in the fridge.
then Preheat oven to 400°F Cook for 30 minutes at 400°F.
Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink)
when poked with a sharp knife or the internal temperature of the
chicken breasts is 170°F and the thighs 185°.
serve with potatoes and Njoy !

Egg Potato Curry

Every Sunday growing up I remember my mom would make idly , dosa or on occasions appam for breakfast, now that I am a mom myself I have few traditions of my own since the weekdays are so busy with two kids and jobs the weekend I prefer to make a hearty breakfast and the one that my 6 year old loves the most is appam and egg curry. Some days he will specially request for it.
Since we all love it this one is a pretty common breakfast and easy to make too. I usually boil the eggs and potatoes the evening before make things a lot easier. Now to the recipe

What you need :
eggs-4 boiled
potatoes-1 boiled cut cub size
onion (shallots ) - 1/2 cup chopped
ginger- 1 tablespoon chopped
tomato-1 finely chopped
turmeric- 1 teaspoon
chilli pwd -2 teaspoon (add spice as needed)
paprika - 2 teaspoon
garam masala - 1 teaspoon
curry leaves- 4-5
half n half or coconut milk-1/4 cup
whole spices -cinnamon, cardamon, bay leaves ,anise ,mace (few each)
olive oil-2 tablespoon
salt as needed

heat a pan with the EVOO.
add the whole spices in to get the flavor going,
add chopped onions and chopped ginger into the hot oil and
cook till the raw taste goes away or till the onion turns a little brown
then add turmeric, paprika, chilli pwd, and garam masala and
let it cook for a few mins more till the spice blend into the onion .
Add the tomatoes mix well let it cook for at least 5-10 mins
add the salt as per your taste
let it simmer till the gravy is thick .
Add the eggs and the boiled potatoes mix well now the give the sauce a creamy texture add coconut milk or half n half. Simmer for few mins more DO NOT BOIL.
Serve with soft appams .

Mint Vegatable Biryani

Some days are just so hectic it is hard to make a full course dinner especially both me and hubby working and two kids it seems like we are always running and 24 hours do not seem enough, so to satisfy our hunger I usually try to make up some with whatever is left in the fridge since no one of us want to really go grocery shopping.
So this is a very common biryani whipped up with everything left in bitesN bits in your fridge. Also since my mint plant is growing by leaps and bounds have to chop it off like every month had to add some of those too which made this dish turned out pretty much like a mint vegetable biryani.

What u need:

basmati rice 2 cups
sliced onions 2
thinly sliced onions seperate for garnish 1 cup optional
tomato 1 cup
chopped vegetables like cauliflower, potatoes, beans, carrots , peas etc
green chillies 4 optional
garlic 1 inch
ginger 1 inch
minced coriander leaves
mint leaves about 1/2 of the cilantro
salt to taste
Star anise 1
Bay leaves 3
peppercorns 10
cloves and cardamon 8 each
cinnamon 2 pieces
garam masala Sanjeev Kapoor's 1 tsp
half n half 1/2 cup
turmeric 1/2 teaspoon
lemon juice 2 tsp

Heat with oil fry whole spices lighlty.
A minute or two later add onions cook till they r soft and little brown add tomatoes and veges fry well with the onions .
add ginger and garlic in paste form along with mint n cilantro.
Add to this turmeric powder and the spices u can add garam masala too I added Sanjeev Kapoor's garam masala.
Once the veges are nice crispy n half cooked add the half n half or cream also is an option gives a very soft flavour to the biryani , let it simmer till the sauce is thick about 10-15 minutes.
Now for the rice boil a pot of water with salt and lemon juice (lemon juice makes the rice fluffy ) and whole spices add the washed rice and cook till half done.
Strain the rice and let it drain ,then mix the vege gravy and rice little at a time till even and bake for 30 mins at 350 C. What I need did was took it baking pan out slightly mixed the biryani put it back in again makes it even color .

For garnish add fried onions and raisins serve with a yogurt based raita.

happy onam 2009

wishing all of you very happy and

prosperous onam
2009!