Sunday, January 29, 2012

Baby Potato Roast

My way of making potato roast...

Baby Potatoes-10 no(I used potatoes slightly bigger than baby so cut to halves,its optional)
Cumin(Roasted) Powder-1 tsp
Coriander powder-2 tsp
Ginger garlic paste-1 tbsp
Salt to taste
Lemon juice-1 tsp
Pepper powder-1/2 tsp
Olive oil-2 tsp
Coriander leaves-1 tbsp(chopped finely)
Olive Oil-2 tbsp(use as needed for cooking)

Method Of Preparation:
1. Boil the potatoes till it is soft and firm.Peel the skin if needed.(I boiled them in pressure  cooker for 2 whistles and peeled them)
2. Add all the other ingredients and mix well and keep aside for 1/2 hour.
3. Heat a non stick pan. Drizzle a tbsp of olive oil and cook/roast the marinated potatoes open in the pan till it turns brown .Drizzle oil if needed.Serve hot.

Tuesday, January 24, 2012

Elaneer shake/Tender coconut shake...

Being from Gods Own country, Tender coconuts have always been something  that has attracted me with its sweet  taste and cooling nature..Back at home tender coconuts where cut directly from the tree when the man would come to put coconuts...without any delay it would be cut and gulped by me and my sis...after reaching US when I first saw them in a store I immediately took 2 with me..Came home...before changing dress went and cut it and took the first sip...OMG awful... It tasted so much of chlorine ...cut the flesh...same taste...threw it..Then after long time I saw it in Indian grocery store...bought it...same taste for the water...but flesh was ended up with this shake..

Tender coconut-1 no(flesh alone)
Chilled Milk-1 cup
Sugar if required
Cardamom seeds from 1 pod(optional)

Method Of Preparation:
Cut the coconut flesh to small pieces and add suga( if needed)r, cardamom seeds(if using).Grind it to smooth form using little amount of milk at a time to form a medium thick consistency.Serve immediately.

2. There is another form of making juice with tender coconut.Just scrap the flesh and add the tender coconut water to a mixer and blend it for 2 minutes.See that there are few pieces of coconut after blending.Chill it and serve..Just perfect for hot weather...

Sending this and  Tapioca salad to Kerala kitchen hosted by Kaveri at Palakad Chamayal

Monday, January 16, 2012

Tapioca Salad/Kappa Salad

Hi All...
Hope everyone is doing good...Here things are going a bit rough with my whole time revolving around my kiddo... Cooking, reading, blogging and even chatting has been held behind for him...I feel that these days I am neglecting this space very decided to stop blogging for a while....;(...but  if got a chance will surely peep in here....
This is a Salad recipe that was discussed by me and my lecturer(lucky me..:))..The recipe is a bit twisted according to our preferences...We enjoyed it...

Tapioca/yuca roots- 1 medium sized
Carrots-5 (baby cut)
Onion-1 medium(cut lengthwise)
Spring Onion-4 no(chopped to small pieces)
Birds eye chilli-2 no(cut to small pieces)
Coconut pieces-1/2 cup(cut to small pieces)
Crushed pepper-2 tsp
Salt to taste
Red chilli flakes-2 tsp
Olive oil-3 tbsp
Lemon juice-2 tsp

Method Of Preparation:
1. Clean the tapioca and cut to small pieces. Par boil it with a pinch of salt.It should be soft but firm. It shouldn't be too soft and mushy.Drain the water and allow to cool.
2. Clean and cut the carrots, onions, green chilli to medium sized pieces.
3. Now mix all the veg and tapioca together in a bowl.Add the crushed pepper and coconut pieces.
4. Now mix the olive oil, lime juice and add the required amount to the salad bowl with salt and crushed red chilli flakes.
5. Mix everything together and serve.

1. Add lemon juice according to ur tastebuds. We like it with minimal sourness.

Tuesday, January 10, 2012

Vazha Thatta/Vazhapoo Thoran aka Plantain blossom stir fry

My first post for 2012...Thought will start it with something healthy...:)...

Vazhapoo/Vazha thatta-1 no
Mustard-1 tsp
Bengal gram/Urud dal-1 tsp
Dry red chilli-2 no
Turmeric-1/4 tsp
Salt to taste
Grated coconut-1/2 cup
Curry leaves-4 to 5 leaves
Coconut oil/veg oil-1 to 2 tsp
Method of Preparation:
1. Take the vazhapoo and remove the first 3 to 4 layers if it is dark colored.
2. Check the flowers inside these layers, if they have dark stamens remove it.If the flower is fresh use them.
3. Now cut the flower to small pieces and was it in water which has a pinch of turmeric and salt in it.
4. Drain and keep aside.
5. Heat a wok with oil and sputter mustard. Then add dry chilli and bengal gram and wait till it turns golden. Add the curry leaves and the cut flower along with turmeric powder and salt.
6. Close the lid and cook on low.Once done,add the grated coconut and mix well.Take from heat.Serve as side for rice.

1. When  the flower is kept long after cutting it turns black.
2. Cook without adding water, If its sticks at the bottom of wok just add about 2 tbsp water max.
3. The layers that are dark and thick should be removed before cooking, else they sometimes give bitter taste.
4. You can use 1/4 piece of a onion and fry it before adding the flower, then continue cooking the same way.
5. Adding coconut can be made optional.
Sending this to Kerala Kitchen hosted by Kaveri of Palakad Chamayal



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