PANEER RECIPES - PANEER TOMATO GRAVY

PANEER RECIPES - PANEER TOMATO GRAVY

I love some special Indian food combo to the core. That food with natural vibrant color and luscious texture will always hunt me to be savored. As a blogger, it is very rare to cook the same recipe often. But some special dishes will be demanded by my kids several times for weekend dinner meals and lunch meals. And this recipe is the one which falls into that group. A traditional Indian recipe with panner and coconut milk. For those who love simple and tasty paneer recipes, here it is. It is a less time-consuming recipe when compared to paneer tikka masala, paneer makhani and other paneer recipes. So try out this paneer recipe and serve it along with Indian bread or rice. It is yummy.

Other recipes

Shahi paneer

Paneer bhurji

INGREDIENTS

Paneer  / cottage cheese - 500 g

Tomato   - 2 nos, sliced

Green chilly    - 2 nos, slit

Ginger Garlic paste  - 2 tsp

Turmeric powder  - 1 tsp

Kashmir  chilly powder - 2 tsp

Coconut milk      - half a cup or can add more, thick

Curry leaves

Oil

PREPARATION

• Slice the paneer/ cottage cheese into small pieces or cubes. If you are using market bought paneer, then soak it in hot salted water for 1 minute. This makes them soft.
• Heat some oil in a pan and add the sliced tomatoes.
• Cook till the oil separates.
• When done add green chilies, ginger garlic paste, turmeric powder, Kashmiri chilly powder, salt and mix well.
• After few minutes add thick coconut milk and mix well.
• Cook for a while and then add the paneer pieces to it and again mix well.
• Now cook for 5 minutes ( do not overcook paneer).
• Finally, add curry leaves and pour 1 tbsp coconut oil on the top and now close the lid.
• Serve hot. 

CHICK PEAS RECIPE / KADALA CURRY

CHICK PEAS RECIPE  / KADALA CURRY

INGREDIENTS

Black chickpeas / kadala        - 2 cups ( soaked in water for at least 6 hours)

Onion                                       - 1 (small), chopped

Tomato                                    - half, chopped

Green chilies                          - 2, slit

Turmeric powder                    - 1/2 tsp

Coriander powder                  - 1 tsp

Pepper powder                      - 1/2 tsp

Garam masala powder          - 1/2 tsp

Ginger, garlic, and fennel seed paste                - 1 tsp

Salt

Oil

Curry leaves

Mustard seed

PREPARATION

• Pressure cook chopped onion, tomato, green chiles, ginger garlic paste, turmeric powder, coriander powder, pepper powder, garam masala powder, chickpeas and salt for 4 whistles. Add enough water too.
• Open after pressure releases. 
• Again bring to boil with the lid open. (this helps to get a thick consistency).
• Heat a pan and splutter mustard seeds and fry curry leaves.
• Pour this over the curry and serve hot with puttu/ dosa /idiyappam/ chappati etc...

CHICKEN RECIPES - CHICKEN LIVER RECIPE / FRIED CHICKEN LIVERS

CHICKEN LIVER RECIPE / FRIED CHICKEN LIVERS

This recipe for chicken livers is simple, quick with minimal ingredients. The liver is considered as the most powerful super food. While considering chicken liver nutrition,  chicken liver supplies many essential vitamins and minerals which is very much required for our body.Though the cholesterol content in chicken livers is quite high, it does contain several other important nutrients which is much essential. Here am with a delicious chicken dish made with chicken liver. You can also use mutton liver or beef liver for the same recipe. This pepper fried chicken livers recipe taste best when accompanied with dosa (Indian pancake ). Hope you all give this chicken liver recipe a try.

INGREDIENTS

Chicken liver                       - 200 g

Cinnamon stick, cardamom, bay leaves              - 1 each

Onion                                  - 1, big, sliced

Green chilly                        - 2 nos

Ginger, Garlic  crushed      -1 tsp

Fennel seed powder  (perum jeerakam)               - half tsp

Turmeric powder                -half tsp

Coriander powder               -2 tsp

Red chilly powder                -1 tsp

Pepper powder                     -1 tsp

Cumin seed powder              - half tsp

Garam masala powder         - quarter tsp

Lemon juice  / vinegar          - 1 tbsp

Salt

Oil (preferably coconut oil)

Coriander leaves

PREPARATION

• Heat coconut oil in a non-stick vessel, when hot add cinnamon stick, cardamom, bay leaves and saute for a while. Then add crushed ginger garlic to it.
• Saute it over a medium flame and then add green chilies and perum jeerakam powder (fennel seed powder) to it. Mix well.
• Now add sliced onion and saute till golden. Transfer this onion mixture to a plate. Set aside.
• Now to the same vessel, add the cleaned drained chicken liver (add oil if required). Saute for 30 seconds.
• Now put turmeric powder, coriander powder, chilly powder, pepper powder, cumin seed powder, garam masala powder and salt.
• Mix well and close the lid. Let it cook for 3 minutes. 
• Then add the prepared onion mixture to it. Combine very well.
• Cook on a medium flame for few minutes and later over a high flame until chicken liver turns dry and done. (Add water only if the gravy is too dry).
• Stir occasionally. When done, add vinegar or lemon juice. Toss very well and switch off the flame. 
• Garnish with chopped coriander leaves.
• Serve hot with rice, chappathi or dosa.

CABBAGE BEANS THORAN - KERALA RECIPES

CABBAGE BEANS THORAN - KERALA RECIPES

INGREDIENTS

Cabbage                 - 1 cup, finely chopped
Beans                      - half cup, chopped
Turmeric powder    - 1/2tsp
Green chilies          - 1
Coconut                  - 5 tbsp
Small onions           - 2 nos
Mustard seeds
Oil
Salt
Curry leaves

PREPARATION

• Heat a pan and add oil.
• Splutter mustard seed and then add chopped beans to it. 
• Cook for few minutes and put required salt too.
• When beans is half done add cabbage along with turmeric powder.
• Saute well.
• Now crush coconut, green chili, and a small onion in a mixer.
• Then add this coconut mixture to it and mix well.
• Add salt if required.
• Cook until the raw smell of coconut goes off.
• Finally, add curry leaves and serve.

CHICKEN POLA / CHICKEN CAKE / IRACHI POLA

CHICKEN POLA / CHICKEN CAKE / IRACHI POLA

Hi friends... Welcome to AYESHA'S KITCHEN. How about a spicy, super moist cake with chicken?... A best tea time cake snack ever with handy ingredients. I made this cake with some leftover chicken, some grated carrot and egg. Try this spicy chicken cake at home and enjoy with a nice cup of tea. You can also substitute mushrooms or vegetables instead of chicken.

INGREDIENTS

Chicken                 - 1 cup ( cooked with turmeric powder, coriander powder, salt and then shredded)or leftover chicken

Tomato sauce                 - 1 tbsp

Garam masala powder   - 1 tsp

Egg                                 - 3 nos

Pepper powder               - 1 tsp

Milk                                - 3 tbsp

Corn flour                      - 2 tbsp

All purpose flour/Maida- 1 tbsp

Coriander leaves, chopped

Ghee

Cashews chopped or coconut slices

Salt

Coconut oil

Carrot grated ( decoration)

PREPARATION

• Heat a pan and when hot add 1 tsp of coconut oil. Then add the shredded chicken pieces to it along with tomato sauce,  pepper powder, garam masala powder and salt.
• Saute well on a low flame and keep it aside.
• Whisk the eggs well in a bowl.
• Mix cornflour and maida in milk, stir well. Add it to the egg mixture.
• Mix well without any lumps.
• Now add fried cashews ( chopped) or fried coconut slices ( chopped) to the egg mixture. Mix well again.
• Now finally add the shredded chicken fried pieces to it and stir well all together. Add chopped coriander leaves and check for salt.
• Now heat a non-stick round vessel and spread 1 tsp ghee evenly.
• Pour the mixture into it and spread evenly with the back of a spoon,
• Make the flame to medium-low once the mixture is poured.
• Close the lid and let it cook for 5 minutes.
• Now open the lid and decorate with carrot slices and again close the lid.
• Allow it to cook on medium flame for about 20 minutes.
• Check occasionally.
• When done transfer to a plate and let it cool.
• Once cooled cut into desired shapes.

CHICKEN RECIPES - MALABAR SPICY CHICKEN CURRY

SPICY CHICKEN CURRY

INGREDIENTS

Chicken - 1 kg (marinated with 1 tsp turmeric powder and salt, and refrigerated)

Sliced onion                    - 1, big, sliced

Chopped tomato             -1, big, sliced

Green chili                     -2 nos

Garlic chopped             - 2 tsp

Ginger garlic and fennel seed paste - 2 tsp

Turmeric powder           -1 tsp

Kashmiri chili powder  -3 tsp, can add more or less

Coriander powder        -4 tsp

Garam masala powder - 1 tsp

Curry leaves

Coriander leaves

Salt

Oil

Small onion 

PREPARATION

• Heat oil in a vessel and add green chilies, saute for a while.
• When fine aroma comes, add chopped garlic.
• Again saute it and then add sliced onion and cook until golden.
•  Then add the chopped tomato along with required salt.
• Close the lid and cook for few minutes.
• Now add ginger, garlic and fennel seed paste.
• Let it cook until the gravy reaches a thick puree consistency.
• Then add the chicken pieces to it and Mix well.
• Now add turmeric powder, chili powder, coriander powder and finally garam masala powder.Mix well.
• Add required salt and put coriander leaves.
• Do not add water right now, let the chicken cook well in the gravy.
• When the chicken is done, add required amount of boiled water. Do not add normal water.
• Cook it, until the oil separates(means oil floats on the top).
• Heat a pan and add some oil.
• Fry the finely chopped small onions and curry leaves.
• When done pour it over the curry.
• Serve hot with ghee rice, chappathi, puri....

KERALA CUISINE / MALABAR SQUID FRY - KOONTHAL VARUTHATH

KERALA CUISINE / MALABAR SQUID FRY - KOONTHAL VARUTHATH

Though squid or calamari is not available like any other fishes, this fish has a great place in seafood party dinner ideas. As I am from Kerala, I love to cook seafood recipes often for lunch. Fish fry or fish curry for the lunch is very common in most of the households in Kerala. Indian fish recipes are always unique in taste and flavor but will be spicy. For this fried calamari recipe, I marinated the squid rings with all the ingredients which crushed gently with hands and then added to the hot oil, fried in a medium heat until done. You can add or less the chili powder according to your spice level. So do try this recipe for squid fry and drop your comments.

INGREDIENTS

Squid                                   - 1 kg, (cleaned and cut roundly)

Tomato                                - 1 (medium), chopped

Ginger garlic paste            - 2 tbsp

Turmeric powder                - 1 tsp

Chili powder                       - 2 tbsp (i used Kashmir chili powder)

Coriander powder              - 2 tbsp

Salt                          

Curry leaves

Coriander leaves

Oil

PREPARATION

• Clean the squid and cut into round thin shapes and keep it aside.
• Now take a big bowl and mix in chopped tomato, ginger garlic paste, turmeric powder, chili powder, coriander powder, salt and curry leaves.
• Crush well with your hand and make a thick gravy.
• Now add the squid to it and mix well.
• Heat a pan and pour some coconut oil.
• When hot add the marinated squid to it and stir occasionally.
• When the squid and the gravy come to the required consistency, then remove from flame.
• Garnish with chopped coriander leaves.

MALABAR MUTTON RECIPES - MUTTON CURRY

MALABAR MUTTON CURRY / LAMB RECIPES

Mutton curry/goat curry with authentic Kerala spices is a flavorful and inviting mutton recipe that pairs best with steamed rice, chapati,  appam or ghee rice. Some recipe for mutton especially Kerala recipes are full of flavors with an authentic taste. Yummy recipes can change our mood within no time and this easy recipe with mutton can make your dinner meal or lunch meal more delectable.  Try this easy, spicy Kerala mutton curry that can be made in a flash of time. Here is the recipe showing how to make curry goat /Kerala mutton curry / yummy easy dinners.

INGREDIENTS

Mutton                  - 1 kg

Onion                   - 4 nos, sliced

Green chilly         - 3 nos

Tomato                -2 nos, medium, chopped

Ginger, Garlic  crushed    -2 tsp

Fennel seed powder (perum jeerakam)   -1 tsp

Turmeric powder      -1 tsp

Coriander powder    -2 tbsp

Red chilly powder     -1 tsp (i used less hot kashmir chili powder)

Pepper powder         -1 tbsp

Salt

Oil (preferably coconut oil)

Coriander leaves

Small onions

PREPARATION

• Heat coconut oil in a cooker and when hot, add sliced onion to it.
• Saute for a while and add green chilies, crushed ginger garlic and perum jeerakam powder (fennel seed powder) to it.
• Again saute for few minutes and then add sliced tomato.
• Close the lid for a while and now add the cleaned mutton to it.
• Mix well and cook for some time.
• Now add turmeric powder, coriander powder, chilly powder, pepper powder, and salt.
• Mix well and close the lid.
• After 4 whistles switch off the flame, let it stay for few minutes.
• Then open the lid and cook for some more minutes to make the curry thick.
• Heat oil in a frying pan and saute few sliced small onions(shallots) and when done put some curry leaves and coriander leaves.
• Pour it over the curry.
• Serve hot with ghee rice, chapati or dosa.

• Please watch below the video of thenga choru (coconut rice) on my youtube channel which will go well along with this mutton curry:

SALMON FISH RECIPES - RECIPE FOR SALMON FISH / INDIAN FRIED FISH RECIPE

RECIPE FOR SALMON FISH / INDIAN  FRIED FISH RECIPE

Fish head curry is a very popular dish among Malaysian and Singaporean dish. A typical fish head curry served in a clay pot attracts a wide range of tourist too. The fish that usually used is rohu. But here I am sharing with you a fish head FRY recipe. That too a SALMON head, which is found in fresh water and ocean. Let us make a recipe of salmon head fry with Kerala masala.

INGREDIENTS

Salmon head                             - 2 nos + 6 nos flesh pieces
Lemon juice                              - 2 tsp
Tomato                                     - 1 (small) , chopped
Ginger garlic paste                  - 1 tbsp
Coriander powder                    - 1 tbsp
Turmeric powder                     -  1 tbsp
Red chili powder                      - 3 tbsp
Crushed black pepper              - 2 tbsp
Rice powder                             - 3 tbsp
Salt
Oil
Curry leaves

PREPARATION

• Marinate the fish with lemon juice and salt.
• Keep refrigerated for 30 minutes.
• Meanwhile make a ground paste of chopped tomato, ginger garlic paste, coriander powder, turmeric powder, chili powder, crushed pepper and salt.
• The masala should be thick enough.
• Add 1 tbsp of oil to it (preferably coconut oil). Mix well.
• Now marinate the fish again with this paste and keep refrigerated for another 30 minutes.
• And then heat oil in a pan (do not pour more oil).
• Take each fish and grease it with little rice powder and then fry in the hot oil. Put some curry leaves while frying. 

KERALA SNACKS - MALABAR CHATTIPPATHIRI / ATHISHAYAPATHIRI / LAYERED PANCAKE

LAYERED PANCAKE

Chattipathiri is one of the famous snacks in Malabar region (Kerala snack recipes). This layered pancake recipe is mostly prepared during Ramadan (Ramzan special dishes). We all noticed that snacks are the main attraction of Ramadan recipes. And this savory chicken layered pancake is something very attractive and delicious. There are two versions for this snack   ""SWEET nd SAVORY""". But the method for both is same only. The only variation is for the filling, for sweet we have to add egg, nuts, grated coconut, and sugar. This snack is also known as Chattipathil, Adukku pathiri, Athishaya pathiri, Kerala lesagna and so on. I am here sharing for you the recipe of a SAVORY CHATTI PATHIRI. So let's see how to make meat lasagna recipe in kerala style / kerala chattipathiri

                   

INGREDIENTS

For the pathiri----------------------

Maida               - 1 cup

Salt               

Ghee

For the filling--------------

Onion                          - 2 nos, finely chopped

Ginger garlic paste     - 1 tsp

Green chillies             - 2 nos

Coriander powder      -  1/2 tsp

Turmeric powder        -   1/2tsp

Garam masala powder -  1/2tsp

Pepper powder             -  1/2 tsp

Egg                               - 2 nos + 2 nos( for coating)

Chicken                   - 1 cup ( cooked with turmeric powder and pepper powder , and then shredded)

Milk                             - 4 tbsp 

Oil

Salt

Curry leaves

Coriander leaves

PREPARATION

for the pathiri-----------

• Mix the flour ( maida ) with hot water and salt. Make a dough using 1 tbsp ghee.
• Let it rest for half an hour.
• Now make some thin chappattis with the dough and cook them in a tawa lightly.
• Keep it aside closed.( if it is not closed, the chapattis will become hard).

for the chicken masala----------

• Heat oil in a pan and add ginger garlic paste, green chilies, and salt.
• Saute well and then add chopped onions to it, along with chopped curry leaves and coriander leaves.
• When the onion is done, add turmeric powder, coriander powder, pepper powder, garam masala powder. Mix well.
• Keep half of this masala aside and mix in, the shredded chicken with the remaining half.
• Mix well and keep it aside.So the chicken filling is ready.

for the egg filling----------------

• Beat the eggs and scramble it. Mix it with the remaining portion of masala and cook well.
• Now the egg masala is ready. 

for the coating----------------

• Beat the eggs with milk and a pinch salt.
• Heat a pan and when hot apply some ghee.
• Make the flame very low 
• Now dip the chapatti in this egg batter and layer it on the hot frypan.
• Sprinkle some chicken fillings over the first layer.
• Again take another chapatti, dip in egg batter and then sprinkle some egg mixture over it.
• Continue this till all pathiris get placed over the other. Pathiri must be on the top finally.
• Garnish with coriander leaf and pour the remaining egg batter over the pathiri edges and just press all the edges carefully.
• Now make the flame to medium and cook with lid closed for 10 minutes.
• Flip the other side and cook for other 10 minutes. (this can be done by flipping to another hot frying pan.
• Once cooled cut into different shapes. 

CHUTNEY - GARLIC CHUTNEY

CHUTNEY - GARLIC CHUTNEY 

Yet another chutney recipe added to my blog album. Spicy garlic chutney is one of the most aromatic flavor chutney in which the ingredient garlic predominate the taste of the entire side dish. A very delicious South Indian accompaniment along with idli and dosa.

Every morning we will be struck up with the breakfast ideas.What to make for breakfast?. As breakfast is our first meal of a day, it has a great influence on our body the entire day. It can make up or break up our day. But most of us eat anything that comes in our hand and hurries to our work even though we are served with different types of breakfast. Isn't it? For me, breakfast recipes are something very hard to make. But I love to make South Indian dosa/idli which can light up your boring morning. If we have some aromatic flavorful chutney recipes to make as an accompaniment, will surely make an impeccable morning meal.
So let's see how to make a healthy breakfast side dishes which pairs best with south Indian breakfast recipes. Here is the recipe showing how to make hot aromatic flavorful garlic chutney at home.

INGREDIENTS

Grated coconut               - half a cup
Dried red chilies            - 4 nos. can add more for a fiery chutney
Garlic                              - 5 medium cloves, cut into thin rounds
Oil                                    - 1 tsp + 3 tsp
Mustard seeds
Curry leaves
Salt

PREPARATION

• Heat 1 tsp of oil in a pan and fry dried red chilies for 2 minutes over a medium flame. Keep it aside.
• Next,  fry thin roundly sliced garlic until slightly golden. Keep it aside.
• Once cooled, just coarse grind it and then add grated coconut to it. Make a fine paste by adding little water (only if required).  Now heat a pan with oil and splutter mustard seeds. When done add curry leaves. To this, pour the prepared coconut garlic mixture along with salt. Combine very well and turn off the flame once it is hot. Do not ever let the chutney to boil or cook. (you can also add tamarind pulp to this coconut mixture while grinding which will give a sour taste to the chutney.)
• Enjoy with Idli, Dosa, or Thattil kutti dosa.

Chukkappam (ചുക്കപ്പം)

Chukkappam 

INGREDIENTS

Rice flour                      - 2 cups

Water                            - 2 cups

Egg                               - 1

Small onion                  - 1 tsp, sliced

Ghee                             - 1 tbsp

Gingelly ( yellu)           - 1 tsp

Salt

Oil

PREPARATION

• Heat the ghee and saute a small onion and add 2 cups of water.
• When it starts boiling, add required salt.
• And now make the flame to low and mix in the flour slowly stirring continuously.
• Now add the gingelly and mix well.
• Switch off the flame and allow it to cool.
• Once cooled, start kneading by adding the egg and make a smooth dough.
• Make small balls and press each balls gently to make button shapes.
• Heat oil in a round-bottomed vessel and deep fry it.

VERMICELLI KHEER / SEMIYA PAAL PAYASAM - DESSERT RECIPES

VERMICELLI KHEER / SEMIYA PAAL PAYASAM - DESSERT RECIPES

I am here with a lovely dessert which is easy and quick to prepare. Indian desserts are considered as an important part of any celebration or auspicious occasions. How about a bowl of vermicelli (semiya) cooked in milk and sweetened with sugar or condensed milk and then flavored with nuts or dry fruits? A yummy treat to our taste buds. This vermicelli recipe is named as payasam/kheer / payesh / payasa, based on some regional varieties.  kheer is a type of pudding from the cuisine of Indian (Indian recipes). Kheer recipe can be made with rice, broken wheat, vermicelli, semolina or fruits along with milk and sugar. Cardamom, saffron, raisins, and nuts are also added for additional flavoring.  So let's see how to make easy kheer recipe with vermicelli / semiya payasam /vermicelli pudding. 

• 
  

• INGREDIENTS

• Vermicelli / semiya             - 100 g
• Condensed milk                 - 5 tbsp
• Sugar                                 -  2 tbsp
• Milk                                    - 1 liter  ( when using coconut milk instead of milk, then u need 2 cups of  thick coconut milk)
• Cardamom                         - 1, crushed
• Cashews and raisins
• Pistachios
• Ghee / clarified butter
• 
  
• 
  

PREPARATION

• Heat 1 tbsp of ghee in a deep bottomed heavy pan and roast the vermicelli till golden in a low flame.
• Then add half of the milk to this along with crushed cardamom and boil it until the vermicelli is 90% done over a low flame.
• Stir occasionally.
• When vermicelli is done, add the remaining milk and boil for 2 minutes.
• Then add milkmaid and sugar. Mix well until well combined.
• When done, remove from the flame.
• Now heat 2 tbsp ghee in a saucepan and fry cashews and raisins. Pour it to the prepared kheer or payasam.
• Garnish with pistachios and Serve.

NOTE: SINCE CONDENSED MILK IS USED, THE KHEER WILL BE TOO CREAMY.  IF U PREFER LESS CONDENSED MILK,  THEN U MUST ADD SUGAR 

(HALF CUP) INSTEAD OF CONDENSED MILK.