July 29, 2011

Chicken Stew

Chicken stew is a mildly spicy and creamy dish which is very popular in Kerala. This is a favourite among foreign tourists visiting Kerala. This recipe is originally my father's mutton stew recipe. So you can cook mutton also in the same way. My mother doesn't eat or cook mutton. When we feel like having some mutton at home, my father takes charge of the kitchen and I will be his helper :-) The recipe is very simple and effortless if you are using canned coconut milk. This is also a kid friendly recipe as it is mild in spice level.

This stew goes well with ghee rice, appam, pathiri, kerala porotta,chappathi etc...The famous Paragon restaurant in my hometown Calicut serves delicious chicken/mutton stews. So if you are visiting Calicut, do not miss to dine at Paragon.


Chicken - 1/2 kg cut into small pieces 
Onion - 1 large, finely chopped
Potato - 1, cubed
Green chillies - 4, slit
Ginger chopped - 1 tbsp
Garlic chopped - 2 tsp
Thick coconut milk - 3/4 cup (I used canned coconut milk)
Thin coconut milk - 1.5 cups (I added 1 cup water to 1/2 cup of thick coconut milk)
Pepper powder - to taste (white pepper powder preferred)
Oil - 2 tsp
Curry leaves - a few

Whole spices
Green cardamom - 3
Cloves - 3
Cinnamon - 1 inch stick
Whole black pepper corns - 6-8

1. Use chicken/mutton with bones. For making mutton stew, buy tender mutton. 
2. Cashew nut paste can also be used to make the gravy rich, creamy and thick. I have not used it. To know how to make cashewnut paste, check Cooking tips. Cashew nut paste should be added at the last stage, while adding the thick coconut milk.


1. Heat oil in a pan and add the whole spices. When they sizzle, add green chillies, onion, garlic and ginger. Saute till onion becomes soft. Do not let the onion brown, as it would change the colour and taste of the stew. 
2. Add chicken pieces, potato and salt and thin coconut milk.Cover and cook till chicken is done.Now add the thick coconut milk, curry leaves and simmer for a few minutes. You may do a taste check and add a little white pepper powder if you want it to be more spicy. Using black pepper powder changes the colour of the stew. The gravy will be semi-thick and creamy.

The stew tastes best after 1-2 hrs. 

Sending this to Kerala Kitchen July 2011 hosted by Magpie.

Also sending to Iftar moments at Taste of Pearl City and Signature Recipes hosted by Saras

July 27, 2011

Moong and Palak Curry

Moong and Palak curry is a very delicious and nutritious curry which can be served with roti or rice. I had tasted a similar curry in a restaurant in Bangalore where sprouted moong was used, it is much more nutritious and has a different taste. This is a very simple recipe and takes very less time to cook.


Whole moong(Green) - 3/4 cup
Palak/Spinach chopped - 1 cup
Onion - 1/2, finely chopped
Garlic - 2 to 3 cloves
Tomato - 1/2, chopped (optional, I haven't used it this time)
Turmeric powder - 1/4 tsp
Chilly powder - 1 tsp
Shredded coconut - 1 to 2 tbsp (optional, I used it)
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Curry leaves - a few
Oil - 2 tsp


1. Cook moong  in a pressure cooker for 1-2 whistles.
2. Heat oil in a pan and splutter mustard seeds followed by jeera.
3. Add onions,garlic,curry leaves and saute till onions are soft. Add turmeric and chilly powder and saute for few seconds. If using tomatoes, saute now till mushy. Add cooked moong, spinach,salt,coconut(no need to grind) and water and cook till spinach is cooked. I prefer a thick curry, please adjust the consistency adding more water.

Linking this to Life is Green Event 

July 26, 2011

Chicken Tikka

Some dishes we eat at restaurants make us feel that it can never taste so good when we make at home.Chicken Tikka is something that I never imagined trying at home. But, when I tried, I found it to be very simple. So, try it out...and I'm sure you would like it. I found this easy video recipe of Chef Harpal Singh here...


First Marination
Boneless chicken - 500 gms (preferably chicken breast, cut into bite size cubes)
Ginger Garlic paste - 1 tsp
Chilly powder - 1 tsp
Lemon juice - 2 tsp

Second Marination
Oil - 2 tbsp
Ajwain seeds - 1 tsp (I did not  use it)
Gram flour/Besan - 1.5 tbsp
Thick curd/yoghurt - 3 tbsp
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - a pinch
Garam masala - 1/4 to 1/2 tsp
Oil -1 tbsp

Capsicum/Bell Pepper - Red, green and yellow. This is optional, I added it as I like it :-)


1. Mix all ingredients listed under first marination and keep aside for 20 mins.
2. Meanwhile get the second marinade ready. Heat oil in a pan and ajwain seeds. Add besan and keep stirring for few minutes taking care not to burn it. Turn off stove and pour the besan mix to yoghurt. Add ginger garlic paste, turmeric and chilly powders,garam masala and salt and whisk well till you get a smooth paste. Add 1 tbsp oil and combine well. Add the marinated chicken to the second marinade and keep it marinated for 2-3 hrs.
3. Preheat oven to 220C for 10 mins. You may also do it in microwave convection mode or do a BBQ. Soak wooden skewers in water for 15-20 mins to prevent them from burning in the oven. Line a baking tray with strong kitchen foil suitable for baking. Brush some oil on the foil.
4. Cut the bell peppers to the same  size as chicken pieces and mix in the chicken marinade for 10 mins.  Take a skewer and arrange the chicken and capsicum. Bake for 15-20 mins or till chicken is cooked. In between, after 10 mins, brush some oil on the chicken.

Serve hot from the oven :-). You may serve it on the skewer itself or on cocktail sticks like I did.

Sending this to Serve it Grilled

Also sending to Iftar moments at Taste of Pearl City

Also goes to What's on your Kabab Platter

July 25, 2011

Plantain Pancake

A sweet and fruity pancake, this recipe is sure to be a hit among kids and is an ideal evening snack when they return from school.  This recipe is inspired from my blogger friend Sobha's Plantain Sweet Dosa.She made it with dosa batter, as I didn't have it I made it with wheat flour. 


Ripe plantain - 1 big (Very ripe plantains tastes best)
Wheat flour/Atta - 1 cup
Honey or Sugar - to taste
Cardamom powder - 1/4 tsp


1. Cut plantain to 2 and steam in a steamer or idli vessel till cooked. Peel and mash it.
2. Make a batter with atta and water to form a pancake/dosa batter consistency. Add the mashed plantains and blend it well in a mixer/blender. Add honey or sugar to taste and the cardamom powder.
3. Grease a tava/pan with a little ghee/oil. Pour a ladle of batter and spread like a pancake. When one side is cooked, flip to the other side. You may drizzle ghee or oil.

Linking to Anyone Can Cook: Series 27

This also goes to Healthy Snacks event and Quick and Easy Recipes event.

July 24, 2011

Dried Prawns Chutney

ഉണക്ക ചെമ്മീന്‍ ചമ്മന്തി 

If you like dried fish recipes, you will like this too..This goes well with Kanji(rice gruel) or rice and curd or Kachiya Moru.


Dried prawns - 1 cup
Dry red chillies - 4 to 6
Shallots - 3 to 4, sliced
Shredded coconut - 1/2 to 3/4 cup
Tamarind - a small piece


1. Wash the dried prawns well to get rid of any impurities. Drain to tissue paper.
2. Heat about 2 tsp oil in a pan and add dry red chillies and shallots. When shallots start turning light brown, add the dried prawns and saute for a few minutes. Add shredded coconut and salt. No need to roast the coconut much, just combine everything well and saute for 1-2 minutes.
3. Let this cool a little and then grind coarsely along with tamarind and 1-2 tsp of water. This is a dry chutney, so no need to add more water.
4. You may do a seasoning with a little oil, mustard seeds and curry leaves. But that is optional.

Recipe Source: My mother

Sending this to The Kerala Kitchen - July 2011 hosted by Magpie.

Linking to Anyone can cook: Series 27

July 23, 2011

Hot and Sour Veggie Soup

It was a perfect cold evening for a hot and sour soup and I had lots of veggies in the fridge that I could use. Hot and Sour is my favourite soup and when we were in Bangalore, everytime we eat out I used to order this, either veggie or with chicken. My husband tells me to try something different, but I don't bother. The perfect balance of spiciness and sourness makes the best hot and sour soup. I know many of my friends who do not try to make this at home, as they feel it is time consuming. But the recipe is very simple, only chopping the veggies take some time.This is a basic recipe and you may add egg or  chicken(cooked and shredded) to customize this.


Oil - 1 tbsp
Finely chopped ginger - 1 tbsp
Finely chopped garlic - 1 tbsp
Carrot - 1 small
Beans - 4 or 5
Cauliflower - 2 florets
Capsicum/Bell pepper - half, I used yellow.
Cabbage - 1/4 cup, shredded (As I didn't have green cabbage in stock, I used purple)
Mushroom  - 1 or 2
Spring onions - 1 tbsp for cooking and 1 tbsp for garnish
Veg Stock cubes - 1 pack(I used Maggie and one pack has 2 cubes)
Water - 1 litre
Soy sauce - 1 tbsp
Red chilly sauce - 1 tsp (Adjust based on the hotness)
Tomato ketchup - 3 tbsp
Vinegar - 2 tsp (I used White Wine Vinegar)
Pepper powder - 1/2 tsp
Corn flour - 1 tbsp or more (adjust to the consistency you need)
Chinese 5 spice shake - 1/2 tsp (optional, but it gives a very nice flavour)

Use the above quantities as a guideline and adjust as per your taste. I like it to be spicy and sour.

Getting ready

1. Chop carrot, beans and capsicum to small pieces. Chop the cauliflower florets and mushroom and cut the cabbage and spring onion into thin strips.
2. Boil 1 litre of water and add the 2 stock cubes. Follow the instructions on the pack as the amount of water differs for other brands stock cubes. The cubes dissolve and the stock is ready.
3. Mix corn flour in 1/4 cup of water.


1. Heat oil in a large pan and saute ginger and garlic till you get the aroma. Now add carrot, beans,capsicum,cauliflower and cabbage and saute well for a few minutes.
2. Add the prepared stock and bring to boil. Add mushrooms and spring onions.
3. Now add all the sauces, vinegar and salt and let it boil. Do a taste check.
4. Check if the veggies are cooked. They shouldn't get mashed. Add the cornflour and bring to boil. Add some pepper powder and chinese spice shake. Turn off the stove.
5. Garnish with spring onions.

Serve piping hot with some breadsticks.

Also sending to Iftar moments at Taste of Pearl City

Linking this to Life is Green Event 

Carrot and Egg Sandwich

Looking for a healthy and filling sandwich? Then, try this...


Bread slices - 8 
Carrots - 3 medium, grated
Onion - 1 small sized, chopped fine
Green chillies - 3 or 4, slit
Eggs - 3
Mustard seeds or Jeera - 1/2 tsp


1. Heat about 1 tbsp of oil in a pan and add mustard or jeera whichever you like. Add onions, green chillies and salt and saute till onion starts turning brown.
2. Add grated carrots and saute for a few minutes. Add eggs one by one, mixing well with the carrots. You may also beat eggs separately with a little salt and then add to the carrots as I did. The filling is ready. Remove the green chillies before spreading on bread. 
3. Take a slice of bread and top it with the filling. Cover with another slice and then toast in a sandwich maker/toaster. 

Linking to Anyone can cook: Series 27

Sardine/Mathi Curry

മത്തി കറി 

Sardines, known as Mathi/Chala in malayalam are rich in omega-3 fatty acids, which reduce the occurrence of cardiovascular disease. They are also a good source of vitamin D, calcium, B12, and protein. This is one of my personal favourite fish and it tastes great with kappa(tapioca). This is a simple kerala style recipe which you can try with other fish too...


Mathi / Sardine -  about 700 gms
Shallots/Pearl onions - 4 to 5, sliced
Ginger(Sliced thin) - 1 tbsp
Garlic(Sliced) - 1 tbsp
Turmeric powder - 1/4 tsp
Chilly powder - 2 tsp or more
Coriander powder - 2 tsp 
Fish tamarind/Kudampuli - 2 to 3 pieces
Curry leaves - 2 sprigs
Mustard seeds - 1/2 tsp
Fenugreek seeds-  1/2 tsp
Oil (preferably coconut oil)

Getting ready
1. Clean and cut the sardine to pieces. 
2. Soak the fish tamarind in warm water for 10-15 mins.
3. Make a paste of turmeric powder, chilly powder and coriander powder in little water.


1.Heat oil in pan. An earthern pot or mann chatti is the best to cook this dish. Splutter mustard seeds followed by fenugreek seeds.
2.Saute shallots,curry leaves, ginger and garlic. When they turn light brown, add the masala paste. Saute for a few seconds taking care not to burn the masala.
3.Add tamarind pieces along with the water in which they were soaked. Add enough water for the gravy,salt and bring it to a boil.
4.Add the fish pieces. Swirl the pan or pot to mix the gravy with peices. For any fish curry, it is better to avoid using a spoon to mix.
5.Cover and cook till fish is done. 

Note: This curry tastes better after few hours or the next day. You may check the sourness after a few hours and remove the tamarind pieces if required.

Serve with kappa, rice or even idli :-)

Sending this to The Kerala Kitchen - July 2011 hosted by Magpie.

July 21, 2011

Butter Chicken

I am so happy to post this recipe. I personally feel that this is one of the best chicken dishes I ever cooked. The recipe is a tweaked version of my Paneer Butter Masala. The preparation is a little time consuming, but the end result is so rewarding...it's worth all the effort that goes in...and you will be really hungry by the time the dish is ready..


1. Boneless chicken - 500 gms, I used boneless chicken thighs.
Chilly powder - 2 tsp
Coriander powder - 1 tsp
Ginger garlic paste - 1/2 tsp
Thick curd/Yoghurt - 2 tbsp
Lime juice - 2 tsp

Cashew nuts - 6 to 8

2. Jeera - 1 tsp
Green cardamom - 2
Cloves - 2
Cinnamon - a small piece
Onion - 1 large, chopped
Ginger garlic paste - 1 tsp
Tomato - 1, chopped
Chilly powder - 1 tsp (adjust)
Coriander powder - 1 tsp
Kasuri methi - 1 tsp
Tomato puree - 2 tbsp
Garam masala - 1/2 tsp or more
Coriander leaves chopped - for garnishing
Butter - 1 to 2 tbsp

Getting ready

1. Clean and cut the chicken into bite size pieces or strips. Marinate all the ingredients listed as item 1 for a minimum of 2 hours. You may even keep it marinated overnight in fridge.
2. Soak the cashewnuts in 1/4 cup of warm water for 15 mins.


1. Heat oil in a pan and shallow fry the marinated chicken. Fry till chicken is cooked. No need to brown the chicken much as it may get dry. Drain and keep aside. I need to give a warning note here :-). The fried chicken is so yummy that it is very hard to resist the temptation to keep munching.
2. In the same pan and oil, add jeera, cardamom, cloves and cinnamon and saute. This oil has all the juices released from the chicken. Add onions and saute till they turn light brown.Add ginger garlic paste and saute for a minute.
3. Add chilly and coriander powder and the tomatoes. Saute till tomatoes are mushy. Add the cashewnuts along with the water used for soaking. Cover and cook for few minutes till all the ingredients are cooked well.
4. Let it cool and then grind to a smooth paste without adding water.
5. Heat butter in the pan used earlier. Saute this paste for few minutes. Add kasuri methi and tomato puree and enough water for the gravy. Bring to boil and then add the fried chicken pieces and garam masala. Cover and cook for five minutes. You may add fresh cream also, but as the gravy was already rich I did not add it. Garnish with coriander leaves.

Serve hot with a blob of butter if you like. Best served with roti, naan or rice.


Sending to Iftar moments at Taste of Pearl City and to Signature Recipes hosted by Saras

Also sending to What's everyone having for Iftar? hosted @ Hyderabadi Cuisine Recipes

July 20, 2011

Mushroom Thoran

Regular visitors of my blog would have already guessed that I love mushrooms. Mushrooms can be cooked in a variety of  ways and that's why I like to include them in our menu at least once a week.This recipe is a simply stir fry of mushrooms with a little coconut. This goes well with rice or roti.


Closed cup or button mushrooms - 250 gms
Jeera/Cumin seeds - 1/2 tsp
Onion - 1, chopped
Ginger garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly flakes - 1 tsp
Shredded coconut - 2 tbsp
Curry leaves - a sprig


1. Wash and clean the mushrooms and finely slice them.
2. Heat 1 tbsp of oil in a pan and add jeera followed by onions and salt. When onion starts turning brown, add ginger garlic paste and saute. 
3. Add turmeric powder and red chilly flakes and saute for few seconds.
4. Add mushroom and combine well. Mushroom will release water and cook. When the water starts drying up, add the coconut and curry leaves and saute for few more minutes till the thoran becomes dry.

Sending this to The Kerala Kitchen - July 2011 hosted by Magpie.

Rava Idli

Some of my friends have been asking for an easy Rava Idli recipe and here it is...This morning I was so lazy to prepare breakfast, and this came to my rescue. There is no need to plan ahead, soak, grind or ferment unlike the regular idli. Within 30 minutes, yummy rava idli is ready...My little girl who doesnt eat rava upma, will happily have this one. Adding carrots and beans  makes it colourful and healthier too. Rava idli can be had for breakfast, with evening tea( if you are really hungry) or for dinner...


Rava/Semolina - 1 cup
Jeera - 1/2 tsp
Chana Dal - 1 tbsp
Finely chopped Ginger - 1/2 tsp
Thick Curd/yoghurt  - 2 cups
Baking soda - 1/2 tsp (makes idli very fluffy and soft)
Carrot - 1 or 2, grated (optional, but it makes the idli healthier and gives a light orange shade to it)
Coriander leaves - a few, chopped

Yields around 10-12 idlis.


1. Heat a little oil in a pan and add jeera followed by Chana dal and ginger and saute. You may also add chopped cashew nuts if you like. Add Rava and roast till golden. Turn off the stove and let it cool.
2. Add grated carrot, coriander leaves,salt and curd. Add baking soda and mix well and keep aside for 10 mins. You may add finely chopped beans also to this.
3. The idli mix thickens after 10 mins. Add a little more curd or water. The mix should be thicker than regular idli batter.
4. Grease idli moulds with a little oil. Scoop the idli mix into the moulds and steam for 10-15 mins till idlis are cooked.
5. Let it cool for sometime and remove from moulds.

Serve with Onion chutney, Tomato chutney or any other chutney of your choice. Sometimes I just eat it as it is and it tastes good too..

July 19, 2011

Chicken Puffs

One of the things I miss most is the Kerala style Puffs. The flaky puffs with a spicy filling makes it a very tasty snack. The filling can be mixed veggies, egg or meat. I had some leftover Kheema and was searching for a recipe to use it. I came across the recipe for Chicken Puffs at Shab's Cuisine and as I had frozen puff pastry sheet in the fridge, decided to try it out. It turned out to be very yummy and easy too...


1. Minced chicken/Kheema - 1 cup (You may use cooked and shredded chicken instead)
Turmeric powder - 1/4 tsp

2. Onion - 1, chopped
Ginger garlic paste - 1/2 tsp
Chilly powder - 1/2 tsp
Meat masala / Garam masala - 3/4 tsp or more (adjust to suit your taste)
Tomato - 1 small, chopped
Coriander leaves

3. Puff pastry sheet - 1 pack. I used Jus-rol
Egg - white of 1 egg lightly beaten with a little water(egg wash)


1. Cook the ingredients listed as item 1 till the kheema is cooked well.
2. Heat a little oil in a pan and saute onions till soft. Add ginger garlic paste and saute for a minute. Add chilly powder and meat masala and saute for few seconds.
3. Add the tomatoes and cook till soft. Now add cooked kheema and chopped coriander leaves and combine well.The filling is now ready.
4. Thaw the frozen puff pastry sheet as per instructions on the pack. Cut them into squares and place the filling on one half of each square. Fold it with the other half. Brush the top of the puffs with egg wash.
5. Preheat the oven to 220 C and bake for 15-20 mins or till the top of the puffs is browned well.

For detailed and step by step instructions please visit Shab's Cuisine. The filling I made is slightly different from her version.

July 18, 2011

Kheema Spaghetti

Kheema Spaghetti is a fusion of the Italian origin Spaghetti and our desi Kheema. Vegetarians may use soya chunks minced instead of kheema. I wanted something quick and easy for dinner and this recipe was just perfect.


1. Minced chicken/Kheema - 250 gms
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Meat masala / Garam masala - 1 tsp (adjust to suit your taste)
Ginger garlic paste - 1/2 tsp

2. Onion - 1, diced
Capsicum/Bell Pepper - 1/2 of a medium size, cubed
Tomato ketchup - 2 tbsp (adjust to suit your taste)

3. Spaghetti - 200 gms


1. Cook the ingredients listed as item 1 till the kheema is cooked well.
2. Heat a little oil in a pan and saute onions and bell pepper for a few minutes. Add the cooked kheema and tomato ketchup to this and combine well.The kheema mix is now ready.
3. Boil water in a large pan and add a little salt. Add spaghetti and 1 tsp of oil and cook for 10-15 mins. For the cooking guidelines, follow the instructions on the spaghetti pack. When spaghetti is cooked, transfer to a colander to drain the water.
4. Mix the spaghetti and kheema just before serving.

Serve hot. The above quantity serves 2-3 people as a main dish.

You may use any other pasta of your choice instead of spaghetti and follow the same recipe.

Linking to Anyone can cook - Series 26



Kaalan is a traditional Kerala dish made of yogurt/curd, coconut and one vegetable like raw plantain(vazhakka) or Ash gourd(kumbalanga) or a tuber like Yam(chena) or Colocasia(chembu). I have used raw plantain in this recipe. Kaalan is a part of Sadhya (a vegetarian feast of Kerala)


Raw plantain/Vazhakka - 2
Red chilly powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Green chillies - 3 or 4, slit

Shredded coconut - 1 cup
Cumin seeds - 1/2 tsp

Yoghurt/curd - 3/4 to 1 cup

For Seasoning
Mustard seeds - 1/2 tsp
fenu greek seeds - 1/4 tsp
Dry Red chilly - 2
curry leaves - a sprig


1.Clean and cut the plantain to pieces and cook with turmeric powder,chilly powder,green chillies,water and salt till it is cooked and the water is evaporated.
2.Meanwhile grind the shredded coconut and cumin seeds to make a smooth paste.When the plantain is almost cooked add the coconut paste,combine well and cook for few more minutes.
3.Add the beaten yoghurt/curd  and combine it well. Switch off the stove immediately.
4.Heat oil in a small pan and splutter mustard seeds followed by fenugreek seeds.Add curry leaves and red chilly .Pour this seasoning on the kaalan .

Linking this to Kerala Kitchen July 2011 hosted by Magpie

July 13, 2011

Mussels thoran

കടുക്ക തോരന്‍ 

Mussels, known as Kadukka or Kallumakkai in Malayalam is a popular seafood in Malabar region of Kerala. This is something that makes me really home sick. The mussels that we get in Calicut(my home town) are the best and I miss all the yummy dishes my mother makes with it. Mussels can be fried, curried, pickled, stuffed, or you could even make biriyani.  I am glad that I could find some mussels here in UK, but they are smaller in size.
It is preferable to buy uncooked mussel with the shell from markets. One tip that my father gives is that the you should buy only those mussels with the shells tightly shut. To clean the mussel, the shell needs to be srcubbed to remove dirt and then boiled/steamed. When the shell opens up after boiling, you need to remove the mussel flesh and clean them thoroughly. It requires lot of patience especially if the mussels are small. I could get only cooked and de-shelled ones here, so I had to do a little bit of cleaning and the mussels are ready to be prepared.

This is a delicious thoran recipe, which is best made with small size mussels. 


Cleaned and de-shelled mussels - 300 gms

Shallots - 6 to 8
Ginger - 1 inch piece
Garlic - 4 to 5
Green chilly - 3

Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Shredded coconut - 3 to 4 tsp
Pepper powder - 1/2 tsp (optional)
Curry leaves - a sprig
Mustard seeds - 1/2 tsp
Oil - 1 tbsp. I used coconut oil as this is a kerala style recipe.


1. Clean and rinse the mussels thoroughly. Roughly chop them and keep aside.
2. Crush shallot, ginger,garlic and green chillies together. I just did a pulse in the mixer.
3. Heat oil in a pan and splutter mustard seeds. Add the crushed ingredients and curry leaves and saute till you get a nice aroma.
4. Add turmeric and coriander powders and saute well. Add the mussels and salt and stir fry for a few minutes. As the mussels are pre-cooked it wont need much time.
5. Take jeera and coconut in a bowl and mix it well with your fingers. Add this to the mussels along with pepper powder and stir well to combine.

Serve with hot rice. It tasted great with Red rice(Matta rice) and Kachiya moru.

Linking this to Kerala Kitchen July 2011 hosted by Magpie.

Mushroom Wrap

Wraps are a convenient option for packing lunch or a quick dinner. You may make the wrap with chappathi/roti or even tortilla. I have chosen a saucy mushroon filling for this recipe.


Close cup or button Mushroom - 200 gms
Onion - 1, finely chopped
Finely chopped ginger - 1 tsp
Finely chopped garlic- 1 tsp
Red chilly flakes - 1 tsp
Coriander powder - 1 tsp
Jeera/Cumin seeds - 1 tsp
Tomato ketchup - 2 tbsp (adjust to your taste)
Chopped coriander leaves
Oil - 1 tbsp

Cooked Roti or Tortilla - to wrap


1. Heat oil in a pan and add jeera. Add onions, ginger and garlic and saute till onions are soft. Add red chilly flakes and coriander powder and saute. 
2. Add mushrooms and salt and combine well. Cover and cook till mushroom is done. Mushroom releases lot of water, hence no need to add water for cooking.
3. After mushrooms are cooked and water is evaporated, add tomato ketchup and saute well. Add coriander leaves and give a good stir. The filling is ready.
4. Take a roti and do the filling at the centre. Wrap the bottom and sides. If you are packing it for lunch, wrap in a foil or cling film.

Sending this to Dish It Out hosted by Kalyani of What's Cooking?

Sending to Signature Recipes hosted by Saras

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