Bittermelon Theeyal (Roasted coconut curry

Bittermelon Theeyal

Bitter melon thinly sliced 1.5" long     1 cup

Oil                                                    3 tbsp
Pureed creamed coconut                   1 pak (180g)(i used grace)
Tamarind paste                                  1/2 tsp
Shallot                                                 2
Red chilli powder                                 1tsp
Coriander powder                                2tbsp
Geera                                                   1/4tsp
Mustard seed                                        1/4 tsp
Curry leaves                                           2 leaves

In a large pan add oil. when the oil heats add bitter melon and fry well. Keep it aside. Make a paste with  chilli powder coriander powder and gerra. In the left over oil splatter mustard seeds then add sliced shallots. turn the heat down and add the chilli  paste fry in low heat until the oil comes out clear. Remove the marinade from the heat and keep it aside with the biter melon. Turn the heat to medium add the coconut puree  and fry untill it turns golden brown . Stirring constanly while you are browning the coconut.Be sure not to burn it. Add 2 cups of water, marinade , bitter melon and salt. Cook untill the bitter melon is cooked well. mix the tamerind paste with litte water add to the curry cook for 5 more minutes.

Theeyal is good with rice. You can aso substitute other vegetables like long beens, egg plant, drum stick etc.
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Beef Stew

Beef Stew

Beef diced                 2 kg

Potato diced              2

Carrot sliced              1

Green Chili                2

Coriander seeds         1 tsp

Onion Diced               2

Black pepper              1 tsp

Garlic chopped           1 tsp

Cloves                        1 tsp

Bay leaf                       2

Salt                              as needed

Flour                           1 tsp

Beef Broth                   1 cup

Coconut milk or milk    1-2 cup

Heat oil in a large wok. fry coriander seeds, bay-leaf, cloves till its aroma comes add black pepper and garlic. Turn the heat down to low add teaspoon flour and fry until light brown. Add beef and onion, green chili  turn the heat to medium fry for about 5 minutes.Turn the heat high and add 1 cup beef broth or water cook until the beef is almost cooked. Stir in potatoes and carrots. cook until beef is soft. turn the heat to low and add coconut milk to reach the desired consistency. For a lighter version you can substitute broth, coconut milk and milk with water

Mysore pavu

Mysore Pave

Roasted Gram flour        2 cup
Sugar                             3 cup
Water                             1/2 cup
Butter                             2 cup
Baking soda                     pinch

Roast Gram flour in a thick pan until you get a nice smell. It will take about 2-3 minutes.
In a large skillet mix sugar with 1/2 cup water. Boil it to make syrup. add a cup of butter and stir constantly.
Add the roasted Gram flour slowly continue to stir constantly.Make sure there is no lumps.Once it starts bubbling add one more cup of butter and continue to stir. when the butter starts to separate from the flour sprinkle baking powder continue to stir.When the mixture starts coming together transfer to a well oiled pan (before the bubbles stop). Be sure to cut in to desired shape while it is warm.

Beef and potato Casserole

1.  Lean ground beef            1 kg
2. Onion diced                     2 medium 
3. Black pepper                   1 tsp
4. Red chili powder              1 tsp (optional)
5. Garlic Chopped                1 tsp
6. Parsley dried                        1tsp
7. Salt                                   as needed
8. cream of mushroom soup   250 ml
9. Worcestershire sauce         1 tsp
10. Potato diced                       5 no
11. Grated  Cheddar cheese   1/4 cup

In a large skillet, brown the ground beef for about 10 min. Be sure to break lumps while cooking. Drain  excess fat. Add 2-7 ingredients and cook for about 2 more min. Add Worcestershire sauce Add diced potatoes and cream of mushroom soup cover with a lid and cook well. When the potatoes and soft enough to bite stir again so that all ingredients are evenly mixed. Turn the heat down add cheddar cheese on top. cover with lid cheese will melt in a minute or so. I also added some chili flakes on top. Serve hot with dinner rolls and your favorite veg.

Chicken baked in tomato sauce

Chicken baked in tomato sauce

Chicken legs 8
Tomato sauce 1 can
Onion chopped 1 
Mushroom chopped 3/4 cup
Oregano 2 tbs
Garlic 1 tsp
Chilly pepper 1 tbsp.
Cheddar cheese 1/4 cup
Salt 1/2 tsp

Layer the pan with chopped onion and mushroom. marinade chicken with salt, garlic and chilly. Arrange chicken on top of the onion mixture. add tomato sauce evenly. sprinkle oregano. Bake for about 35 min in 350F. Sprinkle shredded cheese on top of the chicken then bake for 10 more minutes. Serve with pasta.

Spiced Yogurt (Moru kachiyathu)

Spiced Yogurt  (Moru kachiyathu)

This is a very simple dish which falls under the everyday Kerala cooking category. At our home, moru kachiyathu is an indispensable side dish with rice. Rice and moru kachiyathu is my comfort food. As a child it was one of the staple food in our home. I was amazed once how this simple dish has such magical effect on people. It comes together very quickly and one of my favourites.

I always made moru kachiyathu with rice. Lately I wanted a change made other curries instead of moru. My kids were disappointed and were asking for moru kachiythu. It is a nice combination and goes well with rice

Though it is a simple dish, it   can curdle if you are not careful with heat and not constantly stirring. It is also very good to drink on a hot day if you dilute with water add some salt to taste.

Ingredients:

Plain Yogurt                     1 container (750 g)

Oil.                                  2 tbsp.

Mustard seeds                 1/4 tsp.

Fenugreek seeds               pinch

Hot pepper flakes            1/4 tsp

Red chilly powder             pinch

Turmeric powder             2pinch

Green chilly pepper           2                      

Chopped Ginger               1/2 tsp

Chopped Garlic                1/4 tsp

Curry leaves                     1

Water                               1/2 cup

Salt                                   As needed

Heat the oil in a pan splatter mustard fenugreek, add ginger garlic green pepper curry leaves fry until ginger turns light golden brown. Turn the heat down to low, add pepper flakes chili powder turmeric. still for about 1 minutes . Be sure not to burn the powders. Turn the heat up and add 1/2 cup of water.Once the water boils  turn the heat to medium,add the yogurt and stir it constantly without any lumps . Use a whisk to stir. Yogurt is ready when you see green pepper and curry leaves starts floating on top. continue stirring for about one more minute. add salt as needed. I always leave the store brought yogurt in a warm place overnight to keep it more on the sour side. Serve it with Rice and fish curry.

Pita pocket

Pita pocket

Pita is a slightly leavened round flat wheat bread, and variable in size. Its history extends far into antiquity. Flat breads in general, are among the most ancient breads. Most pitas are baked at high temperatures (450 °F . I made this on a stove top. Much of pita's popularity in the Western world since the 1970s is due to expanded use of the pocket types of sandwiches.

                This pitta pocket is an easy lunch item for the kids. I used to buy store brought pita. one  Sunday night I realized i had  no bun or pita for sandwich for Monday lunch. ( stores are not open after 5 pm on Sundays) Rice and curry is out of the question for lunch. I decided to give it try to make pita bread. lucky, it came out well. kids loved it.  I also add shredded lettuce tomatoes and shredded cheese on top of the meat.

For the Dough:

Whole wheat flour     3cup

Yeast                          1tsp

Warm water                 1.1/4 cup

Sugar                           2tsp

For Filling:

Ground beef           21b

Flour                       2tsp

Tomato                   2 medium size chopped

Oregano                  1tbsp.

Garlic  Chopped     1tsp

Black pepper           1tsp

Chilli pepper            2 tsp.



In a medium bowl Mix sugar and warm water.Sprinkle yest and mix well let it stand for 15 minutes. In a large bowl mix flour, pinch of salt.  Make a well add the yeast mixture. make Soft dough. Add more flour if needs to. Let it stand in a warm place for 2 hrs. Divide the the dough in to 6 small balls. Roll in to 1/4 thick 6"circles. Heat the pan add each pitas in to the pan for about 2 min in each sides cover with with lid while cooking. The bread will puff up.

Filling:
Heat the pan. add flour and fry until light golden brown. Add ground beef and rest of the ingredients except tomatoes,and mix well. Cook well until the oil comes out clear. add chopped tomatoesand cook for about 5 more minutes.

Cut pita into two halves. Open  up slowly. spoon in the fillings. You can also add  shredded lettuce and cheddar cheese.