Nongal Fry / Kerala Style Lady Fish Fry

A Kerala meal is not complete without a Meen Porichadu or Fish fry. Fish in Kerala is called 'Meen'. You can have it as a starter or along with the meal with rice and curry. Living on the coastal belt of Kerala, fish is considered a staple food. Lady Fish is called Nongal in Malayalam and Kane in Kannada.

Caramel Bundt Cake

It was quite a relaxed day which started off with the usual school routine and meeting dear ones.
But somehow by evening I could not stop myself from baking this ultra moist caramel cake.
I am a chocoholic but this time I was sure not to bake a chocolate cake.

Vegetable Biryani

People who are regular readers on my blog would know by now how much I love biryanis. I never stop from trying out different varieties. This time it is the vegetable biryani.

Chocolate Beetroot Cake - Birthday Special

Like everyone, I would also shrug hearing about a cake with vegetables. But not after I tasted this heavenly cake with beets. So I would suggest you too don't say 'No' before tasting it. I am sure you will never regret it. This cake is extremely moist and fudgy. Being a chocoholic, I am a big fan of plain chocolate cakes but this one is just amazing. Beetroots make this cake so soft and you will not realise that it is a beet cake unless someone tells you.

Coriander and Cumin- Flecked Roti

Glad to be back to blogging after a long break. Have been enjoying the beautiful monsoons in Kerala and the back to school routine. So how is everyone doing? Isn't it fun to cook during the rainy season. Love to do that with the music playing in the background.

Puliyappam

Need ideas to use left over Dosa batter? Let's make puliyappam with it. It is a crisp appam which goes well with Coconut Groundnut Chutney. All you need is a cast iron or non stick kuzhi paniyaram chatti / aebleskiver pan ( a pancake pan).

Bonda / Potato Bonda

I still remember the time when we as kids used to pass by Indian tea shops, the aroma of hot fresh snacks used to make us feel so hungry. Dad used to get them often for us. Pazham Pori, samosa and bonda are my favorites. Today I will share the recipe for bonda - one of the famous tea time snack in Kerala. 

5 Minute Nutella Mug Cake - Holiday Special Recipe for Kids

I am sure most of the kids in India are enjoying their vacation to the maximum. Today I will share a recipe that even kids (8 and above) can make on their own in a microwave. But make sure you have someone elder around to watch you if you are aged between 8 -10. So go ahead, enjoy the cake in just 5 minutes. So why not surprise your parents and friends with this easy cake.

I was so glad to see my 9 year old son make this with ease. I often make this on sunday evenings when I crave for something chocolatey.  ☺

Easy Homemade Tomato Ketchup

I have childhood memories of my grandmother making yummy homemade tomato ketchup. It was so tasty that I could have it with anything or just relish it. I know everyone is used to the Kissan or Heinz Ketchup but have you ever thought about making your own ketchup at home. It is so easy and you can serve it to your family especially kids without the strong preservatives added in it. I am sure you will love it. Go ahead, make them and have it with samosas, sandwiches or like my little son did have it just like that.

Eethapazham Pradaman / Dates Pradaman

Vishu 2013, falls tomorrow the 14th of April. Have you thought about the menu for your sadhya? How about trying out this recipe for dessert - Dates Pradaman. Hope you have not missed out on the list of Sadhya recipes. Click on this link and scroll down for more.. http://kitchentreats.blogspot.in/p/index.html

INGREDIENTS
Recipe Source - Grihalaxmi

Eethapazham/ Dates - 500 g
Jaggery - 700 g
Coconut - 2 1/2 medium sized
Ghee - 1 1/2 tbsp
Coconut Pieces - 3 tbsp
Water - 3 + 1 cup+ 5 cups
Cashew - 25g
Kismis - 25 g
Cardamom - 3 nos

METHOD

Remove the seeds from the dates. Boil 3 cups water. Soak the dates in this water for 15 minutes.

Melt jaggery in a pan with 1 cup water on medium to low flame till it fully melts.

Grind the dates along with the water into fine paste. Keep aside.

Scrape the coconuts. Add 1 cup water, pulse the coconut in a mixer 5 times and remove first extract. Keep aside.

Add 2 cups water and follow the same process to extract second coconut milk.

Again add 2 cups water and extract coconut milk the third time. 

Pour the third extract coconut milk along with the ground dates into a wide mouthed kadai and start to cook.

Switch on the stove to medium flame.

Strain and add the jaggery. Mix well. Keep stirring till it becomes thick.

When the mixture is thick add the second extract coconut milk.

Stir and when thick remove from stove. Add in the first milk. Keep aside.

Add 1/2 tsp sugar to the cardamom pods and powder it in a mixer. Remove the husk and add it to the payasam.

Heat ghee in a small kadai. Fry the cashews and kismis first. Remove and then fry the coconut pieces till it slightly browns.

Add the fried cashews, kismis and coconut pieces along with the remaining ghee into the pradaman.

Tips:
Jaggery means sugarcane molasses. I used the light brown ones. This is a very sweet pradaman. Reduce the amount of jaggery by 50g if you don't like it very sweet. 
Add slightly warm water to extract coconut milk.

Wishing all my readers and well wishers a Happy Vishu!!! Enjoy!