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Sunday, November 25, 2007

Malabar Egg Kurma

This ever-popular dish of Kerala is from my friend, Sreelatha. It is even possible to substitute the eggs with mixed vegetables like potato, carrot, peas, beans and cauliflower, to get an excellent vegetable kurma. It goes very well with Rotis, Ghee rice, and ofcourse, the Kerala porotta. Do try it out. It is very quick to make and turns out very tasty.

You will need:

Boiled eggs                                    : 6 Nos.
Onions sliced                                 : 1 big
Green chilly sliced                        : 3
Water                                             : 2 cups approximately
Cooking oil                                     : 1 tbsp
Salt : to taste
Coriander leaves                           : 1 tbsp

To grind into a fine paste:

Grated coconut                              : ½ cup
Khus Khus                                      : 1 tbsp
Fennel seeds 
(saunf/ perumjeerakam)              : ½ tsp
Ginger                                              : 1 inch piece
Garlic                                                : 5 flakes


Heat oil in a thick bottomed pan, and sauté the sliced onions and green chillies for a few minutes. Now add the ground coconut paste to this mixture, add the required water and put in salt. After it boils, add the shelled eggs, and boil further for a minute. Put in the chopped coriander leaves, remove from flame, cover, and keep aside for five minutes.

Serve hot.

Friday, November 23, 2007

Low –Calorie Chicken Chat

Chat food has always been a favourite among the young and old alike. I would like to share this exclusive recipe with all of you. As there are no rigid guidelines to make this recipe, you can bravely experiment, adding or subtracting ingredients according to your taste.

But the basic recipe is as follows.

1. Boiled and shredded Chicken : 1 cup
2. Tomatoes chopped : 1
3. Onions Chopped (optional)
4. Green chilly chopped (optional) : 1
5. White sauce : ½ cup roughly
To make white sauce, melt ½ tbsp butter in a pan, and add 1 tbsp white flour to it. stir well. Don’t forget to lower the flame or even put it off completely. Slowly add ¾ cup milk and stir well so that no lumps are formed. Now cook on low heat till it forms a sauce like consistency. You can add in 1 tbsp grated cheddar cheese to increase the taste. Remove from fire.

6. Salt and pepper to taste
7 Dry mango powder (amchur) : ½ tsp
8. Chopped coriander leaves : 1 tbsp
9. sev (optional, for garnish)
10. Grated cheddar cheese
(optional, for garnish) : 1 tbsp

Mix in all the ingredients gently and garnish with chopped coriander leaves and sev. This low-cal dish goes very well with plain whole-wheat toast.

Almond Sweet (Baadam Burfee)

Sweets are an essential item of any Indian household and this delicious and mouth-watering recipe is sure to become a hit among your family and friends. I got this recipe from a friend of mine, years back, and this has been a favourite with my family since then. Do try this out and give me your feedbacks.
Ingredients required are:

1. Almonds (de-skinned) : 1 cup
2. Milk (whole or skimmed) : 1 cup
3. Ghee (clarified butter) : ¾ cup
4. Sugar : 2 cups

Method of preparation:

Make a paste of almonds and milk in a food processor.

Meanwhile, heat a non-stick or any other thick bottomed pan. Pour in the almond-milk paste, the ghee, and the sugar. Keep stirring the mixture on a low flame, till it starts leaving the sides of the pan.
(Do not at any point, be tempted to increase the flame, especially during the later stages, as there is a high risk of the mixture getting burnt or over done.)

In the meantime, grease a thali or a tray. Once the mixture changes colour and starts leaving the sides of the pan, pour it on to the tray and spread gently. Cool and cut into desired shapes.

A word of caution:
If the mixture over cooks, the end product turns out hard and crumbly. So be careful especially towards the last stages.

To de-skin almonds, soak them in warm water for about an hour. The skin then peels off easily.

Thursday, November 22, 2007

Milk Kheer (Pal Payasam)

Let me start my blog with something sweet!
Milk kheer or ‘pal paayasam’ as it is known in Kerala, is a favourite among all. Featured here, is an extremely simple version of this ever popular dish:


1. Rice (Raw rice or Basmati rice tastes better) : 1 cup
2. Milk : 4 cups
3. Sugar : ½ cup
4. Cardamom (powdered) : 4-5 nos
5. Mixed chopped nuts (Pista, Badam) : 1 Tbsp (optional)
(for garnish)

Pressure cook the first four ingredients till two whistles come. After that, reduce the flame and cook for a further 30 minutes. After opening the lid, stir well and serve.

This kheer can be had either hot or cold. Before serving, garnish with the chopped nuts.

Wednesday, November 21, 2007

A scrumptious welcome to Pri's Kitchen!

Salutations to all you food lovers out there…

Feel free and help yourself to all the goodies out here, ranging from tried and tested Low Fat, healthy food, to other delectable fare straight from my mother’s authentic recipe books. Personally, I prefer to spend less time in the kitchen, and hence care is taken to see that most of the recipes posted here are quick and easy to prepare. Filling a fussy child’s lunch box with nutritious and tasty fare is indeed challenging, and having experienced that personally, I hope to contribute something simple towards that.

So do bookmark this site and keep watching this page. You will not be disappointed….

Don’t be stingy with your comments. It matters a lot.