Thai Scallops curry

This is one of the easiest and delicious curry that anyone can make , all you have to do is a little shopping . Those who love Thai curry and scallops do try this out and I gurantee that you can really impress your family. If scallops is not available in your place, substitute with any other seafood of your choice.

Ingredients

Scallops - 300 gm

Spring onion -4

Fish sauce - 2 tbs

Thai curry paste - 3 tbs

Coconut milk - 1 - 1 1/2 cup

Salt

Preparation

Finely chop the white portion of the spring onions. In a saucepan add some oil and saute the chopped spring onions for few minutes. Add Thai curry paste and saute again for few seconds. Add scallops , fish sauce, coconut milk and bring to boil. Simmer it for few minutes until Scallops are cooked.

Spring Pictures

Finally much awaited spring has arrived. Of all the four seasons ,to me spring is the most beautiful one .Flowers has started to appear everywhere , birds are singing and making nest. This weekend we went to capture the colour of spring and took a few pictures.The most exciting part was that we got a chance to see a peacock dancing with its gorgeous feathers to seek the attention of a female one.

Thenga chammanthi and awards

Ingredients

Grated coconut - 1 cup

Shallots - 5 no

Garlic clove -1-2

Curry leaves

Red chilly powder - 1tbs

Tamarind - a small piece

Salt

Preparation

Grind all the above ingredients in a mixie without adding water .

Now going on to awards..

Sarah and Beena has shared this sunshine award with me.Thank you so much Sarah and Beena for thinking about me.

Rules for accepting this award,

1, Put the logo on your blog or within your post.

2, Pass the award to 12 bloggers.
3, Link the nominees within your post.

4, Let the nominees know that they have received this award by commenting on their blog

5,Share the love and link the person from whom you received this award.

I would like to pass this award to

Jagruti, Sathyasridhar, Priya, Siddhi, Aparna, Dolly, Sangeetha, Namitha and sunitha, Sangi , Lassi, Neetz, Asha.

Lassi has shared this wonderful award with me.Thanks a lot for sharing this award dear.

Crab masala

My younger sister who got recently married has started a food blog today.Please do check out her blog when you find time.

Ingredients

Crab - 5 nos

Onion -3

Tomato - 1

Ginger-garlic crushed - 1 tbs

Red chilly powder - 1 tbs

Turmeric powder - 1/4 tsp

Coriander powder - 1 tbs

Chicken masala powder - 1 tbs

Salt

Curry leaves

Preparation

In a saucepan take some oil and saute the chopped onions well. Add ginger garlic paste and saute again. Add all the powders and saute again.Finally add tomatoes,cook for few minutes. Add cut crabs and cook.

Chicken 65

I first came across this recipe in Akal's Saapadu which she tried from Ushnish ji's blog. I followed her link and discovered the wonderful space of Ushnish ji. You can find the original recipe here. Vinola's description about the dish itself made me drool and I thought about trying it sometimes later , but Ushnish ji himself suggested that Chicken 65 was one of the best recipe he has in his blog so I made up my mind to try it soon. The result was awesome, it was absolutely delicious.Thank you Ushnish ji for sharing this recipe and thank you Vinola for posting about it in your space.

Strawberry Ice Cream

This is a very easy version anyone can make within no time.

Ingredients

Double cream - 1 1/4 cup

Icing Sugar (add according to your taste)

Strawberry -2-3

Preparation

Juice strawberry in a bowl. Add icing sugar and whisk to dissolve it. Pour the double cream and whisk again until it becomes soft and fluffy. Freeze it overnight in an airtight container.If you have the problem of ice forming on the ice cream you can blend it in a mixie after it gets set in the freezer and freeze it again.If you have the patience you can repeat it 2-3 times which makes the ice cream very soft. I dont have that problem so I skipped that part.Sometimes if u find it hard to scoop it just leave the icecream at room temperature for 15- 20 minutes before serving for the ice cream to get softened.

Egg puffs

Ingredients

Puff pastry sheet

Boiled eggs -3

Onion -2

Tomato - 1

Ginger chopped - 1tbs

Green chillies -2

Red chilly powder - 1/2 tbs

Turmeric powder - 1/4 tsp

Coriander powder - 1 tbs

Chicken masala powder - 1 tbs

Curry leaves -few

Salt

Preparation

In a saucepan take some oil and saute onions well. Add chopped ginger,green chillies,curry leaves and saute again.Add all the spice powders and saute again.Finally add tomatoes and salt cook until tomatoes are mashed.Cut the boiled egg into two halves and add this to the masala .Coat the eggs with masala and turn off the flame.

Cut the pastry sheets into squares and fill the masala with a egg half in each puffs and fold the sheets.Bake the puffs in a preheated oven at 220 degree centigrade for 20 minutes until it becomes golden brown.

Vegetable Pulav and Fish egg Thoran

Rohini's Curries and Spices is one of my favourite blog. She presents all her recipes with a good write up which attract readers like me and now her guest post series has already became a hit in blogosphere. Above all what I like best about her is that she inspires us to cook from other blogs by trying recipes from their space and clicking the outcome and posting it in her blog.
I made her vegetable pulav when a vegetarian friend came for a lunch on weekend .He really liked it as much as me and my hubby.Thanks Rohini for sharing this recipe.



When Aparna posted this recipe in her blog I couldn't stop thinking about the taste of fish egg .Back home we never get to buy fish egg separately from fish market or fisherman, so my mother never prepared fish eggs separately.Fewdays later when I went for shopping I saw fish eggs and without any doubt I picked a packet. Aparna prepared this thoran with king fish egg but I had to satisfy with what I get here. Thoran was so delicious and we all loved it.

Spanish omlette

Winter has started to give way to spring now . Daylights are coming back and temperatures are getting better. After 3- 4 months of horrible weather , roads are getting busier and so am I. My little one got really fed up by getting locked up within four walls for the last few months ,So we are going out everyday now for 3-4 hrs to his playgroup. After we come back in the evening he will be worn out and goes to sleep soon and I have loads of household work to do.By the time I finish my work he will awake, anyway I will find time somehow to catch up with up my fellow bloggers posts,but please excuse me if I am bit late.

Ingredients

4 eggs

Potatoes -2 medium
Onion - 1
Green pepper(capsicum) - 1/2
Cheese - less than 1/4 cup
Salt
Pepper

Preparation

Cook potatoes for 15 minutes and mash it gently with a spoon. Beat eggs in a bowl and add chopped onions,cooked potatoes,grated cheese ,capsicum,salt and pepper.Give it a good mix.In a pan add some oil and pour the mix and cook for 5-10 minutes.

Ari kadukka /Stuffed Mussels

Mussels /Kallumakai is undoubtedly the most favourite shellfish in Kannur,Kerala .The best ones are found around Telicherry which is hubby's Place. Kannurites prepare many yummy recipes with Kallummakai like Kallumkai varattiyathu ,Kallumakkai curry , Kallumakai biriyani ,Kalummakai porichathu,Ari kadukka etc etc.

Ari kadukka is a very popular tea time snack in Kannur.The tastier ones are served in roadside thattukada. Its also available in bakeries now. I can say without a doubt that this is one of my favourite snack.

Here goes the recipe.

Ingredients

For stuffing

Fresh Mussels - 15 no

Rice flour - 1 1/4 cup

Cumin seeds - 1 tsp

Grated coconut - 1/4 cup

Shallots - 8 -10

Salt

For frying

Redchilly powder - 1 1/ 2 tbs

Turmeric powder - 1/4 tsp

Salt

Preparation

Clean the mussels under running water.Gently slide the knife through the slits and open the shell by running the knife around. This is quite tricky and should be careful .It is easier to open the shell if you slide the knife at straight portion of the the slit.

In a mixie pulse grated coconut, shallots and cumin seeds to a coarse paste. Add this to the riceflour and make a soft dough by adding salted warm water.Stuff the mussels with the dough and steam it for 15 -20 minues.Allow it cool down.Once it is cooled remove the shell and marinate the arikadukka with redchiily powder,turmeric powder and little salt( dont add too much salt as the dough contains salt).Keep it aside for 10 - 15 minutes.In a frying pan take some oil and shallow fry the ari kadukka by flipping the sides over.

Mussel Pasta

Ingredients

Pasta - 250gm

Fresh mussels - 1 kilo

Onions -1

Garlic clove -1

Tomato -1

Chedddar cheese 1/4 cup or more

Fresh Parsley leaves

Olive oil

Salt

Pepper

Preparation

Cook the pasta in boling salt water for 5-10 minutes until soft. Drain the water.

Place the mussels in a big saucepan with little water and heat for few minutes until their shells open.Strain their cooking liquid and keep it aside. Allow the mussels to cool down and take the mussels from their shells.

In a saucepan saute onions until soft and transulent, add garlic and stir for few minutes . Add skinned tomatoes and cook well. Add the cooking liquid and cook for few minutes.Finally add mussels,cheese and parsley leaves and cook for 2-3 minutes. Season with salt and pepper.Add the cooked pasta to the sauce and mix well. Garnish with mussel shells.

Idly,ulli sambar(onion sambar) and award

Ingredients (Idly)

Rice - 1 cup
Urad dhal - 1/2 cup
Fenugreek - 1 tsp
Cooked rice - 3 tbs

Preparation

Saok rice,urad dhal and fenugreek for 6-7 hrs and grind it into a smooth batter adding cooked rice.Leave it overnight(maybe 2 overnights) for fermentation.
Add salt to the batter and pour the batter into a greased idly maker and steam it for 5-7 minutes.

Onion Sambar

Ingredients

Shallots/onions - 20 /2 small
Toor dhal - 1/4 cup
Tomato - 1
Red chilly powder - 1 tbs
Turmeric powder - 1/4 tsp
Sambar powder - 3 tbs
Hing - pinch
Garlic cloves -2 -3
Curry leaves

Preparation

Pressure cook the dhal with onions and tomatoes for 2 -3 whistle. Add redchilly powder,turmeric powder,salt,sambar powder to the cooked dhal and boil it for few minutes.

Tempering

In a pan take some oil and add sputter mustard seeds. Add chopped garlic cloves and saute till it becomes light brown. Add hing powder and curry leaves. Add this to the gravy.



Now its award time.



Sowmya has passed this Honest scarp award to me. Thank you so much dear for sharing this award.

Vegetable kurma

Ingredients

Whole garam masala
Cinnamon stick - 1 inch stick
Cardamom - 2 -3 pods
Cloves - 3
Bayleaves - 2
Star anise - 1 (optional )
Fennel - 1/2 tsp ( optional)

Onion -2

Potato -2
Cauliflower florets - 1 cup

Paneer - 1/2 cup ( optional )

Carrot -1

Green peas - 1/2 cup

Capsicum (green pepper) - 1/2 of one

Green chillies -2

Ginger- garlic paste - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Corainder powder - 1 tsp

Garam masala powder - 1/2 tsp

Red chilly powder - 1 tsp

Salt

Fresh cream - 1/2 cup

Cashew nuts -fistful ( ground into a paste )
Water

Preparation

1. In a pan add oil and add the whole garam masala till nice aroma comes out. 
2. Add chopped onions and saute till it becomes soft. 
3. Add green chillies and ginger garlic paste and saute again for few minutes. 
4. Add all the chopped vegetables along with spice powders . Add water and cook. 
5. When vegetables are cooked add salt, fresh cream, grinded cashew nut paste  and when it  boils remove from fire and garnish the kurma with coriander leaves.

Chocolate mousse (eggless)

Ingredients

Marshmallows - 1/2 cup

Butter - 1/4 cup

Dark chocolate - 125 gm

Warm water - less than 1/4 cup

Double cream - 3/4 cup

Vanilla esence - 1tsp

Preparation

In a saucepan take marshmallows,butter,chocolate and water nd heat it until all the contents melt .In a mixig bowl whip the cream with vanilla extract until it becomes thick.Fold in the chocolate mixture into it until we get a smooth mixture.

Recipe courtsey

Nigella Express