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Archive for March, 2007

Banana Nut Bread

Posted by Annita on March 30, 2007

Another way to finish off ,ripened bananas in your pantry.This recipe is taken from Williams Sonoma quick breads section,which is recommended to me by my friend.I’ve tried it 3 times by now,and it never failed for me.This is really moist and delicious,and has a cake like texture with occasional broken nuts to munch on.Try it out and you’ll surely fall in love with it.

Banana Nut Bread

Banana Nut Bread


All purpose flour – 2 cups
Baking Soda – 1 tsp
Baking powder – 1 tsp
Salt – 1/2 tsp
Freshly grated nutmeg (Jaathikka)- 1 tsp
Coarsly chopped walnuts – 3/4 cup
Unsalted butter kept at room temperature – 6tbsp (3/4 stick)
Sugar -1 cup
Ripe bananas mashed coarsly – 1 and 1/2 cups
Eggs at room temperature,beaten lightly – 3
Buttermilk (Moru)- 1/2 cup


Preheat an oven to 350 F.Grease and lightly flour a 9 * 5 inch loaf pan.Take a bowl and mix together the flour, baking soda, baking powder, nutmeg, salt and nuts.Keep it aside.

In another bowl,beat together butter and sugar on a medium speed ,until creamy for about a minute.Add bananas and egg into it and beat until soft.Add buttermilk and beat until they are just combined.Now add the flour mixture and beat it lightly.The batter should be slightly lumpy.

Pour the batter into the pan and bake it for 55 to 60 minutes,or until a toothpick inserted comes out clean.Let the bread rest in the pan for about 5 minutes and then turn it into a wire rack and allow to cool completely.

For storage,wrap the bread tightly in a plastic wrap and store at room temperature overnite ,or it can be kept in a refrigerator for uptp 5 days.

Recipe Source :- Willams – Sonoma Collection Series


Posted in Bread & Rotis, Breakfast Dishes, Lil' Milan's Choice | 15 Comments »

Chilli Mushroom

Posted by Annita on March 27, 2007

Do you love mushrooms?
I do…I do love them for their fabulous taste and texture,and of course they look pretty too.But there’s more to mushrooms than its taste,mushrooms are fat free and they are rich in proteins,fiber and vitamins.

Here’s my favorite mushroom dish which is very much on the spicier side,this can be served along with roti, fried rice or noodles.

Chilli Mushroom

Ingredients :-

Button Mushrooms sliced- 200 gms
Onion chopped – 1/2
Grated Ginger – 1 tsp
Grated Garlic – 1 tsp
Green Chillies chopped – 4
Lettuce chopped – 1/2 cup
Capsicum deseeded and diced – 1/2
Soya Sauce – 2 tbsp
Pepper Powder – 2 tsp
Ajinomotto – a pinch (Optional)
Corn flour – 1 and 1/2 tsp
Spring Onion greens chopped- for garnishing
Sesame oil – as needed
Salt – to taste


Heat oil in a pan and saute ginger,garlic and green chillies for few seconds,add in chopped onions and saute until it turn translucent.Now add mushrooms,lettuce and capsicum and fry it till mushrooms are cooked.Stir in soya sauce,salt,ajinomotto and pepper powder into it and cook for another 3-4 minutes.Mix cornflour in 1/2 cup water and add to the pan.Simmer for 1 minute stirring continuosly.Remove from heat,garnish with spring onion green and serve hot.

Chilli Mushroom

Also check out :

Posted in Chinese Dishes, International Food, Veg Dishes | 25 Comments »

Uppumanga curry(Salted Mangoes in Coconut Gravy)

Posted by Annita on March 22, 2007

See what i’ve got from a Mallu grocery store in Chicago.It is for the first time i saw this in a grocery store in U.S,and so took it immediately.


They were not like the regular ‘melt-in-mouth’ kind of Uppumaanga which my amma makes at home,instead they were hard with thicker skin but well enough to satisfy my cravings.I didn’t know many dishes with Uppumanga,and so always went for our good old Uppumaanga chutney,which serves as a good accompaniment for rice/Kanji.

Uppumaanga chutney prepared with mangoes having harder skin

This dish was prepared by my amma,which she learned recently from her sister.Salted mangoes when combined with green chillies and coconut paste results in a classic flavourful deliccacy which goes well with rice and curd.Now we are hooked to this dish,which tastes very different from the regular curries.

Uppumaanga Curry

Ingredients :-

Salted mangoes chopped – 2 medium sized
(If you’re using soft mangoes that cannot be chopped, then use 4 or 5 whole mangoes)
Green chillies slit – 2
Shallots(Kunjulli) sliced – 5
Water – 3/4 cup
Mustard seeds – 1 tsp
Dried red Chillies(Unakka mulaku) – 3
Curry leaves – 1 sprig
Salt – add only if needed (Uppumaanga will give away the salt and the curry can become salty with time)
Oil – as needed

For Grinding :
Grated coconut – 1 cup
Cumin seeds – 1 tsp
Garlic pods – 2
Green chillies – 2

Grind together all the above ingredients to a smooth paste and keep it aside.


Mix together mangoes,green chillies and shallots along with the water and cook them till soft.Add the ground paste to it,add salt(only if needed),mix well and simmer for 4-5 minutes,do not boil it.Remove it from heat.

Heat oil in another pan and allow mustard seeds to splutter.Add in red chillies and curry leaves and fry for a while.Pour the seasoning to the curry,mix and serve with rice.

Check out various Uppumaanga dishes at Supriya’s Spice Corner

Posted in Fruit Dishes, Traditional Kerala Dishes, Veg Dishes | 17 Comments »

Fish biriyani

Posted by Annita on March 22, 2007

No,I’m not done with blogging and am very much alive here.I’ve been a little busy as my amma is also here with us now,i’m not doing much of cooking nowadays other than just helping her and taking the photos of the dishes that she cooks.
But i prepared this Fish Biriyani from Rp’S workshop on my amma’s birthday,and she was very much impressed by my cullinary skills.This was something which she hasn’t made yet,thanks dear RP for this simple and tasty dish.All the credit goes to you only.I didn’t get King Fish this time and so i used Perch Fillets,and I must say it tasted great.I can’t wait to try this with King fish again.

Fish Biriyani

Here’s the recipe..


Fish fillets cut into small pieces – 1 and 1/2 pounds
Basmati Rice – 2 cups
Cinnamon (Karuva patta)- 1 inch piece
Cloves (Grambu)- 6
Cardamom (Elakka)- 4
Bay leaves (Karuva Ila) – 2

Chopped Onions – 3
Tomatoes chopped – 2
Grated Ginger – 4 tsp
Grated Gralic – 4 tsp
Green Chillies chopped – 6
Poppy seeds(Khus Khus) – 1 tbsp
Fennel seeds (Perumjeerakam)- 1/2 tsp
Cashewnuts – one handful
Raisins(Unakka munthiri) – 2 tbsp
Coriander powder – 3 tsp
Kashmiri Chilly powder/Paprika(Piriyan Mulaku podi) – 1 tsp
Turmeric powder – 1/2 tsp
Yogurt – 3/4 cup
Garam Masala powder- 1 tsp
Cilantro chopped(Malli Ila)– 1/2 cup
Mint leaves chopped(Pothina Ila)- 1/3 cup
Salt – to taste
Oil/ghee – as needed

For the marinade :

Kasmiri Chilly powder/Paprika – 1 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp
Salt – to taste

Make a smooth paste with all the ingredients for the marinade adding little water and keep it aside.


Add 1 tbsp lime juice to 2 cups of water and immerse the fish pieces in it for about 10 minutes,to reduce that fishy smell.Then take it out of the water and pat dry with tissue.Gently marinate the fish pieces in the prepared marinade for 30 minutes.

Powder the poppy seeds and fennel seeds in a coffee grinder or in a mortar-pestle.

Clean and soak the rice for 20 minutes and drain.Heat little ghee in a pan and lightly fry the rice ,cinnamon, cloves, cardamom and bay leaves for few minutes.Then add 3 and 3/4 cup of water,salt and 1 tbsp lime juice and allow it to cook on a medium heat.When it is cooked well,spread it on a flat surface.

Heat oil/ghee in a big pan and fry the cashewnuts and raisins,remove it and keep it aside.Now add the marinated fish pieces and shallow fry it until they turn brown and crispy.Add more oil if needed and fry the chopped onion until translucent,then add ginger,garlic and green chillies and saute it for 5-6 minutes.Add in coriander powder,turmeric powder, kashmiri chilly powder and the ground poppy seed-fennel seed mixture and fry for a while.Mix in yogurt and saute it until oil seperates.Add garam masala powder and salt,stir and add chopped tomatoes.Cook until tomatoes turn soft,and add fried fish pieces.Mix well and cook for 20-30 minutes in low heat,stirring in between.Finally add chopped coriander and mint leaves ,cook for 5 more minutes and remove from heat.

Preheat the oven to 300 degree.In a big flat oven proof container,spread half of the fish masala.Now add a layer of the rice.Again make a second layer with fish masala,and then rice.Top it with the fried cashews and raisins.Cover it with aluminium foil and bake for 20 minutes.Switch off the heat after 20 minutes and allow the biriyani to rest in the oven for another 30 minutes.Serve it with raita,pappadam and pickle.

Fish Biriyani

Note :-If you have a pizza stone,you can keep the container on it,which is kept in the center of the oven.

Recipe courtesy : RP’s Workshop

Posted in Blogger's Recipes, Lil' Milan's Choice, Seafood, Traditional Kerala Dishes | 32 Comments »

Help needed..

Posted by Annita on March 16, 2007

Here i’m quoting a message which i got yesterday.Please visit the link ..

Hi Annita,

This post is an appeal to help a child with cancer.If you post this on your website, I am hoping that we can see many donations going in to save the child.

Thank you for any help you can provide to spread the word out,
Rajasree Nair.”

Posted in Others | 4 Comments »