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Archive for the ‘Blogger’s Recipes’ Category

Cream of Broccoli Soup

Posted by Annita on August 23, 2007

Broccoli reigns the vegetable kingdom with its high nutritional value.It is rich in Vitamin A,Vitamin C,fiber,folic acid,iron,magnesium,zinc,thiamin,riboflavin etc etc.The dark colored florets contain more beta carotene and Vitamin C than those with the lighter ones.So this explains why broccoli has to be included in our regular diet,eventhough it is a bit on the bitter side.

But my family(not me,I love it !!) simply hates this vegetable,I’ve tried out different recipes and there was no way I could make them eat it.Then I found this lovely soup recipe at SaffronHut.The picture itself was so appealing,and i couldn’t resist the craving.To my surprise,my little one loved it..and me too..!!And now he has even started eating broccoli added in fried rice or pizza.Still my husband is in broccoli haters club and i’ll continue to look out for interseting broccoli recipes to drag him to our group.

Cream Of Broccoli

Thanks dear Saffron for this recipe..


Broccoli chopped very fine -1 cup
Butter – 1 tbsp
White onion chopped – 1 tbsp
Garlic chopped – 1/2 tsp
All purpose flour – 1 tbsp
Milk – 2 cups ( I use 2% reduced fat milk)
Salt & Pepper – to taste


Heat butter in a pan,add onion and garlic and saute till translucent.Now add the flour and fry it until it turn light brown with a nutty aroma.Add finely chopped broccoli and saute for a while.Now pour in the milk and stir it to avoid lumping.Heat/boil until it attains a desired consistency.Don’t forget to stir in between.Add salt & pepper to taste.

You can always blend or puree the soup at this stage,if you don’t like the tiny bits of broccoli in it.

As Saffron suggested,garnish it with a small microwaved broccoli and serve hot with garlic bread.


Posted in Blogger's Recipes, Lil' Milan's Choice, Soups & Salads | 17 Comments »

Chilly Chicken

Posted by Annita on June 6, 2007

Finally i’m back with my next post,sorry for this long uninformed absence,this time the blame is on my in-laws.I got busy with them,taking them around places,eating good food and sharing gossips.Soon i’ll be posting some of the special dishes from my mother-in-law.But for now enjoy this spicy chicken favorite from Sumi’s Kitchen Wonders.Chilly Chicken is the most popular dish in Indo-Chinese cuisine.This is a spicy dish which can be savored as an appetizer,it tastes great with fried rice and noodles as well.This recipe from Sumitha has a very unique taste with the hot Sambal Oelek in it,and i must say this is definitely a keeper.Thank you dear Sumi for this wonderful recipe.

Chilly Chicken


Boneless skinless chicken cut into small cubes – 1 lb
Vegetable oil – to shallow fry chicken pieces

To prepare the marinade:
Egg – 1
Cornflour – 2 tsp
Dark Soya Sauce – 1/2 tsp
Red Chilly powder – 1/2 tsp
Salt – to taste

To prepare Chilly Sauce:
Onion diced – 1 big
Green bell pepper diced – 1
Ginger chopped – 1 tbsp
Garlic chopped – 1 tbsp
Green chillies chopped – 3
Sambal Oelek – 1 and 1/2 tbsp
Tomato Ketchup – 1 tbsp
Hot and Sweet Sauce – 1 and 1/2 tbsp
Dark Soya Sauce – 1 tsp
Red Chilly Powder – 1 tsp
Sesame seed oil – 2 tsp


Prepare a marinade by mixing the ingredients together.Add the chicken pieces into it and marinate it for an hour,preferably in a refrigerator.Heat vegetable oil in a pan and shallow fry the chicken pieces until they are brown in color.Drain and keep it aside.

Heat 2 tsp sesame seed oil in another pan,add chopped ginger and garlic,fry till they turn brown.Add chopped green chillies,onion and bell pepper,saute until onion turn transparent.Now stir in red chilly powder,sambal oelek,tomato sauce,hot and sweet sauce,soya sauce and salt,mix together.Add fried chicken pieces,mix well and serve hot.

If you like it to be a gravy,add 1 tbsp cornflour mix in 1/2 cup water into the chicken,simmer it for 4-5 mts and serve.

Check out these also:

V.K.N’s Chilly Chicken

Vee’s Chilly Chicken Dry

Asha’s Chilly Chicken

Meena’s Chilli Chicken

Mocha’s Chilly Chicken

Posted in Blogger's Recipes, Chicken, Chinese Dishes, International Food | 32 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 »

Bagara Baingan/Stuffed Brinjals

Posted by Annita on March 15, 2007

Bagara baingan/Stuffed Eggplants is indeed a deliccacy where young and fresh brinjals are stuffed with grounded peanut-coconut mixture and cooked in a pungent,rich and creamy sauce.The following recipe is from Indira of Mahanandi,I followed her recipe mostly from A to Z ,and i must say it was outstanding. Thanks again, Indira.

Bagara Baingan


Fresh and young baby brinjals – 10 (i’ve used purple ones)
Finely chopped red onion – 1 medium sized
Fresh or dried coconut – 1/2 cup
Ginger-Garlic paste – 1 tbsp
Jaggery – 1 tbsp(Optional)
Tamarind juice – 1 tbsp
Turmeric powder – 1/2 tsp
Red Chilli powder – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Minced garlic – 1/2 tsp
Curry leaves – a few
Salt – to taste
Oil – as needed

For Roasting :
Chana dal – 1/4 cup
Urad Dal – 1/4 cup
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Cloves – 4-6
Black pepper corns – 4-6
Fenugreek seeds – 1 tsp
Dried red chillies – 8
Cashews – 1/4 cup (Optional)

Take them in a pan or an iron skillet and dry roast them,without burning.Allow it to cool.


Heat little oil in a pan and saute the onions till translucent,remove from heat and allow it to cool.Grind together the roasted ingredients,coconut,ginger-garlic paste,jaggery,tamarind juice and roasted onions to make a smooth paste without adding any water.Divide the mixture into two ,one for gravy and one for stuffing.Keep it aside.

Clean and remove the stem of brinjals.Cut each brinjal horizontally first,and then vertically towards the stem side,without seperating it into pieces.Gently fill in the brinjals with the ground mixture.Check out Indira’s recipe for the pic.

Now heat oil in a pan and allow mustard seeds and cumin seeds to splutter.Throw in minced garlic and curry leaves and fry for a while.Arrange the brinjals neatly in the pan,with stuffing side up,cover and cook them in medium heat for 15-20 minutes,or until they turn soft.When they are done,remove them carefully from the pan to a dish.Add the remaining ground mixture to the pan,pour half glass of water to dilute the gravy,add red chilly powder ,turmeric powder and salt and mix well.Check for sourness and sweetness,and if needed you can add little tamarind juice or sugar accordingly.Heat the gravy for 10-15 mts on low heat,until the gravy thickens.Again add the brinjals back to the gravy,and cook for few more minutes.

Serve with rice or roti garnished with coriander leaves.

Bagara Baingan

Recipe Coutesy : Indira of Mahanandi

Other recipes :

Sailus Gutti Vankaya Kura





Also check out more baingan recipes from Indira here

Posted in Blogger's Recipes, Veg Dishes | 4 Comments »

Chicken Khorma

Posted by Annita on January 23, 2007

And now a hyderabadi spicy Chicken dish,from Nabeela’s Trial and Error.I could say,this is a guaranteed fail proof recipe,with perfect measurements.I blindly followed her recipe,even for salt and oil,and it came out excellent.Hats off to you Nabeela,this surely is a keeper.

Chicken Khorma

Here’s the recipe..


Chicken cut into small pieces – 1 lb
Sliced Onion – 1 medium
Ginger paste – 1 tsp
Garlic paste – 1 tsp
Red Chilly Powder – 3/4 tsp
Turmeric Powder -1/4 tsp
Garam masala powder – 1/2 tsp
Yogurt – 2/3 cup
Shredded coconut – 3 tbsp
Almonds – 5
Cashewnuts – 5
Water – 1 and 1/2 cup
Salt – to taste
Oil – as needed


Grind almonds and cashewnuts into a fine powder and reserve.Dry roast coconut until medium brown color and keep it aside.Heat oil in a pan and deep fry half the sliced onion until it turns dark brown.Drain and allow it to cool.Once cooled,crumble it with your hands into a powder form and reserve it too.
Heat oil in another pan and saute rest of the onion until it turns light brown.Add salt and ginger-garlic paste and fry for few seconds.Now stir in grounded almond-cashew mixture,roasted coconut,chilly powder and turmeric powder.Add yogurt and fry for a minute.Now add the chicken pieces and fry till the mixture gets thick.

Chicken Khorma

Add water and crushed onions.Cover and cook until the chicken is done in medium heat.Increase the heat to high,sprinkle garam masala on top and cook for 1 more minute.Mix well and switch off the heat.serve with rice/roti of your choice.

Chicken Khorma

Posted in Blogger's Recipes, Chicken | 31 Comments »