February 28, 2012

Homemade Naan - made on a tawa

Homemade naans were on my 'to-do' list for a long time now. I had bookmarked this recipe from Manjula's Kitchen and it was hiding somewhere in the long list. One day while we were planning what to make for dinner, my mother asked if I  have made naans at home before.  Thats when I remembered this easy recipe .The naans were so soft, much better than the ones served in most restaurants. In the original recipe, the naan is cooked in an oven, even I wanted to try it the same way. While the oven was pre-heating, I just tried making one naan on a tawa. I made 2 of them in the oven and rest on the tawa. I must say that we found the tawa ones were much easier, softer and tastier.

So here comes the recipe, enjoy naans at home now !


All purpose flour / Maida - 2 cups + extra for rolling the dough
Active dry yeast - 1 tsp + 3/4 cup of luke warm water
Sugar - 1 tsp
Salt - 1 tsp
Baking soda - a pinch
Oil - 2 tbsp
Yoghurt/Curd - 3 tbsp
Butter - to brush on naan

Note: I made butter naans and coriander jeera naans. To make coriander jeera naans, after rolling out the naan, top it with finely chopped coriander leaves and jeera and then cook.


1. Mix the yeast in luke warm water and keep aside for 10mins till it becomes frothy.
2. Add maida, sugar, salt and baking powder in a bowl and combine well.
3. Add oil and yoghurt to this mix and combine well to form a crumbly mix.
4. Add the yeast water and knead to form a very soft dough. Cover the bowl with a lid and keep it for 2-3 hours till the dough almost doubles.
5. Knead the dough a little more and make 6 equal portions. Roll out each portion to thin oval shape. I rolled them on a plastic sheet to make it easier.
6. Heat a non stick pan / tawa and when it is really hot, transfer the naan. When it starts puffing up, flip over. Cook on both sides till brown.Brush a little butter on top.

Serve hot.

Curries for naan
Palak Paneer
Paneer Butter masala
Matar Paneer
Egg curry
Butter chicken
Pepper chicken
Chicken sukka
Chettinad chicken
Spicy chicken masala

This post is dedicated to my mom.. When she comes to stay with me, she takes over the kitchen and I get some rest. So, this time I wanted to make something special for her. This post goes to Nupur's lovely event 'For U, Mum'

Spotlight: Colourful Holi hosted by Chandrani

Also sending this to Celebration of Indian Food by Lisa

February 26, 2012

Okra peanut fry


Tender Okra/Lady's finger - 200 gms
Oil - 1 tbsp
Mustard seeds - 1/2 tsp (optional)
Salt to taste

For peanut powder
Peanuts - 2 heaped tbsp
Oil - 1 tsp
Jeera / cumin seeds - 1/4 tsp
Urad dal - 1 tsp
Dry red chillies - 3 or 4

Note: This recipe can be made with brinjal or tindora/kovakka instead of okra. Add the peanut spice powder after the veggie is cooked.


1. Dry roast the peanuts till the skin starts turning black here and there. Let it cool and then remove the skin and keep aside.
2. Heat 1 tsp of oil and add jeera, urad dal and dry chillies. Roast till urad dal starts turning brown. Coarsely pound this along with peanuts using a spice grinder/mixer.
3. Remove the ends of the okra and cut into small pieces. Heat a tbsp of oil and splutter mustard seeds. Add okra pieces and fry well till the stickiness goes off. Add the peanut spice powder and enough salt and fry well for a few minutes.

Serve as side dish with rice or roti.


Show me your HITS @ Spicy Treats

February 23, 2012

Kovakka thoran / Ivygourd or Tindora stir fry

Ivy gourd also known as Tindora/Kovakkai/Thondekkai is a veggie I didn't like much during my younger years. I havent tried any recipe other than this regular thoran/ stir fry or in sambar. This little veggie is rich in beta carotene and its juice is used in many herbal weight loss products. It is also known to regulate sugar metabolism and hence recommended for people with diabetes.


Kovakka/Tindora/Ivygourd - 250 gms
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Chana dal - 1 tbsp (optional)
Shallots - 3 or 4, sliced thin (or half of a small onion chopped)
Turmeric powder - 1/4 tsp
Green chillies - 3, slit
Salt - as needed
Grated coconut - 2 to 3 tbsp
Jeera/cumin seeds - 1/4 tsp
Curry leaves - a sprig


1. Wash the kovakka well and cut and remove the ends. Slice it thin and keep aside.
2. Heat oil in a pan and splutter mustard seeds. Add chana dal and fry till it turns brown.
3. Add sliced kovakka, shallots or onion, green chillies, turmeric powder and salt. Combine well and heap everything towards the centre of the pan. Cover and cook. You may sprinkle a little water if required.
4. Mix the jeera with grated coconut well.  Add it along with curry leaves and fry well till it thoran becomes dry.


Kerala Kitchen - Feb 2012 hosted by Roshan, a series of event started by Ria and Rose
Show me your HITS @ Spicy Treats

February 19, 2012

Mutton Masala - My father's recipe

My father cooks some of the best non-veg dishes and here is one such awesome recipe. I have been asking him to cooking this for me, but he kept postponing. Finally, he made it this weeked and it was simply delicious.The speciality is that this dish doesnot have much masalas in it, but it is still flavourful and yum.


For Marination
Mutton: 500 gms
Turmeric powder - 1/2 tsp
Chilly powder - 2 tsp
Curd/youghurt -  3 tbsp
Salt to taste

For grinding
Ginger - 2 inch piece
Garlic - 7-8 cloves
Green chillies - 2 or 3

For masala

Oil - 2 tbsp
Coconut cuts/sliced (thengakothu) - 1/4 cup
Cumin seeds - 1/4 tsp
Cinnamon stick - 2 inch piece broken to pieces
Green cardamom - 2 or 3
Onion - 2 large, sliced finely
Coriander powder - 1.5 tbsp
Curry leaves - a sprig
Tomato - 2, chopped
Crushed pepper - as required
Chopped coriander leaves - to garnish


1. Wash and clean the mutton and add all the marination ingredients in the bowl. Mix well and marinate for half an hour or more.
2. Cook the mutton till tender. I usually cook it in a pressure cooker without adding water. After the first whistle, lower the heat and cook for 10-15 mins. Switch off and wait till pressure is released. Note that cooking time may vary depending on the tenderness of meat.
3. Grind together ginger, garlic and green chillies to  a smooth paste and keep aside.
4. Heat oil in a pan and fry the coconut cuts/thengakothu till brown. Drain and keep aside.
5. In the same oil, add cumin seeds followed by cinnamon and cardamom.
6. Add onions and saute till soft. Add coriander powder and saute till you get the aroma. Add the ginger-garlic-chilly paste and curry leaves and saute well.
7. Add tomatoes and saute till mushy. Now add the cooked mutton and the fried coconut cuts.
8. Combine well and simmer for 10-15 mins.
9. Do a taste check and add crushed pepper if required.
10. Garnish with chopped coriander leaves.

The curry tastes best after a few hours. Best served with rice/ghee rice/roti/appam/porotta/pathiri etc.


Kerala Kitchen - Feb 2012 hosted by Roshan, a series of event started by Ria and Rose
 Hot & Spicy treats  hosted by Amy

February 17, 2012

ABC Series: DESSERTS event roundup

Here is the roundup of my DESSERTS event of January 2012. This event received a whopping 146 entries. Thanks to all who sent their awesome recipes.

Here is an award for all you lovely people as a token of appreciation.

Top contributor awards go to

Faseela for sending 17 recipes
Maha  for sending 12 recipes

I have categorized the entries as below. Sorry, I couldnt include the pictures this time, as I am so busy with my office commitments this month. I had actually started the roundup draft with pics, but after a few hours I realized that it would take many more hours for me to complete it. So I had to drop the idea this time :-(
 I loved hosting this event and this roundup page is now an index to lookup whenever I feel like having a dessert.


Trifle pudding by Julie
Almond oats bread pudding by Sangee Vijay


Coconut cake by Sravani
Carrot cake by Rathai
 Chocolate cake by Poonam
Tres Leche cake by Fajeeda
Chocolate n Vanilla cake by Vidhya Viju Govind
Tiramisu by Zareena

Banoffee pie by Vidhya Viju Govind


Fig ice cream by Pumpkin farm
Fried ice cream by Faseela


Kheer-e-Bajra by Anjali Bapna Shukla
Badam kheer by Ramya kumar
Chana and moong payasam by Sravs
Semiya payasam by Julie
Aval payasam by Sobha Shyam
Brown rice carrot kheer by Nupur
Lauki ki kheer by Kaveri
Badam kheer by Sangee Vijay
Paal payasam by Prathibha
Saffron Sago Badami kheer by Roshan
Orange kheer and Paneer kheer by Preeti
Paalada Payasam and Wheat ada paayasam by Faseela
Carrot kheerLauki ka kheer , Poha kheer and Vermicelli kheer by Maha


Rasgulla by Santosh Bangar
Gul papdi by Amarendra
Till ke laddo by Maayeka
Kalkandu pongal by Hema
Corn rabdi by Varsha
Mango coconut laddoo by Manju
Chocolate kalakand by Vimitha
Doodhiya Gazar halwa by Anjali Bapna Shukla
Pathir pheni by Priya
Fig with tomato halwa by Jaleela
Chocolate badam burfi by Ramya kumar
Pineapple peach kesari bath by Sangee Vijay
Shahi rabri by Nalini
Til ke laddoo by Anisha Ranjit
Doodh Puli pithe by Indrani
Rasgulla/Rasmalai by Siri
Orange sooji halwa by Preeti
Gajar ka halwa from my blog
Patishapta and Banana Halwa by Chandrani
Bread pongal, Oats pongal and Oats Kesari by My Kitchen Flavours
Double ka meetha, Sweet pongal, Lauki halwa , Tricolour suji halwa and Bread jamuns by Maha

and some more...

Marie biscuit chocolate logs by Kaveri
Nuts 'bout you by Simran
 Carrot cream by Shree
Biko and Banana Nestle Dessert by Jaleela
Honeyed almonds and cashewnuts  by My Kitchen Flavours
Marshmallow pops by Quick Picks
Mini cake bites by Amy
Strawberry parfait by Sensible Veg
Cheesy sweet rolls by Santosh Bangar
Strawberry Yoghurt by Princy Vinoth
Banana fritters by simply.food
Choco-strawberry jam bars by Teena Mary
Mango delight and Sweet banana fritters by Maha
Fruit salad with chocolate custard and Chocolate canapes by MySpicyKitchen
Fruits and ice cream blast , Nutella Cocoa Sandwich and Tiranga fruit and ice cream dessert by Preeti
Dark chocolate pannacotta , Chocolate cake pops and Nuts, chocolate and peanut butter fudge by Priya
Apple crumble , Swiss roll , Blueberry parfait and Chocolate meringues by Pumpkin farm
Fruit puffs , Milk chocolate fudge , Cake rolls , Cake jam roll , Kubboos dumplingsEasy chocolate fudge and Nutro biscuit chocolate log by Faseela

February 11, 2012

Green peas masala


Dried green peas - 1 cup
Potato - 1, peeled and cubed (optional)
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Onion - 1, chopped fine
Ginger garlic paste - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 2 tsp
Tomato - 1 large, chopped
Garam masala - 1/2 to 1 tsp
Salt to taste
Coriander leaves chopped to garnish


1. Soak the dried green peas overnight or for 8 hrs. Cook it along with the cubed potatoes. The peas should be cooked well, but not mushy. A pressure cooker can be used, but make sure you dont overcook the peas.
2. In a pan, heat oil and add the cumin seeds. Add onions and fry till it starts turning brown. Add ginger garlic paste and fry for a minute. Add chilly and corainder powders. Now add the chopped tomatoes. Saute till tomatoes turn mushy.Add the cooked peas and potatoes along with the water used for cooking.Add enough salt and combine well and add garam masala. Simmer for a few minutes.
3. Garnish with chopped coriander leaves and serve with roti/parotta/appam etc.


Kerala Kitchen - Feb 2012 hosted by Roshan, a series of event started by Ria and Rose
Show me your HITS @ Spicy Treats

February 6, 2012

Palak Paneer

Palak Paneer is a creamy and delicious north indian dish with a lovely green colour. Paneer(cottage cheese) is cooked in a spinach based gravy and is mildly spiced. Taste great with roti, naan and paratha.


1. Paneer - 200 gms
2. Palak/Spinach - 3 big bunches
   Oil - 2  tsp
   Sugar - 1/2 tsp
   Green chillies - 2 or 3
3. Tomato - 2 big
   Water to blanch the tomatoes
4. Oil - 2 tbsp
   Cumin seeds - 1 tsp
   Onion - 1 large, finely chopped
   Ginger garlic paste - 1 tsp
   Coriander powder - 2 tsp
   Garam masala - 1/2 to 1 tsp
   Kasoori methi - 1/4 tsp (crush it with your palms)
   Fresh cream - 3 tbsp

Getting ready:

1. Cut the paneer to small cubes. If you are using store bought paneer, place the cubes in hot water for 5-10 mins and then drain. This helps to make the paneer soft. It is optional to fry the paneer in a little ghee for a few minutes.
2. Discard the stems of the palak and wash the leaves well. Roughly chop them. Heat about 2 tsp of oil in a pan. Add chopped spinach and sugar. Adding sugar helps to get a lovely dark green colour. Saute till spinach wilts and becomes dark green in colour. Let the spinach cool a little and grind it along with green chillies to a smooth puree.
3. Boil water in a pan and add the tomatoes and boil till the skin loosens. Place the tomatoes in cold water and remove the skin. Grind the tomatoes to a smooth pulp.


1. Heat oil in a pan and add cumin seeds. Fry the onions till light brown and then add the ginger garlic paste and fry for a minute. Add coriander powder and combine well.
2. Add the tomato pulp, mix well and let it boil. Add the spinach puree and paneer cubes and combine well and bring to boil. Add garam masala and kasoori methi and cook for few more minutes. The gravy becomes thick. Add fresh cream and serve.

Sending this to Show me your HITS

February 5, 2012

Banana chips - Kerala special


Raw plantain / Nendrapazham - 2
Turmeric powder - 1 tbsp
Coconut oil for deep frying


1. Add turmeric powder and salt to a bowl of water.  Peel the plantain and slice it very thin with a slicer or knife and keep it in the turmeric-salt water for sometime.
2. Heat oil in wok and when  it is real hot, add the sliced plantain. Stir once so that they dont stick to each other. Fry the chips on a high flame, till they are crisp and golden.
3. Drain to kitchen tissue. Let it cool and then store in airtight container.

Sending this to Kerala Kitchen - Feb 2012 hosted by Roshan, a series of event started by Ria and Rose

February 2, 2012

Schezwan Egg fried rice

Another recipe to use up leftover rice. Easy and quick chinese meal at home..


Cooked rice - 2 to 3 cups
Finely chopped Garlic - 1 to 2 tsp
Onion - 1 small, chopped fine
Chopped mixed veggies - I used carrots, capsicum, beans
Spring onions chopped - 2 tbsp
Schezwan stir fry sauce - 3 or 4 tbsp  (I used ching's secret)
Eggs - 1 or 2
Oil - 1 to 2 tbsp
Salt to taste


1. Heat oil in a wok and add garlic. When you start getting the aroma, add chopped onions and veggies and fry it till veggies are cooked and crisp. Add spring onions and fry for a minute. Add the schezwan sauce and enough salt and combine well.
2. In another pan, scramble the eggs with a little salt. Add the scrambled eggs to the wok along with rice and toss well on high fire for a few minutes.

Serve hot...

Sending this to Anyone can cook: Series 40

Also to my own event ABC Series: EGG recipes

February 1, 2012

ABC Series: EGG recipes

Hello everyone,

This is the 5th event in the ABC Series. I am overwhelmed by the 146 entries I have received for the DESSERTS event of Jan 2012. Thanks everyone for participating and make this an awesome event. Please allow a few days time for me to post the roundup.

Coming to the theme of this month - EGG recipes. Eggs are packed with a number of nutrients. One egg has 13 essential vitamins and minerals in varying amounts, high-quality protein, unsaturated fats and antioxidants. There are numerous ways to include eggs in our daily diet. So, lets be creative and find new ways to include egg in our meal.

Rules for the event:

1. Link any EGG recipe before 29-Feb-2012. Egg must be one of the main ingredient in the recipe. Eggs used just as an agent in baking do not qualify for the event. The recipes must be posted on your blog between Feb 1 - Feb 29, 2012.
2. Please link back to this announcement page and use the logo above. The use of logo is mandatory as it helps spread the word about the event. To participate, all you need to do is to link the recipe using the inlinkz tool. The link tool doesnt support images, so I would be doing a roundup in the first week of March.
3. You may send any number of entries. The more, the merrier ! Archived entries are most welcome. Please re-post it with a link to this announcement page and use the logo.
4. If you have any issues in linking, please post a comment or send a mail to events.ramyasrecipe@gmail.com. Non-bloggers can send the recipes to this email id.

Here are some of the recipes from my blog.

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