Cooking Is Easy

Aloo Chole ; Aloo Chana Masala is a Punjabi Dhabba style dish made with potatoes and chana (white chickpeas). Aloo Chole Masala is served for breakfasts along with Bhatura or Indian flatbread (roti). Aloo chana masala is a favorite and my kids love to have them for breakfast and sometimes as after school dinner. Since, I make this often, I try to use as little oil as possible though if more oil is used, it will definitely makes it more tasty especially if ghee is used. Again, this recipe is my mother-in-law's and Homey practically grew up on this easy Punjabi side dish. Chana or chick peas is a very common lentil in North India and used almost daily; I have already posted some recipes like restaurant style chana masala , chana-palak biriyani , and chana kurma . This curry is made with easy available ingredients and I am sure you will enjoy this easy side dish.  Serves: 4 Step by Step Method: Heat a pressure cooker with 2-3 tbsp of oil. Add in cumin (jeera) and all...

Red coconut chutney recipe - K erala style red coconut chutney is a side dish for idli and dosa . The vibrant red color is the result of lightly roasted Kashmiri chilly. Unlike the other nadan coconut chutney ; which is best to have with rice or kanji, but this Kerala style coconut chutney is only suitable for idli and dosa. For authentic Kerala dishes, coconut oil is a must along with fresh curry leaves. My mother-in-law is adamant that red chilies should be lightly roasted in coconut oil as according to her the raw taste of the chillies would be otherwise evident. I have seen some families using raw Kashmiri chilli powder to grind along with coconut, but like mentioned above the rawness of the chillies are quite evident. Step by Step: Serves: 3 Heat a cast iron skillet / kadai or non stick pan with 1/2 tsp of coconut oil. Once it starts to heat add in Kashmiri chillies and lightly roast it, you should be careful not to let the color change; so it is best to put the...

Beef sandwich toast  with boiled potatoes is an easy kid friendly Kerala style sandwich toast, usually made for kids lunch box.  Amma used to make this for my two brothers and me to take to school, she will sometimes fill with left over beef cutlets .  I am sometimes lazy to roll up cutlets and so I fill the bread with cutlet mix and slather with good old butter and toast in my old gas toaster and the result is crunchy buttery toast....my kids love them. This cutlet mix is very versatile; I refrigerate it after adding boiled potatoes; and sometimes spread on Indian flatbread / roti and roll and heat it up with a dollop of butter or sometimes I make keema paratha with the cutlet mix minus the potatoes (with potato also its yum). Method: Pressure cook half kg beef with potatoes, vinegar, and salt for 15 to 20 min, evaporate if there is any water left on high flame. Allow it to cool and then mince it. For detailed  step by step tutorial ...

Oats idli recipe, oats dosa; is another easy way to include oats (oatmeal) in our daily diet. Oats idli is a healthy breakfast for the whole family; and very low calorie and filling. The best thing is you can use this same batter to make oats dosa. I replaced the raw rice with powdered oats and left it to ferment overnight and the result was pillow soft idlies. Putting all the ingredients in a blender and leaving it to ferment overnight makes everything so easy, just like ordinary blender idlies. I added some finely chopped green chilies, ginger and curry leaves to the idli batter and it tasted so good and so very soft. I also used the same batter to make dosa. Bachelors can make this so easily. And they were crispy and perfectly yum, but healthy! STEP BY STEP METHOD: Makes about: 10-12 idlies. Lightly roast oats in a pan, make sure you roast in low flame as we dont want the colour to get changed to brown. Then powder them finely. In to the blender, add...

Mutton biriyani recipe ; Malabar mutton biriyani is the most popular Muslim biriyani in Kerala. This mutton biriyani is made with instant biriyani masala . Living in Calicut has introduced me to Malabar food through friends, neighbors etc. I also got introduced to Ummi Abdulla's cookery book awhile ago through my daughter's friend, Amra's mother. Whenever I have a mood for Malabar cooking; I will ring up her and it is she who always helps me out, Malabar chicken samosa and cauliflower fries are examples. For this mutton biriyani, I followed her recipe and also referred Ummi Abdulla's cookery book "Malabar Pachakam". The main one thing which makes a Malabar biriyani stands out is the rice which is used; unlike in other biriyani where basmati rice is used, in Malaber biriyani its kaima rice which is used. Now the difference between Kozhikodan biriyani and Thalassery biriyani is mainly in the layering of the dum; Kozhikodans like to layer the me...