Neethu's Kitchen To Yours: May 2010

Tuesday, May 25, 2010

Delish Mutton Stew


2 Pounds Mutton
2 Tblsp  ginger, finely chopped 
2 Tblsp  garlic, finely chopped
10  green chillies slit
1 tsp pepper
2 sprigs of curry leaves
1 medium size potato
1 Large onion, thinly sliced
1 - 1 1/2 cup thin coconut milk
3/4 thick coconut milk
4 cardamom
2 cloves
2 Bay leaves
1 cinnamon stick
6 -8 pepper corns
Salt to taste


1. Pressure cook mutton with ginger, garlic, chillies, pepper and salt for about  30 -45 minutes in 1/2 to 1 cup water.

2. Then cook the mutton uncovered for another 10 minutes.

3. Cut the potato into cubes ( skin removed)  and cook the potatoes in little water in the microwave for 7- 8 minutes

4. Heat oil in a pan. Add cinnamon, cardamom, cloves, bay leaves. Saute for 30 sec. Add onions and curry leaves till it becomes transparent.

5. Add the mutton mix, curry leaves and potato all at once. Stir gently. Now add the thin coconut milk. Cook uncovered for 10 - 15 minutes in medium heat.

6. Reduce to low heat and add thick coconut milk. Let it cook for 3 to 4 minutes. Add some curry leaves and then stir gently.

Serve it with Kerala Appam.

Bon Appetite :)    

Wednesday, May 19, 2010

Easy to Make Egg Curry/ Roast


6 eggs, boiled, peeled and halved
1 large onion
2 tomato ( medium sized)
5 chillies
2 tsp chilly powder
1/2 tsp turmeric
1 tsp coriander powder
1/4 cup water
1/4 tsp garam masala.
3 tblsp vegatable oil
10 curry leaves


1. Cook the egg in boiling water for 15 minutes. Tip: Add Salt to the water so that the eggs doesn't break.

2. In a pan, add 3 tblsp oil.  Add onions and Saute until transparent for 5 to 6 minutes.

3. Add chillies and curry leaves. Saute for 1 minute. Then add sliced tomatoes.

4. Saute the tomatoes until they all blend together and the oil starts to see from the sides of the pan.

5.  Add chilly powder, turmeric powder and coriander powder. Saute for 2 minutes. Reduce the heat to medium low.Add 1/4 cup water. Let it boil. Add salt according to your taste. Add the eggs and stir for 1 minute.

6. Add garam masala at the end. Stir gently without breaking the eggs for  another 2 minutes.

Serve it with roti or poori :)

Monday, May 17, 2010

Easy to make Nadaan (Traditional) Kerala Style Chemeen (Shrimp) Biriyani....(for vegans also)

This is a easy, quick recipe to follow when you have your friends come over on a short notice. Something that all mallus and non mallus will love...( umm...I hope =P). Vegetarians can substitute the shrimp with carrots, beans and peas and Voila you have a vegetable easy is that! ;-)...


2 cups Basmati rice
2 Pounds Shrimp, cleaned and Deveined
1 large onions
6 Chillies ( according to your spice level)
1 tbslp ginger
1 tblsp garlic
1/2 tsp turmeric powder
1 tsp chilly powder
2 tsp coriander powder
2 tsp lemon juice
1/2 cup coriander leaves, chopped or 1 whole bunch
2 bay leaves
5 pepper corns
1 cinnamon stick
3 cloves
2 cardomoms
1tsp ghee (optional)

*Vegans (substitute for Shrimp)

1/2 cup carrots
1/2 cup beans
1/4  cup peas

Boil the vegetables in boiling water for 5 minutes and follow the recipe below. Drain and Keep Aside.


Biriyani Rice

1. Wash Basmati rice. Drain and pat dry the rice with a paper towel.
2.Add 2 tblsp oil in a pan, add half onion and saute until transparent.
3. Fry the rice for 2 mins. Add 3 3/4 cups water. Allow it to boil and then add a pinch of salt. cook for 6 to 8 minutes covered tightly. Do not open the lid for 30 minutes.

Masala Mix

1. Marinate the shrimp with turmeric and chilly powder for 15- 30 minutes.
2. Grind ginger, garlic and chillies into a paste and keep aside
3. In a pan, add 3 tblsp vegetable oil, fry the shrimp for 4 minutes on each side. Keep aside.
4. In the same pan, add bay leaves, pepper corns, cloves, cardommom, cinnamon stick. Stir for 30 secs. Add  chopped onions. Saute for 4 minutes or until transparent. Then add the ginger-garlic-chillies paste and saute for 2 minutes.
5. Add coriander powder. Saute for 2 mins.
6.  Add 1/2 cup water. Bring to boil until the gravy becomes a little thick.Then add the fried shrimp, coriander leaves, lemon juice all at once. Again cook till the gravy becomes thick.

Layering the Biriyani

1. Pour one layer of rice and then the shrimp masala mix. Spread rest of the rice on the top and drizzle little ghee
2. Bake at 250 F for 45 minutes 
3. Let it stay untouched for another 30 minutes ( optional). But if your are in a hurry, you can ignore the 30 minutes wait as well.
4. Sprinkle fresh coriander leaves, stir the entire rice gently, mixing rice with the prawn masala.
5. Serve it with pickle, onion curd and pappadam.

Hope you all will enjoy it as much as our friends did :-).....And Remember, Always enjoy what you eat...Happy eating ;-)

Sunday, May 16, 2010

Mango Blueberry Cheese Cake for My 28th Birthday

  • 6 tablespoons unsalted butter, melted
  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  •  salt
  • 16 ounces cream cheese, room temperature
  • 16 ounces sour cream
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • Boiling water, for roasting pan
Mango Blueberry Topping
  • 1 1/2 cups Mango
  • 1 1/2 cups Blueberry
  • 2 tablespoon unsalted butter
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch

1. Preheat oven to 325 F. Coat 9 inch springform with cooking spray. Wrap exterior of pan with foil including the base

2. To make Crust, Stir butter, graham cracker crumbs, sugar, cinnamon, and a pinch of salt. Press firmly with hand into the bottom and sides of the pan around 3 inches. Keep it in the fridge for 15 minutes

3. Cheese Filling: Beat the cream cheese with a mixer on medium speed until fluffy. Add sour cream, sugar, eggs, lemon zest and vanilla. Beat in low speed and well combined. Pour into the chilled crust.

4. Set the springform pain in a large, shallow roasting pan. Place in oven. Add boiling water carefully to come halfway up sides of springform. Bake for about 1 hour 15 minutes or until the cheese cake is set. Let it cool down for 30 minutes without removing the springform from the roasting pan. Them remove cheesecake from the pan and refrigerate for 8 hrs, uncovered.

5. For the topping: Combine all ingredients in a saucepan over medium high heat. Bring it to simmer and cook until the berries and magoes break down, about 5 minutes. Let cool and refrigerate, covered.

6. Add the topping on the cheesecake. Run a knife around edge of cake and unmold.

When in Doubt, I go SHOE SHOPPING ;)

"Give a girl the right shoes, and she can conquer the world." - Marilyn Monroe.  So very True for ME!!As much as I love Food; I love Shoes.Im absolutely in love with my new pair of 1st white flats that i got today. LOOOUVE IT!! Don't You? ;)


Classic Beef Stew


2 Pounds Beef
1/2 Cup All Purpose Flour
1 large Onion
1/2 tsp turmeric powder
1tsp chilly powder
1 tsp coriander powder
1/2 Cup Tomato Paste
4 Small Potatoes
4 Ounces Baby Cut Carrots
1 cup Beef Broth
1/2 tblsp Kosher Salt
1/2 Tblsp Fresh Thyme leaves
1 Bay Leaf
1/2 cup Frozen peas


1. Heat oven to 350  F. Lightly coat the beef in the flour in the flour. Heat 3 tablespoons of the oil in a Dutch or a oven pan over medium -high heat.

2. Add some of the beef to the pot, being careful not to crowd the pieces. Cook until browned,about 7 minutes per side. Transfer to a plate, set aside. Repeat with the remaining oil and beef.

3. Reduce heat to medium, add the onions, and cook for 10 mins. Add turmeric, chilly powder and coriander powder. Stir for 2 minutes.

4. Add the tomato paste and stir.  Add the beef, potatoes, carrots, broth, salt, thyme and bay leaf. You can add water also if you feel the consistency is thick. Cover and bring to a boil.Transfer to oven.

5.Cook until the beef is tender, 2 to 21/2 hours. Remove and discard the bay leaf. Add the peas and cook over medium -high heat for 3 minutes.

I had friends come over for dinner yesterday and they absolutely loved it. Have it with Kerala Ghee Rice and Yoghurt. Dont forget to try this DELISH stew!

Friday, May 14, 2010

Happy Birthday To me...I AM now Beautifully 28 :)

Yaaay! Happy Birthday To me. Thanks to all of you who have visited my blog and Keeping me encouraged to serve you with Delish Dishes. Its only been 3 days and I am showered with so much love and encouragement. Thank You So So So  much. I promise that i'll be posting atleast 4 recipes a week. And pls lemme know your suggestions or if you would like  me to try any new dishes. Umm, also, Vegans; I will be cooking some veggies next week. So Keep Visiting My Kitchen ;)

Wish me luck, prayers and love....


Neethu's Kitchen =P

Wednesday, May 12, 2010

Delish Shrimp roast in Skewer


For Marination and Frying:

  • 6 Large Shrimps
  • 1 tsp Chilly powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp freshly ground pepper
  • 1 1/2 tsp freshly squeezed lemon Juice
  • Salt to Taste
  • 2 1/2 coconut oil
  • 6 wooden skewers
For Sauteing
  • 1 large onions
  • 4 pearl onions
  • I clove of garlic
  • 4 chillies , slit
  • 1 tsp ginger thinly sliced
  • 8 curry leaves
  • 2 tblsp coconut oil
  • Left over marinate mix


1. Make a marinade mix with chilly powder, turmeric powder, garam masala, pepper powder and lemon juice. Insert each  prawns into the skewer and leave it stay for 30 mins.

2. Heat oil in a pan and shallow fry the prawns till golden brown on each side. Keep Aside.

3.  Heat oil in another pan and Sautee onions till golden brown. Add chillies  and then add ginger and garlic sliced. Cook them till they turn more than golden brown. now add the leftover marinade. Mix well and sautee with the onion mix for another 2 mins or till the raw smell goes.

4. Reduce the heat to very low and add the prawns to the above mix and some curry leaves. Mix them well everything is blended well, slowly. Adjust salt to your taste.

I love to have this with chapati/Flat Bread or even poori :).....Happy Dinner :)

Delish Easy to Make Mango Pudding in 10 mins


1  Medium sized Mango
1/4 coconut milk, fresh
3 tblsp Vanilla ice-cream, (Preferably with Haagen Daaz, Vanilla Bean ice-cream)
1 tsp sugar or according to your taste.


1. Blend the mango in a food processor until puree.

2. Add coconut milk, ice cream and sugar. Blend well.

3. Serve in a desert bowl with sliced strawberries or any fruit or fruits of your choice. I like it with peaches and oranges too :)

4. Serve cold.

* The combination of mango and coconut milk is truly a DELISH! :)

Delish Chocolate Dipped Macaroons

  • Ingredients
  • 2 (7 to 8-ounce) packages sweetened shredded coconut
  • 2 ounces sweetened condensed milk
  • Pinch kosher salt
  • 1 teaspoon Vanilla extract
  • 4 large egg whites at room temperature
  • 5 ounces granulated sugar
  • 12 ounces semisweet chocolate chips
  • 1 ounce vegetable shortening


1. Preheat the oven to 325 degrees F.
2. Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
3. In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
4. Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
5. Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
6. Dip the cooled cookies in the chocolate mixture about 30 minutes.

Delish Healthy Burger


White bun or any bread of your choice
1 vegetable or meat burger
1 boiled egg, sliced
Couple of spinach leaves
Onions sliced ( 2 Slices)
Tomato Sliced ( 2 Slices)
2 slices of Portobello Mushrooms
 *1 tblsp Tomato Basil Cheese Spread
1 Slice of provolone Cheese or any cheese of your Choice


1. Pan fry the burgers and Portobello mushrooms with pepper and  lil salt.

2. Spread the tomato basil  cheese spread on both sides.

3. Layer the bun with burger, cheese, mushrooms, spinach and sliced eggs. Add Salt and pepper to your taste.

4. Toast both sides of the burger on pan while pressing both sides till the bun turns golden brown.

Slit the Burger and Enjoy a healthy meal in no time...:)

* Tomato Basil Cheese Spread

1/2 cup sun dried tomatoes
1/4 cup basil
7 ounces cream cheese

1. Pulse the sun dried tomatoes in a food processor until coarsely ground. 

2. Add Basil and grind again.

3. Add cream cheese until well mixed and grinded. 

This spread could be stored  in a storage container inside the fridge for 2 weeks.

Tuesday, May 11, 2010

Delish Chocolate Hazel nut Crunch Cake

You Wanna impress someone?  This recipe solves the problem. It does take a bit of your time but trust me each min put into making this yummy cake is worth it. So try it and do lemme know :)


Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee


Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Icing for the Decoration of the cake


1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water
2 (8-ounce) containers mascarpone cheeseroom temperature
1 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon Vanilla extract

1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 teaspoon orange zest

For the Crunch:

Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.

For the filling:

Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.

For the topping:

Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.

To assemble the cake:

Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

Delish Mutton Pepper Fry


2 Pounds Mutton
2 tblsp Ginger Sliced
1 tsp coriander powder
1/2 tsp turmeric
1 tsp Garam Masala
6 chillies slit
2tblsp pepper powder ( Fresh)

1.Marinate the mutton with the above ingredients and salt accordingly for 15 mins. Pressure cook the mutton for 45 mins or until soft with 1 cup water.

2.Saute 1 large onion until golden brown with curry leaves. Then add the cooked mutton and keep sauteing till dry and dark brown. Add slit chillies for decoration.


Delish Crunchy Gooeey Baked Corn Flakes Chicken


2 cups Kellogg's Corn Flakes
1 egg
1 cup fat Free Milk
1 cup All purpose flour
1/2 teaspoon Salt
1/4 teaspoon pepper
1 tsp chilly powder
2 tsp tobasco sauce
8 Chicken Drumsticks
2 tablespoon Butter, melted

1. Crush the cereal with hands.

2. In a mixing bowl, beat egg and milk. Add flour, salt,  pepper, chilly powder, tobasco sauce. Mix until you get a smooth consistency.
Dip chicken in batter. Coat with Cereal. Place in single layer, in shallow baking pancoated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350 F for 1 hour exactly. Do not cover with foil.