Thursday, October 23, 2014

Rava Ladoo | Rava Laddu | Happy Diwali Wishes !!


Cook-Ezee Wishes all the Fellow Indians around the globe a Very Happy Diwali !! Hope everyone is having a great time celebrating Diwali with Family and friends :-)
Here I'm with a very simple, yet delicious sweet for you to cook up for any occasion. So what are you guys waiting for, make them for your loved ones and Enjoy !!

Yields ~ 20 to 22 Ladoos

  1. Coarse Rava / sooji / semolina - 1 ½ Cup
  2. Raisins, cashew nuts or chopped almonds - A handful
  3. Grated coconut - ½ Cup ((optional)
  4. Milk - ¼ Cup 
  5. Sugar - ¾ Cup 
  6. Cardamom powder  - 1 tsp(grind 4 cardamom pode with 1 tbsp sugar)
  7. Ghee - 1 tbsp

How to Make Rava Ladoo:-

  • Dry roast the Rava until golden color(just like roasting for rava upma). Move to a plate and keep aside
  • Heat ghee in a pan and add the cashew nuts(or raisins or almonds) and roast till golden brown. Keep aside
  • Add the coconut to the same ghee and roast for two minutes or till raw smell goes off.  
  • Add the roased rava and stir, stir for two-three minutes. 
  • Add sugar and stir well till sugar is well combined with the Rava. Add cardamom powder and stir again for another one minute. Turn off the flame.
  • Pour the milk slowly stiring continuously as you do so. Continue to mix until the ladoo mixture comes together. Add roasted cashews and stir to mix
  • When the ladoo mixture is warm enough to handle, make into lemon-sized balls and gently set aside.
  • Soft, smooth and melt in mouth Rava Ladoo is Ready to Serve !! 

Wednesday, October 8, 2014

Kerala Egg Masala ~ Restaurant Style

Wondering where had I been lost? I myself is not sure ;-).  Had been lost in the woods? No, not in the woods thoughJ. We were on summer vacation for a month and half to my very own hometown - Kannur, Kerala. Had an awesome trip this time, with family and friends, good food and lots of travelling.  Time passed so fast, but the memories remain freshJ.
It had been a while we are back to US and everyone had adjusted back to the daily routine. It took me a while to restart my blogging episodes, as I was Indulge in our Association Onam programs. Had sleepless nights with arrangement of the programs, but again as I always believe your hard work will never go in vain. The results were amazing with 25 + programs and 200 + kids and adults participating in the program. I was so happy at the end of the program since everything went as scheduled in a very organized way.  Every single program turned out great, with lots of appreciation from everyone around.
So coming back to today’s recipe, I am posting one from the archives, which had been sitting there for long. Kerala Style Egg Masala ~ Typical Restaurant style. It pairs very well with Appam, Chappathi, Fulkas, Naan, Puttu, Dosa and even boiled Rice. Definitely give it a try and please let me know the results. Enjoy with your loved ones J


1. Hard Boiled eggs - 4(slice into halves or make slit on all sides)
2. Finely sliced onions - 3(~3 Cups)
3. Finely Sliced Tomato -2(~1 ½ Cups
4. Green chilies -4 split into halves
5. Fresh Ginger finely chopped ~ 1 tbsp.
6. Fresh Garlic finely chopped ~ 1 tbsp. (or use 2 tbsp. freshly ground ginger-garlic paste or crushed ginger-garlic)
7. Turmeric powder- ¾ tsp
8. Chili powder - 1 tsp
9. Pepper powder - 1/2 tsp (optional, I prefer pepper instead of chili powder)
10. Coriander powder -1 tsp
11. Chicken masala - 2 tsp

12. Thin Coconut Milk – 1 Cup

13. Thick Coconut milk - 3 tbsp. (If using canned milk, add 1/4 cup water and mix well)
14. Oil- 2tbsp
15. Mustard seeds - 2 tsp
16. Chopped Coriander leaves few
17. Curry leaves few

 Preparation Method:-
•Heat up a kadai or pan, pour oil, splutter mustard seeds, add ginger-garlic and saute for a minute or till raw smell is gone.

•Add green chillies, onion, curry leaves and stir till onion is translucent (don't get it to dark brown), add tomatoes and stir well till tomatoes starts to break and release the juice.
•Add in masala powders and stir in med flame for 1 min and mix everything well.
•Add in the boiled eggs and stir gently to mix.
•Add the thick coconut milk and let it cook for another min. Bring it close to boil. Switch off the stove. 
•Garnish with chopped coriander leaves and curry leaves and leave it covered for 30 minutes.

•Serve warm with Chappathi/Appams/Rice or anything of your choice.

Saturday, June 7, 2014

Whole Wheat Banana Bread

  1. Whole Wheat Flour – 1½ Cups
  2. Bread Flour -1 Cup
  3. Baking powder – 1 tsp
  4. Baking soda – ½ tsp
  5. Salt – ½ tsp
  6. Overripe Bananas – 6 
  7. Brown Sugar/Sugar – 1 ½ Cups
  8. Eggs – 3 (at room temperature) 
  9. Melted Butter – ½ cup 
  10. Walnuts or Pecan or Any nuts roasted and chopped  - ½ Cup(I mostly add it but did not use it this time)
  11. Luke Warm Water – ½ Cup(only if required i.e. if batter is too think)

How I made It:-
  • Pre-heat the oven to 350 degree F.
  • Grease a bread tin or cake pan with butter or cooking spray
  • In a wide bowl add Wheat flour, bread flour, baking powder, baking soda and salt. Either sieve or mix very well with a wire whisk to remove lumps if any.
  • In another bowl, add the melted butter and sugar. Use a hand mixer or electric mix to beat them well until creamy.
  • Add Eggs one at a time beat well again till it becomes creamy.
  • Add quarter portion of the flour and blend well with a spatula or run the hand mixer in low speed. Keep adding the flour and blending them together.
  • Now grind or mash the bananas very well and add it to the batter little by little and  gently blend the whole mix till everything is incorporated well.
  • Pour into the pan and bake it for 40-45 minutes or until a tooth pick/tester inserted comes out clean.
  • Serve warm for breakfast or with a cup of coffee

Monday, May 19, 2014

Green Beans Thoran/Stir Fried Green Beans

Ingredients Used:
  1. Beans – I bunch
  2. Onion – 1 chopped fine
  3. Green chilies – 3
  4. Mustard seeds – 1 tsp
  5. Urad daal – 1 tsp(optional)
  6. Dry red chilies – 4
  7. Curry leaves – 2 sprigs 
  8. Turmeric Powder – ¾ tsp
  9. Salt to taste
  10. Coconut Oil/Vegetable Oil – 1 tbsp.
  11. Grated Coconut – ¼ cup(optional)
Preparation Method:
  • Wash and drain the beans, pat dry them with towel/paper towel. Chop them fine and set aside. Finely chop onion and green chilies
  • Heat up a wide pan or Kadai, pour Oil to the pan. Add mustard seeds and wait till they splutter. Reduce the heat to medium
  • Add urad daal, curry leaves, dry red chilies and stir for a minute or till the urad daal turns golden color
  • Add Onion, green chilies and sauté till the onion turns translucent. Add turmeric powder and stir for few seconds
  • Add chopped beans, sprinkle the salt and stir well. Cover with a tight lid and keep the heat in low-medium.
  • Let it cook for five-seven minutes, make sure you lift the covered lid and stir well couple of times making sure the beans do not stick on to the bottom of the pan and burn.
  • Open the pan and check if the beans are cooked enough by gently pressing them, beans will turn soft as you press them
  • If they are not cooked enough cover and cook for another three-five minutes. Open the lid, check for the salt and adjust accordingly. Switch off the stove when they are cooked enough.
  • Add the grated coconut and stir well to combine. Add more curry leaves and keep it covered till they are ready to serve.
  • Move to a serving bowl and serve warm with Rice or Roti !!

Wednesday, May 14, 2014

Kozhi Nirachathu Malabar Style/Stuffed Chicken Roast in Spicy Gravy Malabar Style

I had been planning to post the recipe of this wonderful dish from not sure how long, every single time I make this delicious Kozhi Nirachathu/Stuffed Chicken, I take pictures and save them but then compiling and editing pictures and composing this post took me for ever. Better late than never right?? 

Kozhi Nirachathu is one of the most popular dishes of Malabar region of Kerala (Northern Kerala). The whole chicken is first marinated in spices and then either braised or broiled(even pressure cooking works). The broiled chicken is then stuffed with some boiled eggs well coated with sauteed onions, raisins and cashews. OK.. mouthwatering isn't it? The process is not done yet.. The whole chicken is then cooked in spicy onion tomato sauce to perfection. Now without delaying further let me go ahead a post this very delicious, Malabar Special Recipe - Kozhi Nirachathu - Akka Stuffed Chicken in Spicy gravy.

Ingredients Used : -
To Marinate:
  1. One Whole Chicken ~ 2.2lbs/1 Kg (or use two small Cornish hens)
  2. Turmeric powder - 3/4 tsp
  3. Chilly powder - 1 tbsp
  4. Black Pepper powder - 1 tsp
  5. Salt - 1tsp
  6. Lemon/Lime juice from 1 lemon/lime
For Filling:
  1. Boiled Eggs - 2
  2. Raisins few (optional)
  3. Cashews few(optional)
  4. Onion sliced fine - 2
  5. Greens chilly chopped fine - 2
  6. Freshly crushed Ginger-garlic - 1tsp
  7. Raisins, cashews - 1 tbsp each (optional)
  8. Turmeric powder - 1/2 tsp
  9. Black Pepper powder - 1/2 tsp(or red chili powder)
  10. Coriander powder - 1/2 tsp
  11. Garam Masala - 3/4 tsp
  12. Curry leaves few
  13. Coriander leaves chopped - 2 tbsp
  14. Coconut Oil/Veg Oil - 2 tbsp
For Gravy: 
  1. Red Onion Sliced fine – 3 (~3 Cups)
  2. Tomato – 2(~2 Cups)
  3. Ginger chopped fine - 1tbsp
  4. Garlic chopped fine –1 tbsp
  5. Green Chilly slit into halves – 3
  6. Curry leaves – 3 to 4 sprigs
  7. Turmeric powder – ½ tsp
  8. Chili powder – ¾ tsp (optional)
  9. Crushed fennel seed – ½ tsp
  10. Coriander powder - 1 tsp
  11. Garam Masala – 1tsp
  12. Coconut Oil/Veg Oil

 Preparation Method:-
  1. First step is making the chicken ready for the preparation. Take out the chicken parts/giblets packet that comes with whole chicken from the cavity and set aside.
  2. Peel off the skin and make incisions on the whole chicken especially on chicken breast and legs.
  3. Squeeze a lemon/Lime, add a spoon off salt and apply all over the chicken. Wash the whole chicken one or two times and pat dry with paper towel.
  4. Make a marinade of items listed under marinate list. Marinate the whole chicken by rubbing  all parts of the chicken and making sure the marinate get inside the incisions. Set aside for 1 or 2 hours.
  5. Now you can either braise(fry or slow cook in reduced heat) the chicken or  pressure cook it according to the time availability. Pour coconut oil in a deep and wide pan big enough to hold the whole chicken. Add Curry leaves and saute. Now add the whole chicken
  6. Reduce the heat to medium and Cover with a lid. Let it cook for seven-nine minutes. Open the lid and turn over the chicken slowly making sure the chicken don't stick onto the pan and start breaking.
  7. Cover and cook again for another five-seven minutes or until chicken is well cooked inside. Take off the stove and set aside.

Egg Masala for Stuffing:-
  1. Heat up another frying pan, add coconut oil to it, add raisins and saute till it pop up, strain and set aside. Add cashews saute till golden, strain and set aside.
  2. Add curry leaves and saute for few secs, add onion, ginger, garlic and salt and saute till onion turns light brown.
  3. Add turmeric powder, chilly powder, coriander powder and saute well to blend everything. Add the garam masala and saute well to combine.
  4. Add the boiled egg, fried raisins, cashews and combine well to coat the boiled egg with masala. Set aside to cool completely
  5. Stuff this egg masala into the braised chicken cavity.
Chicken Gravy:-
  1. Heat up a kadai, preferably the same one used for braising so that the gravy gets all the chicken flavor. Add more oil if required, add curry leaves, onions, ginger-garlic, green chilies and saute well till onion turns golden color.
  2. Add chopped tomatoes and saute till they are fully mashed up.
  3. Add turmeric powder, crushed fennel, chili powder, coriander powder, garam masala and saute well till everything is combined.
  4. If the masala is very dry add some water or coconut milk to add gravy and let it come to boil
  5. Now add the braised whole chicken and spread the gravy  on the whole chicken. Cover and cook on medium heat for three-five minutes.
  6. Open the lid and turn the whole chicken over. Stir the gravy making sure not to stick on the bottom of the pan. Cover and cook again for three-four minutes. Remove from the stove. Sprinkle some more curry leaves and keep it closed until ready to serve
  7. Drizzle some lime/lemon juice just before serving.
  8. Serve warm with Rice/Roti/Chappathi. Enjoy !!
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