Kanava Thoran/Kerala Squid Chilly Fry

Kanava thoran is one of the popular seafood dish in the coastal areas of kerala.Squid is like cuttlefish, have eight arms and two tentacles arranged in pairs,they release ink into the water while in danger and it changes its skin color to suit its surroundings as a protective mechansm.Its known as 'Kanava' in Kerala ,'kanava/kadamba' in TN ,here its known in Italian name 'Calamari'.In USA,Deep Fried calamari is very famous ,served in many Italian and other seafood restaurants as appetizers along with spicy or tangy dips like marinara sauce,olive oil,tomato ketchup with a lemon slice. Squids are not available as cleaned fishes like king fish,mackeral,salmon...I bought it as whole from a chinese grocery store.For cleaning tips,check here and here .In kerala ,my grandma makes 'Kanava thoran' often,this is her style...

Ingredients

Squid(Kanava) - 1 lb(cut into very small pieces)

Shallots/Red Onion - 1 no(sliced)

Green chillies - 2 nos(sliced)

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Fenugreek powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Red dried chillies - 2 nos

Mustard seeds - 1tsp

Curry leaves - 1/2 sprig

Grated coconut - 1 cup

Oil - 3 tbsp

Method..

Heat up a pan,add water, kanava, onion and green chillies. Add salt to taste and let it cook for 10 mins.In a blender,grind together coconut, chilly powder, coriander powder, turmeric and fenugreek powder and grind once.Do not make a paste of it.Add this mixture to the cooked kanava.Heat oil in another pan.Splutter mustard seeds followed by red dried chillies and curry leaves. Add cooked kanava mixture into it and saute it for few mins.Garnish with curry leaves.

Nankatai - Vanilla Butter cookies

Nankatai is a usual biscuit available in all bakeries in India,also known as Benne Biscuits in different places.These rich and cute shortbreads cookies are in two variations like sugar or savory ones with salt and cumin seeds,comes in different flavours like almonds,kesar,cardamom,vanilla and also spicy ones.After coming here in US,found many types of cookies like chocolate,ginger,intalian biscotti and more.But i love the simple n elegent tea cookies in India. Small crispy cookies dipped in tea taste awesome!!!isn't....I searched a lot in Indian stores,couldnt find.Finally made myself.This is the first cookie in tried,i gotta a problem whenever i try it,my cookies always burn at the bottom,while the top part remains uncooked and white.Adding butter is also important,My first set of cookies was a flop coz of more butter,while baking, the cookies started to spread and became flat.I made the second set of dough carefully with little butter,it was nice.They look so good,here goes the second set of cookies toSusan for the Eat Christmas Cookies event in Food Blogga.

Ingredients..
Maida/All purpose flour - 1 cup
Granulated Sugar - 1/2 cup
Softened Butter - 5-6 tbsps (approx)
Baking powder - 1/2 tsp
Vanilla essence 1tsp
Almonds spitted (for garnishing)
Method:
1.Mix all purpose flour,baking powder,sugar and vanilla essence.
2. Add butter a little at a time and knead the dough into a nice soft ball.
3.Keepthe dough for a couple of hours.
4.Preheat the oven to 180 degree F
5. Divide the dough into small round balls and flatten them on the top with your fingers,place half splitted almonds on top of cookies.
6. Bake for 15 mins or until the bottom starts to turn slightly brownish.
7. Let cool and store in a air tight container.

Inji-Poondu Kulambu

Inji-poondu kulambu /Ginger garlic curry is a curry made with Inji[Ginger] , Poondu[Garlic] and other spices,an authentic tamilnadu kulambu which is perfect for winter.Ginger and garlic added to kulambu gives wonderful flavour and of course good for digestion.Tastes good next time like vatra kulambu,even it stays good for a week outside fridge.Its basically a chettinadu recipe.When i was doing masters,all my friends loved this curry ,they ask amma for recipe.She makes this often for them.Great combo with curd rice and potato poriyal.Here goes Chettinadu special...
Ingredients..
Onion- 1
Tomato- 1
Tamarind- lemon size
Turmeric powder 1/4tsp
Salt
Oil 2tbsp
For seasoning..
Mustard seeds 1/2tsp
Urad dal 1/2tsp
Curry leaves
Garlic- 7-8 cloves
For grinding...
Ginger- a small piece,2 inch
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Dry chillies- 5
Pepper powder- 1/2 tsp
fenugreek seeds- 1/2 tsp
Method..

• Soak tamarind in warm water for 10 min,extract the pulp and keep aside.Chop onion into big chunks,pearl onions taste great.I used red onions here.Chop tomato finely and peel garlic.
• Heat oil in a pan,now fry ginger,cumin,coriander,dry chillies,pepper,fenugreek one by one carefully without burning it.Once its cool down,make a fine paste .
• Heat oil in a kadai,add mustard seeds,urad dal,curry leaves,garlic,onions,fry till golden color,add tomatoes,salt and turmeric powder,fry till they are soft.
• Now add ground paste,saute a while and add little water.Once the raw smell goes off,add tamarind pulp.cook on low flame for 10mins.when oil starts floating on top,switch off flame.Serve with rice,dosa/idli.

Sorakkai Paruppu Kootu

Sorakkai Paruppu Kootu/Bottlegourd Masala Dal is one of our fav dish ,healthy n easy to make.I was thinking about cooking something different for Linda's amazing event of JFI: Toor Dal,finally I'm rushing at the last minute with my entry.Toor dal has a mild, nutty flavor & cooked as a routine Indian dish which is rich in Vitamin B1,protein,dietary fiber and minerals.Bottle gourd is a common vegetable in India,an yellowish green vegetable, having the shape of a bottle. It has white pulp, with white seeds embedded in spongy flesh.Known as 'sorakkai' in Tamil,Chorakka in Malayalam,Sorakkaya in telugu and lauki in Hindi.I dont know how 's known in kannada.Bottle gourd is eaten as cooked ,it gives a feeling of relaxation after eating it.Its rich in essential minerals, iron, protein ,trace elements and fibre.Its a nice sidedish for rice and roti.Yesterday i had it along with Rice ,Inji- poondu Kulambu ,Vazakkai poriyal and carrot Kosumbari. I'll post the other recipes later.


Sorakkai Paruppu Kootu

Ingredients

Sorakkai/Bottlegourd 1/2cup

Toor dal 1cup

Tomato 1

Onion 1

Green chilli 2

Cumin powder 1tsp

Coriender powder 2tsp

Red chilli powder 2tsp

turmeric powder 1/4tsp

Cliantro 1/3cup

Ginger a slice

Garlic 2 cloves

Oil 1tsp

Salt

Method

Boil the toor dal in the pressure cooker for 2-3whistles with salt and turmeric powder.Mash it into smooth paste.In the blender, grind together1/2 onions chopped, garlic, ginger, coriander leaves, tomatoes, cumin seeds, coriander powder and the red chili powder. Slice the other onion finely and keep aside. Heat oil in a pan and fry the sliced onion. When the onions are turning a little brown, add the ground masala and fry around 15-20 minutes. All the water should have evaporated and the paste should be dry. Now add the boiled dal to it and add a little water if u need gravy. Add salt to taste. Boil for a while till you get the required consistency.Plz note fry the masala well.