September 18, 2012

Focaccia - with Rosemary, red peppers ,olives and lots more

All purpose flour - 3 1/2 cup
Salt - 2 tsp
yeast - 1 pkt(7 gm)
water - 200 ml
olive oil - for drizzling


  1. Gently mix in yeast , sugar and olive oil in the warm water and set it aside for 5 mins.
  2. In another bowl mix in all purpose flour and salt and mix.Add the yeast mixture and stir until combined
  3. Knead the dough for 5 minutes.Stretch the dough and tuck it in the middle and repeat the this method until 5 minutes.
  4. Remove the dough into an oiled surface and knead it again for 5 minutes.
  5. Keep the dough covered in an oiled vessel to rise to its double volume.
  6. Line the baking sheet with parchment and flatten the dough in to the tray pushing to the corners.Dimple the surface index finger spacing by 1 inch .Leave the tray covered  to prove for one hour.
  7. Pre heat the oven to 425 F
  8. Prepare the toppings.Any topping can be used.I used red peppers,rose mary, green olives, sea salt, jalapenos, Parmesan cheese. .
  9. Drizzle some olive oil and bake for 20 minutes.
  10. Serve hot with a drizzle of olive oil.

September 5, 2012

Curried Potato with dumplings / Vada kootu Curry

Vada kootu curry is special dish usually served as part of Sadya in Trivandrum.Food in Trivandrum is very much influenced by the Tamil culture. This is once such dish.


urad - 1 cup
Whole pepper - 1/2 tsp
Potato- 2 nos (cut into cubes)
Onion - 2 nos (cut into cubes)
Ginger- a small piece( chopped fine)
Curry leaves -2 springs
Green chillies -3 nos (split lengthwise)
Chilli powder -2 tsp
Coriander powder - 3-4 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 tsp
Fennelseed powder - 1/2 tsp
mustard seeds- 1 tsp
urad dal -1 tsp
Whole red chilly - 3 nos
Coconut milk (1st extract) - 1/2 cup
Coconut powder (2nd extract) - 1 cup



  1. Soak the urad for atleast 4 hours
  2. Once the urad is soaked well grind the urad with whole pepper and salt without adding water.
  3. Heat the oil for frying.
  4. Make the urad batter into small balls and fry them in oil until golden.
  5. Soon after frying the vadas drop them in water.
  6.  Now saute together finely chopped ginger, onions and green chillies.
  7. Once the onions are nicely sauted add chilly powder, coriander powder, and garam masala powder and mix well.
  8. Add in the second extract of coconut milk and salt.If required add some water and cook until the potatos are done.
  9. Squeeze the extra water out of the vadas soaked in water between the palms and add to the curried.
  10. One the curry comes to a boil mix in the first extract of coconut milk and remove from fire.
  11.  Mix in a teaspoon of fennel seed powder.
  12. For tempering heat some oil, add in mustard and crackle.Once mustard crackle add whole red chilles and curry leaves.Pour the mixture over the curry and serve hot with rice or rotis.