Saturday, February 27, 2010

Chana Raita


2 cups yogurt
1 cup boiled chickpeas (boil with some turmeric)
1 green chilli
Coriander leaves
Salt to taste

In a salad bowl, whisk the yogurt well to remove any lumps.
Add all the remaining ingredients add salt. Mix well.
Chill for an hour and serve.

Chicken Cutlet


500 gms chicken
2 boiled big potatoes
1 inch ginger
4 Garlic
2 or 3 green chillies (as per your taste)
bread crumbs for rolling the cutlets
2 egg
1 tsp. chicken masala or garam masala
1/2 tsp turmeric
1/2 tsp Pepper powder
2 onion cut into very small pieces
Coriander leaves as per your taste
Salt as per requirement
Oil for frying

1.Boil the chicken in a little water and salt.
2.When it is cooked remove the bones and blend it with a blender or chopper
3.Mash the boiled potatoes, salt and the chicken mixture.
4.Heat a pan add 2 tsp oil, saute the onions, ginger,garlic and green chillies. Add the turmeric, 5.Pepper powder and chicken masala and saute for a minute. Add the potato and chicken mixture and mix.Now add Coriander leaves.
6.Remove this mixture from fire. Make small balls from this mixture and then press this ball slightly with your other hand to get into a cutlet shape.
7.First dip this ball into the egg and then roll it in the bread crumbs.
8.Follow the same procedure with the other cutlets.
9.Deep fry it in oil. Take it out of the oil when it is of a golden brown colour.
Serve it with tomato ketchup.

Thursday, February 25, 2010


Ingredients :

Chappathi flour - 300 gms
Curd -2 tsp
Oil - 3 tsp
Salt to taste
Water - approx .3 small cups

Preparation :

1.Add the chappathi flour to a big pan, add the oil and salt mix them equally among the flour,
2.Now take enough water in a cup and add the water by parts, make sure that you don't add more water.
3.Make the chappathi flour at least 1 hour before the chappathis are done.

Making chappathi :

1.Make the dough into small balls and roll them on a hard surface with some dry
chappathi flour, with the roller.
2.Heat the tawa and put the chappathi on top of it.
3.Let it cook for about 30 second s on each side, turn it for about3 or 4 times, when the chappathi is cooked.
4.Keep this chappathis in a hot pot, this will help keeping the chappathis fresh.
Serve with Chicken Gravies or veg curry.

Pepper chicken fry and my 50th post

Thanks to all my blogger friends for their support, encouraging feedbacks and lovely comments.Today iam posting 50th recipe. I'm very excited.

Chicken 200 grm
Salt to taste
3 tbsp Oil
1 Onions, chopped
Chilli green-3
Half of one lemon
1/2 tsp Turmeric powder
1/2 tsp Black Pepper powder
1/4 tbsp chopped ginger
1/4 tbsp chopped garlic
2-3 Curry Leaves
Coriander Leaves, chopped

1. Wash and clean the chicken and cut into small pieces.
2. Mix all the ingredients expect Coriander Leaves, Pepper powder, Curry Leaves and oil.
3. Pour half glass of water.
4. Cook over medium heat until chicken is tender. Remove from heat and set aside.
5. Heat the oil in a pan and fry curry leaves.
6. Add the cooked chicken and pepper powder and fry until its dry and change its colour to a dark brown colour.
7. Garnish with coriander leaves and serve with roti or bread.

Corn flakes fruit salads

1 cup of mixed fruits of your choice
1 cup of strawberry ice cream
1/2 cup of Corn flakes
Suger if needed
1.Cut fruit and mix in large bowl.Mix some sugar.
2.Now mix ice cream and corn flakes.
Note:Its should be used as soon as made,other wise the crispiness of the corn flakes will be lost.

Wednesday, February 24, 2010

Mixed Vegetable Curry

French Beans- 10 cut finely
Carrot-1 cut finely
Potato-1 cut finely
Peas frozen – 1/4 cup
Onions-2 chopped finely
Tomato-1 big chopped finely
Ginger garlic paste- 1 tsp
Cinnamon- 1stick
Green chillies-4 to 5
Cloves- 2
Turmeric powder- ¼ tsp
Salt to taste
Coriander leaves- 1 tsp finely chopped
Coconut milk-1/2 cup
Heat 4 tsp oil and 1 tsp ghee in a pressure cooker . Add cinnamon and cloves. Then add the onions, saute for some time and add the ginger garlic paste and Green chillies. Fry for some time and add the tomatoes. Saute till the tomatoes become soft and add all the vegetables. Add salt and turmeric powder..Add 1/2 glass of water and cook.When the vegetables are cooked pure Coconut milk and remove from the fire . Garnish with coriander leaves and serve hot with poori or chapathis or paranthas.

Tuesday, February 23, 2010

Raw banana Olan

When seeing raw bananas while going for a shopping my hubby always ask me to take some raw banana.Olan is is one of his favourate dish.I got some raw banana from the person who came from kannur.So I decided to make olan.
Olan is the simplest and a unique dish of Kerala with no spice at all in it(except green chillies, which is optional) flavoured with coconut milk and coconut oil and fresh curry leaves. Yet, when made with the right ingredients in the right proportion, it tastes heavenly. Olan can also be made in other method.But I hope the people over kannur makes this way.

Raw banana :2
Ash gourd(winter melon) :100 gms
Green chillies:3
Curry leaves: few
Thin coconut milk:1 1/2 cup
Thick coconut milk:1/2 cup
Salt to taste
Coconut oil : 2 tsps.

Slice raw banana in round shape. Cook along with Ash gourd,beans, Green chillies,salt and Thin coconut milk.when they are cooked add Thick coconut milk.And remove from the fire and put some Curry leaves and Coconut oil and close the led.

Meen Mulakittathu ( Fish in Red Chilli Gravy)

Fish- 500 gm(I used king fish)
Red chilli powder- 1 1/2 tsp(I used kashmiri chilli powder)
Turmeric powder 1/2 tsp
Tamarind – Kundam pulli 3
Shallots - 5 or 6(chopped)
Ginger- garlic paste - 1 tbsp
Tomato - 2 small
Curry leaves - 1 sprig
Oil - as needed
Water - as needed
Salt - to taste
1.Mix the spice powders along with Tamarind, Shallots, Ginger- garlic paste, Tomato in a pot(I used earthern pot here) with some water.Let it boil till the raw smell of tamarind has gone. Cook untile the onions and tomatos are cooked.
2.Add fish pieces and let it cook till the fish pieces are done. Pour some oil and Curry leaves on top. Shake the pot gently to mix all the things together. Do not use a spoon. Cover and let it rest at least two hours.

Sunday, February 21, 2010

Gobi Manchurian And Award


4 cup Cauliflower cut
3 tsp Maida
1 Egg
2 tsp Corn flour
1 tsp Red chilli powder
½ tsp Salt
2 pinch Orange red food colour(optional)
1 tomato
1 no Red onion (cut into big dices)
1 nos Green bell pepper/ capsicum (cut into big dices)
1 no Green chilli (minced)
1 tspGinger garlic (minced)
¼ cup Green spring onions (finely chopped)
4 tspTomato chilli ketchup
¼ tsp Salt to taste
3 tsp Oil (for sauteing)
2 cup Oil (for deep frying)
2 stks Coriander leaves (for garnishing)


1.Wash the cauliflower florets and put them in hot water for few minutes. Drain the water completely and pat dry with a kitchen towel. Mix maida, corn flour, salt,egg, red chilli powder,. Make a fine paste and add cauliflower and toss in to coat it with the paste. Heat 2 cups of oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

2.Now heat 3 tsp of oil in a wide kadai, saute red onions, tomato, ginger garlic, capsicum, green chilli for 4 to 5 minutes, once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato chilli ketchup, and salt. Toss everything for few minutes until the masala becomes dry. Add green onions while sauteing. Garnish with coriander leaves.

Thank you Jagruti and Neethu for sharing the above 3 awards..

I would love to share with all my blogger friends....Please every one accept it...