Tuesday, October 25, 2011

Sausage Pizza

For the pizza base
2 cup flour
1 cup or more cold water
1 pieces of tape yeast
1 tablespoon granulated sugar
½ teaspoon fine salt
1 tsp melted butter

For the toppingg
4-5 chicken sausage cut it into thin
1 red tomato, cut thin
2 green chilies cut length
1 Capsicum cut into cube size
1/2 cup black and green olives
Grated mozzarella cheese as required
Tomato sauce 1/2 cup

  1. Soak the yeast with water for 10 minutes.
  2. Wheat flour, sugar, salt and melted butter mixed together, knead yeast while pouring a little water until the dough is not sticky in the hand.
  3. Prepare a round baking pan, spread with butter first until blended, pour batter into it and smooth.
  4. The top was spread with tomato sauce and sprinkle on top of sausage and other ingredients. Flatten and then sprinkle with grated cheese.
  5. Let stand for 15 minutes.
  6. After that premises oven over medium heat just until cooked and golden brown color
  7. Serve your hot sausage pizza.

Thursday, August 25, 2011

Potato & Carrot Thoran

Potato-1 large (cut into small cubes)
Carrot-1 (cut into small cubes)
Onion -1 nos.
Fresh grated coconut-1/4 cup
Green chillies-3 (cut it into length wise)
Salt-to taste
Oil -1 tsp
Turmeric Powder -1/2 tsp
Mustard Seeds-1/2 tsp
Curry Leaves-few
1.Cook potato,carrot,onion,chillies,salt and turmeric powder togther by adding 1/2 cup of water.
2.Cook untile done.When all the water is evaporated add coconut and curry leaves and stair for 5 minutes and remove from fire.
3.Take a pan and splutter mustard seeds and add to cooked potoato and carrot.

Sunday, August 21, 2011

Pineapple Juice

1 cup Pineapple, peeled and cut in medium size chunks
1 cups of water
2tsp sugar, adjust based on preference and sweetness of the pineapple

Blend all ingredients together in a blender.
Chill and use...........

Tuesday, August 16, 2011

Chicken Thoran

Chicken - 1/2 kg (cut into small cubes)
Onion- 1 medium, very thinly sliced
Shallots(Kunjulli) -2-3 (finely chopped)
Green chillies - 3 nos(finely chopped)
Garlic pods - 3 nos
Pepper powder- 1/2 teaspoon
Red chilly powder- 1 teaspoon
Turmeric powder- 1/2 teaspoon
Chicken masala- 1/2 teaspoon
Mustard seeds - 1 - 2 tsp
Curry leaves - 2 - 3 sprigs
Shredded coconut - 1/2 cup
Salt - As reqd
Oil - As reqd
1.Heat the oil in a pan Splutter mustard seeds
2.Throw in the garlic and green chillies.Once they are lightly brown, add the onion.Now add all the masalas and lets its row smell goes.
3.After 3 - 4 mins, add the chicken pieces and salt and stir for about 10 mins until the chicken is 3/4th cooked.
4.Add the shredded coconut.
5.Throw in the curry leaves and stir for 2 mins.Check the salt.
6.Keep stirring until the dish appears dry.

Monday, August 15, 2011

Pal Payasam/Rice Kheer

1/2 cup basmati rice
2 cup  milk
3/4 cup sugar
1/4 cup Condensed Milk
2 tbl spn raisins
2 tbl spn cashews
5 tsp gee
4 Cloves
1/4 tea spn cardamom powder
1.Cook rice in enough water till it is done.Rice should be well cooked.
2.Add sugar and cook till it is all melted.
3.Now add milk and  bring it to boil.
4.When the payasam is ready add Condensed milk,cardamom powder and Cloves.Let it boil for 10 minutes.

5.Switch off the heat.
6.Now fry cashews and raisins in gee and add to the Payasam.
Serve hot or cold.

Thursday, August 11, 2011

Koottu Curry

Ingredients:-Black Chickpeas cooked- 1 cup
Raw Plantain diced – 1 big
Yam/Suran diced – 1/2 cup
Carrots- 1/2 of one
Pumpkin -1/4 cup
Cucumber -1/4 cup
Turmeric Powder – 1/2 tsp
Corindar powder -1 tsp
Pepper powder -1-2 tsp
Grated Coconut – 1 cup
Whole Red Chillies – 5
Mustard Seeds – 1 tsp
Urad Dal- 1/2 tsp
Thinly Sliced Coconut – 2 tsp
Small onion -1/4 cup
Curry Leaves – 1 sprig
Coconut Oil – as needed
salt – to taste

1.Dry roast some urad dal,pepper powder,red chillies,corindar powder,turmeric powder.Roast untile a good smell cames out.Grind this by adding 1/4 cup of coconut to it to a fine paste.
2..Cook all the vegetables adding turmeric powder,red chilly powder,salt and enough water until soft and tender.
3.Add cooked chickpeas into it and mix them together.
4.Add the coconut paste to it and mix well and cook untile all the water is dried up.also add salt to taste.
5.Now remove from fire.
6.Heat oil in a pan and pop the mustard seeds.Throw in dal,coconut slices,Small onion and leaf over grated coconut and curry leaves into it and fry it till brown.Add the seasoning to the curry.Mix well and serve hot with rice.

Tuesday, August 9, 2011

Coco Mango Pudding

1/2 cup water
1 large mango peeled and pureed
1 small mango peeled and diced
1/2 cup sugar
1 pack of plain agar-agar powder
1 cup thick coconut milk
1/2 cup  fresh milk 
1.Combine the water, sugar and agar-agar powder in a saucepan and stir constantly over low heat until the sugar and agar-agar is completely dissolved, about 7-10 minutes
2.Remove from the heat, add the coconut milk, fresh milk and mango puree, and mixed well. Then add the diced mango and mix again
Pour the mixture into small moulds and refrigerate until set. Garnish with the sliced mango.

Sunday, August 7, 2011

Pancake With Fruit Salad

Ingredients :
For the pancake.
1/2 cup flour
1/2 teaspoons baking powder
1/4 teaspoon salt
2 tbsp sugar
3/4 cup milk
1 egg
Oil for cooking

For the fruit salad.
1 Apple
1 Oranges
1/4 cup grapes
1 Bananas
4 tsp chopped Mango
2 spoon sugar
1 cup Ice cream of your choice

1.First prepare the pancake.Combine all ingredients and beat untill well mix.
2.Place a non stick pan and pour a bit oil and spoon about one ladle batter onto a hot nonstick griddle.
3.Turn pancake when the upper part is cooked.Like this prepare all the pancakes and set aside and let it cool down.
4.Now prepare the fruit salad.Cut all the fruits into small peices by removing their covers, seeds etc.Add sugar to it .
5.Add ice cream and mix well.
6.Now spoon some fruit salad upon each pan cake and serve.

Jelly Fruit Salad

1 Apple
1 Oranges
1/4 cup grapes
1 Bananas
5-6 Strawberries
Cashunets and rasins for garnishing
1/2 packets of Jelly Mix
2 spoon sugar

1.Boil 2 glass of water and mix it with the jelly mix.Set the jelly in the mould and refrigerate for 4-6 houres keep aside.
2.Cut all the fruits into small peices by removing their covers, seeds etc.Add sugar to it ..
3.While serving add a layer of fruits in a bowl
4.Cut jelly into cubes and add a layer of jelly pieces on top of fruits
5.Top of it add a scoop of Strawberrie or your choice of ice-cream.
6.Now garnish with cashwnut and rasins.

Thursday, August 4, 2011

Kothu Paratha

Parathas : 3 (I used last days left over paratha)
Egg -2
Carrot- 3 tsp Chopped
Beans -3 tsp Chopped
Onion : 1 finely chopped
Tomato : 2 medium finely chopped
Green chillies : 2- 3
Ginger : Chopped 1 tsp
Garlic-Chopped 1 tsp
Salt to taste
Turmeric Powder -1/4 tsp
Garam Masala powder : 1 tsp
Red chilli powder -1/4 tsp
Oil : 2 tsp
Curry leaves- few
Fresh coriander leaves : Few
Method :
1.Shred paratha into small pieces with ur hand or using a knife and keep it aside.
2.Crack and pour eggs in the kadai, add pepper and salt to the egg, stir it and cook the egg.and keep aside.
3.Heat oil in kadai and fry onions also add salt.When it changes its colour add carrot and beans.wait untile its cooked.4.Add Ginger Garlic paste, green chillies,curry leaves and masala powder.Saute till the masala raw smell goes.
5.Now add the tomato.And cook for 5 minutes.
6.When the masala is done add egg and parotta and mix all contents together.
7.Finally add corriander leaves.

Wednesday, August 3, 2011

Pottukadalai Chutney

1/2 cup Fresh grated coconut
1/4 cup Split roasted gram/pottukadalai
2 nos Green chili (small)
Salt to taste
1 tsp Oil
1/2 tsp Mustard seeds
4 Dry red chili
Few curry leaves  
1.Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste.
2.Transfer it to a bowl and adjust the thickness by adding water.
3.Heat oil in a pan and splutter mustard, dry red chili and curry leaves.
4.Add this tempering to the chutney and mix.
Serve with dosa or idiles.

Tuesday, July 26, 2011

Mutton with vegetables

1 kg Mutton
1 Potatoes
2 Onion
1 Tomato
1 tsp garlic paste
1 tsp ginger paste
1 Bell pepper
1 Carrot
3 green chilli
Few Cilantro
Salt to taste

Mutton masala-1tsp
Corindar powder -1tsp
Chilli powder-1/2tsp
Turmeric powder -1/2tsp
Black Pepper-1tsp

1.Wash all the vegetables clean and mutton.
2.Chop all the vegetables.
3.Keep the pressure cooker on heat and add 2 tbsp of any oil .When the oil get heated up put ginger and garlic paste.
4.After ten seconds add all the vegetables and mutton add salt and other masalas except mutton masala and stir well.
5.Close the cover of the cooker and let 5 whistles go or more untile the mutton is cooked.Turn off the heat.
6.When you open the cooker add mutton masala and chk the salt and garnish with cilantro.
You can eat with rice, chapati (Indian flat bread), bread.

Monday, July 25, 2011

Caramel Pudding

1 cup milk
4 tsp sugar
2 eggs
For caramel
1/2 cup sugar
1/4 cup water 
1.To make the caramel coating, heat sugar and water till the sugar melts and caramelizes to golden brown. Keep aside to cool.
2.Pour milk in a pan, add sugar and bring to a boil by stirring continuously until all the sugar is dissolved.Set aside and let it cool.

3.Take a bowel and break the eggs and beat well.Add the milk to the egg mixture.
4.Strain the mixture to the two baking dish.Before pouring spoon 1-1 1/2 tsp caramel into the baking dish.And pour the egg mixture upon it.

5.Preheat the oven to 375 F. Now place the dish in a baking tray with a little water and bake it in the oven for a about 20 minutes or until well done.Now spoon some caramel on the top of the pudding.
6.Let it cool to room temperature , cover the dish and leave in the refrigerator for 2-3 hours. 

7.Take out of the refrigerator 15 minutes before serving. Carefully invert on to a serving dish allowing the caramel to run down the sides.

Friday, July 22, 2011

Sharjah Milk Shake

Frozen Milk - 2 glass
Banana - 2 nos
Sugar - As reqd
Preparation Method
1.Beat up the frozen milk and the banana together with the required amount of sugar till it graind to smooth paste.
2.Pour out the juice mixture into the glass.
3.Add ice cubes if needed.

Sunday, July 17, 2011

Cherry Pancake

Ingredients :
1 cup flour
1/2 teaspoons baking powder
1/4 teaspoon salt

2 tbsp sugar
3/4 cup milk
1 egg

100g Cherries 
Oil for cooking
1.Combine all ingredients and beat untill well mix.
2.Finally add the cherries and mix well.
3.Place a non stick pan and pour a bit oil and spoon about one ladle batter onto a hot nonstick griddle.
4.Turn pancake when the upper part is cooked.
Pancake is ready!!!!!!!!!!!!!!!

Wednesday, July 13, 2011

Butter Chicken

Boneless chicken-1/2kg
Lemon juice-1tbsp
Garam masala-1/2tsp
Red chilli powder-1 1/2tsp
Onion chopped -1
Chopped toamatoes-2 big
Cumin seeds - 1/4 tsp
Cardamom - 2
Cinnamon - 1/2 inch
Cloves - 2 - 3
Black pepper-1/2tsp
Finely chopped ginger-1 tsp
Finely chopped garlic-1tsp
Salt-to taste
Cilantro - 2 tbsp to garnish

1.Marinate the chicken by adding Yoghurt,lemon juice,garam masala,red chilli powder.Let it rest for 4-5 hours in fridge.
2.Heat the oil and add the whole spices and saute for a few seconds.Now gently fry the ginger and garlic for one minute.
3.Now add the onion and fry till golden brown.Now add the tomato.Saute till oil seperates.Grind this to fine paste after cooling.
4.Place another pan on the stove and cook the chicken by adding some water.
5.When the chicken is cooked add the paste.And saute the chicken and paste for 5-10 minutes.
6.Now reduce the fire and add the cream and cook for another 5 minutes.
7.Add butter and Garnish with chopped cilantro.
Serve hot roti,rice or bread

Thursday, July 7, 2011

Prawns Roast

Prawns – 1/2 kg
Turmeric powder – 3/4 tsp
Kashmiri chilly powder – 1 tsp
Garam masala – 1/4 tsp
Salt – to taste
Coconut oil – 2 1/2 tbsp
Tomatoes – 2 chopped
Onion – 2 sliced
Ginger-garlic paste – 1 tsp
Green chillies – 2 slit
Curry leaves – 2 sprigs
1.Marinate the Prawns by adding some Turmeric powder,chilly powder and salt.
2.Place a non stick pan and pour some oil and fry the prawns and set aside.
3.Now place another cooking pan on the stove and pour some oil and fry onions, green chillies and curry leaves till the onions turn light brown.
4.Add ginger-garlic paste and fry till its raw smell goes.
5.Add the tomatoes and fry till oil separates. Now add all the spice powders and fry till the aroma comes out. Add the cooked prawn and wait for 3-4 minutes.
Shrimp Roast is ready!!!!!!!!!!

Sunday, July 3, 2011

Vendakka Parippu Thoran / Okra Dal Stir Fry

Ladies Finger/ Vendakka-1 cup
Cooked Dal -1/2 cup
Onion- 1 medium
Turmeric Powder-1/2 tsp
Green Chilly-2 split
Coconut Scraped- 3 tbps
Curry leaves-Few
Salt- to taste
Mustard Seeds -1 1/2 tsp
Oil- 1 tsp
1.Heat oil in a pan add mustard seeds.As mustard seeds start popping add chopped onion,green chillies,okra,turmeric powder and salt .Let it cook for 10 minutes.Stir in between to prevent the okra from sticking to the bottom.
2.Now add cooked dal,curry leaves and coconut.And cook for another 3 minutes and  switch off the flame.

Wednesday, June 29, 2011

Pazham nirachathu / Stuffed Banana

Bananas 2
All purpose flour - 3 tsp

For the filling:
Cardamom 2nos.
Sugar 2 tsp
Grated coconut -1/4 cup
Ghee, oil
Method :
For the filling :
1.Heat a spoon Ghee in a nonstick pan .
2.Fry the nuts and dry grapes in it till it becomes balloon like. Take it and keep aside .
3.Now add coconut,Cardamom,Sugar and mix all together for 5 minuts. Filling is ready.
4.Split the banana vertically from the middle,be carefull when cutting the bananas..Fill them with the coconut mixture.Make a thick batter with flour, salt and water. Cover the upper stuffed part of bananas with this batter.Fry them in hot gee, until done.

Monday, June 20, 2011

Kovakka / Ivy Gourd Thoran

Kovakkai/Ivy Gourd – 1/4 kg
Onion (Medium size) – 1 no
Grated coconut -4 spoons
Red chilli powder – 1/2 tsp
Turmeric powder -1/4 tsp
Salt – to taste
Oil – for fry
1.Clean and cut the Ivy guard(Kovakkai) in to legth wise.
2.Mix the Kovakkai with Onion,Turmeric powder, Red chili powder and Salt.
3.Heat Oil in a pan.Add Mustard Seeds.When popped, reduce flame and add the Kovakkai.Cover the pan with a lid.
4.Once in a while open the lid and fry it to make sure that Kovakkai and  other ingredients is not burnt.
5.When the kovakkai is half cooked mix the coconut.
6.Do this till the Kovakkai is cooked.