MY KITCHEN

Sausage Pizza

2011-10-25T13:50:00.000+04:00

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

Method:

Soak the yeast with water for 10 minutes.
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.
Prepare a round baking pan, spread with butter first until blended, pour batter into it and smooth.
The top was spread with tomato sauce and sprinkle on top of sausage and other ingredients. Flatten and then sprinkle with grated cheese.
Let stand for 15 minutes.
After that premises oven over medium heat just until cooked and golden brown color
Serve your hot sausage pizza.

Potato & Carrot Thoran

2011-08-25T12:25:00.000+04:00

Ingredients:

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

Method:
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.

Pineapple Juice

2011-08-21T21:36:00.000+04:00

Ingredients:

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

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

Chicken Thoran

2011-08-16T17:35:00.000+04:00

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

Preparation
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.

Pal Payasam/Rice Kheer

2011-08-15T22:18:00.000+04:00

Ingredients:

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

Method:
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.

Koottu Curry

2011-08-11T16:25:00.000+04:00

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

Method:-
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.

Coco Mango Pudding

2011-08-09T13:33:00.000+04:00

Ingredients:

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

Method:

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.

Pancake With Fruit Salad

2011-08-07T17:21:00.000+04:00

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 oneladle 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

2011-08-07T16:43:00.000+04:00

Ingredients
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

Method
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.

Kothu Paratha

2011-08-04T16:30:00.000+04:00

Ingredients:

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.

Pottukadalai Chutney

2011-08-03T16:48:00.000+04:00

Ingrediants:

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.

Mutton with vegetables

2011-07-26T16:34:00.000+04:00

Ingredients:

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

Masala:

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.

Caramel Pudding

2011-07-25T17:03:00.001+04:00

Ingredients:

1 cup milk

4 tsp sugar

2 eggs

For caramel

1/2 cup sugar

1/4 cup water

Method:

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.

Sharjah Milk Shake

2011-07-22T14:51:00.000+04:00

Ingredients

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.

Cherry Pancake

2011-07-17T12:10:00.002+04:00

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

Method:
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!!!!!!!!!!!!!!!

Butter Chicken

2011-07-13T13:10:00.000+04:00

Ingredients:
Boneless chicken-1/2kg
Yoghurt-100gms
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

Oil-1tbsp

Finely chopped ginger-1 tsp

Finely chopped garlic-1tsp

Salt-to taste

Butter-4tbsp

Cream-1/2cup

Cilantro - 2 tbsp to garnish

Method:
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

Prawns Roast

2011-07-07T13:28:00.000+04:00

Ingredients

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

Method:
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!!!!!!!!!!

Vendakka Parippu Thoran / Okra Dal Stir Fry

2011-07-03T13:39:00.000+04:00

Ingredients:
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.

Pazham nirachathu / Stuffed Banana

2011-06-29T17:10:00.000+04:00

Ingrediants:

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.

Kovakka / Ivy Gourd Thoran

2011-06-20T20:09:00.000+04:00

Ingredients:

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.

Carrot Polla

2011-06-17T19:41:00.003+04:00

Ingredients:
Carrot- 1 (Medium size)
Eggs - 4
Sugar - 8 tbs (or as per your taste preference)
Cardamom powder - 3/4 tsp
Ghee - 2 tbsp
cashew nuts - 8 no.s
Raisins - 1 tbs

Preparation :
1.Clean the carrot and remove the skin.Grate the carrot using a vegitable grater.
2.Place a non stick pan on the stove and add ghee.Add cashew nuts and raisins fry them and keep aside.
3.Now add chopped carrot and sauté it until cooked or when it changes it colour.

4.Take a bowel and break eggs,and sugar and cardamom powder and beat it for 4-5 minutes.
5.Now add the cooked carrot,cashew nuts and Raisins to the egg batter and stir well.Pour this to the non stick pan,cover the lid and cook it in very low flame.cook untile the top part is done.Or u can place to the pre heated oven of 150 degree,for about 10 minutes.Or untile the top part is cooked.

6.Transfer this to a plate and cut into any shape of your choice

Dal Palak curry

2011-06-15T16:08:00.000+04:00

Ingredient:

Dal (lentils) - 1/2 cup

Palak (Spinach) - 2 cups

Onions - chopped - 1

Green chilli -2

Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp
Oil - 2 tsp
Mustard seeds -1 tsp
Salt - to taste

Method:
1.Pressure cook the lentils along with the onions,Green chilli,Turmeric powder,Red chilly powder,Jeera powder.
2.Remove the lid, and mash lentils and mix the palak.

3.Add some salt and mix well, and cook covered for 5 minutes.

4.Add oil to the hot pan. When the mustard seeds splutter pour this to cooked dal.

Serve hot with chapathis

Banana Ghee Fry

2011-06-12T15:35:00.000+04:00

Ingredients:

Banana (Nendrappazham) after removing skin – 2

Ghee – 2 table spoon

Sugar-2 tsp

Method:

1.Slice the banana.

2.Spread the banana pieces in the tawa.

3.Pour ghee over the pieces and cook for 8 minutes in combination method.

4.Flip the pieces after 5 minutes.

5.Transfer to a plate and spread sugar upon it...

Shrimp Fry (Chemmeen varuthathu)

2010-12-03T19:19:00.000+04:00

Ingredients:

Shrimp - 1/2 kg

Red chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt
Oil- 2-3 tbsp

Method:

1.Clean the shrimp.

2.Make a paste of red chilli powder, pepper powder, turmeric powder, salt with some water.

3.Marinate the shrimp with the above paste.Keep aside for 1 hour.
4.Heat the pan...Pour oil..Put the shrimp...Throw in some curry leaves. covering the pan with its lid.Turn each shrimp so that it will be evenly cooked.Fry untile golden brown.

Award time

2010-12-01T15:40:00.000+04:00

Thank you so much Suja Sugathan of kitchen corner.

Dear friends plz every one collect ur award from here......

Unnakai.

2010-12-01T15:10:00.000+04:00

Ingredients:
2 ripe plantains
Half cup coconut
2 spoons ghee
3 tsp sugar
1/2 tsp cardamom powder
Oil to fry

Method:
1.Steam the plantain.
2.Add ghee to non stick pan. Add the coconut,cardamon powder and sugar to hot ghee and saute it for one minute and switch off the flame.
3.Peel the cooked plantain and mash it well.
4.Take small ball of banana mixture, flatten it, put some coconut filling.
5. Roll into an oblong shape (pointed at the ends).
6. Deep fry in oil.
Serve hot with a cup of hot tea/coffee.

Meen (Ayala) Pollichathu / Fish steamed in Banana leaves

2010-11-29T20:01:00.001+04:00

Meen pollichathu is done with karemeen always.As its difficult to get karemeen here in u.a.e i adjusted with ayala,he he he he ......

Ingredients:

Fish (ayala) -2
Salt to taste
1 tsp chilly powder
1/4'th tsp turmeric powder
1 tsp Lime juice
1/4 tsp pepper powder

Tomato - 1 large chopped fine
Shallots - 10 sliced fine
Ginger garlic paste - 1 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Curry leaves
Oil - 5 tbsp
Salt - to taste
Banana Leaf

Method:
1.Clean the fish and make gashes on both the sides and apply the marination masala and leave it aside for 30 minutes or more.
2.Heat 3 tbsp of oil in a large non stick pan and shallow fry the fish for few minutes -Dont over cook the fish.Keep the fish aside
3.In the same oil add the ginger garlic paste and chopped shallot and saute until the shallots are soft.
4.Add the chilly powder and turmeric powder and saute well.
5.Add in chopped tomatoes and curry leaves and cook until oil starts separating.
6.Add salt to taste to the masala.
7.Lay the banana leaf flat and place some masala on the center, spread it out around the same size and shape as the fish.
8.Lay the fish on the masala and spread the remaining masala on top of the fish .
9.Do the same process with other fish too.
10.Wrap the fish with the banana leaf and tie with thried.
11.In a non stick pan pour 2 tsp of oil and place the wrapped fish into the pan and cover and cook on medium flame for 10 - 15 minutes turning it over in between .

Ela Ada

2010-11-25T17:45:00.000+04:00

Ela Ada is one of my hubbies favourite evening snack,so when ever i get some banana leafs i make some ela ada for my hubby.It is a traditional kerala dish.The Banana leaf imparts a aromic flavor to the ada.

Ingredients
1 cup Rice flour
Salt, as required
1 1/2 cup water
3/4 cup grated coconut
1/4 - 1/2 cup Jaggery, powdered
1/2 tsp cardamom powder
1 tsp ghee
Banana leaves

1.Boil the water with salt.

2.Add rice flour to the boiling water and switch off the stove. Cover it and keep aside for 2 mins. Open the lid and knead the dough until smooth.

3.In a pan, heat little water and add jaggery to it.

4.When it is melted add coconut and mix with jaggery and cardamom powder and blend well and keep it aside.
6.Place one ball of rice dough on a piece of banana leaf.
7.Spread the dough with your wet fingers.You can dip your hand in water if the dough is sticky.

8.Keep the coconut filling on one side and fold over.
9.Make similar wraps with the remaining dough and filling. Steam the wraps for 10-15 minutes.

Parippum Pacha Kayayum

2010-10-24T10:27:00.001+04:00

Ingredients:
Lentil red split - 1/2 cup
Plantain/pacha kaya -1 big chopped
Termeric powder -1/4 tsp
Green chilly -4-5 or more
Onion -1 sliced
Grated coconut-1/2 cup
Cumin seeds-1/2 tsp
Coconut Oil -1-2 tsp
Mustard seed-1tsp
Dry red chillies-4-5 nos
Curry leaves -few

Method:
1.Cook the lentil,plaintain,oninon and green chillies with water and turmeric powder.Cook untile lentiles and plaintaines are cooked.
2.Now grind the coconut and cumin seeds to a fine paste.
3.Add this paste to cooked lentil along with little water and salt.Allow to boil.
When it starts to boil,turn off the stove.
4.Now place a pan on the stove,poure some oil add mustard seed and wait for some seconds.When it poop ups add curry leaves and dry chillies and pour this to curry.

Ulli Thoran (Onion stir fry)

2010-10-05T10:14:00.007+04:00

Ingredients:
Onion - 3big
Turmeric Powder - 1/4 tsp
Green chillies -2-3
Grated coconut - 1/4 cup
Mustard seeds - 1/4tbsp
Curry leaves - few
Oil - 2tbsp

Method:
1.Slice the onion.
2.Now take a bowel and put the sliced onion,green chillies,grated coconut,curry leaves,Turmeric Powder and 1tsp of oil.
3.Now mix all together with your hand.
4..In a pan put oil and splutter the mustard seeds.Now add the oninon mix and mix well.Now cover and cook in low flame.
Serve with rice.

Lemon pickle (Naranga achar)

2010-10-05T09:22:00.006+04:00

Hai all my blogger friends i realy missed everyones post because i took a short break.Was with my parents in india....enjoyed rain very well....
After a long break i feel so so lazy .......Will be soon very active in blogging..
Pickle is very popular around india.It is also a side dish in most of the indians lunch...There are different kinds of pickle.Here iam sharing lemon pickle with you.

Ingredients:
Limes-12
Pickle masala powder-4 tsp ( i used eastern pickle powder)
Chilli powder-if needed
Vinegar-1/4 -1/2 cup
Green chillies-4
Garlic -5 tsp chopped
Ginger -3 tsp chopped
Curry leaves - 3-4 srings
Mustard seeds-3/4 tsp
Salt to taste
coconut oil-3-4 tsp

Method:
1.Clean limes and cut each into 4 or 8 pieces.
2.Now add vinegar,salt and chilli powder and let it rest for 1 day.
3.Heat oil in a pan and add mustard seed and wait for some times.Now add ginger,garlic,green chillies and curry leaves.Fry till the garlic turns light brown.
4.Now add pockle powder and add the lime pieces and mix well.Now check the salt.If you want you can add 2 pinch of sugar.
5.Remove from fire and let it cool in room temperature.
6.Transfer the pickle to a jar.
7.Now let it rest for 1 week.
8.Refrigerate the pickle after opening.

Uruli Appam

2010-07-20T15:19:00.000+04:00

Uruli is an open-mouthed shallow circular vessel made out of bell metal. It is available in all sizes from a diameter of a few inches to even 10-12 feet!Uruli has may important value in hindus life....It is one of an item in vishu kanni.And on the occation of house warming uruli is used for pallu kachal(boilling milk)...Uruli Kamuthal at the famous Mannarsala Naagaraaja Temple ensures child birth to long awaited couples, and after the blessed event, the parents come to the temple with their child, for the blessing of the Nagaraja.Now days urulis are popular for decorative purposes used as water carrier with floating flowers.And food cooked in uruli is great,delisious,yummy......I have no words....My hubby always ask me to prepare naadan chicken,mutton curry in uruli.....There again lots more to say about uruli......

Ingredients:
1 cup rice (raw)
1\4 cup grated coconut
1\4 cup cooked rice
3-4 shellots chopped
salt to taste
oil for roasting

Method:
1. Wash and soak the rice for 3 - 4 hours.
2. Then grind it along with the coconut and cooked rice to a fine paste.
3. Add salt,shellots and water to make a thin batter.Also some grated coconut.
4. Grease the Uruli and heat it.

5. Spread the batter,the center portion should be thicker.
6. Roast on one both side.
7. Serve with chutney, a stew or any non veg dish

Broccoli With Sausage

2010-07-02T06:26:00.001+04:00

Ingredients:
Broccoli Florets – 1 Cups
Sausage -1 cup
Bell peppers(Green,Red and Yellow)– 1 cup
Potato,Carrot -1/4 cup
Sliced Onions – 1 medium
Soya Sauce – 2 tsp
Hot & Sweet Tomato Sauce – 2 tbsp
Garlic Paste – 1 tsp
Salt – to taste
Oil – 2 tbsp

Method:
1.Heat 2 tbsp oil in a skillet. Add all the vegetables,sausage and salt,close the lid and cook in low flame.
2.Add 2 tsp Soy Sauce, 2 tbsp Hot and Sweet Tomato Sauce and mix well.
3.Cover and cook for another 2-3 minutes so that the gravy is coated thoroughly on the vegetables.
4.Serve as a side dish along with Roti or Bread.

Vellarikka / Yellow Cucumber Moru Curry / Buttermilk Curry

2010-07-01T09:25:00.002+04:00

Ingredients:
Vellarikka / cucumber - 1 (Cut it into small cubes)
Curd - 3/4 cup
Shallots - 4 to 5
Tomato - 1
Green chilly - 6 to 8
Fenugreek seeds - 1/4 tsp
Mustard seeds - 3/4 tsp
Turmeric pdr 1/2 Tsp
Cumin seeds 1/4 Tsp
Curry leaves - 1 stem
2 dried red chillies
Coconut grated - 3/4 cup
Water
Salt
Oil

Method:
1.Cook the cucumber in 1 cup of water with turmeric,Shallots,green chillies,tomato and salt.
2.Meanwhile grind the coconut by adding cumin seeds and curd to a fine paste and keep it aside.
3.Add this paste to the cooked cucumbers and mix well and cook for 5 minutes or till the gravy becames thick.And remove from fire.
4.Heat the coconut oil in a pan and temper the mustard seeds, red chillies, curry leaves and fenugreek seeds.
5.Pour immediately over the cooked curry.
Serve with rice.

Uzhunnu Vada

2010-06-30T09:05:00.001+04:00

Ingredients:-
Urad dal soaked in water for 2 hours – 2 cups
Finely chopped onion – 1
Green chillies – 3
Chopped Ginger – 1 tsp
Chopped curry leaves – 2 tsp
Crushed pepper – 1 tsp (optional)
Baking Soda – 1/4 tsp
Salt – to taste
Oil – for frying

Method:-
1.Grind urad dal and salt together adding very little water,into a coarse paste.It would be better not adding water at all.just add necessary water little by little.
2.Now add onion,ginger,curry leaves,pepper and baking soda into the ground paste and mix them together.And keep it aside foe 10-15 minutes.
3.Pat your hands with water and make a ball with the paste.Flatten it and make a hole in the center like a doughnut.
4.Drop the vadas into hot oil and deep fry till golden brown in color.Serve with chutney or Sambar.

Squid Soup

2010-06-29T09:06:00.000+04:00

Ingredients:
1/2 cup squid (cut it into rings)
1onions
2 cloves of garlic
2 tsp corn flour
1 Egg white
2 cup of water
2 pinch Termeric powder
Salt to taste

Method:
1.In a deep cooking vessel add water,squid,onion,garlic,termeric powder and salt and cook till the squid and other ingrediants are coked well.
2.Now add the corn flour and when it starts to thicken add egg white and remove from fire.
Serve hot.

Broccoli-Egg Thoran / Stir Fry

2010-06-28T09:01:00.000+04:00

Iam cooking the broccoli for the first time...Last week one of my hubbies friend gived us lots of vegetables...In that there was many broccoli....So i was confused what to do with these much of broccoli...I tried 3 dishes with broccoli all was delisious...Other two i will post soon....This was my first try with the broccoli..The taste is similar to cauliflower...

Ingredients:
Broccoli - 1/2 kg
Egg -2
Chopped Onion - 1
Green chilli - 4
Turmeric powder - 1/4tsp
Curry leaves
Salt
Oil

Method:
1.Wash broccoli and cut into small pieces.
2.Heat oil in a pan.Add onion,turmeric and green chillies.Saute well till the onion become soft.
3.Pour 1/2 cup of water , broccoli and required salt.Cover it and cook it on low heat.
4.Beat egg well by adding some salt.
5.Heat oil in a frying pan and add the beaten egg.mix well and cook untile done.
6.Add this to cooked broccoli and cook again for 5 minutes in low flame.
Serve hot with rice.

Chicken 65

2010-06-27T10:11:00.000+04:00

This is for jaya of (Tasty Appetite) “I Love My Dad”.....
Ingredients:
Chicken pieces (I used boned)- ½ kg
Lemon juice - 2 tsp
Red chilly powder - 2 tsp
Pepper powder - 1 tsp
Corn flour - 3 tsp
Egg - 1
Ginger garlic paste - 2 tsp
Yoghurd - 2 tsp
Food colouring (Red)- ¼ tsp
Salt to taste
Oil for deep frying
Corindar leaves,curry leaves and oninon for garnishing

Method:
1. Cut chicken into small pieces.
2. Except oil mix all the ingrediants together in a bowel and marinate with chicken.
3. Set aside for 3-4 hour.

4. Heat oil in a pan, deep fry the chicken pieces.
5. Remove from oil.
6. Garnish with Corindar leaves,curry leaves and oninon

Rava Dosa

2010-06-26T10:32:00.001+04:00

Ingredients:
Rava – 1/2 cup
Rice flour – 1/2 cup
Maida – 1/4 cup
Onion – 1 small
Curry leaves – 1 twig
Green chillies – 2 no
Ginger
Asafoetida(Kaayam) -2 pinch
Cumin seeds -3/4 tsp
Salt – 1/2 teaspoon
Water – 2-3 cups
Gee for cooking
Method:

1.Finely chop the onions, green chilli,ginger and curry leaves.
2.Mix the rava , flours, salt,Asafoetida,Cumin seeds and chopped ingredients with water in a large bowl.
3.Leave to soak for minimum half an hour.The batter should not be too thick,but watery.
4.Heat a non stick dosa tawa in a high flame for 1 minute.
5.Smear 1 teaspoon oil on the tawa with a clean white cloth.
6.Add the batter to the tava .The dosa will not be a perfect circle sometimes and you will find holes here and there.Well that is rava dosa.. spread 1/4 teaspoon gee on the dosa.
7.When the dosa is golden yellow brown , turn it the other side.

Have this dosa with chutney or sambar.
Recipe Courtesy:Kairali TV Magic Oven

Mixed Vegetable Sabji / Subzi With Soya Chunks

2010-06-24T08:58:00.000+04:00

Ingrediants:
Carrot – 1
Beans – 4-5
Potato – 1 medium sized
Capsicum – 1
Onion – 1
Tomato – 1
Soya chunks -8-10
Ginger + Garlic Paste – 1/2 tsp
Curry leaves
Green chillies -3-4
Cumin Seeds or Jeera – 1 tsp
Turmeric Powder – 1/4 tsp
Garam Masala Powder - 1/2 tsp
Chilli Powder – 1 tsp
Coriander Powder – 1/2 tsp
Salt
Coriander Leaves / Cilantro

Method:
1.Chop Carrot, Beans, Potatoes, Capsicum lengthwise.Cook these chopped/cut vegetables in a pressure cooker for 1 whistles.
2.Soak the soya chunks in water for 10-15 minutes.Than squeeze the water from soya chunks and add this to cooked vegetables.Cook in low flame for 10 minutes
3.Heat Oil in a pan, add Jeera/Cumin Seeds. Once the Jeera seeds splutter add Curry leaves, chopped Onions, Turmeric Powder and Ginger + Garlic paste and saute until the Onions turn transparent.

4.Now add Tomato ,Garam Masala, Chilli Powder, Coriander Powder,Salt and 1/4 cup of water and cook for 3 min.
5.Then add cooked Vegetables, soya chunks and cook for 5-6 min more until the water content blends well with cooked Vegetables.
Garnish the Sabji/Subzi with Coriander leaves.
Serve Mixed Vegetable Sabji/Sabzi hot with Chapati, Roti or Nan.

Kuttanadan Fish fry

2010-06-23T09:08:00.000+04:00

Ingrediants:
4 Piece of fish of your choice
1/2 tsp garlic ( adjust as per your taste)
1/2 inch piece of ginger
1 1/4 tsp Pepper crushed
1/2 tsp chilli powder
1 tsp lime juice
7-8 Curry leaves
Salt to taste
Coconut oil for frying

Directions:
1.Take a bowel and mix all the ingrediants execpt curry leaves and oil to a fine paste.And marinate this with fish and keep it aside for 1-2 houres.
2.Place a pan and pour the oil and add curry leaves and wait for 15 seconds,now layer the fish piece and fry both the sides till done.
3.Remove from the fire and drain in a paper towels.

Rava Idlis

2010-06-22T08:59:00.000+04:00

Iam very very happy to start this day morning.Today u can read more about me in nithus blog.Here u can check out.And enjoy reading about me.....he he he he he
I saw this recipe in one of the television cookery programme.All the days morning break fast is the usuall breakfast with dosa,vellayappam,puttu etc..So i thought why not make a change..So i plan to try this rava idlis for last days break fast.

Ingredients:
2 cups of Rava/Semolina
1 1/2 cup Butter Milk/Sour Curds
1 tbsp Ghee/Oil
1 tbsp Mustard
1 tbsp Urad Dal
1 tbsp chopped Curry Leaves
1 1/2 tbsp finely chopped Green Chillies
2 tbsp chopped Coriander Leaves
¼ cup grated Carrots
Salt to taste

Method:
1.Heat ghee in a pan mustard.Wait to splutter.Now add urad dal ,chopped curry leaves, green chillies and saute for few minutes.
2.Now add the rava/semolina and fry them in a low flame till semolina turns golden and switch off the gas. Let the mixture cool down.
3.To this add salt, butter milk, chopped coriander leaves, grated carrots and mix well.
4.Add enough water to make a batter of idli consistency (little thicker than dosa batter) and keep aside for one hour.
5.Greece some oil in idli plates and Pour a ladle full of batter into idli plates and steam cook them for 15-20 minutes till they are done.
Serve hot rava idlis with Sambar and Coconut Chutney.

Recipe Courtesy:Asianet Cookery Show

Idiyunni

2010-06-21T09:55:00.002+04:00

This is a malabar recipe.I followed this one from Vanitha.Its realy tasty and easy to make...Same as idiyappam,But the difference is it is little thicker than the normal idiyappam..And adding jaggry makes it extra taste.

Ingredients
Raw Rice Flour - 1 Cups
Salt - To Taste
Oil - 1 teaspoon
Water - 1 cups
Coconut milk -1/2 cup
Grated Jaggery -3-4 tsp
Grated Coconut - 1/4 cup

Method:
1.Boil water in a bowl and salt and a teaspoon of oil
2.To this add the rice flour and mix it well and make it a soft dough.
3.Divide it into small balls and keep it aside
4.Cook this in coconut milk.When its cooked romove from fire.

5.Take the idiyappam press and fix the idiyappam mould (it should be the bigger hole, note the small) and lightly grease the press with oil to avoid stickiness.
6.To this add cooked dough balls and close the idiyappam press
7.Take a plate and squeeze the cooked dough onto the plates.Cut usuing a nife in between squeezing.
8.When it is ready add grated coconut and jaggry,or mix grated coconut and jaggry when serving.serve hot or cold.
The yummy Idiyunni is ready to serve with Tea.
Recipe Courtesy :Vanitha

Beet Root Chapathi

2010-06-20T09:37:00.000+04:00

This beet root chapathi i followed from Yummy Team.You can check there recipe here.

Ingredients :
Wheat flour – 1 cup
Beet root – 1 medium size
Green chillies – 3
Garlic – 2
water – as required
Salt – to taste
Method:

1.Grate the beetroot,and cook in 1/4 glass of water in low flame.
2.When it is cooked remove from fire and let it be cooled.
3.Grind the beetroot,green chillies and garlic using some water.

4.Now add this to flour ,add some salt to taste and kneed to a soft dough.

5.Make smal balls and roll them out with a chappathi roller.
6.Heat a pan and cook the chapathi untile done.

Mathi / Sardine Chomma

2010-06-19T13:15:00.000+04:00

This recipe i learned from my neighbour brother in kerala.He is working in army.

Ingredients:
For Sardine marination
Sardine - 4(Cleaned)
Chilly powder - 1 tsp
Termeric powder-1/2 tsp
Black pepper -1/2 tsp
Lime juice -1tsp
Salt to taste

For chomma masala
Oninon -2 medium size
Tomato -1 medium size
Ginger chopped -1 tsp
Garlic chopped -1tsp
Green Chillies -3-4 spit
Termeric powder -1/2 tsp
Chilli powder -3/4 -1 tsp
Corindar powder -1/4 tsp
Curry leaves

Method:
1 Mix all ingredients under marination except the fish by adding 1-2 tsp of water.
2 Mix this with the cleaned fish and let it marinate for 1-2 hours.
3 Heat oil in pan, add these fishes in batches and fry in simmer fry till it turns crispy.
4.Now remove the flesh from the bones (mull) and keep it aside.

5.Heat oil in a pan and saute the onions till brown,add salt to taste.Now add ginger,garlic and green chillies,When the colour of green chillies starts to change add all the powders and saute for few minutes.
6.Now add the tomato and saute for 2-3 minutes.
7.Now add the flesh of sardine and mix well and cook in low flame for 5-10 minutes.add curry leaves and remove from fire.

Uzhunnu / Urad Dal Dosa

2010-06-19T09:38:00.001+04:00

1 cup Urad Dal
2 cups Rice
2-3 tbsp Methi / Fenugreek Seeds
1 tsp Ghee/Butter/Oil for each dosa
Salt as per taste

Method:
1.Soak the dal, rice, methi seeds with enough water for at least 4-6 hours .
2.Grind the soaked ingredients with enough water to a very smooth paste; But keep in mind not to add too much water.
3.Allow batter to ferment in a warm place for about 8-10 hours; Make sure the container has enough room for the batter to rise.
4.Add salt to the fermented batter and mix well.
5.Place a non stick griddle on medium heat; Once hot, pour a ladle full of batter at the center; With the back of the ladle, spread the batter thinly; Start from the center and work outwards, in a fast circular motion; Note: Spread the batter as soon as you pour it on the griddle; The batter will start getting cooked other wise and stick to the ladle, if you try spreading it after a while.
6.Pour few drops of ghee/oil all over the dosa and also at the edges; Let cook on medium heat until it turns golden brown in color.
7.Remove from griddle and serve immediately with coconut chutney, sambhar or any other side dish of your choice.

Spiced buttermilk / Sambaram / Morum Vellam

2010-06-17T13:13:00.001+04:00

Ingredients:
Curd 1 cup
Water 1 to 2 cup
Curry leaves 5-6
Ginger small piece, thinly sliced
Chilly 2-3 med
Salt to taste

Directions:
1.In a blender, crush the green chillies and ginger.
2.Now add the curd and water to a blender and pulse only one or two times.
3.Add this to a serving dish and tear some curry leaves and add salt to taste. Stir well and serve as soon as made..
Note:You can crush the curry leaves also for more flavour.

Pazham Kozhakatta / Sweet Banana Rice dumplings

2010-06-17T09:15:00.000+04:00

Kozhakatta is my hubbies favourite.I usually make them using coconut and jaggery.So i though why dont make a change in the filling.I found two plantains,it was almost nicely rip.I dont know whether any of my blogger friends have tried this.Now let me say about the Pazham Kozhakatta,it was a great hit at my home.Any way my experiment has successed.
You friends try it out.You will realy like it.Iam guaranty.It is very simple.For making sweet kozhakatta it takes time.But this dont take that much time...

Ingredients:
Rice Flour - 1 cups
Water - 1 cups
For Filling:
Banana -2 finaly chopped
Coconut (grated) - 1/4 cup
Cardamom - 3/4 teaspoon
Sugar-2-3 tsp (U can add more)
ghee – 1 teaspoon

Method:
1.Heat a non stick pan and add gee,now add banana and cooked for 4-6 minutes.
2.When it change to nice yellow colour add grated coconut and sugar.
3.Mix well nicely,add cardamom powder and remove from fire.Note that it should be dry.No water containt should be there.Divide this into 10 parts.

To make the rice dough:
4.Boil water. Add the boiling water part by part into the rice flour and mix well with a ladle until you get a soft yet firm dough. Ensure that there are no lumps in the dough. use some oil in your hand inorder not to stick.
5.Divide this into 10 parts.Take a rice dough (medium lemon sized) into your palm. Make a small ball of the dough and flatten them into small cups using your thumbs.

6.Take one part of the coconut banana filling and place it in the middle of the flattened dough.
7.Cover the sides while ensuring the filling is safely cocooned with the soft rice dough covering the filling from all sides.Repeat to make more.
8.Place the dumplings in the steamer and steam for 10-15 mins. Take out and serve.

Muringa Ela Parippu Curry / Lentils with Drumstick leaves

2010-06-16T08:52:00.002+04:00

Ingredients:
Lentil red split -1/2 cup
Drumstick leaves -3/4 cup
Turmeric powder -¼ tsp
Green Chilly - 4-5 or more
Onion -1 sliced
Grated coconut -1/2 cup
Cumin seeds -1/2 tsp
Coconut Oil- 1tbsp
Mustard seed -1tsp
Dry red chillies -4-5 nos
Curry leaves-a few

Method:
1.Remove the drumstick leaves from the stem.And keep in plenty of water and keep aside.
2.Cook Lentil,oninon and green chillies with Water and turmeric powder in a pressure cooker for 2 whistle.Now open the lid and add the drumstick leaves and pressure cook for 1 whistle.
3.Grind the coconut and Cumin seeds to a fine paste.
4.Add this paste to the cooked Lentil along with little water and salt.
Allow to boil.
5.When it starts to boil, turn off the stove.
6.Now place a pan on the stove, poure some oil add mustard seed and wait for some seconds.When it poop ups add curry leaves and dry chillies and pour this to curry.

Chicken Liver Masala

2010-06-15T09:23:00.001+04:00

This is for jaya of (Tasty Appetite) “I Love My Dad”

Dad is so precious for every child.My father helped so many people.He gived us good education good life style.I used to get scoldings form him when I do any wrong…But still he is so precious for me.

Now came about the dish.He love all the chicken recipe.Most favt. Is he like curd and rasam with rice.here iam posting a chicken liver masala.

Ingredients

Chicken liver - 1 cup

Onion - 3 no(finely chopped)

Tomato - 1 no (finely chopped)

Ginger - garlic paste - 3 tsp
Green chillies -4-5
Chilli powder - 1 tsp
Chicken masala -3/4 tsp
Turmeric powder - 1/4 tsp
Pepper powder -1tsp
Coriander powder -2tsp
Salt - to taste
Refined oil - 1 tbsp
Curry leaves- little
Chopped coriander leaves little

Directions
1. Heat a pan a roast all the powders and marinate with liver also add salt. And keep it aside for half an hour.
2. Heat oil in a pan . put onions and green chillies and sauté till onion change its colour.Now add ginger garlic paste and curry leaves.Now add tomatoes and saute for 2-3 mins till tomatoes begin to melt, and put chicken liver pieces and add 1/2 cup water and cover with a lid.

3. Cook for 5-10 mins till gravy becomes dry and keep aside.
4. Garnish with fried curry leaves and chopped coriander leaves and serve hot.
5. This dish will go with rice or chapathis.

Caramel Corn Flakes Cookies

2010-06-15T09:08:00.001+04:00

Ingredients
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
3/4 cup unsalted butter
1 egg
3/4 vannila essence
1/2 cup sugar
1/2 cup brown sugar
1 cup corn flakes
1/2 cup grated coconut
1/4 cup nuts like (peanut,almond and cashew nuts)

Directions

1. Line two baking sheets with parchment paper; set aside. Preheat oven to 375˚F.
2. In a large bowl, mix together flour, baking powder set aside. Cream butter, sugar until well combined. Add egg and mix.

3. Add flour mixture and mix. Add in vannila essence ,cocnut,nuts and caramelized cornflakes.Add milk little by little and mix well.Place 1 tsp mixture and place about 2 inches apart on prepared baking sheets.
4. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.

Soya Chunks Vegetable Stew

2010-06-13T12:17:00.000+04:00

For Vellayaappam i usually make Potato Stew.But this time i thought i will add some Soya Chunks.Hope every one know that soya chunks is very good for cholosterol patience.

Ingredients:
1 potato sliced
1/2 cup Soya Chunks
2 medium onions, thinly sliced
1 small size tomato
2 tsp oil
2 tsp minced ginger
2 or 3 green chillies, slit lengthwise
1 sprig curry leaves
4 cloves
3 pods cardamom
1 ½” piece cinnamon
¾ cup coconut
1 tsp rice flour (optional)
salt to taste

Method:
1.Soak the soya chunks in water for 15-20 minutes.Than squeeze the water from soya chunks and keep aside.
2.Heat the oil, and add the cardamom (split the pod open and add whole), cloves and cinnamon (broken smaller).

2.Stir twice and then add the ginger, chillies and onions and sauté till the onions are translucent. Add the vegetables,Soya Chunks and curry leaves and a cup of water and the salt. Bring to boil. Let it be cooked.

3.Mix the rice flour in the coconut milk and add to the vegetables mixing quickly. The rice flour thickens the gravy and ensures the coconut milk does not split. Turn down the heat and once it starts boiling, take it off the heat. The stew should now be a slightly thick coconut milk gravy with vegetables in it.

Chicken Samosas

2010-06-13T11:07:00.000+04:00

Ingredients :
For the dough :

Flour - 500gm

Salt - 1/2tsp

Ghee - 1tbs

Water - 1cup

For the Mince :

Minced chicken - 500gm

Ginger-garlic paste - 1tbs

Minced onion - 2nos (large)

Green chillies - 6nos

Oil - 2tbs

Coriander leaves - a handful Chopped

Curry leaves -few chopped

Oil - for frying

Method:

1.Heat ghee in a pan and fry onion and green chillies.Add the minced chicken and fry till dry.Mix in the coriander and Curry leaves. Keep aside.

2.Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the water. Mix well and knead to a soft, but not sticky dough.

3.Divide the dough into lime-sized balls and roll them out into thin discs.Now cut it into four quaters as shown in the picture.

4.Take one quarter and revolve it along the curved edge till the two ends meet. Spread a drop of water along the edge and seal it to make a cone. Now fill with 2 tsp of filling (or less). Wet the remaining flap and turn it over and seal over the cone. Now repeat .

5.Heat oil in deep frying pan and fry all the samosa till golden brown.

Spongy Appam

2010-06-10T10:39:00.000+04:00

Ingredients:

Cooked Rice - 1/2 cup
Raw Rice - 1 cup
Grated coconut -1/4 cup
Salt - for taste
Cooking soda - 1/2 tsp
Method:
1.Soak raw rice for 2-3 hour.
2.Now grind it smoothly along with cooked rice and coconut. Mix it well adding salt to it and let it for fermenting. May be for a night or so.
3.Add cooking soda just before you make dosa and mix well. Now make dosas in the non stick pan. Spongy Appam is ready to eat.
Serve it hot with chutney

Tomato Pachadi

2010-06-10T09:24:00.000+04:00

Ingrediants:
Ripe Tomato – 2 nos
Green Chili – 3 nos
Sour Curd – 3/4 cup
Grated coconut – 1/2 cup
Mustard (kaduku) – ½ tsp

Dry red chillies -3-4
Curry Leaves – a few
Oil – 2 tsp
Salt – As required

Method:
1.Slice the tomatoes and Green chili into small pieces.
2.Put them into a non stick pan by adding 1tsp of oil and salt and cook for 3-5 minutes.Note that tomatoes should not be over cooked,only half cooked. Grind grated coconut to a fine paste. Mix this paste with curd.
3.pour the curd mix to the boiled tomato and Green chili.
4.Add salt if required. In a pan heat the oil and when hot put the mustards and curry leaves,red chillies and pour that over the pachadi…..

Meen Thoran

2010-06-08T09:02:00.001+04:00

Fish thoran is simple and delisious.It can be made using any king of fish..Here i used ayala/Mackerel.Meen thoran is a dry side dish.
Ingredients
2 Ayila/mackerel, cleaned
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
2-3- Kodampuli
Salt to taste
1 small - Onion
4 - Green chili
1/2 '' piece - Ginger
Garlic chopped -1tsp
1/4 cup - Freshly grated coconut
1 to 2 sprigs - Curry leaves

To seasoning
1/4 tsp - Mustard seeds
Coconut oil

Method
1 ) First cook fish in little water with kodampuli, salt to taste, red chili and turmeric powder . Cook till fish is well cooked. Cool and take out the bones.
2 ) To a mixing bowl add fish, and finely chopped ingredients and coconut. With hand crush all the ingredients together.
3 ) Heat oil a kadai, add mustard and pop it. Then add the fish mixture and stir. Simmer and cook, occassionally stirring.Cook till onions and green chillies are cooked.Take off the stove and serve.

Hubbies Special (Gee Rice,Pappadam,Curd Salad,Chicken Curry)

2010-06-07T09:50:00.000+04:00

This friday the whole day we was out side roaming.Saturday i have work,as we was late to home i could not wake earily because i was so third.My hubby said go dont cook any thing we will have our food out side.When i was back to home after my work i was fully surprised to see the dinning tabel.My hubby is a bit lazy in cooking.So i could not belive my self.I asked him from where u brought,when he said thats all made by him,i did not belived.....
He prepared chicken curry,gee rice,pappadam and salad....Its was realy taste...

Varutharacha Kozhi Curry / Chicken in Sautéed Coconut Gravy
These foodes are very famous in kannur kerala area.Years back when some guest are caming to our home we serve them the above dish..Now it has been changing to briyani,fried rice,noodles etc.

Ingredients:
1kg Chicken, cut into medium size pieces
4 med-large onions chopped
3-4 Shallot chopped
9 large cloves of garlic minced
2 tbsp minced ginger
1 ½ tsp Kashmiri chilli powder
1 ½ tsp Coriander powder
½ tsp turmeric powder
1 tsp pepper powder
3 small tomatoes chopped (1 ½ cups, appx. 250g)
1 cups freshly grated coconut
3cardamoms
4 cloves
3 small pieces cinnamon sticks (1 cm each)
½ tsp- 1 tsp Fennel seeds (Perumjeerakam)
Salt to taste
1½ - 2 cups water
3 twigs curry leaves
Few corrindar leaves
2-3 chopped green chillies
2-4 tsp coconut Oil

Preparation:
1.In a pan add oil and dry roast grated coconut along With the ingredients like Fennel seeds, shallot, Ginger, Garlic, Curry leaves. Roast till coconut turns to a light brown color.Now add other powder ingredients listed, and stir till the masala powders turn a deep colour. Cool the mix and grind it in a mixer grinder.And keep it aside.

2.In a large cooking pot add chicken and all other ingrediants except curry leaves and corrindar leaves.Also add ground paste of coconut.
3.Remove from fire when chicken is cooked and gravy turns to thick.
4.Now add curry leaves and corrindar leaves.

Onion Tomato Curd Salad / Kachambar
Here is a simple Raitha made using Onions, Tomatoes and Green Chillies. This goes very well with Biriyani,gee rice etc.

Ingredients
Big Onion -1
Tomato-1
Green Chilly-2
Some corrindar leaves for garnishing
Curd-250gm
Salt -To taste

Method
Finely chop onion ,tomato and green chilly
Mix everything together with salt and keep it for 5 minutes .
Finally add curd and mix well ..Check the salt .

Neichoru / Ghee Rice
Ney choru is a traditional malabar dish and it tastes good with any non veg. curry ,papadam,pickle and raita.Ghee rice is one of the simplest form of cooking.

Ingredients
2 cups - Basmati rice
4 cups - Water
4 - cloves
2 inch long - Cinnamon
4 tbsp - Ghee
Salt to taste

Garnishing
2 - Onions, thinly sliced
Few golden raisins
Few cashew nuts

Method
1 ) Wash rice and drain very well.
2 ) In a deep heavy bottom vessel, heat ghee, add cinnamon and cloves. Fry for a few seconds. Now add the drained rice and on simmer, fry the rice well in ghee for 5-10 minuts
3 ) Meanwhile in another vessel, place 4 cups water on stove and bring to a boil and switch off the stove.Add sufficient salt to taste. Now carefully, with stove on simmer, pour water into the rice utensil and stir once. Close with a tight lid and cook on high flame for 5 minutes.Then reduce the fire and let the rice be cooked. Once the rice has absorbed all the water and is cooked, switch off the stove. Do not open the lid now. Keep it closed for 10 to 15 minutes. Then open the lid and gently stir the rice.
4 ) To garnish - Heat 3 to 4 tbsp ghee, simmer then add raisins and fry till raisins plump up. Drain off from the ghee and set aside. Now add cashew nuts and fry, till cashews turns lightly brown. Drain and set aside along with raisins. Now add onion, sprinkle little sugar on top, to speed up onion caramelising. Fry till onion turns golden brown. Drain and set aside.
5 ) Mix little of the fried onion, cashew and raisin with the rice and set aside some to garnish finally on top of the rice, when serving. Serve rice on a platter, then on top of the rice, garnish with fried onion, cashew and raisins.

Grated Paneer-Egg Masala

2010-06-06T09:23:00.000+04:00

First time iam cooking paneer dish.This turned out grt sucess.

Ingredients:
Paneer (cottage cheese) – 100 gms
Egg – 1
Capsicum medium size(chopped) – 1
Onion – 1
Tomato medium size (chopped) – 1
Ginger –garlic paste – 1tbsp
Kashmiri Red chilly powder – 1-1 1/2 tsp
Turmeric powder – 1/2tsp
Garam masala-1/4 tsp
Tomato sauce – 1 tsp
Soya sauce – 1-1 1/2 tsp
Vegetable oil
Curry leaves or coriander leaves

Preparation
1.Heat oil in pan. Saute ginger-garlic paste and chopped onions.
2.Once onion turns golden brown in color, add capsicum, red chilly powder, turmeric powder, salt to it and mix. Let the capsicum get cooked.Now add tomato.
3.Add tomato sauce and soy sauce to it. Add egg to it and scramble well.
4.Finally add grated paneer to it,add curry leaves. cover and cook in low flamefor sometime.
5.Remove from heat and garnish with coriander leaves.
6.Serve hot with Roti or Rice.

Kerala Banana Chips

2010-06-05T11:51:00.001+04:00

Banana Chips is one of a main item in Kerala meal called sadya had during weddings and traditional festivals such as Onam.For the first time iam making banana chips.

Ingrediants:
Raw Banana 2
Coconut oil for deep frying or anyother vegetable oil.
Turmeric powder - 1/4tsp
Salt - to taste
Method :
1.Peel banana and slice into thin round pieces.
2.Soak this in some salt and turmeric powder water for 10minutes.
3.Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water and fry well.Be careful when adding water.

Vattayappam / Steamed Rice Cake

2010-06-05T10:28:00.000+04:00

Vattayappam is traditional kerala dish.It is quite a simple dish.In kannur many of them use Kallu /Toddy instead of Yeast ..But here in u.a.e we dont get toddy,he he he he he so i used yeast.It is sweet and delisious and doesn’t need any side dish along with it.It is also served as a snack.

Ingredients:

Raw rice – 2 cups

Cooked rice – 1 cup
Grated coconut – 1 cup
Sugar – 1/4 cup or use it accordingly
Yeast – 1/2 tsp
Salt – a pinch
Roasted Cashews and Raisins – as needed (Optional)
Cardamom powder – a pinch

Method :-

1.Soak the rice in water for 5-6 hours and drain it.
2.Grind this with grated coconut,sugar and cooked rice adding just enough water to a smooth batter.
3.Be careful while adding water,the batter should not be very watery.

4.Add the yeast and salt and mix well together.
5.Cover it with a lid and keep it in a warm place for 8 – 10 hrs to ferment.

6.Just before preparing,check the sugar and also add cardamom powder.

7.Gently stir it and keep it aside.Grease a flat pan or idly mould with little oil and spoon in the fermented batter.Top it with cashews and raisins.

8.Cover and let it cook for 10-12 minutes.

9.Let it cool for 5 minutes before transferring the Vattayappams to a serving dish.

Vellarikka Pachadi / Cuccumber Pachadi And Award

2010-06-03T10:50:00.001+04:00

Vellarikka pachadi is a main items in Onam sadhya or any type of sadhya.

Ingredients

Vellarikka or Cucumber / English cucumber -2 cup

To grind to a paste
3- Green chili
1/2 tsp - Mustard
1 cup - Grated Coconut
2 cups - Thick creamy yogurt (medium sour)
Salt to taste

Seasoning
1 1/2 tsp - Mustard
Curry leaves
3- whole dry red chili
Coconut oil -3 to 4 tsp

Method
1.Peel the skin remove seeds off the cucumber and cut into small pieces.
2.Cook cucumber with 2 to 4 table spoon of water and salt, covered on a low heat, till cucumber is cooked. Take out off the stove.
3.Grind coconut, green chili by adding yogurt.Graind to smooth paste.Then add mustard and pulse for two to three times.
4.Add the ground mixture to the cooked cucumber and mix well.Adjust salt to taste.
5.Season with mustard, curry leaves and whole red chili.
Serve with rice.

Divya had tagged me for this award.Thank u my dear.....Iam sorry divya for not posting soon.I was a bit lazy these days.he he he. As per the rules of this award,we have to post our most favorite pic and tag other blogger friend.I am posting photos from my home country...

This two awards are also presented by divya.I would love to share this with
Jaisy James, sayali, Divya vikram, Anu, Nitha, Kavitha,Vineetha, Suhaina aji, Aparna,Adukala Vishashm, Rachana kothari, Neethu Binoi, Rekha Shoban, Fathima

If i forget any ones name plz collect the award......Iam sorry for not mentioning ur name....

Ulli Vada / Onion Vada

2010-06-03T09:08:00.000+04:00

Ingredients:
4 thinly sliced onions
1 cups besan
1 inch piece of ginger grated
2-3 green chillies chopped
A sprig of curryleaves
Salt to taste
Pinch of baking soda (optional)
Oil for frying

Method:
1.Take the onions in a large bowl and squeeze well using hands.
2.Then add all other ingredients except oil and stir well using hands.I like to use less besan.So u can increase the amound of besan.

3.Heat the oil in a shallow pan . Take some of the onions mixture by hand or by spoon. Flatten it lightly and drop into the oil. Fry in medium heat till it is golden.Flip and fry the other sides also.

Spicy Squid Salad

2010-06-02T12:52:00.001+04:00

Ingrediants:
Squid rings -1 cup
Capsicum -1 small
Onion -1 small
Baby corn -3
Tomato -1
Cabbage -1/4 cup
Salt to taste
Chilli powder -1/4 - 1/2 tsp
Pepper powder -1/4 tsp
Olive oil -2 tsp

Method:
1. Clean squid and marinate the squid by adding some pepper powder and salt.Keep it aside for half an hour.

2.Now fry this using 1 tsp of oil and keep aside.
3.Now mix all the vegetables, spices,olive oil and squid together.Check the salt.

Pentagon Chicken

2010-06-02T08:59:00.001+04:00

This Pentagon Chicken is from kairali sisters...By trying out this i understood one thing that they love spicy food...I had reduced spices.But still it was spicy for me...But yummy one.......You can check their recipe here.Me and my hubby realy enjoyed this....

Ingrediants:
Chicken -800grm

For Marination
Red chilly powder 1 1/2 tbsp
Coriander powder 1 tsp
Turmeric ¼ tsp
Ground Pepper 3/4 tsp
Lemon juice 1 tsp
Egg 1 no
Curd 2 tsp
Salt as needed

For the gravy
Onions 2 nos, sliced
Green chilly 3 nos, chopped
Cashew 7-8 nos
Ginger garlic paste 1tsp
Tomato-1
Red chilly powder 1 tsp
Garam masala 1/2 tsp
Oil 3-4 tsp
Salt as needed

Preparing the marination
1.In a bowl, make a marinade of all the above ingredients, add the chicken pieces, mix well and marinate for 1 hour at room temperature.

Preparation
1.In a deep bottomed wok, add the entire oil and when hot enough layer the chicken pieces evenly and close with a lid. Let the chicken gets cooked and fetch a golden brown color. Turn the chicken in between for an even browning on all sides. Drain the fried chicken and set aside.
2.At medium to high heat, in the same oil, add the onions and sauté till golden brown.

3.Next add in the green chillies, ginger garlic paste and sauté till raw smell goes. Add the cashew nuts and sauté for a few more minutes. Add the red chilly powder, salt and garam masala. Mix well with onions and add the tomato. Cook for 2 more minutes and add the chicken pieces, mix well to combine. Close the wok with a lid and allow the chicken to absorb the gravy in a medium flame for about 10 -15 mnts. Open and give a final mix. Serve hot with fried rice, chappathi…I had it with chappathi.

Pavakka / kaipakka / Bitter Gourd Pachadi

2010-06-01T12:57:00.002+04:00

Ingrediants:
Bitter Gourd: 1
Green Chilies (chopped): 2-3
Ginger: 1/2 teaspoon
Shallots: 3-4
Grated Coconut: 1/4 cup
Curd: 1/2 cup
Mustard: 1 teaspoons
Dried Red chilies: 2-3
Curry Leaves: 1 sprig
Coconut Oil: 2-3tsp
Salt to taste

Method:
1.Finely chop the bitter gourd,shallots and green chillies. Heat oil add chopped bitter gourd along with the chillies,ginger and shallots.When its well cooked remove from the oil and keep aside.
2.Now grind the coconut using curd to fine paste.Now add the cooked bitter gourd mix and gring.Note that it should not be fully grinded.
3.Now for seasoning heat some oil, splutter mustard seeds, curry leaves and dried red chillies. Add the seasoning to the curd mix .

Sausage Egg Stir Fry

2010-06-01T09:31:00.000+04:00

Ingredients:
2 eggs
3 chicken sausages
1 onion
Few curry leaves
Few corindar leaves
3 green chillies
1/2 tsp pepper powder
1/4 tsp chilli powder
Salt to taste

Method:
1.Slice the sausage and marinate the sausage using chilli powder and fry in little oil and keep it aside.
2.Now mix all other ingrediants except oil in a bowel.
3.1.Heat oil in a wok and put the fried sausage and egg mixture.Cover the egg with sausages.Now cook untile done.

Butter Naan

2010-05-31T10:26:00.000+04:00

Ingredients:
3 cups - all purpose flour
1 tsp - actidve dry yeast
2/3 cup - warm water
1/2 tsp - sugar
1 to 1/2 tbsp - butter
salt to taste

Method
1.Mix yeast, water and sugar in a bowl and whisk until the yeast has dissolved. Set aside for 10 min.
2.Sift the flour and add the rest of the ingredients except 1 tbsp - butter and mix well.
3.Make a well in the center and add the yeast mixture.
4.Set aside in a bowl and cover it with damp kitchen towel or plastic warm and keep it in a warm place until doubled in size - approx 2-3 hrs.
4.Now knead the dough for 5 more min and then divide the dough into small balls.
5.Roll them with a rolling pin dusting with flour as and when required to avoid it sticking.
Shape it into an oval shape.U can cook it it ovan or tawa.I used gase stove.
6.Place a non stick pan on the stove Place the flattened dough on it, and cook it on medium heat.
7.Within few minutes, it will puff up, then apply ghee/melted butter on 2 -3 spots and turn it over.
Serve immedietely with any gravy of your choice.

Vegetable Korma

2010-05-30T09:34:00.000+04:00

Ingrediants:
Vegetables (carrot, beans,couliflower,green peas,potato) - 2 cups
Onion - 1 big
Tomato- 1 big
Green chilies -5
Ginger -1" piece
Ginger garlic paste - 1 teaspoon
Bay leaf -1
Oil -2 tablespoon
Chilli powder- 1 1/2teaspoon
Coriander powder 1 1/2 teaspoon( add more or less)
Garam masala - 1 teaspoon (preparation link)
Turmeric powder - 1/2 teaspoon
Salt to taste

TO GRIND:
Coconut - 1/2 cup
Cashew nuts - one handful (about 10)
Fennel seeds 1/4 teaspoon

METHOD:
1.Grind coconut by adding cashew nuts and fennel seeds.Grind to fine paste and keep aside.
1.In a thick bottom vessel, heat oil and splutter.
2.Add bay leaf, onions , green chillies , ginger and ginger garlic paste one by one and fry. Onion should not turn brown color. add the powdered ingredients and fry for few mins.
3.Put the vegetables in this along with the salt and enough water and cook. When it is half way through add the finely grinded paste and choped tomato . Let it cook until done. Add a few curry leaves and coriander leaves at the end for a better aroma and taste !!

Serve hot with chappathi

Crispy Squid Fry

2010-05-29T12:43:00.000+04:00

Ingredients:
Squid -1 cup
Egg -1
Bread crumbs
Lime juice -2 tsp
Salt to taste
Pepper -1/2 tsp
Oil for deep frying

Method:
1.Clean squid by removing its head and membrane. Rinse, then cut into rings.
2.Marinate rings in salt, pepper, and lemon for at a maximum of 1 hour.
3.Coat rings in the egg mixture. Coat with the breadcrumbs. (You can add a bit of salt and pepper to the breadcrumbs for more flavor.)
4.Deep fry coated rings in very hot oil. Once they turn into golden remove them from the oil and drain with paper towels.
Serve hot!

Mango Juice

2010-05-27T13:07:00.000+04:00

It is very very hot here in U.A.E.So i always some thing cold to drink.And this juice is for divya vikrams show me your smoothies.

Ingrediants:
Mango -1
Sugar -2-3 tsp
Ice cubes -4 cubes
Milk -1 glass
Water -1-2 glass

1.Peel and chop ripe mango into pieces

2.Place in blender with crushed ice, water,milk and sugar. Blend to a smooth consistency.

Pour into glasses and serve.

Orange Juice

2010-05-26T11:10:00.001+04:00

This is for Divya Vikram's (show me your smoothies).I love orange juice very much....

Ingredients:

1. oranges-2
2.Sugar-1 tsp
3.Ice cubes-2-3

Method:
1. cut oranges into half.

2. squeeze them with the proper tools until all juice is drained out or using a grinder.

3.Add sugar and ice cubes.

Orange juice is ready.

Potato Kachori

2010-05-26T09:33:00.001+04:00

Kachori is very common in Uttar Pradesh and Punjab especially during winters.I saw this recipe in kairali tv flavours of india.It is very easy and tasty snack.
Ingredients:
For the stuffing
2 Potatoes, boiled and mashed
1 Onion
1tbsp Ginger paste
1 tbsp Garlic paste
1 tbsp Green Chilies paste
2 tbsp Cilantro leaves finely chopped
1 tsp Garam Masala
½ tsp Turmeric powder
½ tsp cumin seeds
Salt To taste
2 tbsp Oil

For the Kachori
1 cups Maida
1 cups whole-wheat flour
4 tbsp Oil
1 tsp Salt
Water
Cooking Oil for deep-frying

Method:
1.Heat 2 tbsp cooking oil in a frying pan.
2.Add cumin seeds. When cumin stops spluttering add ginger, garlic, green chili paste,oninon and fry for 2-3 minutes. Add garam masala, and salt. Mix well.
3.Add the mashed potatoes and stir-fry it well. Now add chopped cilantro leaves and keep aside.

4.Mix wheat flour, maida, salt, and 4 tbsp cooking oil. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for 30 minutes.
5.Make small balls of the dough. Press one of the balls to about 3 to 4" diameter. Place a part of the stuffing on top.

6.Gather the dough around folding the stuffing in. Make sure most of the air escapes. Press down again making it flatter. Roll it lightly, slightly thicker than puri.
7.Heat the oil in a wok or kadhai on medium heat till it starts smoking. Slip in a kachori (seam-side down). Deep-fry Kachoris 2-3 at a time, till they are golden brown.
8.Drain excess oil and serve hot with any of your sauce.

Ladies Finger Pulishery/Pulimcurry

2010-05-25T09:55:00.000+04:00

Pulissery is a Kerala dish made using yogurt and grated coconut.Pulissery can also be made using different vegetables and fruits.I always love any type of pulishery.

Ingredients

Okra/Ladies Finger(chopped into medium sized pieces) – 1 cup
Turmeric – 1/4 tsp
Onion -1
Tomato-1
Green chillies-3-4
Salt – to taste
Water – as required

For Grinding
Coconut – 1 Cup
Sour Curd/Yogurt – 1 cups
Cumin (Jeera) – 1/4 tsp
Water – If needed for grinding

For Seasoning
Oil – 1 tbsp
Mustard – 1/2 tsp
Dry Red Chillies – 3 or 4
Curry Leaves – A few
Fenugreek (Uluva) – 1/4 tsp

Preparation Method

1.Grind coconut by adding the ingrediants mentioned below grinding to a fine paste and keep aside.
2.Now in a cooking vessel add okra,Turmeric,Onion,Tomato,Green chillies,Salt ,Water also coconut mix.Now cook untile everything is cooked.When cooked remove from fire.
3.Heat oil in a pan and splutter mustard seeds.Add dry red chillies and curry leaves,fenugreek powder and saute for a minute..
4.Pour the seasoning over the curry and mix gently.

Coconut Chutney

2010-05-24T09:43:00.000+04:00

Ingredients

1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
salt to taste

For the tempering
1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon coconut oil

Method
1. Put the coconut, green chillies, ginger and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
Serve with idilly and dosa.

Rava/Thari kachiyathu (Semolina Payasam)

2010-05-24T09:24:00.000+04:00

Rava/Semolina 4 tsp
Ghee 2 Tbsp
Sugar as rqd
Milk 2 1/2 cup
Shallots -3
Cashew nuts as rqd
Raisins as rqd

1.Mix together milk and sugar. Boil it well. Then reduce the heat and add the rava into it.
2.Stir it continously for 5-6miutes.Note that it should not be over cooked.Remove from fire.

3.Place a pan and add the ghee and fry thinily sliced shellots.When the shellots starts to change its colour add raisins and cashews and pour it into the payasam.
Serve hot.

Idli / Steamed Rice Cakes

2010-05-23T13:08:00.000+04:00

Idlis are a regular break fast in most south indian homes.I learnt the perfect recipe for Idli batter from my neighbour...Befor when i make idli it dont came out success..Now i make nice idli.Befor my hubby dont eat much,but now......he he he he he ...It is served with a varieties of chutneys, sambhars.

Ingredients:

1/2 cups Par Boiled Rice
1 1/2 cup Raw Rice
1 cup Urad Dal/Split Black Lentils (skinned black gram)
1/2 teaspoon Fenugreek/Methi Seeds (Optional)
Salt to taste

Preparation:

Idli Batter Procedure:

1.Wash and soak together the rices for at least 5 hours. Soaking urad dal for 1 minutes is sufficient. If using fenugreek seeds, soak it separately in hot water so that grinding will be easy.
2.Drain the urad dal reserving some of the soaked water.
3.First grind the urad dal Fenugreek (if using).When it graid to fine paste transfer the dal batter to a big container(so that the batter does not overflow while it ferments)
4.Now grind the rice.The rice batter need not be as smooth as the urad dal batter.Now add this to urad dal batter and mix well.Add salt and mix it with your clean hand thoroughly.Cover the bowl with a plate and leave it undisturbed for at least 15 hours.

Idli Procedure:
1.Grease idli moulds with ghee/oil.Depending on the size of the idli plates fill between 3 to 4 tablespoons of batter in each mould.
2.You could use a pressure cooker or any vessel for that matter to steam idlis. I steam mine in a pressure cooker. Before filling the idli plates, add some water in the cooker (about 1 inch) and switch on the stove. So by the time you are done with the batter the water will start boiling and you can place the idli stand in the cooker and close the lid. Since the water is already hot and steaming the idlis cook very fast. Around 9-10 minutes you will see steam escaping from the lid's vent.
3.After 5 – 7 minutes open the lid. Use an oven mit or kitchen towel to remove the idli stand because it will be very hot.
4.Remove each plate one by one,and let it rest in room temperatur for 5-10 minutes.This will loosen up the idlis and will help in scooping out the idlis from the plate.
5.Run a knife or a spoon around the edges and remove the idlis from the plate.
Now enjoy it with your favorite chutney or sambar.Me and my hubbie need both the chutney and sambar.

squid / Kanava / Koonthal Roast

2010-05-22T09:47:00.002+04:00

Ingredients

Cleaned Squid-1/2 kg
Big Onion-3 big
Tomato-2 medium size
Green chilly-3
Curry leaves-1string
Chilly Powder-3/4 tsp
Coconut Oil
Ginger-1 big piece
Garlic-4-5
Turmeric powder-1/2 tsp
Salt-to taste

Method

1.Clean and cut the squid in round shape and keep aside
2.Heat oil in a pan and add onion slices ,green chilly,ginger,garlic and curry leaves.Add salt to taste
3.Saute well till the onion become light brown in colour.
4.Then add all powder and saute till its raw smell goes .
5.Now add the tomato,and let it cook.
6.Now add the squid and stir well ..Cook untile done,also when all the water is evaporated remove from fire.

cheera thoran

2010-05-20T10:15:00.004+04:00

Cheera/ Spinach is an excellent source of many vitamins,minerals and anti-oxidents.This thoran is one of my favourate.....

Ingredients:-

Cheera/Spinach chopped fine – 2 1/2 cups
Grated coconut – 1/2 cup
Shallots chopped – 5
Green chillies chopped – 2
Garlic chopped –3
Mustard seeds – 1 tsp
Curry leaves – a sprig
Salt – to taste
Oil – as needed

Method:-

1.Execpt mustard seeds and oil mix all the ingrediants with cheera,using ur hand.Make it soft.
2.Heat oil in a pan and add mustard seeds into it.Allow it to splutter,then add curry leaves,stir and add the spinach.Stir for few minutes and cook until all the water evaporates and thoran becomes dry.
Serve with rice.

Egg Puff

2010-05-19T09:38:00.000+04:00

Puffs are my all type favourate snack.No matter what the filling is...When we go for vaccation...all most all days we will have puff as our evening snack.When I knew puff pastries were available here I was really excited to bake them at home..I tried this for the first time...It came out a great hit..

Ingredients:

1.Puff pastry sheets-4
2.Egg-2
3.Onion-1 meduim
4.Green chillies-2
5.Curry leaves
6.Meat masala-1/2 tbs
7.Chilly powder-1/2 tsp
8.Turmeric powder-1/4 tsp
9.Egg white(for polishing)
10.Salt
11.Oil

Method:

1. Saute Onion,Green chillies,Curry leaves and add meat masala ,chilly powder,turmeric powder and salt.

2.Boil eggs

3.Pre-heat oven for 10 mins in 350 F.

4.Thaw the sheets for 30 mins.

5.Cut the egg into halves.

6.Put the Onion masala mix in the sheet and keep an egg half on top of it.

7.Then fold it and apply beaten egg white on it to get polish look.

8.Bake it for around 15-20 minutes.

Re Post- Chiku Shake

2010-05-18T09:59:00.001+04:00

This is my Chiku shake re post for Divya Vikram's show me your smoothie

Ingredients

Chiku/Sapota - 6 nos

Milk - 2 cups(Freezed)

Horlicks-2 tsp
Sugar - 1 tspn (According to sweetness of the fruit)
Water - 1/2 cup (Optional)

Ice cubes - few (Optional)

Preparation Method
Wash, remove skin, seeds and chop the chiku into small pieces. Reserve few for garnishing.In a mixer/juicer add all the ingredients and grind.Chiku/Sapota Milkshake is ready to drink. Garnish with chopped chiku.
You can serve them normal or chilled.
Enjoy!!!

Pumpkin Leaves Thoran / Mathanga Leaves Thoran

2010-05-18T09:40:00.001+04:00

Ingrediants:
1 bunch of Pumpkin Leaves (Mathanga Leaves)
Onions-1 sliced
Green chilies- 4 or 5 chopped
Turmeric- ¼ tsp
Garlic- 2 cloves
Curry leaves-1 strip
Coconut- ½ cup.
Salt to taste
Mustard Seeds-1tsp
Oil- 1 tbsp

Preparation:

1. Soak the Pumpkin Leaves in water for 5-10 minutes to get rid of the sand. Wash it well under running water. Let it drain thoroughly.Remove the small small thorns like how we remove the skine of drumsticks.and rube using your both hands in order to become it soft.Now choppe like we do the spinach thoran.
2. Execpt oil and mustard seeds mix all together using your hand.
3. Heat the oil in a pan and add the mustard seeds. When they splutterand add the Pumpkin Leaves mix .
Let it cook covered on medium flame for 5-10 mins till all the water evaporates. Serve with rice.

Kozhi Nirachathu Stuffed Chicken And My 100th Post

2010-05-15T12:33:00.000+04:00

Now the time to celebrate my 100th post.I really feel proud :).First of all i would love to thank my dear friend Aparna of Ladies Special Adukkala (http://ladiesspecialadukkala.blogspot.com/) for introducing this blogging.....She have a very beautiful blog....

Also in this occation i thank all my blogger friends for there loveliy commends.....

In this special i would love to share Kozhi Nirachathu Stuffed Chicken with u.....

When i saw kozhi nirachathu in (pranis http://pranithworld.blogspot.com/2010/03/kozhi-nirachathustuffed-chicken.html) nithu (http://neetzkitchen.blogspot.com/2010/04/kozhi-nirachathu-wo-oven-stuffed.html)...I was in hurry to try it out.....So i thought i will post it in my 100th post

Ingredients :

Chicken : 800 g

For marination:

Chilli Powder - 2 tbsp

Turmeric Powder - 3/4 tsp

Lime Juice - 1/2 lime

Salt and water

Make a paste of all the ingredients under marination.Marinate the chicken and keep it in the refrigerator for 2-4 or more hour.

For Stuffing:

Egg - 1no

Onion - 1 large thinily sliced

Ginger Paste - 1/2 tsp

Garlic Paste - 1 tsp

Curry Leaves - 1 twig leaves

Green Chilli - 3 nos chopped

Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Coriander Powder - 1 tsp

Coriander leaves -few

Cashew Nuts - 6 nos

Raisins - 5 nos

Salt to taste

Oil

Preparation for the stuffing:

1.Boil the egg and keep aside.

2.In a pan, add oil and saute cashew and raisins till light brown and remove.

3.Now add in the onion and add some salt.When its colour changes add ginger garlic and green chilli and saute for 5 - 10 minuts. Then add in all the powders listed and saute till the raw smell goes.

4.Add the egg,nuts and raisin and saute.

5.When it cooled down add this stuffing inside the marinated chicken and then with a neddle and thread stich the flesh in between the legs.Then tie the legs with thread or twine and also the wings (hands).

6.Fry the stuffed chicken.Heat oil in the pan..Fry the chicken until all the four sides get light brown.

7.Preheat the oven in 350F. Place the chicken in to the oven safe bowl.. Bake it covered for 30 - 45 minutes .

Now for the Gray Part :

Ingedients :
Onions - 2 large nos sliced
Tomatoes - 2 large nos chopped
Curry Leaves - 3 twig leaves
Fennel Seeds - 1 tbsp powdered (perinjeerakam)
Green Chilli - 4 nos chopped
Ginger Paste - 1/2 tsp
Garlic Paste - 1/2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp
Water - 1/2 cup

Preparation :

Heat oil in a pan(use the same oil for frying the chicken) and add the onions and then add in the curry leaves, green chilli and ginger and gralic paste and saute till onions are almot borwn in color and then add the tomatoes and saute till tomatoes are cooked . Add in the powders and spices and saute till raw smell goes. Add in the water to make a thick gravy and leep aside.

Pour this gravy into the half baked chicken and bake it for another 20-30 minute.Serve Hot.

Varutharacha Sambar(Sambhar with roasted coconut and spices)

2010-05-13T09:36:00.000+04:00

Ingredients
Parippu/Toor Dal – ¾ cup
Mixed vegetables – 2 cups[I used drumsticks,carrot,potato,beans,tomato,big oninon,bringal,ladies finger]
Tamarind – 1 small lemon size
Hing – 1 tsp
Salt to taste

To roast and grind:
Coriander powder – 2 tsp
Chilli powder -3/4 tsp
Turmeric powder -1/4 tsp
Pepper powder -1/2 tsp
Cumin -3/4 tsp
Curry leaves -2 strip
Chopped ginger garlic – 2 tsp
Small onions/Shallots* – 2
Grated coconut – ½ to ¾ cup
Coconut oil – 4-5 tsp

For Seasoning:
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Dry chillies -3-4

For garnish
Coriander leaves – 2-3 tbsp,chopped

Method
1.Cook the dal till soft.
2.Dry roast the ingredients given for the masala till golden brown and grind to a smooth paste.Note:first roast coconut and other ingrediants exept powders,when it change to golden colour only add the powders.
3.Soak the tamarind in hot water and extract as much as 1 cups of ‘puli vellam’-tamarind water from it.
4.Cook the vegetables in this tamarind water till done.
5.Add the ground masala and dal to the cooked vegetables and let it boil-till everything gets mixed.Add hing to it.
6.Prepare seasoning in a pan with coconut oil and splutter mustard seeds,dry red chillies and add curry leaves.
7.Add the seasoning to the sambhar and garnish with freshly chopped coriander leaves.

Egg Vegetable Curry

2010-05-12T10:03:00.000+04:00

Ingredients:
1 cup of vegetables like beans,carrots and potato.
Some coriander leaves
Some curry leaves
3 eggs
1onions
1 tomatoes
salt to taste
1/2 pepper powder
1/2 termeric powder
1/2 chilli powder
1/4 fennel seeds
1 1/2 cup of thin coconut milk
3/4 cup of thick coconut milk

Directions:
1. Fry sliced onions and green chillies.Add spices and fry well.
2. Add vegetabels expect tomatoes, salt and thin coconut milk and cook.
3. When vegetabels are half done, add tomatoes. Cook till vegetabels are tender and gravy is thick.
4. Add shelled haveld hard-boiled eggs. Also all curry leaves.
5.Now add thick coconut milk and remove from fire befor boiling.Garnish with corindar leaves.

Best with appam,poori and chappathi.

Chana Masala / Chickpeas Masala

2010-05-11T10:25:00.000+04:00

Ingredients
White Chickpeas (soaked overnight in water) – 1 and 1/2 cups
Onion (sliced) – 1 large
Tomato (sliced) – 1 large
Green Chillies (slit) -2
Curry Leaves – A sprig
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Ginger Paste -1 tsp
Garlic Paste – 1 tsp
Chicken Masala Powder – 1 tbsp
Red chilly powder – 1/2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Cilantro – A few
Salt – As required
Water – As required

Preparation Method

1.Soak the Chickpeas overnight or for at least 4 hours. Wash the chickpeas and drain the water.
2.Pressure cook the chickpeas with a pinch of turmeric for around 20 minutes. Add enough water so as to cover the chickpeas.
3.Heat 2 tbsp oil in a wok and splutter mustard seeds.
4.Add sliced onions and saute till the onions are translucent.
5.Add slit green chillies, chopped tomatoes and curry leaves and saute till the tomatoes are cooked well.
6.Next add 1 tsp ginger paste and 1 tsp garlic paste and saute for a minute.
7.Add 1/4 tsp turmeric powder, 1/2 tsp chilly powder, 1 tsp coriander powder, 1 tbsp Chicken masala powder and stir fry for two minutes.
8.Add the cooked chana along with the leftover water from the cooker. Add more water (around 1/4 cup) if required to make enough gravy.
9.Sprinkle some cilantro leaves and mix well.
10.Cover and cook on low flame for another 10-15 minutes, till the gravy is thick and finely coated on the chickpeas.

Serve along with rice or chappathis.

Capsicum Thoran

2010-05-10T09:09:00.000+04:00

Ingredients
Capsicum (diced into medium cubes) – 2 big
Sliced Onions – 1 medium
Curry Leaves – A sprig
Oil – 2 tbsp
Mustard Seeds – 1/4 tsp
Turmeric Powder – 1/2 tsp
Green chillies - 3
Salt – as required
Grated Coconut – 1/2 cup

Preparation Method
Heat 2 tbsp oil in a pan and splutter mustard seeds.
Add onions, curry leaves, green chillies,and saute till the onions are translucent.
Add turmeric powder.
Now, add the capsicum pieces along with required amount of salt and mix well.
Mix well. Cover and cook for around 15 minutes stirring occasionally.
Meanwhile add grind coconutto the cooked capsicum and mix well
Allow it to cook in the coconut for another 5 minutes until all water has evaporated.
Serve this tasty capsicum thoran with Rice.

Kozhakattai (sweet coconut dumplings)

2010-05-09T10:42:00.000+04:00

Kozhukattai is a popular dish of south India. It is a steamed food.This is one of my hubbies favt snack.I always love to make this for him....

Ingredients

For stuffing:
Coconut grated – 1 cup
Chopped jaggery – ½ cup
Cardamom – 4 no
Ghee – ½ tea spoon

Dough:
Rice floor - 1 cup
Boiling water - 1 1/2 -2 cup
Salt - 2 pinch

Stuffing:
1.Put coconut, jaggery, ghee and cardamom powder in a hot pan; keep stirring till jaggery melts and mixes with other items.
2.Remove from heat when you find the mix leaving the sides of the pan without sticking.Now the stuffing for kozhukattai is ready.

Dough:
3.Boil two cups of water and add one cup of rice flour with pinch of salt; stir continuously to form a dough; cool and knead it to a soft, firm dough.

Now how to make Kozhakattai
4.Now lightly apply oil or water in hand and take lemon size dough; press it with your both hands;now fill it with stuffing.
5.Seal it and steam cook for 5 to 7 minutes or till done; after cooking you can see the change in colour.

Ella Ottada(Steemed one)

2010-05-06T12:47:00.000+04:00

Ingredeints:
1 cup roasted rice flour
1-1 1/4 cup of boiling water (It may varies)
3/4 cup of grated coconut
salt to taste
Banana leaves for wrapping

Method
1.First add enough salt and blend using your hand.
2.To this add boiling hot water just enough o make a soft and smoot dough.use a spoon to blend.when it is warm enough kneed using your hand.Note that it should be little looser than the idiyappam dough.
3.Take a piece of banana leaf and place one rice dough ball and flatten it gentily.U can rube some water on your hand while applying.
4.Now spread some grated coconut on the dough.
5.Steam this untile done.

Serve with Veg or non veg curry.

Chickpea Salad And Award

2010-05-04T11:59:00.037+04:00

Ingredients 1 cup cookedchickpeas

1 cucumber, sliced
1 carrot, chopped
3 lettuce leafs
1/2 lemon
Salt o taste.

Directions

1.In a medium bowl combine chickpeas, cucumber,carrot,lettuce leaf,leamon and salt. Mix well and serve.

I am very very... happy to receive the following awards from my friend sweet friend Suhaina & Maya and Lakshmi of(Yummy O Yummy) .Both has a very beautiful blog...and very interestig recipes....Thank you my dear.....
And i would like to share this with all my blogger friends...

Whoever receives these awards should list 5 favorite recipes from their blogs. Here are our favorite recipes.

Kalathappam(Rice flour Cake)

Bread Sausage Pizza

Kakka Irachi(Clams) Thoran

Ney Pathiri/Fried Rice Rot

Methi Fry(Sardine fry)

Neetz
Hari Chandana
Jay
simply.food
Kairali sisters
PranisKitchen
Nithu Bala
Gita Jaishankar
Nitks
Jagruti
Fathima

Tomato Rice

2010-04-25T10:48:00.000+04:00

Hellow my dear friends, I took a short break from blogging.Because i was very bussy in my office...I miss everyones recipe...And sorry for not commending on ur recipes.

Ingredients:
Rice - 1/2 cup
Tomato - 2
Urad dal - 1 tsp
Oninon - 1
Red chilli - 1
Green chillies -1
Mustard seeds - 1 tsp
Curry leaves
Oil and Salt

Preparation Method
Wash and clean the rice and cook it in a pressure cooker.
Heat the pan, add mustaed seeds followed by urad dal,red chilli and curry leaves.
And fry until the urad dal becomes golden colour.
Now add onions and green chillies,and add salt to taste.
When onion change its colour add tomato,and let it boil till all the water is evaporated.
Add this to the rice along with the gravy and mix well.

Happy Vishu & Neyappam/Unniappam.

2010-04-15T09:48:00.000+04:00

Vishu is the harvest festival of Kerala observed on the first day of the Medam month (April – May) of Malayalam Panchang.

Vishu Kani is the first thing that we see on Vishu day, which is the New year day according to Sun calendar. The idea behind keeping vishu kani is to see them first thing and hope the next year also brings them in abundance.

Ingredients:

Rice -2cup

Grated Coconut -1/2cup

Jaggery grated -1/2cup

Maida 1/2 cups (flour )
Cardamom powder -2tsp
Baking Soda -3/4 tsp
Ghee -4-6tsp

Plantain (maysor) -2 chopped

Sesame seed (Black) fried in ghee - 4-5tsp

Coconut oil as required

Coconut pieces fried in ghee -1/4 cup

Salt 1/4tsp

Direction:

1.Soak the rice for 2 - 3 hours.Drain well and grind.Donot grind to fine paste.

2.Gring the chopped plantain and coconut.

3.Make a syrup using Jaggery.Note that do not add too much water while making the jaggery syrup.
4.Now mix all the ingredients together execpet oil.The batter should not be too watery or too thick.And keep it aside for 1 hour or 2- 3 hours.
5.Now add salt and mix well.Now place the appa karam on the fire and fill each unniappam cup three quarters full with the coconut oil or ghee.(I use half coconut oil and half ghee)
6.when the oil is hot pour the batter into the cup.Cook until dark golden brown.

chicken tikka

2010-04-14T09:47:00.001+04:00

When i saw the chicken tikka recipe in anjus blog,i was in a hurry to try it out...And i tried this my hubby loved it very much..Thank u so much anju...Here u can check out her recipe.. I did not add Kasoori methi and food colour.

Ingredients:

Chicken pieces boneless-300grm

Red chilli powder-1/2 tsp
Turmeric powder-1/4tsp
Garam masala powder-1/4tsp
Ginger garlic paste-1/2tsp
Thick curds-2tbsp
Bell peppers(capsicum) chopped into large thin squares-as required.
Onions chopped into large thin squares-as required
Lemon juice-1tsp
Salt-to taste
Bamboo Skewers

Mix all the ingredients together except the vegetables and marinate for about 6 hours.
Mix the veggies with the marinate.
Preheat the oven to 225 °C.
Place the marinated chicken pieces into the skewers,alternating with bell pepper and onion pieces.
Arrange the skewers onto a baking tray.
And cook for 30mints or till done

Prawns Sticks And Awards

2010-04-13T11:00:00.000+04:00

Ingredients :

Prawns : 10nos Medium sized

Chillli Powder : 1tsp

Turmeric Powder : 1/4tsp

Lime juice : 2tsp

Toothpicks

Salt

Refined Oil

Method :

1. Make a paste of Chillli Powder, Turmeric Powder,Lime juice and salt.
2. Marinate Prawns in the masala paste for minimum 1hours.
3. Now insert a toothpick from top of the prawns till end in lengthwise.
4. In a Saucepan heat oil and place each prawn sticks.
5. Golden fry each prawn sticks and serve hot.

I recived some awards from my sweet friends Pranis Kitchen and Yummy o Yummy.

Potato Stew

2010-04-12T15:32:00.006+04:00

Ingredients:
Potatoes - 2
Onion - 1
Ginger chopped - 1 tbsp
Cinnamon - 1(2" sticks)
Cloves - 3
Cardamom seeds - 1/4 tsp
Curry leaves - 3 sprigs
Green chillies - 3 split
Salt to taste
Ground pepper - 1/2 tsp(or more)
Thick coconut milk - 1 cups
Thin coconut milk - 1 cup
Coconut oil for cooking
Method:

Peel off the skin of potatoes and chop into small cubes.

Add all the ingrediants except thick coconut milk and oil.

when its cooked add thick coconut milk and oil and remove from fire.Garnish with some corindar leaves.

Corn Flakes Pudding

2010-04-08T11:56:00.001+04:00

Ingredients:

2 cup coconut milk

1 cups cornflakes
4 tsp sugar
1/4 cup condensed milk
3 tsp Galatine

Method:

1.Soak the gelatine in half cup of water and let it dissolve completely.

2.Place a deep cooking pot on the fire and pour coconut milk,when it starts to boiling pour condensed milk,sugar.Stair Continuously.

3.Now add Galatine and half of the cornflakes.And switch of the fire.

4.Pour this to a bowel,now add the rest of the cornflakes.Let it rest out side for 1 hour.Now keep it in refrigerator untile it sets.

Egg Paratha Rolls

2010-04-06T13:25:00.000+04:00

When posting this recipe i must say a big thanks to ♥LOVE2COOK♥.When i saw the egg paratha roll in her blog,i was waiting to try it out one day...Me and my hubby loved the taste.

Ingredients:
2 pcs of left over paratha
2 eggs
onion – slice thinly 4 tsp
1 green chillies– cut small
Salt and pepper to taste

Method:
*In a bowl beat the eggs, add in salt, pepper, onion and green chillies. Mix well and set it aside.
*In a non stick pan heat 1tsp of oil and pour half portion of egg mixture and wait for 5 - 8 seconds.Now place the paratha above the egg.
*Let the poaratha set on the omelet.When its cooked turn over and cook for one minute.
*Remove from the fire and roll it.
* Continue the same procedure.

Shungath Gazze(A Variety Prawns Curry)

2010-04-03T19:37:00.001+04:00

Ingredients:
8 shrimps
7 dry red chillies
1/4 tsp turmeric
1 cup of grated coconut
3 shallot
Ginger,garlic 1/2 tsp
Salt to taste
1 tablespoon tamarind paste/or more according to your taste
coriandar leaf
Cooking oil 2 tsp

Directions:
1.Grind the coconut using shallot,dry red chillies,Ginger,garlic to a fine paste.And keep it aside.
2.Take a pan and pour the oil and saute the prawns by adding some turmeric and salt.Saute for 2 minutes.
3.Now add the coconut paste to it also tamarind and 1/2 cup of water.
4.Let it cook for 10 minutes.Remove from fire and garnish with coriandar leaf .

Chilli Chicken And Happy Easter

2010-04-03T12:26:00.000+04:00

Ingredients

Chicken pieces – 1kg

Capsicum (diced into cubes) – 3 medium

Spring Onions (chopped) – 1/2 cup

Diced Onions – 3 medium

Ginger (cut into small pieces) – 1 tbsp

Garlic (chopped into small pieces) – 1 tbsp

Red Chilly Powder -1 tsp

Hot and Sweet Chilly Sauce – 5 tbsp (You can use the tomato sauce,but i always prefer hot and sweet chilly sauce)

Soy Sauce – 3 tbsp

Black pepper Powder -2 tsp

Salt – As required

Oil – As required

For Marinating
Egg – 2
Cornflour – 5-6 tbsp
Red Chilly Powder – 1/2 tbsp
Soya Sauce – 1 tbsp
Ginger Paste – 1/4 tsp
Garlic Paste -1/4 tsp
Salt – As required
Water – Optional

Preparation Method

1.Make a marinade of the above ingredients. It should be in the form of a thick paste so that the chicken pieces get coated well. Add the chicken cubes and marinate it for an hour. You can place it in the fridge.
2.Heat oil in a pan and deep fry the chicken pieces. Keep it aside and allow it to cool.
3.Heat oil in another pan and saute the onions, ginger and garlic till the onions become translucent.
4.Next add capsicum pieces and saute for 2 minutes.
5.Add the spring onions and saute for a while.
6.Reduce heat and stir in 1 tsp chilly powder,hot and sweet red chilly sauce, soy sauce and salt.
7.Sprinkle 1 tsp pepper powder.
8.Add the fried chicken pieces to the pan and toss everything so that the gravy is coated on the chicken.
9.Remove from heat after 2-3 minutes.

Note
If you want gravy for your Chilly Chicken, add 1 cup of water or stock after step 7 and bring it to a slow boil.
To thicken the gravy, dissolve 1 tbsp of Corn Flour in 1/4 cup of warm water and add it to the chilly chicken.

Poricha Mathi Roast/Fried sardine roast

2010-04-01T10:17:00.004+04:00

Ingredients:

Fried mathi/Sardine -6 nos.

Onion -3 Sliced thinly

Green chillies

Ginger paste -1/2 tsp

Garlic paste -1/2 tsp

Tomato -2

Curry leaves- A few

Chilly pdr -1 tsp (I used Kashmiri chilli powder)

Turmeric pdr -1/4 tsp

Oil -3 tsp

Salt –As reqd

Coriander leafs-A few

Method ·

1.I have already posted how to fry mathi.Click here. http://mykitchen-been.blogspot.com/2010/03/methi-frysardine-fry-and-award.html
2.Heat oil in a pan. Add onion,green chillies, curry leaves and saute well. ·
3.When it turns into golden colour put ginger garlic paste, salt and 2 powders. ·
4.Mix well and saute for another couple of minutes. · Add sliced tomato .
5.Cook well and make it into a fine gravy. ·
6.Add mathi to the gravy. ·
7.When the gravy starts to thicken, cover the mathi with the masala. · Transfer it to a serving bowl. · Garnish with Coriander leafs and curry leaves.

Chakka Payasam/Jackfruit Payasam

2010-03-31T13:07:00.001+04:00

Ingredient:
Chakka chula - 12 Pieces
Raw Rice - 1 cup
Grated Jaggery- 1/2 Cup
Thick coconut milk -1/2 cup
Cardamom Powder -1 tsp
Ghee -2 tsp
Cashew Nut - 6 -8
Rasins - 6-8

Method:

1.Finely chop the chakka chula(jackfruit) and keep it aside.
2.Make a syrup using Jaggery and keep it aside.
3.Mix chopped chakka chula,Jaggery syrup and rice and add required water and pressure cook it.
When its well cooked add
4.When its well cooked add coconut milk and let it boil for a minute.Now add cardamom powder and switch off the flame.
5.Heat a pan, add little ghee and add Cashew Nut and Rasins.when its fried pour this to payasam.