Prawns Sticks And Awards

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

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

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

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)

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

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

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

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.

Cabbage Thoran

Ingredients:
Cabbage 1/2 chopped fine
grated Coconut 1/4 cup
Shallots 2-4 chopped
Green chillis chopped 1-2
Curry leaves 1 spring
Mustard seeds 1 teaspoon
Urad dal 1 tsp
Oil to cook 1-2 teaspoon
Salt to taste

Method:

1.Except Mustard seeds,Urad dal and Oil mix all together using your hand.

2.Heat a non stick pan , add oil to the pan,add mustard seeds when they start to pop add urad dal and when they change its colour add cabbage mix.Let it cook for 10 minutes.In between keep stirring the pan to avoid the thoran getting burnt. Once the cabbage looks translucent u can switch the heat off.

Vellayappam

Ingredients:

Raw rice - 2 cups
Cooked white rice - 1/2 cup
Coconut grated - 1/2cup
Sugar -1 tsp
Pinch of Yeast
Salt - to taste

Preparation :

1.Soak Rice for 4-6 hours.
2.Then Grind the coconut,cooked rice and rices with some water to form fine paste.Set this aside in large mixing bowl -the larger the better to allow the batter to ferment to double it's volume.
3.Put the yeast in little water and wait untile it rise.Now mix this with blended batter also sugar.Keep it overnight.
4.Now add some salt and leave it again for half an hour.
5.Heat the non stick Appam Chatty, which is fully round on the bottom, on medium flame. Pour one large serving spoon full of batter in the pan. Twirl around the pan and cover for 1-2 min.Once the center is cooked remove. Repeat.
Appam can be served with sugar on top, with coconut milk, Meat / vegetable Stew, Fish Mollee or Mutton Kuruma.

Aval Pori Nanachathu(Rice flake snack)

Ingredients
Broken rice(Aval/Poha) - 1cup
Pori (Puffed rice) -1cup
Banana (Mysore Banana)
Jaggery scraped - 1/2 cup
Coconut - 1/2 of one
Cardamom powder - 2 nos
Cashews(optional) - 50 gm

Preparation

1)Mix all the ingredients well and keep it for an hour.

Green Peas Rice

Ingredients:

2 cups rice
1/2 tbsp chicken stock powder
2.4 cups water
2 1/2 tbsp gee
1/2 tbsp soy sauce
3/4 cup fresh or frozen green peas
salt

Direction:

1. Wash the rice and drain in a sieve 30 min before cooking.

2. Place the washed rice, water, chicken stock powder and light soy sauce in a cooking pot rice , and mix well. Add the green peas, and cook as usual.

3. When cooked, lightly mix in the peas,taking care not to be break up the peas.
4. Season with a little of salt,gee and serve.
This Recipes Serves 2-3 people.

Methi Fry(Sardine fry) And Award.

Ingredients:
Sardine - cut, gutted, cleaned - 5
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Freshly ground pepper powder - 1/2 tsp
Lemon juice - 1/2-1 slice
Salt - to taste
Oil - for frying (shallow or deep per preference)

Method:

1.Make slits on both sides of the fish



2.Marinade the fish and leave for 30 minutes
3.Heat oil in a skillet, and place the fish and start frying on medium heat
4.Turn the fish after one side is done
5.Remove on to a kitchen towel to absorb any excess oil.

And now comes award.... Rekha shoban of indianreceipes-rekha.blogspot.com/ has passed on this award.....thanks a lot my dear rekha.

To the award winners, please pass this on to your favorite bloggers! Here are the Rules:

1. Put the logo on your blog or within your post
2. Pass the award on to 12 bloggers!
3. Link the nominees within your post
4. Let the nominees know they have received this award by commenting on their blog
5. Share the love and link to the person from whom you received this award

And I would like to pass this award to Tina, sangi, vineetha, Kairali sisters, Aparna, Gita, Malar Gandhi, ♥LOVE2COOK♥,kothiyavunu, Nithya, Rachana Kothari.

Carrot Juice And Award

Ingredients:

Carrot, peeled and cut into medium pieces – 1
Sugar – 1 or 2 tsp
Cold Milk – 1 1/2 cup

Method:
1.Cook the carrot untile done.
2.And when its cooled down ,Place all ingredients in a blender and blend until smooth. Pour into individual glasses and enjoy!

Nithu Bala has passed me this honest scrap award.Thank u nithu for such an encouragement.

I have already shared about me.

This award comes with a set of rules:

a) I must brag about it.

b) I have to display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself (how pathetic that would be!)

c) Share 10 things about myself.

d) Pass the award to other fellow bloggers by visiting their site.

I would like to share it with all my blogger frnds.

Kakka Irachi(Clams) Thoran

My mother in law have send me some kakka irachi(clams) from kannur.She know its me favourate.When we are back to kannur most of the days our menu for lunch will be with kakka irachi.She had cleaned and fried in oil by adding some curry leaves,Turmeric powder,pepper powder and salt.So it was easy for me to cook.
Ingredients:
Clams /Kakka Irachi- 1 cup
Pearl onions(Kunjulli) - 8 nos(chopped)
Onion(small) - 1 no(chopped)
Ginger-garlic(crushed) - 2 tbsp
Green chillies -4 slit
Chilly powder - 1 tsp
Pepper - 1/4 tsp
Turmeric - 1/4 tsp
Grated coconut -1/4 cup
Curry leaves - As reqd
Salt - As reqd
Mustard seeds -1tsp
Oil - 2 tbsp
Curry leaves - 3 stems

Method
1)Except mustard seeds and oil mix all together using hands.
2)Heat 2 tbsp oil in a pan and splutter mustard seeds. Add curry leaves and saute for a minute.
3)Now add the clams mix and cook untile the onions and green chillies are cooked.
4)When its cooked remove from fire and serve with rice.