Sharjah Milk Shake

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

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

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

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

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

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

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

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

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

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)

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.

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Unnakai.

 

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

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

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.