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Monday, 24 April 2017

Chemmeen Thakkali Curry / Prawns and Tomato Curry


250 gm prawns / chemmeen
2 big tomatoes, sliced
1 medium onion, sliced
1 cup grated coconut
3 green chillies
1 tsp chilli powder
3/4-1 tsp turmeric powder
1/4 tsp cumin seeds
1 tsp mustard seeds
a pinch of fenugreek seeds
1 sprig curry leaves
4-5 shallots, sliced
salt to taste
1 tbsp oil

  1. Clean the prawns and keep it aside.
  2. Grind grated coconut, green chillies, 1/2 tsp turmeric powder and cumin seeds together to a fine paste adding little water and keep it aside.
  3. In a pan, add the cleaned prawns, sliced tomatoes, onion, chilli powder, 1/4-1/2 tsp turmeric powder and salt and cook adding about 2 cups of water.
  4. When prawns are cooked, add the ground coconut paste and boil for 3-4 minutes on medium flame. Switch off the flame.
  5. Heat 1 tbsp oil in a small pan and splutter mustard seeds and fenugreek seeds. Add sliced shallots and curry leaves and fry till the shallots turn golden brown.
  6. Pour this over the curry and mix well. Serve hot with rice/ pathiri etc...

Sunday, 23 April 2017

Pear - Blueberry Milkshake


1 big pear, peeled and chopped
1/2 cup fresh or frozen blueberries
2 cups of chilled milk
sugar as required

  1. In a blender, add the chopped pear, blueberries, milk and sugar and blend well until smooth.
  2. Pour the prepared milkshake into serving glasses and serve....

Saturday, 22 April 2017

Strawberry Halwa


200 gm strawberries
1/2 cup corn flour
1- 1 1/4 cup sugar
3 tbsp ghee
1/2-3/4 tsp cardamom powder

  1. Wash and chop the strawberries and puree it until smooth using a blender ( about 1 cup) and keep it aside.
  2. Add corn flour to 2 cups of water and mix well without any lumps.
  3. In a thick bottomed pan, add the strawberry puree, sugar and 2 cups of corn flour solution and stir continuously at medium flame till it starts to thicken.
  4.  Add 2 tbsp of ghee to this and stir well till it starts to separate from the pan.
  5. Add cardamom powder to this and stir well.
  6. Then add remaining 1 tbsp of ghee and stir well. When the mixture separates from the pan, switch off the flame.
  7. Transfer to a greased steel plate and level/ flatten smoothly with a spoon and garnish with cashew nuts. 
  8. Allow to cool completely and then cut into desired size pieces and serve...

Friday, 21 April 2017

Chena / Yam Chips


200 gm yam/ chena
3/4-1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
salt to taste
1 sprig curry leaves
oil for frying

  1. Peel off the outer skin of yam, wash it properly and then cut it into thin round slices..
  2. In a bowl, add chilli powder, coriander powder, turmeric powder and salt and mix well.
  3. Mix the yam slices with this mixture and keep it aside for 20-30 minutes.
  4. Heat oil in a deep frying pan and fry the curry leaves and keep it aside.
  5. Then add the marinated yam slices and fry them in batches on medium flame, stirring occasionally until crispy and golden brown on both sides for about 5-7 minutes.
  6. Drain them on a paper towel and let it cool. 
  7. Garnish them with fried curry leaves...Store in an air tight container..

Thursday, 20 April 2017

Magic Bars

Recipe Source: Bake Along Fondbites..


1/2 cup butter
1 1/2 cup oreo biscuits, crushed
1 1/3 cups cornflakes
1 cup chocolate chips
1 cup walnuts, toasted and broken into pieces
400 gms condensed milk

  1. Preheat the oven to 180 degree celcius. Line up an 8 inch square baking pan with aluminium foil with hangouts on both sides.
  2. Melt the butter and pour into the prepared baking pan.
  3. Add crushed oreo biscuits and spread it out evenly and press it down gently with your fingers.
  4. Then spread out the broken cornflakes evenly by gently pressing it.
  5. Spread out the chocolate chips evenly on top.
  6. Add walnuts over top of the chocolate chips. 
  7. Pour condensed milk over all the ingredients on top and tap it down twice.
  8. Then bake it in the preheated oven for 30-35 minutes until the top is golden brown.
  9. Let cool on wire rack and then lift the aluminium foil hangouts gently and peel the sides.
  10. Cut it into desired size pieces using a long knife or a bench scrapper and then serve.....

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