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Saturday, 25 February 2017

Mango - Elaneer / Tender Coconut Shake


1 cup ripe mango, peeled and chopped
1 cup elaneer/ karikku/ tender coconut pulp
2 cups chilled milk
sugar as required

  1. In a blender, add chopped mango, tender coconut pulp, chilled milk and sugar and blend well until smooth.
  2. Pour the prepared shake into serving glasses and serve.....

Friday, 24 February 2017

Color Pencil Cookies


225 gm all purpose flour
100 gm butter
100 gm icng sugar
1 tbsp curd/ sour cream
1 egg yolk
1 tsp vanilla essence
1/2 tsp salt
food colorings

  1. In a bowl, sift together flour and salt and keep it aside.
  2. In a large bowl or in the bowl of electric mixer, add butter and icing sugar and beat on medium high speed until creamy.
  3. Add the egg yolk and beat again until the yolk combines well.
  4. Add the curd/ sour cream and vanilla essence and beat again until combined.
  5. Add the flour mixture and beat on low speed until flour has been incorporated. Do not over beat.
  6. Preheat the oven to 180 degree celcius. Line a baking sheet with baking paper/ parchment paper.
  7. Divide the dough into 2 parts and further divide one of the part into 4 equal sized portions. 
  8. Add drops of different shades of food gels/ colorings into each of the 4 equal portions and knead the dough well.
  9. Roll the uncolored portion of the dough into a rectangle of 2 mm thickness on a lightly floured surface. (or roll it placing between two sheets of parchment paper).

        10. Take small piece of dough out of each colored dough and roll each separately on a lightly floured surface into 4-5 inches long rope/ strip and diameter of about 0.5 cm.

        11. Place each colored rope in one corner of the uncolored rolled rectangle and carefully turn it over to cover the colored rope completely and cut it exactly where it just covers as shown in below..

        12. Roll up carefully and smooth it out using your fingers and seal the edges that are open. Repeat the same with the remaining colored ropes and rectangle dough. 
           13. Place them carefully on the prepared baking sheet and bake in the preheated oven for 15-20 minutes.
            14. Cool for 5 minutes on baking sheet and then transfer to cooling racks to cool completely.
           15. Once completely cool, use a knife to gently "sharpen" the cookies to make them look like colored pencils..Enjoy !

Recipe adapted from here..

Thursday, 23 February 2017

Long beans Thoran / Achinga Payar Varavu


1 bunch (300-350 gm) long beans / achinga payar
1 small onion, chopped
3-4 green chillies, chopped
1/2 of 1 small tomato, chopped (optional)
2 garlic cloves, crushed
1 sprig curry leaves
1/4 tsp turmeric powder
1/2 cup grated coconut
1 tsp mustard seeds
2 dry red chillies
salt to taste
2 tsp oil

  1. Wash and chop the long beans into small pieces.
  2. Heat oil in a pan and splutter mustard seeds. Add dry red chillies, curry leaves and crushed garlic and fry.
  3. Add chopped onion and saute till transparent. Add green chillies, chopped tomato and chopped payar and mix well.
  4. Add turmeric powder and salt, mix well and cook covered at low flame till done. (Sprinkle little water if required).
  5. Add grated coconut to this and stir well for 1-2 minutes. Remove from the flame and serve with rice.....

Wednesday, 22 February 2017

Spinach Cutlet / Palak Cutlet


3 cups spinach, finely chopped
1 onion, finely chopped
2-3 medium potatoes
1 piece ginger, finely chopped
3 green chillies, finely chopped
1/4 tsp turmeric powder
1/2 tsp garam masala
a pinch of cumin seeds
2 tbsp chopped coriander leaves
1 egg, lightly beaten
bread crumbs as required
salt to taste

  1. Wash and finely chop the spinach. Boil the potatoes, peel off the skin and mash them well and keep it aside.
  2. Heat oil in a pan and splutter cumin seeds. Add finely chopped onion and saute well till transparent.
  3. Add chopped ginger, green chillies and salt and saute for a minute.
  4. Add the chopped spinach to this, mix well and fry till the leaves are cooked and all the water dries up. Add turmeric powder and garam masala and mix well.
  5. Add mashed potatoes and chopped coriander leaves, mix well for 2 minutes on low flame and switch off the flame.
  6. Once the mixture has cooled off a bit, make small balls and flatten into desired shapes.
  7. Dip each cutlet into the beaten egg and then roll in bread crumbs till well coated on all sides.
  8. Heat oil in a pan and fry the cutlets on medium flame till golden brown on both sides. Remove from the oil and drain them on a paper towel....Serve hot with tomato sauce..
  • You can also dip cutlet in maida batter (mix 1-2 tbsp maida in little water and prepare a thin batter) and then roll them in bread crumbs.

Tuesday, 21 February 2017

Beetroot Chicken Roast


1 kg chicken, cut into pieces
2 medium beetroots, grated
3 big tomatoes
5 onions, thinly sliced
5 green chillies, chopped
1 tbsp + 2 tsp crushed ginger- garlic
2 tbsp chilli powder
1 1/2 tsp turmeric powder
1 big capsicum, chopped
1/2 tsp garam masala
1 1/2 cup water
3 tbsp coriander leaves
salt to taste
oil as required

  1. Clean the chicken pieces and marinate it with 1 tbsp chilli powder, 1 tsp turmeric powder,  2 tsp crushed ginger-garlic and salt and keep it aside for an hour.
  2. Heat 3-4 tbsp oil in a pan and fry the marinated chicken pieces till done and keep it aside.
  3. Grind together grated beetroot, tomatoes and 3 green chillies to a fine paste.
  4. Heat 4-5 tbsp oil in a pan and fry the sliced onion till golden brown and keep it aside.
  5. In the same pan, add 1 tbsp crushed ginger-garlic and 2 green chillies and saute for few seconds.
  6. Add 1 tbsp chilli powder and 1/2 tsp turmeric powder to this and saute till the raw smell disappear, over low flame.
  7. Then add the ground beetroot-tomato paste, 1 1/2 cup water and enough salt to this and bring to boil. Cook it for 5-6 minutes over low flame.
  8. Add the fried chicken pieces and cook for about 6-8 minutes till the gravy is thick.
  9. Add the fried onion, chopped capsicum, garam masala and coriander leaves and cook for another 2 minutes.
  10. Remove it from the flame and garnish with chopped coriander leaves and serve hot...
Recipe adapted from here...
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