Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

Sunday, 23 July 2017

Custard Apple Ice cream


2 big custard apples/ seethappazham ( 1 cup custard apple pulp )
1 1/2 cup whipping cream/ heavy cream
1/2 cup condensed milk, or as required
1/2 tsp vanilla essence (optional)

  1. Remove seeds from custard apples and take out its pulp/ flesh.
  2. In  a bowl, add the whipping cream and whip until it forms stiff peaks.
  3. Add condensed milk , custard apple pulp and vanilla essence to this and beat again until well blended.
  4. Transfer into a freezer safe container, cover and freeze it for 8 hours or overnight till well set.
  5. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Saturday, 22 July 2017

Muringakka Chakkakuru Manga Paal Curry / Drumstick , Jackfruit Seed and Mango Curry in Coconut Milk


2 drumsticks / muringakka
10 jackfruit seeds/ chakkakuru, thinly sliced
1 raw mango/ pacha manga, chopped into cubes
1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 cups of thin coconut milk
1 cup thick coconut milk
salt to taste
1/2 tsp mustard seeds
2 shallots, sliced
2 dry red chillies
1 sprig curry leaves
1 tbsp oil

  1. Cut the drumsticks into 2" pieces and slit each into 2 pieces.
  2. In a pan, add the drumstick pieces, cleaned jackfruit seeds, chilli powder, turmeric powder and  coriander powder and cook covered adding thin coconut milk.
  3. When it is half cooked, add the chopped mango and salt and cook covered on medium flame till done.
  4. Then add thick coconut milk and when it starts to boil, switch off the flame.
  5. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies, sliced shallots and curry leaves and fry.
  6. Add this seasoning over the prepared curry and serve hot with rice...

Kara Chutney / Spicy Red Chutney


1 cup shallots
1 tomato, chopped
3-4 dry red chillies
small gooseberry sized tamarind
salt to taste
1 tsp mustard seeds
3/4 tsp urad dal
1 sprig curry leaves
3 tbsp oil

  1. Grind together shallots, tomato, dry red chillies, tamarind and salt to a smooth paste.
  2. Heat oil in a pan and splutter mustard seeds. Add urad dal, curry leaves and the ground paste and cook on medium flame until the mixture oozes out oil.
  3. Serve this chutney with idli, dosa, kuzhi paniyaram etc...
Recipe adapted from here...

Friday, 21 July 2017

Methi / Fenugreek Leaves Idli


1 1/2- 2 cups idli batter
1/2 cup fenugreek leaves/ uluvayila/ methi leaves, cleaned
2 green chillies, finely chopped
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp oil

  1. Remove the methi leaves from its stem and wash them thoroughly.
  2. Heat oil in a pan and splutter mustard seeds and cumin seeds.
  3. Add chopped green chillies and mix well.
  4. Add methi leaves and saute for 2 minutes on low flame. Remove it from the flame.
  5. Then add this to the idli batter and mix well.
  6. Grease the idli moulds with little oil  and pour the idli batter in the moulds.
  7. Place them in the steamer, close with a tight lid and steam cook on medium flame for about 15 minutes or until idlis get cooked well.
  8. Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar/ kadala curry / chutney.....

Thursday, 20 July 2017

Chemmeen - Peechinga Curry / Prawns - Ridge Gourd Curry


1 big peechinga/ ridge gourd/ tharavirikka
300-400 gm prawns, cleaned
1 tbsp chilli powder
1 tsp turmeric powder
3/4 cup grated coconut
4-5 green chillies
1 tbsp ginger, finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
5 dry red chillies
2 sprig curry leaves
3-4 shallots, sliced
salt to taste
1 tbsp oil

  1. Peel and chop ridge gourd into small pieces.
  2. Grind grated coconut, cumin seeds, 2 dry red chillies and 1/2 tsp turmeric powder together to a smooth paste adding little water and keep it aside.
  3. In a pan/ manchatty, add the cleaned prawns, chopped ridge gourd, chilli powder, turmeric powder, green chillies , ginger and salt and mix well. 
  4. Add 1-1 1/2 cup of water to this and cook it covered for about 10 minutes or till the prawns and ridge gourd is cooked and soft.
  5. Then add the ground coconut paste and bring to a boil. Then reduce the flame to medium and boil for another 3-4 minutes. Switch off the flame.
  6. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add sliced shallots, 2-3 dry red chillies and curry leaves and fry till the shallots turn golden brown.
  7. Pour this over the curry and keep it covered till ready to serve....Mix well and serve hot with rice/ pathiri etc..
Related Posts Plugin for WordPress, Blogger...