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Thursday, 20 October 2016

Elaneer / Tender Coconut Ice cream


1 cup elaneer / tender coconut pulp (flesh)
1 cup tender coconut water
1 tin condensed milk
1 1/2 cup whipping cream

  1. Scoop out the pulp from the tender coconut and blend it together with tender coconut water to make a paste.
  2. Transfer this to a bowl and add condensed milk and mix well.
  3. In  a bowl, add the whipping cream and whip until it forms stiff peaks.
  4. Pour this whipped cream into the tender coconut mixture and gently mix / fold them together to form a smooth mixture.
  5. Transfer it to a freezer safe container and freeze for 8 hours or overnight.
  6. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Wednesday, 19 October 2016

Madhura Seva / Sweet Sev


For Sev:

2 cups gram flour / kadalamavu / besan
1/4 tsp cumin seeds (optional)
a pinch of turmeric powder
1/2 cup water
a pinch of salt

For Sugar Syrup:

3/4 cup sugar
1/4 cup water
1/2 tsp cardamom powder

2 tbsp sugar, powdered for dusting

  1. In a bowl, add the gram flour, turmeric powder, cumin seeds and salt and mix well. 
  2. Add water little by little to this and knead to form a smooth dough and keep the dough covered.
  3. Heat oil in a deep pan on medium flame. Fill the idiyappam / string hopper maker, fitted with big hole attachment with the dough.
  4. When the oil is hot, press the dough into the hot oil in a circular motion. Don't overcrowd the pan.
  5. Fry it till golden brown on both sides and remove them from the oil and drain on a paper towel.
  6. Repeat the same process until all the dough is used.
  7. Then crush/ break the sev gently into pieces with your hand and keep it aside.
  8. In another pan,  melt sugar in 1/4 cup of water and boil it till it reaches a one thread consistency.
  9. Reduce the heat and add the fried sev and cardamom powder and mix thoroughly until the sev is evenly coated with the syrup. Switch off the flame.
  10. When slightly cooled, add the powdered sugar and toss well.
  11. Cool completely and store in an air tight container.....
Recipe adapted from Erivum Puliyum

Tuesday, 18 October 2016

Ladyfish / Nongal Curry


1/2 kg ladyfish / whiting / nongal
1 onion, chopped
1 tomato
2 green chillies, slit
2 big garlic cloves , crushed
1 sprig curry leaves
2-3 tsp kashmiri chilli powder ( adjust to your spice level)
1 tsp coriander powder
1/4 tsp turmeric powder
small piece tamarind
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
salt to taste

  1. Cut the ladyfish into pieces, clean it and keep it aside.
  2. Grind together chopped tomato, chilli powder, coriander powder, turmeric powder and tamarind adding little water and keep it aside.
  3. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds.
  4. Add chopped onion, green chillies, garlic and curry leaves and saute well.
  5. Add ground tomato paste, salt and required water and bring it to a boil.
  6. Add the cleaned fish pieces and cook covered on medium flame until the fish is cooked and the gravy is thick.
  7. Remove from the flame and serve with rice, pathiri etc....

Sunday, 16 October 2016

Crab Biriyani / Njandu Biriyani


1/2 kg crabs , cleaned
3 cups jeerakashala rice/ basmati rice
3 onions, chopped
1 onion, thinly sliced for garnishing
2 tomatoes, chopped
8 green chillies, crushed
1 tbsp ginger paste /crushed
1 tbsp garlic paste/crushed
1 tbsp chilli powder
2 tsp turmeric powder
4 cloves
3 cardamoms
2 small piece cinnamon sticks
2 bay leaves
1 tbsp garam masala
lemon juice of 1 lemon
1/4 cup chopped coriander leaves
5 cups of boiling water
salt to taste
2-3 tbsp ghee

  1. Cut and clean the crab pieces and cook it with 1 tsp turmeric powder and salt adding enough water for about 10 minutes.
  2. Then marinate the cooked crabs with chilli powder and keep it aside.
  3. Heat oil in a pan and fry the marinated crabs and keep it aside.
  4. In a thick bottomed pan, add the remaining oil used for frying crabs and add the crushed ginger, garlic and green chillies and saute well.
  5. Add chopped onions and saute well till transparent.
  6. Add 1/2-1 tsp turmeric powder and chopped tomatoes and saute well till soft.
  7. Add 2 tsp garam masala , salt and 1 tbsp lemon juice and mix well.
  8. Then add the fried crabs and chopped coriander leaves, mix well and cook covered for 2-3 minutes in low flame.Switch off the flame.
  9. Heat ghee and 2 tbsp oil in a thick bottomed pan and fry the thinly sliced onion till golden and keep it aside.
  10. In the same pan, add cinnamon, cloves, bay leaves and cardamoms.
  11. Add boiling water and salt to this and then add the drained rice. Add 1 tbsp lemon juice and cook covered on low flame for about 10 minutes till done.
  12. Now layer the cooked rice on top of the prepared crab masala. Then add fried onion, chopped coriander leaves, garam masala and a pinch of yellow colour/saffron mixed with 1 tbsp lemon juice/ milk.
  13. Cover with an aluminium foil and close with a tight lid. Then cook on low flame for 10-15 minutes. 
  14. Remove from flame and serve with raita, pickle and pappadum....

Saturday, 15 October 2016

Mango Coconut Cream


1 1/2 cup fresh mango juice
1/2 cup coconut milk
1 tbsp lemon juice
2-3 tbsp sugar ( add to your taste)
few ice cubes

  1. In a blender, add the mango juice, coconut milk, lemon juice and sugar and blend well.
  2. Then add ice cubes and blend again until smooth and creamy.
  3. Pour into a serving glass, garnish it with grated coconut and serve.....
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